A Honey Of A Cookbook

Lately I have been spreading honey on my toast. I blame the warmer weather. The cascading amber drizzling down over a piece of buttered toast is nature's purest foods. A sight that delights and sweetens things along the way. 

This is the second cookbook I have regarding honey and what makes this one unique is that was put together by the Alberta Beekeepers Association circa 1982. At the time of printing this book Alberta produced 40 percent of Canada's honey. I am interested to know what that figure may be now. 

The book is presented in a flip notepad style with few coloured photographs reminiscent of their era. The 7 chapters cover everything from beverages, salads, dressings, meat, vegetables, breads, muffins, desserts and sweets. The book has a 4 page chapter on starting your day right with a few simple recipes. There is a one page information page on buying honey, storing honey, using honey and substituting honey. Some interesting recipes to note are Banana Eggnog, Tomato Bread, Honey Marinade, Pineapple Bran Loaf, Peas with a Difference, that is the recipe's title, Coffiesta Sauce and Honey Carrot Pudding! And on that note I will share a simple however classic recipe that is always a favourite... the Alberta Honey Tarts. - JW 

Alberta Honey Tarts

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2 eggs, beaten

125ml (1/2 cup) Alberta honey

125ml  (1/2 cup) raisins

25ml (2 tablespoons) softened butter

25 ml (2 tablespoons) cream

5 ml (1 teaspoon) vanilla

Combine honey, raisins, eggs, butter, cream and vanilla.

Spoon in tart shells.

Bake in a 180ºC (350ºF) oven for 10 minutes. Reduce heat to 160ºC (325ºF) and bake another 10 to 15 minutes or until filling is set.

Makes 24 tarts.