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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 84IN SEASON Bring your own con- tainers week days to our Apiary, and have them. filled. CLOSED SUNDAYS • You'll beamazed at .how manyy ways you can enjoy the natural sweetness of honey. ARVA FLOUR unbieached. white and whole wheat •Dryed fruits and nuts •Snack mix •Christmas fruit for baking •Natural peanut butter ABOUT iHONEY HONEY is a natural sweet composed of simple sugars, mainly fructose and glucose. The.glucose provides energy. Fructose gives'honev its unique flavor. Usually, themilder flavored honeys are lighter in color, The most available flavors are ALFALFA, 13UCKWHtrA`I' AND CLOVER, BASSWOOD. HONEY IS AVAILABLE IN SEVERAL FORMS IN ADDITION TO THE. MOST POPULAR. . LiQUID. Creamed honey is finely crystallized. making it spreadable. Conib honey, which is honey straight .from the hive,may be •available only certain times of the year. Remember. the comb is edible: In all forms, honey has no additives and no sodium. HONEY is heavy by weight, thick and syrupy. A 12 ounce jar equals one standard l3 ounce measuring cup. HONEY will granulate naturally, However, .this. does not meanit is. spoiled. Do not refrigerate honey as this will hasten granulation. Store in a dry place as honey will absorb moisture. To reliquify honey, place container (never plastic) in pan of warm water (not hot) until clear. to microwave: Cook on HIGH (glass only) 30 seconds or until clear. HONEY may be easily measured by coating cup or spoon with non-stick pan coating spray. You mayalso wet or oil the cup or spoon. HONEY slightly+ rearmed will blend more easilyintobeverages. sauces or marinades. Never overheat. HONEY may replace other swceteners in favorite recipes if recipe calls for no more than one cup sweetening. Replace one cup of dr sweetener with V., or 3/4 cup. honey depending; on• sweetness desired,. Substitution for baling requires that oven temperature be reduced 25 degrees. HONEY in recipes developed especially, for the use of honey give the best results. HWY, 84 BETWEEN HENSA:LL AND ZURICH 236-4979