Honey Wheat Rolls

Here's the only wheat roll recipe you'll ever need.  These are soft and flavorful with a nice high rise I love out of pan rolls.  Butter-and-jelly them, sop them in gravy, use them as slider buns, or really just eat them plain.  If you happen to have any left (unlikely), they're also really delicious with sausage and fruit for breakfast. 

Honey Wheat Rolls (print recipe)
Makes 16 rolls

1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup King Arthur Unbleached All-Purpose Flour
2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes or 1/4 cup potato flour
1/4 cup nonfat dry milk

1.  If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

 2.  Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3.  Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4.  While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.

5.  Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces, or 24 pieces, depending on whether you want larger or smaller rolls.

6.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

7.  Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.

8.  Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.

9.  Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

10.  Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Recipe from King Arthur Flour

Oatmeal Cookie Pancakes with Marshmallow Honey Butter

 You're dying, right?  I know!  These pankies are pretty outrageously good.  And I'm picky about raisins.  But in these, they shine...without outshining. 

If you've paid any attention to my sources, you might be saying, wow, she's really cooking a lot from Joy the Baker.  It's true, I'm in love with her cookbook, and we're still having a good honeymoon.  But this week especially, because her first chapter is called pancakes pancakes pancakes...and lesser breakfast items.  How could that not show heavily during Pancake Week?

Then there's the butter.  Dessert Club member Sheri made some killer Marshmallow Honey Butter to fill her winning Russian Rose Bread, and I just had to try it.  What better palate than pancakes?

Also.  My 6-year-old has really terrible allergies in the spring.  Someone told me if you eat local honey it helps reduce allergic reactions to pollen, so I bought some at the market where we got our Halloween pumpkins.  Couldn't hurt, I figured.  Turns out, she doesn't even like honey.  But we've been having a good time using it up anyway, and if she happens to ingest any, well, we'll take any help we can get.  She did like this honey butter, at least. 

 Oatmeal Cookie Pancakes (print recipe)

Makes about 3 dozen small pancakes

1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 T packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
Big pinch freshly ground nutmeg
2 large eggs
2 cups buttermilk
1 T pure maple syrup
1/4 cup butter, melted and cooled plus more for the griddle
1/3 cup golden raisins

1.  Place a rack in the center of the oven and preheat to 200 degrees F.  This will help keep the cooked pancakes warm while you finish the entire batch.

2.  In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices.  Set aside.

3.  In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter.  Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated.  Fold in the raisins.  Let stand for 5 minutes.

4.  Heat griddle over medium heat and add a touch of butter to melt.  Spoon or pour batter onto the hot griddle.  Heat until the bottom is browned and the top is bubbly.  Flip and cook through, about 2 minutes on each side.  Place on a heatproof plate in the oven to rest until ready to serve. 

Recipe from Joy the Baker by Joy Wilson

 Marshmallow Honey Butter
Makes 1 cup

1/2 cup butter (I used salted), softened
1/4 c honey
1/4 c marshmallow fluff

In an electric mixer on medium speed, whip ingredients until fluffy and well-combined.  Serve with pancakes or pretty much anything in the world. 

Recipe from Dessert Club member Sheri Wadman

Classic 100% Whole Wheat Bread

I should start a new tag/label called "Classics" - the important basics everyone needs at least one good recipe for.  Lemon Bars.  Chocolate Cake.  Cinnamon Rolls.  Whole Wheat Bread - that's what kind of recipe this is.  Homemade wheat bread is comforting beyond description.  Ed tells stories of coming home from school as a teenager on baking day:

"Mom baked bread twice a month - she made 6 to 8 white, the same number of wheat.  My brothers and I would come home and there'd be fresh, hot bread - we'd slice it, slather with butter and jelly - the four of us easily demolished two loaves in one sitting.  Mom had to shoo us out to save some for the rest of the week."

That's what kind of bread this is.  I like to eat some warm, then toast it for breakfast the next few days.  I also like to pretend I'm a pioneer woman, turning out fresh bread for my kinsfolk, with creamy butter from the churn, and a pitcher of milk to dip it in.

Many "classic" bread recipes make 2 to 3 loaves, so please note: this makes one.  Obviously simple to multiply - might as well, if you're making one anyway.  And if you've got anyone like Ed in your family, you'll need to, just to get a slice, yourself.

Whole Wheat Bread (print recipe)

Makes 1 loaf

1 to 1 1/4 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup**
3 1/2 cups (14 ounces) King Arthur Whole Wheat Flour
2 1/2 tsp instant yeast, or 1 packet active dry yeast dissolved in 2 T of the water of the recipe
1/4 cup nonfat dried milk
1 1/4 tsp salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate

**I recommend honey or maple syrup, unless you really love molasses

1.  Mix and knead all of the ingredients together to make a soft, supple dough.  Adjust the dough's consistency with additional water or flour, if necessary.

2.  Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow it to rise until it's puffy though not necessarily doubled in bulk, about 1 to 2 hours.

3.  Shape the dough into an 8" log.  Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely, and allow the bread to rise for about 1 to 2 hours, or until the center ahs crowned about 1" above the rim of the pan.

4.  Bake the break in a preheated 350 degree oven for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.  The finished loaf will register 190 degrees on an instant-read thermometer inserted into the center.

5.  Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  If desired, rube the crust with a stick of butter; this will yield a soft, flavorful crust.  Hello.

Recipe from King Arthur Flour

1 year ago:  Parker-Parker House Rolls
2 years ago:  Pound Cake Cupcakes with Lemon-Lime Glaze
3 years ago:  Texas Sheet Cake

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese

 So this was my contribution to "Herbs & Spices" night, and I was quite proud.  1 - Because I stepped out of my typical range, and 2 - It was just a delicious mouthful.

The ravioli, as named, is crisp - baked in the oven, not boiled or fried.  The filling is spicy plum jam, essentially, and a really gorgeous fall rust-plum color.  The lemon-thyme honey brings an outdoorsy earthiness to things.  And the yogurt cheese, unexpected, and a welcome creamy finale to the bite.  So there is sweet, spicy, crispy, creamy, herbal, fruit, and tangy.  Delightful.

And on top of all that, just a bonus, very healthy-ish!  One serving, which includes three ravioli, two teaspoons honey, and a tablespoon of yogurt cheese - very generous! - is only 328 calories and 4.7 g fat.  I'm sure this must be a Dessert Club record.  Not that we are keeping track.

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese (print recipe)
Makes about 24 to 30

1 (16-ounce) carton vanilla yogurt
4 cups chopped plums (about 2 pounds)
3 tablespoons honey
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons butter
60 wonton wrappers
Cooking spray
1/2 cup honey
1 teaspoon grated lemon rind
1/2 teaspoon chopped fresh thyme

1.  Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

2.  Combine the plums, 3 tablespoons honey, cinnamon, and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 45 minutes, stirring occasionally. Remove from heat. Cool 5 minutes; stir in butter. Cool completely.

3.  Preheat oven to 400°.

4.  Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon plum mixture into center of wrapper.

 Moisten edges of dough with water, and top with another wrapper. Press 4 edges together to seal. Place ravioli on a large baking sheet coated with cooking spray (cover ravioli with a damp towel to prevent drying). Repeat procedure with remaining wrappers and plum mixture. Bake at 400° 14 minutes or until golden.

5.  Combine 1/2 cup honey, rind, and thyme in a small saucepan over low heat. Cook 20 minutes (do not boil). Place 3 raviolis on each of 3 plates. Drizzle 2 teaspoons honey mixture over each serving; top with about 1 tablespoon yogurt cheese.
Recipe from Cooking Light, June 2003

1 year ago:  Pistachio-Chai Muffins
2 years ago:  Apple Cake with Buttery Caramel Sauce
3 years ago:  Bread Machine Cinnamon Raisin Bread

Zucchini Coconut Muffins

 Summer is one of my four favorite seasons, and zucchini is one of the main reasons.  For me, there is no such thing as too much zucchini, and no such thing as too many zucchini recipes.  I didn't have one that pairs it with coconut yet (and you know I love me some coconut), so when my KAF catalog came with this recipe on page 22, no brainer.  Whip 'em up, feed 'em to house guests.  Don't even ask if they like them, because they'd be crazy not to.

I think I read somewhere that a new "flavor trend" is pairing coconut with ginger.  Which sounds like heaven to me, and which pairing also comes packaged up in this what's-seeming-to-be-practically-perfect-in-every-way cakelet.  And no, you don't have to order "coconut milk powder" from King Arthur just to mix it with milk for the glaze.  You can just buy a can of actual coconut milk; it's even better, and with the leftover, make one of these.  Here's to a summer full of fruity - and zucchini-y - recipes!

Zucchini Coconut Muffins (print recipe)
Makes 12 muffins

Muffins:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 tsp coconut extract
1/2 tsp ground ginger
1 cup white whole wheat flour
1 cup all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 cups (8 ounces) grated unpeeled zucchini (about 1 medium)
1/2 cup unsweetened shredded coconut

Glaze:
1 cup confectioners' sugar
2 T coconut milk powder, optional (I substituted coconut milk for the powder & milk)
2 T milk
1/4 cup toasted coconut

1.  Preheat oven to 350.  Lightly grease a 12-cup muffin pan.

2.  For the batter, combine eggs, honey, oil, sugar, and coconut flavor until smooth.  Add the dry ingredients and mix until well combined.  Stir in the zucchini and coconut.

3.  Scoop the batter into the wells of the pan, about 1/4 cup per muffin.

4.  Bake for 24 to 30 minutes, or until a toothpick inserted comes out clean.  Remove from oven; cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

5.  For the glaze, sift together the dry ingredients; mix in the milk.  Dunk the top of each muffin into the glaze and sprinkle with toasted coconut, if desired. 

Recipe from King Arthur Flour

1 year ago: Caramel-Hazelnut Brownies
2 years ago:  Chock-Full of Chocolate Chip Cookies
3 years ago: Magnolia's Famous Banana Pudding

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

 It was time for something sweet-salty and gooey.  I figured Bon Appétit had my number with this one.  But I was actually surprised that the final product was not quite the salty that I expected.  It's because they used unsalted nuts.  Don't know why, because salted would have been perfect (I noted it in my version below.)  Also they used honey in the caramel instead of the typical corn syrup.  In addition to being sweet, honey has kind of an extra-sweet flavor to it.  But I think salted nuts would balance it better. 

I feel like altering a Bon Appétit recipe tags me as "NOT SOPHISTICATED ENOUGH", but we all kind of knew that, didn't we?  I can't be what I'm not. But I can love my new camera.  And Butterscotch Blondies with Salted Peanut-Pretzel Caramel.

Butterscotch Blondie Bars with Peanut-Pretzel Caramel (print recipe)
 Makes 40

Blondie:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter
2 cups packed light brown sugar
2 large eggs
1 tsp vanilla

Peanut-Pretzel Caramel:
4 cups roasted lightly salted (or unsalted) peanuts
2 cups sugar
1/4 cup honey or light corn syrup
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy cream
1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed

1.  Preheat oven to 350.  Line 13x9x2" metal baking pan with parchment paper, leaving 1" overhang on long sides of pan.  Whisk flour, baking powder, and salt in a medium bowl; set aside.  Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes.  Transfer to a medium bowl.  Add brown sugar.  Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes.  Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes.  Add dry ingredients; beat until smooth (batter will be thick.)  Using an offset spatula, evenly spread batter in prepared pan.

2.  Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 20-25 minutes.  Let cool completely in pan on a wire rack.

3.  For the Peanut-Pretzel Caramel, preheat oven to 350.  Line a rimmed baking sheet with parchment paper.  Spread peanuts over sheet in an even layer.  Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes.  Set aside. 

4.  Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves.  Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes.  Add corn syrup or honey; return to a boil, stirring often, about 1 minute longer.  Add butter; stir until blended.  Add cream (mixture will bubble vigorously); whisk until smooth.  Stir in peanuts and pretzels.  Pour over cooled blondie.  Chill until cool, about 30 minutes. 

5.  Run a knife around short sides of pan to release blondie.  Using parchment-paper overhang, lift from pan.  Cut lengthwise into 4 strips.  Cut each strip crosswise into 10 bars. 

Recipe from Bon Appétit, December 2011

Steamy Sip #7: Warm Grapefruit Cider

First of all, Happy Christmas.  That said, I know no one is probably checking blogs today.  That's as it should be.

But I hope that doesn't mean this amazing Steamy Sip will be ignored.

I realize this week I'm using terms like "tea", "cappuccino", and now "cider" very loosely.  I didn't look them up to ensure proper usage.  There just aren't that many terms for warm beverages so I'm just calling them what I want.  In this case, "warm juice" neither sounds right nor does this unique spicy nectar justice.

When she saw I was doing Steamy Sips week, my friend Marna sent me this recipe.  Here is what she said:

I love this time of year for many reasons.  All the yummy citrus is one of the great things.  I love grapefruit, but not all of my family does, and I am not one who can eat grapefruit for breakfast day after day.  I bought a big bag of Texas grapefruits, because the price was good.  I have been wondering how to use them all before they spoil.  This warm "tea" was just the answer I was looking for.

 Warm Grapefruit Cider (print recipe)
2 cups fresh ruby red grapefruit juice (about 4 medium)
2 to 4 T honey (raw, if you have it)
1 cinnamon stick
1/2 tsp allspice berries

In a medium saucepan, combine all ingredients with 1/2 cup water.  Bring to a boil over high heat; strain and discard solids.  Serve with a grapefruit segment or a strip of zest. 

Recipe from the Martha Stewart Show, Jan 2008 via my friend Marna

Steamy Sip #4: Cranberry Tea

Just look at that color.  That, my friends, is the kind of Steamy Sip you get from fresh cranberries.  Dry, tart, and spicy, this is.  It was so clean and energizing when we drank it warm.  And when I drank it the next morning for breakfast, cold and spicy, it was beyond description.  Probably the only Steamy Sip I will promote as even better cold.  I just might freeze up some cranberries to make this next summer. 

Cranberry Tea (print recipe)
2 cups fresh cranberries
8 cups water
2 T raw honey
1 lemon, juiced
10 whole cloves
1 cinnamon stick

In a pot, combine water and cranberries and bring to a boil.  Reduce heat and simmer for about 30 minutes.  Add honey, lemon juice, cloves and cinnamon stick.  Turn off heat, cover and steep for 1 hour.  Strain out cranberries, cloves and cinnamon stick.  Drink right away or store in a pitcher in the fridge for a few days.  When serving, add more honey, to taste.  Serve hot or cold.  Makes 8 cups.

Goat Cheese Brownies with Honey

 Wow, these are amazing.  A real contender at Dessert Club, but really a stand-alone winner in my book.  For those of you who are only used to chevre on a salad or a cracker, don't write this off until you try it.  Goat cheese goes surprisingly well with chocolate, and that honey cream cheese frosting only helps matters. 

In addition to all the amazing flavors, one of my favorite things about this treat is the texture and subtle flavor added by sliced almonds.  All-around a unique and fabulous addition to the repertoire!

 Goat Cheese Brownies with Honey (print recipe)
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted
Honey and Cream Cheese Frosting (see below)

1.  Preheat oven to 325.  Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan.  Grease foil; set pan aside.  In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts.  Remove from heat.  Cool; set aside. 

2.  For filling, in a medium bowl combine goat cheese and the 2 T butter.  Beat with an electric mixer on medium speed for 30 seconds.  Add the 1/4 cup sugar; beat until fluffy.  Add the 1/4 cup flour, honey, and one of the eggs; beat well.  Set aside.  Wash and dry beaters thoroughly.

3.  For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy.  Add the 1 1/4 cups sugar, the water, and vanilla; beat well.  Beat in the cooled chocolate mixture.  Stir in the 1 cup flour, baking powder, and salt until well combined.  Stir in nuts.  Spread half of the batter in the prepared pan.

4.  Spread goat cheese filling evenly over chocolate batter in pan.  Spoon the remaining chocolate batter in small mounds over the goat cheese filling.  Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.

5.  Bake in the preheated oven for about 45 minutes or until center is set.  Cool in pan on a wire rack.

6.  If desired (it is!), frost brownies with Honey and Cream Cheese Frosting.  Using the edges of the foil, lift uncut brownies out of pan.  Cut into bars.  Makes 32 brownies.

Honey and Cream Cheese Frosting
In a large bowl combine 4 ounces softened cream cheese and 1/4 cup softened butter.  Beat with an electric mixer on medium speed until smooth.  Gradually add 2 cups powdered sugar and 2 T honey; beat until combined.  Add another 1 cup powdered sugar and 1 T milk, beating until smooth.

Recipe from Better Homes & Gardens Christmas Cookies magazine, 2011
Brownies made by my friend Shanna

Pancake Week #3 Carrot Cake Pancakes with Honey Butter

Are you kidding me??? Why has it taken me three years to get these sweeties made and posted? There is no excuse; it is ridiculous and I apologize. In addition, why couldn't Snooze, the Denver-based eatery from whence these are inspired, have been around when I lived there? The pancake world is full of injustices.

These comforting cakey flapjacks feature warm spices and bright carrot color and flavor. My family gobbled them up and asked for more. And after yesterday's indulgence, these are even kinda sorta healthy. I mean, there are vegetables! And no ice cream! So, you know, they're healthy!

And before I end the commentary, please take a quick look at Snooze's other offerings. Seriously? I'll have a "Sandwich I Am", Pineapple Upside Down Pancakes (gotta get that recipe!), and a Vanilla Almond Oatmeal Brulee. For starters.

Carrot Cake Pancakes with Honey Butter (print recipe)
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Recipe from Cooking Light, January 2010

Bread Week #5 Sweet Challah Bread

Isn't this gorgeous? If there was a Dessert Club prize for Most Beautiful, this would have won it, hands down. (The maker has a 1 1/2-year-old daughter; when her hair gets longer I can't wait to see what she does with it!) Also this was one of the only, if not the only, breads that got made twice. "Breads & Spreads" night was cancelled once for snow, but many of us had already started or made our bread by the time we cancelled. A.M. and her husband ate this entire loaf up in a 12-hour period. And then she made it the next week for our reschedule, whereas most of us tried something else.

Not blaming her at all. If I had made something so beautiful, sweet, rich, airy, buttery, and delectable as this the first time, I might repeat it as well. Her notes are: "I sprinkled sugar on top instead of the traditional poppy seeds. I also did the first rising in the fridge overnight." Which is a nice option to know about; if you do it all in one day it takes about 3 1/2 hours start to finish (from just eyeballing the recipe.)

Sweet Challah Bread (print recipe)
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour (about 14 1/4 ounces), divided
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds

1. Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

5. Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

6. Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

7. Preheat oven to 375°. Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack. Recipe from Cooking Light, November 2005

Whipped Orange Honey Butter

1/2 cup butter, softened

1/4 cup honey

1 or 2 t brown sugar

zest of 1/2 an orange

Whip butter with mixer until light and fluffy. Mix in other ingredients.
Recipe from Dessert Club member A.M.

Banana Cupcakes with Honey-Cinnamon Frosting (from Kat)

Kat says: We had some bananas that needed using, and I didn’t want to make just regular banana bread. These are my new go-to for ripe bananas! The cupcakes are not as dense as banana bread, but still moist. The frosting is what totally makes these babies. Honey and cinnamon? Why haven’t I thought of this before? I guess that’s why I’m not making the big bucks Martha is. Martha’s frosting called for all butter – I used half butter, half cream cheese. I think next time I’ll do all cream cheese, because that would make it just that much richer and finger-lickin’ good.Banana Cupcakes with Honey-Cinnamon Frosting
Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana for garnish (optional)
2 large eggs
1/2 tsp vanilla extract
Mini chocolate chips, optional

1. Preheat oven to 350 degrees. Line a standard muffin pan with paper liners.

2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla [and mini-chocolate chips, if you’re so inclined. I always add chocolate chips to banana bread, because I’m that kind of gal, and the mini ones just seem to work better for me – better chocolate distribution.]. Stir to incorporate flour mixture (do not over mix). Spoon batter into muffin cups.

4. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. If desired, just before serving, peel and slice banana into rounds, and place one on each cupcake. Makes 18 cupcakes.

Honey-Cinnamon Frosting
1 1/4 cup confectioners' sugar - SIFTED
1/2 cup (1 stick) unsalted butter, room temperature OR 1/2 cup cream cheese
1 tablespoon honey
1/8 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat butter or cream cheese until soft. Add powdered sugar, honey and cinnamon and beat until smooth, 4 to 5 minutes.

Recipe adapted from Martha Stewart, Everyday Food March 2008

Apricot Baklava (by Maren)

Having lived in Turkey, I tweaked this Moosewood Restaurant recipe to include pistachios along with the almonds because there's nothing more Turkish than apricots and pistachios. I also changed the syrup from straight honey to a sugar/honey mix.

Apricot Baklava

2 cups dried apricots

2 cups apricot nectar or apple juice or water

4 eggs

3 cups almonds and/or walnuts, finely chopped

1/2 cup melted butter

18 sheets of phyllo dough (freezer section)

1/2 cup finely chopped pistachios

3/4 cups sugar

3/4 cups water

1/2 cup honey

1 tsp fresh lemon juice

1. Simmer apricots in liquid for about 30 minutes. Remove and let cool. Purée cooled, cooked apricots in food processor or blender, add eggs and purée a little more till well blended. This is your "custard."

2. Line a jelly roll pan with parchment and brush the parchment with butter. Lay down 2 sheets of phyllo and butter the top one. (Work quickly or cover the other sheets so they don't dry out.) Sprinkle with almonds/walnuts, repeat with phyllo, butter and nuts until you've used half the sheets. Spread the custard layer on with a knife. Continue to layer 2 phyllo, butter and nuts until you end with the top layer buttered and covered with pistachios. Using a sharp knife, score the pastry down a few layers (but not quite to the custard) into the shape and size for serving- about 2 or 3 inches. Bake at 350º for 30 minutes.

3. Meanwhile, boil the water, sugar and honey for several minutes. remove from heat and add lemon. When baklava has cooled 20 minutes but is still warm, cut all the way through scoring. Drizzle syrup over pastry and down the scoring lines. Makes about 24-30 pieces.

French Toast Baked in Honey-Pecan Sauce

When I was still single I went to a bridal shower for a friend and someone gave her the cookbook Intercourses: An Aphrodisiac Cookbook. I looked it over and was hooked. Who cares if I didn't have a honey? I wanted the food! So I got the book and my roommate and I had some pretty awesome dishes from it - strictly platonic - while watching things like Friends and Ally McBeal.

After Ed and I married, we have gotten the book out on occasion and made a dish together on Valentine's Day or our anniversary. But even though these foods are supposedly seductive (chapters on pine nuts, strawberries, black beans, rosemary, etc.), there are some seriously good recipes in there for any time or relationship.

This is one of my favorite, and definitely most-made, recipes from Intercourses (from the Honey chapter.) Especially if I have half a loaf of French bread sitting around that would otherwise go stale. Just put it together at night, bake it in the morning. Yummy deliciousness - or, as the book calls it, "puffy clouds of ecstasy" - for everyone!

French Toast Baked in Honey-Pecan Sauce
4 eggs, beaten
3/4 cup half-and-half
1/2 T brown sugar
1 tsp vanilla extract
4 thick slices French bread
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans

1. Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of egg mixture. Refrigerate, covered, overnight.
2. The next morning, preheat oven to 350. Melt the butter in a 9x13 baking dish and stir in the brown sugar, honey, maple syrup, and pecans. Add the soaked bread slices. Bake for 30 to 35 minutes until puffed and brown. Serve immediately, with sauce from the dish.

500 Kinds of Popcorn

My friend Shanna makes the best caramel popcorn. Whenever there is a movie night I insist she make a double batch - one for me, one for everyone else. It is soft, sticky, buttery and delectable. She gave me the recipe and I tried to make it once. I overcooked it of course but then she came over and made it with me and I think I'll do better next time - it takes a few times of practice to get it right on your own stove, she says.

Well last week we hosted a Popcorn Night for some ladies from church. Shanna made the corn, I provided the setting - I admit, my kitchen is awesome for cooking demos - all I'm missing is the mirror overhead.So below are the four kinds we tried. Sorry it's not really five hundred. Shanna made "Mom's" ahead and brought it for snacking. I made "Jello" ahead. Then with the audience she made "Shanna's" and "Coconut-Almond." Everyone ate plenty of popcorn, and we sent baggies home. Fun and yum all in one night!Tips:
* Always start with fresh air-popped corn. Check the expiration date on your jar!
* Don't ever put the full amount of popcorn in the bowl in the beginning. Start pouring the sauce and add popcorn as you need it. That way, the popcorn will be nicely coated instead of patchy.
* Don't overcook the sauce. This may take a few tries to get the feel of it right but even mistake batches are tasty.
* Always lay popcorn out on wax paper to cool so it's not a big clump.

Mom's Soft Caramel Corn
This one is Shanna's favorite because of good memories eating it growing up. But it takes the longest to make - about 40 minutes - and I find the molasses flavor strong.

2 gallons popped corn
1 1/3 cup brown sugar
2 cups white sugar
1 cup evaporated milk
1 cup cream or milk
1/4 cup butter
1/4 cup molasses
3/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda

Have popcorn popped and ready. Bring brown sugar, white sugar, evaporated milk, cream/milk, and butter to a boil. Add molasses, corn syrup and salt. Boil stirring constantly, until it forms a medium firm ball (228 to 230 degrees.) Add baking soda and stir until foamy. Pour and stir evenly over popcorn. Pour out on wax paper to cool.
Jello Popcorn
I got the recipe from Shanna's sister, and when I naturally messed up the first batch, I checked the Jello website; they were pretty close. My problem had been getting the Jello and the sugar to dissolve into the small amount of liquid. So on my second batch, the green one pictured, I tried sugar-free Jello. It meant less sugar to dissolve, but still had a bright, strong, sweet flavor due to the added sugar in the recipe.

What's so fun about Jello popcorn is you can make it any color Jello comes in! Try green and red for Christmas. How about orange, drizzled with chocolate, for Halloween? Or pink and blue for baby showers? You see where I'm going. My sister had the idea of doing orange Jello, add orange zest, and cashews or pecans. Really - improvise like crazy!

8 cups popped popcorn
1 cup nuts, optional
1/4 cup butter
3 T corn syrup
1/2 cup sugar
1 pkg (4 serving size) any flavor Jello (sugar-free is fine, too!)

Optional - If you want it crispy, preheat oven to 300. Line large cookie sheet with silpat, foil or wax paper.

Place butter and syrup in small saucepan; cook on low heat until butter is melted. Add sugar and Jello; stir until gelatin is dissolved - about 8 minutes. Bring to boil on medium heat. Reduce heat to low; simmer 2 to 3 minutes. Pour immediately over popcorn mixture and toss to coat well. If you want it soft and gooey, spread out on wax paper to cool. If you want it crispy, spread onto prepared cookie sheet and bake for about 10 minutes. Cool, remove from pan, break into small pieces.
Shanna's Awesome Ooey Gooey Caramel Corn
Shanna calls this "Suzanne's Caramel Corn" after her sister but hello, I don't know Suzanne and Shanna is the one that makes it for me! This is my oh-so-favorite yummy yummy favorite movie snack! One time she made it for me and I saved some in a ziploc bag. I brought it in the car to church the next day and it was a heavenly snack on the way to and from church. This batch was nut-free but try it with almonds - my favorite!

12 cups popped corn
3 cups chopped nuts (especially almonds and pecans)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda

Cook the sugar, butter, corn syrup and salt over medium heat, stirring occasionally until just starting to bubble around the edges. Start timing - cook from this point, stirring, for 4 minutes - NO LONGER! Remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts (see tips above.) Pour out onto wax paper to cool. If you want it crunchy, bake 1 hour in 200 degree oven, stirring every 15 minutes.

Coconut-Almond Popcorn
You already know my favorite but this popcorn was the smash of the evening. Almost everyone proclaimed it was their favorite, and with reason. It is really, really divine and some people had the idea to add almond or coconut extract with or instead of the vanilla to boost it even more. Truly, if you're going to try one popcorn from this post, try this one. Everyone will love it!

1 lb butter (4 sticks - it makes a lot!)
2 2/3 cups sugar
1 cup white corn syrup
1 tsp vanilla extract
1/2 lb. chopped almonds
1/2 lb. shredded coconut
A lot of popped popcorn (the recipe that was handed out did not specify amount, but look at the silver bowl in the sink in the picture - about enough to nearly fill it)

Melt butter on low heat. Add sugar and corn syrup; cook on medium heat. Boil until butter mixes in, then boil for 1 1/2 minutes more. Add vanilla. Pour over popped corn, adding almonds and coconut and mixing. Mix well and pour out on wax paper to cool.

BONUS: Aunt Karen's Honey Popcorn
We didn't make this corn, and I've never had it, but it was included on the recipe sheet Shanna handed out, so I'm putting it out there. My candy thermometer has marked what temperature soft ball stage is; otherwise I would have no clue since I'm still new with cooking sugar. But yum, I love honey so I bet this is good.

9 qt. Popped corn
3 cups sugar
1 cup honey
1 1/2 cups cream

Cook sugar, honey and cream to soft ball stage. Pour over popcorn. Spread onto wax paper to cool. Cook a bit longer if you want to do popcorn balls. Wrap in saran wrap to keep ball form.

Chocolate Honey Zucchini Muffins

This recipe caught my attention on one of those tear-off pads at Penzeys, stationed above the big bags of natural cocoa powder. Interesting combination. We already know chocolate-zucchini is a winning team, but sweetening it with honey rather than sugar made me curious.

And sure enough, these are delicious. Moist, fragrant, packed with hidden veggies and studded with chocolate chips - they are the perfect breakfast on the go, after school snack, or even healthy-ish dessert. And about the honey - you can taste a hint of it when they're warm from the oven, but the next day you wouldn't even know. Very cool. Very yummy.

Chocolate Honey Zucchini Muffins
2 cups flour
1/2 cup natural cocoa powder
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup butter
2 tsp vanilla extract
3/4 cup honey
3 eggs
2 cups grated unpeeled zucchini (about 2 small)
8 oz. semisweet chocolate chips
1/3 cup raw sugar for topping, optional (I left this out)

1. Preheat oven to 350. Grease and flour two 12-cup muffin pan or use paper liners.

2. In a large bowl, sift together flour, cocoa, baking soda, salt and cinnamon.

3. In a separate bowl, cream together butter and vanilla. Slowly add the honey in a fine stream while mixing. Add the eggs, one at a time, and mix well. Add the dry ingredients 1/3 at a time, beating well after each addition. Fold in zucchini and 2/3 of the chocolate chips by hand.

4. Pour the batter into the muffin cups evenly so they are 3/4 full. Sprinkle remaining chocolate chips and bake for 20 to 22 minutes until firm. (Optional: after 10 minutes in oven, sprinkle raw sugar on top of half-baked muffins.) Carefully remove from pans right away and cool on wire racks. Makes 22 to 24 muffins.

*Healthier version:  Use 1 cup all-purpose and 1 cup whole wheat flour.  Decrease butter to 1/4 cup and add 1/2 cup unsweetened applesauce.  Increase zucchini to 2 1/2 cups and decrease chocolate chips to 6 ounces.  Add all the chocolate chips into the batter and don't add any to the tops.
Recipe from Penzeys

VGP #9 Lemon-Honey Drop Cookies

OK, when Ed saw the name of these cookies he said it sounded like a cough drop. But what could be more appropriate for the first month of winter? Then I made them and we both agreed these do not taste like medicine. The honey is present but subtle, the lemon is bright and cheery. It's like a drop of sunshine borrowed from summer. Lovely with a cuppa.


1/2 cup granulated sugar
7 T butter, softened
2 tsp grated lemon rind
1/3 cup honey
1 tsp lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup plain fat-free yogurt
Cooking spray
1 cup powdered sugar
2 T fresh lemon juice
2 tsp grated lemon rind

1. Preheat oven to 350 degrees.

2. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake for 12 minutes or until lightly browned.

3. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 tsp rind. Remove cookies from pan; cool on wire racks.

Makes about 2 dozen

Recipe from Cooking Light magazine