I
Cooking With Honey
Honey is a natural, unrefined
food that is safe and wholesome.
Honey may be purchased in a vari
ety of forms such as liquid, combs,
chunk, cut comb, and creamed.
The flavor and color of honey
depends upon the bee’s nectar
source. The color varies from
while to dark amber. The darker
the color, the fuller the flavor.
Store liquid honey in a cool, dry
place, but do not refrigerate for this
hastens granulation. If honey has
solidified, place the container in a
pan of hot water until all crystals
are melted.
Honey contains vitamins and
minerals including thiamine,
riboflavin, iron, potassium, and
calcium.
In recipes that call for sugar, you
may substitute honey by using
% cup for 1 cup of sugar. Lower
the baking temperature by 25
degrees.
The Pennyslvania Beekeepers
Association suggests that when
honey is substituted for sugar in
baked goods, add A to ’/< teaspoon
baking powder for each cup of
honey used.
HONEY FRENCH DRESSING
1 teaspoon salt
'/< teaspoon pepper
1 teaspoon dry mustard
'A cup cider vinegar
2 tablespoons honey
1 cup salad oil
In a small bowl, mix salt, pep
per, and mustard; stir in vinegar
and honey. Slowly add oil while
beating with rotary beater or
electric mixer. Makes about
l'/j cups dressing.
HONEY COOKIES
I quart honey
1 pound brown sugar
A pound butter
Vt pint hot water
Heat until lukewarm. Cool and
add:
1 cup com oil
2 tablespoons baking soda
2 eggs, beaten
Mix together well. Add 5
pounds flour. Mix well. Allow to
set several hours in warm place.
Roll out and cut in desired shapes.
Bake at 300 degrees for 12 minutes
or until done. Makes 9 pounds
cookies. May be iced with butter
frosting.
Anonymous
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
20- Rhubarb
27- Foods, Beverages That Heal
4- Your Favorite Restaurant Recipe
11- Your Mother’s Favorite Recipe
May
Home On The Range
HOT HONEY CIDER
1 medium orange, sliced
2 quarts apple cider
'A cup. honey
I teaspoon whole allspice
16 whole cloves
10 cinnamon sticks
Cut 2 orange slices into quarters
and set aside. Combine remaining
orange slices, cider, honey, all
spice, cloves, and 2 cinnamon
sticks in 3-quart saucepan; bring to
a boil. Reduce heat and simmer 15
minutes. Stir well; pour into serv
ing mugs; garnish each with a
quarter of an orange slice and a
cinnamon stick. Serves 8.
LISA REBUCK
1989 PA Honey Queen
HONEY BAKED APPLE
1 small apple
1 teaspoon honey
Dash cinnamon
Core apple to 'A -inch from bot
tom and strip 1-inch of skin around
center. Spoon honey into cavity
and sprinkle with cinnamon. Place
in small baking dish and bake at
400 degrees until apple is soft for
25 to 30 minutes.
Lisa Rebuck
1989 Pa. Honey Queen
HONEY BUTTER SAUCE
'A cup lemon juice
'A cup honey
A cup melted butter
Beat honey and lemon juice
together. Add melted butter. Mix
well and enjoy.
Lisa Rebuck
1989 PA Honey Queen
CHOCOLATE CHIP
COOKIES
'A cup butter
'A cup honey, add slowly
1 egg
'A teaspoon vanilla
1 cup flour
I teaspoon baking powder
'A teaspoon salt
1 cup chocolate chips
'/acup chopped walnuts,
optional
Cream butter and honey until
light and fluffy. Add egg and beat
well. Add vanilla. Sift flour, bak
ing powder, and salt. Add the flour
mixture to the creamed butter
honey mixture. Fold in chocolate
chips and walnuts.
Chill. Drop from teaspoon on
greased cookie sheet. Bake at 3SO
degrees for 12 minutes. Makes 4'/a
dozen.
Catharine Wampler
Manheim
LISA’S SOUTHERN PECAN
PIE
1 cup honey
V* cup brown sugar
'A cup melted butter
1 heaping cup pecans
3 eggs
1 teaspoon vanilla
Pinch of salt
Mix together ingredients. Pour
into unbaked 9-inch pie shell.
Bake at 350 degrees for 45 to 50
minutes. Top with whipped cream
or ice cream.
Lisa Rebuck
1989 PA Honey Queen
HONEY COOKIES
VA cups honey
VA cups brown sugar
Salt
1 tablespoon baking soda dissol
ved in 2 tablespoons vinegar
3 eggs, beaten
1 teaspoon baking powder
2 pounds flour
Drop with spoon on greased
cookie sheet. Bake at 350 degrees
for 12 to 15 minutes until lightly
browned.
HONEY BAKED BEANS
2 cups dried beans
6 to 8 slices bacon
1 teaspoon ginger
1 tablespoon onion, chopped
14 cup honey
1 teaspoon salt
1 teaspoon dry mustard
Soak washed beans in 4 cups
warm water for 3 hours. Cook on
low heat in tightly-covered sauce
pan for l'/< hours. Do not allow to
boil. Drain beans, save water.
Place bacon in bottom of bean pot
and add beans. Cover with mixture
made of the bean water, honey,
onion, ginger, salt and mustard.
Add boiling water, if needed. Place
small pieces of bacon on top, cover
pot and bake in slow oven about 6
hours. Uncover bean pot during
last hour of baking. If the beans
become too dry, add a little water.
Am. Beekeeping Federation
HONEYED SQUASH
3 medium acom squash
A cup butter
'A teaspoon cinnamon
'/> teaspoon salt
A teaspoon ginger
‘/i cup honey
Cut squash in half and clean.
Place open side down in A -inch of
hot water, bake 'A hour. Pour off
water turn right side up and put
butter, honey, seasoning mixture
in each. Return to oven and bake
'A hour.
HONEY COLE SLAW
1 cup sour cream
'A cup vinegar
'A cup honey
Salt
4 cups cabbage, shredded
Mix together sour cream, vine
gar, honey, and salt. Pour over
cabbage.
-7 - >P«*
and are healthier,” said Catharine Wampler.
HONEY CEREAL COOKIES
2 cups sifted flour
14 teapoon baking powder
1 teaspoon baking soda
1 teaspoon hot water
1 cup butter or shortening
14 cup brown sugar
V* cup granulated sugar
'A cup honey
1 egg, unbeaten
2 cups rolled oats
1 cup shredded coconut
2 cups rice cereal
Combine flour and baking pow
der. Dissolve baking soda in water.
Cream shortening, sugars, and
honey gradually, and cream
together until light and fluffy. Add
egg and beat well. Add part of
flour, then add dissolved baking
soda and blend. Add remaining
flour, a small amount at a time,
mixing well after each addition.
Add rolled oats, coconut, and rice
cereal; mix thoroughly. Drop from
teaspoon onto ungreased baking
sheet. Bake in 375 degree oven for
12 minutes or until done. Cookies
will become crisp when cold.
Makes 8 dozen.
Betty Biehl
Mertztown
Honey needs no preservatives. It keeps best in a tightly covered con
tainer stored in a cool, dark place. In a uncovered container, honey
loses flavor and aroma and absorbs moisture.
Catharine Wampler who said that she uses honey in almost every
thing she cooks, stresses that honey should definitely be used in cakes
and cookies because honey absorbs and retains moisture, keeping
baked products fresh longer.
Two tablespoons of honey added to your favorite cake mix will
make the cake more tender and less crumbly.
In this issue, read the articles about the Wampler’s and Lee
Schleicher’s beekeeping.
The featured recipe is from Catharine Wampler who received a first
prize for the buns in a recipe contest
3 sticks margarine
3 A cup honey
4 eggs
3 teaspoons salt
1 pint mashed potatoes
2 packages yeast dissolved in 1 cup lukewarm water
1 pint of lukewarm water
4A pounds of flour
Combine all ingredients and mix together by hand. Let dough rise in
large bowl. When dough is doubled in size, punch down with hand. Let
rise again until doubled in size; punch down. Take one half of the
dough and roll out until '/< -inch thick. Cut with round cookie cutters.
Place on cookie sheets and let rise until doubled. Bake at 350 degrees
for 15 to 20 minutes.
Featured Recipe
POTATO BUNS
HONEY GLAZED CARROTS
6 to 8 whole carrots
'A cup butter
'A cup slivered almonds
'A cup honey
Cook carrots until tender and
drain. In skillet, melt butter, blend
in honey, and add carrots and
almonds. Turn occasionally until
carrots and almonds are nicely
glazed.
SWEET POTATO SOUFFLE
2 cups sweet potatoes, boiled
and mashed
'A cup honey
2 teaspoons cornstarch
1 cup pecans
3 eggs, beaten
1 tablespoon cream
Marshmallows
Blend all ingredients except
marshmallows. Place in buttered
dish. Bake slowly for 30 to 40
minutes, or until knife comes out
clean. Cover top with marshmal
lows. Bake until lightly browned.
Catharine Wampler
Manheim
days