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- 2 c. white flour
- 1½ c. whole wheat flour (or use all white flour if you want a lighter colored loaf)
- ½ t. salt
- 1 heaping Tablespoon baking soda
- 1 T oil
- 1½ c. buttermilk or sour milk
- ¼ c. HONEY
- Grease the bottom of a loaf pan
- Mix together flours, salt and baking soda.
- Mix together the oil, buttermilk and honey. Warm slightly in a microwave so they will blend together.
- Add the warmed honey mix to the flour mix.
- Stir until well blended.
- Place dough in loafpan.
- Smooth top.
- Cover top with plastic wrap.
- Let it sit for 1 hour.
- Remove plastic wrap and bake at 375 for approx. 45 minutes.
- Let cool slightly and then remove from pan and finish cooling….if you can.
Sorry about the photo….crumbs were the only part left once we sliced it!
Permanent link to this article: http://www.ohiostatebeekeepers.org/2014/recipes/bread-of-buttermilk-and-honey/
- ⅓ c. vegetable oil
- ½ c. HONEY
- 1 t. vanilla extract
- 2 eggs
- 1 c. mashed bananas
- 1¾ c. flour
- 1 t. baking soda
- 1 t. nutmeg
- 1 t. ginger
- ¼ c. water (or milk or carbonated water)
- Preheat over to 325.
- Grease a 9×5 inch bread pan.
- Mix together flour, spices, baking soda.
- In a bow, beat together oil and honey.
- Add eggs.
- Mix in bananas and vanilla.
- Add flour mixture alternately with water.
- Pour into bread pan.
- Bake for 55-60 minutes.
- Cool before serving.
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- 1 boneless turkey breast roast, 3#, thawed
- ½ c. HONEY
- 1 t. smoked paprika
- 1 t. paprika
- ½ t. garlic powder
- 1 t. chipoltle chili powder
- ½ t. dried thyme
- ½ t. dried rosemary, crushed
- ½ c. orange juice
- Preheat oven to 325.
- Remove all netting from turkey breast. Throw out that nasty “gravy” packet. Pat dry the turkey with paper towels.
- Mix together all the remaining ingredients except orange juice.
- Place the roast, skin side up, on a baking rack in a roasting pan.
- Lift skin up so that you can spread ½ of the honey mixture directly on the turkey.
- Place the skin back on the turkey, and coat it with the remaining honey mix.
- Pour orange juice into pan.
- Place in the pre-heated oven.
- Baste occasionally.
- Roast until it is golden brown, and meat thermometer reads 170.
- Remove from oven, wrap in foil for about 10 minutes, then slice and serve.
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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.
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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.
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