Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Sandwich Bread

Start-to-Finish: 3 hours

Recipe By: Connie Armstrong

Serves: 2 large loaves

Ingredients:

2 1/2 cups hot water

1/3 cup oil

1/3 cup sugar/honey

1 TBSP salt

3/4 cup flour plus 5-7 cups of flour (divided)

1 1/2 TBSP yeast (any kind)

Spray oil

Directions:

1. In a stand mixer bowl, add water, oil, sugar/honey, and salt.

2. Whisk together by hand. (You aren’t using the stand mixer yet.)

3. Add 3/4 cup flour and whisk for 30 seconds.

4. Add yeast and whisk for 30 seconds more.

5. Add 2 more cups of flour and whisk until thoroughly combined.

6. You are done using the whisk. With the dough hook attachment on your stand mixer, let the
mixer combine the rest of the flour 1 cup at a time until the dough starts to comes away from
the sides of the bowl and lump around the hook. (The total flour should amount to 5-7 cups---
this does not include the flour used in step 3.)

7. With a dough hook at low speed, knead the dough for about 5 minutes. (After kneading, the
dough should be springy and smooth. If it is still sticky, let the dough rest for 15 minutes then
try kneading it again.)

8. Let rise in a clean, greased, covered bowl for 30 minutes, or until doubled in size.

9. Grease the bread pans and the counter with spray oil.

10. When the dough has finished rising, dump it out onto the greased counter and divide the
dough in half.

11. Shape one ball of dough by patting it down into a rectangle.

12. Roll the rectangle into a tight cylinder, tuck the ends under, and place it in a greased
bread pan. Repeat.

13. Preheat your oven to 350°F and let the dough rise for about 45 minutes or until it has risen
to fill the pans.

14. Bake for about 45 minutes. Use a thermometer! Fully baked sandwich bread should be
between 190°F and 210°F in the middle. If you are worried that the crust is getting too brown,
cover it with a piece of foil.

15. Turn out on a wire rack and let cool completely before cutting. Smother the top of the
loaves with butter or shortening if you desire.

Notes and Tips:

If you use half all-purpose flour and half wheat flour it takes slightly longer to raise and cook. If
you use all wheat flour the rising and cooking time almost doubles.

If you can slip the loaf out of the pan and thump the bottom (not the top) a fully baked loaf will

sound hollow. If you're ever in doubt, err on the side of caution and bake your loaf 5 minutes
longer.

The cool-down period is still part of the cooking process: moisture inside the bread continues

to evaporate and the interior structure continues to firm up. Cut into the loaf too soon, and the
bread may seem soggy or under-baked in the middle, and your leftover bread will stale more
quickly. A loaf can take around two hours to fully cool. The bread should no longer feel warm
on the sides or bottom when you touch it.

Times for rising and baking are approximate. Weather, altitude, oven, and moisture content of

your flour, etc. can all affect how your dough will rise and bake. Check to see that the dough
has at least doubled for the first rise, filled the pan for the second rise, and that the you hear
the hollow sound on the bottom of the bread to know when it is done baking. All these
indicators supersede any time estimates.

Sandwich Loaf

Recipe By: Prepare Every Needful Thing
Serves: 1 9-inch loaf

Ingredients:

3 3/4 cups unbleached all-purpose flour (plus extra for work surface)
2 tsp salt
1 cup warm whole milk (110°F)
1/3 cup warm water (110°F)
2 TBSP unsalted butter, melted
3 TBSP honey
2 1/4 tsp instant yeast

Directions:

1. Put oven rack on lowest position.
2. Heat oven to 200°F and maintain heat for 10 minutes, then turn off oven.
3. Mix 3 1/2 cups of the flour along with the salt in the bowl of a standing mixer with dough hook.
4. Mix the milk, water, butter, honey and yeast in a separate bowl.
5. Turn mixer on low and slowly add liquid.
6. When dough comes together, increase speed to medium* and mix until dough is smooth (stop two or three times to scrape dough from hook), about 10 minutes.
7. After 5 minutes, if dough is still sticking to sides of the bowl, add remaining flour 1 tbsp at a time, but no more than 1/4 cup total, until dough is no longer sticky.)
8. Turn out dough onto lightly floured surface and knead for about 15 seconds to form a smooth ball.
9. Place dough in lightly-oiled large bowl, then flip dough over to coat both sides.
10. Cover bowl with plastic wrap and place in oven until double in size (about 40-50 minutes).
11. Remove dough from bowl to lightly oiled work surface.
12. Shape into a square about 8 inch per side and about 1 inch thick.
13. Roll dough into a cylinder and pinch seam closed.
14. Place seam-side down in a greased 9x5 loaf pan and gently press down so it touches all sides of the pan.
15. Cover with plastic wrap and set aside in warm spot until dough almost doubles in size, about 20-30 minutes.
16. Keep one oven rack at lowest position and move second rack to middle position.
17. Heat oven to 350°F.
18. Place empty baking dish or pan on lowest rack.
19. Bring 2 cups water to boil in small saucepan.
20. Pour boiling water into baking dish in oven, and then set loaf pan on the middle rack.
21. Bake until bread reaches 195 degrees in center of loaf, about 40 - 50 minutes (for me it was 35 minutes).
22. Remove bread from oven; remove from pan and place on wire rack to cool to room temp.

Evelyn's Peanut Butter Oatmeal Candy

Serves: 25 to 30 pieces
Recipe By: Pantry Cooking II

Ingredients:

1/2 cup creamy peanut butter
2 TBSP light brown sugar
2 TBSP honey
1/2 tsp cinnamon
1 TBSP milk
1 cup quick oats
Cinnamon sugar (http://www.simplyprepared.com/cinnamon_sugar.htm)

Directions:

1. Mix together peanut butter, brown sugar, honey, cinnamon and milk until smooth.
2. Stir in oats until well mixed.
3. Roll mixture into bite size balls; roll balls in cinnamon sugar.
4. Chill for 15 minutes.

Peanut Butter Balls

Recipe By: Pantry Cooking

Ingredients:

1 cup non-instant powdered milk
1 cup quick oats
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sweetened flaked coconut

Directions:

1. Mix ingredients thoroughly.
2. Roll into 1-inch balls.
3. Chill for a firmer candy.

VARIATION: Roll the balls in coconut instead of mixing the coconut into the batter.

Honey Recipes

Honey Butter

1/2c softened butter

1/2c honey

Place butter in small bowl, gradually add honey and blend to desired consistency. Store in refrigerator.

Serve at room temp



Edible Play dough

2c powered milk

2c honey

2c peanut butter

Mix together and shape into balls



Honey Mustard Sauce

1 1/2 cups mayonnaise

1/4 cup prepared Dijon-style mustard

1/2 cup honey

In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.