Farming, Saturday, November 13, 1993
i
Add Honey
The Golden Touch
Honey is pure, wholesome and
natural. The flavor and color of
honey varies greatly because it is
dependent upon the bee’s nectar
source. Typically, lighter colored
honeys are milder in flavor than
the darker honeys. Experiment
with different flavors. The darker
flavors may taste best in baked
goods and the lighter flavors for
uncooked uses.
State honey at room tempera
ture, the best spot is your dining
room table. Do not refrigerate as it
hastens granulation.
Crystallization is a natural pro
cess for honey; it does not mean
the honey is spoiled. If honey
becomes crystallized, place the
honey jar in a pan of hot water (do
not set jar directly on bottom of the
pan or use boiling water) or micro
cook for 30 second intervals until
the honey has re-liquified.
To replace sugar with honey:
Substitute % A cup honey per cup of
sugar. Reduce amount of liquid by
'A cup for each cup honey used.
Lower baking temperature by 25
degrees. In baked goods, add
'A teaspoon baking soda for each
cup honey used.
Most of these recipes are from
Pennsylvania Honey Queen Ste
phanie Lynn Yoder and from Pen
nsylvania Honey Princess Jennifer
Sue Henry.
QUEEN STEPHANIE’S
HONEY PEANUT POPCORN
4 quarts popped com
A cup honey
'A cup sugar
■ 'A cup peanut butter
Boil sugar and honey for 1
minute. Stir in peanut butter. Cool.
Dribble over popped com. Toss.
MOCK CHAMPAGNE
46 ounces unsweetened pineap
ple juice
3 cups apple juice
48 ounces cranberry juice
14 cup honey
4 cups water
'A cup lemon juice
2 liters gingerale
Heal honey and water until hon
ey is dissolved. Add other juices.
Pour into plastic half-pllon con
tainers and freeze. Place in
refrigerator 5-7 hours before
using. Chop into slush before
using. Add gingerale and serve in
punch bowl.
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.
November
20- Thanksgiving Favorites
27- Your Favorite Bread Recipes
December
4- Your Favorite Christmas Cookies
11- Holiday Non-Alcoholic Sippers
MOM’S HARVARD BEETS
16-ounces canned sliced beets,
reserve liquid
54 cup vinegar
'A cup honey
2 tablespoons cornstarch
2 tablespoons butter
2 whole cloves, optional
Combine vinegar, honey, corn
starch, and beet liquid, in small
saucepan until cornstarch is dissol
ved; add butter. Bring to a boil, add
sliced beets. Heat thoroughly. Top
with orange slices. Serves 6.
Fisher Honey Co.
Lewistown
HONEY BREAD
1 package dry yeast
'A cup warm water
2 tablespoons honey
2 tablespoons shortening
1 tablespoon salt
1 cup scalded milk
1 cup cold water
S-6 cups flour
Dissolve yeast in warm water.
Set aside. Place in large mixing
bowl; honey shortening, and salt.
Pour in the scalded milk and stir
until salt and shortening are dissol
ved or melted. Pour in cold water
and cook the mixture to lukewarm.
Add yeast mixture. Stir. Gradually
add flour until the dough is stiff.
Dim onto a floured surface and
knead until elastic. Grease a bowl
and place ball of dough into it
Grease top of dough. Cover with
damp cloth, place in warm area
and let rise to double in bulk.
Knead and form into two loaves.
Place loaves into greased bread
pans. Cover with dampcloth, place
in warm area and let rise until nice
ly rounded above top of pan.
Remove cloth and bake at 350
degrees for 30 to 40 minutes.
Remove from pans and butter the
tops of hot bread.
Fisher Honey Co.
Lewbtown
MICROWAVE HONEY CORN
2 10-ounce boxes frozen com
2 tablespoons butter
2 tablespoons honey
54 teaspoon salt
V* cup milk
Place all ingredients into a one
quart casserole dish. Cover and
microwave 8 to 10 minutes. Let
stand a couple of minutes before
serving. Saves 8.
Fisher Honey Co.
Lewistown
Honey adds beautiful golden color and delightful sweet flavor to bring out the best
In so many foods.
HONEY PINEAPPLE
PORK CHOPS
4 double pork loin chops
1 can sliced pineapple
14 cup honey
V* cup pineapple juice
1 tablespoon prepared mustard
Cut a pocket into each pork chop
and insert 'A slice pineapple. Com
bine honey, pineapple juice and
mustard. Spoon a little over each
pork chop. Bake at 350 degrees for
1/4 hours, drizzling the honey
sauce over the chops frequently.
Remove chops from oven, top
each with !4 slice pineapple.
Return to oven for a minute or two
to warm fruit. Heat any remaining
honey sauce and serve with chops.
FRESH STRAWBERRY JAM
6 cups sliced strawberries
2 boxes (1% ounces) powdered
pectin
VA cup honey
2 tablespoons lemon juice
In saucepan, combine strawber
ries and pectin, mashing or crush
ing berries to Mend completely.
Bring mixture to a boil. Boil hard
one minute, stirring constantly.
Add honey and lemon juice.
Return to a rolling boil for five
minutes, stirring constantly.
Remove from heat Skim off foam.
Ladle into hot sterilized jars. Seal.
Makes eight 'A -pint jars.
PRINCESS JENNIFER’S HOT
FUDGE DESSERT CAKE
1 cup flour
2 tablespoons unsweetened
cocoa powder
2 teaspoons baking powder
'A teaspoon salt
Mix flour, cocoa, baking pow
der, and salt in 9x9x2-inch baking
pan.
'A cup honey
2 tablespoons vegetable oil
'A cup milk
I teaspoon vanilla
Add honey, oil. milk and vanilla
to mixture in pan, stir well with
fork until smooth.
In a small bowl, mix the follow
ing with a fork:
V> cup brown sugar
'/* cup unsweetened cocoa
Sprinkle over batter in pan. Pour
13/«l 3 /« cup hot water over the top of
pan. Do not stir.
Bake at 350 degrees for 40
minutes. Remove from oven and
cool. Great served warm with ice
SPINACH SALAD
VS pound spinach, broken up
1 medium onion, sliced
VS pound mushrooms, sliced
4 hard cooked eggs, quartered
Combine all ingredients and
chiU
4 slices bacon, fined crisp
Dressing:
4 tablespoons bacon fat
VS cup vinegar
1 tablespoon honey
Combine bacon iat, vinegar, and
honey. Bring to a boil. Pour over
salad. Add crumbled,bacon. Serve
immediately. Serves 8.
Fisher Honey Co.
HONEY GINGERBREAD
1 egg, well beaten
1 cup dairy sour cream
1 cup honey
2'A cups flour
'A teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger
'A teaspoon cinnamon
‘A cup vegetable oil
Preheat oven to 3SO degrees. In
small bowl, beat sour cream and
honey. Blend into beaten egg. Sift
together dry ingredients. Beat
well. Blend in oil. Pour into well
greased 9x9x2-inch pan. Bake
30-40 minutes or until done in cen
ter. Cool on rack 5 minutes.
Remove from pan. Serve warm
with ice cream or whipped cream.
Featured Recipe
“School is back in session and watching football games is the past
time. With these activities come snacks.” said Diane Myers, Cumber
land County Dairy Princess.
She suggests using cheese snacks. Cheese contains some essential
vitamins and minerals, calcium and protein all needed by active
children for daily life.
Diane is the daughter of Richard and Ethel Myers of Boiling
Springs. The family raises com, wheat, and hay and milk Holsteins on
their Bubble Hollow Farm.
Diane is studying agricultural science at Penn State. Here is a recipe
from Diane, who was the county alternate last year.
CHUNKY CHEESE VEGETABLE DIP
1 cup sour cream
A cup soft American cheese
'A cup plain yogurt
2 tablespoons dry Italian salad dressing mix
Combine ingredients in a bowl and serve. Dip will have chunks of
cheese.
FOUR BEAN SALAD
1 can red kidney beans
1 can green beans
1 can yellow beans
1 can gaibanzo beans
14 teaspoon celery seed
1 large onion, sliced
Vt cup vinegar
14 cup salad oil
1 green pepper, chopped
V* cup honey
Heat vinegar, oil. and honey just
to blend. Pour over bean mixture.
Best if refrigerated at least 3 hours
before serving.
SIMPLE GRANOLA
Combine in large mixing bowl;
2 cups whole wheat flour
1 cup coconut
6 cups oatmeal (rolled oats)
Chopped nuts if desired
In a separate bowl, blend
together
'A cup water
1 cup oil
1 tablespoon salt
1 cup honey
2 teaspoons vanilla
Add blended liquid mixture to
dry ingredients and mix thorough
ly. Spread out on two greased coo
kie sheets and bake 1 hour or until
dry and golden. Store in airtight
container. Makes almost 3 quarts
cereal.
(Turn to Pago B«)
to