Mama Stone is our guest blogger today.

At Glacier County Honey Company, we’ll be taking a few days off this week to celebrate Thanksgiving with family and friends.

While a moist, golden roast turkey always gets top billing, this year we’ll be concentrating on some delicious side dishes featuring our favorite ingredient–HONEY.

Instead of mashed potatoes swimming in gravy or limp green beans drenched in soup and fried onions, why not try some healthy carrots glazed with soy sauce or a tart, good-for-you cranberry sauce? For a new twist on a Thanksgiving staple, consider using Honey Corn Bread in your dressing (that’s stuffing to everyone north and west of the Mason-Dixon Line).

When you’re giving thanks this holiday, remember the miraculous honey bee and all the hard work they do to provide us with one of the most wonderful things on earth, honey. According to the National Honey Board, honey is made in one of the most efficient facilities in the world, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough honey nectar to make just one pound of honey.

And for that, we are very thankful.

Honey & Soy Glazed Carrots

2# carrots, peeled and cut into 2-by-1/2″ sticks

2 tbls unsalted butter

2 tbls soy sauce

1 1/2 tbls honey

Bring a large saucepan of salted water to a boil.  Add the carrots and cook until tender, about 8 minutes.  Drain.  In a large skillet, melt the butter.  Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes.  Stir in the honey and cook until the carrots are glazed, 2 minutes longer.


1/4 c honey

1 c buttermilk

1 egg

1 c yellow corn meal

1 c unbleached white flour

3 tbls butter, melted

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Beat together egg, buttermilk, and honey.  Mix together well all dry ingredients.  Combine all ingredients, including melted butter and mix well.  Spread into buttered 8″ square pan and bake for 20 min in 425 degree oven.


3/4 c ruby port or marsala wine

1/2 c water

3/4 c plus 2 tbls honey

3 tbls red wine or balsamic vinegar

pinch white pepper

12 oz cranberries, about 4 cups

Combine the port, water, honey, vinegar, pepper and cranberries in a nonreactive saucepan.  Bring to a boil over medium heat until the cranberries begin to “pop” – you will hear them.  Reduce the heat and simmer for 15 to 20 min, until the sauce is thick and the berries have burst open.  Allow the sauce to cool, cover and refrigerate.  Keeps for several weeks. Makes 3 cups.

Happy Thanksgiving!

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