60284940 beekeepers favorite recipes

8/2/2019 60284940 Beekeepers Favorite Recipes

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Colo r, Flavor and FormHoneys differ in color and tastedepending on t he blossoms visited bythe honey bees. Honey can be enjoyedin several forms comb honey, liquid

honey and whipped honey.

StorageStore honey at room temperature, neverin the refrigerator. If honey crystallizes,simply place the honey container inwarm water and stir until crystalsdissolve. Or, microwave 1 cup of honey

in a microwavesafe container, stirringevery 30 seconds, unt il crystals dissolve.Be careful not to boil or scorch thehoney.

Health BenefitsResearch has shown that un like mostother sweeteners, honey contains smallamounts of a wide array of vitamins,minerals and amino acids as well asantioxidants.

Honeys composition also makes it aneffective antimicrobial agent, useful fortreating minor burns and scrapes, and

for aiding t he treatment of sore throatsand other bacterial inf ections.

Research also shows that honey is agreat pre-workout energy source.

Subst i t ut ion and Cooking TipsFor best results, use recipes developedfor using honey. When you substitutehoney for granulated sugar in recipes,begin by substitut ing honey for up to

half of the sugar called for in t he recipe.With experimentation, honey can besubstit uted for all the sugar in somerecipes. When substituting honey forsugar i n baked goods:

! Reduce the liquid in t he recipeby 1/ 4 cup for each cup of

honey used.! Add about 1/ 2 t easpoon baking

soda for each cup of honey used.

! Reduce oven t emperature by 25degrees to prevent over-browning.

For easy measuring, coat measuring cupor spoon with cooking spray beforeadding honey.

A 12-ounce jar of honey equals astandard measuring cup.

Note: Honey should not be fed t o infant sunder one year of age. Honey is a safeand wholesome food for older childr enand adults.


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(Grand Prize Recipe from Cook-DuPage Beekeepers Association, Illinois)2 cups boiling water3/ 4 cup honey4 cups cranberry juice2 cups orange juice1 cup lemon juice

1 quart g inger aleIce cubes

Sliced lemons, limes, oranges or strawberr ies (opt ional)Combine boi ling water and honey, st irr ing to dissolve. Chill . In large punchbowl combine cranberry, orange and lemon juices. St ir in honey mixture.

Just before serving add ginger ale, ice cubes and fruit garnish. Makes about12 servings.

While gathering nectar, honeybees also pollinate flowers.Without pollinat ion, you wouldn tget as many f r uits and vegetables.


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(Awar d-winning salad r ecipe fr om Chippewa-Eau Clai r e County Beekeepers,Wisconsin)

1 can (20 ounces) crushed pineapple2 packages (3 ounces each) lemon gelatin1/ 4 cup honey2 tablespoons each lemon juice and orange juice concent rate, undiluted

1 cup grated carrots1/ 2 pint whipping cream (or 1-1/ 2 cups defrosted frozen whipped topping)

Drain liquid from canned pineapple into measuring cup and add enoughwater t o make 1-1/ 2 cups liquid. Pour liquid into pan and bring to a boil.

St ir in gelatin unt il dissolved. Remove from heat and blend in honey, lemonjuice and orange juice concent rate. Pour into medium bowl and refr igerateunti l slight ly thickened, 20 to 25 minutes. Whip cream unti l soft peaksform. Blend gelat in, p ineapple, carrots and whipped cream (or defrostedfrozen whipped topping). Pour into a 9x9-inch pan and refrigerate until


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(Award-winning miscellaneous recipe from Anderson County BeekeepersAssociation, Tennessee)

1 mango, peeled, seeded and chopped*3/ 4 cup each raisins and chopped onion1/ 2 cup eachchopped bell pepper and snipped dates1 apple, chopped

2 cloves garl ic, finely chopped1 cup honey3/ 4 cup cider vinegar1/ 2 teaspoon ground cinnamon

In medium ski llet combine mango, raisins, onion, bell pepper, dates, apple

and garlic. In bowl combine honey, vinegar and cinnamon. Pour int o skil letand mix well. Bring t o a boil, decrease heat to high simmer and cook forabout 40 m inutes stirr ing occasionally. Cool and refr igerate for up t o 10days. May be canned using the USDA canning guidelines. Makes about 2-1/ 2 cups.


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(Award-winning m ain dish r ecipe f r om the Pennsylvania Beekeeper sAssociation)

1 pork shoulder roast or picnic roast (remove any visible fat)or 3 t o 4 pounds turkey legs

1-1/ 4 cups ketchup1 cup eachchopped celery and chopped onion

1/ 4 cup water1/ 3 cup honey2 tablespoons lemon juice3 tablespoons eachwhit e vinegar and Worcestershire sauce2 tablespoons dry mustard1 teaspoon salt

1/ 2 teaspoon pepperCrusty rolls or flour t ort illas

In a 9x13-inch pan, combine all ingredients. Cover with fo il and roast at 300Ffor 3 t o 3-1/ 2 hours. Shred meat using two forks, removing all bones and


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(Award-winning desser t r ecipe fr om Lorain County Beekeeper s Associat ion,Ohio)

4 eggs2 cups milk1 cup shredded or f laked coconut1/ 3 cup all-purpose flour3 tablespoons butter, softened1 teaspoon vanil la ext ract

1/ 4 teaspoon salt1/ 2 cup honey

Place all ingredients except honey in a blender or food processor. Blend unt ilcombined. With blender or processor running, slowly pour in honey mix ing to

combine. Spray eight (4-ounce) custard cups with nonstick cook ing spray.Divide mix ture evenly in to cups. Place cups on cookie sheet. Bake at 325F for30 to 35 minut es or unt il coconut is light ly browned. Makes 8 servings.

In gener al, the lighter -color edhoneys are milder in f lavor whiledar ker -colored honeys arestronger.

60284940 beekeepers favorite recipes

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