86-Lancaster Farming, Saturday, September 20, 1997
Honey Sweetens
The Menu
Honey and bees are more than a
passing fancy for Pennsylvania
Honey Queen Jamie Fisher. She is
majoring in microbiology and
assisting with honey bee research
in the entolmology department as a
sophormore at Penn State
fniversity.
As the daughter of Sandy and
aul Fisher of Cherry Valley
Lpiaries in Stroudsburg, Jamie
rew up working with bees and
oney. Many of today’s recipes are
ran the honey queen.
Honey is produced in every state
i the U.S., according to Dr.
)ewey Caron, cooperative exten
ion apiculturist at the University
f Delaware.
The average bee colony yields
bout 66 pounds of honey annual
y. Per capita consumption is a
ittle over one pound annually,
loney is used in a wide variety of
oods as well as in personal pro
lucts and medications.
Honey bees may travel as much
is 55,000 miles and visit more than
wo million flowers to gather
;nough nectar to make one pound
>f honey.
Composed primarily of fruc
ose, glucose, and water, honey
dso contains trace enzymes, min
erals and amino acids. Because of
ts high fructose content, honey is
13 percent sweeter than granulated
iugar and contains fewer calories
or this sweetening power.
HONEY BUTTER
'A cup honey
'A cup softened unsalted butter
Blend and use on waffles and
pancakes. Keep refrigerated.
SPICY CITRUS
DRESSING
% cup lemon or lime juice
1 tablespoon canola oil
2 tablespoons honey
% teaspoon ground cinnamon,
allspice or cardamon
Vt teaspoon paprika
In a screwtop jar, combine all
ingredients and shake well. Chill.
Dressing will last up to two weeks
in the refrigerator. Shake before
serving.
Variations: Add any of the fol
lowing: 'A teaspoon poppy seeds
or sesame seeds, dash hot pepper
sauce, or 'A teaspoon ground
ginger,
Susan Moyer
Newmanstown
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- 27- National Chicken Month
October- 4- Apple Recipes
11- National Pork Month
18- Cooking With Lamb
HONEY VANILLA
ICE CREAM
2 eggs
V, cup honey
1 V% cups milk
1 tablespoons vanilla extract
l/icups whipping cream
Beat eggs until foamy in a large
mixing bowl. Gradually add hon
ey; beat at low speed until well
blended. Gradually blend in milk
and vanilla. Chill at least 30
minutes. Whip cream until it forms
soft peaks; fold into chilled mix
ture. Chum-freeze, using slightly
greater portion of salt to ice than
for other ice creams. After freez
ing, transfer ice cream to a plastic
freezer container. Ripen in freezer
at least three hours before serving.
Rebecca Ruppert
Berks Co.
Alternate Dairy Princess
HONEYED
SWEET POTATOES
2 large baked whole sweet pota
toes (baked in foil)
2 tablespoons honey
V* teaspoon cinnamon
'/< teaspoon nutmeg
2 tablespoons butter, melted
(optional)
Cut baked sweet potatoes in half
lengthwise. Scoop out pulp and
place in small mixing bowl. Add
honey, cinnamon, nutmeg, and
butter. Beat until smooth.
Spoon mashed potato mixture
back into the sweet potato shells
Heat in a 350 degree oven
minutes. Serves 4.
HONEY BUTTER
POPCORN
10 cups popped popcorn
1 cup coarsely chopped
peanuts
'A cup butter
'A cup honey
Combine popcorn and pea
nuts in a large bowl. Heat butter
and honey until melted. Pour
over popcorft mixture. Spread
in 15x10-inch pan.
Bake at 325 degrees for 20
minutes, stirring once or twice.
Cool in pan on wire rack. Break
into small pieces. Store in air
tight container.
Eileen Murphy
Bradford Co.
Dairy Princess
r
Make some honey ice cream. Top It with fruit drizzled in honey.
HONEY BEAR BROWNIES
'/i cup butter
'/i cup honey
2 eggs
'A cup cocoa
1 cup chopped nuts
V* cup sugar
2 teaspoons vanilla
'A cup flour
‘A teaspoon salt
Cream butter and sugar, blend in
honey and vanilla. Add eggs one at
a time. Gradually add flour, cocoa,
and salt Stir in nuts. Grease and
flour a 9-inch square pan. Bake at
350 degrees for 25-35 minutes.
Jamie Fisher
Pa. Honey Queen
honey glazed ham
5-8 pounds canned ham
Whole cloves
'A cup mustard
/«cup honey
2 oranges, peeled and sectioned
*/i cup brown sugar
2 tablespoons orange juice
Bake ham in a 350-degree oven
for 30 minutes. Score top and sides
of ham in diamond shapes and
place orange slices into slits. Insert
whole cloves in center of dia
monds. Combine remaining ingre
dients. Spoon half the glaze over
the ham; bake 30 minutes longer.
Baste with remaining glaze until
ham is done.
Jamie Fisher
FROZEN STRAWBERRY
• SALAD
8 ounces cream cheese
2 cups strawberries, crushed
3 tablespoons honey
1 cup crushed pineapple
Blend cream cheese and honey.
Stir in fruits. Pour into freezer tray
and freeze two hours. Cut into
squares and serve on lettuce leaf.
May be garnished with whipped
cream.
Jamie Fisher
Pa. Honey Queen
Featured Recipe
Tonight Pennsylvania Dairy Princess Angela Marie Werley plans to
crown her successor at the annual Dairy Princess Pageant held at the
Sheraton Harrisburg East
Although Angela no longer will hold the official crown, she plans to
continue spreading the message that milk and dairy products contain
many nutrients important to your family’s health. Staying fit she said,
means eating right and using lots of real dairy products.
Here is one of her favorite recipes that she serves to her parents Phil
ip and Donna Werley Jtnd siblings Melissa, Pamela, and Matthew.
ORANGE CREAM FRUIT SALAD
20-ounce can pineapple tidbits
11-ounce can mandarin oranges
1 medium apple, chopped
'A cup milk
s /« cup sour cream
16-ounce can peach slices
2 medium bananas, sliced
1 small package instant vanilla pudding
'A cup frozen orange juice concentrate
Drain all juices from fruit Put all fruit in bowl. Mix pudding, milk,
orange juice, and sour cream with hand mixer for about 2 minutes.
Pour over fruit and mix. Chill for one hour and enjoy.
PEANUT BUTTER CANDY
1 cup peanut butter
2 cups dry powdered milk
1 cup honey
l/icups shredded coconut or
chopped nuts
Blend all ingredients and pat
into a buttered 9x13-inch pan.
Chill and cut into desired size serv
ings. Or, roll into balls and then
into coconut or chopped nuts, then
chill.
{Turn to P*fl* B«)
Betty Light
Lebanon