86-Lancaster Farmma Saturday. November 9, 2002
The Buzz About Honey
Did you know that sugar can
be replaced by honey in most of
your favorite recipes?
“Honey makes baked goods
healthier, more moist, and better
for you,” said Erin Fisher, Penn
sylvania Honey Queen.
She suggests substituting
honey for up to one-half of the
required sugar. With experimen
tation, honey can be substituted
for all the sugar in some recipes.
Reduce the amount of liquid in
the recipe by 'A cup for each cup
of honey used in baked goods.
Leah Click writes she uses
honey in place of sugar, by sub
stituting equal amounts of honey,
but reducing other liquid by 'A
cup.
Leah also recommends lower
ing the baking temperature about
25 degrees to prevent over
browning of honey baked goods.
CREAM CHEESE
DANISH
Dough recipe:
'A cup warm water
1 tablespoon yeast
1 teaspoon honey
Combine water, yeast, and
honey. Stir until dissolved. Set
aside.
'A cup sour cream
Heat sour cream on low just
until bubbly. Add;
'/< cup butter
'A cup honey
VA teaspoon salt
Stir until dissolved, cool to
lukewarm. Add:
1 egg, beaten
Combine beaten egg with yeast
mixture. Add:
2 cups flour
Mix well. Cover and refrigerate
overnight (let raise until doubled
in size).
Cream Cheese Filling:
8 ounces cream cheese filling
A cup sugar (heaping)
Beat together well. Add, mix
ing well:
A egg, beaten
Pinch salt
1 teaspoon vanilla
Divide dough into two por
tions. Roll out on floured surface
into a 12x8-inch rectangle.
Spread half of cream cheese mix
ture into center of each rectangle.
Braid or fold over dough and
pinch edges to seal. Place on
greased baking sheet (with seam
side down, slit each roll half way
down in 2-inch intervals resem
bling a braid). Cover, let rise until
doubled. Bake at 325 degrees for
12-15 minutes. Do not overbake.
Kelly Miller
Manheim
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
November
16 One-Dish Meals
23 Thanksgiving Dinner
30 Thanksgiving Leftovers
December .
7 Holiday Gifts From The Kitchen
BARBECUE TURKEY
3-4 pounds boneless/skinless
turkey thighs
VA cup ketchup
'A cup water
Vi cup chopped celery
1 teaspoon onion powder
2 tablespoons red wine
2 tablespoons Worcestershire
sauce
!A cup honey
VA teaspoons ground mustard
1 teaspoon salt
'A teaspoon pepper
Place all ingredients in medi
um-size roasting pan, and bake at
300 degrees for 4-6 hours or until
meat is tender. Shred meat with
two forks. Serve on rolls. Makes 8
servings.
SPICY HONEY AND
PECAN GLAZED CHICKEN
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (6-ounce) boneless, skinless
chicken breasts, trimmed of
excess fat
'A cup chopped pecans
1 teaspoon crushed red pepper
flakes
Vi teaspoon salt
'A cup honey
'A cup chicken broth
2 teaspoons white wine vinegar
2 tablespoons chopped fresh
parsley
Heat butter and oil in large
skillet (preferably non-stick) over
medium heat. Add the chicken
breasts and cook 12-15 minutes,
turning once, until the chicken is
lightly browned and cooked
through. Transfer to a large
plate.
Add the pecans to the pan and
cook one minute, stirring con
stantly. Stir in red pepper flakes
and salt; cook 20 seconds. Add
honey, broth, and vinegar; stir
well.
Return the chicken breasts to
the pan along with any accumu
lated juices. Raise heat to high.
When the liquid comes back to a
boil, cook, basting chicken with
the sauce and nuts, until the
sauce is golden brown and
.syrupy, about 5-7 minutes.
Sprinkle with parsley and
serve hot.
Melissa Wolfe
SUN Area Dairy Princess
BROCCOLI SALAD
Combine in large bowl:
2 bunches broccoli (or Vi cauli
flower), cut up
8 strips bacon, cooked, crum-
bled
3 hard-boiled eggs, chopped
!/z cup chopped carrots
Combine the following and mix
well:
1 cup salad dressing or mayon
naise
'A cup honey
'A teaspoon salt
1 tablespoon red wine vinegar
Add dressing to broccoli mix
ture, mix again. Serves 6-8.
Kelly Miner
Manheim
PEANUT BUTTER
OATMEAL COOKIES
Vi cup butter
Vi cup margarine
1 cup peanut butter
Vi cup honey
Vi cup brown sugar
V* cup sugar
Kelly Miller
Manheim
Combine ingredients and
cream together thoroughly. Add,
beating until fluffy:
2 eggs
1 teaspoon vanilla
Sift the following together and
add to the butter mixture:
1 Vi cups flour
VA teaspoons baking soda
1 teaspoon salt
Stir in:
2Vi cups quick oatmeal
1 cup mini chocolate chips
Drop batter by teaspoonful
onto ungreased baking sheet.
Bake at 325 degrees for 10-12
minutes. Makes approximately 6
dozen.
Kelly MiOer
Manheim
HONEY COFFEE CAKE
2 cups sifted all-purpose flour
3 teaspoons baking powder
A teaspoon salt
V* cup sugar
'A cup shortening
legg
2 A cup milk
Topping:
3 tablespoons soft butter
'A cup honey
V* cup shredded coconut
V* cup cereal flakes
Sift dry ingredients into a
bowl. Cut in shortening. Add egg
and milk, stirring only until all
flour is moistened. Spread batter
into greased 9-inch square pan.
Cover with topping. Bake at 400
degrees for 25-30 minutes. Serve
warm. Approximately 9 servings.
Leah Click
Denver
CRISP HONEY COOKIES
'A cup butter
'A cup honey
VA cups flour
1 teaspoon baking soda
'A teaspoon cinnamon
'A teaspoon ground cloves
'A cup wheat germ
Cream butter and honey. Sift
together flour, baking soda, and
spices, and mix in wheat germ.
Combine dry ingredients with
creamed mixture. Chill about one
hour. Roll on lightly floured
board to about '/»-inch thickness.
Cut with floured cookie cutter.
Bake on greased cookie sheets in
350 degree oven, 8-10 minutes.
Cool on rack, then spread thinly
with frosting. Makes about 3
dozen.
CHOCOLATE
CHIP COOKIES
'/: cup honey
'/; cup butter
Honey can replace sugar in many of your favorite rec
ipes if you following the suggestions given in the intro
duction to this article. See page B 2 for the featured rec
ipe.
legg
VA cups sifted flour
'A teaspoon salt
Vi-\ teaspoon vanilla
Vi cup chocolate chips
1 teaspoon baking powder
Cream honey and butter to
gether; add egg and beat well.
Sift together dry ingredients and
add to creamed mixture. Blend
well. Add vanilla, chocolate
chips, and mix well. Drop by
rounded teaspoonsfiil onto greas
ed cookie sheet. Bake at 375 de
grees for 12-15 minutes. Makes 3
dozen.
CHOCOLATE
HONEYFUDGE
2 cups sugar
1 square unsweetened choco
late
l A teaspoon salt
1 cup evaporated milk
'A cup honey
2 tablespoons butter
Boil sugar, chocolate, salt, and
milk for S minutes. Add honey
and boil to soft ball stage (240 de
grees). Add butter and let stand
until lukewarm. Beat until
creamy. Pour into pans and re
frigerate until set and for easier
cutting.
HONEY ORANGE
GLAZE FOR HAM
6-ounce can frozen orange
juice
P/4 cup water
3 /4 cup honey
1 tablespoon com starch
'A teaspoon salt
Put orange juice, water, honey,
and salt in saucepan. Blend corn
starch with 1 cup of the mixture
and return to saucepan. Cook
over medium heat, stirring con
stantly until it thickens and
comes to a boil. Boil 2 or 3 min
utes. Cool. Brush on ham. Honey
glaze doesn’t run off as some
other glazes do.
POPCORN CRUNCH
Vi cup melted butter
'/: cup honey
3 quarts popped corn
1 cup nuts
Blend butter and honey. Heat
until well blended. Pour over
popcorn-nut mixture. Mix well.
Spread over cookie sheet in thin
layer. Bake in preheated 350 de
gree oven for 10-15 minutes until
crisp.
Leah Click
Denver
HONEY APPLE CRISP
6 cups sliced and peeled apples
(about 2 pounds)
1 teaspoon lemon juice
Vi cup honey
Vi cup all-purpose flour
Vi cups rolled oats
Vi cup brown sugar
'A teaspoon salt
Vi cup butter
Arrange apples in greased bak
ing dish and sprinkle with lemon
juice. Spread honey over apples.
Mix dry ingredients. Cut in but
ter until mixture resembles coarse
bread crumbs. Sprinkle over
apples. Bake at 375 degrees until
apples are tender and crust is
browned (about 30 minutes). 6
servings.
Leah Click
Denver
TANGY
CHICKEN BREASTS
WITH CITRUS SAGE
SAUCES
8 boneless, skinless chicken
breast halves
6-ounces frozen lemonade (or
orange) concentrate,
thawed
Vi cup honey
1 teaspoon crushed dried sage
leaves
'h teaspoon lemon juice
Vi teaspoon crushed, dried
thyme leaves
Leah Click
Denver
Vi teaspoon dried mustard
Rinse chicken breasts under
cold water and pat dry with
paper towels. Place in shallow
baking dish. Combine remaining
ingredients in small bowl. Pour
half the sauce over chicken and
bake at 350 degrees for 20 min
utes. Turn chicken and pour re
maining sauce over top. Bake
15-20 minutes longer.
16-ounce package angel hair
pasta
2-3 garlic cloves, minced
'A cup butter or margarine
'A cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
Leah Click
Denver
'/< cup grated Parmesan cheese
Cook pasta according to pack
age directions. Meanwhile in a
skillet, saute the garlic and but
ter. Stir in honey, basil, and
thyme. Drain pasta; add garlic to
mixture and toss to coat. Sprin
kle with Parmesan cheese.
Renee Blatt Troutman
Myerstown
Leah Click
Denver
Leah Click
Denver
Renee Blatt Troutman
Myerstown
HONEY-GARLIC
ANGEL HAIR