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- 4 chicken breasts
- 2 T. butter, melted
- ½ c. honey
- 1 t. curry powder
- dash of hot sauce (I used Frank’s)
- Preheat over to 350.
- Spray a shallow baking pan with Pam.
- Put chicken on the baking pan.
- Mix together remaining ingredients.
- Pour over chicken.
- Cover with foil.
- Bake for 40 minutes.
- Uncover and bake another 10 minutes.
- When chicken is no longer pink in the center, its ready for dinner!
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/curry-up-honey-chicken/
- 4 slices bacon
- 1 netted bag of fresh brussel sprouts
- 2 tablespoons honey
- 1 t. fresh lemon juice
- ¼ c. raisins
- Chop bacon into ½ inch strips.
- Cook over medium heat until crisp.
- While the bacon is cooking, cut off the base of the sprouts and cut the sprouts into quarters.
- When bacon is cooked, add sprouts.
- Stir the sprouts into the bacon bits.
- Continue to cook until sprouts are bright green and still slightly firm.
- Add honey, lemon juice, and raisins.
- Stir to blend and to warm raisins.
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/love-these-sprouts/
When the world gets busy, and tasks pile up….sometimes all you need is a warm, chewy cookie.
- ¼ c. brown sugar
- ½ c. softened butter
- ½ c. honey
- 1 egg
- 1 t. vanilla extract
- 1½ c. old-fashioned oats
- 1 c. flour
- ½ t. baking soda
- ⅓ c. chocolate chips
- ⅓ c. raisins
- Preheat oven to 350. Lightly spray a cookie sheet with Pam.
- Cream sugar, butter and honey until light and fluffy.
- Add egg and vanilla. Beat until mixed.
- Mix together oats, flour and baking soda in a bowl.
- Add to honey mix and blend completely.
- Stir in chips and raisins.
- Drop by spoonfuls onto cookie sheets.
- Bake for 8-10 minutes until edges just start to brown.
- Remove from oven, let cool on sheets a few minutes before placing cookies on cooling racks.
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/honey-raisin-chip-oatmeal-cookie/
The National Colony Loss Management Survey is organized by the Bee Informed Partnership and is sponsored by the National Institute of Food and Agriculture (NIFA). It is important that beekeepers participate in this survey because it will help track losses and evaluate management practices. The survey is open from April 1st until April 30th and can be found at http://10.selectsurvey.net/beeinformed/TakeSurvey.aspx?SurveyID=BIP2014
The Colony Loss Survey has evolved from our winter loss survey because last year we found that commercial beekeepers lost 25% of their colonies over the summer, and so we are now starting to monitor and report annual losses. The National Management Survey is conducted annually in conjunction with the Colony Loss Survey. Designed to take about 20 minutes, the 2 surveys are aimed at looking for relationships between colony loses and colony management (including disease treatment strategies, supplemental feeding, etc.) and/or other factors that may influence colony health (such as colony location, honey production, and forage type). Your participation in this research is voluntary and your responses will be kept confidential. In any publication or presentation resulting from this research, no personally identifiable information will be disclosed.
Information about past Winter Loss and National Management Surveys and the annual reports can be found online at beeinformed.org
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/announcements/news/take-the-national-colony-loss-management-survey-now/
- 1 9 inch crust, unbaked
- 2 c. pumpkin puree (NOT pumpkin pie mix)
- 1½ t. ground ginger
- 1½ t. ground cinnamon
- ½ t. nutmeg
- ½ t. allspice
- ½ t. salt
- 4 eggs, lightly beaten
- 1 c. honey (I used a light honey), slightly warmed so it blends
- 1 c. heavy cream (accept NO substitutes…you want a creamy yummy pie)
- In a large bowl blend together the pumpkin puree, spices and salt.
- In a separate bowl, beat together the eggs, honey and cream.
- Pour into prepared pie shell. I usually use the Butter Pie Crust Dough from epicurious.com
- Bake at 400F for 50-55 minutes, or until a knife inserted in the center comes out clean.
- Cool on a cooling rack.
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/honey-pumpkin-pie/
- ½ c. honey
- 1 stick butter (not margarine)
- ¾ c. brown sugar
- 1 can sweetened condensed milk
- 1 t. vanilla extract
- Mix together honey, butter and brown sugar in saucepan.
- Bring mixture to a low bubble for about 2 minutes, stirring constantly.
- Add condensed milk and continue stirring until completely mixed.
- Cool slightly and pour into containers.
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/easy-honey-caramel-drizzle/
For over the past year, the Ohio State Beekeepers Association has been working to DEVELOP a ‘Save the Honey’ license plate FOR CONSIDERATION BY THE OHIO STATE BUREAU OF MOTOR VEHICLES. This license plate will bring more public awareness about the plight of the honey bee and raise additional funds that OSBA can use to support education and beekeeping research. House Bill 474 has been proposed to create this license plate by Mike Dovilla (R-BEREA) and DOROTHY Pelanda (R-MARYSVILLE) and OSBA has been given very short notice to testify in front of the Transportation, Public Safety and Homeland Security Committee ON TUESDAY (4/1).
However, We Need Your Help! In addition to our spoken testimony, we can submit letters of support. We are asking all local associations, companies and individuals to submit letters of support. You may use the attached sample letter to HELP YOU compose your letter of support.
Due to the very short notice OSBA has received on this, please submit letters by email to or via fax to 614-633-1036 so that we receive them in time for the meeting. Please have the letters in by midnight on MARCH 31st.
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/announcements/save-the-honey-bee-license-plate-needs-your-support/
- ⅓ c. cocoa powder
- 3 envelopes plain gelatin
- 1½ c. sugar
- 1 c. honey
- Sprinkling Blend:
- ½ each confectioner’s sugar and cocoa
- Line an 8×8 pan with foil. Spray with a non-stick food spray.
- Mix cocoa with ⅓ c. water til dissolved.
- Mix gelatin with ½ c. warm water in a mixing bowl.
- Stir together sugar, honey and ½ c. water in a saucepan and cook til mixed. Increase heat and bring to a low boil for 8 minutes (do not stir)…make sure it doesn’t boil over.
- With electric mixer, beat cocoa mixt into gelatin mix. Carefully pour hot honey mix into gelatin mix and slowly increase speed to high. Beat til thick and fluffy.
- Pour into pan and smooth out top. Using a sieve, shake sprinkling blend onto top of marshmallows. Cover with plastic wrap and let cool for 8 hours.
- When ready to serve, cut into shapes and coat with “blend”
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/chocolate-honey-marshmallows/