Honey, Give the Gift of Gold this Holiday Season!

Courtesy of the National Honey Board

 

Hello fellow honey-lovers! We hope that you had a lovely Thanksgiving holiday with family and friends. With the closing of the recent holiday, we find ourselves at an interesting juncture in the holiday season, recovering from one large festivity just to move into the next.

This time of year is known as the “Season of Giving,” but if you haven’t started your holiday shopping yet, don’t panic, we are here to make your gift-giving sweeter with honey!

Honey is a gift to be shared; it’s that feeling of “home,” which we all crave this time of year. But honey is so much more than just a plastic bear on the pantry shelf that is brought out at tea time. In addition to its many culinary benefits, honey’s various uses outside of the kitchen make it the one ingredient that spans your entire gift list! From beauty treatments to festive cookies, we’ve got just what you need to strike gold this holiday season.

Honey-Vanilla Body Scrub

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  • 1 cup – honey
  • 1 cup – sugar
  • 1 teaspoon – strawberry extract
  • 1/2 teaspoon  – vanilla extract
  • 3 tablespoons  – baby oil

In a mixing bowl, combine honey, sugar, baby oil, strawberry and vanilla extracts until all ingredients are well blended.  Apply to the desired area and massage onto skin for 5 to 10 minutes. Rinse with warm water.
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Holiday Honey Caramels

 

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  • 1 cup – butter (no substitutions)
  • 2 cups – honey
  • 2 cups – whipping cream
  • 1 cup – brown sugar
  • 1 teaspoon – vanilla extract
  • finely chopped almonds, optional

Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.
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Honey Spice Oatmeal Cookie Mix

 

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  • 2-3/4 cups – all-purpose flour
  • 1 Tablespoon – ground ginger
  • 2 teaspoons – ground cinnamon
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – ground cloves
  • 1/4 teaspoon – nutmeg
  • 1-1/2 cups – Quaker© oats (quick-cooking or old fashioned), uncooked

To make mix In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place. Ingredients Needed to Complete Cookies 1/2 lb. (2 sticks) butter softened (no substitutions) 3/4 cup honey 1 large egg To prepare cookies In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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Honey Cranberry Barbecue Sauce

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  • 2 cups – fresh or frozen cranberries
  • 1-1/2 cups – honey
  • 1-1/2 cups – ketchup
  • 1 cup – red wine vinegar
  • 2 Tablespoons – lemon juice
  • 2 Tablespoons – Worcestershire sauce
  • 1/2 teaspoon – coarse ground black pepper

Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools). To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
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Peppermint Honey Feet Treat

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  • 4 Tbsp. – aloe vera gel
  • 4 tsp. – grated beeswax
  • 2 tsp. – honey
  • 2 tsp. – fresh mint, optional
  • 6 drops – peppermint essential oil
  • 2 drops – arnica oil
  • 2 drops – camphor oil
  • 2 drops – eucalyptus oil

Rinse mint leaves and place on a paper towel to dry. Grind mint using coffee grinder (or by hand using mortar and pestle). Set aside. Melt beeswax using a small double boiler. In a microwave safe glass bowl combine aloe vera and honey, mix well. Stir in beeswax. Let cool. Add mint and oils stirring until completely mixed. Apply after bath or shower to entire feet and toes. Store remaining feet treat in covered in cool place away from sun or heat.

Benefits: Aids in circulation of overworked feet. Moisturizes and softens while it soothes and restores tired aching feet.
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