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Honey-baking contest open to public

September 12, 2012
By ESTHER MCCOY - Food editor (emccoy@heraldstaronline.com) , The Herald-Star

With September being National Honey Month, the Jefferson County Beekeepers Association has extended its annual honey baking contest that was once held for members only to all bakers in the area.

There will be a $25 cash prize for the Best in Show winner, and first- place winners will be presented a prize for the individual categories of cookies, cakes, pies and breads.

The contest will be held at 7 p.m. on Sept. 24 at the Jefferson County Vocational School.

Article Photos

EASY?TO?MAKE AND?GOOD?TO?EAT — Peanut butter with a swirl of honey on top goes very well on a toasted English muffin. It is a tasty breakfast treat and takes but a minute to prepare.
-- Esther McCoy

The rules state that there will be a $5 entry fee per person for those who are not a member of the county beekeepers. Only one entry is allowed for each category per person. Entries must include honey as 50 percent of the overall sweetener. Each entry must be submitted with a recipe that can be reprinted by the club.

Each entry will be judged on general appearance, 20 points; flavor, 35 points; texture, grain, moisture, color and uniformity, 30 points; and lightness and handling quality, 15 points, totaling 100 points.

Decisions of the judges will be final.

A honey presentation will be made during the judging, and member entrants and the general membership will have an opportunity to sample the pastries and breads after judging.

Contact Crystal by phone at (740) 275-8409 or by e-mail at Crystal@hatchershoneybeefarm.com.

And get set for a real sweet time.

Honey has long been known as having healing properties. It helps restore energy, has a general calming effect and helps to dissolve mucus. Applied externally to the skin, it disinfects and heals minor wounds.

Honey provides a healthy pick-me-up as its simple sugars are quickly and easily absorbed in the human digestive tract and have an overall soothing effect.

When used as a sweetener, take care, as a tablespoon has 64 calories, compared to 46 calories in a tablespoon of sugar.

Angel food cake can have the addition of honey by decreasing the granulated sugar by half. This recipe is from the Better Homes and Gardens New Cookbook. The cake can be split horizontally into thirds with softened ice cream of any flavor spread between the two layers. Frost the cake with whipped topping for an outstanding dessert.

Honey Angel Food Cake

1 1/2 cups egg whites, 10 to 12 large

1 1/2 cups powdered sugar

1 cup sifted cake flour or sifted all purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla

1/4 cup honey

1/2 cup granulated sugar

In a large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes. Sift powdered sugar and flour together three times and set aside. Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Pour honey in a thin stream over the egg white mixture and gradually add sugar about 2 tablespoons at a time, beating until stiff peaks form. Sift one-fourth of the flour mixture over beaten egg whites and fold in gently. Repeat folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through the batter to remove any large air pockets. Bake on lowest rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert cake; cool thoroughly in inverted pan; remove cake from pan.

This recipe is also from the Better Homes and Gardens New Cookbook. It is for a fruity sauce that is basted over pork loin ribs or meaty pork spareribs.

Chuck Wagon Baby Back Ribs

4 to 5 pounds loin back ribs

Recipe for Chuck Wagon Rub, following this recipe

1 cup dry red wine

1 cup pineapple juice

1/2 cup honey

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup yellow mustard

2 tablespoons bourbon

1 teaspoon bottled hot pepper sauce

Trim fat from ribs. Sprinkle rub evenly over both sides of ribs and rub in with the fingers. Cut ribs into two or three rib portions.

For the rub: Combine 1 tablespoon black pepper, 2 teaspoons kosher salt, 2 teaspoons chili powder, 1 teaspoon sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried oregano, crushed.

For the sauce: Combine wine, pineapple juice, honey, vinegar, soy sauce, mustard, bourbon and hot pepper sauce.

Place rib portions, bone sides down in a large roasting pan. Pour sauce over ribs. Place uncovered roasting pan on center of gas or charcoal grill rack or oven. Grill or bake 1 1/2 to 1 3/4 hours or until ribs are tender, spooning sauce over ribs every 20 minutes. Test for doneness and continue to cook if the meat is not tender.

This recipe is called baby cakes because of the baby food used in the recipe. If you cannot find the pumpkin with pears baby food, just use three jars of the applesauce and apricot baby food.

Babycakes

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup light brown sugar

1/4 cup honey

4-ounce jar pumpkins with pears baby food

2 jars, 4 ounces each, applesauce and apricots baby food

2 teaspoons cinnamon

1/2 cup ground pecans

Heat oven to 350 degrees. Line two mini-muffin pans with paper liners. Set aside. In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside. Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add baby food and cinnamon. Beat until smooth. Fold in the pecans. Slowly add flour mixture, using a sifter; then fold in until all ingredients are well mixed. Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove to a wire rack and cool completely. Frost with the cream cheese frosting below:

Cream Cheese

Frosting

1 1/4 cups confectioners' sugar

3/4 cup unsalted butter, softened

4 ounces cream cheese, softened

4 tablespoons sweetened condensed milk

2 teaspoons vanilla

1 teaspoon almond extract

1/4 cup ground pecans

In a large bowl, beat confectioners' sugar, butter, cream cheese, condensed milk and extracts on medium speed until smooth. Frost each cupcake with a generous dollop of frosting and garnish with ground pecans.

This is a sweeter version of chili, made using honey as a sweetener. This is from Family Circle magazine.

Kick-It-Right Chili

2 tablespoons olive oil

1 pound ground beef

1 onion, peeled and finely chopped

1 green pepper, finely chopped

3 cloves garlic, finely chopped

15 1/2-ounce can both red and black kidney beans, drained and rinsed

14 1/2-ounce can stewed tomatoes

1/4 cup tomato paste

1 cup water

1/4 cup honey

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon hot sauce

Shredded cheddar cheese and sliced scallions, optional

In a large Dutch oven, heat oil over medium-high heat. Add ground beef and break up with a spoon. Cook for 5 minutes or until browned. Add onion, pepper, garlic and cook for an additional 15 minutes, stirring occasionally, until vegetables are soft. Add beans, tomatoes, water, tomato paste honey, chili powder, cumin, oregano, salt and hot sauce. Simmer, covered, for two hours on medium-low heat. Stir occasionally. Makes six cups.

(Mccoy can be contacted at emccoy@heraldstaronline.com.)

 
 

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