RECIPES: Honey FAQ's

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RECIPES: Honey FAQ's (HEALTH, FYI)

Why do bees make honey?

We know that bees have been producing honey as they do today for at

least 100 million years (since the Cretaceous period)*. Bees produce

honey as food stores for the hive during the long months of winter when

flowers aren't blooming and therefore little or no nectar is available

to them. European honey bees, genus Apis Mellifera, produce such an

abundance of honey, far more than the hive can eat, that humans can

harvest the excess. For this reason, European honey bees can be found in

beekeeper's hives around the world!

*The World History of Beekeeping and Honey Hunting, by Eva Crane,

Routledge, 1999, p. 7.

The Colony

Honey bees are social insects, with a marked division of labor between

the various types of bees in the colony. A colony of honey bees includes

a queen, drones and workers.

The Queen

The queen is the only sexually developed female in the hive. She is the

largest bee in the colony.

A two-day-old larva is selected by the workers to be reared as the

queen. She will emerge from her cell 11 days later to mate in flight

with approximately 18 drone (male) bees. During this mating, she

receives several million sperm cells, which last her entire life span of

nearly two years.

The queen starts to lay eggs about 10 days after mating. A productive

queen can lay 3,000 eggs in a single day.

The Drones

Drones are stout male bees that have no stingers. Drones do not collect

food or pollen from flowers. Their sole purpose is to mate with the

queen. If the colony is short on food, drones are often kicked out of

the hive.

The Workers

Workers, the smallest bees in the colony, are sexually undeveloped

females. A colony can have 50,000 to 60,000 workers.

The life span of a worker bee varies according to the time of year. Her

life expectancy is approximately 28 to 35 days. Workers that are reared

in September and October, however, can live through the Beewinter.

Workers feed the queen and larvae, guard the hive entrance and help to

keep the hive cool by fanning their wings. Worker bees also collect

nectar to make honey. In addition, honey bees produce wax comb. The comb

is composed of hexagonal cells which have walls that are only 2/1000

inch thick, but support 25 times their own weight.

Honey bees' wings stroke 11,400 times per minute, thus making their

distinctive buzz.

*

Your Baby's Tummy isn't Ready for Honey!

DO NOT add honey to your baby's food, water or formula.

DO NOT dip your baby's pacifier in honey.

DO NOT give your baby honey as medicine.

Honey may contain Clostridium botulinum spores that can cause infant

botulism - a rare but serious disease that affects the nervous system of

young babies (under one year of age). C. botulinum spores are present

throughout the environment and may be found in dust, soil and improperly

canned foods. Adults and children over one year of age are routinely

exposed to, but not normally affected by, C. botulinum spores.

The following are symptoms of infant botulism. Call your doctor

immediately if your baby:

* is too weak to suck or cry as usual

* does not want to feed or cannot swallow

* has weak arms, legs or neck

* suffers from constipation for more than three days

"THE SAFETY OF HONEY AS A FOOD FOR OLDER CHILDREN AND ADULTS REMAINS

UNQUESTIONED"

- Center for Disease Control

*

Cooking with Honey

For best results, use recipes developed for using honey. When

substituting honey for granulated sugar in recipes, begin by

substituting honey for up to half of the sugar called for in the recipe.

With a little experimentation, honey can replace all the sugar in some

recipes.

When baking with honey, remember the following:

* Reduce any liquid called for by 1/4 cup for each cup of honey used.

* Add 1/2 teaspoon baking soda for each cup of honey used.

* Reduce oven temperature by 25°F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening

power than sugar. This means you can use less honey than sugar to

achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick cooking

spray or vegetable oil before adding the honey. The honey will slide

right out.

A 12-ounce jar of honey equals a standard measuring cup.

Storing Honey:

Store honey at room temperature – your kitchen counter or pantry shelf

is ideal.

Storing honey in the refrigerator accelerates the honey’s

crystallization. Crystallization is the natural process in which liquid

in honey becomes solid.

If your honey crystallizes, simply place the honey jar in warm water and

stir until the crystals dissolve. Or, place the honey in a

microwave-safe container with the lid off and microwave it, stirring

every 30 seconds, until the crystals dissolve. Be careful not to boil or

scorch the honey.

Note: Honey should not be fed to infants under one year of age. Honey is

a safe and wholesome food for children and adults.

Color, Flavor and Form:

Honeys differ in color and flavor depending on what blossoms the honey

bees visit in search of nectar. Honey color ranges from almost colorless

to dark amber brown and its flavor varies from delectably mild to richly

bold. As a general rule, light-colored honey is milder in taste and

dark-colored honey is stronger.

Honey comes in a variety of forms including liquid, whipped and comb.

Free of any crystals or wax, liquid honey is extracted from the comb in

the hive by centrifugal force, gravity, straining or other means.

Whipped honey (also known as cremed honey) is finely crystallized so

that it remains creamy and spreadable. Comb honey is honey that comes as

it was produced – in the honey bees’ wax comb.

Health Benefits:

Research has shown that unlike most other sweeteners, honey contains

small amounts of a wide array of vitamins, minerals, amino acids and

antioxidants.

Honey, a rich source of carbohydrates, provides a quick source of energy.

Honey’s unique composition makes it an effective antimicrobial agent,

useful for treating minor burns and scrapes, and for aiding the

treatment of sore throats and other bacterial infections.

*

Honey is "manufactured" in one of the world's most efficient factories,

the beehive. Bees may travel as far as 55,000 miles and visit more than

two million flowers to gather enough nectar to make just a pound of honey.

The color and flavor of honey differ depending on the bees' nectar

source (the blossoms). In fact, there are more than 300 unique kinds of

honey in the United States, originating from such diverse floral sources

as Clover, Eucalyptus and Orange Blossom. In general, lighter colored

honeys are mild in flavor; while darker honeys are usually more robust

in flavor.

Honey is primarily composed of fructose, glucose and water. It also

contains other sugars as well trace enzymes, minerals, vitamins and

amino acids.

The Honey Bees' Second Shift

In addition to gathering nectar to produce honey, honey bees perform a

vital second function--pollination. About one-third of the human diet is

derived from insect-pollinated plants, and honey bees are responsible

for 80 percent of this pollination.

Pollination is the fertilization of a flowering plant. It occurs when

pollen is transferred from the anthers of a flower to the ovules of that

or another flower. Honey bees are responsible for pollinating a variety

of fruits, vegetables, legumes and more.

The Delicious Forms of Honey

Most of us know honey as a sweet, golden liquid. But, in fact, honey can

be found in a variety of forms.

Comb Honey - Comb honey is honey that comes as it was produced — in the

honey bees' wax comb. The comb, as well as the honey, is edible!

Cut Comb - Cut comb honey is liquid honey that has added chunks of the

honey comb in the jar. Also known as liquid-cut comb combination.

Liquid Honey - Free of visible crystals, liquid honey is extracted from

the honey comb by centrifugal force, gravity or straining. Because

liquid honey mixes easily into a variety of foods, it's especially

convenient for cooking and baking. Most of the honey produced in the

United States is sold in the liquid form.

Naturally Crystallized Honey - Naturally crystallized honey is honey

that part of the natural glucose content has spontaneously crystallized

from solution as the monohydrate.

Whipped (or Cremed) Honey - While all honey will crystallize in time,

whipped honey (also known as cremed honey or sugared honey) is brought

to market in a crystallized state. The crystallization is controlled so

that, at room temperature, the honey can be spread like butter. In many

countries around the world, whipped honey is preferred to the liquid form.

Honey Products

Honey products do not meet the compositional criteria for honey, but are

products consisting in whole or in part of honey.

Dried Honey - Dried honey is honey that has been dehydrated and mixed

with other ingredients to keep it free-flowing.

Flavored/Fruited Honey - Flavored/Fruited honey is honey that has either

fruit, coloring or flavoring added.

Honey stix - Honey stix consist of liquid honey in a straw. Sometimes

flavors are added.

Infused Honey - Infused honey is honey that has had flavors of herbs,

spices, peels, etc. added to it by steeping.

Specially Certified Honey line:

Kosher Honey - Kosher honey is honey that is produced, processed and

packaged in accordance with Jewish dietary regulations and certified by

a Kosher organization.

Organic Honey - Organic honey is honey that is produced, processed and

packaged in accordance with USDA regulations on organic products and

certified by a USDA certified agency or organization.

*

Honey History

LITERATURE: 21ST CENTURY B.C.

Honey is alluded to in the Sumerian and Babylonian cuneiform writings,

the Hittite code, the sacred writings of India, the Vedas and in the

ancient writings of Egypt.

BIBLICAL

The area now comprising Israel and the Palestine autonomous region is

often referred to as "the land of milk and honey." (Exodus 3:8)

ANCIENT EGYPT: 40TH CENTURY B.C.

Honey was used in most households as a sweetening agent. The people of

this time valued honey highly, thus, it was commonly used as a tribute

or payment. Honey was also used to feed sacred animals.

SUMERIA, ASSYRIA AND BABYLONIA: 21ST CENTURY B.C.

Honey was poured over thresholds and stones bearing commemorative

offerings. Honey and wine were also poured over bolts that were to be

used in sacred buildings.

GREECE

An ancient custom was the offering of honey to the gods and to spirits

of the dead. Mead, an alcohol drink made with honey, was considered the

drink of the gods.

GERMANY: 11TH CENTURY A.D.

German beer was sweetened with honey. German peasants were required to

give their feudal lords a payment of honey and beeswax.

AMERICAS

Conquering Spaniards found that the natives of 16th century A D. Mexico

and Central America had already developed beekeeping. A distinct family

of honey bees were native to the Americas.

AMERICAN COLONIES: I 7TH CENTURY A.D. hive

European settlers introduced European honey bees to New England in about

1638. North American natives called these honey bees the "white man's

flies." Honey was used to prepare food and beverages, to make cement, to

preserve fruits, to concoct furniture paste-polish and varnish and for

medicinal purposes.

*

RECIPES:

Frozen Fudge Pops

2 cups milk

1/3 cup honey

3 Tablespoons unsweetened cocoa powder

2 Tablespoons cornstarch

1 teaspoon vanilla

1 teaspoon butter or margarine

Combine all ingredients in saucepan. Cook and stir over low heat on

stove until little bubbles appear and mixture thickens. Remove from

heat; cool slightly and pour into popsicle molds. Freeze 2 to 4 hours or

until firm. Store in freezer. Makes 6 to 8 servings.

*

Honey Make Mine Chocolate Sauce

You won't believe how easy this is to make. It's delicious served over

ice cream. Make sure you have adult help when pouring the sauce into a jar.

1/4 cup honey

1 cup semi-sweet chocolate chips

2 Tablespoons butter or margarine

1 teaspoon vanilla

In a medium bowl, combine all ingredients; mix well. Cover with waxed

paper and microwave on HIGH (100%) 1 minute and stir. Microwave 1 to

1-1/2 minutes longer. Pour into a jar. Cover with a lid. Keep

refrigerated. Makes 1-1/4 cups.

*

Tips: The Science of Honey: Flower Power

Honey bees gather nectar from flowers to make honey. Flower nectars each

have a unique taste. Depending on which field of flowers the honey bees

visit, the honey in their hive will have that nectar's flavor. The most

common kind of honey is Clover honey. Other types of honey are Orange

Blossom, Wildflower, Buckwheat and Alfalfa.

*

Honey Make My Morning Muffins

These muffins are easy to make and they are very moist.

1/2 cup milk

1/4 cup honey

1 egg, beaten

2-1/2 cups buttermilk baking mix

In a medium bowl, combine milk, honey and beaten egg; mix well. Add

baking mix and stir until moistened. Spoon into greased muffin tins.

Bake at 400°F for 18 - 20 minutes. Makes 10-12 muffins.

*

Tips: The Science of Honey: Weight a Minute

An easy way to measure honey for a recipe is to remember that one

12-ounce container of honey equals one cup. But not all liquids have the

same measure. One cup of water equals eight ounces. This is because

liquids such as honey also contain solids and are more "dense" than water.

*

Honey Come to My Ade

3/4 cup honey

1 cup lemon juice

1 lemon, thinly sliced

1 quart carbonated water

Ice cubes

Mix honey and lemon juice together in a 1-quart juice container until

honey dissolves. Add carbonated water and lemon slices. Refrigerate

until cold. To serve, fill each glass with ice. Makes 4 servings.

*

Tips: The Science of Honey: How Sweet It Is

Table sugar is sucrose, a naturally-occurring sugar made up of one

glucose molecule and one fructose molecule joined together. fructose

seems sweeter to our taste buds, and honey has lots of fructose. You can

use less honey than sugar in recipes for that reason.

*

Honey Crispies

1/2 cup powdered sugar

1/2 cup peanut butter

1/2 cup honey

1-1/2 cups crisp rice cereal

1/2 cup raisins

1/2 cup chocolate or multicolored sprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won't stick.

Combine powdered sugar, honey and peanut butter in a medium bowl. Stir

until mixed well. Stir in cereal and raisins. Using hands, shape mixture

into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet.

Refrigerate for 1 hour. Cookies should feel firm when touched. Serve

right away or place in tightly covered container and store in

refrigerator. Makes 30 servings.

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Tips: The Science of Honey: Bees Can Make Food

Bees are the only insect that makes food for humans. In her lifetime, a

worker honey bee makes only 1/12 of a teaspoon of honey. The keeping of

bees is known as apiculture. An apiary is where several bee colonies

(hives) are kept in one place. There are over 200,000 beekeepers in the

United States.

*

Honey Parlez Vous Parfait?

1 banana, sliced, divided

1/3 cup honey, divided

1/2 cup plain yogurt, divided

1/2 cup granola, divided

Set aside several slices of banana for garnish (decoration for the

finishing touch on top). Layer 1 Tablespoon honey, 1/2 of banana slices,

2 Tablespoons yogurt, 1 Tablespoon honey and 2 Tablespoons granola in a

parfait glass or water glass. Repeat for the second parfait. Place the

remaining banana slices on top and drizzle with honey. Makes 2 servings.

*

Tips: "Parlez (par-lay) vous (voo)" means "do you speak" in French.

"Parfait" (par-fay) is French for "perfect." In cooking, a parfait is

usually a layered ice cream dessert topped with whipped cream and served

in a tall narrow glass. This parfait is "perfect" for breakfast.

*

More recipes and info at website...

All info from http://www.honey.com/

 

The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.~ Albert Einstein ~

 

 

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