Officers

President: Joseph Klingelhutz 319-530-7949 // Vice-President: Will Swain 319-530-3343 // Secretary: Jim Davis 319-331-9542 // Treasurer: Diane Kuhlman

Recipes

What To Do With All That Honey?

Do you have a favorite honey recipe you'd like to share?  Either email the recipe to Jim Davis or enter in the comment section below.

 

Kathy's Sea Salt Honey Caramels

Makes 64 one-inch squares

Ingredients

  • non-stick cooking spray
  • ½ cup (6 oz) honey
  • 1½ cups granulated sugar
  • 1 stick (4 oz) butter, room temperature, cubed
  • 1 cup heavy cream, room temperature
  • ¼ - ½ tsp coarse sea salt

Equipment

  • parchment paper
  • 8” x 8" square baking pan
  • 4 qt saucepan
  • candy thermometer

How-to

Prepare Pan
  1. Take parchment paper and cut or fold it so that you have 2 strips of 8” x 15”.  Line the baking pan with the parchment strips in a criss-cross fashion, one overlapping the other, and then spray the strips with cooking spray. This process makes lifting the caramels out of the pan easier when they've cooled
  2. Set pan aside
Melt Sugar & Honey
  1. Stir honey and sugar together in a deep heavy saucepan (4 qt size is ideal) and set over medium-high heat. The sugar will melt into the honey and the mixture will start to boil
  2. As the mixture cooks, it will start to turn darker brown, about 3-4 minutes. The darker the color, the richer and less sweet the caramels will be. (You may see a little smoking, but that’s OK; however, be careful you don't burn the melted sugar)
Add Butter & Cream
  1. When the color is dark enough for your preference, add the butter and cream. The mixture will sputter and sizzle – be very careful
  2. Stir until the butter is blended into the caramel and the mixture is smooth
  3. Clip a candy thermometer onto the side of the pan; making sure the bulb is in the candy, but not touching the bottom of the pan
  4. Cook the caramel, without stirring, to 245º (firm-ball stage, 244-248º), 5-10 minutes.  248º will result in firm caramels, softer at 245º
  5. Pour (do not scrape) the caramel into the prepared pan. Sprinkle coarse salt over the top. DO NOT touch the hot caramel
  6. Let the caramel cool, about 2-3 hours.
Cut & Wrap
  1. For 1” square caramels, cut 4" x 4” squares of parchment (waxed paper will stick to the soft caramels)
  2. Lift the cooled caramels out of the pan and lay them on a cutting board.  Cut a 1” strip from the block of caramel. Then cut the strip into 1” squares
  3. Place each candy on a parchment square and wrap. Continue the process, cutting a strip of caramel into smaller pieces and wrapping the candies
  4. Store the finished caramels in an airtight container.  They’ll keep well for about 1 month
Patty Stewart's Honey Chocolate Brownies

Honey Chocolate Brownies
From Patty Stewart of Noble Bee Honey and the Eastern Iowa Bee Club


3/4 cup Water
1/2 cup Butter
2 ounces unsweetened baking chocolate
2 cups oat flour; see notes for source
2/3 cup honey
1/2 cup all purpose flour
1/2 teaspoon Salt
2 whole eggs
1/2 cup sour cream

Note:
Oat flour can be purchased locally at Fareway and Hy-Vee under the
brand name Bob's Red Mill. It can also be purchased at Stringtown Grocery
near Kalona.

You can make Oat Flour with a blender or food processor.  Process 1 to
1-1/2 cups of rolled oats for 60 seconds.  Check amount and consistency and
process a second time or third time. You can use Old Fashion or Quick Oats.

1.  Preheat oven to 350°F.  Grease a 9 by 13 pan.

2. Combine oat flour, all purpose flour, baking soda and salt in a bowl.
Combine eggs and sour cream in another bowl.

3.  Combine water, butter and baking chocolate in a saucepan and bring to a
boil.  All mixing can be done in the pan so choose your pan accordingly.

4.  Add honey to the pan, mix well.

5.  Add flour mix to pan, mix well.

6.  Add egg/sour cream mix to pan, mix well.

7. Spread in prepared 9 X 13 pan.  Bake @ 350°F for 18 to 20 minutes.

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