Sweeten Up
With Honey And
Maple Syrup
Honey and maple syrup is good
for than drizzling over pan
cakes. Add a touch of honey or
maple syrup to carrots, sweet pota
toes, or squash. Try glazing ham or
sweetening baked apples.
“There’s nothing like the subtle
flavor of pure maple syrup on pan
cakes, waffles or French toast, but
try cooking with maple syrup and
you will be pleased with the
results,” said Pa. Maple
Sweetheart Tanya Deets.
Pure maple syrup is slightly
sweeter than cane sugar. It con
tains 62 calories per tablespoon as
compared to S 4 calories per tables
poon of sugar, but less maple syrup
is required.
Substitute % cup maple syrup
for each cup sugar and reduce the
liquid in the recipe by 3
tablespoons.
Pure maple syrup is sold by
grades of color or shades of amber;
Light amber is used primarily to
make maple cream or candy.
Medium amber, with a delicate fla
vor, is used as the table syrup. Dark
amber, is used by people who pre
fer a stronger flavor for table use.
Unopened containers of maple
syrup can be store in a cool, dry
place, or frozen. Store opened con
tainers of syrup in the refrigerator.
If mold develops on the syrup,
skim it off; then heat the syrup to
boiling and cook for 3 minutes.
For more information about
maple syrup, additional recipes
and storage, send a self-addressed,
stamped business-size envelope to
the Pennsylvania’s Maple Syrup
Producers’ Council, c/o Jim Tice,
427 Tice Rd., Mainesburg, PA
16932.
“Did you know that it takes SS6
worker bees flying 33,854 miles to
produce one pound of honey?”
Pennsylvania Honey Queen Emily
Anderson asks.
Honey keeps baked goods moist
longer than products made with
granulated sugar. To replace sugar
with honey: Substitute % cup hon
ey per cup sugar. Reduce amount
of liquid by '/«cup for each cup
honey used. Lower baking temper
atures by 25 degrees. In baked
goods, add 'A teaspoon baking
soda for each cup of honey used.
Store honey at room tempera
ture. Refrigeration speeds up crys
tallization. If honey has crystal
lized. remove lid and place jar in
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.
September-
28- National Lamb Month
October-
5- National Pork Month
12- Apple Month
19- Pizza Recipes
warm water until crystals dissolve.
Or, microwave 1 cup honey in
microwave-safe container on high
for 2 to 3 minutes until crystals dis
solve; stir every 30 seconds. Do
not boil or scorch.
For more information about
honey—including additional
recipes, storage, and buying tips—
send a self-addressed, stamped
business size envelope to the
National Honey Board, Dept. QB,
390 Lashley St, Longmont, Co.
80501-6045.
NEW ENGLAND
MAPLE CAKE
'A cup shortening
'A cup granulated sugar
2 eggs, separated
'A cup maple syrup
l'/i cups cake flour
2 teaspoons baking powder
'A teaspoon salt
'A teaspoon nutmeg
'A teaspoon cinnamon
Cream together shortening and
sugar; add the egg yolks beaten,
and the maply syrup. Sift the dry
ingredients together and add to the
first mixture. Beat well. Fold in the
egg whites whipped stiff. Bake in 2
greased and floured 8-inch round
pans or 13x9-inch pan at 350
degrees for approximately 20
minutes or until done. Cool; and
just before serving top with maple
whipped cream, and sprinkled
with finely chopped walnuts.
Trudy Ashelman
Orangeville
HONEY-GLAZED PEA
PODS AND CARROTS
V* cup water
2 cups diagonally-sliced carrots
8-ounces pea pods
3 tablespoons butter
A teaspoon cornstarch
2 tablespoons honey
In a 2-quart saucepan bring
water to a boil. Add carrots, cover,
and cook over medium heat until
carrots are crisp but tender for 10
to 12 minutes. Add pean pods and
continue to cook 2 minutes. Drain
and* set vegetables aside.
In same pan, melt butter, add
cornstarch, stir continually for one
minute. Stir in the honey and add
vegetables, continue to heat 2 to 3
minutes, stirring occasionally until
heated through.
Betty Light
Lebanon
Pancakes is always a
HONEY MUSTARD SaUCE
Combine 'A cup honey and
'A cup mustard for dipping sauce,
sandwich spread, or marinade.
NUTTY BEE SPREAD
Combine until well blended:
A cup peanut butter
'/«cup cream cheese
'/< cup honey
Refrigerate until ready to serve.
Spread on bread or toast.
HONEY CHICKEN WINGS
3 pounds wings, tips cut off
A cup soy sauce
2 tablespoons ketchup
1 cup honey
2 tablespoons vegetable oil
Pinch garlic salt
Cut each wing into two parts.
Sprinkle with garlic salt. Combine
remaining ingredients. Place
chicken wings in pan. Pour sauce
over and bake at 375 degrees for
one hour.
Emily Anderson
Pa. Honey Queen
FRUIT SMOOTHIE
VA cups milk
'A cup honey
1 teaspoon vanilla
Dash ground nutmeg
2 medium bananas, peeled
1 cup plain or vanilla yogurt
'A teaspoon cinnamon
In blender or food processor,
combine all ingredients. Process
until smooth. Add up to five ice
cubes, one at a time, and blend
until smooth.
Nat. Honey Board
(Turn to Pago Bt)
favorite to top with honey butter or maple syrup. -
Featured Recipe
Soccer practice. Friday night high school football games. Field
hockey matches. The big game on Sunday. Autumn is more than the
kids returning to school, it’s the start of a variety of sporting events
that brings friends and family together after school and on the
weekends.
Whether it’s pre-game tailgating, pee-wee soccer games or an
afternoon of watching the game with friends at home, good times are
made even better with delicious food.
“Families often have to grab a quick bite on the run to practice, and
once the crowd arrives for the game, spending time in the kitchen pre
paring a meal or snacks is neatly impossible,” says Holly Gcrkc of the
American Dairy Association Mid East. “That’s why the great taste,
variety and verstaility of cheese always scores points at any sport
watching event”
With just a few basic ingredients, the tailgate party can go from the
boring bag of chips and dip to something tantalizing and satisfying.
Here are two recipes.
1 package (16 ounce) hot roll mix, plus ingredients to make mix
1/4 cup sun-dried tomatoes (chopped)
1 tablespoon sliced green onion
8 ounces Pepper Jack cheese (cut in 1/2-inch cubes)
Make hot roll mix according to package directions, adding sun
dried tomatoes and green onion; knead cheese into dough. Divide
dough in half; shape into 2 round or oval loaves on a greased cookie
sheet. Let rise (covered), in warm place until doubled in size, 30-40
minutes. Bake at 375° until golden, about 20 minutes. Makes 2
loaves.
Cheese *N Ham Biscuits
1 package (10.8 ounces) extra large biscuits, baked
5 ounces thinly sliced ham
S ounces sliced Colby Jack cheese
1/3 cup strawberry preserves or orange marmalade
Split biscuits; layer ham and cheese on bottom halves. Spread bis
cuit tops with preserves and place on sandwiches. Bake at 300°F,
loosely wrapped in aluminum foil, until hot, about IS minutes. Makes
S servings.
V* ,
Chunky Cheese Bread
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