By Ann Harman
National Honey Board Recipes: February Favorites
February is a month with a number of special days, not necessarily holidays. Valentine’s Day is in February so we can celebrate that with some special honey sweets. Groundhog Day is in February, too, but it’s celebrated with a sleepy groundhog that is not interested in honey.
Chocolate is always paired with Valentine’s Day but this year why not make an incredibly delicious chocolate cake, big enough to last more than just one day (maybe).
Double Chocolate Honey Ring
- 1/2 cup butter or margarine
- 1 cup honey
- 3 eggs
- 1 teaspoon vanilla
- 1-3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts
White Chocolate Glaze (recipe below. optional)
Additional unsweetened cocoa powder (optional)
Blossom for decoration (maybe a red rose, optional)
Cream butter in a large bowl; gradually add honey, beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. (Mixture may appear slightly curdled.) Beat in vanilla. Combine flour, cocoa, baking powder, salt and baking soda in small bowl. Add dry ingredients alternately with sour cream to butter mixture. Fold in chocolate chips and nuts. Pour batter in greased 12-cup fluted tube pan.
Bake in preheated 325°F oven 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Glaze with White Chocolate Glaze, sprinkle with additional cocoa powder and garnish with a blossom. Makes 12 servings.
White Chocolate Glaze
- 2 ounces white chocolate
- 2 teaspoons milk
Melt chocolate in top of double boiler. Stir in milk. Drizzle glaze over cake with spoon.
The Winter months usually bring sniffles and coughs. Honey is always soothing, especially for sore throats. Here is a recipe for a hot tea drink that will make you feel better.
Honey Citrus Soother
- 3 tea bags, green or black
- 1 cinnamon stick
- 3 cups boiling water
- . cup honey
- 1 cup grapefruit juice
Place tea bags and cinnamon stick in a one-quart teapot. Add boiling water. Steep three to five minutes. Remove cinnamon stick and tea bags; discard. Stir in grapefruit juice and honey.
Honey Spice Cookies
- 2¼ c. flour
- 2/3 c. brown sugar
- 1 egg
- 1 tsp. vanilla
- ½ c. UCD wildflower honey
- 1ó sticks butter room temperature
- 1 tsp. baking soda
- 1ó tsp. cinnamon
- 1ó tsp. ginger
- ó tsp. cloves
- ó tsp. nutmeg
- . tsp. fresh ground pepper
- 1/3 tsp. salt
- Raw sugar
Preheat the oven to 350°F. Cream butter and brown sugar together until smooth. Beat in egg, honey and vanilla.
In a separate bowl combine flour, baking soda, spices and salt.
Add the dry ingredients to the wet slowly, mixing continuously until well combined.
The dough is very soft!
Pour the raw sugar into a small bowl. Take small amounts of the dough and roll them into balls about .-1 inch in diameter. Roll the balls
in the raw sugar. Place on a parchment lined baking sheet about an inch apart.
Bake for about 13 minutes until cracks begin to show. The cookies should still be very soft. IF you prefer a ‘snap’, continue cooking for another few minutes. Once cool, they will harden!
Place on a cooling rack and enjoy thoroughly with friends and family. Makes about 48 2” cookies.