Pollination Experiment

Pollinators (1)

There are different ways for people to learn and we at The Honey Cottage are excited to share this neat experiment to explain how bees pollinate flowers. This is a great way to explain how bees work, what they do, and why they are so very important for us. This also explains what a symbiotic relationship is and why it is important for our world. Pollination is so very important for flowers and for our food. Please share this with friends and family!!

Materials:

4 tsps of glitter (different colors)

4 small paper cups

Yellow and black pipe-cleaners

Pencil

Questions (At the end)

 

How do bees pollinate flowers? Find out here!

  1. Gather the material you will need.
  2. Make a paper-cup flower: Put 1 teaspoon of colored glitter in a small paper cup. The glitter is the flower’s pollen. Make 3 more flowers. Use different colors of glitter.
  3. Make a pipe- cleaner bee as shown in the diagram below: wrap a yellow then a black pipe- cleaner around a pencil.
  4. Fly your bee into a flower. Gently tap your bee around the bottom of the flower. Your bee is drinking nectar and gathering pollen.
  5. Fly your bee to a new flower. Choose one with a different color of glitter. Gently tap your bee around the bottom of that flower.
  6. Fly your bee to two more flowers. Make sure you visit a flower with every color of glitter.
  7. Return to the first flower. Look inside. Do you see pollen from other flowers? (Look for glitter of the other colors.) If so, your flower was pollinated!
  8. Think: The job of flowers is to attract pollinators. Why is that job important? Why are bees important to flowers? Why are flowers important to bees?

Questions:

  1. Do steps 2-7 of the investigation. Do you see “pollen” from other flowers?
  2. Think: Why is it important for flowers to attract pollinators?
  3. Why are bees important to flowers?
  4. Why are flowers important to bee?

From our beehive to yours,

Queen Bee

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Honey Jello Treats

Honey Jello Treat

We really love jello, but over the years have learned that we cannot have the dyes that are added to this treat. So I have found that making my own jello is not only easy, but it is tasty and much healthier. I use different juices and fruits for this recipe depending on what flavors we want for each batch. You can really come up with something fun every time. We use Knox Unflavored Gelatine to make this recipe. I hope you ENJOY!!

Ingredients:

For the Jello-

3 cups of any fruit juice warmed

4 envelopes of the gelatine

1 cup of the same fruit juice cold

1/4 cup of honey

2 can (14.5 ounce)-  diced peaches in fruit juice

For the whip cream:

1 pint of heavy whipping cream

1/4 cup of honey

3 Tbsp. Honeyville lemon whipped honey

Fruit layer:

2 cup of honey whip cream

1-2 cans of mandarin oranges

1/2- 1- tsp.of orange extract

Directions:

Put 3 cups of fruit juice into a sauce pan and bring to a boil. Take the 4 envelopes of gelatine and sprinkle it in the bottom of a glass dish; the bigger the dish the faster the gelatine will firm up. Take the cold water and pour it on top of the gelatine; stir the mixture until the gelatine has dissolved. Drizzle the honey on top of the gelatine lawyer once it is firm. Add the warmed juice to the gelatine mixture and stir for several minutes until the gelatin is completely dissolved. Drain the canned peaches and mix thoroughly. Put the jello into the fridge until the jello is completely solid.

For the honey whip cream; you will take the pint of heavy cream and honey and put into a deep bowl or a mixer; or the cream will splash everywhere while it is being whipped. Whip the heavy cream until you get for about 5-7 minutes until you get stiff peaks.

To create the layers: 

Fruit layer- Take about half the whip cream and put it into a separate bowl. Drain the mandarin oranges and fold them into the whip cream. Then add the orange extract and mix again. We like it to have a light orange flavor, but you can add up to a tsp. if you like it strong.

Whipped cream- Take the other half of whip cream and add 3 Tbsp. of Honeyville’s  lemon whipped honey and fold it in.

Take a dish or bowl; add 1/4 of the fruit layer into the bottom of the dish. Next add a layer of jello. Then add a dollop of whip cream on top. Add a drizzle of honey and serve!

Tips:

  • Serve the mandarin oranges by themselves without the whip cream
  • Add some diced nuts to add some protein
  • Try using strawberry kiwi juice and add fresh strawberries and do kiwi on top with the whip cream

 

 

 

 

 

Honey Pork Soup

Honey noodles picture

At The Honey Cottage we believe the benefits of raw honey should bee in every meal. There is no better way to boost your immune system then with soup and raw honey.

Oh man, I am a soup manic during the winter. I don’t know about you, but there is nothing better than having something warm in your belly on a cold day. This was actually a soup that I had made by accident! I was trying to figure out what to do with left overs one day and surprisingly came up with this tasty soup that my family loved. This is one of my favorite recipes because it is a very easy to make and is a very hearty meal. Plus, I like not having to extra things just to make one recipe; these are ingredients that are normally in our house.

Ingredients:

2 bundles- Organic Fine or Round Udon noodles

3 cups Chicken broth

1 cup of sliced pork

1 shreddedcarrot

¾ cup of peas

¾ cup of corn

1 can of water chestnuts

1 Tablespoon of raw honey

Salt and Pepper to taste

Directions:

Take the paper ribbons off of the noodles and add it to the chicken broth. Cook 2 bundles of noodles in broth for 5 minutes. Then add the sliced pork, shredded carrot, peas, corn, and water chestnuts; cover with a lid and cook for 5 more minutes. Place the soup in a bowl and drizzle with honey and sprinkle a little salt and pepper on top! ENJOY!

Tips:

-Add ½ cup of bone broth to make it into a soup

-Try this recipe with a cup of cooked shrimp or chicken

-If made into a soup: add an egg into the broth to add extra protein; scramble it and add it to the broth and noodles. Cook for 3-5 minutes

Thanks for buzzing by,

Bee Queen

The Honey Cottage

Honey Apple Cake

Apple cake .jpg

My favorite thing to do for the holidays is to bake. I love waking up on a holiday to sweet treats that we have made as a family. I enjoy this recipe because for me it is comforting and makes everything seem more peaceful. Serve this with eggs and some orange juice and you have a complete breakfast or you can serve this with brunch. I noticed that once it bakes that the brown sugar will make a little river through the cake. If you want to prevent that, lightly swirl the topping into the top layer of the cake.

Ingredients:

Filling:

3 large granny smith apples

½ Tbsp. of apple pie spice

½ Tbsp. cinnamon

½ cup honey

½ cup butter

Cake:

Wet

2 eggs

1 ½ tsp vanilla

1 cup milk

1cup coconut oil

1 cup honey

Dry

3 cups of flour

½ tsp of salt

3 tsp of baking powder

Topping:

½ cup of room temperature butter

1 ½ cups coconut sugar

2 tsp cinnamon

Directions:

-Turn on your oven to 350 degrees F.

-First, cut up the apples and dice them into medium cubes. Put them in a sauce pot and add the apple pie spice, the cinnamon, honey, and butter. Turn on medium heat and cook for approximately 15 minutes or until the apples are soft, once done put apples aside.

-Take the eggs, vanilla, and milk and mix it together. Then add the oil and the honey and mix thoroughly together. In a separate bowl mix the flour, salt, and baking powder. Then add the liquid to the dry; mix together for about 2 minutes until everything is nice and mixed. Oil a 9X13 pan; add half the batter to the pan and evenly spread out. Add the apple filing evenly in a nice layer. Pour the rest of the batter on top to cover the apples.

-For the topping; take the butter, coconut sugar, and cinnamon and blend thoroughly. Then add to the top of the cake evenly. Bake for 35 minutes. Let cool for 15 before serving. ENJOY!

Tips:

  • Instead of the apples add a thin layer of jam in the middle
  • Sprinkle some of the topping in the middle layer and the other half on top to cut down the river affect.
  • Add a scoop of ice cream and serve it as a dessert

Mini Honey Cheesecakes

Cheesecake blog.jpg

OMG, I am so excited to say I have found a great new way to use Honeyville jams and whipped honey! These mini honey cheesecakes are perfect for any occasion and people can top with their favorite toppings! I was so excited when I realized that I could use Honeyville jams as a topping too. Lily wanted blueberry peach butter, Frank wanted chocolate buzz honey sauce, Alice wanted mountain peach whipped honey, and I wanted cherry rhubarb jam! Everyone was able to have everything they wanted, it was awesome!! I also recommend using Honeyville whipped honey caramel sauce too! SO YUMMY!

Ingredients:

Crust:

9-Graham crackers

¼ tsp- Sea salt

1 tsp-Ceylon cinnamon

1/3 cup- Butter

¼ cup- Honey

Filling:

16 ounces- Cream cheese

½ cup- Honey

2 eggs

1 tsp.-Vanilla extract

Directions:

*Set out the cream cheese half an hour before you start, this way the filling will be less lumpy*

-Heat the stove to 350 degrees; put a bread loaf pan into the oven with about 2 cups of water into the oven. This will add moisture to the cooking process to prevent the cheesecake from cracking.

-Take the graham crackers and mash them up into tiny pieces or grind them in a blender. Add the sea salt and the cinnamon until thoroughly mixed. Melt the butter; add the butter and the honey to the graham cracker mixture and then mix thoroughly.

-Pull out 12 muffin tins and then line them with cupcake liners and spray with your favorite cooking spray. I really love to use FSC certified baking cups because I don’t have to spray them. Put about 1 1/2 TBSP of graham cracker mixture into each cup.

-Put the cream cheese into a mixer and start mixing; then add the eggs and mix together, scrap down the sides. Add the honey and vanilla mix together and scrap down the sides again. Mix one more time to make sure everything is mixed together.

-Put the filling on top of the graham cracker crust; fill all of the muffin cups evenly until the mixture is all used. Do not over fill the cupcake cups. It will puff up while cooking, but does not over flow.

-Cook the cheesecakes for about 35-40 minutes. Pull out of the oven and place on a hot pad to cool for 15 minutes. Transfer the cheesecakes to the fridge and let chill for about 4 hours.

-Serve with a variety of toppings so everyone can enjoy their favorite cheesecake!

Tips:

  • Set out chocolate chips, whipped cream, and nuts for toppings
  • Use fresh fruit like raspberries and strawberries
  • Use orange blossom, blueberry blossom, or raspberry blossom honey for a fruity flavor