Honey Maker Farm
Honey Pecan Cookies
Peanutty Chocolate Bars

Favorite Honey Recipes

These are some of the recipes that Sharon has made (some have won first place or best in show at statewide and regional cooking contests).  We hope you like them!
Check back now and then to see what other recipes we have for you!  We'll be adding them from time to time.  Old recipes that have been taken down are available via email.

Honey Pecan Cookies

(First Place 2012 NC State Fair)

1 cup unsalted butter, softened

2 tablespoons sugar

¼ cup honey

2 cups sifted all-purpose flour

½ tsp. salt

2 tsp. vanilla extract

1 ½ cups finely chopped pecans

½ cup powdered sugar


Cream butter, sugar, and honey.

Add flour, salt, and vanilla.

Mix well.

Stir in pecans.

Refrigerate for 1-2 hours until firm.

Preheat oven to 300 degrees.

Line cookie sheet with parchment paper.

Form dough into cookie rounds and

place 1 inch apart on cookie sheet.

Bake approximately 30 min. until

cookies begin to brown.

Remove from pan and while still

hot sift powdered sugar over the top.

Honey Oat Bread

In a large bowl mix 2 cups boiling water,

1 cup uncooked regular oats, and ¼ cup

butter until butter melts.  Stir in ¼ cup

firmly packed dark brown sugar, ¼ cup

honey,  and 1 tablespoon lemon juice.

Cool to lukewarm.


Mix ½ cup warm water, 1 tablespoon

yeast, and 1 tsp. sugar and let stand 5



Mix 4 cups bread flour, 1 ½ cups wheat

flour, 1 tablespoon salt, ½ tsp. cinnamon,

and 1 tsp. coriander.


Stir yeast mixture into oat mixture. 

Gradually stir flour mixture into oat

mixture until mixture becomes less sticky

and pulls away from sides of bowl.  Use

remaining flour mixture when kneading

the dough until smooth and elastic (5-6 min).

Place dough in lightly greased bowl,

turning to grease top of dough.  Cover and

let rise in warm place until doubled.


Punch dough down, divide in half, and

roll each half into an 18 x 9” rectangle.

Start at short end and tightly roll up,

pressing edges to seal.  Tuck ends under

roll. Place each roll into a lightly greased

9 x 5” loaf pan.  Cover and let rise until

doubled.  Bake in preheated 325 degree

oven until brown and sounds hollow when

tapped (35-45 min).  Brush loaves with

butter.  Cool completely before cutting

Peanutty Honey Chocolate Bars

Preheat oven to 325 degrees

Beat until smooth: 

  1 cup creamy or chunky peanut butter

  1 cup brown sugar

  1 cup + 2 T. honey

  ½ cup softened butter

  2 eggs

  1 tsp. vanilla


On low speed, beat in until blended:

  2 ½ cups flour

  1 ½ tsp. baking powder

  ½ tsp. salt

  1 tsp. baking soda


Stir in ¾ cup 60% cacao Ghirardelli

bittersweet chocolate chips and 1/3 cup

peanut butter chips.

Spread in 15x10x1 inch ungreased pan

Bake in 325 degree oven till lightly

browned, 30 - 40 minutes.

Cool on wire rack.

Melt ½ cup chocolate chips, 1 T. honey,

and 2 tsp. butter and drizzle over bars.