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September is_ National Honey Month


Honey, insects, bees, nectar from the flowers of flowering plants collected from the brewing of honey in the hive. Taken by the bees from the flowers, the water content of about 80% of the nectar or secretions deposited in his second stomach, the role of the body converting enzyme spit it out after 30 minutes of fermentation, back to the hive, hive temperature maintained at about 35 ℃, after a period of time, water evaporation, moisture content of less than 20% of the honey stored to the nest hole, sealed with beeswax. The composition of honey in addition to glucose, fructose species also contains various vitamins, minerals and amino acids. 1 kg of honey contains 2940 calories. Honey is a supersaturated solution of sugar, low temperature crystallization, crystallization is generated glucose does not produce the crystalline part is mainly fructose.

More Info
									                                      September is: National
               Molly Forman
          County Extension Agent
       Family and Consumer Sciences
           (806)259-1642 Hall
         (806) 823-2522 Briscoe         Honey Month
                              Honey is composed primarily of carbohydrates (natural sugars) and
                                water, as well as trace enzymes, minerals, vitamins, and amino
                                acids. Providing 17 grams of carbohydrates and 64 calories per
                               tablespoon, honey is an all-natural sweetener without any added
                                  ingredients. Honey also contains a variety of flavonoids and
                                   phenolic acids, which act as antioxidants, scavenging and
                                eliminating free radicals. Generally, darker honeys have higher
                                            antioxidant content than lighter honeys.

Simple Whole                                        Granola
Wheat Bread                                         Ingredients:
Ingredients:                                        8 cups rolled oats                      1/2 cup brown sugar
3 cups warm water (110 degrees F)                   1 1/2 cups wheat germ                   1/4 cup maple syrup
2 (.25 ounce) packages active dry yeast             1 1/2 cups oat bran                     3/4 cup honey
1/3 cup honey                                       1 cup sunflower seeds                   1 cup vegetable oil
5 cups bread flour                                  1 cup finely chopped almonds            1 tablespoon ground cinnamon
3 tablespoons butter, melted                        1 cup finely chopped pecans             1 tablespoon vanilla extract
1/3 cup honey                                       1 cup finely chopped walnuts            2 cups raisins or dried cranberries
1 tablespoon salt                                   1 1/2 teaspoons salt
3 1/2 cups whole wheat flour                        Directions:
2 tablespoons butter, melted                        Preheat the oven to 325 degrees F. Line two large baking sheets with
Directions:                                         parchment or aluminum foil. Combine the oats, wheat germ, oat bran,
                                                    sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir
In a large bowl, mix warm water, yeast,
                                                    together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and
and 1/3 cup honey. Add 5 cups white
                                                    vanilla in a saucepan. Bring to a boil over medium heat, then pour
bread flour, and stir to combine. Let set
                                                    over the dry ingredients, and stir to coat. Spread the mixture out
for 30 minutes, or until big and bubbly.
                                                    evenly on the baking sheets. Bake in the preheated oven until crispy
Mix in 3 tablespoons melted butter, 1/3
                                                    and toasted, about 20 minutes. Stir once halfway through. Cool, then
cup honey, and salt. Stir in 2 cups whole
                                                    stir in the raisins or cranberries before storing in an airtight container.
wheat flour. Flour a flat surface and
knead with whole wheat flour until not
real sticky - just pulling away from the
                                                     Oatmeal with Apples
counter, but still sticky to touch. This             Ingredients:
may take an additional 2 to 4 cups of                1 apple - peeled, cored and finely chopped
whole wheat flour. Place in a greased                2 1/3 cups apple juice
bowl, turning once to coat the surface of            1 1/3 cups quick-cooking oats
the dough. Cover with a dishtowel. Let
                                                     1 teaspoon ground cinnamon
rise in a warm place until doubled.
Punch down, and divide into 3 loaves.                1/2 teaspoon salt
Place in greased 9 x 5 inch loaf pans, and           2 tablespoons raisins
allow to rise until dough has topped the             2 teaspoons honey
pans by one inch. Bake at 350 degrees F              1 teaspoon vanilla extract
(175 degrees C) for 25 to 30 minutes; do
not over bake. Lightly brush the tops of             Directions: In a saucepan, combine apple, apple juice, oats,
loaves with 2 tablespoons melted butter              cinnamon and salt. Bring to a boil; boil for 1 minute, stirring
or margarine when done to prevent crust              occasionally. Remove from the heat; stir in raisins, honey and
from getting hard. Cool completely.                  vanilla. Cover and let stand for 5 minutes.

Honey Is…

Honey is honey, it’s just that simple. A bottle of pure honey contains the natural sweet substance produced
by honey bees from the nectar of plants or secretions of living parts of plants. Nothing else.

When scientists begin to look for all of the elements found in this wonderful product of nature, they find a
complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids.

Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in
a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to
gather enough nectar to make just a pound of honey!

The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are
more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as
Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor, while
darker honeys are usually more robust in flavor.

The Delicious Forms of Honey

Most of us know honey as a sweet, golden liquid. However, honey can be found in a variety of forms.

       Comb Honey - Comb honey is honey in its original form; that is, honey inside of the honeycomb. The
        beeswax comb is edible!
       Cut Comb - Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also
        known as a liquid-cut comb combination.
       Liquid Honey - Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force,
        gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for
        cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
       Naturally Crystallized Honey - Naturally crystallized honey is honey in which part of the glucose content
        has spontaneously crystallized. It is safe to eat.
       Whipped (or Cremed) Honey - While all honey will crystallize in time, whipped honey (also known as
        cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room
        temperature, the honey can be spread like butter or jelly. In many countries around the world, whipped
        honey is preferred to the liquid form especially at breakfast time.

  Complete information concerning honey’s chemical makeup and nutritional content is available in PDF brochure “Honey, a
             Reference Guide to Nature’s Sweetener” at
   Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex,
                                           disability, religion, age, or national origin.

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