Welcome to Monroe County Beekeepers AssociationLocated in the beautiful Pocono Mountains of Northeastern Pennsylvania, the Monroe County Beekeepers Association is an organization whose members share common interests, concerns and camaraderie in beekeeping. MCBA provides a forum whereby members have learned beekeeping skills since 1977. Continuing education in beekeeping is promoted through mentoring and guest speakers/demonstrations at monthly meetings. The Monroe County Beekeepers Association is dedicated to keeping its members informed of current beekeeping trends and assists its members to achieve high levels of confidence, skill and quality in bee management techniques.
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Honey Recipe of the Month
Ingredients
- 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 2 tbsp honey
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 2 cups flour, plus a little extra for rolling dough
- 2/3 cup finely chopped hazelnuts
- 1 tsp salt
- 1 1/2 cups powdered sugar
- Hazelnut liqueur (e.g. Frangelico) to thin
- Preheat your oven to 350F
- Beat butter, honey, sugar, and spices in a stand mixer with a paddle attachment, or an electric hand mixer until light and fluffy.
- Add the flour, chopped hazelnuts, and salt and continue to mix until the dough comes together.
- Roll out the dough on a lightly floured surface until about 1/4-1/2 inch thick
- Cut out cookies (I used a small cup about 2.5 inches in diameter), and bake on a baking sheet (I lined mine with parchment paper) for about 10 minutes, they should be lightly golden on the bottom and will firm up as they cool.
- Cool on a rack.
- Thin the powdered sugar with the liqueur until it is a pourable consistency by adding a little bit liqueur at a time to the sugar and whisking until smooth. Drizzle over the fully cooled cookies and let the glaze harden before stacking.
INGREDIENTS FOR HOMEMADE COUGH LOLLIPOPS
1 C. honey, regular or organic
1 package of Wilton candy sticks
Parchment paper
Large baking sheet
Candy thermometer
Non-stick cooking spray
Ice cubes
Water
DIRECTIONS FOR HOMEMADE COUGH LOLLIPOPS
1. Lay your parchment paper down on the large baking sheet and evenly coat with non-stick cooking spray. This will keep the lollipops from sticking while hardening.
2. Lay the candy sticks down next to each other a few inches a part across the parchment paper.
3. Add a few ice cubes to a small glass and fill with water and set aside.
4. Add the honey into a small saucepan and heat through. Bring to a boil, stirring continuously until the temperature of the honey reaches 300 degrees. You can test this by adding the candy thermometer to the cooking honey.
5. Once the honey has reached 300 degrees you can test the honey by putting a few drops into the ice water. If the honey hardens immediately upon touching the surface of the water you are good to go.
6. Slowly pour the heated honey onto the top portion of the Wilton candy sticks. Use a large spoon if needed.
7. Repeat until all the honey is used.
8. Let the lollipops harden for several hours and then store them in an airtight container in the fridge. Note: I did not set mine in the fridge and they became very sticky
