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"Fun toys from the past, fun toys from your past!"

ThistleDew Farm Inc.

"Fine Gifts from the Honey Bee"

1-800-85-HONEY or 1-800-854-6639





Be Sweet on Your Honey!

Valentine’s Day is right around the corner (for those of you who have lost track of time, it’s THIS Sunday). While chocolates and flowers may be the norm this time of year, we’re here to shake things up a bit with five honey recipes that will show your honey just how sweet you are on them!
If you’re looking to really wow your sweetheart this year, why not start with breakfast in bed? With its all-natural sweetness, honey is the perfect ingredient for a sweet morning meal.
But what would the holiday of love be without a little pampering? Well you may not know that in addition to being a delicious culinary ingredient, honey also has humectant properties that draw in and retain moisture, leaving skin soft and smooth. Your honey will be sweet on you when you give them a gift made with love.
When it comes to Valentine’s Day, it’s all about the romantic dining experience, and we’ve got just what you need to make your home feel like a 5-star restaurant. Set the mood however you choose, we’ve got the makings of a delicious finish coming your way!
From breakfast to cocktails, and everything in between, honey is all you need to show someone how much you love them. Be sweet on your honey, and happy Valentine’s Day!

Honeyed Blueberry Breakfast Blintzes


To make blintzes In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and salt. Refrigerate for 1 hour. Rub a small frying pan with oil; heat over medium-high heat. Add 2 Tablespoons batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz. Repeat with remaining batter, oiling pan when necessary. Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.) To make filling In a medium saucepan, combine honey, water, lemon juice, potato starch and lemon peel. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries. To assemble Spoon 2 Tablespoons blueberry-lemon filling on each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9x13-inch baking pan. Bake at 400°F for 15 minutes, or until lightly browned on underside. Alternately, saute blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.
Printer Friendly Version - Honeyed Blueberry Breakfast Blintzes

Honey Mocha Mint Body Polish

Combine all ingredients in food processor or blender until mixed well. Apply to clean skin in circular motions. Rinse completely and apply your favorite moisturizer.
Printer Friendly Version - Honey Mocha Mint Body Polish

Chilled Poached Salmon Salad with Honey-Yogurt Dressing
Recipe courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA


For Dressing:

Preheat oven to 200 degrees.

Place salmon filets skin side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon. Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover pan tightly with aluminum foil; bake until firm to the touch, 30 to 35 minutes. Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes. In a medium bowl toss the arugula, salt and the reserved olive oil.

To serve, divide the greens between four plates. Top with chilled salmon and coat with ¼ cup of the honey-yogurt dressing (recipe follows). Serve immediately.

For the honey yogurt dressing: In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.

To view this recipe demonstration by Chef Guas, click here.
Printer Friendly Version - Chilled Poached Salmon Salad with Honey-Yogurt Dressing

Honey White Chocolate Fondue
  • 3/4 cup - whipping cream
  • 3/4 cup - honey
  • 1/3 cup - scotch
  • 12 oz. - white chocolate, coarsely chopped
  • 1/2 Tablespoon - vanilla

In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.
Dipping suggestions: Fresh and dried fruit, cubed angel food or pound cake, gingersnaps, ladyfingers, or scones.
Printer Friendly Version - Honey White Chocolate Fondue

Chocolate Strawberry for my Honey
  • 1-1/4 oz. - tequila rose
  • 1-1/4 oz. - godiva liqueur
  • 1 oz. - Honey Simple Syrup

Mix in tin over ice. Strain into Martini glass. Garnish with chocolate dipped strawberry.
Get our Honey Simple Syrup recipe here.
Printer Friendly Version - Chocolate Strawberry for my Honey



Diann’s Best Ever Macaroni Salad

 We serve this for special occasions at the lunch table or picnic area at least 4 times a year. It is a hit with all!

 8 cups cooked macaroni
8 - 12 peeled & chunked hard-boiled eggs
2 cups Miracle Whip or mayonnaise
1/2-2/3 cup ThistleDew Farm's Red Raspberry Honey Mustard
1/4 cup West Virginia Wildflower Honey
Mix mayonnaise, mustard, and honey.  Add chunked eggs and mix with
macaroni.  Let sit & chill for 1 hour.  Add chopped onions, pickles, celery,
carrots or olives for added zest.  Garnish with fresh parsley.  Serves 6-12
persons depending upon their appetite!  Preparation time 1 hour.


Blowing Smoke” Chili - Vegetarian Style

2 cups Chunky Chili Style tomatoes

2 cups Tomato Sauce

1 (15 oz.) Can Kidney beans (drained)

1 (15 oz.) Can Chili style kidney beans

1 (15 oz.) Can Garbanzo (chick peas) beans (drained)

1 (15 oz.) Can Black Beans (drained)

1 tablespoon Chili Powder

3 tablespoons West’s Best Hot Pepper Butter

3 tablespoons ThistleDew Farm’s WV Honey

Mix above and cook over medium high heat 10 minutes.  Salt to taste and serve with taco chips or crackers. Serves 4

“Breathing Fire” Chili

 ¾ lb. Ground beef, venison, or pork

2 cups Chunky Chili Style tomatoes

2 cups Tomato Sauce

1 (15 oz.) Can Kidney beans (drained)

1 (15 oz.) Can Chili style kidney beans or Black beans

1 tablespoon Chili Powder

6 tablespoons West’s Best Hot Pepper Butter

3 tablespoons ThistleDew Farm’s WV Honey 

  1. Brown meat with chili powder in large skillet; drain.
  2. Add tomatoes, sauce, beans, honey and Hot Pepper Butter.
  3. Cook over medium high heat 10 minutes. Salt to taste and serve with taco chips or crackers. 

Serves 4



Try some of these delicious honey recipes from the National Honey Board

Honey Nut Squash

Makes 4 servings

Cut acorn squash lengthwise into halves; do not remove seeds. Place cut side up in baking pan or on baking sheet. Bake at 400°F 30 to 45 minutes or until soft. Remove seeds and fibers. Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Bake 5 to 10 minutes more until lightly glazed. Microwave Method: Cut acorn squash lengthwise into halves and remove seeds. Microwave according to manufacturer's directions. Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed.

Tropical Bloom Smoothie (makes 4 servings)

1-1/2 cups low-fat milk
2 medium ripe bananas, peeled
1 cup plain yogurt*
1/4 cup honey
1 teaspoon vanilla*
1/2 teaspoon ground cinnamon
ground nutmeg
5 ice cubes

Combine milk, bananas, yogurt, honey, vanilla, cinnamon and nutmeg in blender; process until thick and creamy. Add ice cubes, one at a time, and blend until smooth.

*Substitute vanilla yogurt for plain yogurt and vanilla, if desired.

Printer friendly with picture at

Hawaiian Honey Dip (makes 2/3 cup)

1/2 cup catsup
1/4 cup honey
2 Tablespoons lemon juice
1 teaspoon cornstarch
1/2 teaspoon garlic salt

Combine all ingredients; microwave on HIGH (100%) 2 to 3 minutes or until mixture boils and thickens, stirring every 30 seconds. Cool.
Serve as a dip for chicken nuggets and/or vegetables.

Mexican Sweet Buns (makes 16 buns)

1 cup milk
6 Tablespoons unsalted butter, more as needed
1 package (1/4 oz.) active dry yeast
1/2 cup honey
2 eggs
4 to 5 cups flour, divided, more as needed
1 teaspoon salt
Oil, as needed
2/3 cup flour
1/2 cup sugar
4 Tablespoons unsalted butter, softened
1 egg yolk

Heat milk until just hot; do not boil. Put hot milk and butter into a bowl; stir until butter melts. Let mixture cool to lukewarm, then dissolve yeast in it. Mix in honey, eggs, 2 cups flour and salt. Stir in remaining flour 1/2 cup at a time until a soft dough forms. Turn out onto a floured work surface. Knead dough until smooth, about 10 minutes. If dough is too sticky, add a little flour. Shape into a ball.

Oil a bowl; put dough in bowl, then turn to coat with oil. Cover with a towel; let rise in a warm place until doubled in bulk, about 1 hour.
Punch down dough; divide into 16 equal pieces. Roll pieces into balls.
With a rolling pin, roll each piece into a round, then, using your hands and the rolling pin, form each into a boat shape. Repeat with remaining pieces. Divide buns between 2 lightly buttered baking sheets.

Cover with towels; let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, make the topping: With your fingertips, mix together 2/3 cup flour, 1/2 cup sugar and 4 Tablespoons unsalted butter until crumbly; thoroughly stir in egg yolk. When buns have risen, crumble topping over rolls, trying to cover as much of the surface as possible of each roll, pressing lightly. Bake at 350°F until lightly browned, about 15 minutes. Cool on a rack.

Caribbean Burgers with Honey Pineapple Chutney (serves 6)

1 Tablespoon vegetable oil
1 ripe fresh pineapple, peeled and chopped
2 large onions, peeled and diced
1/4 cup red wine vinegar
1 Tablespoon orange peel, grated
1 Tablespoon fresh ginger, grated
1/4 teaspoon allspice
1/2 cup red bell peppers, diced
1-1/2 lbs. ground beef or turkey
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon black pepper
6 sandwich rolls or buns, toasted
Butter lettuce leaves
1/3 cup pure honey

To prepare the honey pineapple chutney: In a heavy, medium saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes, stirring occasionally. Reduce heat to medium high and add honey, vinegar, orange peel, ginger and allspice; cook 10 minutes, stirring occasionally. Add bell peppers and cook for 10 minutes more; let cool. Makes about 3 cups. In a medium bowl, stir together ground beef, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 6 large flat patties. Grill over medium coals for 5 to 8 minutes per side. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney.

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Pacific Rim Honey Grilled Fish (makes 4 servings)

1/4 cup honey
1/4 cup chopped onion
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger root
4 (4 oz. each) swordfish steaks or firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.

For those of you who lost the hang tag on our Hot Pepper Butter, here are the recipes!

Best Mexican Nacho Dip

Layer the following in a greased 9 x 13 pan: 8 oz cream cheese (sliced thinly)

¼-1/2 cup Hot Pepper Butter, 1 can chopped green chiles,1 can (15oz) chili, 1 can (16oz) refried beans

8 oz grated cheddar cheese

Bake at 350 for 20 minutes. Garnish with chopped green onion tops.

Tangy Cheese Spread

Mix 3 TBS Hot Pepper Butter with 8 oz. softened cream cheese.  Great on crackers or with veggies.


Glaze or Marinade

Mix ½ cup Hot Pepper Butter; ½ cup mustard; ½ cup ThistleDew Farm’s honey.

Good on baked ham, grilled chicken, steak, or as a dip for tenders, cheese sticks or egg rolls.