wcba recipes

WORCESTER COUNTY BEEKEEPERS ASSOCIATION, WCBA

Recipes

Chewy Honey Nut Cookies

Sara Gammell

2 cups all purpose flour

1/2 cup dairy sour cream

1 teaspoon salt

2 teaspoons vanilla

1/2 teaspoon baking powder

2 cups cran-raisins, soaked in honey

1/2 teaspoon baking soda

1 cup quick cooking rolled oats

1/2 cup butter or margarine

1 cup chopped pecans

1 cup honey

Combine flour, salt, baking powder, and baking soda in small bowl; mix will and set aside. Cream butter in large bowl with electric mixer; Beat honey into fine stream until blended. Stir in sour cream and vanilla. Blend in flour mixtures and raisins, oats, and walnuts. Cover and refrigerate dough about 30 minutes.

Drop dough by rounded tablespoonfuls onto well greased cookie sheet. Place cookie sheet above center of preheated 325 degree F oven, bake 20 to 25 minutes unitl lightly browned. Let cookies stand 1 minute, then remove to wire racks to cool. Makes 4 dozen cookies.

Raspberry Rhurbard Pie

Patricia Sevigny

2 cups raspberries

Juice of one lemon

2 cups rhubarb

3 tablespoons corn starch

1 teaspoon salt

1/2 stick of butter

1 teaspoon cinnamon

1 1/2 cup honey

1 teaspoon nutmeg

Put fruit in pie shell, toss corn starch in the fruit

Add: salt, cinnamon, nutmeg, butter to top. Mix a little, pour 1 1/2 cup honey. Cut butter on top. Cover with top crust. Bake for 350 degrees for 1 hour.

Pie Crust

2 cups flour

1/3 cup lard or crisco

1/2 teaspoon salt

1/2 cup chilled water

1/3 cup butter

Place flour and salt in processor and process briefly to just mix them together. Add butter, crisco and lard using shot pulses. Process until the mixture ranges peas size to coarse cornmeal. Slowly pour in the water. Using shot pulses. Roll out.

Honey Raisins Date Cookies

Patricia Sevigny

1/2 cup butter

1 teaspoon salt

3/4 cup honey

1 cup cooking rolled oats

1 egg

1 cup chopped walnuts

1 teaspoon vanilla

1 cup dates

1/2 teaspoon baking soda

1 cup raisins

1/2 teaspoon baking powder

Cream butter and honey until lightly fluffy. Add egg and beat well. Sift together flour, soda, baking powder and salt. Add to cream mixture. Stir in oats, walnuts, date and raisins. Bake at 350 degrees for 20-35 minutes. Cool on rack.

Old Fashioned Raisin Bars

Sandra Metcalf

1 cup raisins

1 3/4 cups sifted flour

3/4 cup water

1/4 teaspoon salt

1/2 cup shortening

1 teaspoon baking soda

3/4 cup honey

1 teaspoon each, cinnamon, nutmeg, allspice

1 beaten egg

1/2 teaspoon ground cloves

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Combine raisins and water. Bring to a boil. Remove from heat. Stir in oil. Cook to lukewarm. Stir in honey and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts. Pour into greased 13 X 9 X 2 inch pan. Bake 20 minutes or until done. When cool cut into bars.

Apple Raisin Bread

Sandra Metcalf

2 pkg yeast

2 teaspoons salt

1 1/2 cups warm water

8-9 cups flour

1 teaspoon honey

1 1/2 cups diced peeled apples

3 eggs beaten

2 tablespoons lemon juice

1 cup unsweetened applesauce

1 1/2 cups raisins

1/2 cup honey

2 tablespoons cornmeal

1/2 cup vegetable oil

glaze: 1 beaten egg

In a small bowl, combine yeast, 1/2 cup water and honey. Set aside. In a large bowl, combine eggs, applesauce, honey , oil, salt and remaining water. Mix well. Stir yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch down, and turn over in bowl. Cover and let rise 30 minutes. In a small bowl combine apples, lemon juice and raisins. Divide dough into 3 parts; knead 1/3 of the apple mixture into each part. Shape each into round flat balls. lace each in a greased 8" round baking pan that has been sprinkled with corn meal and let rise until double, about 1 hour. For glaze, brush each loaf with egg. Bake at 350 degrees for 30-35 minutes or until bread sounds hollow when tapped. yield: 3 loaves.

Honey Almond Pound Cake

Patricia Sevigny

2 cups all purpose flour

1 1/2 cup honey

1 teaspoon baking powder

2 teaspoons almond extract

1 cup butter

3 teaspoons rose water

1/2 teaspoon baking soda

5 large eggs

1/4 teaspoon salt

12 tablespoons cream

Preheat oven to 350 degree. Butter and flour pan, sift flour, baking powder, baking soda and salt into a large bowl. Beat butter, honey, almond extract and rose water into a large bowl until creamy. Add the eggs one at a time. Gradually beat in dry ingredients alternating with cream. Spoon batter into pan. Bake for about 1 hour or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out onto a rack to finish cooling.

Honey Almond cream cheese frosting

8oz cream cheese

1 tablespoon almond extract

2 tablespoons honey

almonds and walnuts

2 tablespoons cream

Mix cream cheese, honey, cream and extract until smooth. Decorate with nuts.

White Bread

Patricia Sevigny

1 cup milk

1 cup warm water

3 tablespoons honey

1 package dry compressed yeast

2 teaspoons salt

5 1/2 cups flour

4 tablespoons butter

Scald milk, stir in honey, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture. Add 3 cups flour. Beat until smooth. Knead until smooth and elastic. Form into a ball. Place in a greased bowl and cover and let rise 1 hour. Punch down, let rest 10 minutes divide into 2 bread pans. Cover let rise 1 hour. Bake at 400 degrees for 30 minutes. Remove from pan, brush top with butter and cool.

Blueberry Bread

Patricia Sevigny

2 cups flour

1/2 teaspoon vanilla extract

2 teaspoons baking powder

2 large eggs

1/4 teaspoon salt

6 tablespoons cream

1/2 cup butter

2 cups blueberries

1 cup honey

zest and juice from 1 lemon

Preheat oven to 350 degrees. Butter and flour bread pan. Sift flour, baking powder and salt into a medium bowl. Beat butter, honey and vanilla in a large mixing bowl until creamy. Add eggs. Gradually beat in the dry ingredients alternating with milk. Stir in blueberries. Soon batter into pan. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool bread on rack.

Fruit N Honey Balls

Sandra Metcalf

1/3 cup peanut butter

2/3 cup quick cooking oatmeal

9 tablespoons of cocoa

1/3 cup raisins

3 tablespoons of vegetable oil

1/3 cups sunflower nuts

1/3 cup honey

In saucepan over very low heat melt peanut butter with cocoa and vegetable oil. Stir in honey. Remove from heat and blend until smooth. Stir in oatmeal, raisins and sunflower nuts. Allow to cool. Shape into 1" balls. Roll in chopped nuts.

Streusel Pumpkin Pie

by Maggie Mapplebeck, Best of Show 2000 Spencer Fair

1 single pie crust

Streusel Ingredients:

1 15oz. can pure pumpkin

1/2 cup chopped pecans

1 12 oz. can evaporated milk - subtract 3 Tbsp

1 Tbsp HONEY

1/2 cup HONEY

1 Tbsp flour

2 eggs

1 Tbsp melted butter

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 400 degrees. Place pie crust in pie pan. Combine pumpkin, milk, honey, eggs and spices with whisk. Pour into pie shell. Cover edges of crust with foil. Bake for 15 minutes. Mix streusel ingredients together. Reduce heat to 350 degrees. Sprinkle with streusel and bake another 40-50 minutes. Cool 30 minutes before serving.

Farmhouse Bread

by Jennifer Gillette Best of Show - 2000 Spencer Fair (as printed in the Fall 2000 Apiary News)

1 cup milk

pinch salt

1/2 cup butter

1/2 cup chopped pecans

1 cup warm mashed potatoes

5-6 cups unbleached flour

1/2 cup HONEY

1/4 cup wheatgerm

1 1/2 Tbsp dry yeast

4-6 Tbsp soft butter

1/2 cup warm water

1/2 cup HONEY

1/2 tsp HONEY

3/4 cup chopped nuts

1/4 tsp ginger

1 cup golden raisins

2 eggs

1 cup dried cherries

Boil milk. Add butter, potato, and honey. Stir and let cool to lukewarm. Dissolve yeast in warm water and honey in large bowl. Add potato mixture, ginger, eggs, salt, and beat well. Add 2 cups flour and beat 200 strokes or 2 minutes with a hand mixer. Incorporate rest of flour until dough leaves side of bowl. Knead until elastic. Place in buttered bowl to rise until double in bulk. After first rising of dough, turn out on floured surface and roll in a rectangle about 1/4 inch think. Spread with softened butter. Drizzle surface with honey and cover with nuts, raisins, and cherries. Roll in jelly-roll fashion. Make into wreath, slash surface and bake at 400 degrees for 30 minutes.

Orange Honey Cake

by Pat Sevigney, Best of Show - 2000 Spencer Fair (as printed in the Fall 2000 Apiary News)

4 eggs

2 cups sour cream

1/2 cup shortening

1 cup walnuts ground

1 cup HONEY

1 cup orange juice

3 cups flour

1/2 cup chopped pecans

1 1/2 tsp baking soda

2 Tbsp orange rind

1/2 tsp salt

2 tsp vanilla

1 tsp nutmeg

Cream the eggs and shortening. Add honey in fine stream. Add sour cream. Blend together. Add orange juice, vanilla, and orange rind. Stir in dry ingredients a little at a time. When all mixed, add in the ground walnuts. Pour batter into well greased bundt pan. Bake at 325 degrees for 45 - 60 minutes.

Honey Cream Cheese Frosting:

8 oz cream cheese

1/3 cup HONEY

1 tsp vanilla

Beat cream cheese until smooth. Add honey in a fine stream. Add vanilla. Beat until smooth. Spread on cake. Garnish with walnuts.

Honey Blueberry Muffins

by Sandy Metcalf, 1st Place Spencer Fair 1987 (as printed in the Spring 1999 Apiary News)

2 cups flour

1/4 cup HONEY

1 tsp salt

1 egg (beaten)

3 tsp baking powder

1/4 cup shortening (melted)

1 cup milk

3/4 cup blueberries

Combine flour, salt, and baking powder. Mix milk, HONEY, egg, blueberries, and shortening. Add to the dry ingredients. Stir just to moisten dry ingredients. Fill greased muffin cups 1/2 full. Bake at 400 degrees for 20 to 25 minutes.

Zinger Homecoming Champagne

by Steve Dragon, as printed in the Spring 1999 Apiary News)

The lemon and honey give a subtle bouquet to this metheglin which has the spiciness of a Gewűrztraminer and the festive warmth and sparkle of a champagne.
Original Specific Gravity: 1.080 Terminal Specific Gravity: 0.995

Recipe for 5 gallons:

10 lb alfalfa / wildflower honey

1.5 tsp yeast nutrient

1 oz chopped ginger root

2 lemon zinger tea bags

1 lb corn sugar

1/4 tsp irish moss

3 oz fresh lemon juice

5 gm Flor sherry yeast

1 oz Willamette hops pellets

3/4 cup corn sugar for bottling

Boil honey, hops, yeast nutrient, ginger, corn sugar and lemon juice in 2 gallons of water for 50 minutes. Add Lemon Zinger tea bags and Irish moss and boil 10 minutes more. Half fill a 5 gallon carboy with cold water, then strain the boiled wort into it. Pour in enough cold water to make 5 gallons. Cool, then shake vigorously to aerate. Pitch yeast. Ferments in two months at 70 degrees F.

Bee Sugar Candy

By Armand Provost (from the Spring 1997 apiary News)

For spring feeding of your bees! Makes about 14 8-3/4" pie plates

15 lbs sugar

1/4 teaspoon cream of tartar

3 bottles Karo syrup

4 cups water

Heat to 240 degrees (soft ball stage) Cool to 180 degrees. Stir vigorously. Pour into containers. It should be hardened and ready for use in 2 to 3 hours.

Honey Banana Cheesecake Recipe

from Manitoba Agriculture, (as printed in the September, 1999 Bee Culture)

The bottom crust

2 cups vanilla wafer crumbs

1/3 cup melted butter or margarine

2 tablespoons HONEY

Combine crumbs, melted butter and 2 tablespoons of honey. Press crumb mixture into the bottom and halfway up the sides of a 9-inch spring form pan.

The filling

1-1/2 pounds cream cheese

3 eggs

3/4 cup HONEY

2 cups sour cream

2 tablespoons all purpose flour

1 cup mashed, ripe banana

2 tsp vanilla

In a large bowl, beat cream cheese. Add HONEY in a fine stream while beating. Add flour, vanilla and eggs all at once. -Do not overbeat (or the mixture will rise and then fall during baking.). Stir in sour cream and mashed banana. Turn mixture into the prepared crust. Bake at 375 degrees for 60 to 65 minutes or until done. Cool on wire rack for 10 minutes. Loosen the sides of the cheesecake from the pan. Cool, cover and chill thoroughly. Serve with fresh sliced bananas.

Beeswax Handcream

Yield about 13 - 15 2 oz. containers

5 ounces Beeswax

16 ounces mineral oil

1-1/3 cup distilled water

2 teaspoons Borax (the soap, not the chemical)

Mix half of the mineral oil and beeswax in a pan on the stove stirring constantly until all of the wax is melted. Then add the rest of the mineral oil Bring this to 159 degrees F.

At the same time mix the Borax and distilled water in a Pyrex 4 cup glass container. Stir in the Borax and bring to 159 degrees F in the microwave.

When both are at 159 degrees, pour the mineral oil/wax mixture into the Pyrex container of borax and distilled water. Mix quickly and pour the compound directly into 2 oz. containers.

Bee Syrup, spring and fall

For spring feeding of your bees!

Granulated sugar

water

Use a one to one ratio of granulated sugar and water to simulate a nectar flow.

Example 24 cups of sugar to 24 cups of water, yeilds 8-10 quarts of finished syrup. Bring water to a boil, remove from heat. Stir in sugar until it is dissolved. Let cool before pouring into quart jars. Do NOT boil sugar and water together. The sugar will caramelize which is NOT good for the bees.

For Fall feeding of your bees!

Use a two to one ratio of Sugar to Water to feed bees in the Fall.

Example 24 cups of sugar to 12 cups of water. Bring water to a boil, remove from heat. Stir in sugar until it is dissolved. Let cool before pouring into quart jars. Do NOT boil sugar and water together. The sugar will caramelize which is NOT good for the bees.

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