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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 * j H 1 HUB p mk " ■ : 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. '"c"-' jilt , ’l v b&f, *9s 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 f iQHwi . . ' w^khm 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