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Creamed Honey

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A classic returns with updated recipes and a new look. The book details how to dry fruits, vegetables, herbs and spices, meats, fish, and nuts. More than 100 recipes teach cooks how to make meat jerkies, fruit leathers, trail mixes, main courses, desserts, baby food and much more. Full-color photographs.

From How to Dry Foods by Deanna DeLong


  • 10 oz Prepared creamed honey
  • 8 c Decrystallized honey


Combine the prepared honey and decrystallized honey in a large bowl.

Beat with electric mixer 10 to 15 minutes until thoroughly blended.

Cover the honey and let it stand at room temperature for 2 weeks.

After the 2-week period, the honey is ready to use and may be stored at room temperature up to 1 year.

Serving Size: Makes about 9 cups

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