Read The Healing Powers of Honey Online

Authors: Cal Orey

The Healing Powers of Honey (28 page)

BOOK: The Healing Powers of Honey
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Honey Custard French Toast
½ cup honey
1 cup milk
6 eggs
1 ½ teaspoons cinnamon
teaspoon salt
12 slices (¾-inch thick) French bread
Butter
Honey and toasted pecan pieces
In large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat, turning once. Serve with honey and sprinkle with pecans, if desired.
 
(
Source:
National Honey Board.)
Savannah Bee Breakfast Smoothie
2 cups milk
¼ cup Savannah Bee Company
Orange Blossom Honey
1 banana
½ cup orange juice
¼ cup powdered milk
¼ cup wheat germ
Ice
Combine ingredients in a blender and mix well.
 
(
Source:
Courtesy Savannah Bee Company.)
Whole Wheat Cinnamon Apple Pancakes
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 tablespoons Sue Bee Honey
®
2 eggs
2 cups skim milk
1 tablespoon olive oil
1 medium apple, chopped
Combine first four ingredients in large bowl.
Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
Stir in chopped apple.
Pour batter by
cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.
 
(
Source:
Courtesy Sue Bee Honey
®
)
Appetizers and Breads
More than 20 years ago, my life was unstable. My new landlord didn't allow pets, so I decided to give up my four-year-old gray and white cat, Gandalf. I found a good home for him 75 miles away. Two days after I dropped him off, it hit me like a bolt of lightning. I had made a huge mistake! I traveled back to Gandalf's home and brought a gift of freshly baked banana nut bread (made with honey) and begged his “new” owners to let me have my precious cat back. One hundred and fifty miles and another house move later, I knew in my heart I made the right decision. Gandalf the wizard-like cat became my Rock of Gibraltar for 18 years.
The secret to incorporating the gift of appetizers and breads into your life is to include honey. For instance, drizzling honey on a piece of
Onion and Honey Bruschetta
or spreading rare white honey on a slice of warm, fresh tropical
Banana Nut Bread
would make a beekeeper or bees smile.
Apricot Honey Bread
Banana Nut Bread
Cinnamon–Chocolate Chip Scones
Dates and Honey Bread
Fig Bread
Italian Croissants with Honey Pecan Filling
Onion and Honey Bruschetta
Apricot Honey Bread
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups 2 percent low-fat milk
1 cup honey
1 egg, slightly beaten
2 tablespoons vegetable oil
1 cup chopped dried apricots
½ cup sunflower seeds, chopped
walnuts, or chopped almonds
½ cup raisins
Combine dry ingredients [except for apricots, sunflower seeds, and raisins] in large bowl. Combine milk, honey, egg, and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds, and raisins. Pour into greased 9-by-5-by-13–inch loaf pan. Bake at 350ºF for 55 to 60 minutes or until wooden pick inserted in the center comes out clean. Makes 12 servings.
 
(
Source:
National Honey Board.)
Banana Nut Bread
cup sugar
½ cup butter
2 eggs
cup honey
3 tablespoons milk
1 teaspoon vanilla
½–1 cup nuts
2 cups flour
¼ teaspoon salt
4 crushed bananas
1 teaspoon baking soda
Cream sugar and butter, add eggs, and beat. Combine rest of ingredients. Pour into well-greased loaf pans. Bake 45–50 minutes in 350ºF oven. After baking, let cool for 5 minutes and remove from pans. Makes 2 regular-sized loafs.
 
(
Source:
Courtesy Honey Ridge Farms.)
Cinnamon–Chocolate Chip Scones
2½ cups whole-wheat flour
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¼ cup European-style butter
(cold cubes)
¾ cup 2 percent low-fat
buttermilk
¾ cup low-fat plain yogurt
1 brown egg
¼ cup clover honey
1 cup 70 percent cocoa content
chocolate chips or premium
baking semi-sweet chocolate chips
Organic raw sugar
¾ cup almonds, sliced
Preheat oven to 400ºF. In a bowl, mix flour, sugar, baking powder and soda, and cinnamon. Add chunks of butter, sliced in small squares. In another bowl, combine buttermilk, yogurt, egg, and honey and stir. Combine wet ingredients with dry. Stir until a dough-like mixture forms. Fold in chips. Drop large spoonfuls of dough onto parchment-lined cookie sheet. Sprinkle with raw sugar. Bake for 12–15 minutes. Cool. Slice in half and spread with creamed honey or cream cheese. Serves 12 medium scones.
Dates and Honey Bread
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ cup pitted and chopped dates or
raisins
½ cup pecans, chopped
¾ cup buttermilk
¾ cup honey
¼ cup vegetable oil
2 tablespoons molasses
1 egg
In large mixing bowl, blend flour, baking powder, baking soda, salt and spices. Stir in dates or raisins and nuts; set aside. Beat together buttermilk, honey, oil, molasses and egg. Add liquid ingredients to dry ingredients, stir until just mixed. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Pour in batter. Bake at 325ºF for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.
 
(
Source:
National Honey Board.)
Fig Bread
½ cup water, lukewarm
½ cup orange juice, room
room temperature
1 package dry yeast
2½ cups flour
1 teaspoon sugar
3 tablespoons Marsala Olive Oil
4 tablespoons honey
¼ teaspoon fiori di Sicilia (or 1
teaspoon orange extract)
1 egg white
½ teaspoon salt (or to taste)
¾ cup dried figs, chopped
½ cup pine nuts (or nuts of your
choice, chopped)
Grated peel of one orange
In a mixing bowl add water, orange juice, yeast, ½ cup flour and sugar, stir. Let stand about 15 minutes. Stir in remaining flour, olive oil, honey, fiori di Sicilia, egg white and salt. Turn onto floured board, knead until smooth. Return to bowl, cover, and let rise in a warm place until doubled. Place dough on floured board, pat down, cover with figs, pine nuts and grated orange peel. Work figs into dough. At this point the dough may be made into a round loaf or into a braid. Place on oiled baking pan. Let rise covered, until doubled. Drizzle top with oil. May be baked in the pan or on a baking stone placed in oven. Slide risen dough onto stone. Bake in 375ºF oven for 25 to 35 minutes or until golden brown. Cover with foil loosely if browning too quickly. Remove from oven and cool on wire rack. Serve with meals or for a snack. Top slices with a drizzle of olive oil or spread with ricotta and honey. Makes one loaf.
VARIATION
Substitute pitted prunes, raisins, dried pineapple chopped, or dried fruit of your choice for figs. Note: For braid, cut dough into 3 even pieces. Roll each piece to about 14 inches long. Place rolls side by side on greased baking sheet. Braid rolls, pinch each end together; tuck under braid. To form a wreath, bring ends together and seal both ends.
 
(
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Treasured Family Recipes.
)
BOOK: The Healing Powers of Honey
12.88Mb size Format: txt, pdf, ePub
ads

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