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