2011 EMBA HONEY COOKING CONTEST RECIPES

PIGNOLATA (Madonna Bogacki) 2 cups flour Topping: 1/2 cup white Karo syrup 1 cup chopped almonds Ground cinnamon Chopped chocolate pieces Colored sugar candies Beat eggs until light yellow. Add all but 1/2 cup flour to eggs and knead until texture is smooth. Then gradually knead remaining flour into dough until incorporated dough is neither sticky nor hard. Cut into 8 sections. Roll each section to size of pencil, cut into pea size pieces and deep fry until golden. Place on paper towels to drain. In large pot, heat honey and Karo syrup until hot. Turn heat off. Pour fried balls and chopped almonds into mixture and coat well. Sprinkle with cinnamon and stir again. Let cool. When cool add chocolate pieces and sprinkle with sugar candies. Dip hands in cold water and shape on plate. Pour any remaining honey over top and add additional decorations if desired. 2011 EMBA HONEY COOKING CONTEST RECIPES The 2011 Honey Cooking Contest winners with Chef Chris Desens and students from the Culinary Institute of St. Louis at Hickey College Eastern Missouri Beekeepers Association St. Louis, Missouri

Place the honey and sugar in a medium-sized sauce pot and bring to a boil. Add the nutegg white paste and cook over low-medium heat for about 12 minutes, constantly stirring until the mixture thickens and begins to brown just a bit (240 F/soft ball stage with candy thermometer). Pour the mix onto a lightly greased 12" x 17" pan sheet and cool. Once cooled, cut into 1 square pieces using a plastic knife. Roll the pieces in hand to create cylindrical shape, then wrap in cellophane or waxed paper wraps or simply store as is. SPINACH-BERRY SALAD WITH HONEY MUSTARD DRESSING (3 rd Place Miscellaneous Madonna Bogacki INTRODUCTION: Chris Desens, CEC, CCA, AAC, the Program Director for the Culinary Institute of St. Louis at Hickey College and four of the Institute s students were the contest s judges. Items were judged based on appearance, taste, smell, and texture. 1/3 cup slivered, toasted almonds 1 Tbsp white balsamic vinegar 1 tsp Dijon mustard 1 Tbsp honey 3 Tbsp extra virgin olive oil 4 cups baby spinach 3/4 cup strawberries, quartered Salt & Pepper to taste HONEY PEAR PIE (John Glore) 6 cups thin sliced or chopped pears 1 Tbls butter 1 Tbls lemon juice Unbaked pie shell 2 Tbls flour Streusel Topping: 1/3 cup flour 1/3 cup sugar 3 Tbls butter 2/3 cup shredded coconut Place almonds in dry skillet or sauté pan. Cook over low heat until toasted. Remove from pan and cool. Prepare dressing by placing the vinegar, mustard, and honey in mixing bowl. Slowly whisk in oil until all is incorporated. Wash and dry spinach. Place spinach in large bowl. Add strawberries, almonds and dressing. Toss to coat. Season with a pinch of salt and pepper. Cook ingredients in a skillet for 15 minutes until pears are softened. Remove from heat and using slotted spoon place pears in unbaked pie shell. Place 2 Tbls flour in 1/2 cup of pear juice and stir until smooth, then pour into skillet and cook until thickened. Pour over pears in pie shell. Bake pie 10 minutes at 400 F. Prepare topping. Remove pie from oven and spread on topping. Bake an additional 10 minutes.

CARAMEL OATMEAL CHEWS (Sharon Copeland) 1 1/2 cup flour 1/2 tsp baking soda 1/2 cup brown sugar 3/4 cup margarine 1/2 cup honey 2 cups uncooked oatmeal 1 (14 oz) pkg Kraft caramels 1 can sweetened condensed milk 1/2 cup chopped nuts KDNA COOK-LESS COOKIES (Bob Shelli) 1 1/2 cups carob powder 2 cups hulled sesame seeds 1 tsp Triple Sec Coconut, grated Almonds, chopped MISCELLANEOUS Mix together first 6 ingredients and pat 2/3 of mixture on greased cookie sheet. Bake 10 minutes at 350 F. In a small saucepan melt caramels and milk over medium heat. Pour over baked crust. Sprinkle remaining crumb mixture and nuts on top. Bake 15 minutes longer. Do not over bake. Cut into pieces. Add Triple Sec to honey. Gradually mix carob powder with honey. Grind sesame seeds finely in blender. Stir ground seeds little by little into carob mixture. Mixture will be very stiff. Form into little ovals. Mix coconut and almonds together and rub little ovals in mixture covering them. DEVILISH PECAN PIE (1 st Place Miscellaneous Sharon Copeland) Ingredients 1 (9 inch) pie shell (unbaked) 1 1/2 cups coarsely chopped pecans 1 (6 oz) pkg chocolate chips 3 large eggs 1 cup mild flavored honey 1/2 tsp vanilla 1/4 cup (1/2 stick) butter, melted and cooled HAZELNUT AND ALMOND NOUGAT (2 nd Place Miscellaneous Yvonne Von Der Ahe) 1-1/2 cups almonds, toasted and cooled 1-1/2 cups hazelnuts, toasted and cooled 5 egg whites (1/2 cup) 1 1/2 cups sugar Sprinkle nuts and chips over the bottom of pie shell. In medium bowl, whisk together eggs, honey, and vanilla. Blend in butter. Pour mixture into pie shell. Bake at 325 F for 50 to 60 minutes or until firm. Serve slightly warmed or at room temperature Blend the almonds and hazelnuts in a food processor until a paste forms. Set aside. Place egg whites in bowl and using mixer with a whisk attachment whisk until medium peaks form. Mix the whipped egg whites with the nut paste until well blended. Continued on next page. BREADS HONEY CARAMEL ROLLS (1 st Place Breads Laura Faust) Dough: 2 pkg yeast 1/2 cup milk 1/2 cup unsalted butter 1/2 cup & 1/2 tsp honey (divided) 2 tsp salt (well beaten) 5-5 1/2 cups flour Filling: 3 tsp ground cinnamon 2/3 cup sugar 1 cup chopped pecans 1/2 cup unsalted butter Caramel Sauce: 1/2 cup honey 1 cup heavy cream 1 cup unsalted butter 1 1/2 cups brown sugar 1 1/3 cup water 3 Tbls vegetable or walnut oil 3 Tbls honey 1 tsp salt 1 1/3 cup oats 2/3 cup whole wheat flour 2 cups bread flour 2 1/2 tsp yeast At beep or first kneading add 2/3 cup chopped walnuts Mix 1/2 tsp honey in 1/4 cup warm water, add yeast and let activate while making milk mixture. In a pot scald milk and add butter to melt, mix in 1/2 cup honey and salt. Mix yeast and milk mixture together and stir in eggs. Stir 2 cups flour into mixture until most of the lumps are gone. Stir in 2 1/2 cups more flour until the consistency of cookie dough. Put flour on counter and knead dough for 5 minutes. Place dough in a lightly greased bowl and cover with damp cloth, let rise in a warm place for at least 3 hours. After dough rises, punch down and let rest 5 minutes. Divide into 2 equal pieces. Roll each piece of dough into a 20 x 10 rectangle on a floured surface. Spread 4 Tbls butter on each rectangle of dough. Sprinkle each with 1/2 filling mixture made from mixing dry filling ingredients. Roll up from long side and cut into 18 equal pieces. Make caramel sauce by combining all ingredients in a pan over medium heat whisking constantly until coming to a full foaming boil for 2 minutes. Let cool slightly before putting in baking pan. Put 1/2 of caramel mixture in bottom of buttered 10 round pan and arrange round pan and arrange rolls cut side up in pan. Let rise in warm place for 1 hour. Bake at 350 F for 12-15 minutes. Cool in pan for 10 minutes, then invert onto serving plate. Makes two 10 pans of 18 rolls each. HONEY NUT OATMEAL BREAD WITH HONEY BUTTER (2 nd Place Breads Susan Burk) Bread machine large, whole wheat, sweet or basic cycle

HONEY CRANBERRY OAT BREAD (3 rd Place Breads Yvonne Von Der Ahe) 2 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp ground cinnamon 1 cup quick cooking oats 3/4 cup honey 1/3 cup vegetable oil 2 eggs 1/2 cup milk *2 cups fresh or frozen cranberries 1 cup chopped walnuts *You can substitute whole cranberry sauce for the cranberries if desired. PUMPKIN BREAD (Verna Gremand) 2 cups honey 2 cups pumpkin 1 cup oil 4 eggs 3 1/2 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg 1 1 tsp ground cloves 2 tsp baking soda Chopped nuts, if desired d Place CAKES Preheat oven to 350 F. Grease two 8 x 4 loaf pans. In medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oats. In large bowl, mix together honey, vegetable oil, eggs, and milk. Mix in flour mixture until just moistened. Stir in cranberries and walnuts. Divide batter equally into pans. Cook for 40 to 45 minutes, or until tester inserted in the center of the loaves comes out clean. Cool in pan for 10 minutes, then invert onto serving plate. In large bowl mix honey, pumpkin, and oil. Beat eggs in one at a time. Sift together dry ingredients and add to pumpkin mixture. Nuts can be added at this time. Mix well. Grease and flour three 8 x 4 loaf pans. Bake at 350 F until done, approximately 45 minutes. Cool in pan for 10 minutes, then invert onto serving plate. BYZANTINE SPICE CAKE (1st Place Cakes Ken Corbin) 1 cup oil 1 1/2 cups sugar 1/2 cup yogurt or sour cream 2 1/2 cups flour 3 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/4 tsp baking soda 1/4 cup orange juice Topping 1 1/2 cups sugar 1 cup water Preheat oven to 350 F. Beat oil and sugar together. Add eggs and one half of yogurt (or sour cream). Mix baking soda into orange juice and add to batter. Sift dry ingredients together and add. Stir in remaining yogurt (or sour cream). Mix well. Pour into a well greased pan and bake for 45 minutes. Remove and cool. Prepare topping by boiling ingredients for about 15 minutes, covering the last 5 minutes. Pour hot syrup over cake. FIG AND WALNUT HONEYMOONS Continued Filling: 9 oz dried Mission figs, stems removed 1/2 cup raisins 3/4 cup honey 1/3 cup orange juice 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp grated lemon zest 1 cup chopped walnuts Wash: 1 large beaten egg Citrus Icing: 1 cup powdered sugar Juice of 1 lemon and some orange juice HONEY OAYTMEAL COOKIES WITH RAISINS (3rd Place Cookies Rosemary Douglas) 1 cup softened butter 3/4 cup honey 2 Tbls molasses 2 eggs 1 tsp vanilla 1 1/2 cups all purpose flour 1 1/4 tsp baking soda 2 Tbls ground cinnamon 3 cups uncooked oatmeal (quick or old fashioned) 1 1/2 cup raisins Filling: Finely chop figs and raisins in a food processor. Add honey, orange juice, cinnamon, nutmeg, and lemon zest and pulse just to blend. Scrape the fig mixture into a bowl. Stir in the walnuts. Transfer fruit mixture to a pastry bag. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4 thickness. Using a 2 1/2 diameter biscuit cutter, cut out dough rounds. Squeeze a dollop of filling in the center of each round. Lightly moisten the edges of the dough with egg wash. Fold dough over the filling and press the edges to seal. Arrange evenly apart on baking sheet. Bake in preheated 350 F oven until cookies are pale golden, about 18 minutes. Cool cookies on baking sheet for 5 minutes. Transfer to cooling rack and cool completely. Drizzle with Citrus Icing Blend until smooth powdered sugar, lemon juice, and enough orange juice to make a pourable icing. Line cookies close together and drip icing back and forth until covered to your liking. Enjoy! Preheat oven to 320 F. In large bowl, beat butter, honey, and molasses on medium speed of electric mixer until combined. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet lined with parchment paper. Bake 8 to 10 minutes or until light golden brown. Cool one minute on cookie sheet, remove to wire rack. And cool completely. Makes 4 dozen cookies.

HONEY CAKE (Joy Stinger) 1/1/4 cup honey 1 cup sugar 1 cup oil 2 1/2 cups flour 2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 1/2 cup cranraisins, currants 1 cup strong cold coffee COOKIES Preheat oven to 325 F. Oil and flour 9 x 13 pan. Mix honey, sugar, oil, and eggs. Set aside. Mix dry ingredients. Stir into wet mixture, then add coffee and mix thoroughly. Pour into prepared pan and bake 30 to 40 minutes, under bake slightly. CARAMEL HONEY CRISPS BARS (1st Place Cookies Judy Finck) 1/2 cup butter 1/2 cup honey 25 caramels 8 cups cornflakes Combine butter and honey in a saucepan and bring to a boil. Boil one minute. Turn off heat and add caramels, stirring until mixture is smooth. Measure cornflakes in a very.large bowl. Pour the caramel sauce over the cornflakes and stir until mixture completely coats the flakes. Turn into a buttered 9 x 13 pan and bake for 7 to 10 minutes at 350 F. Cool, cut, and serve. FIG AND WALNUT HONEYMOONS (2nd Place Cookies Pat Borgwald) Pastry: 2 large eggs 1 tsp vanilla 2 cups all purpose flour 2/3 cup whole wheat pastry flour 2/3 cup sugar 1 tsp lemon zest 3/4 cup unsalted butter Pastry: Whisk eggs and vanilla in small bowl to blend. In a large bowl mix flours, sugar, lemon zest, and salt. To dry mixture add butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with fork until the dough comes together. Gather the dough into a ball. Divide it in two and flatten into disks. Wrap the disks in plastic wrap and refrigerate for one hour. Meanwhile line 2 large baking sheets with parchment paper. Continued on next page. SWEET POTATO PRALINE COFFEE CAKE (2nd Place Cakes Pat Borgwald) Topping 1/2 stick butter 2/3 cup brown sugar 2 Tbls honey 1/2 chopped pecans Dough 2 1/2 cups whole wheat baking mix 1 cup mashed sweet potatoes 1/3 cup milk Filling 1 Tbls brown sugar 2 Tbls honey 1/4 cup dried cranberries Preheat oven to 400 F. In a 9 cake pan melt butter in oven. Stir in brown sugar and honey. Spread evenly in bottom of pan and sprinkle with pecans. Set aside. In a large bowl beat together baking mix, sweet potatoes and milk until dough forms a ball (add more mix if too thin). Turn out on surface dusted with baking mix. Knead several times and pat into a 12 x 12 square. Spread with brown sugar, honey, and dried cranberries. Roll into a log and cut into 1 slices. Arrange in cake pan on top of nut mixture. Bake for 25 to 30 minutes. Flip onto serving plate right out of the oven. Hot! Yummy! COCOA HONEY CAKE WITH HONEY, I M ON CLOUD NINE ICING (3rd Place Cakes Martha Evans) 2 tsp unsalted butter, melted 1/4 lb (1 stick) unsalted butter, cut into 16 pieces 3/4 cup plus 2 tsp all purpose flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp baking soda 1/4 cup granulated sugar 1/4 cup clover honey 1/4 cup whole milk 1/4 cup water 1 large egg Icing ingredients and preparation on next page Preheat oven to 325 F. Lightly coat two 6 x 2 cake pans with melted butter. Flour pan insides with the 2 tsp flour. Shake out excess flour. Set aside. In a sifter combine 3/4 cup flour, cocoa powder, baking powder and baking soda. Sift into electric mixer bowl. Position bowl on mixer stand fitted with a paddle. Add butter, and sugar. Mix on low speed for 2 minutes until butter is cut into the dry ingredients and the mixture develops a granular texture. Heat the honey, milk, and water in a small saucepan over medium heat. Bring to a simmer, then remove from heat. Immediately add egg and whisk to incorporate. Add hot mixture to mixing bowl with dough and mix on low speed to incorporate (about 30 seconds). Finish mixing batter by hand with a rubber spatula. Immediately divide the cake batter into prepared pans (about 1 cup in each pan). Bake on the center rack until toothpick inserted onto the center comes out clean, 24 to 25 minutes. Cool in pans for 15 minutes, invert cakes onto cake circles wrapped in plastic wrap or lined with parchment paper. Immediately turn cakes over again, top side up into cake circles. Refrigerate.

HONEY, I M ON CLOUD NINE ICING HONEY HAZELNUT CHEESECAKE (Ellie Hock) 1/4 cup warm water 1/4 cup clover honey 4 Tbls granulated sugar 2 large egg whites 1 tsp unsweetened cocoa powder To serve: Heat blade of serrated slicer under hot water and wipe dry before making each slice. Serve immediately. Measure water in measuring cup, then add the honey. Transfer to a small saucepan, add 2 Tbls sugar. Bring to a boil over medium high heat. Boil, stirring occasionally, until it reaches 240 F (softball stage), about 5 minutes. Remove from heat. Place egg whites and remaining 2 Tbls sugar in electric mixer bowl and using balloon whip on mixer, whisk on high speed until soft peaks form, about 1 minute. Slowly add the hot honey mixture to the egg whites while whisking on high speed until mixture is very thick, about 3 minutes. Spread honey icing on top and sides of cake. Place cocoa powder in a small sifter and sprinkle over the cloud of icing. The cake can be cut immediately or refrigerate for later. LIGHT HONEY CAKE WITH COCOA AND SWEET SPICES (Susan Burk) 1/2 cup ground hazelnuts 3 Tbls sugar 10 sheets filo dough 1/2 cup melted butter with some honey to spread over dough 8 oz honey 8 oz cream cheese 8 oz mascarpone 2 Tbls all purpose flour 1/4 cup half & half 1 tsp vanilla Preheat oven to 325 F. Grind hazelnuts and sugar until finely crushed. Brush the layers of filo dough with butter mixture and stack on top of each other. You can rotate the filo layers to stagger the corners. Press the stack of dough into a 9 spring form pan for the crust. If the crust is too tall and hangs over the pan you can trim it. Spread the hazelnuts and sugar mixture on top of the filo crust. In a bowl mix together honey, cream cheese, mascarpone, flour, half & half, eggs, and vanilla until the mixture is smooth. Pour the cream cheese mixture into the pan. Bake for 1 hour. Let the cheesecake cool for an hour and then remove from pan. Chill in refrigerator until it is ready to serve. Sprinkle top with sugar before serving. 1 1/2 cup all purpose flour 2 Tbls unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground ginger 2 large eggs 1/2 cup sugar 2/3 cup honey 1/4 cup vegetable oil 1/4 cup water 1/3-1/2 cup chopped walnuts Preheat oven to 325 F. Lightly grease an 8 x 4 loaf pan, line bottom and sides with parchment paper or foil, grease. Sift flour with cocoa powder, baking powder, baking soda, and spices into bowl. Set aside. Beat eggs lightly in mixing bowl. Add sugar and honey, beat until mixture is smooth and lightened in color. Gradually add oil, beat until blended. Stir into flour mixture alternating with water, each in 2 batches. Stir in walnuts. Pour into prepared pan. Bake about 50 minutes or until cake tester inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn onto rack and carefully peel off paper/ foil. Wrap tightly in foil when completely cool. Serve in thin slices. APPLE CAKE SQUARES WITH TOPPING (Kathy Walsch Shelli) 1 cup whole wheat pastry flour 1 tsp baking soda 3/4 tsp freshly grated nutmeg 3 Tbls creamed honey 3 Tbls butter 2 eggs 2 apples, peeled, cored and finely shredded (Granny Smith) 1/4 cup finely chopped pitted dates Optional topping: 1/4 cup honey with maple flavor 1/4 cup chopped walnuts Preheat oven to 325 F. Mix dry ingredients. Set aside. Blend honey with butter and beat in eggs. Whisk until smooth. Stir in shredded apples and chopped dates until evenly distributed. Slowly stir in dry ingredients and mix thoroughly. Place mixture into prepared square cake pan and bake for 45 minutes. Cool. Slice and add topping. Enjoy!