Recipes
Honey Corn Bread
Yields 12 muffins
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Ingredients
1 cup yellow cornmeal 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup granulated sugar 1 teaspoon salt 1 cup milk 2 large eggs 1/2 stick butter, melted 1/4 cup honey Directions: preheat oven to 400 °F In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet ingredients to the dry ones and stir until just mixed. Spray muffin tin or use 12 muffin paper liners. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden |
Creamed Honey
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Take some all natural raw liquid honey, and some crystallized honey (the hard stuff) use a 1:1 ratio, or use less crystallized honey.
Add both to your Kitchen Aid mixer. Turn the mixer on to low/medium speed, for about 20 minutes. The more you mix it, the creamier and more stable it becomes. |
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3 ½ cups flour
1 Tbl yeast 1 ¼ cup milk 3 Tbl honey ¼ cup shortening 1 tsp salt 2 eggs Mix flour & yeast into mixing bowl. Warm milk, honey, shortening & salt. Combine ingredients. Add eggs. Knead dough. Let rise until double. Punch down dough and make into rolls or bread. Bake at 375 degrees for 10-12 minutes or until golden brown. Recipe Credit - Patrice Miller |