Cooking with HONEY
Honey is really the only perfect all-purpose sweetener. Honey doesn’t overpower or intimidate the flavor of any food. Honey brings out the individual character of any meat. Honey will add a delightful touch to tea, coffee, fruit juices, cocktails, or to whatever you add it to. It give a crisp distinct flavor to vegetables and salad ingredients and also adds delicate touch to fruits and cereals. Pancakes, waffles, muffins or rolls are not complete without honey.
Why use HONEY in your recipes?
It is the original sweetener!
Foods cooked and sweetened with honey will have a better flavor and will keep your baked goods oven fresh for several days because of its marvelous keeping qualities.
The real beauty of honey to all other sweeteners is honey does more than just sweeten. Honey is nourishing, it adds its subtle depth, body and delicious flavor to any dish in which it is used. As well as a necessary ingredient that assures a moist and tender mixture in all breads, cakes and other baked goods that will help keep them moist for days.
How to cook with HONEY
When using honey in cooking, moisten the measuring spoon or cup first with water or oil, then measure the honey.
Substitute ¾ cup of honey for sugar up to one cup. Reduce total amounts of other liquids by one quarter cup per cup of honey.
Lower baking temperature 40 to 50 degrees to prevent over-browning.
Foods sweetened with honey will have a better flavor if kept until the day after baking before it is served.
To bring crystallized honey back to liquid state, place container of honey in a pan of warm water until crystals disappear.
Recipes with Honey
Below are some of Eleanor's favorite recipes made with honey. Hopefully you will love them as much as her!
Healthy Blender Drink
*1 ripe banana
*2 prunes, cooked and pitted
*1 T all bran cereal
*1 T wheat germ nuggets
*½ tsp lemon juice
*½ cup orange juice
*1 T Arizona honey
*1/8 tsp Arizona bee pollen
Place in blender all ingredients; blend until smooth and creamy, makes about 10 oz
Note: Try substituting ½ cup of milk for the orange juice and add one Tablespoon of peanut butter (with or without the prunes) Get creative!
* 4 cups boiling water
* 1 ½ - 2 cups Arizona honey
* 1/8 TSP Arizona bee pollen
* ½ cup honey syrup
* ½ cup fresh lemon juice
* 1 ½ cups apple juice
* 1 ½ cups fresh orange juice
* 4 cups ice water
* lemon slices
Honey syrup: is made by blending together 4 cups boiling water with 1 ½ to 2 cups of honey. Keep in refrigerator in covered container.
Punch: Combine all of the ingredients with the exception of the lemon slices. Stir until well blended. Chill. Serve in tall ice filled glasses. Makes 2 quarts.
Apricot Honey Bread
* 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 raisins
* 1/2 cup sunflower seeds, chopped walnuts or chopped almonds
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.
- Makes 12 servings -
Nutritional Information Per Serving
Protein: 7 g Fat Total: 6 g Sodium: 154 mg Carbohydrates: 61 g Calories
from Fat: 15% Cholesterol: 20 mg Calories: 302
Dietary Fiber: 5 g
* 1/3 C. butter or margarine
* 3/4 C. honey
* 2 teaspoon vanilla
* 2 eggs
* 1/2 C. unbleached flour
* 1/2 teaspoon salt (optional)
* 1/3 C. coco powder
* 1 C. chopped walnuts
Cream butter or margarine in a smaller mixer bowl; blend in honey and
vanilla. Add eggs, one at a time, beating well after each addition. Combine
flour, salt and carob, gradually add to creamed mixture. Stir in nuts. Pour
into a greased 9x9x2-inch pan. Bake @ 350 degrees for 30-35 minutes. Cool.
Frost with Creamy Brownie Frosting. Yield: 16 brownies.
Carrot - Pineapple Cocktail
* 2 cups pineapple juice
* 2 medium carrots, washed and cut into 1-inch pieces
* 1 slice lemon, 1/4 " thick
* 1 cup of ice, crushed * 2 tsp Arizona honey
* 1/8 tsp Arizona bee pollen
In a blender combine the pineapple juice, carrot pieces and lemon; blend until the carrot is liquefied. Remove cover from blender and add the crushed ice. Cover and continue to blend until ice is liquefied. Sweeten with Arizona honey. Serve in cocktail glasses garnished with a slice of orange. This recipe makes approximately 3 cups.
* 2 cups of crushed fresh peaches
* 1/2 cup Arizona honey
* 1 quart of milk
* 1/2 tsp of almond extract
* 1 quart of vanilla or cherry ice cream
Combine fresh peaches and Arizona honey in blender. Add half of the milk; beat and blend. Add the balance of the milk along with the almond extract and half the ice cream. Beat until smooth. Pour into tall glasses, top with balance of ice cream, servings 6
* 1 egg
* 1 cup of orange juice
* 1 T of Arizona honey
1/8 tsp Arizona bee pollen
Combine egg, juice, Arizona honey, and Arizona bee pollen. Shake until well blended. Pour into tall glasses. Serve immediately. Makes one serving Variations: just before serving add a scoop of orange or lemon sherbet.
Eleanor's Favorite Honey Facial Recipes