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Buzzin’ Recipes
Use Honey
When it comes to cooking with
honey, the tables have certainly
turned. Once relegated to desserts
and tea time, honey has moved
from the back of the cupboard to
the forefront of the food world.
And things have never tasted
better.
With major sweetening power
that’s naturally healthy, it’s no
wonder restaurants, quality food
products and palates everywhere
are experiencing a honey renais
sance. Spread the news. Honey’s
back.
SWEET AND SOUR SAUCE
1 cup unsweetened pineapple
juice
'/< cup wine vinegar
1 tablespoon soy sauce
'A cup honey
'A cup catsup
2 tablespoons cornstarch
V* cup unsweetened pineapple
juice
In a small saucepan, combine 1
cup pineapple juice, vinegar, soy
sauce, honey, and catsup. Stir over
moderate heat to simmering. Dis
solve cornstarch in '/ cup pineap
ple juice. Add to sauce. Stir until
clear.
Holly Fisher
Pa. Honey Queen
MICROWAVE HONEY CORN
2 10-ounce boxes frozen com
2 tablespoons butter
2 tablespooons honey
!/«teaspoon salt
/ cup milk
Place all ingredients into a one
quart casserole dish. Cover and
microwave 8 to 10 minutes. Let
stand a couple minutes before
serving. Serves 8.
Holly Fisher
Pa. Honey Queen
CORN BREAD
y« cup com meal
/, cup whole wheat flour
V* cup unbleached white flour
3 teaspoons baking powder
*A teaspoon salt, optional
'/< cup honey
1 cup milk
1 egg, well beaten
2 tablespoons butter, melted
In a large bowl mix and sift
together the flours, baking powder,
and salt Add the honey, milk, egg,
and melted butter. Bake in a shal
low buttered BxB-inch pan in pre
heated 425 degree oven for 20
minutes, or until golden brown.
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.
October 26- Beef
November 2- Small Game
9- Cooking With Oatmeal
16- Nuts, peanuts
Home On The Eange
PRIZE WINNING HONEY
PEANUT BUTTER COOKIES
'/ cup shortening
A cup peanut butter
'A cup granulated sugar
'A cup honey
1 egg
1 3 A cups flour
'A teaspoon baking powder
V* teaspoon baking soda
'/ teaspoon salt
Mix shortening, peanut butter,
sugar, honey, and egg thoroughly.
Blend all dry ingredients; stir into
shortening mixture. Heat oven to
350 degrees. Roll dough into balls.
Place on lightly greased baking
sheet Flatten crisscross style with
fork dipped in flour. Bake 8 to 10
minutes. Makes about 3 dozen
cookies.
Holly Fisher
Pa. Honey Queen
HIGH FIBER SNACK
3 cups quick oats
1 cup coconut
1 cup chopped walnuts
'/i teaspoon salt
Vi cup bran
1 cup honey
1 cup peanut butter
Mix oatmeal, coconut, walnuts,
bran, and salt in a large bowl. Mix
well. Mix together peanut butter
and honey. Add to oatmeal mix
ture. Pack in oblong cake pan.
Refrigerate for three hours or until
firm. Cut into bars.
Optional: add raisins, sunflower
seeds or peanuts.
HONEY PEANUT
REFRIGERATE COOKIES
'A cup honey
Vs cup crunchy peanut butter
'A cup granulated sugar
6 tablespoons margarine,
softened
1 medium egg
2 cups flour
1 teaspoon baking powder
'A teaspoon salt
'A teaspoon baking soda
Cream together honey, peanut
butter, sugar, margarine, and egg.
Add remaining ingredients and
blend well. Shape into log. Wrap in
plastic wrap and refrigerate over
night. Heat oven to 400 degrees.
Cut log into 'A -inch slices, place
on ungreased baking sheet. Bake 6
to 7 minutes or until lightly
browned. Cool and store in tight
container.
Honey adds beautiful golden color and delightful sweet flavor to bring out the best
in so many foods.
HONEY NUT TOPPING
Combine equal amounts and
whip together:
Butter or margarine
Honey
Peanut butter
Maple syrup
Pa. Honey Queen
PEANUT HONEY RUGGERS
Vi cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts
Combine honey, butter, and cin
namon in 2-quart microwave-safe
container, microcook on high for 4
to 5 minutes or until thermometer
reaches 23S degrees. Stir in nuts;
mix thoroughly to coat Microcode
at high 5 to 6 minutes or until
foamy; stir after 3 minutes. Spread
in a single layer on foil sprayed
with non-stick vegetable spray.
Cool. Break into small pieces.
Makes 4 cups.
HONEY BARBECUE SAUCE
1 can 10'/j ounces condensed
tomato soup
'A cup honey
2 tablespoons Worchestershire
sauce
2 to 3 tablespoons salad oil
1 tablespoon lemon juice
1 teaspoon mustard
Dash cayenne or bottled hot
pepper sauce, optional
In saucepan, combine all ingre
dients and ding to boil. Reduce
heat and simmer, uncovered, 5
minutes. Makes about 2 cups.
BJ. Light
Lebanon
HONEY WAFFLES
2 cups flour
3 teaspoons baking powder
V* teaspoon salt
6 tablespoons butter, melted
2 eggs, separated
IV* cups milk
1 tablespoon honey
Sift flour, baking powder, and
salt together. Add melted butter to
beaten egg yolks then add milk and
honey. Pour into dry ingredients
and mix quickly. Fold in stiffly
beaten egg whites. Bake on hot
waffle iron. Serves 6.
COMPANY MEATLOAF
1A pounds lean ground beef
'A pound ground pork
1 egg, beaten
1 cup cracker crumbs
'A cup scalded milk
A cup grated Cheddar cheese
V> teaspoon black pepper
1 whole green pepper, sliced
Holly Fisher
Combine all ingredients, mix
well. Shape into loaf and place in
baking pan. Press green pepper
strips across top of meatloaf.
Topping:
'A cup catsup
3 tablespoons honey
4 crackers, crushed
'A cup hot water
Mix together and cover meat
loaf. Bake at 350 degrees for 1
hour, let stand 10 minutes before
serving. Serves 8.
October is national cheese month and even if you don’t like drink
ing milk, almost everyone has a favorite cheese.
Cheese should be stored in it’s original wrapper, or any wrapper
that will create a barrier to moisture, such as plastic wrap. Cheese
should always be refrigerated and can be frozen if necessary. If
cheese happens to dry out while being stored in the refrigerator or
freezer, it can be grated and used for cooking.
Occasionally mold will develop on cheese. Although most molds
are harmless, some may produce toxins, so to be safe, discard a half
inch of cheese on all sides of the visible mold.
When cooking with cheese, the secret is to use low temperatures.
Cheese usually becomes tough and stringy when overcooked. In the
oven, cook at 325 degrees F. with pizza, cook between 350 degrees
and 400 degrees F. In sauces, add cheese at the end of the prescribed
cooking time, and heat until the cheese is melted. When topping cas
seroles, add cheese near the end of the baking time when microwav
ing cheese, use lower power settings (30% to 70% power). Stir and
rotate as often as recipe directs.
CREAMY TACO SALAD
I 8-ounce package cream cheese, softened
1 tablespoon sour cream
'/> package taco seasoning mix
Taco stuffings (lettuce, tomatoes, green pepper, cheese, salsa, etc.)
Nacho cheese com chips
Mix the cream cheese, sour cream, and taco seasoning. Spread this
mixture onto a serving platter, so that it is about 1/4 inch thick. Top
with your favorite taco stuffings and salsa. Use the com chips to
scoop it up, and eat
Holly Fisher
Holly Fisher
Honey Queen
Featured Recipe
Dairy Princess Report
By Carrie Bryant
SLAM! Bam! Brittle!
Microwave Method
1 cup sugar
'/i cup honey
1 cup roasted peanuts
2 tablespoons butter or
margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar and honey in
2-quart microwave-safe container.
Microcook at high for 3 minutes;
stir and microcook at high 3
minutes longer. Stir in peanuts.
Microcook at high 1 minute; stir in
butter and vanilla. Stir in baking
soda until light and foamy. Spread
onto lightly buttered cookie sheet;
cool. Break into pieces. Makes
about 1 pound.
(Turn to Pag* B 8)