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Mary's Tavern

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Friday Feast | The Sticky Sweetness of Honey

I've just had a teaspoon of honey, and I'm smacking my lips to gather every drop. As you can see in the photo, I have a collection of honey. I was thrilled to receive a couple jars for Mother's Day, and I'm eager to try the honey with pecans, warmed over vanilla bean ice cream.

Did I mention I love honey? Sure do!

There's something about this gooey, sticky sweetness that I crave to use as an ingredient, not only in baking, but savory dishes as well. When I watch the bees out in my garden, I'm in awe of these tiny insects going from flower to flower, and I often whisper, "Thank you."

My love of honey even extends into my writing. Some of my heroes are quite fond of honey, too. There's a wonderful scene in Dragon Knight's Medallion with Stephen and Aileen. Yet I'll let you read about their unique (or should I say pleasurable) way of enjoying this sticky treat.




2 ½ cups wheat flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon cinnamon

½ cup honey

¼ cup vegetable oil

1 ½ cups buttermilk

½ cup chopped pecans, almonds, or walnuts (your choice)

1 tablespoon grated orange rind

Preheat oven to 350 degrees. Grease and flour a 9 by 5-inch loaf pan. Mix all ingredients together, beating until blended. Pour into pan. Bake for 45 to 60 minutes. Turn out onto wire rack and cool.


½ cup (1 stick) salted butter **

¼ cup honey

½ teaspoon lemon zest

Soften butter to room temperature. Mix in honey and lemon zest.

**I sometimes splurge and use Kerrygold Irish butter.


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