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Cooking and Baking Tips

• Substitute honey cup for cup of sugar, but decrease the amount of liquid in the recipe by 1/4 cup.
• When substituting honey for sugar in a recipe, bake the food longer and at an oven temperature 25 degrees lower than the original recipe called for.
• Measure honey in a recipe after the oil or fat.  This will keep the honey from sticking to the cup.
• Honey is acidic.  Add 1/2 tsp. of baking soda if a cup or more of honey is substituted for sugar.  If baking soda is already used in the recipe do not.

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Recipes (More Recipes can be found in the newsletters)

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CHOCOLATE CHIP COOKIES

1/4 cup shortening                                                  1/3 cup honey                                                      1 egg
1 cup sifted flour                                                     ½ teaspoon baking soda                                   1/8 tsp cinnamon
1/2 teaspoon salt                                                     ½ teaspoon vanilla                                            1 cup semi-sweet chocolate chips
¼ cup nuts (optional)

Cream together shortening and honey until light and fluffy. Add egg and beat well. Sift flour, baking soda and salt together. Add flour mixture to shortening mixture, add vanilla and cinnamon and mix well. Fold in chocolate chips and nuts if desired. Chill and then drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees F for 9 minutes.

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Blueberry Streusel Muffins

Muffins
2 cups flour                                                                                               Streusel Topping
1 cup sugar                                                                                               1/3 packed brown sugar
1 tsp. baking powder                                                                             1 Tsp. flour
½ tsp baking soda                                                                                 1/8 tsp. ground cinnamon
½ tsp. salt                                                                                                2 Tsp. cold butter
2 eggs
½ cup melted butter
1 tsp vanilla
1 ½ cups blueberries

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl beat eggs, butter and vanilla. Stir this into the dry ingredients until just moistened. Batter will be stiff. Mix in blueberries. Fill greased or paper lined large muffin tins ¾ full of batter.

In another bowl mix the brown sugar, flour and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan.

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HONEY ANGEL FOOD

1 ½ cups of egg whites
1 ½ teaspoon of cream of tartar
¾ cup honey
½ teaspoon of salt
1 cup of cake flour
¼ teaspoon lemon extract

Add cream of tartar and salt to the egg whites. Beat the whites until they form stiff peaks. Add ½ of the honey slowly stirring it in. Add alternately in small quantities the flour (1/4 cup at a time) and the remaining honey. Add the lemon extract. Spoon the mixture into an angel food pan and bake at a temperature of 300 degrees F for 50 minutes. Invert pan, cool and remove from cake pan.

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             Pickled Green Tomatoes

              (as modified by Joan Diehl)

1 onion, thinly sliced

1red bell pepper, ribs & seeds removed, thinly sliced

3 pounds green tomatoes (about 9 medium)

    cut into 1 inch wedges, or whole if small

3 to 6 garlic cloves

3 to 6 small red chilis

3 cups honey or sugar

2 tablespoons coarse salt

4 cups cider vinegar

4 teaspoons mustard seed

2 teaspoons whole cloves

2 teaspoons celery seed

2 teaspoons whole allspice

(This is oiriginal recipe.  Joan uses 3 onions, one red, one

      green, one yellow pepper.)

1.  In a large bowl, combine onion, bell pepper  and tomatoes.

     Pack mixture into 3 one-quart or 6 one-pint canning jars.

     Place a garlic clove and a red chili in each jar and set aside.

2.  In a large saucepan, combine honey,  (or sugar), salt, vinegar,

     mustard seed, cloves, celery seed, and allspice.  Bring to a

     boil over medium high heat, stir until sugar dissolves.  Pour

     over produce, leaving a 1/2 inch space at the top of each jar.

     Wipe rims of excess, screw  on lids.

3.  Bring a large stockpot of water to a boil.  Using canning tongs,

     gently place jars in boiling water, making sure the water covers

     the jars.  Let jars sit in gently simmering water for 10 minutes.

     Remove, let cool slightly.  Check seal by gently pressing in

     center of lid.  If it doesn't pop back, it is properly sealed.  If it

     does, return jars to water for 10 more minutes.  Let sealed jars

     cool completely.

4.  Let pickled tomatoes stand until flavors have melded, at least

     2 weeks.  Store unopened jars in a cool, dark place up to six

     months.  Jars will keep opened in refrigerator up to a month.

More recipes are coming soon...