Cooking with honey

    Honey is not just for the bees. This sticky sweet food   actually has several health benefits for us humans as well! Does that mean that honey is a perfect food? Definitely not. Honey is filled with calories and contains simple sugars such as glucose and fructose. Actually, honey contains more calories than table sugar. While we’re not recommending that you eat globs of honey every day, we also want you to know the good things about this food.

1. Honey contains antioxidants, which are powerful compounds that can reverse aging. These antioxidants can also help improve digestive system and help you stay healthy and fight disease.
2. The smoothness of honey can help relieve sore throats and nighttime coughs in children.
3. It can give you a boost of energy when you’re feeling tired. Honey is actually known for boosting the performance, endurance and reducing muscle fatigue of athletes.

Honey Cornmeal Biscuits

These healthy biscuits are sweetened with honey, instead of sugar.

Ingredients                                                       

• 1 3/4 C. buttermilk baking mix
• 1/2 C. yellow cornmeal
• 1/2 C. low-fat (2%) milk
• 2 Tbs. honey

Directions

Preheat oven to 450 degrees F. In large bowl, combine all ingredients until dough forms; beat 30 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into a ball; knead 10 times. Roll or pat out 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on ungreased cookie sheet for 8 to 10 minutes or until golden brown. Serve with additional honey.

Yield: 12 biscuits.

Greek Yogurt Dessert with Honey and Strawberries

Simply, healthy and totally delicious! Try it with any fresh fruit you have on hand. It’s a great low-fat substitute for ice cream.

Ingredients

• 1 small container plain non-fat Greek yogurt
• Honey
• 12 strawberries, washed and roughly chopped

Directions

Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top.

Variations:

– Add toasted chopped nuts

– Layer ingredients like a parfait for a pretty presentation

– Use any fresh fruit

Honey Oat Wheat Muffins

Hearty and chewy, also great when frozen and reheated.

Ingredients

• 1 1/2 C. buttermilk
• 1 C. rolled oats
• 2 Tbs. honey
• 2 Tbs. vegetable oil
• 1 C. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Directions

Preheat oven to 350 degrees. Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.

Yield: 8 muffins

Bee Sweet Banana Bread

Makes 1 loaf

• 1/2 cup honey
• 1/3 cup butter or margarine
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

Honey Cornbread

Makes 9 servings

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2% low-fat milk
• 1/4 cup honey
• 2 Tablespoons vegetable oil
• 1 egg

In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. In a small bowl, whisk together milk, honey, oil and egg. Pour honey mixture into dry mixture and mix until just combined. Spoon batter into a well-greased 9×9-inch pan. Bake at 350°F for 30 minutes or until a wooden pick inserted near center comes out clean. Serve warm. If desired, reserve 3/4 pan for use in Honey Cornbread Stuffing.

Nutrition: 207 Calories * 5.06 g Fat Total * 4.9 g Protein * 28.9 mg Cholesterol * 35.8 g Carbohydrates * 539 mg Sodium * 1.8 g Dietary Fiber * 22% Calories from Fat *

Honey Gingerbread

Makes 2 loaves

• 1 cup butter or margarine, softened
• 1-1/2 cups honey, divided
• 1 egg
• 2-1/2 cups flour
• 2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 cup boiling water

Preheat oven to 350°F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running, add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add 1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out clean, 40 to 50 minutes.

Serving Size: 1/10 of a loaf or approx. 3/4 inch slice

Nutrition: 224 Calories * 9.65 g Fat Total * 2.30 g Protein * 35.5 mg Cholesterol * 33 g Carbohydrates * 187.4 mg Sodium * 0.072 g Dietary Fiber * 38% Calories from Fat *

Honey Mango Margarita Cupcakes with Sea Salt

Makes 12-14 cupcakes

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup ripe mango, puréed
• Zest and juice (1/4 cup) of one lime
• 1/4 cup buttermilk
• 1/2 cup Butter, softened
• 1/2 cup Wildflower honey
• 2 large eggs

Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt; set aside. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired. *Any mild-flavored honey such as Clover may be used

Mango Lime Buttercream Frosting

Makes 12-14 servings

• 1/2 cup Butter, softened
• 1/2 cup ripe mango, puréed
• Zest and juice (1/4 cup) of one lime
• 2 Tablespoons Wildflower honey
• 4 to 5 cups powdered sugar

In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. *Any mild-flavored honey such as Clover may be used

Pumpkin Honey Bread

Makes 2 loaves

• 1 cup honey
• 1/2 cup butter or margarine, softened
• 1 can (16 oz.) solid-pack pumpkin
• 4 eggs
• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

Serving Size: based on 1/8 loaf, about 1-inch slice

Nutrition: 261 Calories * 7.51 g Fat Total * 5.43 g Protein * 68.8 mg Cholesterol * 44.5 g Carbohydrates * 411 mg Sodium * 2.53 g Dietary Fiber * 25% Calories from Fat *

Ingredients:

¼ lb butter (this is about 115g)
1 Cup sugar
3 beaten eggs
½ Cup Karo syrup (a brand of corn syrup)
½ Cup honey
½ tsp vanilla
½ tsp lemon juice
1-2 cups of chopped or whole pecans (as you prefer)
1 pinch cinnamon
1 pinch nutmeg (optional, for a more exotic aroma)
9-inch uncooked pie shell
Instructions:

• Preheat oven to 325 degree Fahrenheit (or 160 degree Celsius).
• In a heavy-bottomed sauce pan, brown butter over medium high heat to get a nice nutty aroma for the pie. Be careful not to burn it. Remove and allow to cool slightly.
• In a large mixing bowl, combine sugar, eggs, syrup and honey. Using a wire whisk, blend all ingredients well.
• Add the brown butter, lemon juice, vanilla and pecans. Season with cinnamon and nutmeg. Continue to whip until all ingredients are well blended.
• Pour into pie shell and bake on center rack of oven for 45 minutes to an hour.
• Remove and allow to cool .