Recipes

Amazing Facts...About Honey
		Honey never spoils. No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard. Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils. Due to the high level of fructose, honey is 25% sweeter than table sugar. Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes. To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings. Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color. In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
	Honey throughout History and Around the World Honey has been delighting humans for more then 40 centuries. In ancient Egypt, taxes were paid with it, while in early Greece and Rome honey symbolized fertility, love, and beauty. In the Bible, this sublime nectar is dubbed "the heavenly food." In biblical days, John the Baptist lived on a diet of wild locust and honey. Early man considered bees mysterious and magical creatures because their amazing organized labor produced honey - a "nectar for the gods". In Greek mythology, it is said that cupid dipped his arrows in honey to fill the lovers heart with sweetness. In 50 BC, the Romans painted pictures with melted dyed beeswax. The earliest illustration we have of honey being gathered is around 15,000 years old and appears in a painting on the walls of a rock shelter in eastern Spain. The ancient Greeks minted coins with bees on them. The Egyptians kept their bees in tall, cylindrical hives; similar hives are still used in remote parts of Egypt today. To the ancients, honey was a source of health, a sign of purity and a symbol of strength and virility. In the early centuries B.C., the Ancient Greeks made little honey cakes from flour, honey and oil, sometimes baked with fresh flowers inside them, as supplications to their gods. They considered honey to be an important food as well as a healing medicine. Physicians in ancient Rome used honey to help their patients fall asleep. Honey was the most used medicine in ancient Egypt. Of the more than 900 medical remedies we know about for that time, more than 500 were honey based. Democritus (460-370 BC), Greek philosopher and physician, chose a diet rich in honey and lived until he was 109 years old. For thousands of years, honey and fruits were the only sweeteners in Europe. In the first century A.D., Apicus, a wealthy Roman gourmet, wrote a series of books in which more than half the recipes included honey. The beer that the first Anglo-Saxons drank was a brew of water and honeycomb in a clay pot, with the addition of herbs for flavoring. In Nice, France, Christmas is celebrated with nougat blanc, a candy made of honey, almond and egg white. Spring, in Poland, is greeted with glasses of honey wine and the Jewish New Year is welcomed with honey cake or apples dipped in honey, to insure a sweet life in the year ahead. Napoleon used the bee as a symbol of his empire after his coronation in 1804. It stood for industry, efficiency and productivity. Also emblematic of immortality and resurrection, the bee was chosen to link the new dynasty to the very origins of France. Golden bees (cicadas really) were discovered in 1653 in Tournai in the tomb of Childeric I (father of Clovis) who founded the Merovingian dynasty in 457. They were considered to be the oldest emblem of the sovereigns of France. The colonists first brought honeybees to North America, but in Central America, the indigenous peoples had long kept bees. The true honeybee was not known in the Americas until Spanish, Dutch, and English settlers introduced it near the end of the 17th century. In 1984, honeybees constructed a honeycomb in zero gravity as part of an experiment on a space shuttle. In 1984, a backstage worker at the Paris opera established one of the most unusually sited beehives on the roof of the opera house. The "opera bees" gather their nectar as they visit flowers all over the city of Paris. The fruits of their labors are on sale in the souvenir shop of the opera. New Jersey, Wisconsin, and North Carolina all have named the honey bee their state insect. Amazing Facts...About Honeybees Honeybees are one of science's great mysteries because they have remained unchanged for 20 million years, even though the world changed around them. Bees have been producing honey for at least 150 million years. Bees have 4 wings. The honeybee's wings stroke 11,400 times per minute, thus making their distinctive buzz. A bee flies at a rate of about 12 miles per hour. Honeybees communicate with one another by "dancing". A honeybee has five eyes – three small simple ones on the top of their head and two large compound eyes (what we see). The compound eyes The queen bee is the busiest in the summer months, when the hive needs to be at its maximum strength. She will lay about 1,000 to 1,500 eggs per day and can lay over 2000 eggs. In the cold winter months, bees will leave the hive only to take a short cleansing flight. They are fastidious about the cleanliness of their hive. Honeybees do not die out over the winter. They feed on the honey they collected during the warmer months and patiently wait for spring. They form a tight cluster in their hive to keep the queen and themselves warm. It takes 35 pounds of honey to provide enough energy for a small colony of bees to survive the winter. Honeybee colonies have unique odors that members flash like identification cards at the hive's front door. All the individual bees in a colony smell enough alike so that the guard bees can identify them. Honey is the primary food source for the bee. The reason honeybees are so busy collecting nectar from flowers and blossoms is to make sufficient food stores for their colony over the winter months. The nectar is converted to honey by the honeybee and stored in the wax honeycomb. One bee colony can produce 60 to 100 pounds of honey per year. A hive of bees must fly 55,000 miles to produce a pound of honey. In order to produce 1 pound of honey, 2 million flowers must be visited. A honeybee visits between 50 and 100 flowers during one collection flight from the hive. An average worker bee makes only about 1/12 teaspoon of honey in its lifetime. At the peak of the honey-gathering season, a strong, healthy hive will have a population of approximately 50,000 bees. We should appreciate honeybees for their honey and pollination services. 80% of the pollination of the fruits, vegetables and seed crops in the U.S. is accomplished by honeybees. A Cornell University paper released in 2000 concluded that the direct value of honeybee pollination to U.S. agriculture is $14.6 billion annually. The United States has an estimated 211,600 beekeepers. Honey and Your Health Honey is the only food that includes all the substances necessary to sustain life, including water. Honey contains vitamins and antioxidants, but is fat free, cholesterol free and sodium free! Not a spinach lover? Eat honey - it has similar levels of heart-healthy antioxidants! One antioxidant called "pinocembrin" is only found in honey. Honey is nature's energy booster! It provides a concentrated energy source that helps prevent fatigue and can boost athletic performance. Honey supplies 2 stages of energy. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost. The fructose is absorbed more slowly providing sustained energy. Recent studies have proven that athletes who took some honey before and after competing recovered more quickly than those who did not. For years, opera singers have used honey to boost their energy and soothe their throats before performances. Honey has the ability to attract and absorb moisture, which makes it remarkably soothing for minor burns and helps to prevent scarring. Honey speeds the healing of open wounds and also combats infection. As recently as the First World War, honey was being mixed with cod liver oil to dress wounds on the battlefield. Modern science now acknowledges honey as an anti-microbial agent, which means it deters the growth of certain types of bacteria, yeast and molds. Honey and beeswax form the basics of many skin creams, lipsticks, and hand lotions. Queen Anne of England, in the early 1700's, invented a honey and olive oil preparation to keep her hair healthy and lustrous. According to Dr. Paul Gold, a Professor of Psychology at the University of Virginia, "people remember things much better after they've consumed glucose, a form of sugar found in honey."
Honey Lingo

The term "making a beeline for", describes the shortest and quickest route the nectar-gathering bee follows to return to the hive.

A beekeeper is called an "apiarist".

An apiary is a location where beekeepers set out a group of beehives. They are commonly referred to as a "bee yard".

While bee "skeps" (old-style beehive shaped structures) are not in widespread use today, their charm continues to be associated with beekeeping. The modern rectangular beehive is merely a more convenient adaptation to the honeybees' behavior.

Utah is known as the "beehive state".

The word "honeymoon" carries the significance that the first month of marriage is the sweetest. The father of the bride would supply the new groom with enough mead to last from one moon to the next, hence the term honeymoon.

In the 15^th century, honey was known as "the soul of flowers".

HONEY IN FOOD

Honey is both a classic and a fashionable ingredient. It can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed. Similarly, as almost one fifth of honey is water, the liquid content of a recipe should be reduced by the same amount.

Honey also enriches and adds a subtle flavor to many savory dishes such as meat casseroles, sauces and dressings. When used in a marinade, honey will help tenderize meat and while it is cooking, the honey gives a distinctive barbecue flavor to food as it caramelizes.

Contemporary chefs use honey in many of their dishes - from salad dressings to barbecues, stir fry’s, fusion food and delicious desserts.

SIMPLY HONEY

Honey is nature's natural sweetener, and so easy to use - giving an instant boost to your energy levels. Hear are some quick and simple ways to incorporate honey into all your meals:

· Just spread on piping hot toast - be as generous as you like!

· Add to porridge to supply central heating when the weather starts to cool.

· Natural yoghurt is a healthy start, but can be turned into a real treat with a teaspoon of runny honey stirred in.

· Keep your fruit intake up by making a smoothie, using whatever fruit you choose, some orange juice and a good dollop of honey - should keep you going until lunchtime.

· Fresh bread, sliced and buttered with a layer of beautiful set honey - a simple sandwich that is delicious and quick anytime, especially if you're on the run.

· For a tried and trusted drink to soothe your cold, put a good teaspoon of honey in a mug, add a slice of lemon with a clove or two, top up with very hot water and drink.

· At teatime, toasted crumpets are sublime when combined with honey.

· If you are making pancakes, try using honey instead of syrup or sugar for a natural alternative.

· Using honey in your tea or coffee instead of sugar is a good idea - honey is sweeter than sugar so you need to use less, and it's lower in calories too.

· For a sauce that's not a sauce, top ice cream with honey - a scrumptious extra that's no effort.

· To make a speedy pudding, just slice up a banana and drizzle with honey.

· When you need an instant boost to your energy levels, a teaspoon of honey has a great effect - tastes good too!

HONEY NUTRITION FACTS

Serving Size:	1 tablespoon (21g)

Amount per Serving:
Calories	60
Total Fat	0g (0% DV)
Sodium	0mg (0% DV)
Total Carbs	17g (6% DV)
Sugars	16g
Protein	0g (0% DV)
*Percent Daily Values are based on a 2,000 calorie diet

Yes, honey is natural sugar and is easier to digest. Honey is 100% pure and natural. It is made entirely by honeybees from flower nectars. No ingredients are added by humans.

2) Why does foam form on honey?
A natural and harmless accumulation of air bubbles appears as white foam that rises to top of the jar. It does not affect the taste or quality of the honey.

3) Why does honey granulate?
Honey has a tendency to granulate due to its natural properties. Granulation does not affect the taste or purity of honey. It can be restored to liquid form by placing the jar in a pan of very warm water.

4) Where should I store my honey?
Store your honey in a dry cupboard. Do not refrigerate honey. Cold temperatures hasten granulation.

11) What is infant botulism?
Honey should never be given to infants under the age of 1 year old. Honey, and other raw agricultural products, may contain a small number of spores called Clostridium botulinum. These are the same organisms that cause botulism. The spores don't thrive in the intestines of adults and older children. In the young stomachs of infants, the spores are able to grow, possibly causing a serious form of food poisoning known as infant botulism. For older children and adults, honey is unquestionably safe.

13) Why does an 8 oz. jar of honey only yield approximately 3/4 cup?
The weight on the label on a jar of honey pertains to the net weight of the honey inside the jar, not the liquid measure. Use the table below to convert our standard jar sizes to the equivalent liquid measure.

Weight Listed On Label	Yields Approximately	Approximate Fluid Ounces
8 ounces	3/4 cup	5 fluid ounces
12 ounces	1 cup	8 fluid ounces
16 ounces	1 - 1/2 cups	11 fluid ounces
24 ounces	2 cups	16 fluid ounces
40 ounces	3 cups	26 fluid ounces

14) I like to substitute honey for sugar when baking. Do you have any guidelines that can help?
By experimenting, honey may be substituted for granulated sugar in baked goods, cup for cup, with the following alterations to the recipe:

· For each cup of honey used, reduce the amount of liquid in the recipe by ¼ cup.

· Add ½ teaspoon baking soda for each cup of honey used. This will neutralize honey's acidity and help the food rise.

· If the recipe contains sour cream or sour milk, however, you can forego adding baking soda.

· Reduce the oven temperature by 25 degrees Fahrenheit to prevent over-browning.

· When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.

The Science of Honey: How Sweet It Is

Table sugar is sucrose, a naturally-occurring sugar made up of one glucose molecule and one fructose molecule joined together. fructose seems sweeter to our taste buds, and honey has lots of fructose. You can use less honey than sugar in recipes for that reason.

Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Honey Tips and Hints

• It's very easy to substitute honey for sugar in your recipes. Honey is up to twice as sweet as table sugar, so you will need to reduce the amount called for in the recipe by one-third to one-half honey for granulated or table sugar. In addition, since honey is composed of up to 18% water, you will need to reduce the liquid called for in baked goods by about one-fifth.

• When baking sweets, you should also lower your oven temperature by 25 degrees F. (15 degrees C.).

• To help accurately measure, know that 12 fluid ounces of honey will equal a one-cup measure.

• To help that honey slide smoothly from your measuring utensils, simply lightly coat the utensil with a vegetable spray before measuring the honey.

Unless the recipe calls for sour milk or cream, some cooks add the merest pinch of baking soda to the recipes of baked goods to counteract the slight acidity of the honey which may cause overbrowning.

• Since it has the ability to absorb and retain moisture, honey is used in the industry to keep baked goods moist and fresh. Use honey in baked goods you plan to mail to keep them bakery-fresh.

• Honey is also an excellent choice to use in salad dressings, since its emusifying qualities make it a perfect stabilizer.

Honey never goes bad.

Honey Storage

Storing honey is easy. Simply keep it in a cool location away from direct sunlight in a tightly covered container. It is not necessary to refrigerate honey. In fact, it's much easier to handle if you don't.

Honey may also be frozen, although there's really no need.

Do not be alarmed if stored honey becomes cloudy. This is called crystallization. It is not harmful nor is it any indication of deterioration. In fact, honey has an indefinite shelf-life thanks to its high concentration of sugar. Raw honey with high pollen content will crystallize even faster, and cold temperatures also cause crystals. Crystallized honey is one of the many forms intentionally produced for purchase by many beekeepers.

If your honey crystallizes, you can easily re-liquify it by gently heating the jar in a pan of hot water, stirring while heating.

Do not overheat as heat may alter flavor and color as a result of carmelization of the sugars.

Honey should not be fed to babies.

Honey and Health

Honey is composed of two main sugars, levulose and dextrose. These sugars do not need to be broken down by the digestive process, so honey is quickly absorbed into the bloodstream, giving a quick energy boost to the body. It also contains protein, vitamins and minerals, but no cholesterol.

Darker honeys have more nutrients than light ones. Vitamin and mineral content depend on the floral source of the honey. Honey has less than 2% sodium, and as such can be labeled as a sodium-free product by Food & Drug Administration standards.

Honey has been used in many medical applications over the years, but recent studies are now able to prove its beneficial nature in some applications, including as antibacterial topical treatment for burns and ulcers.

The reason is because honey has osmotic properties; that is, it tends to withdraw water. Water molecules strongly react with the sugars in honey, leaving little water available for microorganisms. Thus, infection-causing bacteria is literally dehydrated to death by honey.

Enzymatic activities of honey also produce hydrogen peroxide, which generate highly reactive free radicals which kill bacteria, further contributing to its antibacterial properties.

Honey has also been used to successfully store skin grafts for up to twelve weeks. Lab tests have shown that different types of honey have differing antibacterial sensitivities, so research continues to determine which floral sources are most beneficial.

Darker honey has a stronger flavor

Honey Flavors

There are as many flavors of honey as there are flowers, since the flavor of the honey is directly influenced by the type of nectar gathered by the bees from various floral sources. Flavors can range from mild to aromatic, spicy, fragrant or medicinal and are often combined to create gourmet flavors for the discriminating palate.

Honey Colors

Color is usually an indication of flavor concentration. Colors can range from near-white through yellow, yellow-green, gold, amber, dark brown or red to even nearly black. Usually a lighter color will indicate a milder flavor, while darker honey is customarily more robust and contains more minerals. Texture can also vary from thin to heavy.

Honey Textures and Honey Products

There are also various forms of honey, including liquid, comb, cut-comb, solid (granulated or crystallized), and chunk.

Liquid honey, the most widely used, is extracted from the combs by a centifrugal method and is usually filtered to remove all remnants of the comb and/or pollen.

Granulated or "sugared" honey is partially or wholly solidified honey crystals.

Creamed honey adds finely crystallized honey to liquid honey and has a smooth texture.

Comb honey includes the honey and comb as stored by the bees and can be served as is or cut into chunks.

Cut-comb is small chunks of sealed comb honey which is normally sold in pieces about four inches long and 1-1/2 inches wide, wrapped in cellophane.

Chunk honey is pieces of comb honey placed into containers and covered with liquid honey.

There are over 300 unique flavors of honey in the U.S.

Honey Flavors

Acacia	Pale yellow with a delicate taste from China and California.
Alfalfa	Popular in Utah, Nevada and other Rocky Mountain states; mild, near-white, good body, good for table honey, often diluted with other honeys.
Alsike Clover	Often used for surplus honey in northern states; mild, light-colored, often mixed with honey from white clover.
Basswood or Linden	Extra-white, with a slight bite when pure, often mixed with clover honey.
Black Locust	Extra-white, high quality honey.
Black Mangrove	A Florida favorite, light with a thin body, slightly brackish taste.
Black Sage or Ball Sage	Best honey plant in California; distinctive flavor.
Blackberry	Reddish-brown or near-white in color; a bit more flavorful than clover honey.
Buckbush	Called Coralberry in the eastern U.S.; light-amber color with good flavor.
Buckwheat	Purple to black in color; pronounced flavor; prized by food manufacturers.
Catsclaw	Popular in the southwest U.S.; white in color.
Clover, Sweet	Clover yields massive amounts of nectar popular with beekeepers as a source; white in color and mild in flavor.
Clover, White	Most-used east of the Mississippi; color is white to extra-light amber with a mild, delicious flavor.
Cotton	Used mostly in Texas now; light in color with a mild flavor
Dandelion	Honey is yellow with a strong flavor.
Eucalyptus	Varies in color and flavor but is overall bold with a slightly medicinal aftertaste.
Fireweed	Light in color and mild in flavor.
Gallberry	A Southern U.S. favorite; light amber with a pleasant aromatic flavor; does not crystallize making it a good candidate for chunk honey.
Goldenrod	Popular in Northern U.S. and Eastern Canada; yellow with a rich flavor.
Horsemint	White to light-amber with a minty flavor; may have a strong odor
Maple	Light amber to slightly darker; good flavor.
Mesquite	Light amber to white; usually mixed with others.
Orange and Citrus	A major source; white in color, mild flavor with delicate citrus blossom aroma.
Raspberry	White with a delicious flavor.
Saw Palmetto	Often considered the best in Florida; rich yellow in color.
Sourwood	Considered the most delicious in the eastern states; water-white with a mild, delicious flavor; sold mostly as comb honey or chunk comb honey.
Spanish Needles	Golden yellow with a pronounced flavor; can be mixed with white clover honey to obtain a mild, golden-tinted honey.
Sumac	Light amber with an excellent flavor.
Sweet Pepper Bush	Light yellow with a mild flavor and aroma of the bloom; marketed under the scientific name of Clethra.
Tulip Poplar	Red-amber with good flavor.
Tupelo	Popular in Georgia and Florida; light amber with a mild flavor and heavy body, does not granulate.
Vetch	Water-white, mild; wide selection of flavors, colors, and textures.

Honey Lemonade – makes 4 servings *in the sampler*

3/4	cup honey
1	cup lemon juice
1	lemon, thinly sliced
1	quart carbonated water
	Ice cubes

Mix honey and lemon juice together in a 1-quart juice container until honey dissolves. Add carbonated water and lemon slices. Refrigerate until cold. To serve, fill each glass with ice.

Honey Cream Cheese Tea Sandwiches – 7 servings

	Any variety bread slices
3	oz. cream cheese, softened
2	Tablespoons honey
1/2	teaspoon grated orange peel
	Watercress sprigs
	Orange peel*, finely julienne

Remove crust from bread; cut into desired shapes. Combine cream cheese, honey and grated orange peel; blend until smooth. Spread cheese mixture on bread; garnish with watercress sprigs and orange peel.

*Remove white part of peel.

Calories: 105 Carbohydrates: 9.2 g Cholesterol: 23 mg Dietary Fiber: 0 g Fat Total: 7.1 g Protein: 1.6 g Sodium: 64 mg

Apricot Honey Bread - 12 servings

3	cups whole wheat flour
3	teaspoons baking powder
1	teaspoon ground cinnamon
1/2	teaspoon salt
1/4	teaspoon ground nutmeg
1-1/4	cups 2% low-fat milk
1	cup honey
1	egg, slightly beaten
2	Tablespoons vegetable oil
1	cup chopped dried apricots
1/2	cup sunflower seeds, chopped walnuts or chopped almonds
1/2	cup raisins

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Calories: 302 Calories from Fat: 15% Carbohydrates: 61 g Cholesterol: 20 mg Dietary Fiber: 5 g Fat Total: 6 g Protein: 7 g Sodium: 154 mg

Honey Whole Wheat Bread

Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blend
Butter or margarine, softened

Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)

Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.

Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.

Honey Rose Hip Soup

Ingredients
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional

Instructions
Heat the rose hip juice or puree, honey, and lemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.

Yield: 5-6 medium bowls

Variations Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.

Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.

Watermelon and Red Onion Honey Salad

Ingredients
1 Tablespoon shallots, chopped
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey (or to taste)
1/3 cup olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper

Instructions
Whisk together the shallots, vinegar, raspberry puree, honey and oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

Yield: 6 servings

Honey-apple Facial Toner

Ingredients:

1 tablespoon honey

1 apple peeled and cored

Directions:

In blender, puree honey with a peeled, cored apple. Smooth over face; leave on 15 minutes.

Rinse with cool water.

Whole Wheat Honey Squaw Bread *in the Sampler*

This multi-grain yeast bread is slightly sweet and loaded with fiber. Makes two round loaves.

INGREDIENTS:

1/2 cup yellow corn meal

1/2 cup rolled oats

1/2 cup 100% bran cereal

1/4 cup wheat germ

2 cups boiling water

2 packages active dry yeast

1/2 cup warm water (115-120°F)

1/3 cup honey

2 Tbs butter or margarine, melted

1 tsp salt

2 cups whole wheat flour

3 cups unbleached flour

PREPARATION:

In a 1-quart glass measuring cup or bowl, combine cornmeal, oats, bran and wheat germ. Pour in 2 cups boiling water. Stir thoroughly. Set aside to cool.

Place yeast in large mixing bowl.

Add 1/2 cup warm water. Stir to dissolve yeast. Add honey, butter, and salt. Mix thoroughly. Add cooled cornmeal mixture. Stir until smooth. Stir in whole wheat flour. Gradually add unbleached flour, one cup at a time, until mixture is stiff enough to knead (about 2-1/2 cups).

Sprinkle remaining flour on board. Knead dough for 10 to 12 minutes until smooth. Add additional flour as necessary. Shape dough into ball. Lightly grease clean mixing bowl. Place dough in warm, draft-free place until doubled in size (about 1-1/2 hours).

Punch down dough to remove air bubbles. Turn out onto lightly floured board. Divide dough in half.

Shape each half into a round loaf. Place loaves on a large lightly greased cookie sheet or 2 pie plates. Cover. Place in warm, draft-free place until double in size (about 1 hour).

Bake in preheated oven at 350°F 40 to 50 minutes or until bread sounds hollow when tapped. Remove loaves from cookie sheet. Cool on wire racks.

Yield: 2 round loaves

Foaming Vanilla Honey Bath

Ingredients:

1 cup sweet almond oil, light olive or sesame oil may be substituted

½ cup honey

½ cup liquid soap

1 Tablespoon vanilla extract

Directions:

Measure the oil into a medium bowl, then carefully stir in remaining ingredients until mixture is fully blended. Pour into a clean plastic bottle with a tight-fitting stopper or lid. Shake gently before using. Enough for four large luxurious baths.

Swirl desired amount into the bathtub under running water - then step in and descend into a warm, silky escape.

Homemade Graham Crackers

INGREDIENTS:

· 1/2 cup all-purpose flour

· 1-1/4 cups whole-wheat flour

· 1/2 cup light rye flour (rye flour can be found in health food stores)

· 1/2 cup sugar

· 1 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt

· 1/4 teaspoon ground cinnamon

· 1/2 cup (1 stick) cold butter, cut into pea-size bits

· 1/4 cup honey

· 1/4 cup cold water

· 1 teaspoon vanilla extract

PREPARATION:

In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon.

Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm.

Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment-lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Yield: 48 crackers

Creamy Honey Cole Slaw

INGREDIENTS:

¼ cup honey

¼ cup fat free cottage cheese

¼ cup Newman’s vinegar & Olive oil dressing

½ head shredded red cabbage

1 tbs. Finely chopped chives

Blend the first three ingredients until smooth. Pour over the last two ingredients and toss.

If you like your slaw with some zing, add some crushed red pepper.

Rosemary Honey Hair Conditioner

Ingredients:

½ cup honey

¼ cup warmed olive oil, 2 tablespoons for normal, to oily hair

4 drops essential oil of rosemary

1 teaspoon xanthum gum (available at health food stores)

Directions:

Place all the ingredients in a small bowl and mix thoroughly. Pour into a clean plastic bottle with a tight fitting stopper or lid.

Apply a small amount at a time to slightly dampened hair. Massage scalp and work mixture through hair until completely coated. Cover hair with a warm towel (towel can be heated in a microwave or dryer) or shower cap; leave on to nourish and condition for 30 minutes. Remove towel or shower cap; shampoo lightly and rinse with cool water. Dry as normal and enjoy shinier, softer and healthier hair the natural way.

Easy Bake Honey Shrimp

Slightly spicy with a hint of sweetness, this shrimp recipe bakes quickly in the oven. Be careful not to overcook the shrimp or they will become rubbery. Japanese panko bread crumbs are now being carried in most chain grocery stores next to standard bread crumbs or in the Oriental section. If you cannot find them, use fresh white bread crumbs (no crusts) that have been air-dried, not toasted.

INGREDIENTS:

· 1/4 cup olive oil

· 1/2 cup orange juice

· 1 Tablespoon soy sauce

· 2 Tablespoons honey

· 2 garlic cloves, pressed

· 1 pound peeled fresh or frozen thawed shrimp, tails on optional

· 2 Tablespoons fresh dill weed, leaves stripped from stem

· 1/2 teaspoon ground cayenne pepper (red pepper), or to taste

· 1 cup panko (Japanese bread crumbs)

· 1/2 teaspoon kosher salt

· 1/2 teaspoon sweet Hungarian paprika

· 1/8 cup chopped chives

· 1/4 cup grated Parmesan cheese

PREPARATION:

Preheat oven to 450 F (425 F for glass). Line a shallow baking dish with nonstick foil or spray a glass baking dish with vegetable oil.

Measure olive oil, orange juice, soy sauce, and honey.

Squish to combine and add shrimp. Squeeze out air, seal, and toss to coat shrimp. Refrigerate 15 minutes.

Combine dill weed, cayenne pepper, panko, and kosher salt until well-blended.

Remove shrimp from marinade with a slotted spoon and place in baking dish along with 1/2 cup of the marinade. Spread shrimp into a single layer. Sprinkle evenly with the seasoned panko mix, then top with grated Parmesan cheese. Refrigerate for 15 minutes.

Bake shrimp 12 to 15 minutes until lightly browned.

Yield: 4 servings

Honey Peanut Skin Polish

Ingredients:

1 apricot

1 ripe pear

½ plum

3 tsp. honey

½ cup unsalted peanuts

Directions:

In coffee grinder or food processor chop peanuts until almost powder consistency. Set aside. Using a blender or food processor combine apricot, pear and plum. Blend to gel consistency and place contents in glass or hard plastic bowl. Stir in honey and peanuts.

On cleansed skin apply small amount of honey peanut polish. Starting at the cheeks, massage in light circular motions moving to forehead, nose, chin and neck, reapplying product where needed. Repeat. Product may be left on skin as a mask or rinsed immediately. Remove with tepid or cool water. Pat dry skin with soft towel and follow with appropriate moisturizer. Cover and store remaining polish in refrigerator.

Chile-Honey Roasted Nuts – makes 16 cups *in the sampler*

8 oz. pkgs. of nuts from Humphrey’s – one each of the following:

Pecans

Filberts

Brazil nuts

Pine nuts

Spanish peanuts

Cashews

Almonds

Sunflower seeds

1 cup of honey

1 Tablespoon of cayenne pepper

1 cup of sugar

Preheat the oven to 325°. Using cookie sheets with a lip, place parchment paper or wax paper in the bottom of the pans and spray lightly with cooking oil.

Pour all of the nuts into a large metal mixing bowl.

In a sauce pan, heat the honey just enough to make it thinner and mix in the cayenne pepper thoroughly. Add to the nuts and stir to coat completely.

Spread the nuts in a single layer on the cookie sheets and bake for 10 minutes. Let them cool slightly. Discard the paper.

Put the nuts back in the bowl and add the sugar. Stir to coat the nuts well, then spread them out on the cookie sheets to cool completely.

Transfer them to a bowl and serve or package them in air tight containers to give as gifts. Best if used within a week. That’s usually not a problem as they seem to disappear almost immediately.

Note: for a smaller batch, use ¼ of the honey & sugar, and ¾ tsp. cayenne pepper with one pound of mixed nuts (about 4 cups). If using unsalted nuts, add 1½ tsp. of salt to the sugar before coating.

Honey-Nut Snack Mix *in the sampler*

2 cups wheat bran cereal

4 cups toasted oat bran cereal

2 cups uncooked quick-cooking oats

1 cup chopped pecans

¼ teaspoon salt

1 ½ teaspoons cinnamon

½ cup butter or margarine

½ cup firmly packed brown sugar

½ cup honey

1 cup sweetened dried cranberries

1 cup raisins

1 cup dried bing cherries

1 cup dried blueberries

Combine first 5 ingredients in a large bowl; set aside.

Stir together butter, brown sugar, and honey in a small sauce pan over low heat, stirring until butter melts and sugar dissolves.

Pour butter mixture over cereal mixture, stirring to coat. Spread in a single layer on an aluminum foil-lined 15 x 10 inch jelly roll pan.

Bake at 325° for 20 minutes, stirring once. Stir in the fruit and bake for 5 more minutes. Spread immediately on wax paper; cool. Store snack mix in and airtight container.

Lincoln Land Beekeepers

Recipes