I recently spent a week down in Charleston and Kiawah, and although I tried not to think about work TOO much, I simply had to when I spotted one of our distributed titles at the Savanna Bee Company shop, next to rows and rows of honey jars.
First published in 1941 by the American Honey Institute, Old Favorite Honey Recipes was expanded in 1945 and reprinted several times. In 1991 this book was published with The Iowa Honey Producers’ The Honey Recipe Book as one handy volume. With this 2010 edition, Historical Images is pleased to see this popular classic back in the hands of American cooks.
Old Favorite Honey Recipes features more than 250 recipes gathered over the years by American honey producers, revised and updated for the modern kitchen. From the classic honey bun to more obscure dishes, this collection showcases honey’s versatility in breads, desserts, vegetables, and more. It also contains recipe variations, interesting facts, and helpful cooking hints, including how to substitute honey for sugar.
Even if you’re not in South Carolina at the Savannah Bee Company shop, you can still get your hands on some great local honey. And when you do, maybe you’ll want to try out this recipe for Orange Honey Cake:
- 2 cups sifted cake flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup butter
- ½ cup sugar
- ⅔ cup honey
- 2 egg yolks
- 2 egg whites, stiffly beaten
- ½ cup orange juice
Preheat oven to 350 degrees.
Sift flour once, measure, add baking powder and salt, and sift together 3 times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add honey. Blend. Add egg yolks and beat thoroughly. Add flour, alternately with orange juice, a small amount at a time, beating after each addition until smooth. Fold in egg whites.
Bake in 2 greased 9″ layer pans at 350 degrees for 30-35 minutes.