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Honey Tart Pecan Cookies

Friday, July 11th, 2008 5:21pm

Honey Tart Pecan Cookies are wonderful treats that have healthy blackberry honey instead of sugar in the recipe.
Cookie Dough
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    • ¼ Cup finely crushed Pecans
    • 1 ½ Cup Flour
    • ½ Teaspoon Salt
    • ½ Cup Brown Sugar
    • 1 Teaspoon Vanilla Extract, could substitute almond extract
    • ½ Cup Butter

Spray muffin ( honey tart )pans (4) with “Pam” or grease then sprinkle the finely crushed pecans over all the greased pans.
Mix dry ingredients and then knead in wet ingredients for two minutes.
Line the honey tart muffin pans with dough to form a shell.

Tart Filling

    • ¾ Cup Chopped Pecans
    • ¾ Cup Blackberry Honey• 2 Eggs
    • ½ teaspoon Salt
    • ½ Cup Brown Sugar
    • 2 Tablespoons Melted Butter
    • 5 dozen pecan halves

Beat the eggs then add the balance of the filling ingredients. Place one tablespoon of filling in each tart shell. Top off with one pecan half on each honey tart. (You may eat any of the pecan halves left over.

Preheat oven to 375°F and bake for 15-20 minutes.

Blackberry honey has a robust taste that is not lost in the cooking process. I highly recommend only blackberry honey for this recipe!

Honey Tart Pecan Cookies,blackberry honey

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Honey Cherry Pie

Wednesday, July 02nd, 2008 6:22am

Honey Cherry Pie is completely sugarless!

By Cleo Hill, Churchill, Montana
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Honey Cherry Pie filling Ingredients:

    1 pint sour red cherries
    ¾ cup Star Thistle Honey I don’t substitute
    4 teaspoons cornstarch
    ¼ teaspoon salt
    1 Tablespoon butter
    ¼ teaspoon almond extract

Making a cherry pie without the “can of pie filling” seems to be a lost art. I tell my girls that making a honey cherry pie is simple, quick and the results are “no comparison!” I can cherries so I use a pint of of my canned sour cherries, drain the juice from the cherries and save the juice. In a saucepan, combine cherry juice, cornstarch, star thistle honey, (I can’t say enough about this wonderful star thistle honey, it is my favorite to eat and I bake with it when I want delicate taste that does not overcome my recipe!) and salt. Stir over medium heat until liquid is clear. Now add almond extract and butter, stir and then add the cherries. Pour the complete honey cherry pie filling into your favorite unbaked 9″ pie shell. Place your top crust and affix, remember to pierce the top crust for vents with fork or your custom designs. Place the pie in a preheated oven of 400 degrees F. and bake until crust is golden/brown.

honey cherry pie, star thistle honey

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Honey Recipe Collections

Saturday, June 21st, 2008 3:51pm

Honey Recipe Collection

By Cynthia Herbison
Hastings, New Zealand
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Honey Recipe Collections were started by my Dad listening to a radio show called Aunt Daisy. Father passed away in 1947, I have kept them ever since then.

We use lots of honey and our family.

    • One tablespoon honey mixed in one pint of milk and frozen for ice block treats
    • A large tablespoon of honey for each pot of soup.
    • Droplets of honey, on the babies pacifier.
    • Honey applied directly to burns, sores and bites,
    • Plant cuttings for rooting dipped in honey to prevent rot.
    • Honey for bee stings
    • Honey for sweetener in herbal tea, black tea and green tea.
    • Lemon and honey drinks, hot for colds or just a hot drink before going to bed; cold for refreshing summer drink.
    • Equal quantities of honey and vinegar for that persistent cough, especially at night also to help one sleep on those restless nights.
    • Honey, butter and toast for breakfast.
    • I get most proved especially apple slices in a solution of honey and water before drying in the dehydrator.

honey recipe, honey

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Gourmet Honey Defined

Monday, June 16th, 2008 1:31pm

gourmet honeyGourmet Honey Defined is not a new age metaphor or a greener definition of a selection of honey that has had its’ name generated in a marketing think tank, but rather a condition of natural selection that has been almost forgotten since the buy Gourmet Honey Nowcommercialization of the honey industry.

Gourmet honey has graced the tables of local apiaries since the beginning of civilization. Honey from a specific area or local usually was collected by the beekeeping families of many generations. The beekeeper found out which flowers of the area made the best honey and then sold that honey at a premium. Seldom was a surplus for export ever collected.

Commercial beekeeping today centers around pollination, honey is the by-product. Blended flavors of honey from the areas and flowers that the beekeeper visits in the honey flow make up a blend of “table honey”, “cooking honey” and “wildflower honey” all of which are non-descript, sweet honeys. The beekeeper may start in Florida, move to California then to the Midwest and north as far as North Dakota and Montana then back to Florida for the winter. This is a similar practice that Egyptian beekeepers participated in every year. The barges were loaded with beehives and floated down the Nile to a new location as each flower source produced nectar.

Today there are fewer permanent apiaries as there are fewer single family farms. Home use and hobbyist beekeepers are no longer vogue. Those smaller apiaries have the distinct flare of carrying on the tradition of producing gourmet honey from single flower sources. A few commercial beekeepers have honey flows from yellow star thistle, tupelo, blackberry and palmetto to name a few that are harvested separate.

The next step in defining gourmet honey is that during harvesting, storing and processing the honey temperature does not raise above 120 degrees F to insure natural color, flavor, essence and original nutrition.

The Gourmet Station has defined gourmet honey perfectly in saying that like wine, honey has “nose”, different hues of colors from crystal clear as water to an opaque dark brown. The flavors range from tupelo honey that taste like a floral arrangement smells to star thistle honey that dances on the buds to heavenly music, daintily leaving only footprints of floral nuances as it skips from the palate. No this no ordinary honey found on the syrup aisle of the grocery store, this is gourmet honey defined! The Gourmet Station has long been touted as an authority of gourmet foods. Gourmet Station specializes in Fine Dining Delivered. Truffle Gift Birthday Dinner, Anniversary Dinner, Thank You Dinner, Thinking Of You Dinner, or Congratulations Dinner all delivered to your door. If you are seeking exquisite food gifts, check out the Gourmet Station!

Gourmet honey can still be found even in the face of bee decline. The shortage of bees is a global threat to our supply of food. 30% to 40% of all our food is pollinated by bees. Support of your gourmet honey beekeeper, by buying gourmet honey, is a direct benefit to your next meal. The food you eat next year will have its’ seeds pollinated this summer!

gourmet honey defined

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Honey is very important in your neighborhood!

Saturday, April 05th, 2008 9:17am

Honey has a chronological progression that starts from early February to mid-March with the biggest national honey event of the year found in California. You might say, why is honey in California important to my neighborhood? The answer is simple. buy Gourmet Honey NowThe commercial beekeeper, coming to California, in the commercial production of honey is directly related to the hobbyist beekeeper in your community and the commercial beekeeper in your community, because the domesticated beehive or the feral bee colony in your neighborhood is responsible for one third of everything we eat. The commercial beekeeper and the honey that he produces is the proving ground for all research, experiments and usually first alerts for disease or Colony Collapse Disorder (CCD). These commercial beekeepers are the proving grounds directly helping the remaining national beekeepers to stay in business and to maintain healthy hives. The biggest honey event of the year in the nation, is the California almond pollination season with the arrival of 25 BILLION honeybees. California has this many more honeybees already within the state.

Over one million honeybee hives are used to pollinate the US almond crop that can exceed $1.9 billion this year. Half of these honeybee hives will have to be imported from states as far away as Florida. Finding enough honey hives to pollinate the almond crop becomes more difficult each year. Each year the almond growers plant more almond crops, and the beekeepers have to deal with a barrage of bee diseases such as mites, beetles, foul brood, wax moths and CCD, but the absolute worst is bee rustling. An establish beehive is worth $185 to $225 and the pollination fee is averaging $140 to $150. The bee hive robberies have become epidemic nationwide. Help the beekeeper, if you see strange activity around bee hives at night call 911. Honey production requires that the beehive be stimulated early in the year to increase the number of bees in the hive. For commercial beekeepers this “buildup” of bees for honey gathering is accomplished with the almond pollination season. The honey gathered for this early build up is completely consumed by the newly hatched bees in the hive. Bees need pollen as well as honey to feed the newborn honeybees. The benefit of the honeybees for this pollination event starts with honey bees gathering pollen from an almond flower and depositing the pollen on the next flower to fertilize the seed (almond nut), which in turn gives the tree a signal to build the fruit around the new almond nut.

Next, bee hives are moved to Oregon, Washington, Texas, Kansas and other midwestern states, on up to the Dakotas, Montana, Utah and finally back to Florida or Texas fto pollinate “winter crops”, produce honey and a stay for a warm winter. This pollination migration for other nuts, vegetable and fruit crops such as cabbage, spinach, squash, apples, cherries, apricots, avocados, strawberries, blackberries raspberries, melons, sunflowers, grasses and other crops that produce seeds for next year’s harvest is repeated every year to produce American honey and the bounty of food we require.. After the bees have increased their population in the early spring to adequate numbers to harvest surplus honey, they begin to store more honey than they consume.

Surplus honey is the honey bees will not need to consume to survive the winter. The surplus honey is harvested by the beekeeper. This Honey crop accounts for only 60% of the beekeeper’s annual income. However this is where you come in. By supporting your local beekeeper, you are ensuring that the food that you will need next year will be available. Researchers have found that honey is far more healthier than sugar. Use honey in your cooking recipes, add honey to your dining table and look for healthy honey remedies. You can see that honey is a source of survival in your neighborhood. Support your beekeepers, eat more honey!
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Benefits of Honey

Thursday, March 27th, 2008 10:23am

Benefits of Honey have far reaching affects on all of civilization beyond remedies and medicinal use. The honey bee is preparing the beehive with winter stores to survive the cold months that are coming.buy Gourmet Honey Now The first benefits of honey seldom considered are: the gathered honey benefits the bees the most, without this winter food the beehive would die.
The most thought of benefits of honey are the pleasant dining experiences and tea sweetening of honey. The commercial benefits of honey are found in the baking industry. Honey is the sweetener of choice for breads, cakes and pastries. The obvious benefits of honey are the sources of income for the beekeepers all over the world that keep the real benefits of honey enjoyed year to year.

The real benefits of honey come as a byproduct of honey gathering. Alfalfa hay and grass has to be pollinated to grow a crop. Without alfalfa, beef and dairy cow products would be in short supply. Pollination is the greatest of all benefits of honey! One third of the world’s grasses, fruits, nuts, beans and vegetables must be pollinated every year to assure that man can eat the products grown AFTER pollination. Our foods are benefits of honey.

Honey bee disaster has come and gone for years. There has been mites, viruses, intestinal diseases and the hybrid of Africanized bees to diminish our honey production and limit the benefits of honey. Most of the causes were identified and hybrid bees would attack the genetically weak links or weather would improve for the honey bee disaster to wane, but not so this time!

Colony collapse disorder (CCD) has struck worldwide. The beekeeper can lose from 30% to 90% of his beehives in 12 months. It has been theorized that the intense use of cell phones confuse the bee’s built in navigation system causing the worst honey bee disaster in recorded history. Even though Haagen-Dazs has donated a half million dollars for research and Penn State University is working full time to crack the code of mega honey bee loss we are about to face the 3rd year in a row of expediential loss of beehives and their sharing the benefits of honey with mankind.

Gourmet honeys are benefits of honey. Digestion problems, burns, and remedies flourish as benefits of honey and will be addressed in later articles but for today we wanted to alert you to support the ongoing research for healthy bees that can only result in more benefits of honey.

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Honey Shortage Worldwide

Wednesday, March 05th, 2008 4:15pm

Honey shortage worldwide is caused by numerous influences. Bad weather, bad nectar flow due to bad weather, poor colony buildup prior to honey flow, hive decline and NOT AS MANY BEES as we used to have all add up to honey shortage and higher honey prices.buy Gourmet Honey Now

How will the honey shortage affect the average consumer that says, “Oh it doesn’t affect me, I don’t eat honey”? Ice cream is sweetened with honey. The biggest consumer of honey is bakeries. These industries receive the fuel cost increase and now the sweetener cost increase. The honey shortage is only the FIRST indicator that we have a HUGE problem. It is true that many people do not consume the preferable healthy honey for sweetening. However poor weather and hive decline directly affect our food sources globally! Many fruits and vegetables are dependent on honey bees to pollinate the plants before a fruit or vegetable can begin to develop. Without honey bees pollinating the flora our food sources would shrink to 1/2 in two years worldwide. We must discover the cause of hive decline before disaster falls.

Honey shortages will continue to drive the cost of honey up. China and Brazil, the two largest exporters of honey to the US declare that poor weather and hive decline has caused poor crops of honey again. To prevent the global honey shortage from getting out of hand we need a bumper crop of honey in 2008. Honey shortage can be overcome if there are regional bumper honey crops. However our honey reserves have been tapped and now need to be replenished. Gourmet Honey, Raw Honey and monofloral honey that sell for premium prices because of the extensive labor to produce will see prices go even higher as less honey is produced.

To compound the honey shortage, China honey was found to have traces of antibiotics in the honey and this has caused the Chinese honey to be banned for sale in Britain and the US. Most supermarket honey is a blend of 75% foreign honey with the remainder gathered domestically. Fewer beekeepers are in the honey business as the result of hard work and low pay for long hours. Support your local beekeeper, buy specialty gourmet honey and raw honey to show your support for such a vital link in your future food source!
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Tupelo Honey, Will the Real Tupelo Honey Please Stand Up

Tuesday, April 03rd, 2007 11:57am

tupelo honey Tupelo honey was the first real “McCoy”; There is a Tupelo Mississippi, a Tupelo Honey in Ulee’s Gold hit movie, a Tupelo Honey lyrics by Van Morrison, a restaurant called Tupelo Honey at Sea Cliff New York,buy Gourmet Honey Now a tupelo honey café in North Carolina and another in London and a television Tupelo Honey Productions, but the original Tupelo Honey is a wonderful honey made by honeybees in the Panhandle of Florida in and around “Wewa” (Wewahitchka).

Tupelo honey is produced in the sloughs and shallow waters in and around the Chipola and Apalachicola rivers of Northwest Florida. The honey hives are placed on raised platforms to keep the bees from being flooded while they harvest an early April tupelo honey nectar flow. This is a difficult and expensive prerequisite in harvesting honey over the water. Van Morrison Tupelo Honey lyrics leave out this laborious and dangerous task of farming bees. Ulee’s Gold movie sheds more light on the real tupelo honey than any of the other imposters.

There is another Black tupelo honey gum tree that blooms before the White Tupelo. White tupelo gum tree produces the Ulee’s Gold Tupelo Honey highlighted in the movie. Gourmet tupelo honey must be harvested at the exact precise time to prevent mixing of other honeys. Tupelo honey boxes cannot be put on the beehive until the white tupelo gum tree begins to bloom. This is accomplished by taking all honey boxes off the beehive that have been filled with “other honey” that comes into the beehive before tupelo honey. This exercise is time consuming, costly and the precise action that keeps the tupelo honey pure. Another exact timing move by the beekeeper is made when the tupelo honey flow is over. When the tupelo flower blooms start falling to the water, the freshly filled honey boxes must be removed to keep successive “other honey” from being mixed with the pure tupelo honey. Now sing, Van Morrison Tupelo Honey.

The imposters, Tupelo Honey Van Morrison, Ulee’s Gold Tupelo Honey, Tupelo Mississippi and the endless entities capitalizing on Tupelo Honey pale in comparison to the genuine taste of tupelo honey made by honeybees in Wewa Florida!

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Tupelo Honey New Crop

Thursday, March 29th, 2007 5:14pm

Tupelo honey blooms start in North Florida about the second week in April. The largest populations of White gourmet tupelo honey gum trees in the world are concentrated along the Chipola River and the Apalachicola River where the swamps meet the dirt roads.buy Gourmet Honey Now

These verdant tupelo gum tree canopies turn white with small white ball blooms to attract honey bees to one of the most sought after nectar flows in America. When the tupelo honey flower blooms begin to fall into the water below the beekeeper races to strip the honey supers (boxes of honey) from the hive before the bees mix another honey with the tupelo honey.

Raising bees on small piers above the river water increases the degree of difficulty over regular land honey harvest by a degree of 10. Special housing is needed to place the newly filled honey supers while waiting to be extracted. The hive beetle and wax moth can ruin the tupelo honey if not protected.

The assiduous colony of 60,000 plus bees per hive will fly over two million air miles to the tupelo honey blossoms to gather tupelo nectar that will be evaporated to just one pound of gourmet tupelo honey.

This exclusive gourmet tupelo honey is worth every harvesting difficulty as the tupelo honey experience is a culinary destination experienced by few. Tupelo honey is said to taste like the aroma of a flower bouquet. Difficult to imagine, but very easy to taste!

Tupelo honey production shrinks each year, throw in bad weather conditions and there is a tupelo honey shortage. Buy your gourmet tupelo honey early.

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Raspberry Honey Gourmet Choice

Monday, March 26th, 2007 12:47pm

Raspberry honey and Whatcom County are one word. When it comes to commercial quantities of gourmet raspberry honey, the golden nectar can be found all over the world but the capital remains Whatcom County, Washington.buy Gourmet Honey NowEven Skagit County to the south that has loads of raspberries does not have the conditions to equal the raspberry honey output of its northern neighbor.

Gourmet raspberry honey has its Pacific Northwest beginnings in the first and second week of May. Raspberries bloom the first of May with the bees descending upon the white spring raspberry flowers. The raspberry honey nectar is a large nectar flow that is brought in by the bees in a very short period of time. Like all nectar, raspberry honey nectar is first evaporated to get the water content below 19%. The bees aerate the nectar after it is in the comb to reduce the water content. After the nectar is properly evaporated, it is then moved to fill every cell and then capped. Only after the wax cap is put on each of the evaporated cell in the honey comb, can the nectar be called raspberry honey.

Every honey source determines the characteristics of the liquid honey. Raspberry honey has the unique characteristic of crystallizing (turning to a solid crystalline, sometimes called sugaring) in a short period of time after the honey comb has been capped. The beekeeper who sells jarred honey avoids raspberry honey because the visual appeal of liquid verses solid honey outsells solid every time. THIS DOES NOT MEAN that raspberry honey should not be included in your lists of gourmet honey! Raspberry has a milder taste than blackberry honey and is used in creamed honey because it is lighter in color.

Even if your raspberry honey turns solid on you, just place the glass jar of honey in a warm pan of water until the honey re-liquefies. If the heating of the water is kept below 125° the beneficial live enzymes will not be harmed in this raw honey.

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