HONEY RECIPES

[Welland Tribune October 31, 1941]

Honey is our most easily digested sweet. It also  contains valuable digestion-aiding enzymes and the essential minerals. In contrast to other sugars, it has a decided alkaline reaction in the blood.

Using honey to sweeten all beverages, cereals and fresh fruits; in baking and preserving. You will be delighted with new flavor sensations and improvement in your general health.

Baking

General proportions: Substitute in your favorite recipe, 1 c. Honey for 1 c. Sugar and reduce the liquid 1/4 c.

Graham Muffins
1/2 c white flour
3 tsp. Baking powder
1/4 tsp salt ,2 1/4 graham flour
2 eggs
3 tbsp honey
1 1/2 c, milk
1/4 c butter

Mix and sift white flour, baking powder and salt. Add graham flour. Beat eggs until foamy, add honey and milk, pour into dry ingredients and mix thoroughly. Fill muffin tins 2/3 full and bake in moderate oven.

Date Bars
1 c. Flour
1/8 ts salt
1 tsp baking powder
3 eggs
1 c. Honey
2 tbsp shortening (optional)
1 lb. Chopped dates
1 c. Chopped nuts

Sift dry ingredients. Beat eggs until light and add honey and shortening (melted). Add  dry ingredients, then dates and nuts. Spread 1/4 to 1/2 inch deep in greased tin and bake in moderate oven. When cool cut in squares and roll if desired in powdered sugar. These cakes improve in flavor after aging for 1 week or more. The shortening should be added if they are to be used immediately.

All-Bran spice cookies
1/4 c. Shortening
3/4 c. Honey
1 egg, well beaten
1 c. All-bran
1/3 c. Flour
1/2 tsp salt
1/8 tsp cloves
1 tsp cinnamon
1 tsp baking powdered,1/4 tsp soda
1 c. Chopped raisins

Cream shortening and honey. Add egg, All-Bran, sifted dry ingredients and raisins. Drop by spoonfuls on greased baking sheet. Bake in moderate oven about 30 minutes.

Peanut Cookies
1 c. Butter or substitute
1/2 c brown sugar
1/2 c honey
1/3 c milk
2 c. Oatmeal
2 c. Flour
1/2 tsp soda
1/2 tsp baking powder
1 c. Chopped raisins
1 c. Chopped peanuts

Cream butter ,sugar and honey. Add oatmeal, mixed with sifted dry ingredients, and milk alternately. Add fruits and nuts. Drop on buttered baking sheet and bake in moderate oven 10 to 15 minutes.

Chinese Chews
3/4 c. Flour
1 tsp baking powder
1/4 tsp salt
1 c. Chopped dates
1 c. Chopped nuts
2 eggs
1/2 c. Brown sugar
1/2 c. Honey
1/2 tsp vanilla

Mix dry ingredients, add chopped dates and nuts. Add beaten eggs mixed with sugar and honey and vanilla. Spread 1/2 inch deep in buttered pan. Bake 30  minutes in moderate oven. Remove from oven, cut in bars and while warm, press bars int cylinder shape. Roll in sugar or cocoanut.

Fruit Cake
1/2 lb butter
1 c. Honey
5 eggs
2 c. Flour
2 tsp baking powder
2 tbsp allspice
2 c. Pecans or walnuts
1 c. Almonds
2 c. Currants
2 c. Seedless raisins
1 c. Dates
2 oz orange peel
2 oz lemon peel
4 oz citron
4 oz glazed pineapple
1/2 lb candied cherries

Sift flour and measure. Divide flour into two equal parts. To one add baking powder and allspice and sift twice. Cream butter well. Add honey and well beaten egg yolk. Add sifted dry ingredients gradually. Fold in stiffly beaten egg whites. Roll chopped nuts and fruit (except cherries and pineapple) in remaining flour. Add to dough mixture. Add cherries and pineapple. Bake in slow oven 2 to 2 1/2 hours.

DESSERTS

Pumpkin Pie
1 1/2 c cooked, sieved pumpkin
1 c honey
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 eggs
1 c. Milk
1/2 c cream

Mix ingredients and bake in one crust. Top with honey meringue or a layer of honey and then one of whipped cream.

Apple Whip
1 egg white
3 tbsp honey
1/2 tsp lemon juice
1 pared apple

Beat egg white until it peaks. Add honey gradually beating until thoroughly blended. Grate apple, add lemon juice and fold into mixture. Serve immediately in sherbet glasses with chilled soft custard, Garnish with cherry.

SALADS
Apple and Date Salad
4 c. Tart apples (cut in pieces)
1 c. Dates
1 tbsp honey
1 1/2 tbsp lemon juice
1/2 tsp salt

Blend honey, lemon juice and salt and mix with the apples and dates. Add mayonnaise and mix thoroughly. Chill , serve on lettuce, garnish with mayonnaise and walnut or pecan halves.