14 January 2011

A land flowing with milk and HONEY

The Old Testament mentions the Promised Land flowing with milk and honey-symbols of abundance. Honey was discovered in the Egyptian tombs unspoiled-even after being in storage for more than 2,000 years! Besides being used as food, it was used as medicine-more than half the remedies prescribed by Egyptian doctors contained honey. Ancient Egyptians, Greeks, and Romans spread honey on wounds to hasten their healing-so did the German field medical personnel during WWI. Even as late as 1070 in England, a surgeon announced he was using honey on open wounds after surgery-and had fewer bacterial infections than similar wounds treated with antibiotics. Honey proved to be an effective disinfectant; it hastened healing; and bacteria did not develop resistance to it, as often happens with antibiotics.~Making the Best of Basics. James Talmage Stevens

The lowdown on honey

Honey may be used, measure for measure, in place of sugar in the following preparations:
baked apples
baked ham
candied vegetables
cinnamon toast
dressings for salads
glazes lemonade
pie fillings puddings
punch drinks
sweet & sour dishes

When baking with honey as a substitute in regular recipes, there are three steps you must take in order for it to work.
1. Use only 75% liquid honey for sugar-1/4 C. honey for each 1 C. sugar
2. Reduce the total liquid ingredients by 25%-eliminate 1/4 C. liquid for each C. of sugar replaced by honey.
3. Reduce oven heat approximately 25-35 degrees. Honey caramelizes, becoming darker and/or burning at a lower temperature than sugar.

Recipes for honey

Honey butter-1/2 C. butter and 1 C. honey. Blend well and store in refrigerator. For cinnamon butter add add 1 teas. cinnamon to the honey butter.

Honey chippers-1/2 C. butter
1/2 C. honey
1 egg
1 1/4 C. sifted butter
1/2 tsp. baking soda and salt
1 C. chocolate chips
1/2 C. chopped pecans.
Cream butter and honey together, add egg and beat well. Mix dry ingredients and add to creamed mixture. Stir in chocolate chips and pecans. Drop onto greased cookie sheet. Bake at 375 for 12-15 minutes. About 3 dozen

Honey butter cookies-2 C. butter
1 C. honey
2 eggs, separated
1 T. grated lemon peel
8 C. flour
1 1/4 tsp. baking powder
2 T. lemon juice
1 C. almonds, chopped
Mix all together except for egg white. Shape into balls and flatten. Brush with beaten egg whites and sprinkle with almonds. Bake at 350 for 10-15 minutes. About 7-8 dozen. Dough may need to be chilled before shaping.

Honey Custard~A favorite
2 eggs, 2 C. milk, 1/4 C. honey, and 1/8 teas. salt.
Beat eggs slightly and add milk, honey, and salt. Pour into molds and set in a pan of water. Bake at 350 for 30 minutes. About 24 oz.

Peanutty chompers-1 C. honey, 1 C. peanut butter, 1 1/2 C. nonfat dry milk
Add peanut butter to warm honey and mix well. Stir in dry milk. Form into small balls.

Honey crispies-a favorite
1/2 C. butter
2 T. milk
1 C. flour
3/4 C. honey
1/4 tsp. salt
1 C. coconut
1 teas. vanilla
2 C. rice Krispies cereal
Combine all ingredients except vanilla and cereal in saucepan. Cook over medium heat, stirring constantly until dough leaves sides of pan and froms a ball. Remove from heat and cool. Add vanilla and cereal. Shape into balls; roll in additional coconut. Store in fridge.