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Archive for October, 2006

Butterscotch Bars Recipe

Tuesday, October 31st, 2006

Honey Ricpe for Butterscotch Bars

Submitted by Lowell Eller,
Fenwick, Ontario Canada
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1 cup butter or margarine, softened,
one third cup honey,
one teaspoon vanilla,
mix until smooth,

1 1/2 cups of all flour,
1 1/2 cups rolled oats,
one half teaspoon salt,
I mix in these dry before adding to the above mixture.

Add 1 cup butterscotch chips. (1 cup walnuts or pecan nuts can be added or substituted for butterscotch chips). Pour into 9 X 13 inch pan and bake in oven at 325° for about 20 minutes or until starting to brown on top.

I do a lot of these in a wood stove oven so temperature and timing are variable. The modern oven takes the finesse out of baking and turns it into a science. Thank goodness for most recipients!

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Sourwood Honey

Monday, October 30th, 2006

Sourwood honey, Oxydendrum arboretum, is made from a beautiful tree. This same tree is used in landscaping for its wonderful fall red-orange colors. Sourwood honey has a spicy sweet taste, some anise aroma, which leaves a pleasant, lingering aftertaste. buy Gourmet Honey NowSourwood honey has a light color and is said to convert non-honey eaters into lovers of Sourwood honey.

The Sourwood tree is also known as the lilly-of-the-valley tree, growing to a height of 60 feet tall. Sourwood trees grow from Virginia to Florida blooming from late June to August. The bloom of the sourwood tree is a beautiful white bell-shaped flower that hangs in clusters 5-6 inches long.

There are several regions that boast of concentrations of sourwood large enough to produce a single source sourwood honey, they are: North Georgia, Western Carolina, Tennessee and Virginia. Many other areas may have sourwood honey for sale that has other honeys mixed with the sourwood.

Due to the short bloom season of sourwood trees, the production of sourwood honey is very challenging for the beekeeper. Bee keepers have to find a high concentration of sourwood trees, that enjoy large amounts of sunshine and adequate amounts of rainfall at the required time to produce adequate nectar for honey. The right temperature at the critical bloom time will influence the amount of nectar flow. Then the beekeeper must collect the fresh honey as soon as the sourwood finishes blooming in order to prevent other nectars from being brought in and mixed with the sourwood honey.

The hard work is worth the effort as sourwood makes the list of gourmet honeys. This culinary prize should be on your list. Due to real estate development, small farm sell offs and fires sourwood honey is rare and may soon only be available as a propagated crop.

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Honey Caramels

Sunday, October 29th, 2006

Honey Ricpe for Honey Caramels

Submitted my Sheri Kirsch,
Laurel, Montana
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Microwave Recipe

In a large 2 quart glass bowl, melt one half cup butter on high for 1 1/2 minutes or until all melted.
Add 2 3/4 cup mild honey and 1 cup sweet cream. Stir well. Microwave on high for seven minutes.
Stir and add one more cup of sweet cream. Continue for 5 1/2 to seven minutes microwaving. Watch for boil over towards the end.
On level 4 continue slow rolling boil for about seven minutes or until caramel forms a medium firm ball in cold water or 275°.
Remove and stir in 1 teaspoon vanilla and pour into a buttered 9 x 9 inch pan. Cool and cut.

One half cup butter,
two into force cup mild honey,
2 cups of sweet cream,
1 teaspoon vanilla

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Smoked Salmon Dreams

Saturday, October 28th, 2006

Honey Ricpe for Smoked Salmon Dreams

Submitted by Barbara V. Dalby,
Hertfordshire, England
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Dinner party starters.

4 ounces sliced smoked salmon,
one quarter pint, double cream whipped in,
1 teaspoon concentrated tomato puree,
4 oz. peeled prawns,
2 teaspoons clear honey,
2 teaspoons finely chopped onion,
1 teaspoon finely chopped fresh chives,
Pinch of ground paprika.
Lettuce, tomato, cucumber and lemon slices for serving with brown bread and butter.

Mix the honey, tomato purée, onion, chives and paprika into the cream. Stir in the prawns. Separate the slices of salmon and divide to give eight pieces approximately 2 inches square or bigger. Put a teaspoon of prawn mixture on one edge and roll up. Put a lettuce leaf or shredded lettuce onto plates. Place 2 salmon rolls on each. Decorate round edge with alternate slices of tomato and cucumber. If any prawn mixture remains divide between servings. Decorate top of salmon rolls with lemon slices served with thin sliced brown bread and butter.

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Serves 4

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Hawaiian Nut Bars Recipe

Friday, October 27th, 2006

Honey Ricpe for Hawaiian Nut Bars

Submitted by Carol Harper Hartwig,
Skookumchuck, British Columbia Canada
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2 cups flour,
½ teaspoon baking soda,
1 cup honey,
2/3 cup butter,
two eggs,
2/3 cup milk,
1 teaspoon vanilla,
2 cups rolled oats,
1 cup walnuts chopped(pecans can be used as an option),
1 cup unsweetened coconut.

Blend butter, honey, eggs, milk and vanilla. Beat two minutes. Add oats, nuts and coconut. Spread in and 9 by 13 inch pan. Bake for 25 to 30 minutes at 350°. Cover cake when partially cool with hot orange glaze.

Orange glaze:
Combine one half cup honey in three tablespoons orange juice. Boil for three minutes. Add 1 teaspoon orange rind, graded.

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By Guess and By Golly Lo-cal, Low Cholesterol Whipped “Cream”

Thursday, October 26th, 2006

Honey Ricpe for By guess and By Golly lo-cal, low cholesterol Whipped “Cream”

Submitted my Joann M. Olstron,
Reedsport, Oregon
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Purée in blender or food processor:
half cup low-fat cottage cheese
one tablespoon vanilla
two tablespoons mild honey
one to 3 teaspoons liquid to thin, so it will whip up:
For the liquid, I have used 7-Up or Sprite, milk, yogurt, buttermilk, orange or cranberry juice for a variety.

Serves two.

For potatoes and etc. (sour cream), omit vanilla and honey and add buttermilk or even some real sour cream, and maybe some herbs or spices. Thin either the sweet or plain version and use for a salad dressing or basis for a fruit/vegetable dip.

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Basting for Chicken Recipe

Wednesday, October 25th, 2006

Honey Ricpe for Basting for Chicken

Submitted by Mrs. Roy S. Weaver Jr.
Navasota, Texas
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one quarter cup soy sauce,
one quarter cup fresh lemon juice,
one quarter cup butter, not margarine,
one quarter cup honey.

Combine in small saucepan and heat, But do not boil. Baste several times during cooking. Use for basting roasting chicken, baked chicken parts or barbecue.

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Fawsnocht Kucha (Honey Doughnuts) Recipe

Tuesday, October 24th, 2006

Honey Ricpe for Fawsnocht Kucha (Honey Doughnuts)

Submitted by Evelyn Becker,
Northampton, Pennsylvania
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Six tablespoons honey
1 ½ quarts Milk
4 quarts flour
2 yeast cakes
1 cup butter
four eggs

Scald milk, when lukewarm mix 2 quarts of flour in making a smooth batter. Add yeast dissolved in a little cold water. Beat together well. Stand overnight. Make a cream of butter, eggs, honey and a little flour and Crisco (one fourth cup) and add to the original mixture.

Knead or beat well and add balance on the flour. If sticky add a little more flour. Let rise, roll and cut in form of donuts. Let rise a little again and then deep fry in cooking oil till a little brown on both sides.

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Honey Banana Nut Bread Recipe

Monday, October 23rd, 2006

Honey Ricpe for Honey Banana Nut Bread

Submitted by Edna Moore,
Mankato, Kansas
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One third cup honey,
one third cup soft shortening,
two eggs,
1 cup mashed bananas,
2 cups flour,
half teaspoon salt,
1 teaspoon baking powder,
1/2 Teaspoon baking soda,
half cup chopped pecans.

Mix honey shortening and eggs throughly, and the bananas. Blend in dry ingredients, add nuts. Pour into well greased bread pan. Let stand 20 minutes before baking. Bake at 350° for 50 minutes. Toothpick stuck in comes out clean.

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Honey Whole Wheat Bread Recipe

Thursday, October 19th, 2006

Honey Ricpe for Honey Whole Wheat Bread

Submitted by Audrey D. Yordy,
Lebanon, Oregon
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6 cups scalded milk.
3/4 cup shortening
3/4 cup honey
1/2 cups cooked potatoes or oatmeal
eight eggs
two tablespoons of salt
¼ cup dry east (two tablespoons saf-instant)
1 cup warm water 108°- 112°
1 teaspoon honey
22-24 cups whole wheat flour

Pan size 7 3/8 X 3 5/8 x 2 ¼
This size pan helps the heavier whole-wheat dough rise and bake better. Makes 10 loaves. For smaller batches to accommodate your containers, lessen all ingredients equally.

Scald milk. With some milk in a blender, add potatoes or oatmeal. Without a blender use mashed potatoes. With more of the milk, blend in shortening, honey, eggs and salt.

This method will shorten your mixing time by cooling the milk to a temperature that will not kill the yeast, yet at the same time giving the yeast at warm temperature to grow quickly. Must be 112° or less.

Mix yeast with the one cup of warm water and 1 teaspoon honey in blender. Let yeast grow about 15 minutes. Add the yeast mixture to all the other liquids in the container. All liquids should equal 3 quarts. If not three quarts add enough warm water to make 3 quarts.

Add about 4 cups of flour at a time. When the bulk of the flour has been added, about 20 cups, watch consistency of dough carefully. Be careful not to add too much flour, making the dough too dry and heavy. The dough should not be wet looking, but sticky. Then, do not add more flour.

Bread dough can be mixed and kneaded in dough bucket or electric mixer. If no mechanics are available use the age-old method of hand kneading. Choose a kneading surface that is about the level of your wrists when your arms are hanging at your sides. Knead dough 10 minutes with any method.

Whole wheat flour takes a little time to soak up the moisture in the dough. This is why the dough can be left a little sticky at the last flour addition. Texture will improve in the rising. Let rise till double in bulk, about an hour. Punch down and let rise again. There’s really no need to find a warm place to let the dough rise if the ingredients were warm and you have a good active yeast. Not less than 70° though.

After the second rising the dough is ready to shape into loaves. Divide the whole lump in half, and each half into five equal parts. Flatten each part with your hands into a rectangle. Then roll up from the narrow end and pinch seam and ends. Turn the ends under and place the seam side down in the pan. Press the dough in the pan with your hand for a flat even surface.

Place pans with loaves on oven rack where you will be baking them. Turn oven on just to warm setting. Leave oven door open partially so in the oven will not get too warm. Rising in pans takes about 20 minutes or until the dough has doubled in size. When the dough has risen enough, shut the oven door and turn the oven to bake at 350°, for 40 minutes.

Remove the loaves from the oven, and when cool remove bread from pans. Store extra loaves in plastic bags in the freezer. A serrated edge knife works well to cut the bread. Enjoy your homemade whole wheat bread. For a soft crust, brush loaf with butter immediately after it comes out of the oven. For a crustier bread, bake five to 10 minutes longer.

For successful bread, remember:
1. Porous yeast bread is caused by over rising or baking at too low a temperature.
2. A crust that is dark and blisters is caused by under rising.
3. A yeast dough that does not rise is caused by over kneading, by old yeast, or softening the yeast in water that is too hot, thus killing the yeast.
4. Streaked bread is caused by under kneading, and by not kneading evenly.
5. Uneven baking is caused by using old dark pans, by putting too much dough in the pan, by crowding the oven shelf or by baking at too high a temperature.

We would love to have you share your favorite honey recipes and honey stories. Click the Comments button below and submit your recipe. Share this website with a friend!

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BestofNJ.com (blog)

“Girls' Night Out” Returns to Downtown Somerville for Second Year
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For dessert, gourmet cupcakes and honey tastings are two of the many treats that will be available. Advance tickets for the event cost $20 and are available for purchase at participating businesses, such as The Hungry Hound, Gems and Stems, Tatyana's ...




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Where to Eat Good-for-You Gourmet Food Around Chicago
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Grab-and-go health food continues to be all the rage in the Windy City—but now the gourmet game is catching up, with a series of openings and sophisticated pop-ups that show that Chicagoans want to have their quinoa and their cocktails, too. DOCTOR'S ...




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Farmers market nears opening day
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Java's Amanjiwo resort combines well-being trends with tradition
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Become a gourmet chef while sitting around the fire
Philly.com
The guide section has articles such as "A Guide to Arizona Hot Springs" and "Leaf Peeping & Pond Hopping: Autumn Kayaking in the Adirondacks," and the recipes section offers dishes such as Dutch oven campfire lasagna, date and desert honey breakfast ...




9Honey

Six reasons mums are returning to shopping center dining
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If you've ever tried to squeeze a pram and wriggling toddler into a tiny coffee shop - you'll know eating out with children can be a trying experience. Many mums are starting to gather in the classic shopping centre food precincts instead, with their ...




The Exponent Telegram (press release) (registration)

Ramp and Rhubarb Gourmet Dinner to raise funds for Riverfront Farmers' Market
The Exponent Telegram (press release) (registration)
Officials with the Riverfront Farmers' Market will host their first Ramp and Rhubarb Gourmet Dinner to help raise money for this summer's farmer's market in Weston. Geoff Kraus is the market master, as well as an award-winning chef. He said the menu ...




The Korea Herald

[Herald Interview] Chefs ferment chemistry between Korean, Western cuisines
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Unlike in the past, when fine dining largely centered on French cuisine, the new connoisseurs progressively look for dishes that are cooked with seasonal ingredients and local recipes, he highlighted. As gourmet dining has become more about “unique ...

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