Newspaper Page Text
WEDNESDAY, SEPTEMBER 5, 2007
2B
Let’s hear it for
the honeybee
September is National Honey Month
By CHARLOTTE PERKINS
Journal Staff Writer
While scientists work with
urgency to discover the
cause of Colony Collapse
Disorder, which is causing a loss of
honeybees in this country and in parts
of Europe, the rest of us can do
our part to support beekeepers every
where.
We need the honeybees for more
than honey, because so many crucial
crops depend on these hard-working
little pollinators.
Still, adding honey to our shopping
lists is one way to keep the beekeepers
in business, and it’s a very sweet way
indeed.
Try adding honey to your peanut
butter instead of using jelly. Use it as
a topping for biscuits toaster waffles.
Use it as & sweetener for hot tea.
Help the honey industry. The bees
and the beekeepers are counting on
you.
Beehive Bread
From Fleischmann’s, this is a chal
lenging recipe that bakers will enjoy
mastering.
6-2/3 cups all-purpose flour
2 envelopes Fleischmann’s
Rapidßise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup honey
1/2 cup butter or margarine
2 eggs, large
Egg Glaze (recipe follows)
Honey Butter (recipe follows)
In a large bowl, combine 2 cups
flour, undissolved yeast, and salt. Heat
water, honey, and butter until very
warm (120 to 130 degrees). Gradually
add to dry ingredients. Beat 2 minutes
at medium speed of electric mixer,
scraping bowl occasionally. Add eggs
and 1 cup flour; beat 2 minutes at
high speed. Stir in enough remaining
flour to make a soft dough. Knead on
lightly floured surface until smooth
and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 20 equal pieces;
roll each piece to 20-inch ropes. Twist
2 ropes together; pinch ends to seal.
Repeat with remaining ropes. Invert
a 2-1/2-quart ovenproof mixing bowl
onto a greased baking sheet. Heavily
grease the outside of bowl. Starting
at rim of bowl, wrap twists around
bowl, pinching ends to join each new
twist. Continue wrapping twists until
entire bowl is covered. Cover; let rise
in warm, draft-free place until pufly,
about 30 minutes. Brush dough with
Egg Glaze. Bake at 375 degrees for
25 to 30 minutes or until done. Shield
with foil if necessary, to prevent exces
sive browning. Remove from oven; let
cool on bowl for 15 minutes. Crumple
a large piece of foil, about 2 to 3 feet,
into a loose ball with the same diam
eter and depth of bowl. Place ball on
wire rack. Carefully remove hive from
bowl; place over ball to complete cool
ing. Serve with Honey Butter.
Egg Glaze: In a small bowl, combine
1 egg, large and 1 tablespoon water.
Stir until well blended.
Honey Butter: In a bowl, combine
1/2 cup butter or margarine, softened;
2 tablespoons honey; and 1 teaspoon
freshly grated lemon peel. Stir until
well blended.
Honey Cinnamon Coffee
Cake
Here’s another good one from
Fleischmann’s.
8 cups all-purpose flour
3/4 cup sugar
2 envelopes Fleischmann’s
Rapidßise Yeast
2-1/2 teaspoons salt
2-1/2 cups water
3/4 cup butter or margarine
2 large eggs
2 teaspoons almond extract
2 tablespoons melted butter or mar
garine
Sugar-Cinnamon Filling (recipe fol
lows)
Honey Topping (recipe follows)
Powdered Sugar Glaze (recipe fol
lows)
1 cup slivered almonds
In a large bowl, combine 2-1/2 cups
flour, sugar, undissolved yeast, and
salt. Heat water and butter until very
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Honey cinnamon coffee cake.
warm (1200 to 130oF). Gradually add
to dry ingredients. Beat 2 minutes
at medium speed of electric mixer,
scraping bowl occasionally. Add eggs,
almond extract, and 1 cup flour. Beat
2 minutes at high speed, scraping
bowl occasionally. Stir in remaining
flour to make a stiff batter. Cover
tightly with plastic wrap; refrigerate
2 to 24 hours.
Remove dough from refrigerator;
divide into 3 equal portions. Roll each
into 18 x 8-inch rectangle. Brush each
with melted butter; sprinkle with
Sugar-Cinnamon Filling. Beginning
from long end, roll up tightly as for
jelly roll. Pinch seam and ends to
seal. Shape each into a coil. Tuck
end under the coil. Place each coil in
a greased 9-inch round pan. Spread
with Honey Topping. Cover; let rise in
warm, draft-free place until doubled
in size, about 1 hour.
Bake at 375 degrees for 25 to 35
minutes or until done. Remove from
pans; cool on wire racks. Drizzle with
Powdered Sugar Glaze; top with sliv
ered almonds.
Sugar-Cinnamon Filling In small
bowl, combine 3/4 cup sugar and 2
teaspoons ground cinnamon. Stir until
well blended.
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Fleischmann’s
Honey glazed beehive loaf.
FOOD
Honey Topping: Cream 1/4 cup but
ter and 1 cup sifted powdered sugar
together. Stir in 1/4 cup honey, 1 egg
white, and 1 teaspoon ground cinna
mon. Beat 2 minutes at medium speed
of electric mixer until smooth.
Powdered Sugar Glaze: Combine 1-
1/2 cups powdered sugar, sifted; 2 to 3
tablespoons milk, and 1-1/2 teaspoons
almond extract. Stir until smooth.
Apple and Honey Walnut
Tart
This recipe was created in the
kitchens of Golden Blossom Honey
and adds the tang of apricots and
apples to the crunch of walnuts.
Crust:
2 cups flour
3/4 cup walnuts, finely chopped
1 stick margarine, at room tempera
ture
1 egg, lightly beaten
2 tablespoons honey
2 tablespoons sugar
1/8 teaspoon salt
Filling:
1/2 cup walnuts, coarsely chopped
1/8 teaspoon cinnamon
2 tablespoons honey
See HONEY, page jB
Oatmeal a mainstay
far tightwad living'
When I teach my
“tightwad living”
class, I encourage
people to keep a good supply
of oatmeal in the pantry.
Jean Rea
Cooking with
Jean
a little milk. Sprinkle it with
some sugar and cinnamon,
or use brown sugar and
cream.
Fresh fruit on top makes
it tasty and pretty, and even
better for you.
I use oatmeal in my
meat loaf and meatballs. It
stretches the meat and holds
the other ingredients togeth
er better.
We can also make great
cookies when we have oat
meal.
Oatmeal is good for us and
good for our food budgets,
so get a big box today and
have some fun in the kitchen
from morning to evening.
COTTON
From page iB
2 medium onions, thinly
sliced
2 tablespoons cooking oil
1/4 teaspoon chili powder
4 tablespoons milk
Pepper to taste
1 can Spam, diced
12 eggs
1/2 teaspoon salt
Fleiachmann’s
MILLIE
From page iB
just aren’t yourself, chances
are she’ll notice, and remem
ber what your comfort food
of choice is.
Her staff, like her sisters,
Barbara Ann and Millie, who
, if y
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Journal/Charlotte Perkins
Perry Public Safety Director George Potter and Detective
Heath Dykes are among the regulars for breakfast with
Millie Cotton.
Monday
STEAK & SPUD NIGHT
New York Strip or Rib Eye
$9.99 Per Person
Tuesday
PASTA NIGHT
Santa’ Fe Pasta or
Shrimp or Chicken Alfredo
$8.99 Per Person
Wednesday
SHRIMP NIGHT
YOUR WAY
All You Can Eat
Saut’ed or Fried
$9.99 Per Person
PERRY’S BEST VALUE
1-75 Exit 136 *478-987-8877
HOUSTON HOME JOURNAL
It is
good to
start the
day with,
and can
be used in
so many
ways. I
like mine
for break
fast with
butter,
sugar and
DINNER DINING
Oatmeal Drop
Cookies
This recipe has three vari
ations.
4 cups flour
1 1/2 teaspoon soda
2 teaspoons salt
2 cups shortening, soft
ened
2 cups brown sugar,
packed
1 cup white sugar
4 large eggs
1 tablespoon vanilla
1/2 cup milk
8 cups uncooked oatmeal
(not instant)
Sift together flour, soda
and salt into a large mix
ing bowl Add shortening,
sugars, eggs, vanilla and
milk. Beat at low speed until
smooth, about one minute.
Add oatmeal. Stir until well
mixed. Divide batter into
three bowls.
Add one 6-oz. package
chocolate chips to one bowl.
Melt one 6-oz. package choc
olate chips over hot water,
or in microwave, and add to
bowl.
Add 1/2 cup coconut to
bowl if you wish. You may
need to add about two
See REA, page jB
4 teaspoons butter
Saut6 pepper and onions
in oil until slightly browned
mix in Spam and chili pow
der. For each omelet, beat
together two eggs, 1 table
spoon milk, 1/8 teaspoon salt
and pepper. Cook in butter
over medium heat. When
surface sets, spoon 1/6 of
the spam mixture on half of
each omelet. Fold and serve.
Repeat to make six.
started the restaurant with
her and have now retired,
have the same take on hos
pitality. They are Taeko
Jackson, Tracy McNamar,
Cindy Henderson, Sonja
Yoder and Courtney Cotton.
My Sister’s Caf6 is on
Perimeter Road just off Sam
Nunn Blvd.
Thursday
RIB & CHICKEN NIGHT
All You Can Eat
BBQ Ribs & Chicken
$9.99 Per Person
Friday
ALL YOU CAN EAT
FAMOUS SEAFOOD
BUFFET
$12.99 Per Person
Saturday
PRIME RIB NIGHT
10OZ QUEEN CUT
$10.99 Per Person
12 OZ KING CUT
$12.99 Per Person
53099