Tuesday, July 27, 2010
Back to Public!
Hi Everyone! We are back to our public blog! My family was having too many problems getting into my private one, so I will just watch what I post! :) Anyways, go ahead and change our address back to brentandandrea.blogspot.com. Thanks!
Wednesday, June 30, 2010
Oh...HONEY HONEY!!!
This is for all my wonderful customers and for anyone interested about learning more about honey! It is such a healthy product and is so versatile....why not use it? I will post it on this blog since my real blog is private. Please shoot me an e-mail if you have any questions, concerns or orders. :) (andicook07@gmail.com)
How much honey should I store?
According to most food storage calculators online, it is recommended to store 60 pounds total of sugars/sweeteners per year per adult. However, I use honey on everything and in my cooking, so I chose to store a little more, it just depends on how many people you are feeding, how big of a storage you want (3 month, 6 month, 1 year…) and how often you use it. Some people feel that for health reasons they would rather store more honey than refined white sugar so obviously they would also up their honey storage amount. As you start using your food storage more and baking a lot from scratch you may find that you prefer to cook with honey and thus want to up your own storage amount as well.
What are the different types of honey?
Raw – Unheated honey that has been removed from the comb. It may contain bits of wax, insect parts and other small debris. Raw honey contains small amounts of vitamins and minerals that are not in white sugar.
Filtered – Raw honey that has been warmed slightly to make it easier to filter out small particles and impurities. Filtered honey is almost the same as raw, just a little cleaner. Most of the small amounts of nutrients remain.
Liquid – Honey that has been heated to higher temperatures to allow for easier filtering and to kill any microorganisms. Usually lighter in color, this form is milder in flavor, resists crystallization and is generally clearer than raw honey. Much of the trace amounts of vitamins are lost in this processing.
Crystallized or Spun – This honey has had some of its moisture content removed to make a creamy, spread. It is the most processed form of honey.
** Cox’s Honey sells the Liquid honey, but it is more like filtered. We have made it so it resists crystallizing longer, but it has been filtered a little more so you don’t get any gunk in it. We also sell the creamed honey which most people enjoy.
How do I replace honey for sugar in a recipe?
To bake with Honey:Use liquid honey for up to half of the sugar in the recipeFor 1 cup of sugar, you would use ½ cup honeyAdd 1/2 teaspoon baking sodaReduce oven temperature by 25 degrees
To cook with honey:For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)
** We don’t usually add baking soda into our recipes, but it might help in some recipes such as bread.
What are some good food storage recipes using honey?
Ezekiel Bread
Ingredients• 2 1/2 cups wheat berries• 1 1/2 cups spelt flour• 1/2 cup barley• 1/2 cup millet• 1/4 cup dry green lentils• 2 tablespoons dry great Northern beans• 2 tablespoons dry kidney beans• 2 tablespoons dried pinto beans• 4 cups warm water (110 degrees F/45 degrees C)• 1 cup honey• 1/2 cup olive oil• 2 (.25 ounce) packages active dry yeast• 2 teaspoons salt
Directions1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
Honey Whole Wheat Bread
Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.
Blender Wheat Pancakes
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)1 Cup Wheat Kernels, whole & uncooked2 Eggs (2 T. powdered eggs 1/4 C. Water)2 tsp Baking Powder1-1/2 tsp Salt2 Tbs. Oil2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Granola Bars
Ingredients:4 1/2 cups rolled oats1 cup all-purpose flour (I used whole wheat flour that I ground)1 teaspoon baking soda1 teaspoon vanilla extract2/3 cup butter, softened — Better believe I substituted this with Applesauce 1/2 cup honey1/3 cup packed brown sugar2 cups miniature semisweet chocolate chips
Directions:1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving
Honey Granola
Ingredients:4 c. oats1 c. craisins2 c. chopped peanuts1/2 c. butter3/4 c. honey (optional to use flavored honey)1 tsp. vanilla2 tsp. cinnamondash of salt
Directions:Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.
Colors of Honey
White Color is from Clovers and AlfalfasVery Light Amber Color is from WildflowersLight Amber Color is from Orange BlossomsPlain Amber Color is from Buckwheats, Tupelos and Others.The colors of honey comes from the nectar of the plants.--Honey darkens as it ages. The lighter the color of the honey, the better it will taste and the longer it lasts.
How much honey should I store?
According to most food storage calculators online, it is recommended to store 60 pounds total of sugars/sweeteners per year per adult. However, I use honey on everything and in my cooking, so I chose to store a little more, it just depends on how many people you are feeding, how big of a storage you want (3 month, 6 month, 1 year…) and how often you use it. Some people feel that for health reasons they would rather store more honey than refined white sugar so obviously they would also up their honey storage amount. As you start using your food storage more and baking a lot from scratch you may find that you prefer to cook with honey and thus want to up your own storage amount as well.
What are the different types of honey?
Raw – Unheated honey that has been removed from the comb. It may contain bits of wax, insect parts and other small debris. Raw honey contains small amounts of vitamins and minerals that are not in white sugar.
Filtered – Raw honey that has been warmed slightly to make it easier to filter out small particles and impurities. Filtered honey is almost the same as raw, just a little cleaner. Most of the small amounts of nutrients remain.
Liquid – Honey that has been heated to higher temperatures to allow for easier filtering and to kill any microorganisms. Usually lighter in color, this form is milder in flavor, resists crystallization and is generally clearer than raw honey. Much of the trace amounts of vitamins are lost in this processing.
Crystallized or Spun – This honey has had some of its moisture content removed to make a creamy, spread. It is the most processed form of honey.
** Cox’s Honey sells the Liquid honey, but it is more like filtered. We have made it so it resists crystallizing longer, but it has been filtered a little more so you don’t get any gunk in it. We also sell the creamed honey which most people enjoy.
How do I replace honey for sugar in a recipe?
To bake with Honey:Use liquid honey for up to half of the sugar in the recipeFor 1 cup of sugar, you would use ½ cup honeyAdd 1/2 teaspoon baking sodaReduce oven temperature by 25 degrees
To cook with honey:For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)
** We don’t usually add baking soda into our recipes, but it might help in some recipes such as bread.
What are some good food storage recipes using honey?
Ezekiel Bread
Ingredients• 2 1/2 cups wheat berries• 1 1/2 cups spelt flour• 1/2 cup barley• 1/2 cup millet• 1/4 cup dry green lentils• 2 tablespoons dry great Northern beans• 2 tablespoons dry kidney beans• 2 tablespoons dried pinto beans• 4 cups warm water (110 degrees F/45 degrees C)• 1 cup honey• 1/2 cup olive oil• 2 (.25 ounce) packages active dry yeast• 2 teaspoons salt
Directions1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
Honey Whole Wheat Bread
Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.
Blender Wheat Pancakes
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)1 Cup Wheat Kernels, whole & uncooked2 Eggs (2 T. powdered eggs 1/4 C. Water)2 tsp Baking Powder1-1/2 tsp Salt2 Tbs. Oil2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Granola Bars
Ingredients:4 1/2 cups rolled oats1 cup all-purpose flour (I used whole wheat flour that I ground)1 teaspoon baking soda1 teaspoon vanilla extract2/3 cup butter, softened — Better believe I substituted this with Applesauce 1/2 cup honey1/3 cup packed brown sugar2 cups miniature semisweet chocolate chips
Directions:1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving
Honey Granola
Ingredients:4 c. oats1 c. craisins2 c. chopped peanuts1/2 c. butter3/4 c. honey (optional to use flavored honey)1 tsp. vanilla2 tsp. cinnamondash of salt
Directions:Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.
Colors of Honey
White Color is from Clovers and AlfalfasVery Light Amber Color is from WildflowersLight Amber Color is from Orange BlossomsPlain Amber Color is from Buckwheats, Tupelos and Others.The colors of honey comes from the nectar of the plants.--Honey darkens as it ages. The lighter the color of the honey, the better it will taste and the longer it lasts.
Tell me more about Cox’s Honey
Cox’s Honey is made in Southeast Idaho off of clover and alfalfa fields. Because of the like climates and crops, people in Utah and other like climates can enjoy the benefits of the allergy reducer. This honey is a liquid gathered by the bees from the nectar of flowers and comes to you pure as nature made it, retaining all the delicate vitamins, minerals, and enzymes that make pure honey a great food as well as the best source of quick energy known. Our bees make this honey mostly from clover bloom, grown in or near Southeastern Idaho where quality and flavor are supreme. They are the few that sell the creamed honey, which most people love. Our honey is made to last as long as possible on the shelf without crystallizing, but if/when it does, just heat it up and it will be good as the day you bought it. Most honey from store brands is watered down to make it go farther, ours has nothing but pure honey in it. For more information about our honey please see coxhoneyfarms.com.
Cox’s Honey is made in Southeast Idaho off of clover and alfalfa fields. Because of the like climates and crops, people in Utah and other like climates can enjoy the benefits of the allergy reducer. This honey is a liquid gathered by the bees from the nectar of flowers and comes to you pure as nature made it, retaining all the delicate vitamins, minerals, and enzymes that make pure honey a great food as well as the best source of quick energy known. Our bees make this honey mostly from clover bloom, grown in or near Southeastern Idaho where quality and flavor are supreme. They are the few that sell the creamed honey, which most people love. Our honey is made to last as long as possible on the shelf without crystallizing, but if/when it does, just heat it up and it will be good as the day you bought it. Most honey from store brands is watered down to make it go farther, ours has nothing but pure honey in it. For more information about our honey please see coxhoneyfarms.com.
Tuesday, June 22, 2010
Thursday, June 17, 2010
Thursday, June 3, 2010
Thursday, May 20, 2010
Wednesday, May 5, 2010
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