Honey

Recently I was served some delicious, moist, flavorful bars at a friend’s house. When I asked her what the secret of unusually moist bars was, she answered, “honey”. When I got home, I decided to try her recipe and also to do some research and testing of foods made with honey. It yielded delightful results.

Honey is a healthy sweetener but that is only one of its many attributes. Honey has a magical ability to absorb and retain moisture. All baked goods using honey dry out slowly and may even improve upon standing which makes it a great alternative to sugar for do-ahead baking (and sending food gift packages).

Honey also lends a rich taste to many foods and it is a very safe food as its high concentration of sugar makes it impossible for bacteria to live. The one exception is for infants under 1 year; a special form of botulism to which infants are not immune can be present.

It is true that honey has more calories than sugar--one tablespoon of sugar is 46 and 1 tablespoon of honey is 64; however the weight of honey is greater and its sweetening power greater, so less can be used. It has the added benefit of being unprocessed (except by the bees) and so a very natural, easily assimilated food. And it actually can boast nutritional benefits: vitamins B and C (though negligible) and protein.

The history of honey is, of course, as old as the history of man. Ancient carvings on cave walls near Valencia, Spain circa 7000 B. C., show men gathering honey from a hole with bees flying around him. Other carvings in Egypt and Turkey also depict gathering honey for food. Honey was used also as a religious symbol and as a medication. It was part of man’s ancient rituals of birth, marriage and death and also a prominent sacrifice to the pagan gods.

It seems odd to me, as delicious and available as honey is that American moderns don’t use it more often. I, for one, have decided to do just that and I am including some recipes to try, starting with the bar recipe that piqued my interest.

Here are some tips for buying and using honey: Keep honey in a dry place. Since it absorbs moisture, do not put it in the refrigerator but on a cupboard shelf. Freezing does not alter color or flavor but may hasten granulation; but if honey has granulated or solidified, simply place the container in a bowl of warm, not hot, water until the crystals are melted. To measure, use the same measuring cup in which you have first measured shortening. It makes the honey pour out completely. To replace sugar with honey: In cake or cookie recipes calling for sugar, use the same amount of honey but reduce liquid by ¼ cup for each cup of honey used.

Honey Date Bars

¾ tsp. baking powder
¼ tsp salt
¾ cup sifted flour
1 cup chopped dates
½ cup chopped nuts
2 eggs, well beaten
3 Tbsp melted shortening
¾ cup honey

Sift together baking powder, salt and flour. Mix with chopped dates and nuts. Blend together beaten eggs, melted shortening and honey. Add this mixture to dry ingredients and stir until thoroughly combined. Pour into well-greased 8” square pan. Bake in moderate (350) oven about 30 minutes or until golden brown. Cut into bars 2” x 2 ½”. Dip ends in confectioners’ sugar if desired. Makes about 24 bars.

Honey Spice Chiffon Cake

2 cups sifted flour
3 tsp baking powder
¼ tsp soda
1 cup sugar
¼ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp allspice
½ tsp cloves
¼ tsp orange peel
½ cup Canola oil
7 egg yolks
½ cup honey
2/3 cup water
½ tsp cream of tartar
1 cup egg whites

Sift together flour, baking powder, soda, ½ cup sugar, salt, spices; add peel. Make a well in center; add oil, yolks, honey and water. Beat at low speed until smooth. Add cream of tartar to egg whites and in separate clean bowl beat to soft peaks; add remaining sugar gradually and beat until very stiff. Pour egg yolk mixture gradually over whites, blending carefully by folding with rubber spatula just until blended. Pour into 10” tube pan and bake at 325 60 to 70 minutes or until done. Invert and leave until cold. Loosen gently with spatula to remove. Frost with Honeyscotch Topping.

Honeyscotch Topping

¼ cup sugar
¾ cup honey
¼ cup butter
¼ tsp salt
2/3 cup evaporated milk

Combine sugar, honey, butter, salt and 1/3 cup of the milk in a saucepan. Cook over medium heat, stirring occasionally to soft ball stage (234deg). Stir in remaining 1/3 cup milk and cook until thick and smooth, about 3 minutes. Makes 1 ½ cups.

Here’s a simple and quick way to serve chicken.

Honey Glazed Chicken

1 broiler-fryer about 3-3 ½ pounds, cut up
1/3 cup butter, melted
½ cup honey
¼ cup lemon juice

Brown chicken on all sides in large skillet, using butter or oil. While chicken is browning, combine the melted butter, honey and lemon juice. Pour over chicken, cover and cook over low heat for 30 to 35 minutes, basting it occasionally.

And here’s a way to fix lima beans that maybe your family will like; we did!

Easy Lima Beans

½ pound sliced bacon or ham
1 cup sliced onion
2 (1 pound 4 ounces) cans butter beans or lima beans
1 Tbsp. honey
1 Tbsp. brown sugar
1/3 cup liquid from beans
Salt and pepper to taste

Cut bacon or ham into pieces, fry till crisp in large skillet; drain, reserving 3 Tbsp fat. Add onion and sauté 5 minutes. Add beans and all remaining ingredients and simmer uncovered 20 to 30 minutes or until most of liquid has been absorbed. Serves 6/