A HONEY OF A BUSINESS — Joe and Suzan Kovaleski of Buena Vista Honey Farms, Steubenville, do more with their bee business than just sell honey in the different flavors of the season. They make honey candy and all types of beeswax candles and molded items as well. Honey can be raised locally or from many of the states that have honey bee production. -- Esther McCoy

Did you know that honey is the only food on the planet that will not spoil or rot? What it will do is what some call “turning to sugar.” In reality, honey is always honey. However, when left in a cool, dark place for a long time, it will crystallize, according to experts on honey.

When this happens, loosen the lid, boil some water and set the honey container in the pan. But turn off the heat and let if liquefy naturally. It is then as good as it ever was. Never boil honey or put it in a microwave. This will kill the enzymes in the product.

With September being National Honey Month you might want to know all there is to know about the sweet stuff that has been around ever since God created honey bees.

For one thing, honey can come from many areas of our great land.

I received samples and info from the Savannah Bee business, and I am quite familiar with the honey products by the Kovaleski family called Buena Vista Honey Farms and Grafton Honey outside Steubenville.

Savannah Bee has honey for the grill, a product that will stand up to the heat of fire; a honey for cheese, crafted to tame the tang of a creamy Roquefort or an aged Gouda; artisanal honey from orange blossoms to lavender are extracted by small-scale beekeepers and delivered in its raw form, not heated, treated or blended with any other honey; whipped honeys that are perfect for spreading, flavoring tea, in cocktails or hot toddy; and a sage flavor is available. The whipped varieties come in cinnamon, passion fruit and lemon flavors.

A mixture of honey and cinnamon cures most diseases, according to Weekly World News, a Canadian magazine. Honey is produced in most of the countries of the world. Today’s Science tells that even though honey is sweet, when taken in the right dosage as a medicine, it does not harm even the most diabetic of patients.

¯ Make a paste of honey and cinnamon powder, apply it on bread instead of jelly and jam and eat it regularly for breakfast. It can reduce cholesterol in the arteries.

¯ Arthritis patients may take a cup of hot water with 2 tablespoons honey and a small teaspoon of cinnamon powder in the morning and night to help with chronic arthritis.

¯ Two tablespoons of cinnamon and 1 teaspoon of honey in a glass of lukewarm water will destroy germs in the bladder.

¯ Everyone knows about honey for a raspy or sore throat. This helps when a tablespoon of honey is sipped from the spoon until it disappears. Repeat every three hours until the throat is without symptoms.

¯ Three tablespoons of honey and 1 teaspoon of cinnamon powder made into a paste can be applied at bedtime to pimples and washed off the next morning with warm water. Done daily for two weeks, it is said to be quite helpful.

¯ People of South America gargle with a teaspoon of honey and cinnamon powder mixed in hot water each morning so that their breath stays fresh throughout the day.

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We have discussed the medicinal powers of the sweet substance that is not made by man but little bees. Now see if you can guess how this combination of ingredients would be used: There are no measurements listed for the amounts, maybe equal amounts of honey, brown sugar, olive oil and cinnamon and only about an eighth of those amounts of vanilla.

This mixture was in attractive little jars with colorful fabric covers and tied with a ribbon at Megan Lecik’s bridal shower. Our table was curious to find out what it was and opened the jar of ingredients. We prodded, shook, tasted and sniffed, thinking it might be a spread for toast, but then learned from Megan that it was a facial mask to smooth and condition the skin.

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Here are some recipes that contain honey as well — except these are for eating. This one is from Betty Crocker and is a soft cushioney cookie that can be sprinkled with colored sugar before baking, baked, frosted and decorated with nuts or sprinkles or left plain.

Honey Cut Out Cookies

1/3 cup soft shortening

1/3 cup granulated sugar

1 egg

2/3 cup honey

2 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon lemon extract or 1 teaspoon vanilla

Mix together shortening, sugar, egg and honey. Combine flour, soda and salt and stir in with the lemon flavoring or vanilla. When completely mixed well, chill dough for an hour. Roll out thick, 1/4 inch. Cut out into desired shapes. Place on a lightly greased baking sheet. Bake in a 375 degree oven for eight to 10 minutes, until no print remains when lightly touched with the finger. When cool, frost and decorate as desired or sprinkle with colored sugar before baking. Makes 5 dozen 2 1/2-inch cookies.

Decorating Icing

1 cup confectioners’ sugar

1 tablespoon warm water, scant

Stir in just enough water to make an icing that is easy to force through a pastry tube yet hold its shape. Tint with food coloring, a few drops to desired color. You could make two recipes, one in each bowl and have two colors to work with.

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Honey gives a great taste to spiced apples that accompany a pork roast. This recipe was in an Apple Festival Cookbook from the 1990s.

Pork Roast with Spiced Apples

1 teaspoon salt

1/2 teaspoon each ginger, nutmeg and cinnamon

Boneless, rolled pork loin roast about 4 pounds

Spiced apples:

1/4 cup honey

1/2 cup water

1 tablespoon lemon juice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

2 medium cooking apples, peeled, cored and sliced

Combine salt, ginger, nutmeg and cinnamon. Rub over roast. Place roast, fat side up on a rack in a shallow pan. Bake uncovered at 325 degrees for 2 to 2 1/2 hours. Slice the roast and serve with the spiced apples on top.

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Everyone knows that sweet potatoes are tasty when glazed with a sweetener — be it honey, brown sugar or maple syrup. This recipe is from the Apple Festival Cookbook as well.

Glazed Sweet Potatoes

2 1/2 to 3 pounds sweet potatoes, peeled and cut into bite-size pieces

3 large apples, peeled, cored and cut into 1/4-inch slices

3/4 cup honey

1/4 cup apple cider

1/4 cup butter or margarine

1/2 teaspoon salt

Layer sweet potatoes and apples in a greased 13-by-9-inch greased, baking dish. In a saucepan, bring honey, cider, butter and salt to a boil and let it cook until thickened slightly. Pour over the sweet potatoes and apples. Cover and bake at 350 degrees for an hour. Uncover and bake 10 minutes more or until tender. Serves eight to 10.

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These apple fitters do not include honey, but they are quite tasty with honey drizzled on top. This is from the Apple Festival Cookbook as well, and there were many years when fritters were sold at the festivals that were held until the festival’s demise.

Apple Fritters

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs, separated

1/4 cup plus 2 tablespoons milk

2 cups chopped, peeled apples

1 1/2 quart corn oil, divided

In medium bowl, stir together flour, baking powder and salt. Beat egg yolks slightly. Stir in milk and 2 teaspoons oil. Add to flour mixture. Stir until well mixed. Stir in chopped apples.

In a small bowl, with mixer at high speed, beat egg whites until stiff peaks form. Fold in apple mixture. Pour remaining corn oil into deep skillet, filling no more than 1/3 full.

Heat to 375 degrees over medium heat. Carefully drop tablespoonfuls, a few at a time into the oil. Turn once and fry for 3 to 4 minutes or until golden brown. Drain on paper towels. Makes about 24. Serve hot drizzled with warm honey and sprinkle with chopped walnuts if desired.

(McCoy can be contacted at emccoy@heraldstaron line.com.)