Honey Pecan Cookies
(First Place 2012 NC State Fair)
1
cup unsalted butter, softened
2
tablespoons sugar
¼
cup honey
2
cups sifted all-purpose flour
½
tsp. salt
2
tsp. vanilla extract
1
½ cups finely chopped pecans
½
cup powdered sugar
Cream
butter, sugar, and honey.
Add
flour, salt, and vanilla.
Mix
well.
Stir
in pecans.
Refrigerate
for 1-2 hours until firm.
Preheat
oven to 300 degrees.
Line
cookie sheet with parchment paper.
Form
dough into cookie rounds and
place
1 inch apart on cookie sheet.
Bake
approximately 30 min. until
cookies
begin to brown.
Remove
from pan and while still
hot
sift powdered sugar over the top.
Honey Oat Bread
In
a large bowl mix 2 cups boiling water,
1
cup uncooked regular oats, and ¼ cup
butter
until butter melts. Stir in ¼ cup
firmly
packed dark brown sugar, ¼ cup
honey, and 1 tablespoon lemon juice.
Cool
to lukewarm.
Mix
½ cup warm water, 1 tablespoon
yeast,
and 1 tsp. sugar and let stand 5
min.
Mix
4 cups bread flour, 1 ½ cups wheat
flour,
1 tablespoon salt, ½ tsp. cinnamon,
and
1 tsp. coriander.
Stir
yeast mixture into oat mixture.
Gradually
stir flour mixture into oat
mixture
until mixture becomes less sticky
and
pulls away from sides of bowl. Use
remaining
flour mixture when kneading
the
dough until smooth and elastic (5-6 min).
Place
dough in lightly greased bowl,
turning
to grease top of dough. Cover and
let
rise in warm place until doubled.
Punch
dough down, divide in half, and
roll
each half into an 18 x 9” rectangle.
Start
at short end and tightly roll up,
pressing
edges to seal. Tuck ends under
roll.
Place each roll into a lightly greased
9
x 5” loaf pan. Cover and let rise until
doubled. Bake in preheated 325 degree
oven
until brown and sounds hollow when
tapped
(35-45 min). Brush loaves with
butter. Cool completely before cutting
Peanutty
Honey Chocolate Bars
Preheat
oven to 325 degrees
Beat
until smooth:
1 cup creamy or chunky peanut butter
1 cup brown sugar
1 cup + 2 T. honey
½ cup softened butter
2 eggs
1 tsp. vanilla
On
low speed, beat in until blended:
2 ½ cups flour
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
Stir
in ¾ cup 60% cacao Ghirardelli
bittersweet
chocolate chips and 1/3 cup
peanut
butter chips.
Spread
in 15x10x1 inch ungreased pan
Bake
in 325 degree oven till lightly
browned,
30 - 40 minutes.
Cool
on wire rack.
Melt
½ cup chocolate chips, 1 T. honey,
and
2 tsp. butter and drizzle over bars.
