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Tag Archives: honey

oatmeal-top

This recipe came from a favorite source in the 1980s – The Blue Ribbon Gazette, a newsletter with recipes from blue ribbon winners from all over the country.  I won a blue ribbon with this bread at the large Harvest Home Festival (Cincinnati) in 1989.

This is a hearty bread that stays soft for several days and is wonderful toasted or used for a grilled sandwich.

HONEY OATMEAL BREAD

  • Servings: Three 7-1/2 inch loaves or two 9-inch loaves
  • Print

1-½ cups milk
1 cup oats, quick
1 Tblsp. salt
2 Tblsp. canola oil
One 13 oz. can evaporated milk, undiluted
¼ cup honey
2 Tblsp. fast acting yeast*
2 cups whole wheat flour
3-4 cups all-purpose flour

**I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot liquid.

Grease three 7-½ inch or two 9-inch loaf pans

Place 1-½ cups of milk in a pan, bring to a boil.  Add oats and salt and cook for 2 minutes.  Add oil, evaporated milk, honey and salt.  Cool to 130 degrees F. (cooling will take 10-15 minutes).

In the large bowl of an electric mixer, place yeast and 2 cups whole wheat flour.  Beat to blend flour and yeast.  Add 130 degree F milk/honey mixture and beat with paddle beater for 3 minutes on medium speed.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding all-purpose flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes. Although a little sticky because of the honey.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it). Remove dough to a lightly floured board and divide into three portions for 7-½ inch loaves or into two portions for 9 inch loaves.  Roll each portion into a loaf, pinch seams to seal and place seam-side-down in a greased 7-½ inch or 9-inch loaf pan.  Cover and let rise for another 45 minutes.

Preheat oven to  350 degrees F.

Bake 7-½ inch loaves for approximately 30-35 minutes and the 9 inch loaves for about 50-60 minutes or until bread is golden brown and has a hollow sound when tapped (200 degrees on a bread thermometer*).

Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Three 7-½ inch loaves or two 9 inch loaves

oatmeal-sl

 


My favorite vacation destination is Amish Country in Holmes County, Ohio.  It is so picturesque with photo-op scenery around every corner and each bend in the road.  In August, I display a few items that have been purchased and some that have been handmade.  The two cast-iron figures on the window sill were a recent gift and I love the one of the woman quilting.  On my shelf I have a set of 4 figures that I’ve had for many years.  They look so similar to the families we see walking along the road when we visit Amish Country.



My first cast-iron Amish figures were an engagement gift from a friend in 1952 -a set of salt and pepper shakers.  This little guy’s mate was lost many years ago and he’s a little the worse for wear because all four of my children carried him around when they were toddlers.

I have two beautiful framed  pieces made by my oldest daughter …



…and two wall hangings that I made ….

My daughter loves bees and contributed several items when she moved back home.  I made two of her embroidered pieces into wall hangings  …


For me, displaying these beautiful things is a nice segue from summer into fall.

Click on pictures to enlarge.


I made up this recipe for supper using what I had on hand.  It was really good.  The yogurt and cream cheese are smooth and creamy, the blackberry jam adds a nice sweet/tart flavor and the graham cracker crumbs are crispy.  My daughter and I really enjoyed it.

BLACKBERRY HONEY CREME

  • 3 oz. cream cheese, softened
  • 6 oz. container of  Greek honey yogurt (Yoplait)
  • 3 honey graham crackers, crushed (about ½ cup), divided
  • ¼ cup blackberry jam*

Blend the cream cheese and yogurt together until smooth – a small food processor works well for this.

In each of 4 dessert dishes, place 1 tablespoon of graham cracker crumbs.  Divide the cream cheese mixture among the four dishes.

Top each with 1 tablespoon of blackberry jam.

Sprinkle remaining graham cracker crumbs over the top of each dish.

Cover and refrigerate at least two hours.

Makes 4 servings 

*I used my homemade blackberry jam.  Click here for the recipe.  https://lillianscupboard.wordpress.com/2011/08/09/good-blackberry-jam/


This recipe is adapted from one I found on Baking Obsession in June of 2009.  The unique flavor of the pine nuts makes this a special cookie.

PINE NUT HONEY BARS

For the crust:

  • 1 ¼ cups all-purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp baking powder
  • ½ tsp ground coriander
  • ¼ tsp salt
  • 1/2 cup chilled butter, cut into small cubes
  • 1 large egg
  • ½ tsp vanilla

For the filling:

  • 1/3 cup honey
  • ¼ cup packed light brown sugar
  • ¼ tsp salt
  • 4 Tblsp. chilled butter, cut into small cubes
  • 1 ½ cups pine nuts, lightly toasted

Center an oven rack and preheat the oven to 375 degrees F.

Spray a 9-inch square pan with oil and line the pan with parchment paper

To make the crust:
In a medium bowl, mix together the flour, sugar, baking soda, coriander, and salt until combined. Add the chilled butter cubes and mix with your fingers until the mixture resembles a coarse meal.

In a small bowl, lightly whisk the egg and vanilla, then mix with a fork into the flour mixture until moist crumbs form.

Press the dough into the bottom of the prepared pan, prick with a fork and freeze until firm, for about 15 minutes.

Then bake the crust until light golden brown, about 20 minutes.  Set on a wire rack.  Pour on filling while crust is still hot.

To make the filling :
While the crust is baking, make the filling. Combine the honey, brown sugar, and salt in a medium heavy saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Boil, without stirring, for 2 minutes. Then add the butter and boil,  stirring, for another minute. Remove from the heat and stir in the pine nuts until the nuts are coated with the honey mixture.

Pour the filling over the baked, hot crust and return to the oven. Bake until the filling is bubbling and caramelized, for about 15 minutes. Transfer the pan onto a cooling rack and cool completely.

Lift from the pan using the edges of the parchment paper.  Remove paper and slice into squares. 

The cookies can be kept in an airtight container at room temperature, for one week.


My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

This something I whipped up from what I had on hand and it turned out to be a delicious, low-calorie, low-fat dessert.  My daughter particularly loved it because it was the same Weight Watchers PlusPoints count as a serving of cottage cheese!

It’s easy to put together and makes a great guilt-free ending to a meal.

HONEY BLUEBERRY PUDDING--LOW CAL

  • One 1 oz. box of Jello vanilla instant sugar/fat free pudding
  • One cup 2% milk
  • One 5.3 oz container of Dannon Greek Honey Yogurt
  • One cup Cool Whip frozen topping, thawed
  • ½ cup fresh blueberries

In a medium bowl, whisk together the pudding mix and milk until it begins to thicken.  Whisk in the yogurt and then the Cool Whip until smooth.

Divide among five dessert dishes and top with fresh blueberries.

Chill until ready to serve.

5 servings 

Nutritional count based on 5 servings per my Diet Power software:  112 calories, 2.66 g fat, 18.4 g carb, .4 g fiber

Weight Watchers PlusPoints:  3

For the entree, we had an old favorite, Chicken a la King.  It was a good meal.


This is a nice reduced-fat bar cookie that I found on All Recipes.  My daughters and I enjoy the strong honey flavor in these cookies.

HONEY NUT BARS

  • 2 Tblsp. butter
  • 1/2 cup honey
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup dates, pitted and chopped
  • Confectioners’ sugar for topping

Preheat oven to 350 degrees F.  Butter an 8″ square cake pan.

In a medium microwave-safe bowl, melt the butter.  Add the honey and eggs and whisk well.  Mix together the flour, baking powder and salt – blend with the honey/egg mixture.  Stir in the walnuts and dates.  Spread batter in prepared pan.

Bake for 25 minutes @ 350 degrees F until light brown.  Let cool on a rack for 5-10 minutes.  With a sieve, sprinkle confectioners’ sugar over the top.

When cool, cut into bars. 


Every Wednesday, granddaughter Dolphin comes to my house and most of the time we make bread.  This week we made an old favorite going back over more than 20 years – Honey Whole Wheat Bread.

HONEY WHOLE WHEAT BREAD & ROLLS

  • Servings: One 9-inch loaf or one 7-1/2-inch loaf plus 12 rolls
  • Print

  • 2 packages fast rising dry yeast
  • 2 cups of whole wheat flour (Gold Medal)
  • 1/2 cup instant potato flakes
  • 1/2 cup non-fat dry milk
  • 2 tsp. salt
  • 2 cups of water heated to 130 degrees F
  • 3 Tblsp. oil
  • 3 Tblsp. honey
  • 3-4 cups all-purpose flour (Gold Medal)

In the large bowl of an electric mixer, place yeast, whole wheat flour, instant potato flakes, dry milk and salt.  Stir to blend.  Add heated water, oil and honey.  With paddle beater, beat at medium speed for 3 minutes.  Insert dough hook and continue beating for another 6:30 minutes, adding all-purpose flour as required to make dough springy and not sticky.

Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.  Punch down, form into loaves and/or rolls, place formed dough on oiled pans, cover and let rise for 30 minutes.

Preheat oven to 375 degrees F.

Bake loaves, according to size, for 25 to 45 minutes until golden brown on top and loaves sound hollow when tapped.  Bake rolls for 12-15 minutes, according to size.  I like to bake one loaf of bread in a medium size 7-1/2″ pan for 25 minutes and form 12 rolls from the remaining dough to bake on a large cookie sheet for 12 minutes.

Dolphin and I enjoy a roll fresh from the oven with butter and a drizzle of honey.

Back when I first started making Honey Whole Wheat Bread, my aunt and then later my mother were fighting cancer and nothing tasted good to them but this bread.  I made each one a loaf every week until even this fresh bread didn’t taste good to them any more.   My aunt passed away in 1989 and my mother in 1991.  I know they would be happy to think that Dolphin is enjoying the bread now.