Cooking With Honey Storey Country Wisdom Bulletin A – 62 – Joanne Barrett

Add the milk and eggs. Mix together the flour, baking powder, and salt; add to the honey mixture to make a smooth batter. Stir in the blueberries. Fill a greased muffin tin two thirds full and bake in a 400°F. oven for 20 minutes. Serve warm. Whole Wheat Bread Recipe (page 12) — substitute half or all of the whole wheat flour with unbleached white flour 6 tablespoons melted butter ½ cup warmed honey 1 cup raisins 4 teaspoons cinnamon 2 tablespoons melted butter Prepare the dough as for the bread recipe.

After the dough as risen once, punch down and divide it in two. Roll each piece of dough on a floured board into an oblong shape, ¼ inch thick. Spread each piece with the melted butter, honey, raisins, and cinnamon. Separately roll each piece of dough up as for a jelly roll and pinch the seams to seal.

Tuck the ends under and put each loaf in a wellgreased bread tin. Brush the top of each loaf with a tablespoon melted butter. Bake in a 350°F. oven for 45 to 50 minutes until golden brown. Remove from the pans to cool. ⅔ cup honey ½ cup oil 3 eggs, beaten 3 ripe bananas, mashed ¼ teaspoon salt 1 teaspoon vanilla 2 cups unbleached flour or whole wheat pastry flour 1 teaspoon baking soda Beat together the honey and oil, then add the eggs.

Add the mashed bananas, salt, and vanilla; mix well. Sift together the flour and baking soda. Gradually blend the flour mixture in with the banana mixture until the batter is smooth. Grease 1 large or 2 small loaf pans, pour in the batter, and bake in a 350°F. oven for 45 to 60 minutes depending on the size of the pan.

Lower the oven temperature if the bread is browning too quickly. This is my favorite yeasted bread. I use it around the holidays when friends drop in.

One night in May, five years ago, we unloaded forty beehives into our small orchard. This was my first experience with bees and honey. Throughout that summer, we were amazed by the continuous hum from the bees. By August, we were truly up to our elbows in honey, selling most, but keeping all we needed for our family.

With honey free for the taking, I gradually switched from cooking and baking with sugar to preparing food entirely with honey. Learning to cook with honey has been fun. I began by using recipes that called for honey. Then I found that I could use honey to replace all or some of the sugar in almost any recipe, if I followed a few simple rules.

I often experimented — adding a bit more of one thing or another so that a recipe worked out. My family has become quite used to tasting honey in the foods I cook. Yet, it is always a treat to hear a guest say, “Oh, this was made with honey!” In this bulletin, I have tried to illustrate the versatility of honey. Honey can enrich most any food. The distinctive flavor can be enjoyed as just a hint of a teaspoon in a salad dressing or in the full richness of the flavor in a dessert.

OceanofPDF.com What Is Honey? Flowers secrete a sweet liquid called nectar. Bees collect this nectar and carry it back to the hive, where it is thickened into honey. During the hot summer months, bees store much more honey than they can use, and the beekeeper harvests this surplus. Honey can be obtained in several forms. Comb honey. Honey can be left in the wax combs, just as the bees store it. Comb honey is delightful to eat, wax and all, spread on a warm slice of fresh bread or a muffin.

Since the bees have sealed it in wax, it keeps all the original flavor months later. Liquid honey. This honey is spun from the combs and bottled. Most commercial honey is warmed before bottling so it will remain liquid. Liquid honey is the easiest and most commonly used form for cooking. Crystallized honey. This is extracted honey which has been bottled unheated. It will undergo a natural process of granulation and will retain its original flavors better than heated honey.

It has a nice, easily spread consistency, and many people prefer their honey this way when they become familiar with it. Slow warming in a pan of water will reliquify crystallized honey if this is desired.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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