IT'S A WONDERFUL LIFETIME OF CHRISTMAS MORNINGS: A COLLECTION OF STORIES & RECIPES FROM PAST, PRESENT, AND YET TO BEE
- 3 days ago
- 23 min read
written by Stacie Filer
For Grandma, whose kitchen was always the heart of Christmas
For Mom, who carries on the tradition
For Tom, Caleb (Kim), & Bailey (Felix), may every Christmas morning be as magical as the ones we shared together.
I love you all.
🎄 Foreword🎄
Christmas has always been a season of wonder in our family, a time when the world feels softer, brighter, and somehow sweeter. From the first snowfall dusting the rooftops like powdered sugar to the warm glow of lights reflecting on the tree, every moment carries the promise of joy, tradition, and togetherness.
Our favorite holiday movies, It’s a Wonderful Life and A Christmas Carol (we are up to watching four or five versions at this point), have always inspired the way we celebrate. The sense of reflection, family, and rediscovering what truly matters reminds us why we treasure these Christmas mornings so deeply.
This story, much like those beloved films, travels through time: past, present, and yet to bee (apologies, we are a honey company after all!), capturing the moments that have made our Christmases unforgettable.
From flour-dusted counters and Grandma’s apple kuchen to the laughter of little feet racing through the living room, the aroma of fresh pine mingling with home-baked treats, and the quiet, reflective mornings of the empty nest, each chapter holds a treasured memory and a recipe infused with the warmth of the season.
Along the way, you’ll discover those recipes that have become part of our family tradition: some sweet, some savory, and some inspired by the bees and honey that give our holidays a special touch these days. Every recipe is more than just a dish; it’s a taste of the Christmas mornings that have shaped our lives.
Whether you’re here to read, reminisce, or try a recipe for your own holiday table, I invite you to linger a little, step inside, and share in a wonderful lifetime of Christmas mornings: a celebration of the past, the present, and the promise of all the Christmases yet to come.
~Stacie
Table of Contents
Chapter 1 — Grandma’s Christmas Kitchen
The house was always warm, even on the coldest December mornings. Grandma’s kitchen smelled like cinnamon, apples, and fresh-baked dough, a comforting mix that seemed to hug you the moment you stepped inside. Outside, snow would drift lazily to the ground, but inside, the world was alive with laughter, clinking teacups, and the percussive rhythm of a rolling pin against flour-dusted counters.
The Christmas season was always a culinary adventure in Grandma’s house. On Christmas Eve, the kitchen buzzed with preparation and laughter: Mary’s Famous Swedish Meatballs simmered gently, fondue bubbled in the corner, Christmas tree peppermint nougat candies and Jell-O salad sparkled in festive dishes. While Grandpa led us outside to build snow forts in the crisp winter air, the aroma of baked goods promised the joy to come.
Christmas morning was even more enchanting. Grandma had her favorites ready for a cozy breakfast: soft-boiled eggs, spritz cookies pressed into delicate shapes, coffee percolating on the counter, her legendary apple kuchen, and even broiled grapefruit topped with a glistening maraschino cherry. As we savored each bite, we knew the rest of the family would soon join for a grand, festive Christmas dinner, making the entire holiday feel like a wrapped gift.
One of my most treasured memories began the moment I'd walk in her house and spot Grandma’s Santa Claus doll, the one with a music box inside that played “Jingle Bells.” I carried that doll around the entire day, mesmerized by the tinkling melody, and even now, after all these years, I’m thankful to have inherited it. It’s a little piece of that wonder that lives on with me.
And then there was the cocoa. Rich, steaming mugs that smelled like chocolate and a hint of mint, sweetened with the honey she swore “kept the chill out of your bones.” Even now, that first sip brings me back to those snowy mornings, hands wrapped around a warm mug, watching the frost lace the windows.
These mornings felt timeless: a mixture of sweet tradition, warm family, and the quiet charm of the season. Every scent, sound, and memory from that kitchen is infused with love and the true spirit of the holidays.
Grandma’s Honey Apple Kuchen
This recipe is a treasured family heirloom from Grandma, whose kitchen was always filled with the scent of apples, cinnamon, and freshly baked dough. We’ve added a touch of Fingerlakes Honey to enhance the sweetness and warmth of the cake, making it the perfect centerpiece for a cozy Christmas morning.
Servings: 8–10
Prep Time: 25 min
Cook Time: 40 min
Ingredients:
2 ½ cups all-purpose flour
1 scant cup sugar
½ cup shortening
½ cup unsalted butter, softened
¾ – 1 cup milk
½ tsp salt
2 tsp baking powder
6 eggs, separated
7 apples, peeled, cored, and sliced
2–3 tsp cinnamon
2–3 tsp sugar (for topping)
2–4 tbsp Fingerlakes Honey Company honey (optional, drizzled on top)
Instructions:
Preheat oven to 350–375°F (175–190°C). Grease a ½–1 inch deep baking pan.
In a large bowl, combine flour, sugar, salt, and baking powder.
Cut in shortening and butter, working until the mixture resembles coarse crumbs, like pie dough.
Make a well in the center, add 2 egg yolks and ¾–1 cup milk, and mix with a fork until a batter forms.
Pour batter into the prepared pan and smooth it evenly.
Arrange the apple slices on top in a single layer. Sprinkle with cinnamon and sugar.
Bake for 35 minutes, until apples are tender and the batter is set.
Meanwhile, beat the remaining 4 egg whites (or whole eggs if you like) with a little sugar to form a light custard.
Pour this egg mixture over the baked apples and return to oven for 5 more minutes, until set.
Optional: Drizzle Fingerlakes Honey over the top before serving for extra sweetness and warmth.
Honey Mint Hot Cocoa
There was always a special cup of cocoa ready for the grandchildren, a warm hug in a mug. Sweetened with honey and a touch of dried mint, it was the perfect complement to a morning filled with laughter, snowflakes, and the clinking of Grandma’s silver spoons.
Servings: 2
Prep Time: 5 min
Cook Time: 5 min
Ingredients:
2 cups milk
2 tbsp cocoa powder
Whipped cream (optional)
Instructions:
Heat milk over medium heat until warm.
Whisk in cocoa powder until smooth.
Stir in honey and dried mint.
Strain if desired. Pour into mugs and top with whipped cream if desired.
Broiled Grapefruit with Honey
Grandma loved adding a little whimsy to the breakfast table. This broiled grapefruit, sweetened with honey, was her way of reminding us that Christmas mornings could be both playful, tasty, and beautiful.
Servings: 4
Prep Time: 5 min
Cook Time: 5 min
Ingredients:
2 large grapefruits, halved
4 maraschino cherries
2–3 tsp Fingerlakes Honey Company honey
Instructions:
Preheat broiler.
Drizzle honey over grapefruit halves.
Place grapefruits on a baking sheet and broil 3–5 minutes until caramelized and lightly golden.
Top each half with a maraschino cherry and serve immediately.
Chapter 2- Our First Christmas Traditions Together
In 1990, I was no longer celebrating Christmas as a single lady, thank God. Gone were the days of decorating a slightly lopsided artificial tree alone and pretending a cup of eggnog counted as holiday cheer. Now I had Tom, and suddenly Christmas felt like it had quietly grown fuller, warmer, and, dare I say, far more magical.
I remember that first Christmas we shared right after we got engaged, when I bought my very first real tree. I was still learning about proper tree care, and by the time the holiday was over, it was badly dried out. Tom offered to take it out of my apartment, and the journey left a trail of dead pine needles an inch thick- the entire way from the living room, through the apartment, out to the entryway, and into the garbage room. I don't think there was one needle left on that tree- they even covered his clothes and hair, too. Making the mess worse was the fact that I didn't own a vacuum cleaner that worked, only a broom. We certainly weren't laughing at the time while cleaning it all up, but the memory of that spectacular mess is one of our many favorites from that time in our lives.
Those first years together after we married were all about learning how to blend two families, two sets of long-held traditions, and two very different holiday schedules. My Grandma and Grandpa had moved to Florida by then, but every December, they traveled north to New York just to be wrapped back into the bustle of the season. Our beloved Christmas Eve party still lived on, though now it rotated through different houses, each with the same familiar foods, the same laughter, and the same sense of “we’re all home again.”
Then we would rotate between families: my mom, my dad and stepmom, my stepmom's family, and Tom's family. We were constantly surrounded by those we love, sharing stories and the comforting predictability of lifelong traditions, writing another warm chapter into our shared life.
But tucked between all that beautiful running around, Tom and I also started something that was uniquely ours: a small (watered) tree lit quietly in our own living room, sleepy slow mornings wrapped in blankets, stockings we filled for each other even when the budget was practically lint, little gifts, inside jokes, and promises whispered in the glow of Christmas lights. And always, always, the food.
While the rest of the world was waking up in chaos, we savored a peaceful Christmas morning with just the two of us. We brewed Christmas Morning Coffee, warm and spiced, the cinnamon drifting up like a tiny reminder that even adults get a bit of wonder.
In the kitchen, I prepared a Savory Sausage & Herb Strata, our first shared Christmas breakfast as a couple. The aroma of toasted bread, browned sausage, cheddar, and thyme filled the house, making our quiet little life feel impossibly cozy.
We lingered over breakfast, talking about the past, the future, and the family we knew we would someday build. Those mornings were gentle, hopeful, and filled with the sweet kind of stillness you only recognize as precious once life gets louder.
Looking back, those Christmases were a foundational beginning: two people carving out their place in the world, blending families, honoring old traditions, and tenderly creating new ones of their own.
Savory Sausage & Herb Strata For Two
A warm, comforting breakfast casserole with layers of bread, savory sausage, sharp cheddar, and fragrant thyme, scaled perfectly for two. Ideal for a quiet Christmas morning with someone you love.
Servings: 2
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Ingredients:
2 cups cubed bread (about 2 slices thick-cut or 3 slices regular)
½ lb breakfast sausage, cooked and crumbled
½ cup shredded cheddar cheese
3 large eggs
½ cup milk
½ tsp Fingerlakes Honey Company dried thyme (or to taste)
Salt & pepper to taste
Instructions:
Preheat oven to 350°F. Grease a small baking dish (about 5x7 or any similar small casserole).
Layer the cubed bread evenly across the bottom.
Scatter the cooked sausage and cheddar cheese over the bread.
In a small bowl, whisk together the eggs, milk, thyme, salt, and pepper.
Pour the egg mixture evenly over the bread and sausage. Gently press the bread down so everything soaks evenly.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Serve warm, preferably with a cup of Christmas Morning Coffee and someone you love beside you.
Christmas Morning Coffee
This Christmas Morning Coffee combines rich, brewed coffee with the comforting flavors of cinnamon and nutmeg. Its subtle spice and warmth make it ideal for holiday breakfasts, brunches, or anytime you want a festive cup to start your morning. Simple to prepare and full of holiday cheer, it pairs beautifully with sweet or savory breakfast dishes.
Servings: 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
Freshly brewed coffee (your preferred method)
½ tsp ground nutmeg & cinnamon
Sweeten to taste with Fingerlakes Honey Company Cinnamon Infused Honey
Optional milk or heavy cream & whipped cream
Instructions:
Brew coffee with nutmeg & cinnamon in the coffee filter as desired.
Stir in Cinnamon Infused Honey to taste.
Optional- add milk or heavy cream to cup and garnish with whipped cream
Serve warm
Chapter 3 — A Burst of Christmas Morning
Christmas changed the moment we became parents. Our little family grew from two, to three, to four, and suddenly the world was full of tiny socks, sweet baby giggles, and toys that played music at volumes capable of summoning strays from three towns over. Everything felt new again, as if the holidays had been rebooted with the brightness turned all the way up.
Those early Christmas mornings were soft and sleepy. We woke before the sun, not because we wanted to, but because the baby decided 4:45 a.m. was the most wonderful hour ever invented. We tiptoed around the house like two exhausted elves, turning on the tree lights while balancing bottles, blankets, and the baby monitor.
The house felt like a warm cocoon. There were new ornaments with little handprints and crayon scribbles. The living room was cluttered with toys, wrapping paper, and baby gear. The stockings were hung with optimism that someday we might sleep again. The coffee was strong; the joy was stronger.
The best part was the look on our children's faces when the tree glowed to life. Big curious eyes. Tiny hands reaching. The wonder of discovering lights, shadows, and crinkly paper. Even if they had no idea who performed it all, the wonder still found them.
Those were the Christmases that taught us how quickly time moves and how precious each season is. We were tired, but we were happy. And we were building a lifetime of joy, one tiny Christmas at a time.
As those early childhood years went on, and those babies grew to understand what Christmas entailed, dawn didn’t just arrive, it burst into the house. Instead of tiptoeing out of bed, we were the ones being woken by excited whispers and the thump-thump-thump of small feet hurrying toward the tree. The living room transformed into a sparkling scene of twinkling lights, joyful shouts, and wrapping paper flying like festive confetti.
The kitchen joined the celebration even before the coffee finished brewing. It became warm, bustling, and almost comically busy as little helpers appeared one by one. One tradition that rooted itself right into the heart of these mornings was the Honey Pecan Streusel Coffee Cake. Its tender crumb, buttery pecan topping, and sweet, cozy aroma became the unofficial signal that Christmas morning was officially underway.
I’ll never forget one year when our youngest decided to “perfect” the topping. Her method involved flinging pecans far and wide, landing everywhere except the cake itself. We laughed until our sides hurt, realizing that the chaos was not a disruption at all; it was part of the joy we had grown into. While the kids played with their presents, the warm cake would find its place on the table. An icing drizzle over each slice, a quick breath to soak in the moment, and then right back into the swirl of excitement.
Those mornings, loud, messy, sweet, and full, became the heartbeat of our family’s Christmas. What once was quiet had become beautifully alive. And in those moments, surrounded by the little people who had transformed our world, it felt like the season had grown right along with us.
Honey Pecan Streusel Coffee Cake
This coffee cake is a modern twist on a beloved family tradition, combining the comforting crunch of pecans and buttery streusel with the natural, spicy sweetness of Fingerlakes Honey Company Honey. It’s the centerpiece of a morning filled with laughter, gift-giving, and the joyful chaos of children discovering the magic of Christmas.
Servings: 8–10
Prep Time: 15 min
Cook Time: 35–40 min
Ingredients:
For the Streusel Topping/Filling:
1 cup chopped pecans
½ cup brown sugar
1 tsp ground cinnamon
¼ cup butter, melted
For the Cake Batter:
1 cup milk
1 tbsp lemon juice (or substitute with 1 cup buttermilk)
1 cup butter, softened
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
For Icing Glaze:
1 cup powdered sugar
1–2 tbsp milk or heavy cream
½ tsp vanilla extract
Pinch of salt (optional, but brings out the flavor)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
Prepare “buttermilk” if needed: add lemon juice to milk and let stand 5–10 minutes to curdle.
Prepare streusel: in a small bowl, combine pecans, brown sugar, cinnamon, and melted butter. Set aside.
Cream butter and honey together in a large bowl until light and fluffy.
Beat in eggs one at a time, followed by vanilla and the “buttermilk” mixture.
In a separate bowl, whisk together flour, baking soda, and salt
Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
Layer the cake: pour half of the batter into the pan, sprinkle half of the streusel over it, then carefully spread the remaining batter on top, followed by the rest of the streusel.
Bake 35–40 minutes, until a skewer inserted in the center comes out clean and the top is golden brown.
Cool slightly before icing.
make icing glaze- In a small bowl, whisk powdered sugar, 1 tablespoon milk, and vanilla.
Drizzle generously over the coffee cake. Slice and serve.
Chapter 4 — Christmas on the Farm
By the time the kids reached their pre-teen years, Christmas mornings had settled into a rhythm only a farm can create: equal parts cozy, chaotic, and wonderfully loud. Gone were the days of tiny feet tiptoeing toward the tree. Now we had boot stomps, sarcastic sibling commentary, and chickens hollering their opinions before the sun even thought about rising.
Outside, snow blanketed the fields in sparkling white drifts, dusting the coop roofs like powdered sugar. The moment the coop door cracked open, the hens made sure everyone knew they were awake, and hungry. The kids didn’t mind a bit. Bundled in snowpants, jackets, and slightly-too-thin gloves, they tromped through the snow to tend to “their girls,” insisting the chickens were honorary members of Christmas morning and therefore required proper treatment.
Once the flock was fed and everyone piled back inside, shedding boots, shaking off snow, and thawing cold fingers over mugs of Honey Mint Hot Cocoa, our Christmas breakfast ritual began. These were the years when we needed hearty, comforting dishes that could keep up with growing kids and farm chores.
Front and center on the table were Cherry Jam Glazed Ham Slices, seared in a skillet until the edges caramelized and the cherry glaze thickened into a glossy, sweet-savory coating. Alongside them came Farm-Fresh Ranch Scrambled Eggs (from our girls of course!), fluffy, flavorful, and devoured faster than the chickens’ feed. And stacked high in a warm basket were Angel Biscuits, soft and pillowy, ready to be slathered with honey butter or a generous spoonful of jam.
Christmas on the farm wasn’t quiet. It wasn’t tidy. But it was real: boots drying by the door, kids laughing while sledding, snow melting into puddles by the entryway, and a kitchen filled with the comforting warmth of food made with love.
These were the Christmas mornings that grounded us, year after year: rooted in the rhythm of the farm, brightened by the sparkle of the season, and made unforgettable by the family (and flock) that filled it.
Cherry Jam Glazed Ham Slice
This hearty ham slice delivers all the flavor of a holiday roast with a fraction of the effort. Cherry jam melts into a silky glaze that clings beautifully to the meat, adding just the right balance of sweetness and spice. It’s a simple, fast, and crowd-pleasing dish- ideal for Christmas mornings when the kitchen is busy, the farm is bustling, and everyone wants something warm and satisfying.
Servings: 4
Prep Time: 5 minutes
Cook Time: 12–15 minutes
Ingredients:
1 large bone-in ham slice (about 1–1½ inches thick)
3 tbsp butter
1 tbsp Fingerlakes Honey Company honey (optional, for extra shine and sweetness)
¼ tsp ground cinnamon
¼ tsp ground cloves
Pinch of black pepper
Instructions:
Preheat a large skillet over medium heat and melt 2 tbsp butter.
Lay the ham slice in the skillet and sear 4–5 minutes per side, until it’s browned and sizzling around the edges.
In the same skillet the ham was seared, melt the remaining 1 tbsp butter.
Add cherry jam, honey (if using), cinnamon, cloves, and pepper. Stir until smooth and glossy.
Reduce heat to medium-low, place the ham slice back in the pan and coat it top and bottom with the glaze, letting it bubble gently.
Continue to spoon the glaze over the top and cook 2–3 more minutes, allowing it to thicken and cling to the ham.
Transfer to a platter and drizzle remaining glaze over the top.
Serve warm with biscuits, scrambled eggs, and extra jam.
Farm-Fresh Ranch Scrambled Eggs
These scrambled eggs come together in minutes but taste like they cooked low and slow. The ranch seasoning adds depth—herbs, garlic, onion, a little tang—making the eggs irresistibly savory. Perfect for feeding hungry holiday guests or farm-busy families.
Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
8 large eggs
¼ cup milk or heavy cream
1–2 tbsp Fingerlakes Honey Company Ranch Dip Mix (to taste)
2 tbsp butter
Salt & pepper to taste
Optional: shredded cheddar or chives for garnish
Instructions:
Whisk eggs, milk/cream, ranch dip mix, salt, and pepper until smooth and airy.
Melt butter in a nonstick skillet over medium-low heat.
Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.
Cook slowly, pushing the eggs from the edges toward the center until soft curds form.
Remove from heat while still slightly glossy—they’ll continue cooking on the plate.
Top with cheese or chives if desired. Serve warm.
Angel Biscuits with Lemon Honey Butter & Honey Blueberry Jam
Angel biscuits earn their name for good reason- they’re soft, airy, and practically float off the plate. This version adds a sunny twist with Lemon Infused Honey butter and a burst of fruity sweetness from Honey Blueberry Jam. They make an irresistible centerpiece for any holiday breakfast.
Servings: 2 1/2 dozen
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Ingredients:
For Biscuits:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
5 to 5-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter
For Lemon Honey Butter:
¼ cup softened butter
2 tbsp Fingerlakes Honey Company Lemon Infused Honey
For Serving
Fingerlakes Honey Company Honey Blueberry Jam
Instructions:
In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour.
Bake at 450° for 8-10 minutes or until golden brown.
Make the Lemon Honey Butter- Stir the softened butter with Lemon Infused Honey until smooth.
Serve- Brush warm biscuits with Lemon Honey Butter.
Optional- Split biscuits and top with more lemon honey butter and Honey Blueberry Jam.
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Chapter 5 — Teen Tidings of Tiredness and Bad Humor
By the time our children hit their teen and college years, Christmas mornings had transformed into a slower, lazier rhythm, almost returning to the quiet stillness we knew before they were born (that is, until they were awake). Gone were the dawn-early scurrying footsteps of toddlers; now, it was a minor miracle if anyone appeared before 10 a.m., hair flattened in every direction, eyes half-open, clinging to the last vestiges of sleep.
But when they finally came home from college for Christmas break, all was right in the world. They desperately needed that rest from the hard work they were doing at school, and the knowledge that they were home was all that mattered.
Even with later wake-ups, the wonder of the season remained, albeit with a touch more caffeine and a lot more laughter. The house was filled with the delightful chaos of backpacks abandoned by the door, our dog weaving between feet, and the occasional snowball smuggled in from the yard.
Breakfasts had to keep up. These were mornings that demanded hearty, tasty, and simple meals: food that could satisfy the appetites of teenagers and college students returning home all at once. And, of course, these dishes had to feel like Christmas: sweet, savory, and a little bit extraordinary.
It was in this spirit that the Sting Honey & Peach Jalapeño Bacon Jam came to life. Smoky bacon, a subtle kick of jalapeño, a touch of Sting Honey, tangy balsamic and apple cider vinegar, and fresh thyme all melded together into a jam that was as festive as it was addictive. Spread it on a Breakfast Burrito, and you had the ultimate holiday morning indulgence.
But even with the late mornings and new, savory foods, one tradition remained utterly central, and wonderfully silly. Because we homeschooled the kids, they had memorized the second chapter of Luke from the Bible. Every Christmas morning, Tom would read the passage while Caleb & Bailey recited it from memory, inserting their own running commentary that had evolved over the years. We always got a kick out of: "Lo, the angel of the Lord," (they would shout out, "the angel's name was Lo!") and "they were sore afraid," (followed by a dramatic yell of "ouch!"). Then there was "And they came with Haste," (inserting "their sheep!") and "found Mary, and Joseph, and the babe lying in a manger," (with their final bewildered question: "how did they all fit in that manger?").
Christmas mornings with teens/young adults was no longer about tiny hands unwrapping presents, but about sleepy grins, overstuffed plates, and the joyful chaos of everyone home at once. The aroma of bacon jam and sizzling eggs filled the house like a holiday symphony. Every bite was a reminder that joy still existed in the simplest, most indulgent ways. Those mornings were a perfect blend of sacred memory and teenage irreverence, a reminder that while the pace of life changes, the heart of our family tradition remains intact, just with a much later start.
Sting Honey & Peach Jalapeño Bacon Jam
The combination of smoky bacon, peach-y sweetness, gentle Sting Honey heat, and balsamic tang creates a jam that tastes like holiday mornings themselves: rich, indulgent, and impossible to resist.
Servings: 12–14
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 lb thick-cut bacon, diced
1 medium onion, finely chopped
1 tbsp Fingerlakes Honey Company Sting Honey (mild, medium or hot)
1 tbsp dark balsamic vinegar
1 tbsp apple cider vinegar
2 sprigs fresh thyme
1/4 tsp freshly ground black pepper
1/4 tsp sea salt (adjust to taste)
Instructions:
In a medium-sized heavy pot (e.g., Dutch oven) fry the bacon until crispy. Remove half of the bacon fat. Add the onions and cook until golden brown, about 10 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 35-45 minutes, stirring occasionally, until it’s a rich brown and a spreadable consistency.
Remove thyme sprigs. Store in an airtight container in the fridge. Will keep for up to two weeks. Best served at room temperature so let it sit out for a few minutes before serving.
Sting Honey Bacon Jam Breakfast Burrito
This burrito takes holiday mornings to a new level. Sweet, smoky, spicy, and utterly indulgent, it’s perfect for teens, adults, or anyone who loves a breakfast that feels like a celebration in every bite.
Servings: 4 burritos
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
4 large flour tortillas
4 fried eggs or scrambled (whatever you prefer)
2 cups cooked hashbrown potatoes
1 cup shredded cheddar or pepper jack cheese
Optional: diced bell peppers, avocado slices, or salsa for extra toppings
Instructions:
Fry or bake hashbrowns until golden brown.
In a lightly greased pan, fry eggs sunny-side-up or to desired doneness.
Warm tortillas. Spread a generous layer of Sting Honey Bacon Jam down the center. Add hashbrowns, a fried egg, shredded cheese, and optional toppings.
Fold sides in, roll tightly, and serve immediately while warm.
Chapter 6 — Empty Nest Christmas Morning
The house has a new kind of quiet, not empty, just settled. The kind of quiet that comes after years of overflowing stockings, early-morning excitement, and kids racing down the hall like joyful little stampedes. Now our children are grown, married, and creating their own Christmas mornings, their own traditions, their own wonder.
But even with the quieter pace, Christmas morning still shimmers with meaning. The tree lights twinkle gently, the house holds memories in every room, and outside the windows, winter wraps the homestead in soft stillness. The bees are resting in their cozy winter clusters, a reminder that even in the quiet months, life hums along with steady sweetness.
Christmas morning now begins with the soft steam of our Fingerlakes Christmas Tea, filling the kitchen with cranberry, citrus, and spice. And instead of the big, bustling breakfasts of earlier years, we now lean into something elegant, slow, and deeply comforting: Honey Plum Jam & Mascarpone Christmas Crêpes.
They feel like a little celebration all on their own: delicate, silky crêpes filled with creamy mascarpone and rich Fingerlakes Plum Jam, folded gently and drizzled with warm honey. A breakfast meant not for speed, but for savoring.
However, this quiet season of life brought not just reflection, but the exciting opportunity to finally pursue the passion that had been buzzing around us for years: starting our own beesnees. And so, Fingerlakes Honey Company was born. The empty nest gave us the gift of time, and these gentle, unhurried mornings became the perfect chance to dream about all the possibilities and creativity that entailed.
The table, set for two, still feels full- full of memories, full of gratitude, full of the sweetness that time brings. Christmas has changed, yes, but in these "new normal" mornings, there is a new kind of joy...gentle, glowing, and beautifully ours.
Honey Plum Jam & Mascarpone Christmas Crêpes
These light, delicate crêpes are an effortless yet luxurious holiday treat. The mascarpone adds velvety richness, the plum jam brings bright, fruity sweetness, and a drizzle of honey ties the whole dish together. Perfect for cozy winter mornings or holiday brunch.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
For the Crêpes
1 cup all-purpose flour
2 eggs
1 1/4 cups milk
2 tbsp melted butter (plus more for the pan)
1/4 tsp salt
For the Filling
1 cup mascarpone cheese
1/2 cup Fingerlakes Honey Company Honey Plum Jam (or any of our bee-licious jams & jellies)
1–2 tbsp Fingerlakes Honey Company honey (optional, for extra sweetness)
For Serving
Extra plum jam
Honey drizzle
Powdered sugar (optional)
Instructions:
Make the Crêpe Batter
In a bowl, whisk together flour and salt.
In a separate bowl, mix eggs, milk, and honey until smooth.
Combine wet and dry ingredients, then whisk in melted butter.
Batter should be thin — if needed, add a bit more milk.
Cook the Crêpes
Heat a lightly buttered nonstick pan over medium heat.
Pour in 1/4 cup batter, swirling to coat the pan thinly.
Cook 1–2 minutes per side until lightly golden.
Repeat with remaining batter.
Prepare the Filling
Stir mascarpone until smooth.
Spread 1–2 tablespoons mascarpone down the center of each crêpe.
Add a spoonful of plum jam over the mascarpone.
Assemble
Fold crêpes into quarters or roll them, whichever you prefer.
Serve Warm
Top with extra plum jam, a drizzle of honey, and powdered sugar.
Chapter 7 — The Christmas Yet to Bee
There’s a moment every Christmas, quiet and fleeting, when the world seems to hold its breath. The lights glow a little softer, the snow settles a little slower, and memories slip in like familiar friends taking their places at the table.
In those moments, I can still see the Christmases of my childhood as clear as candlelight on old wallpaper. My grandma bustling around the kitchen, my grandpa slipping me an extra cookie when he thought no one was looking. The warmth of family packed into every corner of the house, the same songs playing year after year, and the feeling, that wonderful feeling, that Christmas would never change.
But of course, it does.
The years turn, carrying us into new seasons before we even notice our footprints fading in the snow behind us. One day we blink, and the little hands tugging at our sleeves are suddenly taller than we are. The stockings multiply. The wrapping paper piles change shape. The laughter deepens, the gifts shift from toys to things wrapped in thought and tenderness, and the house somehow holds every version of us at once.
Sometimes, when I’m standing in the kitchen stirring honey into a Christmas recipe, I catch the faintest echo: the sound of my children giggling by the stream, the clang of dishes from my grandmother’s kitchen, the smell of pine needles, the hum of our bees working tirelessly through the warm seasons to bring new-found sweetness to our winter.
They’re all still here.
Every version of every Christmas.
Layered like rings inside a tree trunk, growing outward, stronger, sweeter.
It reminds me a little of George Bailey standing in the falling snow, suddenly seeing his life for what it truly was- a tapestry of moments that mattered more than he ever realized. Or Scrooge waking up with trembling hands, astonished to find he still had time, still had a chance to savor the love that had been around him all along.
Christmas has a way of showing us what’s important.
What lasts.
What glows.
And sometimes, in this quieter season of life, I’ll find myself imagining the Christmases still ahead. Maybe one day there will be grandchildren toddling through the house, or grandkitties batting at the ornaments like our own kids once did. Maybe there will be new traditions, new recipes, new stories layered atop the old ones without ever replacing them.
Maybe the bees will still be humming outside in the summertime, giving their small, steady magic so we can continue sweetening the holidays in ways we never could have imagined when we first started this beesness of ours.
The beauty is that the story isn’t finished — not even close.
Christmas keeps expanding, reaching backward and forward all at once. It gathers up our childhoods, our grandparents’ traditions, our young family years, the chaos, the quiet, the sweetness, the changes… and it wraps them together in a ribbon of memory that feels almost sacred.
And so as I look ahead- heart full, hands warm around a mug of tea, snow drifting softly outside- I can feel every Christmas I’ve ever lived humming together like the bees in summer.
A chorus of moments whispering:
Cherish this.
Hold it close.
This is the good stuff.
And truly…It has been a wonderful life.
So far.
We'd love to hear your Christmas memories or favorite Christmas morning recipes. Let us know in the comments.
Until next time-
Merry Christmas and a Sweet New Year,
Stacie (and Tom too)
Tom and Stacie, are co-owners of Fingerlakes Honey Company located in the bee-utiful Fingerlakes region of New York State. When they are not tending to all things bees, they enjoy spending time with their grown children, their dog, and lots of chickens on their homestead. They love learning more about the bees they foster and helping others to learn more about them as well.