Category Archives: Recipes

Honey Butter Recipe the Whole Family Will Enjoy!

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My husband, a former beekeeper, one summer when we were beekeeping that we would be able to take off some honey from the hives. I was so, EXCITED, and geared up my taste buds for some of that long-awaited honey. I thought about what I would do with the first tastings of pure honey from the “Wright Family Farm,” and the family suggested homemade biscuits. So, I decided I would get my Honey Butter Recipe out and share it online, as it makes for a delicious topping on biscuits. There are all kinds of different recipes for Honey Butter, some call for raw egg, some call for confectioner’s sugar; some add cinnamon…such as mine does.

Experiment for yourself, and when possible, buy pure honey from a Natural Beekeeper that opts not to use chemicals in their beehives. When I talk about “Pure” honey, I’m talking about honey that corn syrup has not been added to it, to stretch the honey. I’m also talking about honey that is taken off a hive where the beekeeper doesn’t use any chemicals in the keeping of their bee colonies inside the hive. Yes, it is true, beekeeping is simple, but complicated– a hobby for some, a source of “money for honey” for others…

Click > SPICY HONEY BUTTER RECIPE

-Virginia Wright

Queen of Recipe Adaptation

A Book to Learn About HONEYBEES, HONEYBEE BASICS: 

BuzzzzzzzzWhat Honeybees Do by Virginia Wright

© Virginia Wright

Spicy Honey Butter Recipe

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1 cup softened butter or non-hydrogenated margarine (real butter is my preference)
1/2 cup pure honey, more or less–
1/4 cup sifted confectioner’s sugar
1/8 tsp pure or Mexican vanilla
1/2 tsp cinnamon or (add just a dash of your favorite cinnamon to
your taste-mine is Ceylon cinnamon)

Spicy Honey Butter

Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious Honey Butter Recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered in the refrigerator.

RC: VW © Virginia Wright   Buy COOKBOOK

Ayuh, Another Downeast Cookbook: Recipes From Maine is chock-full of unique and delicious Game recipes for the wildlife food enthusiast. The recipes include everything from bear to raccoon, clams and lobster, chowders, sauces, and wild goosegrass greens. These recipes are brought to you from Registered Maine Guides of The Maine Professional Guides Association, members of Maine Lobstermen’s Association, as well as Bangor Daily News columnist and TV personality, Bud Leavitt. I have deliberately left the inevitable imperfections that occurred when reproducing the original manuscript (which was initially compiled 35 years ago), as I feel this adds to the charm of the cookbook. I hope that you, too, will embrace its authenticity and that you and your family will enjoy these recipes for many generations to come. Enjoy! -Virginia Wright

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Honey Topping Recipe

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1 package Neufchâtel cheese
1/3 cup pure honey
1 tsp. pure vanilla ( Mexican vanilla in recipes is my fav!)

Honey Butter

Mix ingredients together, and Voila! This simple, but tasty topping is all ready for your carrot cake, and is great on top of fresh-made cinnamon rolls. If you would like more topping, just double the recipe.

NOTE: When you can, buy honey from a local beekeeper. Some manufacturers, so I am told, who sell a honey blend (honey mixed with corn syrup). They do this– to stretch the honey. If you buy locally, from a local beekeeper, chances are you will get PURE HONEY. You have every right to ask… then get only the best!

© Virginia Wright

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The Recipe Lady

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Heirloom Recipes by Virginia WrightFor ten years, before authoring my books, I was the senior writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website).  While working at Lowfat Weekly part of my job was recipe developer, and  included adapting recipes to healthier Low Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady.” The problem I had was…READ THE REST OF THE BLOG

-Virginia Wright
Queen of Recipe Adaptation                                                                                                            The Recipe Weekly http://www.therecipeweekly.com

Recipe|Cake|Cranberry Nut Cake

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Cranberry Nut Cake

Summary

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

Ingredients

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Directions

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350 degree oven for 55 min. or until knife inserted in cake comes out clean.

© 2005 Virginia Wright. All Rights Reserved Worldwide.