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| Thank you Dreamstime
Some of our healthiest foods depend on the honeybees for
cross-pollination.
The slow disappearance of the honeybee is a world-wide problem.
Corn, wheat, rice and other grains rely on wind to spread their
pollen. But honeybees are responsible for pollinating many other foods such as
blueberries, apples, cherries, avocados, squash, broccoli, carrots, and more. I
never realized how much rests on the tiny bee, and on the beekeepers that care
and monitor the hives.
There are encouraging signs that we are starting to head in the
right direction. Pesticides are being used less and less with more substitutes
becoming available every year. More farms are going organic. And beekeepers are
using more natural methods to deal with issues such as mite control. All these
steps help to keep the honeybees around, but you and I can do things that will
help too, something we do every spring, plant flowers. Plant bee-friendly
plants in your garden or backyard. Lavender, glory bushes, sunflowers, violets,
and rosemary are some flowers and plants that attract honeybees.
Go to www.honeybeehaven.org for more
information.
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Apple-Honey Cake
Very pretty baked in
a Bundt pan and simply dusted with confectioners’ sugar.
Preheat oven to 325
degrees
Ingredients:
2 eggs
1 cup vegetable oil
1 ¼ cups sugar
¾ cup honey
1 teaspoon vanilla
4 cups peeled and
thinly sliced apples (you don't want big chunks for this cake)
2 ½ cups all-purpose
flour
1 teaspoon each:
baking soda, baking powder, and salt
½ teaspoon ground
cloves and 1 teaspoon ground cinnamon
¾ cup chopped walnuts
Beat eggs and oil in
a mixing bowl until foamy. Add sugar, honey (slowly, continuing to mix), and
vanilla. Beat well. Combine flour, baking soda, baking powder, salt, cinnamon,
and cloves (do this with a wire whisk).
Add to egg mixture gradually and beat continuously until all mixed well.
Stir in apples and walnuts. Pour into a Bundt pan that has been greased and
floured well. Bake for 50-60 minutes until cake tests done (toothpick comes out
dry). Let cool 15 minutes before turning out onto cake plate. When totally
cooled, sprinkle with confectioner’s sugar.
Comments from Helen D.
I made the Apple Cake with honey a few months ago and it was fantastic.
I saved the recipe but can’t find it. I’m a sucker for cooking and made several
of your recipes, all wonderful.
I’m going broke feeding my friends. With the
s.a.s.e. please send the recipe.
Comment from Sue
R. I made your Apple-Honey Cake this morning. It is delicious.
RHUBARB
Rhubarb
is a favorite that my family looks forward to every spring. I have two plants
in my backyard that I transplanted from my Dad's garden soon after he died. He
always grew a lot of rhubarb, as did his dad, and his dad before him. I grow
rhubarb on a much smaller scale, but it is enough to make my favorite rhubarb
desserts every spring.
Our
rhubarb recipes go back at least five generations according to my grandfather.
My mother made the most delicious rhubarb-strawberry jam (called “rhubaberry”
jam), always making sure she made a batch of sugar-free for the
diet-conscience. My father’s mother was famous for her rhubarb pies and my
mother learned well from her.
Whether
you buy rhubarb in the produce section of your supermarket, or grow it
yourself, try some rhubarb recipes.
Caramel
Rhubarb Cobbler is an old-fashioned dessert with a biscuit-like topping.
I cut
this recipe out of a magazine more than ten years ago now. It had won 2nd place
out of 7,000 recipes entered in a contest featuring rhubarb as the main
ingredient. It's delicious and easy to make.
Welcome
spring with old fashioned rhubarb, and enjoy a nice dessert for
supper.
Caramel
Rhubarb Cobbler
Ingredients:
7 tablespoons butter or
margarine, divided
3/4 cup packed brown
sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
1 and 1/4 cups water
6 cups chopped fresh or
frozen rhubarb, thawed
1 and 1/4 cups all
purpose flour
1 and 1/2 teaspoon
baking powder
1/4 teaspoon salt
1/3 cup milk
cinnamon-sugar
vanilla ice cream or
whipped cream (optional)
In
a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4
cup of the sugar and the cornstarch. Gradually stir in water and rhubarb; cook
and stir until thickened, about 5-8 minutes. Pour into a greased 2-quart baking
dish and set aside.
Topping: In a bowl, combine flour, baking
powder, salt and remaining 1/4 cup sugar. Melt remaining butter; add to dry
ingredients with milk. Mix well. Drop by a tablespoon-full onto rhubarb
mixture. Bake at 350 degrees for 35-40 minutes until the fruit is bubbly and
the top golden brown. Sprinkle with a little cinnamon-sugar.
Serve warm with
vanilla ice cream or whipped cream if desired. Makes 5-6 serving
Kay M. sent me
this first recipe that I am anxious to try myself.
Sour Cream
Rhubarb Squares
Topping:
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon butter, melted
1 teaspoon cinnamon
Batter:
1 and 1/2 cups brown sugar, packed
1/2 cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb cut in half- inch
pieces
For topping,
combine ingredients until crumbly; set aside.
Batter: Cream
sugar, butter and egg until fluffy. Combine flour, baking soda, and salt. Add
to creamed mixture alternately with sour cream, beating until batter is creamy
and smooth. Stir in rhubarb. Spread evenly into greased 13x9x2 inch pan.
Sprinkle with topping mixture. Bake at 350 degrees 30 to 35 minutes. “its delicious warm”, Kay says.
******
Amongst the many
recipes that “Cece” sent me is this delicious looking recipe.
Blueberry
Rhubarb Crisp
Filling:
1 quart Maine wild blueberries,
rinsed and drained
2 cups rhubarb, chopped in very
small pieces
3/4 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
1 tablespoon lemon zest
Topping:
3/4 cup flour
1 and 1/4 cups old-fashioned
rolled oats
1 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 stick butter
Mix all filling
ingredients in bowl. Butter 9x13 inch baking dish,spread berry mixture in
it.
Make topping by
mixing dry ingredients together; cut in butter till crumbly. Spread over fruit.
Bake at 350 degrees for 20 to 30 minutes or until bubbling.
Serve warm with
vanilla ice cream.
“Cece” found
this recipe in a fundraising booklet titled
“Great Recipes
from N.E. Holy Family Hospital”.
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