Honey Cooking Contest at the IHPA Annual Meeting, November 5, 2010
Cakes
Apple Upside Down Cake--Donna Brahms--First Place
½ c. butter
1 c. Iowa Honey
Thick apple rings (enough to cover 9X13 inch pan--make sure to peel the apples)
Cake batter
Melt butter in pan in 325 degree oven. Add honey. Arrange apple rings over butter/honey mixture. Cover with cake batter and bake at 325 until done--30-35 minutes or until tooth pick inserted in middle comes out clean.
Honey Lemon Cream Layer Cake--Melanie Bower--Second Place
CAKE:
½ c. shortening
1 c. honey
2 eggs
2 c. sifted cake flour
3.4 tsp. baking soda
½ tsp. salt
2 Tbsp. lemon juice
¼ c. milk
Cream shortening with honey until fluffy, add eggs one at a time and beat well after each addition. Sift together the flour, baking soda, and salt. Add lemon juice to milk and stir. Combine sifted dry ingredients with creamed mixture alternating with soured ilk. Pour into two greased 8-inch layer cake pans. Bake 25-30 minutes at 350 degrees F.
FILLING:
1 egg yolk
4 Tbsp. sugar
2 Tbs. cornstarch
¼ c. honey
¼. c. water
¼ c. lemon juice
¼ tsp. grated lemon peel
1 Tbsp. butter
Beat egg yolk in top of double boiler. Combine sugar, and cornstarch and add with remaining ingredients to egg yolk. Cook over oiling water until mixture is thickened, about 15 minutes, stirring frequently. Cool. Spread on cake layers and put them together. Top with honey whipped cream.
HONEY WHIPPED CREAM:
1 c. whipping cream-beat until mixture thickens. Gradually add 3 Tbsp honey and beat until soft peaks form. Fold in 1 tsp. vanilla. Makes 2 cups.
Honey Lemon Cupcakes--Julie Swett--Third Place
2 c. flour
½ tsp. baking soda
½ tsp. baking powder
Zest and juice of one lemon
¼ c. sour cream
¼ c. milk
½ c. butter
½ c. honey
2 eggs
Sift flour, baking soda baking powder and set aside. In another bowl combine zest and juice, sour cream and milk; set aside. Cream butter until fluffy. Add honey and mix well. Add eggs, one at a time. Add ½ dry ingredients to butter mixture. Mix on low until combined. Slowly add lemon mixture. Add remaining dry ingredients until combined. Fill cupcake liners 2/3 full. Bake 18-22 minutes. Cool before frosting.
Lemon Honey Cream Cheese Frosting
½ c. butter
½ c. cream cheese
2 Tsp. zest
2-3 Tbsp. lemon juice
2 Tbsp. honey
2-3 c. powdered sugar
Cream butter and add cream cheese. Add zest, juice and honey mixture. Add powdered sugar one cup at a time until desired consistency.
Honey Lemon Poppy Seed Cake--Tom Nieland--Fourth Place
Scant 3 c. sifted cake flour
2 tsp. baking powder
½ tsp. salt
1 c. butter
1 c. honey
4 eggs, well beaten
Juice of one lemon
Grated rind of one lemon
2 Tbsp. poppy seeds
Mix and sift flour, baking powder poppy seed and salt. Cream butter with honey. Blend in eggs, lemon juice, and lemon rind. Add dry ingredients. Blend smoothly. Pour into one large or two medium loaf pans line with parchment paper. Bake in moderate oven (350 degrees F.) 50 minutes to one hour.
Honey Lemon Sauce
In a saucepan place 1 stick butter, ½ c. lemon juice, ¾ c. honey, 1 egg and 1 egg yolk. Heat over medium flame, whisking constantly until mixture is thick and just starting to bubble. Do not boil! Remove from heat., Strain through a sieve to remove any curdled butter and serve with cake.
Cookies or Bars
Sweet Honey Almond Cookies--Ann Nieland--First Place
¾ c. honey
1 can sweetened condensed milk (not evaporated milk)
4 Tbsp. butter
2 to 3 tsp. vanilla
1 ¼ tsp. ground cinnamon
¼ tsp. salt
1 c. chopped almonds (you can use other nuts if you wish)
2 of the 3 packages of graham crackers that are in the package crushed into crumbs
About 50 whole almonds for the tops of cookies (optional)
In a medium saucepan combine honey, sweetened condensed milk, salt and butter.
Cook over medium heat stirring to keep from scorching. As soon as mixture begins to darken a bit, remove from heat and add in crushed almonds, crumbs and vanilla. Mix well. Drop by teaspoonfuls onto greased or parchment lined baking sheets, leaving 1 inches between cookies. Top with an almond. Bake at 350 degrees for 12-14 minutes, rating pans once through the baking time. Do not overbake; the cookies will continue to bake on the hot pan once you remove them from the oven. Let cookies cool on cookie sheet for a few minutes, then remove to a cooling rack. Store in an airtight container.
Honey Bars--Donna Brahms--Second Place
1/3 c. butter
½ c. Iowa honey
1 egg
½ tsp. vanilla
1 ¼ c. sifted flour
½ tsp. baking soda
½ tsp. salt
½ c. coarsely chopped walnuts
½ c. seedless raisins
1 6 oz. package chocolate chips
Cream butter and honey together. Add egg and vanilla; beat until smooth and light. Resift flour with soda and salt; blend into creamed mixture. Stir in nuts, raisins and chocolate chips. Spread batter in well greased 9X13X2 inch baking pan and bake at 375 degreed for 10-12 minutes. Cut into bars while warm. Makes about 2 dozen bars.
