From the Hive to Your Home

• Raw Natural HONEY

from the "Holyland"

 

• Oil & Beeswax BALMS

 

• Homemade Vegetable

Based SOAPS & Shampoo Bars

 

• Glycerin Soap

& Shampoo bars

 

• Honey-THemed

LOTIONS & BUtters

 

• Chemical free &

Alternative Skin Care

RECIPES (to EAT):

  • GRANOLA (my favorite!) and QUICK!!!!

    (YES - it will brown in the microwave) From Better Homes & Gardens

     

    • 2 cups regular rolled oats

    • 1/2 cup honey (or maple syrup)

    • 1/3 cup oil (canola or a light "tasteless" oil)

    • baking spices to taste (1 tsp-ish): CINNAMON FOR SURE, cardamom, clove, ginger (whatever you like - be creative)

     

    • (optional) you CAN add flavor extracts to the oats...

    PINA COLADA: add PINEAPPLE and COCONUT extract ~1 tsp each, use dried pineapple, coconut, and whole pecans.

    CHERRY PIE: add ALMOND extract and for the fruit, use dried cherries.

    AUTUMN SPICE: use ALL your baking spices to taste/preference, use papaya, raisins and walnuts.

     

    In a microwave safe container - stir oats, honey, oil, spice(s), (optional flavor) together.

    micro for 3 minutes (high). take out & stir.

    micro for 3 more minutes - take out & stir.

    you're going to microwave and stir at ~3 minute intervals until the oats "TURN DRY" and JUST START TO BROWN.  IF YOU WANT SOFT CHEWY GRANOLA - STOP WHEN LIGHTLY BROWN.  IF YOU WANT CRUNCHY GRANOLA, microwave and stir at ONE MINUTE INTERVALS until it's the crispness you like - keeping in mind that when it cools, it will also get turn crunchier.  (be careful - you CAN quickly overdo the oats when it gets toward the end - better to err on chewy side)

     

    AFTER THE OATS ARE DONE:  add craisins, raisins, papaya, coconut, candied pineapple, banana chips, dried cherries, whole walnuts or pecans or deluxe mixed nuts to the mix....WHATEVER YOU LIKE.

    (DO NOT microwave the dried fruits with the oat mixture - you'll have ROCKS!)

    I ALWAYS AT LEAST DOUBLE THIS RECIPE so I can have a stash at home as well as at work.

  • Off the Grid - Granola Bars

    • 1/3 cup honey

    • 1/4 cup butter, melted

    • 3 egg whites

    • 1 tsp cinnamon

     • 1/2 tsp almond flavoring

    • 3 cups granola (! use the recipe above)

    • 1/2 cup almonds (unless you already have these in your granola)

    • 3/4 cup cherries (unless you already have these in your granola)

     

    Preheat oven to 350 degrees. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola (and almonds/cherries). Spoon granola into a 9 inch, non-stick or well greased square pan. Use a piece of wax paper to firmly press mixture into pan. Bake 20 to 25 minutes until lightly browned. Remove from oven, place on cooling rack. When completely cooled - cut into bars (12 to 16 bars)

  • Apple Honey Crisp

    Makes 6 servings

     

    • 2 lbs. apples, quartered and sliced (1-1/2 quarts)

    • 1/2 cup plus 1/4 cup honey, (separated)

    • 1 teaspoon cinnamon

    • 1/2 teaspoon nutmeg

    • 1 cup flour

    • 1/4 cup butter, softened

     

    Toss apples with 1/2 cup honey, cinnamon and nutmeg in bowl. Turn into 2-quart baking dish. For topping, beat flour with butter and 1/4 cup honey until crumbly; sprinkle over apples. Bake at 350°F for 40 to 45 minutes or until apples are tender and topping is golden. Serve with some MELTY vanilla ice cream.

  • Strawberry Jam with HONEY instead of sugar!

    Makes 7 half-pints

     

    •  6 cups strawberries

    • 1 box powdered pectin

    • 2 cups honey

    • 1/4 cup lemon juice

     

    Mash berries, add pectin, stir well to dissolve. Bring to boil. Stir in honey & lemon juice. Bring to 9 degrees F above boiling and cook for 5 minutes. Spoon hot mixture into hot sterilized jars, seal, and hot water bath for 15 minutes.

  • Just a DRIZZLE

    The next time you're baking...drizzle some liquid gold into your mix! Or finish your squash or sweet potatoes with honey rather than brown sugar. When you bake with honey - your goods will stay fresh and moist - longer.

Honey substitution in a recipe:

 

You can use a one-for-one substitution of honey for sugar in most yeast breads and muffins, pancakes, or waffles.

 

When substituting honey in recipes calling for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey .

 

In cookie recipes using eggs or recipes with no other liquids, increase the flour by 2 tablespoons for each cup of honey.

 

Add ½ teaspoon baking soda for every 1 cup of honey used.

 

To avoid over browning, reduce the oven temperature by 25ºF if it is a recipe not designed for honey as an ingredient.

 

Granulated sugar may play a critical role (creaming, holding air in a batter) in some recipes. If substituting with all honey is not successful, you may choose to substitute half the sugar with honey.

 

Because of its high fructose content, honey is sweeter than sugar. If a product is too sweet with a one-for-one substitution, reduce the amount of honey by using ½ to ¾ as much honey as white sugar in the recipe.

 

Oil or spray the liquid measuring cup to make it easy for the honey to slide out after measuring.

 

visit the National Honey Board Website for more recipes

© 2014-2017 D's Bees | St. Peter, Wisconsin | phone: 920-922-7487 | email: dsbees.honey@gmail.com