September is back-to-school month for many kids, but it’s something even more important, at least if you’re a bee or beekeeper. It’s National Honey Month — so designated by the National Honey Board back in 1989 as a way to support the beekeeping industry and to remind people of honey’s role as a sweetener and a source of nutrition. National Honey Month is also a nod to all the beekeepers who typically spend August and September harvesting honey from their hives, making sure to leave enough for the bees to eat during the winter.
Below, in honor of the occasion, are two favorite — and simple — honey-bearing recipes.
Melt 1/2 stick butter in shallow baking pan. Stir in 1/2 cup honey, 1/4 cup prepared mustard, 1 tsp. salt, and 1 tsp. curry powder. Roll six chicken breasts in the mixture to coat both sides. Cook in same pan at 375 degrees for approximately 50 minutes (depending on the thickness of the chicken). Baste periodically.
Preheat oven to 400 degrees. In large bowl, mix 2 cups all-purpose flour, 1/2 cup sugar, 3 tsps. baking power and 1/2 tsp. salt. In a small bowl, mix 1 egg, 1 cup 2% milk, 1/4 cup melted butter and 1/4 cup honey. Stir into dry ingredients until moistened. Add blueberries (try 1/2 cup), and fold in gently. Fill greased or paper-lined muffin cups 3/4 full and bake 15 to 18 minutes. Cool 5 to 10 minutes. Serve warm (with strawberry jam or more honey, if desired).