Bear Foot Honey Farm

  (Windsor, California)
Celebrating 60 years of family beekeeping
[ Member listing ]

Thank you to all our Local Harvest Customers!

You may have found it strange that a honey shop has many of there varieties sold out. This is in part to YOU our loyal honey customers who have been enjoyed many of our delicious varieties, and also in part to the weather. It was a cold year in 2010; in fact it was the coldest year in 50 YEARS! Our girls (the honeybees) are not fond of cold, just like us there would rather stay home when it is cold outside....so they do and unfortunately miss out on a lot of nectar available to them.

Also unlike other beekeepers we let our girls keep 60% of the honey they make and we get 40%. We do not believe in robbing from our ladies but instead harvest the excess.

Spring in only a few months away...let us pray for a bumper crop in 2011!

 

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Honey Pumpkin Pie

Recipe: Honey Pumpkin Pie

Ingredients

  • 1 can (16 oz.) solid pack pumpkin
  • 1 cup evaporated low-fat milk
  • 3/4 cup Bear Foot Honey Fall Wildflower Honey
  • 3 eggs, slightly beaten
  • 2 Tbsp all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. rum extract
  • Pastry for single 9-inch pie crust

Instructions

Combine pumpkin, evaporated low-fat milk, Bear Foot Honey Fall Wildflower Honey, Eggs, flour, cinnamon, ginger, rum extract; in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400° 45 minutes or until knife inserted near center comes out clean.

Cooking time (duration): 60

Meal type: dessert

 
 

The healing power of honey


  [Read More]
 
 

How To Substitute Honey for Sugar in Recipes

Substituting Honey for Sugar in Recipes

When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.

For baked goods, make sure to reduce the oven temperature by 25°F to prevent over-browning; reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used.

Because of its high fructose content, honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

 

CAUTION–avoid the use of honey in any form, for infants younger than one year. This includes honey that has been baked into a cookie or bread or used in any other type of food. There is a concern that infants’ gastro intestinal tract can’t handle the botulism toxins that are sometimes found in raw honey.

 

 
 
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