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Archive for February, 2007

Cooking with Honey

Tuesday, February 27th, 2007

Cooking with honey is as simple as addition. Pastries cookies in our cakes made with gourmet honey have improved keeping qualities as the honey tends to keep the pastry from drying out. This is very important if you’re going to be baking in advance of a holiday.buy Gourmet Honey Now

Use 1 teaspoon baking soda for every cup of honey used when baking. This helps to neutralize honey’s natural acidity.

To measure honey, moisten the cup or spoon with olive oil before measuring the honey.

It is best to lower the bakery temperature of the oven about 25° to prevent honey baked goods from over browning.

Honey is made of simple sugars that are easy to digest. Because they are in this form they can be absorbed directly into the body. Four fifths of honey, by weight, is in the form of simple sugar. The remaining 1/5 is water, small amounts of protein, vitamins and minerals.

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

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Jelly and Jam Recipe using Honey instead of Sugar

Sunday, February 25th, 2007

Honey can be used in the making of jelly and jams by using half honey and have sugar in the usual proportions. If you are making gourmet jelly and jam then DO NOT USE any ole honey. Use a premium gourmet honey. Start as usual by boiling the fruit, but with a little less water than when using all sugar.buy Gourmet Honey Now Be sure to cook all the skins in cores until every bit of the jelly substance has been extracted. Now strain as usual. bring strained juice to a boil and boil for 10 minutes. Add the sugar and bring to a boiling point again. Then add the honey and cook until the jelly will set when tested.

Jams using Honey instead of Sugar

Crush the fruit slightly, allow three fourths cup of honey to a cup full of fruit. Add half the honey to the fruit. Stir well and allowed to stand for an hour. Then heat slowly stirring constantly. Boil for 10 minutes or until the fruit is soft. Then add the remainder on the honey, stir well, and cook until the jam was set when tested. Boil rapidly after adding the remainder of the honey.

If the fruit mix looks dry, use your discretion regarding adding a little water, consider the condition of the fruit and remember honey itself is 20% water.

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

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Honey History

Sunday, February 04th, 2007

Bees found in prehistoric amber show that honeybees have changed very little in a million 1/2 years. Although they have developed a stinger to defend themselves, they looked exactly then as they do now.buy Gourmet Honey Now

Honey is one of the oldest known foods to man. As a natural food honey is the only food that is made by an insect that is consumed my man. With all of man’s scientific engineering and advanced technology he has failed to be able to duplicate the honey that is made by a honeybee. As early as 7000 B.C. honeybees were included in the drawings of the Egyptian pharaoh tombs, containers of honey and bread were buried there. Complete animal and human mummies have been found in vessels completely filled with honey.

Honeybees arrived in America with the pilgrims in 1620. The Indians called the honeybees the “white man’s flies”. His cultivation of the lands increased, pollination of crops were needed to produce products in abundance. The honeybee today is responsible for billions of dollars of crops that are taken for granted from apple’s to cabbage. Without the honeybee to pollinate our crops, there would be a severe famine within 12 months.

Recently, the introduction of the Africanized honeybee has brought a new fear of the BEES in general. The Africanized honeybee looks no different than the Italian honeybee that has been used in America for hundreds of years. The Africanized bee is a hybrid between the bee from Africa and the Italian honeybee. Research on this hybrid was being done in South America, and an inspector accidentally took out a queen excluder that allowed a fertile hybrid to escape into the wild. The Africanized honeybee has migrated from South America to as far north as Kansas. All bees can only sting one time. In the process of stinging a pheromone is released, alerting the rest of the beehive of danger. The colony of bees stings in masses. Africanized bees are very aggressive. The Italian being is fairly docile. You cannot tell the difference between them with the naked eye. South Americans still harvest honey from Africanized bees.

Honey is the natural and unrefined, perfect sweet, rich in enzymes, minerals, vitamins and proteins. Honey has been used in natural remedies since the beginning of time. Most of the honey on the store shelf has been pasteurized to kill the essential enzymes that aid in digestion. Commercially sold honey has usually been blended with all many different varieties of honey that has been collected by the beekeeper.

Honey collected from one source of flower nectar, is called monofloral honey. Gourmet Honeys usually come from one flower source. These special honeys are sought after by people from all over the world because of the special care, given the honey by the beekeeper. The honey is collected before it is mixed with other flower source honeys and then bottled as pure as possible.

Gourmet honeys are usually not gathered in amounts large enough that they can be made commercially available and shipped to supermarket chains. Look for a beekeeper that advertises a gourmet honey gathered from his area. Compare this gourmet honey with the other gourmet honeys that claim to be the same from that general area. You will soon recognize the beekeepers that offer quality premium gourmet honeys.

Honey is still the only natural sweetener that is the safest to consume with the highest nutritional value.

Honey is the only food that includes all the basic nutrients to sustain life, including water.

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