No Title 910
Supplement to “Bays’ Bees”
Tips and Treats from
the American Honey Producers Association
For more recipes and info go to www.honey.com.
Honey cooking tips
- For best results, use recipes developed for using honey.
- When you substitute honey for granulated sugar in recipes:
— Substitute honey for up to one-half of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes.
— Reduce the amount of liquid in the recipe by one-fourth cup for each cup of honey used in baked goods.
— Add about one-half teaspoon baking soda for each cup of honey used in baked goods.
— Reduce oven temperature by 25 degrees to prevent over-browning of baked goods.
— For easy removal, spray measuring cup with vegetable cooking spray before adding honey.
- Honey adds a sweet, smooth, and distinctive taste to recipes. Honey also absorbs and retains moisture. These qualities retard drying out and staling of baked goods.
- A 12-ounce jar of honey equals a standard measuring cup.
- Because of its high fructose content, honey has a higher sweetening power than sugar.
Buying & storage tips
- Select mildly flavored honeys, such as clover, for use in cooking where delicate flavors are predominant.
- Use strongly flavored honeys in spreads or other recipes where a distinct honey flavor is desired.
- Store honey at room temperature.
- Honey should be stored in a dry place because honey absorbs moisture. Refrigeration will hasten granulation.
- Honey will granulate naturally, some within a week or two, some after several months. THIS DOES NOT MEAN IT IS SPOILED!
- To liquefy honey, remove the lid and place a container in a pan of warm water until clear.
GOLDEN MORNING MUFFINS
— Makes 12 muffins —
1/2 cup 2% milk
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1 cup chopped walnuts
1 cup dried, chopped apricots
1/2 teaspoon ground ginger
1 cup honey
1/2 teaspoon salt
Grease muffin tin or line with paper baking cups. In small bowl, mix flour, baking powder, baking soda, salt, and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.
Note: Honey should not be fed to infants under 1 year of age. Honey is a safe and wholesome food for children and adults.
SUMMER FRUIT SOUP
— Makes 4 servings —
1 Tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 cup honey
3 large peaches, peeled, pitted, and cut into 1/2-inch cubes
3 cups (16 oz.) pitted cherries or blueberries, thawed if frozen
2 cups plain nonfat yogurt
1 teaspoon vanilla extract
In large saucepan, combine honey, cornstarch, vanilla, and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.
To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.
Nutritional Information Per Serving
Calories: 303 Carbohydrates: 71 g Cholesterol: 3 mg Dietary Fiber: 4 g Fat Total: 1 g Protein: 8 g Sodium: 77 mg
To read the Kentucky Living August 2004 feature that goes along with this supplement, click here:Bays’ Bees