Chewy Honey Oatmeal Cookies

I made this for a little party in one of my classes.  The students have been working hard on a service-learning project and we celebrated completing part of it with a pizza party--and some cookies!  These made quite a few (about 50) because they're small.  Another interesting element of the recipe is that the dough sits for awhile so that the oats can soften. If you try to make them right after you mix them, they'll be a bit soupy and hard to form.  I found the recipe on the Food52 website--a cooking website I should check out more often than I do!

Chewy Honey Oatmeal Cookies
1 1/2 cups all purpose flour
1 1/2 cups oatmeal (the original recipe calls for quick-cooking; I used old fashioned)
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup demerara sugar (could use turbinado or brown sugar)
1/3 cup honey
12 tablespoons butter, melted and cooled
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (a lovely addition!)

Whisk the flour, oatmeal, baking powder, and salt together in a small bowl.  In a larger bowl, whisk together the sugar, honey, butter, egg, egg yolk and extracts until smooth.  Stir the dry ingredients into the wet ingredients and mix until well combined.  Cover the bowl with plastic wrap and let sit for 30 minutes. (I let them sit for an hour because I used old fashioned oats.)

Preheat the oven to 325 degrees. Using a teaspoon, scoop and roll the dough into cookies about the size of a walnut.  Place on a parchment-lined cookie sheet and bake for about 12 minutes, until nicely browned at the edges.

Soft Rye Pretzels with Sesame Seeds

 

This is another great recipe from Cooking with New York Times. The rye flour adds a nice flavor to these pretzels, but you could probably substitute whole wheat or use all white flour if you don't have any on hand.  Like any yeast bread recipe, this takes some advanced planning--about two hours all told.  We don't like salty pretzels, so I sprinkled pinch of kosher salt on top and used sesame seeds instead. I may have over done the sesame seeds, a bit--but these are really good.  Poppy seeds or, since this uses rye flour, a few caraway seeds would also be nice.  The chewy, dark crust of pretzels is made by poaching the risen and formed pretzel dough in a pot of boiling water with a hefty 1/2 cup of baking soda stirred into it.  The baking soda makes an alkaline bath that creates the browning (some recipes call for lye--no lie!). Up for a chemistry lesson?  Check out this explanation from The Salt at NPR!

Soft Rye Pretzels with Sesame Seeds
1 1/4-oz packet of yeast (I used rapid rise)
1 1/2 cups luke warm water
1 tablespoon honey
3 cups all-purpose flour
1 cup rye flour
2 teaspoons salt
1/2 cup baking soda
1-2 tablespoons sesame seeds
kosher salt for sprinkling on top 
Place the water in a large bowl and sprinkle the yeast on top.  Add the honey and stir until well combined.  Add 2 3/4ths cup all purpose flour, all of the rye flour and the salt.  With a wooden spoon, stir until all of the flour is incorporated.  Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, sprinkling the dough lightly with the remaining 1/4 cup of flour as needed.  If the dough is really sticky, oil your hands a bit to make it easier to knead.  Oil or butter a large bowl, place the kneaded dough in, oil the top and cover with plastic or a towel and set aside to rise for about 90 minutes. (It won't double in bulk.) 
 
Line two cookie sheets with parchment paper (or aluminum foil) and lightly oil or butter them. Divide the risen dough into 12 roughly equal pieces. Working with one piece at a time, roll into a long rope--about 16 inches long.  To make the pretzel form, create a loop by folding the rope in half, leaving a wide loop at the top.  Twist the ends twice and then fold them up to meet the center of the loop. Spread the ends a bit and firmly press them into the dough.  As you make the pretzels, set them on the prepared cookie sheets. Let the formed pretzels rest, covered, for about 20 minutes.

While the pretzels are resting, preheat the oven to 450 degrees and arrange the oven racks to be in the center and top of the oven. Place a large pot filled with 10 cups of water on the stove and bring to a boil.  Carefully sprinkle the baking soda into the boiling water--it will bubble up a lot, so take care with this!  Working with about three pretzels at a time, carefully drop them knot side down into the boiling water and poach for 30 seconds.  Turn the pretzels and poach on the other side for another 30 seconds.  Place them on a kitchen cloth to drain briefly, then put them on the prepared cookie sheet and sprinkle with salt and sesame seeds.  Bake for about 15-16 minutes, until they're well-browned, turning the cookies once for even baking.  Serve with spicy mustard--some honey mustard would be nice!

This recipe makes 12 pretzels.  I froze six of the formed pretzels, fearing we'd eat all 12 in a day or two if I didn't.  I can't vouch for how well the dough freezes, though.  My plan will be to thaw the dough on the counter and proceed with the recipe.  I'll try to remember to report back how well this works!
 

Banana & Ginger Honey Cake and (BONUS recipe!) Homemade Vegetable Broth

A 2015 NPR story about food waste notes that Americans throw away about 1/3 of our available food. So this year, I've resolved to try to waste less food.  Maybe banana cake and bread is a bit cliche in that regard, but instead of tossing out the bananas that get too ripe before I can eat them, I am peeling them, putting them in a baggie and freezing for the future.  Here's a nice banana honey cake from the National Honey Board that I adapted and served for a dinner with some good friends a few nights ago.  It's a sturdy, pound cake-like cake, that's even better if it sits for a day.  

We're also saving almost all of our vegetable scraps in a bag in the freezer and making vegetable broth with them.  Scroll down for the bonus recipe!

Banana & Ginger Honey Cake
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1-1/4 cups honey
3 Tablespoons sour cream
1 Tablespoon grated lemon zest
2 teaspoons vanilla extract
3 eggs
2 very ripe bananas, mashed (thawed if frozen)
1/4 cup chopped crystallized ginger (optional, but nice!)
1/4 cup chopped walnuts

Preheat the oven to 350 degrees.  Butter and flour a Bundt pan. Sift or whisk the flour, baking powder, baking soda, salt and ginger together and set aside.  In the bowl of an electric mixer, beat the butter and honey together until light and fluffy, about three minutes.  Add the sour cream, lemon zest and vanilla extract and mix to combine well.  Add the eggs, one at a time, mixing to combine well after each one.  Add the flour and mix just until it's well combined (don't over mix).  Fold in the crystallized ginger and nuts.  Pour into the prepared pan and bake in the center of the oven until a toothpick inserted in the center comes out clean, about 40-45 minutes.  Cool for about 15 minutes and then turn out on to a plate.  When fully cooled, tightly wrap with foil or plastic wrap. Enjoy!

Bonus Recipe:  Homemade Vegetable Broth from Food Scraps
As you peel and prepare vegetables for other meals, save the scraps that you don't use in a freezer bag, adding to the bag every time you have some scraps.  Onion peels, carrot scrapings, ends of celery, mushroom stems, sweet red or green pepper seeds, leek tops, garlic peels and ends, parsley and other herb stems--all work well. Hot pepper seeds will make a very spicy-hot broth, so use them sparingly.  Also, skip strongly-flavored cruciferous vegetables like cabbage leaves, broccoli stalks and Brussels sprouts, which tend to overwhelm the broth. 

When the bag is full, place the contents in a large stock pot and, over low heat, slowly braise them so that they begin to release their juices. Check and stir the pot regularly to be sure the veggie scraps don't burn.  Once the scraps are fully thawed and have released their juices, pour in enough water to cover, add a handful of peppercorns and a good measure of salt. You can add other flavorings, too, like bay leaves or thyme, if you'd like. Bring to a boil and then lower the heat to very slowly simmer the broth for about an hour or two, stirring occasionally. Strain the broth and taste, adding more salt or other herbs if desired.  If you want a very clear broth, then don't press too hard on the scraps when straining.  Compost the scraps.  You can place the broth in containers and freeze for future use or turn the broth into a nice soup that day.  
 

Savory Honey Beer Bread

Our favorite beekeeper, Steve Repasky joined us for dinner on Saturday.  Steve is a Master Beekeeper, the owner of Meadow Sweet Apiaries and the President of Burgh Bees (check out their new and improved website!).  Steve is also working on his first book, Swarm Essentials, which should be out soon--or at least in time for the next swarm season!  I'll be sure to let everyone know when it's out.

Steve is also a beer lover, which is why I tried this recipe out for his visit.  The recipe comes from a New York Times article about wheat berries.  The article stresses that sifting the flour makes for a much lighter loaf.  We had only a little whole wheat flour on hand, so I fiddled with the original recipe a bit. The rosemary adds a lovely aroma to the bread but doesn't overpower it. There's a slight hint of sweetness, but this is very much a quick, savory bread.  

Savory Honey Beer Bread

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon (yes! tablespoon!) baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
3 tablespoons butter, melted
12 ounces beer (lager)
Sift flours, baking powder, baking soda and salt in a large bowl.  Stir the honey and melted butter together and add them to the flour with the beer. Stir with a whisk or wooden spoon until thoroughly combined. Spoon into the prepared loaf pan, tap it on the counter a few times to get rid of any air holes and bake in the center of the oven until a toothpick inserted in the center comes out clean--about 50 minutes.  Let cool for about 10 minutes before slicing and serving.  It's great toasted the next day, too!

Zucchini Honey Cupcakes with Honey-Cream Cheese Icing

I can't quite claim that these cupcakes are health food--but it's safe to say that these cupcakes are at least better for you  most other cupcakes.  They're made with olive oil and honey and they're delicious!  Delicate, not-too-sweet, and  very satisfying.  The original recipe comes from a July 2006 issue of Gourmet Magazine, now available here on Epicurious.

I will confess that initially, Robert was not ecstatic about these cupcakes.  That might have something to do with the fact that he grabbed one before it had time to cool and ate it without any frosting. They were a little greasy when they first came out of the oven, but once they cooled (and even after after two days!) they were moist and delicious.  Lots of baked goods made with honey taste better the next day--and the honey helps to keep baked goods fresh. 

Zucchini Honey Cupcakes 
1/3 cup crystallized ginger (about 1 3/4 oz.), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon (or orange) zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (I used 1 medium-sized zucchini that seemed to be perfect)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees and line 18 muffin cups with liners.  In a food processor, pulse the crystallized ginger until it's finely ground.  Add flour, ground ginger, cinnamon, lemon zest, salt, baking soda and baking powder to bowl of food processor and pulse to combine.  In a medium bowl, whisk the zucchini, oil, honey, eggs and vanilla.  Add the flour mixture and stir until just combined--don't over mix.  Spoon the batter in the muffin cups, filling no more than 1/2 full so that they don't burst over the sides.  You should have enough for 18 regular-sized cupcakes.  Bake for about 20 minutes until toothpick inserted in center of a cupcake comes out clean.  Cool completely before frosting with Honey-Cream Cheese Icing.  Don't frost if you're not eating them right away.

Honey-Cream Cheese Icing
1 8-oz package cream cheese, softened 
2-4 tablespoons honey (according to taste)
1 teaspoon pure vanilla extract 
Beat the cream cheese until very smooth.  Add 2 tablespoons of the honey and the vanilla and beat until well blended.  Taste.  Add some more honey if you'd like the icing to be sweeter.  Should make enough for 18 cupcakes.   

 

Honey Cake You'll Really Like!

Robert made this delicious honey cake last week.  It 's a bit late for Rosh Hashanah, but this cake is wonderful and worth making even if there isn't a new year to celebrate. If we had it, we'd have added a little whipped cream to the plate to take this dessert over the top!   This recipe, for Red Wine Honey Cake with Plums, comes from Melissa Clark's "A Good Appetite" column in the New York Times. We skipped the plums in favor of raspberries that are burgeoning in the garden right now.  My all time go-to recipe for honey cake has been the one published in Gourmet Magazine in September 2003 (and luckily still available on-line!).  I think this one might just replace it, though!

Melissa Clark's Red Wine Honey Cake (made by Robert!)
NOTE:  In her story about making this cake, she notes that the wine tints the batter "an unappealing grey, making it look more like concrete than cake." That color disappears with the baking--and the flavor is lovely.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon ground ginger
3 large eggs
1 cup sugar
1  1/4 cups olive oil
1 cup good, local honey
3/4 cup dry red wine
2 teaspoons fresh ginger, grated

Preheat the oven to 350 degrees and place the rack in the middle of the oven.  Grease and flour a 10-inch Bundt pan.  Whisk the flour, baking powder, soda, salt and spices together in a large bowl.  In another bowl, whisk the eggs then add the sugar, oil, 1 cup honey, wine and ginger and whisk until well combined.  Add the flour mixture to the honey mixture and whisk until smooth.  Pour the batter into the prepared pan and bake until a tester comes out clean--about 45-50 minutes. (You might need to tent the cake mid-way through if the top starts to brown too much.)  Cool on a wire rack for about 20 minutes then unmold and cool completely.

Honey Chocolate Brownie Bites

With back to school upon us, I thought a cookie for lunch boxes or after school snack might be in order. These cookies are about as close as you can get to eating a "raw" cookie dough cookie (without it actually being raw). They are very soft and have the consistency of a chewy brownie.  They were a big hit among potluckers dining here a few weeks ago.  The recipe comes from the July 2011 issue of Martha Stewart Living magazine. The original recipe, called "Double-Chocolate Brownie Bites," includes 7 ounces (1 1/2 cups) of semisweet chocolate coarsely chopped, but as I've mentioned on the blog before, Robert hates chocolate chips, so I left them out.  No one missed them and truth be told, I think the chips would have taken these cookies over the top (and not in a good way).   The cookies puff up and their tops crackle--a sign they're ready to pull out of the oven.  When they cool, they flatten back down again.

Honey Chocolate Brownie Bites
1 1/2 cups all-purpose flour
1/4 cup Dutch-processed cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup honey
1/4 cup granulated sugar

Preheat the oven to 325.  In a medium size bowl, whisk the flour, cocoa, soda and salt and set aside. Beat the butter and brown sugar on medium speed until very fluffy--about 3 or 4 minutes.  Add the honey and beat again until fluffy and light.  Lower the speed and slowly add the flour/cocoa mixture until very well combined.  If you're adding chocolate bits, now would be the time to do that.  Refrigerate the dough for at least 30 minutes (this will make them easier to form into small balls).

Take about a teaspoon of dough and roll it into a ball--aiming for a little less than the size of a walnut.  Drop the balls into the granulated sugar and roll again.  Place the sugar-coated balls on a cookie sheet lined with parchment paper, spacing about 1 inch apart.  Bake for about 9 minutes until the tops are puffed and cracking and just set.  Cool on the cookie sheet for a minute or so then transfer to a cooling rack.  Makes about 30 and the cookies will keep at room temperature in an air-tight container for about three or four days.

Fresh Tomatoes! Two Recipes!

Tomato Sandwich with Sourdough Cornmeal Bread

The tomatoes in our garden took their time ripening this year, but we now have baskets full to enjoy before the late blight knocks them out for good. (A friend and colleague recommends using a copper sulfate to prevent blight, which we'll try next year!)  My favorite way to eat fresh tomatoes is as a simple tomato sandwich.  Brings back memories of watching my Grandmother Wood prepare tomato sandwiches:   thin slices of  Pepperidge Farm white sandwich bread slathered with mayonnaise, topped with thickly sliced tomatoes and an ungodly amount of salt.  I'm almost positive Grandma peeled the tomatoes since she peeled everything (even celery).  Made a mean BLT, too!

The first recipe here is for Sourdough Cornmeal Bread, which isn't as delicate as Pepperidge Farm white bread, but makes a great sandwich bread with a nice, nutty crunch.  Thinly sliced, it's perfect for tomato sandwiches.  Our dear friends (and recent visitors) Rebecca, Tom and the amazing going-on-3 Eleanor enjoyed some of this bread toasted with honey during their visit.  This recipe's for you, Rebecca! :)

The other recipe for fresh tomato slices is adapted from a recipe in the Pittsburgh Post-Gazette: Brenda Waters's Grandmother's Special Sliced Tomatoes. (Grandmas really seem to know their way around tomatoes!)  I hesitate to add anything at all to a nice, fresh tomato slice, but this recipe was too intriguing to pass up--and it's delicious.  A friend who doesn't even like honey (yes we actually have friends who don't like honey!) liked these tomatoes.  Read on for the recipes!

Sourdough Cornmeal Bread for tomato sandwiches

Sourdough Cornmeal Bread
This recipe is adapted from Sunset's A Cookbook of Breads (1974), which I must have picked up at a thrift store ages ago. It requires sourdough starter, which isn't hard to make--just takes about a 3 to 5 day commitment.  Need a sourdough starter recipe? Here are step-by-step instructions from King Arthur flour. Also check out this quick starter recipe from a previous blog post for sourdough English muffins.

1 teaspoon (1/2 package) quick rise yeast
1/2 cup sourdough starter
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon salt
1 cup very warm water
1 cup cornmeal (plus extra for sprinkling on dough before baking)
1 cup whole wheat flour
1-2 cups bread flour (you could use all-purpose flour if you want--and could also skip the whole wheat flour.  You'll get a slightly less dense loaf if you do).

Combine the yeast, starter, canola oil, honey, salt, water, cornmeal and whole wheat in a mixing bowl.  Using a wooden spoon (or the dough hook of a mixer), combine well.  Add the white flour, about a 1/2 cup at a time until a stiff dough forms. Knead the dough until it's smooth--by hand (on a floured board) for about 10 minutes or by mixer for about 5.  (Using a mixer will likely cut down on the amount of flour you use overall, making the dough a bit lighter.)

Lightly coat a large bowl with oil and place dough in the bowl, oil top and cover with plastic wrap and then a kitchen towel (not terry cloth).  Let rise for about 1 1/2 hours in a warm spot until it doubles in bulk.  Remove from the bowl, folding the dough in on itself a few times and form into a round ball (or boule).  Place a sheet of parchment paper on a flat-sided cookie sheet and sprinkle it with a little corn meal. Place the dough on the sheet and sprinkle a little cornmeal on top.  Cover with the plastic wrap and kitchen towel and let rise for another 1 1/2 hours.

Preheat the oven to 375 degrees.  If you have a baking stone, put it in the oven on a middle rack to preheat as well.  When the oven is preheated and the dough has risen, take a serrated knife and make a few slashes in the top (each about 1/4-1/2 inch deep).  Slide the dough (with parchment) from the cookie sheet onto the baking stone (if you're using a stone) or just put the cookie sheet with dough into the oven.  Bake for about 30 to 35 minutes.  The crust should be nicely browned--almost honey colored.  The crust will be crunchy when first baked, but will soften once it cools. (You can crisp the crust by reheating in the oven if you'd like). You should probably wait until it cools completely to slice it, but I've never been able to wait that long!

Sliced tomatoes with vinegar honey dressing

Sliced Tomatoes with Vinegar and Honey
4 large fresh tomatoes, peeled
2 tablespoon cider vinegar
3 tablespoons honey
kosher salt
Core and slice the tomatoes in 1/2 inch slices.  Place on a plate or platter with a lip (so that the dressing doesn't run off!). Stir the vinegar and honey together in a small microwaveable bowl. Heat for 15 seconds, just to warm the mixture and ensure that it's well combined.  Sprinkle the tomatoes with salt and drizzle the vinegar-honey mixture on top.  Serve with the bread to soak up all of those delicious juices!
Serves 4

Honey Ice Cream and Bonus Recipe! Beekeepers' Fan-Favorite Rhubarb Dessert by Christy!

The Pittsburgh Post-Gazette's weekly food section often includes great recipes using honey and their July 25, 2013 issue was no exception.  Melissa McCart's article on "extreme ice creams" included a thyme-infused honey ice cream that I made here, with a few changes.  The first is that the original recipe seems to call for 2 teaspoons of salt, which is way (way!) too much (think it must be a typo).  I cut that back to 1/2 teaspoon.  I also added a teaspoon of vanilla extract to help bring out the honey flavor.  Next time I make this, I'll use lavender or basil or mint  instead of thyme (less extreme, but much more delectable!).

And keep reading!  Christy shared the recipe for her award-winning rhubarb dessert that took the fan favorite prize at the Burgh Bees & Beaver Valley Beekeepers' Association annual picnic this year.  Thanks, Christy!

Fair warning:  the recipes in this post aren't for those on a diet! :)

Honey Ice Cream
Published in the Pittsburgh Post-Gazette on July 29, 2013 and adapted from Humphry Slocombe Ice Cream Book by Jake Godby & Sean Vahey.  I've adapted further!

1/2 cup honey
1 teaspoon fresh herb, minced (basil, mint or lavender recommended)
2 cups heavy cream
1 cup whole milk
1/2 teaspoon salt
3 egg yolks

Combine the honey and minced herb in a bowl and let it infuse for at least two hours or overnight.  Fill a large bowl with ice, place a smaller bowl inside the larger bowl and then fill the larger bowl with water to make an ice water bath.  Place a strainer on top of the smaller bowl in the middle.  In a sauce pan over medium heat, combine the cream, milk and salt and, stirring occasionally, bring to just under a simmer--don't boil!  In a medium bowl, whisk the eggs.  Whisking constantly, gradually pour about 1/2 of the cream mixture into the eggs and then transfer the egg/cream mixture back to the sauce pan and turn on medium heat.  Using a rubber spatula, stir constantly, being sure to get the bottom and sides so that the mixture doesn't scorch.  Cook for about 5 minutes until the custard coats the spatula and begins to steam--again, don't let this boil.  Remove from heat and stir in the honey/herb mixture, combining well.  Pour the mixture through the sieve over the bowl set in ice water and let cool, stirring occasionally.  When cool, refrigerate the custard for at least two hours (or over night).  When the mixture is very cold, put it in an ice cream maker and follow the manufacturer's instructions.  When processed, place in a separate container and freeze until it solidifies.  Makes 1 quart.

Beekeepers' Fan-Favorite Rhubarb Dessert by Christy
Haven't had a chance to make this myself yet, but had a taste at the picnic and it's creamy and delicious--a great use of rhubarb!  It comes from the April/May 2008 issue of Taste  of Home magazine called Cool Rhubarb Dessert by Maxine Smith.  Christy adapted the recipe so that it uses honey.

1 1/2 cups all-purpose flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts

FILLING
1/3 cup sugar
1/2 cup honey
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen rhubarb

TOPPINGS
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 cup minature marshmallows
1 1 /2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding
1/4 cup flaked coconut, toasted

Preheat oven to 350 degrees.  In a small bowl, combine the flour, butter and walnuts and press into an ungreased 13x9 inch pan.  Bake for 20-25 until lightly browned.  Cool while making filling and topping.

In a large saucepan, combine the filling ingredients and bring to a boil.  Reduce heat and simmer, uncovered, about five minutes or until rhubarb is tender. Cool and pour over crust.

In a large mixing bowl, beat cream until thickened.  Add confectioners' sugar and beat until soft peaks form.  Fold in marshmallows and spread over rhubarb layer.

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut.  Cover and refrigerate for 4-5 hours.  Remove from refrigerator 30 minutes before cutting.  Yield:  16 ample servings.

Recipes for July 4th! Honeyed Three Bean Salad & Honey Cheese Cake Squares

Honeyed Three Bean Salad

I'm trying to make up for my two-month hiatus as a blogger by posting a few recipes at a time. The first is a take on the classic three bean salad, with a few twists--including using edamame (soy beans) as one of the three beans.  Like its classic cousin, this salad a bit on the sweet side--but it's delicious and refreshing and sure to please at a July 4th cook out.  The poppy seeds make it special.  You could skip the edamame for classic green beans instead.  If you do, don't make the salad too far in advance as the vinegar in the dressing will turn the green beans a dull grey.  The inspiration for this salad came from a recipe in a May/June 2007  issue  of Vegetarian Times.

The second recipe, for Honey Cheese Cake Squares, is one that I pulled from an April 2003 issue of the now defunct Gourmet Magazine.  Recipes from Gourmet are all now available on Epicurious. The honey cheese cake squares were a hit for dessert this weekend when my cousin, his new wife and son were visiting from North Carolina (they're adorable newly weds!). The honey in this recipe really shines through--and a lighter honey I think works best.

Need more recipe ideas for your July 4th cookout or family get together?  Check out a past post for Memorial Day Picnic Recipes (including honey baked beans and grilled skirt steak).

Three Bean Salad

1 10-oz package frozen shelled edamame beans (2 cups) 

1 15-oz can dark kidney beans, drained

1 15-oz can navy beans, drained

1/4 cup red onion, chopped

3 stalks celery, diced (about 1/4 inch)

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon Dijon mustard

1/4 cup vegetable oil (I used canola)

1 tablespoon poppy seeds

salt and pepper to taste

Cook edamame according to package direction and then immediately put in ice water to cool and stop cooking.  Drain and put in a large bowl along with drained kidney and navy beans.  Add red onion and celery to bowl and toss. In a jar (or food processor), combine the vinegar, honey, mustard, oil and poppy seeds and shake (or process) until well combined.  Pour over beans and toss to evenly distribute.  Taste and season with salt & pepper.  Let the flavors meld for a few hours and up to one day.  Serve cold.  Makes about 8 servings

HONEY CHEESE CAKE SQUARES

Makes about 24 1 1/2 inch squares

For the crust:
6 whole graham crackers, crumbled
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted

For the filling:
8 oz. cream cheese, softened
1 large egg
2 tablespoons milk
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup light (spring or summer) honey

Preheat oven to 325 degrees
Pulse the graham crackers, sugar and butter in a food processor.  Press mixture evenly over the bottom of a 8x8 square baking dish and bake in the middle of the oven for 10 minutes.  Remove and let cool for about five minutes.

For the filling, blend the cream cheese, egg, milk, zest, lemon juice and honey in the cleaned food processor.  Pour filling over crust and bake in the middle of the oven until the filling is set (and a bit puffed)--about 30 minutes.  Cool and then chill for at least three hours.  When fully chilled, cut into squares--they'll still be a bit rough around the edges, though--just like most of us! :)

Honey Cheese Cake Squares

Flourless Chocolate Coconut Cookies

When my sisters and I were little, we'd beg my mother to make boiled chocolate cookies, which were more like candy than cookies and made with cocoa and oats.  They were the perfect way to satisfy a sweet tooth when we didn't want to wait for cookies to bake.  These flourless chocolate coconut cookies remind me a bit of them--though these are baked and not boiled.  They're rather candy-like in a chewy way and they come together very quickly.  I did have to wait 10 minutes for them to bake, but it was worth it!  I'd make one tweak to the recipe:  the cookies were a bit too big and they'll be smaller the next time I make them.

I found this recipe on a blog called Healthful Pursuit, which is the creation of Leanne Vogel, a holistic nutritionist.  Though I wouldn't make a meal of these, the basic ingredients--cocoa, honey, coconut, eggs and vanilla extract--make them at least seem like they're good for you. Make up a batch for your Easter basket!

Flourless Chocolate Coconut Cookies

1 cup coconut (I used unsweetened, but you could use sweetened if that's all you have)
1/4 cup cocoa powder
1/4 cup honey
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Combine the ingredients in a bowl and mix well to combine.  Using a teaspoon, drop cookies onto a cookie sheet, forming cookies that are about the size of a walnut.  Bake for about 8-10 minutes until the cookies are firm to the touch and can be easily lifted from the sheet.  Makes about 12-15 cookies and the recipe is easily doubled.

BONUS RECIPE!  MOM'S BOILED COOKIES!

Well, I couldn't mention Mom's Boiled Cookies and not give you the recipe. These cookies don't have a lick of honey in them, but they're very good!  (Mom's secret ingredient is peanut butter.)

2 cups sugar

4 tablespoons cocoa

1/2 cup milk

1 stick (1/2 cup) butter, cut into chunks

3 tablespoons peanut butter

1 teaspoon vanilla

3 1/2 cups rolled oats

In a sauce pan, mix sugar, cocoa and milk until well combined. Add butter.  Place pan over medium heat and bring the mixture to a rapid boil, stirring to mix in butter as it melts.  Boil rapidly for one minute.  Remove from heat.  Add peanut butter and vanilla and stir.  Add oats and mix until well combined.  

Drop by teaspoons onto wax paper. Cool.  Makes enough for three sisters and a mom! :)

Sourdough Honey Whole-Wheat English Muffins

This recipe is not a lot of work, but it does require a bit of a commitment, so if you're a commitment-phobe, you might just want to buy a package of whole wheat English muffins and be done with it.

Ah, but where's the fun in that, especially when you can make your own sour dough starter and then cook up a fresh batch of whole wheat English muffins that will have your family and friends saying, "You made these?"

So, bear with me here (or, if you prefer, just go ahead and laugh at me and move on!).  The biggest commitment comes with creating the sour dough starter, which takes three days.  Once you have the starter established, you can keep it going in your fridge and, with a little thinking ahead, can whip up a lovely plate of English muffins that are so much better (and likely better for you) than store bought.

The recipe for the sourdough starter and the English muffins both come from Vegetarian Times.  You'll find more sourdough recipes there, too!

Sourdough Starter

1 cup all-purpose flour
1/4 teaspoon quick-rise (not regular) yeast

Use a quart glass jar with a wide mouth.  Stir the flour and yeast together and then add 1 cup of warm water (about 110 degrees).  Place the lid loosely on the jar and let sit a warmish (70+) spot for 12 hours.

Stir the starter and discard half (or, if you're ambitious, use the half you'd toss out to start another jar).  To the remaining starter, add 1/2 cup flour and 1/2 cup lukewarm water and stir to combine.  Repeat this step every 12 hours for the next three days (72 hours).  (Hey! I said it was a commitment!)

The starter is now ready to use for the English muffin recipe.  Any remaining starter can be put in the refrigerator.  It should be fed and/or used within a week.  To feed the starter, stir it down and then remove half (use this starter in a recipe or discard).  If you have 1 cup of starter left, then stir in 1 cup of flour and 1 cup of warm water and put it back in the fridge.  (If you have 1/2 cup starter left, stir in 1/2 cup flour and 1/2 cup water.)

Sourdough Honey Whole-Wheat English Muffins

The dough for this recipe needs to sit overnight to develop, so it takes a little planning ahead (that is, once you've made the sourdough starter).
1 cup sourdough starter
1 cup whole-wheat flour
2 tablespoons honey
1/2 cup lukewarm water
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt.
cornmeal for dusting (the finer the cornmeal, the better, but use what you have)

In a large bowl, stir the starter, whole-wheat flour, honey and water until well combined.  Cover loosely and let sit overnight.  This mixture will get very bubbly!

The next day, stir together 1/2 cup all-purpose flour, baking powder and salt.  Add this to the whole-wheat dough.  Stir until well combined.  Add more of the remaining 1/2 cup of flour and knead until the dough is no longer sticky.

Roll dough out on a lightly floured board to about 1/2 inch thickness.  Cut out muffins using about a 3-inch round cutter (I used the top of a large, wide glass).  Depending upon the size of your cutter, you should get between 6 and 8 muffins.  Dust tops and bottoms with cornmeal, cover loosely and let sit for about an hour until the muffins are a bit puffy.

Heat a heavy bottomed skillet over high heat for about a minute.  Lightly spray with cooking oil and turn heat down to medium.  Cook muffins about 3 to 5 minutes per side, until they're nicely browned on both sides.  You'll be surprised by how much they rise while they're cooking!  Let cool for about 15 minutes before serving.  Makes between 6 and 8 muffins.

Honey Whole Wheat Sunflower Seed Bread

Winter weather warnings today found me hunkered down at home grading papers and baking.   It's nice to take a break from grading to punch down a dough and form it into a loaf.  This recipe is adapted from a February/March 2010 Taste of Home magazine. It's remarkably tender given that it uses almost 100% whole wheat flour.  It also has a nice, nutty taste that is enhanced when it's toasted.  The original recipe makes three loaves, way too much for our little family!  I did my best to halve the recipe and am pretty happy with the results, but note that the amounts are approximate!  

Honey Whole Wheat Sunflower Seed Bread

1 1/2 cups hot (not boiling) water

1/4 cup canola oil

1/4 cup honey

1 package (1/4 oz) rapid rise active dry yeast

1/8 cup bread flour

1 1/2 teaspoon kosher salt

3 - 3 1/2 cups whole wheat flour

1/4 cup sunflower seeds

1 or 2 teaspoons butter

Stir the oil and honey into the hot water to dissolve the honey.  In the bowl of a mixer, whisk the yeast, bread flour, 2 cups of wheat flour and salt.  With the mixer running, add the water/honey mixture and mix until well combined. (You might need to stop the mixture and stir it by hand to be sure all of the flour is incorporated.) Using the dough hook of the mixer, turn the mixer on again and begin beating the dough, adding up to another cup of flour until the dough pulls away from the sides and becomes elastic.  Knead the dough for at least five minutes, adding more flour to prevent it from sticking it to the sides--but add as little as possible. Add the sunflower seeds and either knead a few minutes more in the mixer or by hand.  Place the dough in a clean, lightly oiled bowl, cover with plastic wrap and let rise in a draft-free spot  for about an hour.  (I heat 2 cups of water to boiling in the microwave and then put the dough in the microwave with the hot water for the rise.)  After the dough doubles in bulk, turn it out onto a lightly floured board and form into a loaf.  Place in an oiled loaf pan (5x8) and let it rise again--about 30 to 45 minutes.  Preheat the oven to 350 degrees.  Once the dough has again doubled in bulk, put it into the preheated oven and bake for about 30-40 minutes, until well-browned.  Remove from the oven and rub the top with butter while it's still very hot.  Take it out of the pan and let the bread cool until it's warm to the touch before slicing and serving.  Enjoy!

Savory Cheese Muffins

Savory Cheese Muffins

These muffins mix up in a snap and make a wonderful accompaniment to soup. (Need some soup ideas?  Try Butternut Squash Lentil Soup or Creamy Cauliflower Soup from 2012 posts or Honey Corn Chowder from a 2011 post.)  The original recipe, Fig's Cheese Muffins, was a finalist in a contest on the Pioneer Woman blog. I played around with some of the ingredients--swapping honey for the sugar, for starters.  These muffins are amazing when eaten hot right out of the oven.  They're respectable cold--but the cheesy goodness shines when they're warm! 

Preheat oven to 375.  Spray a 12-cup muffin tin, being sure to spray the top of the tin, too, as these muffins have a tendency to stick.
1 1/2 cups all-purpose flour (can substitute 1/2 cup whole wheat for a firmer crumb)

1 tablespoon (yes! tablespoon!) baking powder1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded sharp cheddar cheese, grated
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons honey
1 cup milk
1 egg, beaten.

In a mixing bowl, combine the flour, baking powder, soda and salt. Toss in the grated cheese and mix to coat. Melt the butter and stir the honey into it to combine well.  Stir in the milk  and beaten egg and combine well.  Pour the milk mixture over the flour mixture and stir quickly to combine--don't over mix.  Spoon the batter in to the prepared muffin tin, filling about 3/4ths full.  Bake for about 20 minutes, or until muffins are nicely browned.  Eat soon!

Delicious Honey Cranberry Pinwheels

Although it's Halloween, there is nothing scary about these cookies, folks!  In fact, a case could be made that these cookies are actually good for you (well...perhaps we should say that they're not as bad for you).  The dough includes whole wheat flour and canola oil and, according to the recipe makers, they clock in at only about 54 calories a cookie.  The recipe comes from the Eating Well website where it has received rave reviews.  I see why--they're tasty and chewy and they make a nice impression.  Robert gives them his thumbs up!  They were also well-received at the Friends of the B.F. Jones Memorial Library annual wine and cheese fundraiser last Saturday. :)

This makes a very soft dough especially for rolling, yet the canola oil makes the dough less sticky than you'd expect.  Refrigerating the dough also makes it more manageable. Don't let the long list of ingredients deter you.  The recipe isn't that complicated to make.

Honey Cranberry Pinwheels

Filling:

1 1/2 cups sweetened dried cranberries

1 cup cranberries (fresh or frozen)

1/2 cup honey

2 teaspoons finely grated lemon zest (could use orange zest)

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (or allspice)

Dough

2 1/2 cups all-purpose flour

1 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (or allspice if you used it in the filling)

1 cup sugar

1/3 cup honey

2 large eggs

2 tablespoons low fat milk

2 1/2 teaspoons lemon (or orange) zest

2 teaspoons vanilla extract

1/2 teaspoon almond extract

For filling:  Combine all of the ingredients in a non-reactive* pan over medium heat and bring to a gentle boil.  Let boil about five minutes until the fresh cranberries pop and soften.  Remove from heat and cool.  Place in a food processor and process the filling until finely ground. Place in refrigerator while you make the dough.

For dough:  Whisk the flours, baking powder, salt, baking soda and spices in a large bowl.  In a separate bowl, combine the sugar, honey, eggs, milk, zest and extracts and beat well.  Stir in half of the flour mixture to incorporate then add the other half. (If you're using a mixture, switch to a wooden spoon when you add the second flour portion.)  Stir to thorough combine, but don't over-mix.  Cover and refrigerate for about 30 minutes to make the dough easier to work with.

To form the cookies:  Take 1/2 of the chilled dough and place between two sheets of waxed paper (about 12 x 18 inches long).  Roll out dough into a 12x15 inch rectangle.  Place the rolled out dough in the refrigerator for about 15 minutes.  This will make it easier to spread the filling on the dough.  Remove top sheet of waxed paper and spread 1/2 of the cranberry filling over the dough--it will be thin (I used my hands to get the filling to the edges.  With the long end parallel to the counter, use the waxed paper the dough is resting on to help you roll the dough into a tight, round log.  Place the log on a clean sheet of waxed paper, roll it up and twist the ends to make the log as tight as possible.  Wrap in plastic wrap and place in the freezer for at least four hours (and up to three months**).  Repeat with the other half of the dough and filling.

When you're ready to bake, preheat the oven to 350 degrees.  Unwrap the roll and, using a long serrated knife, slice the cookies into 1/4 inch wide slices, turning the log as you slice to keep the cookies as round as possible.  Place the slices on a parchment-lined cookie sheet and bake for about 10-12 minutes or until lightly browned.  

Makes about 90 cookies.

*Non-reactive pans are stainless steel or enamel--not aluminum (or copper!)

**If you're freezing for an extended time, don't defrost before slicing the cookies.

Honey Chocolate Shortbread Ribbons

I'm still in the midst of my cookie baking extravaganza here.  The recipe for these honey chocolate shortbread ribbons is from the National Honey Board, where I get a lot of great recipe ideas.  I have to confess that these aren't Robert's favorite.  The recipe calls for orange peel, which adds a tang to the dough that Robert isn't that fond of (he ate a few of 'em though!).  You could skip the peel if you'd prefer.  In that case, I might be tempted to add 1 teaspoon of vanilla extract to the dough, just to kick up the flavor a bit.

Honey Chocolate Shortbread Ribbons
1 cup butter, softened
2/3rd cup  honey
1 tablespoon finely grated orange rind
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 ounces semi-sweet chocolate, melted

Cream the butter and gradually drizzle in the honey, beating until light and fluffy.  Add the orange peel and beat to incorporate thoroughly.  In a separate bowl, whisk the flour, salt and baking powder and then stir into the honey-butter mixture, combining well.  Remove about 1/3 of the dough to another bowl and add the melted chocolate to it, combining well.

Line one 9 inch square pan and one 9x5 inch loaf pan with waxed paper, letting the paper hang out of the sides so that you'll be able to lift the dough out once it hardens. Flatten the chocolate mixture into the loaf pan and the remaining dough into the square pan. Refrigerate for at least 30 minutes.

Remove the dough from the 9 inch pan and cut in half.  Place the chocolate dough in the middle of the two halves and press lightly but to be sure the layers hold together.  With a large, sharp knife, cut the block lengthwise to make two logs.  Wrap each with wax paper and then with plastic wrap. Refrigerate for at least four hours (or freeze up to three months).

Preheat oven to 375.  Slice the logs about 1/8th to 1/4th inches wide and place on a parchment-lined cookie sheet.  Bake for about 7 to 8 minutes until lightly browned.  Makes about four dozen cookies.

And stay tuned!  The recipe for Robert's favorite honey cranberry pinwheel cookies coming soon!

Honey Almond Rugelach

Though I haven't been posting much on the blog recently, get ready for a run of cookie recipes!  The Friends of the B.F. Jones Memorial Library annual wine and cheese is Saturday, October 27 and I've been making a bunch of cookies in preparation.  These almond rugelach cookies are classic--not too sweet--and the hint of honey in the filling really comes through.  They're one of my favorite cookies to make.  This recipe comes from a small cookbook published by the National Honey Board in 1994 called Sweetened with Honey the Natural Way. The recipe is also available on the National Honey Board's website--click on the link.

And stay tuned!  Recipes for shortbread-like honey chocolate ribbons and some delicious cranberry pinwheels will appear in future posts!

Honey Almond Rugelach
1 cup butter, softened
3 ounces cream cheese, softened
8 tablespoons honey, divided
2 cups all-purpose flour
1 cup finely chopped almonds
1/2 cup dried cherries or cranberries, chopped (I used cherries)
1 teaspoon lemon juice
1 teaspoon ground cinnamon

Cream butter and cream cheese until fluffy.  Add three tablespoons of honey and mix well. Add the flour, stirring until the dough comes together.  Form into a disk, wrap well and refrigerate for at least two hours.

In a small bowl, combine the almonds and chopped cherries. Drizzle about 3 tablespoons of honey over them and mix well.

Divide the dough into fourths and roll one piece into about a 9-inch circle.  Combine two tablespoons of honey and the lemon and mix well.  Brush the dough with the honey-lemon mixture.  Sprinkle about 1/4 teaspoon cinnamon over the surface. Spread about 1/4 of the almond/cherry mixture over the surface.  Cut the circle into 8 wedges.  Starting with the wide end, roll up each wedge and then curve the cookie to make a crescent shape.  Place on parchment-lined cookie sheet and refrigerate for about 20 minutes.  Repeat with remaining dough.  Bake in a 350 degree oven for about 20 minutes or until golden brown.

You can freeze these cookies unbaked.  Thaw them out before baking.

Chewy Pecan Honey Cookies

We've been major blog slackers here at SteffesWood Apiary.  Teaching and flying are occupying us a lot these days.  I had a chance to make these delicious cookies last weekend, though.  I'm testing out cookie recipes for the annual Friends of the B.F. Jones Library wine and cheese fundraiser on October 27.  The fundraiser always includes an elaborate and delicious cookie table and I wanted find some honey-based cookies to add to the offerings.  These are a keeper.  They're chewy, have a lot of great honey flavor and a nice little crunch from the pecans. I wasn't so sure about the recipe at first because it doesn't include any eggs--but these are delicious and have a wonderful texture.  I highly recommend them!


Chewy Pecan Honey Cookies
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (one stick) butter, softened
1/4 cup sugar
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup pecans, chopped

Preheat oven to 300 degrees.  Line baking sheets with parchment paper.  In a small mixing bowl, combine the flour, baking powder and salt.  Cream together the butter and sugar.  Add the honey and cream well. Slowly add the flour mixture and mix until just combined, finishing by hand if needed, trying not to over mix.  Stir in the pecans.

Using about one teaspoon, form the dough into balls and place on the prepared cookie sheets. (You can chill the dough for about 10 minutes if it's very soft--don't chill for much longer, though, since the honey will harden making it hard to form into balls.)  Bake for about 10-12 minutes, until edges are golden brown and set.  Makes about 3 dozen cookies.

When life hands you a big zucchini...

Make Honey Zucchini Bread & Cake!  

That's a big zucchini!

It happens every year.  A zucchini hides  from us for most of the summer and slowly but surely turns into baseball bat.  Usually it just gets tossed on the compost pile and we move on. But this year for some reason, I felt compelled to try to put at least some of this beast to use.  It sent me to my cookbooks and the internet searching for some zucchini bread and cake recipes.

I'm happy to report that I have two delicious zucchini recipes to share, both of which use honey as part (or all!) to sweeten.

The first recipe, Chocolate Honey Zucchini Bread, is adapted from one on the King Arthur Flour website, which is always a great source for bread and cake recipes. The King Arthur recipe calls for chocolate chips, which are not included in mine because Robert is adamantly opposed to chocolate chips. (He hates chocolate chip cookies! No lie!) Ah, but he loves this Chocolate Honey Zucchini Bread, and ate half of it before I could take a photo of the finished product. There's no better compliment, actually.  Thanks, Rob!

The second recipe, a Honey Zucchini Bundt Cake, is adapted from a honey zucchini bread recipe on cooks.com.  It's also quite good and would be lovely with a little cream cheese, too.

I'll be making more of both recipes to freeze, because I still have half of that zucchini sitting on my counter! (Robert says he wouldn't be surprised if it doubles in size overnight.  He suspects that even when you take them off the vine, they keep growing.)

Chocolate Honey Zucchini Bread

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder (optional -but nice!)
1/3 cup Dutch-process cocoa
1 2/3 cups unbleached all-purpose flour
2 cups shredded, unpeeled zucchini

Preheat oven to 350 and lightly grease a loaf pan (mine was 9x5--an 8 1/2 by 4 1/2 will also work)

Beat the eggs, honey, oil, brown sugar and vanilla in a large bowl.  In another bowl, whisk together the salt, soda, baking powder, espresso powder, cocoa and flour.  Add this to the honey/egg/oil mixture and mix until well combined.  Stir in the zucchini.  Pour into the prepared pan and bake for about 1 hour, until a toothpick inserted in center comes out clean.  Cool for about 10 minutes and then remove from the pan.  If you can keep your peeps away, let it cool completely before slicing.

Honey Zucchini Bundt Cake

Preheat oven to 350 degrees.  Oil and flour a Bundt or fluted cake pan.

3 cups unbleached white all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
2 cups graded raw, unpeeled zucchini
3 eggs, slightly beaten
2/3 cup vegetable oil (I used canola)
1 2/3rd cups honey
1 tablespoon pure vanilla extract
1 cup finely chopped walnuts

Whisk together flour, salt, baking soda, baking powder and ground cinnamon in a large bowl.  In a medium bowl, thoroughly combine the eggs, oil, honey & vanilla and zucchini.  Add this to the dry ingredients and stir just to combine.  Stir in the walnuts to distribute.  Pour into the prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean.  Let cool for about 15 minutes and then remove from pan.

Looking for even more zucchini bread options?  Check out Allie Smith's blog "Allie's Life" for a recipe for banana zucchini bread, which includes the option to honey as a sweetner.