Welcome to National Honey Month!

Ah, September… As September comes to an end, we celebrate the sweetest gift of nature – honey, of course! This one, simple ingredient is all-natural, delicious and versatile. September is National Honey Month! 

Honey is so versatile..we will start with cooking...

Cooking

Reduce the liquid in a recipe by 1/4 cup for each cup of honey you use.

Replace sugar with honey: Simply substitute honey, cup for cup, in place of sugar. As a rule, reduce the liquid by 1/4 cup for every cup of honey used. In cookie recipes using eggs and no additional liquid, increase the flour by 2 tablespoons per cup of honey, or enough flour to give the desired consistency. Chill before shaping and baking.

For every cup of honey used in a recipe, increase the baking soda by 1/2 teaspoon.

Reduce the oven temperature by 25º to prevent over browning.

Use honey when brewing for a great tasting beer.

When baking cookies and scones, use honey to help reduce crumbling.

For easy measuring, coat the measuring utensil with vegetable oil or nonstick cooking spray before you measure the honey.

To freeze sliced or crushed fruits for the winter, use 1 part strained honey to 4 or 5 parts fruit. For whole fruits, add 1 cup of water to every 2 cups of honey. Use just enough of the diluted honey to cover the fruit.

Add honey to fresh fruit or fruit salads. Honey's acidic nature prevents fruit from turning brown. Use light-flavored honey so it doesn't mask the fruit flavor.

Make your own honey butter spread. Beat together 1/2 cup margarine or butter and 1/3 cup of honey until smooth (about 3 or 4 minutes) and you have honey butter spread. Beelicious!

To glaze meat, such as ham or turkey, turn the oven temperature to 225º and baste with honey every 10 to 15 minutes during the last hour of baking.

Add honey, 1 teaspoon at a time, to foods that are too spicy or too salty, such as chili. Honey will tame down the spices while enhancing the flavor, and you won't notice the sweetness.

Honey contains a wide array of vitamins, such as vitamin B-6, thiamin, niacin, riboflavin and pantothenic acid.

Use honey as a topping on ice cream, pureed fruit or on meat.

For a sweet, shiny glaze on your dessert, mix honey with melted butter and drizzle over angel food cake or pound cake.

Need a topping for cupcakes or a carrot cake? Soften an 8-oz. package of cream cheese and mix with 1/4 cup of honey and a pinch of salt. Cream until smooth.

Brush honey on warm baked goods for a sweet shiny glaze.

Combine equal parts Dijon-style mustard and honey. Spread on sandwiches, use as a dip for vegetables and pretzels, or brush on grilled meat and sausages.

Drizzle honey over pancakes or cornbread.

Sweeten your barbecue sauce by adding 2 tablespoons honey into prepared sauce. Add more to suit your taste.

Granulation does not affect the taste or purity of honey. Honey never spoils. It may be used granulated or restored to a liquid. To reliquefy honey place the open glass or can container (never plastic) in a pan of hot water until all crystals melt.

here are some awesome easy recipes...

Harvest Pumpkin Muffins

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3/4 cup honey
• 1 egg
• 1 cup solid pack pumpkin
• 1 cup chopped toasted walnuts (optional)

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Honey Bee Cupcakes

• 3 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 1 vanilla bean, split and scraped
• 1 Tablespoon vanilla extract
• 6 eggs, room temperature
• 1 cup buttermilk
• Burnt Honey Buttercream, (recipe below)

Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.

Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.

Burnt Honey Buttercream

• 1/3 cup Tupelo or Wildflower honey
• 1/3 cup water
• 8 egg yolks
• 1 cup granulated sugar
• 1 lb. unsalted butter, softened

In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.

Honey Buttercream Frosting:

1 cup unsalted butter, 1/3 cup honey plus two tablespoons, 2 level tablespoons meringue powder, 4-5 cups powdered sugar, gold food coloring (optional). Cream the butter, honey, and meringue powder for 2 minutes. Add 2 cups of powdered sugar. Start on low speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition until the icing is thick enough to be of good piping consistency. You want it to be stiff enough to hold a shape but don’t add so much sugar that it loses its creaminess.



For the cute little bees:

Use yellow peanut M&M's and the black gel icing that comes in a little white tube, ready-made and store-bought, to paint three black stripes on the bees. You could use black royal icing, you just want to make sure you know how the bee is going to sit once you’re done icing it and have set it down to dry. Many bees want to roll over onto the icing; make sure they are dry. You have to make sure you prepare the bees the night before so that the icing is completely dry before you add them to the cakes.  I used almond slivers for the wings.

 

Golden Morning Muffins

Makes 12 muffins

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup butter or margarine, softened
• 1 cup honey
• 2 eggs
• 1/2 cup 2% milk
• 1 cup dried, chopped apricots
• 1 cup chopped walnuts

Grease muffin tin or line with paper bake cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.

 

Honey Moist Cornbread

1 cup all-purpose flour

1 cup yellow or white cornmeal

1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Half & Half
1/4 cup butter, melted
1/4 cup honey
2 eggs, slightly beaten
 

Heat oven to 400°F. Combine flour, cornmeal, sugar, baking powder and salt in medium bowl. Stir in all remaining ingredients just until moistened.

Pour into greased 8- or 9-inch square baking pan. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean.

 

 

Honey-Herb Focaccia

Makes 6 servings

• 1 package (1 lb.) frozen bread dough, thawed
• 1 Tablespoon olive oil
• 6 Tablespoons honey
• 1 oz. sun dried tomatoes packed in olive oil, chopped
• 1 Tablespoon chopped mixed fresh herbs (such as rosemary, thyme, basil or dill)
• salt

In large bowl, let dough rise until doubled; punch down. Grease 9 x 13-inch baking pan or large cookie sheet. Stretch dough to fit pan, let rise for 30 minutes. Prick top of dough with fork at 1-inch intervals. Brush with olive oil. Bake at 400°F for 10 minutes. Brush with honey; sprinkle with tomatoes, herbs and salt. Bake 10 to 12 minutes or until crust is golden brown. Remove from oven to wire rack; cool slightly. Cut into squares.

OTHER USES FOR HONEY.....

Energy Boost

Honey is a great source of energy. For a quick boost of energy:

Stir a spoonful of honey into your morning juice or afternoon yogurt.

Sweeten your coffee or tea with honey.

Drizzle honey on your favorite cereal or look for home-sweetened cereals in the grocery store.

Make a peanut butter and honey sandwich.

Dip apple slices and other fresh fruit in honey.

Eat a spoonful of honey before your morning jog or exercise routine.

To replenish energy and fluids, stir a spoonful of honey into a glass of water.

Spread honey on toasted bread, bagels or English muffins.

The honey is one of the best home ready-made for fat reducing program which gives quick result and improve the health condition in a better way. The honey bee’s gathers nectars from the flowers it is later converted in to honey by honey bees these honey are collected in the waxy walls of honey bees. The honey is a natural sweetener and it is rich in various vitamins and minerals. The natural sweetness of honey is due to monosaccharides fructose and glucose. The fructose which present in the honey purifies the blood and reduces the fatty contents. The honey has several amazing medicinal properties which helps to reduce unwanted fatty acids which present in the human body. The iron and dietary fiber in honey helps to reduce the fat.

HOW TO TAKE HONEY FOR FAT REDUCING:

• Take 2 spoon of honey mix it will warm water drink this water twice a day morning and night by following this your body fat will reduce quickly and you will get smart and stylish body.
• Take 2 spoon of honey mix it with 1 glass of warm water and add juice of 1/2 lemon drink this juice twice a day it will also give you a better result for fat reducing.
• These are the way to take honey for fat reducing program. Follow these fat reducing tips and have healthy stylish body.

(ok I will beleive this part..sort of..... I just like honey anyways)

Medicine

When consumed daily, pure honey will reduce your body's susceptibility to infections.

Because of honey's fructose content, many claim it is a cure for a hangover.

Swallowing a teaspoon of honey may soothe a sore throat or cough. (I mix it with apple cider vinegar and swear by it..June)

Boost your daily supply of antioxidants by eating honey.

If you're feeling tired and need a boost of energy, stir a spoonful of honey into a glass of water or add honey and fresh fruit to yogurt for a power-packed snack!

Honey is a great source of vitamins and minerals, such as vitamin B-6, thiamin, niacin, riboflavin and pantothenic acid.

Beauty

Honey has the natural ability to attract and retain moisture and is an important factor in beauty products because of its ability to help skin maintain softness, suppleness and elasticity.

Relax with a honey bath:

Relax with a honey bath: Add 1/4 cup honey to your bath water for a fragrant, silky bath.

Healthy hair:

Keep your hair healthy with a hair shine: Stir 1 teaspoon of honey into 4 cups of warm water. (Add lemon if desired.) After shampooing, pour the honey mixture through hair. Do not rinse. Dry as normal.

Hair conditioner:

Mix 1/2 cup honey with 1/4 cup olive oil. (For normal to oily hair, use only 2 tablespoons oil.) Using a small amount at a time, work mixture through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap and shampoo well. Rinse. Dry as normal.

Acne remedy:

Honey helps clear up acne without drying your skin! Use soothing skin clarifier to help clear up minor acne: Mix 1/2 cup warm water with 1/4 teaspoon salt. Using a cotton ball, apply the mixture directly to the blemish. Maintain pressure with the cotton ball for several minutes. This softens the blemish. Then, using a cotton swab, dab honey on the blemish and leave it on for 10 minutes. Rinse and pat dry.

Skin lotion:

Keep your skin smooth with smoothing skin lotion. Mix 1 teaspoon honey with 1 teaspoon vegetable oil and 1/4 teaspoon lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.

Sunscreen:

Protect your skin from sun damage by consuming honey and using smoothing skin lotion.

Cleansing scrub:

Make your own honey cleansing scrub. Mix 1 tablespoon of honey with 2 tablespoons finely ground almonds and 1/2 teaspoon lemon juice. Rub gently onto face. Rinse off with warm water.

Firming mask:

Keep your skin looking young with the honey firming face mask. Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Facial toner:

In blender, puree 1 tablespoon honey with a peeled, cored apple. Smooth over face; leave on 15 minutes. Rinse with cool water.

Moisture mask:

Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Household

Make beeswax candles.

You can make peanut butter playdough out of regular kitchen ingredients. Take 1 cup smooth peanut butter, 1/2 cup honey and 2 cups nonfat dry milk. Mix together the peanut butter and honey first. Add half of the dry milk and mix; then continue to add a little at a time until it feels soft and playful! Use less than 2 cups of dry milk if the clay seems to be getting dry. And, YES, YOU CAN EAT IT!