Cooking and Baking Tips
Recipes (More Recipes can be found in the newsletters) – If you would like to submit a fantastic honey recipe for this page, please send it to: firstname.lastname@example.org
1 cup old fashioned rolled oats – uncooked ½ cup chopped walnuts ½ cup raisins ½ cup honey 2 egg whites ½ teaspoon vanilla ½ teaspoon cinnamon Dash of salt
Combine oats and walnuts in a medium bowl. Mix together honey, egg white, vanilla, cinnamon, and salt in s small bowl. Add honey mixture to oats and stir until well blended. Spray 11x17 pan with nonstick cooking spray. Spread mixture on pan evenly. Bake at 325 degrees for 15-17 minutes tossing mixture 3 to 4 times during baking. Remove from oven and cool completely. Add raisins after heating so they do not dry out and get hard.
1 cup honey / ¼ tsp. salt / 3 eggs, well beaten / 2 - 8 oz pkg. chopped dates / 1 tsp. vanilla / 1 cup chopped nuts / 1 1/3 cups sifted flour / 1 tsp. baking powder / powdered sugar
Mix honey, eggs and vanilla. Beat well. Can use electric mixer. Add sifted dry ingredients – flour, baking powder, and salt. Mix well. Add dates and nuts and mix well. Spread in greased 13”x9”x2” baking pan. Bake at 350 degrees about 45 minutes. Cool in pan. Cut into 3’x1’ bars. Dust with powdered sugar. Makes about 40.
CHOCOLATE CHIP COOKIES
1 cup sifted flour ½ teaspoon baking soda 1/8 tsp cinnamon
1/2 teaspoon salt ½ teaspoon vanilla 1 cup semi-sweet chocolate chips
¼ cup nuts (optional)
Cream together shortening and honey until light and fluffy. Add egg and beat well. Sift flour, baking soda and salt together. Add flour mixture to shortening mixture, add vanilla and cinnamon and mix well. Fold in chocolate chips and nuts if desired. Chill and then drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees F for 9 minutes.
Blueberry Streusel Muffins
2 cups flour Streusel Topping
1 cup sugar 1/3 packed brown sugar
1 tsp. baking powder 1 Tsp. flour
½ tsp baking soda 1/8 tsp. ground cinnamon
½ tsp. salt 2 Tsp. cold butter
½ cup melted butter
1 tsp vanilla
1 ½ cups blueberries
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl beat eggs, butter and vanilla. Stir this into the dry ingredients until just moistened. Batter will be stiff. Mix in blueberries. Fill greased or paper lined large muffin tins ¾ full of batter.
In another bowl mix the brown sugar, flour and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan.
HONEY ANGEL FOOD
1 ½ cups of egg whites
1 ½ teaspoon of cream of tartar
¾ cup honey
½ teaspoon of salt
1 cup of cake flour
¼ teaspoon lemon extract
Add cream of tartar and salt to the egg whites. Beat the whites until they form stiff peaks. Add ½ of the honey slowly stirring it in. Add alternately in small quantities the flour (1/4 cup at a time) and the remaining honey. Add the lemon extract. Spoon the mixture into an angel food pan and bake at a temperature of 300 degrees F for 50 minutes. Invert pan, cool and remove from cake pan.
Pickled Green Tomatoes
(as modified by Joan Diehl)
1 onion, thinly sliced
1red bell pepper, ribs & seeds removed, thinly sliced
3 pounds green tomatoes (about 9 medium)
cut into 1 inch wedges, or whole if small
3 to 6 garlic cloves
3 to 6 small red chilis
3 cups honey or sugar
2 tablespoons coarse salt
4 cups cider vinegar
4 teaspoons mustard seed
2 teaspoons whole cloves
2 teaspoons celery seed
2 teaspoons whole allspice
(This is oiriginal recipe. Joan uses 3 onions, one red, one
green, one yellow pepper.)
1. In a large bowl, combine onion, bell pepper and tomatoes.
Pack mixture into 3 one-quart or 6 one-pint canning jars.
Place a garlic clove and a red chili in each jar and set aside.
2. In a large saucepan, combine honey, (or sugar), salt, vinegar,
mustard seed, cloves, celery seed, and allspice. Bring to a
boil over medium high heat, stir until sugar dissolves. Pour
over produce, leaving a 1/2 inch space at the top of each jar.
Wipe rims of excess, screw on lids.
3. Bring a large stockpot of water to a boil. Using canning tongs,
gently place jars in boiling water, making sure the water covers
the jars. Let jars sit in gently simmering water for 10 minutes.
Remove, let cool slightly. Check seal by gently pressing in
center of lid. If it doesn't pop back, it is properly sealed. If it
does, return jars to water for 10 more minutes. Let sealed jars
4. Let pickled tomatoes stand until flavors have melded, at least
2 weeks. Store unopened jars in a cool, dark place up to six
months. Jars will keep opened in refrigerator up to a month.
More recipes are coming soon...