Honey Recipes-Two

START YOUR DAY IN A HEALTHY WAY!

Granola: 4 cups rolled oats; 1 cup chopped nuts; 1/2 cup each sunflower seed, sesame seed and wheat germ; 1/4 cup dry milk; 1/2 cup each oil and honey; 1 tsp. cinnamon.

Honey of a Granola Loaf: 6 to 7 cups flour; 2 pkgs. yeast; 1 Tbsp. salt; 1 1/4 cups water; 1 cup milk; 1/2 cup shortening; 1/4 cup shortening; 2 cups granola, crushed; 2 eggs. In mixer combine 2 cups flour, yeast and salt, mix well. In saucepan, heat water, milk, honey and shortening until warm (the shortening does not need to melt). Add to flour mixture. Add eggs and blend at low speed until moistened; beat 3 minutes at medium speed. By hand or with the dough hook gradually stir in granola and enough flour to make a firm dough. Knead until smooth and elastic. Place in greased bowl, turning over to grease top. Cover and let rise in warm place until doubled in bulk. Punch dough down and divide into 2 parts. Divide each part into three pieces. Roll each piece to make a 14 inch rope. Place side by side; pinch tops together and loosely braid. Pinch ends and tuck under to seal. Place in greased 9x5 inch loaf pans. Cover and let rise until doubled. Bake at 375 degrees for 30 to 35 minutes until golden brown and loaves sound hollow. Cover loosely with foil the last 5 to 10 minutes of baking. Remove from pans to cool. Makes 2 loaves.

Flavorful Tomato Bread: 2 cups tomato juice; 2 tbsp. butter; 3 tbsp. honey; 1 tsp. salt; 1/4 cup catsup; 1 pkg yeast; 1/4 cup warm water; approximately 6 cups flour. Heat tomato juice and butter together until butter is melted. Add honey, salt and catsup. Let cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add tomato mixture and 3 cups of flour to yeast. Mix with electric mixer on medium speed for 2 minutes, scraping the bowl, occasionally. Mix in enough remaining flour, a little at a time to make a soft dough that leaves the sides of the bowl. Knead 8 to 10 minutes. Place in lightly greased bowl turning over so top is greased. Cover and let rise in warm place until doubled. Punch down and divide in half. Cover and let rest for 10 minutes. Shape into loaves and place in greased 9x5 inch loaf pans. Cover and let rise until almost double. Bake at 425 degrees for 25 minutes or until bread tests done. Makes 2 loaves and freezes well.

Honey Johnnycake: 2 cups cornmeal; 2 eggs; 2 cups buttermilk; 1/2 cup wheat flour; 2 tbsp. melted butter; 1 tsp. baking soda; 1/4 cup honey. Mix cornmeal, flour and baking soda together. Beat eggs then beat in the shortening, honey and buttermilk. Beat dry ingredients into the liquid, a little at a time. Pour batter into greased 9 inch square pan and bake at 425 degrees for 20 minutes or until done.

Honey Currant Muffins: 4 tbsp. shortening; 1/2 cup currants; 4 tsp. baking powder; 6 tbsp. honey; 1 cup flour; 1 tsp. salt; 2 eggs; 1 1/2 cup milk. Cream butter and honey. Beat eggs and add gradually to butter mix, beating well. Stir in currants, then add flour, baking powder and salt, alternately with milk, mixing lightly. Bake at 375 degrees for 10-15 minutes.

Honey Bran Muffins: 2 cups wheat flour; 4 tsp. baking powder; 3/4 cup honey; 2 cups bran; 1 tsp. salt; 2 tbsp. vegetable oil; 1 egg; 1 cup chopped nuts; 2 cups milk. Mix together the flour, bran, baking powder, salt and nuts. Beat egg and mix with honey, oil and milk. Stir liquid into dry ingredients, very lightly. Bake at 400 degrees for about 30 minutes. Makes approximately 24 muffins.

Blueberry Muffins: 1 cup cornmeal; 2 tsp. baking powder; 4 tbsp. vegetable oil; 1/2 cup flour; 1 cup fresh blueberries or well drained canned blueberries; 1 egg; 4 tbsp. honey; 1/2 tsp. salt; 1 cup milk. Mix together--cornmeal, flour, baking powder and salt. Fold in blueberries. Beat egg well, add to milk, oil and honey. Mix lightly. Bake at 425 degrees for approx. 20 minutes.

Apple and Cheese Bread: 1 1/2 cups flour; 1 1/4 cups whole wheat flour; 1/4 cup wheat germ; 1 tbsp. baking powder; 1 cup honey; 1 1/2 tsp. salt; 1 1/4 cups milk; 1 egg; 1 cup grated cheddar cheese; 1 cup chopped nuts; 1 cup finely chopped apple. Grease and flour a 9x5 inch loaf pan. Preheat oven to 350 degrees. In bowl, mix flours, wheat germ, baking powder, sugar and salt. Beat milk and egg together; add to dry ingredients, blending well. Stir in cheese, nuts and apple. Pour batter into prepared pan. Bake for approx. 1 hour 15 minutes or until done. Remove from pan and cool on rack.

Banana Fritters: 1 cup whole wheat flour; 3 eggs; 1 lb. ripe bananas; 1/2 cup cornmeal; 6 tbsp. honey; 1/2 tsp. salt; 1 cup milk. Mix together the flour, cornmeal and salt. Beat eggs and add honey. Mix in half the milk. Beat liquid into dry ingredients, then add milk, beating constantly until you have a batter that will pour from a spoon smoothly and slowly. Mash bananas to a thin puree, then stir them into batter and let rest at room temperature for 1/2 hour. Drop from spoon, about 1/4 cup at a time into hot fat fryer and deep fry about 3 minutes. Drain, sprinkle with powdered sugar, serve warm.

Orange Juice Muffins with Honey Spread: 2 cups biscuit mix; 2 tbsp. sugar; 1 egg; 1 tsp. orange zest; 2/3 cup orange juice; 2 tbsp. sugar; 1/4 tsp. ground cinnamon; 1/8 tsp. nutmeg. Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. Mix baking mix, 2 tbsp. sugar, egg, zest and orange juice and beat vigorously for 30 seconds. Fill muffin cups 2/3 full. Mix remaining sugar, cinnamon and nutmeg. Sprinkle each muffin with 1/2 tsp. of sugar mixture. Bake 15 minutes. Serve with honey spread---beat 1/2 cup softened butter with 1/2 cup honey until fluffy.

Not Your Ordinary Honey of a Fruitcake: 1 1/2 cups chopped pecans or nuts; 1/2 cup candied, halved cherries; 1/2 cup finely chopped candied fruit of your choice; 1/3 cup warm water; 2 pkgs. yeast; 1 cup hot milk; 1/2 cup honey; 1 1/2 tsp. salt; 1/3 cup butter; 2 eggs, well beaten; 4 1/2 cups sifted flour. Soften the yeast in water. Mix the hot milk, honey, salt and butter. When the mixture is lukewarm add half the flour, beating until smooth. Add the yeast, eggs and the rest of the flour. Mix until the dough is moderately stiff. Knead until dough is smooth. Place in greased bowl, turning so the top will be greased. Cover and let rise until doubled in size. Turn onto floured board and pat the dough to 1/2 inch thickness. Scatter the nuts and fruits over the surface. Fold dough over to enclose and knead several times to distribute the fruit. Divide the dough in half and shape each piece into a ball. Place in two greased round cake pans. Cover and let rise again until doubled in bulk. Brush with melted butter, heat oven to 350 degrees. Bake for 1/2 hour or until done. Cool on racks for several minutes and remove from pans. (I don't brush with butter before baking. I wait until it's done then when it's hot out of the oven I brush the butter on. It's just as tasty and makes the crust soft. Also, if you are of Scandinavian heritage, this sounds an awful lot like julekkaka.)

Orange Kuchen (pronounced koo-kun): 2 cups honey; 1 cup butter; 1 1/2 tsp. vanilla; 2 tbsp. orange zest; 4 eggs, separated; 3 cups flour; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1/4 cup orange juice; 1/4 cup milk. Cream honey and butter until light and fluffy; blend in vanilla and orange zest. Add egg yolks, one at a time, beating well after each one. Add combined dry ingredients alternately with orange juice and milk. Fold in stiffly beaten egg whites. Pour into greased and floured tube or bundt pan. Bake at 350 degrees for 55 to 60 minutes or until done. Cool 5 minutes, remove from pan and glaze with a mixture of: 2 cups powdered sugar; 2 tbsp. orange juice; 1/4 tsp. vanilla. Combine until well mixed and use as glaze on kuchen.

Honey-Wheat Coffee Cake: 2 cups flour; 2 tsp. baking powder; 3/4 cups sugar; 3/4 cups milk; 1/2 cup shortening; 1/2 tsp. salt; 2 eggs. Mix the shortening in the flour with a pastry blender. Mix in the sugar, baking powder and salt. Break eggs into measuring cup and fill cup with milk. Beat well and add to dry ingredients. Pour into greased 9x13 pan. Topping for Coffee Cake: 1/2 cup sugar; 1/4 cup shortening; 1/4 cup honey; 1/2 cup crushed nuts; 1/2 tsp. cardamom. Cream sugar and shortening and add honey, nuts and cardamom. Mix well. Spread on unbaked coffee cake. Bake at 350 degrees for about 25 minutes.

Apricot Honey Bread (or Muffins): Preheat oven to 350 degrees for bread or 375 for muffins. Grease and lightly flour an 8x4 inch loaf pan or 2 (12 cups) muffin pans. Cream 1 stick softened butter with 1/4 cup honey. Add 2/3 cup mashed canned apricot pulp. Beat in 1 egg and 1 tbsp. apricot juice. Sift 2 cups flour; 2 1/2 tsp. baking powder and 1/2 tsp. salt together. Fold and mix. Fill loaf pan or muffin cups and bake at appropriate temperature. Bake the loaf pan for 45 minutes to 1 hour and muffins 30 to 35 minutes or until they test done. Serve with honey or honey butter.

Honey Date Bread: Pour 1 cup boiling water over 1 cup chopped dates. Add 1 tsp. baking soda and stir well. Add 1/2 cup honey, 1/2 cup brown sugar; 1 well beaten egg; 1/2 tsp. vanilla; 6 tbsp. oil; 1/2 cup nuts; 1 box mixed candied fruit and 2 cups flour. Mix well. Bake in 9x5 inch loaf pan in 350 oven for approximately 1 hour or it tests done.

ENJOY!