Apples, Carrots, & Honey

- Honey Cake
- Honey Bran Muffins
- Applesauce Nut Bread
- Nut Cake
- Filled Bars
- Banana Cake
- Almond Cranberry Bread
- Quick Rollups
- Honey French Toast
- Bran Cookies
- Frosted Chocolate Squares and Frosting
- Fruit Bran Bread
- Date Bread
- Fresh Orange Bread
- Orange Bran Muffins
- Cocoa Cake & Cocoa Frosting & Icing
- Honey Spice Cake
- Feather Orange Cake
- Honey Spreads
- Pineapple Carrot Bread and Glaze
- Carrot Cake
- Blueberry-Bran Muffins
- Cashew-Honey Gingerbread
- Chocolate Applesauce Cake w/ Chocolate-Pecan Topping
- Zucchini-Carrot Bread
- Bran Honey Cake
- Orange Honey Cake
- Gingerbread Meringue w/ Special Topping
- Prune Cake
- Applesauce Cake
- Oatmeal Bars
- Orange Bars
- Spiced Fruit Bars
- Honey Fruit Diamonds Bars
- Mamma's Carrot Cake
- Carrot Cake
- Peanut Butter Apple Bars (Breakfast)
- Carrot Squares (Low Cal)
- Apple Bars
- Applesauce Muffins
- Bran Raisin Nut Bread
- Whole Wheat Bread
- Rye Bread
- Carrot Loaf
- Waffles
- Honey Toppings for Breads/Waffles?
- Apple Cobbler
- Cherry Rolls
- Pineapple Coffee Cake
- Prune Bread
- Honey Twists
- Carrot Custard Pie
- Up-side down Apple Cake
- Kuchen
- Pear Crunch
- Baked Custard
- Date Pudding
- Basic Sweet Dough
- Cinnamon filling and icing
- Honeybutter for bread/muffins?
- Cinnamon Buns
- Cinnamon Honey Butter?
- Cheese Bread
- Lemon Sauce for Date Pudding
- Fancy Date Coffee Cake
- Impossible Apple Pie
- Apple Frosting
- Cranberry Muffins
- Coffee Honey Cookies
- Honey Cheese Pie
- Nutty Carrot Cake with Vanilla Frosting
- Apple Noodle Pudding
- Honey BBQ Sauce
- Glaze for Carrots/Onions
- Honey Yogurt

Honey Cake:

3 1/2 cups sifted flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon powdered cloves
4 eggs
3/4 cup sugar
4 tablespoons salad oil
2 cups dark honey
1/2 cup brewed coffee
1 1/2 cups nuts

Sift together flour, salt, baking powder, and baking soda. Stir in the cinnamon, nutmeg, ginger, and cloves. Beat the eggs and gradually add the sugar. Beat until thick and light in color. Beat in oil, honey, and coffee. Stir in the flour mixture and the nuts. Oil two 9-inch loaf pans or one 11" by 16" by 4" pan and line with foil. Bake in 325 degrees for 1 1/2 hours for the large pan (or 50 minutes for the 2 smaller pans) until browned and tester comes out clean. Cool on a rack before removing from pans. Serves 12 to 16. 465 calories for each of 12 servings; 350 calories for each of 16 servings.

Honey Bran Muffins:

1 C. flour
1 C. all Bran cereal.
1/2 t. baking soda
3/4 C. sour milk or buttermilk
1/4 C. butter, melted
Honey
1/4 C. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg, beated
1/4 C. honey

Combine dry ingredients in mixing bowl; make well in center. Combine milk, eggs, butter and honey. Add and stir only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Top batter with 1 t. honey. Bake 375 degrees about 20 minutes. Makes 12 small or 8 large muffins.

Applesauce Nut Bread:

2 1/2 C. prepared biscuit mix
1 C. uncooked rolled oats
2 t. baking powder
1 C. applesauce
1 C. chopped walnuts
1/2 t. salt
1 egg
1 C. honey
1 C. raisins
1 t. vanilla
1 t. cinnamon

Combine biscuit mix with oats, salt, and baking powder. Beat egg: add honey and applesauce. Beat  quickly into biscuit mix. Stir in raisins and nuts. Pour into 9 x 5 x 3" lined, greased pan. Let stand 10 minutes before baking to keep fruit and nuts from sinking to bottom. Bake 350 degrees for 60 to 70 minutes or until done in center when tested. Cool in pan 10 minutes before removing to rack. Bread will slice better next day. Freezes well. 1 loaf.

Nut Cake:

3/4 C. butter
1/4 C. honey
2 3/4 C. sifted flour
1/2 t. baking soda
1 t. cinnamon
1/2 t. allspice
1 C. sour milk
1 t. orange peel
1 3/4 C. brown sugar
3 eggs, beaten
1 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/4 t. ginger
1 1/2 C. chopped pecans

Cream butter, sugar, and honey, and add eggs. Beat. Add sifted dry ingredients alternately with milk. Add nuts and orange peel. Bake 9 x 13" pan greased and floured at 350 degrees for 50 to 60 minutes.

Filled Bars:

1/3 C. butter
1/3 C. honey
1 t. vanilla
2 squares (one oz.) unsweetened chocolate, melted
1/4 t. baking soda
1/4 C. raisins
1 T. milk
2/3 C. sugar
2 eggs, beaten
2/3 C. sifted flour
1/4 t. salt
1/3 C. chopped nuts
Filling:
1 C. confectioners' sugar
1 t. butter
1 T. hot milk
1/4 t. peppermint flavoring

Cream butter, sugar, honey, eggs, beat. Add vanilla and chocolate. Add sifted dry ingredients, mix well. Add raisins and nuts; stir in milk. Grease and line two 8" square cake pans. Bake 350 degrees for 20 minutes. Cool. Mix filling. Spread between layers, cut into 24 bars.

Banana Cake:

1/2 C. butter
2 T. honey
1 1/4 t. vanilla
2 1/2 t. baking powder
1/2 t. salt
1 C. mashed bananas mixed with 2 1/2 T. milk
1 C. and 2 T. sugar
2 eggs
2 1/2 C. sifted flour
1/2 t. baking soda
1 1/4 t. cinnamon

Cream butter and sugar, add honey and eggs, beat, add vanilla, beat. Sift dry ingredients together, add to creamed mixture alternately with banana mixture, stirring only enough after each addition to blend. Pour into 2 greased 9" layer pans. Bake 375 degrees for 25 minutes. Frost or 2 - 8" 350 degrees - 50 minutes = 9" squares or 12 x 8" - 1 hour or 45 minutes.

Almond Cranberry Bread:

3 C. biscuit mix
1 C. fresh cranberries, rinsed and drained
grated  rind of 1/2 orange
1/2 C. honey
1/4 C. milk
1/2 t. ground allspice
1/2 C. chopped almonds
1 egg beaten
1/4 C. orange juice

Combine and beat until well blended. Grease and flour 9 x 5 x 13" pan. Bake 350 degrees for 50 to 55 minutes. Cool on rack.

Quick Rollups:

1/2 C. milk
1/4 C. butter, melted
Filling: 1/4 C. soft butter
1/2 C. honey
2 T. honey
2 C. biscuit mix
1/2 C. chopped nuts

Add milk, honey and butter to mix. Mix thoroughly with fork. If too sticky, add a bit of biscuit mix but keep dough soft. Roll 1/4" thick 15 x 7". Mix filling, spread 1/2 over dough, roll like jelly roll. Cut into 9 slices. Place cut side down on 9" square pan, buttered. Spread remaining honey mixture over rolls. Bake 450 degrees about 15 to 20 minutes or golden. Yield: 9 rolls.

Honey French Toast:

2 eggs, beaten
1/4 C. milk
8 slices bread
1/4 C. honey
1/4 t. salt
butter
Lemon Honey Butter: Combine and heat. 1 C. honey, 2 T. lemon juice, 2 T. butter. Serve over toast.

Bran Cookies:

1/2 C. butter
1/2 C. honey
1/2 t. vanilla
1 C. All Bran cereal
1 t. baking soda
1/2 t. ginger
3/4 t. cloves
1/2 C. brown sugar
1 egg
1/2 C. milk
2 C. sifted flour
1 1/2 t. cinnamon
1/2 t. allspice
1/2 t. salt

Drop by spoonfuls onto greased pan. Bake 375 degrees for 10 to 12 minutes. Cool. Makes 4 dozen. May be glazed with icing.

Frosted Chocolate Squares:

1/3 C. butter
1/2 C. honey
1 t. vanilla
3/4 C. sifted flour
1/4 t. salt
1 C. chopped nuts
1/2 C. sugar
2 eggs
2 one oz. squares melted unsweetened chocolate
1/2 t. baking powder
Frosting:
2 T. water
1 T. butter
1/4 t. vanilla
1 C. XXX (confectioners') sugar
1 oz. square melted unsweetened chocolate

Cream butter, sugar, honey and eggs. Beat well. Add vanilla and cooled chocolate, Blend. Add sifted dry ingredients. Blend, and add nuts. Bake in greased 8' square pan 350 degrees for 35 minutes. Frosting: Heat water with butter. Add rest. Beat until spreading consistency. Makes 20 to 24 squares.

Fruit Bran Bread:

1 C. Bran cereal
1 C. cut and pitted dates or raisins
1 C. boiling water
2 C. sifted flour
1 t. baking soda
1/2 C. chopped walnuts
1/2 C. honey
1 T. butter
1 egg, beaten
1/2 t. salt
1/4 C. sugar
1 t. baking powder

Combine cereal, dates/raisins, honey, and butter in mixing bowl; add water, stir. Let stand 5 minutes. Stir in egg. Sift together flour, soda, salt and sugar. Add to first mixture together with nuts, stirring only until combined. Grease 9 x 5" pan. Bake 325 degrees about 50 minutes. Cool thoroughly before slicing. 1 loaf.

Date Bread (w/o Bran cereal):

1/2 lb. (1 1/2 C.) dates, chopped fine
1/2 C. sugar
1 C. boiling water
1 1/2 t. baking powder
1 1/2 t. baking soda
2/3 C. chopped nuts
3 T. butter
1/2 C. honey
3 C. sifted flour
1/2 t. salt
1 egg, beaten

Follow above directions. Bake in well greased and floured 9 x 5 x 13" pan. 350 degrees for 50 to 60 minutes or until done. Cool. 1 loaf.

Fresh Orange Bread:

1/4 C. butter
1 C. honey
1 egg
1/2 t. baking soda
3/4 C. orange juice
1 1/2 T. orange peel
2 1/2 C. sifted flour
2 1/2 t. baking powder
1 t. salt
3/4 C. finely chopped walnuts

Cream shortening and honey. Add egg and peel, beat well. Sift flour, then measure; add baking powder, soda, salt and sift together. Add flour alternately with juice, a small amount at a time to first mixture, beating after each addition until smooth. Stir in nuts. Grease 9 x 5 x 13" pan line it.; Bake 325 degrees for 1 hour or until done. Cool in pan for 10 minutes; rack until cold. Store overnight before slicing.

Orange Bran Muffins:

1 1/2 C. Bran
1/4 C. orange juice
1/4 C. honey
3 T. melted butter
4 1/2 t. baking powder
1/2 C. chopped nuts
1 C. milk
2 t. orange peel
1 egg, beaten
1 1/2 C. flour
3/4 t. salt
1/2 C. raisins or dates (opt.)

Combine first 5 ingredients, let soak 15 minutes. Add egg and butter. Sift together dry ingredients. Add nuts, stir into first mixture just enough to moisten the dry ingredients. Do not beat. Fill greased muffin tins 2/3 full and bake 400 degrees for 15 to 20 minutes or until done. Makes 15 to 18 medium-sized muffins.

Cocoa Cake:

1/2 C. butter
1/2 C. honey
1/2 t. salt
2 C. sifted flour
1 t. baking soda
1/4 t. nutmeg
3/4 C. chopped nuts
3/4 C. sugar
2 eggs
3 t. orange peel
1/3 C. unsweetened cocoa
1/2 t. cinnamon
2/3 C. buttermilk

In mixer, beat butter, sugar, honey, eggs and salt for 5 minutes on low speed. Add orange peel, blend. Sift dry ingredients together. Blend into creamed mixture alternately with buttermilk; add nuts. Turn into 2 greased and floured 9" cake pans, bake 350 degrees for 25 to 30 minutes, or until done. Let stand about 30 minutes, turn out, and cool. Frost and sprinkle with 3/4 C. nuts.
Cocoa Frosting:

1/2 C. butter
1 C. confectioners' sugar
1/4 t. vanilla
1/4 C. unsweetened cocoa
1/4 C. milk
1/4 t. orange peel

Mix, beat until smooth. Add more milk if needed.

Icing:

1 C. sifted powdered sugar
1/4 t. vanilla
1 1/2 T. milk or brandy

Stir to make drizzling consistency.

Honey Spice Cake:

1/3 C. butter
1/2 C. honey
2 1/2 C. sifted flour
1/2 t. cinnamon
1/2 t. clove
1 C. brown sugar
2 beaten eggs
1 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 C. sour milk or buttermilk

Do not overbake. In mixer, cream butter, sugar, honey, and eggs for 5 minutes on slow speed. Sift dry ingredients and add alternately with milk to creamed mixture. Pour into 2 lined 9" layer cake pans and bake 350 degrees for 25 to 30 minutes. Cool 15 to 20 minutes before removing from pans. Frost.
For 9 x 13= 40 to 45 minutes.

Feather Orange Cake:

3/4 C. butter, soft
3 eggs
2 1/4 C. sifted flour
1/2 t. salt
1/4 C. chopped nuts
1 1/2 T. orange rind
1 1/4 C. sugar
1/4 C. honey
3 1/2 t. baking powder
3/4 C. water
1/4 C. orange juice
2 t. orange extract

Cream butter, sugar, honey and eggs for 5 minutes on low speed in mixer. Sift together dry ingredients, add alternately with water, nuts, juice and rind. Bake in two wax-paper-lined layer cake  pans 350 degrees for 30 to 35 minutes. Cool, remove from pans. Frost with confectioners' sugar to which orange juice and peel have been added.

Honey Spreads:
Apricot Honey:  1/2 C. dried apricots 1/2 C. honey
Chop apricots finely and combine with honey.
Apricot Honey with Almonds:
See above for Apricot Honey directions. Add 1/4 C. finely chopped almonds and 1/4 t. cinnamon.
Honey Butter: 1/2 C. soft butter 1/4 t. nutmeg 3/4 C. honey 1 t. cinnamon
or 1 lb. soft butter, 1 t. nutmeg, 3 C. honey, 4 t. cinnamon
Honey Butter with Fruit: Omit nutmeg, add 1/4 t. grated lemon rind and 1/4 C. finely chopped dried prunes, dates, or apricots.

Pineapple Carrot Bread and Glaze:

2 C. flour
3 eggs
1 t. baking soda
1 t. salt
1 C. oil
2 C. sugar
1 t. baking powder
1 C. grated carrots (packed)
8 oz. crushed pineapple, undrained
1 C. sliced pecans
1 1/2 t. cinnamon
2 t. vanilla

Heavy grease two 9 x 5 x 3 pans. Bake 325 degrees for 1 hour and 10 minutes.

Glaze:
1/2 C. powdered sugar
2 to 3 T. milk
Mix and Drizzle.

Carrot Cake:

2 C. flour
2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 t. ground allspice
1 C. brown sugar
4 large eggs
2 C. shredded carrots
8 oz. crushed pineapple, drained
1 1/2 t. ground cardamom http://en.wikipedia.org/wiki/Cardamom
1 C. sugar
1 C. oil
1 C. chopped nuts

Heat oven 350 degrees. Grease 13 x 9" pan. Bake 30 to 35 minutes. Cool completely in pan. Frost.
Freezes well.

Blueberry-Bran Muffins:

1 1/2 C. unprocessed wheat bran
1 1/3 C. whole wheat flour
1/2 t. cinnamon
1/4 t. each cloves, nutmeg, and salt
1/4 C. low-fat buttermilk
3/4 C. fresh or unthawed frozen blueberries
1/2 C. boiling water
1 1/4 t. baking soda
1 large egg
1/3 C. honey
3 T. oil

Heat oven 350 degrees. Line 12 muffin cups with paper cups. Mix bran and water; let stand. Do not overmix, batter will be stiff. Fold in blueberries. Bake 20 to 25 minutes. Serve warm or at room temperature. Makes 12. These freeze well. 137 calories.

Cashew-Honey Gingerbread:

1 2/3 C. flour
1/3 C. brown sugar
1/2 t. nutmeg
1/4 t. allspice
1/3 C. oil
1 large egg
1 1/4 t. ginger
1 t. baking soda
1/2 t. salt
1/2 C. water
1/3 C. honey

Heat oven 350 degrees. Use 8" ungreased pan. Bake 25 to 30 minutes. Turn oven to Broil. Spoon topping over hot cake. Broil 2 minutes. Cool cake in pan. Serve warm or at room temperature.

Topping:

3 T. butter melted
1/2 C. chopped unsalted cashews
1/4 C. honey

Topping:

1 C. butterscotch chips on 9" square hot cake.

Spread as they melt.

Chocolate Applesauce Cake w/ Chocolate-Pecan Topping:

Cake:
1 1/2 C. flour
1/3 C. cocoa
1/2 t. salt
1/2 C. oil
1 C. sugar
1/2 t. baking soda
1 C. applesauce
2 large eggs

Chocolate-Pecan Topping:
1/3 C. flour
3/4 t. cinnamon
1/2 C. chopped pecans
1/4 C. sugar
3 T. oil
1/2 C. semisweet chocolate chips

Heat oven 350 degrees. Use ungreased 8" square pan. Prepare topping. Mix cake ingredients. Sprinkle topping evenly over batter. Bake 35 to 45 minutes. Cool in pan.

Zucchini-Carrot Bread:

* You can use all zucchini, all carrots or combine the two vegetables. Slices easier next day.

2 eggs
1/2 C. oil
1 1/2 t. maple flavoring
1/2 C. shredded zucchini
1/2 C. shredded carrots
1/4 t. baking powder
1/2 C. chopped walnuts
1/4 C. to 1/2 C. sugar
1/2 C. brown sugar
1 1/4 C. flour
1/4 C. wheat germ
1 t. baking soda
1 t. salt
3 T. sesame seeds

Beat eggs, oil, sugar, brown sugar and maple flavoring. With spoon, stir in vegetables. In separate bowl, stir together flour, wheat germ, baking soda, salt, baking powder, and walnuts. Blend gently into vegetable mixture until flour is no longer visible. Pour into well-greased 8 1/2 x 4 1/2 inch pan. Sprinkle with seeds. Bake 350 degrees for one hour or until tester comes out clean. Cool in pan 10 minutes. Turn onto rack, cool. * For apple bread substitute 1 C. pared, cored and shredded apple for zucchini and carrots.

Bran Honey Cake:

1/2 C. all Bran cereal
1/2 C. water
1/2 t. nutmeg
1/4 t. baking soda
1 t. baking powder
1/2 C. honey
1 large egg
1 3/4 C. sifted flour
1 1/2 t. cinnamon
1/2 t. allspice
1/4 t. salt
1/2 C. butter
1/2 C. sugar
1.2 C. chopped nuts

Combine cereal and water, let stand. Sift together flour, spices, baking soda, salt, and baking powder, set aside. Cream butter, honey, and sugar for 5 minutes or low speed in mixer. Add egg and beat. Add nuts. Add dry ingredients alternately with bran mixture. Pour into greased 13 x 9 x 2" pan. Bake 350 degrees about 30 minutes. Cool.

Orange Honey Cake:

1 C. milk
1 C. all Bran cereal
1/4 C. soft butter
 2 T. honey
3 t. orange peel
1/4 C. raisins
1/4 C. chopped nuts
2 t. baking powder
6 T. sugar
1 C. sifted flour
1/2 t. salt
1/4 C. butter and 1 C. water
3 T. orange juice and 1/2 C. honey

Combine milk and bran, let stand 5 minutes. Add butter and honey and beat. Add peel, raisins, and nuts. Sift dry ingredients together, add to bran mixture, stirring only until combined. Spoon into greased 8" pan. Combine remaining four ingredients (butter, water, orange juice, and honey), bring to a boil, remove from heat. Spoon over batter, bake 350 degrees for 40 to 45 minutes. Serve warm. Serves 6.

Gingerbread Meringue with Special Topping:

1/4 C. butter
1/2 C. all Bran cereal
1/4 C. boiling water
1/2 C. honey
1 egg
1 t. baking soda
1/2 t. ginger
1/4 t. salt
1 C. sifted flour
1/4 t. cloves
1/4 t. cinnamon
1 t. orange peel

Combine butter, Bran cereal, boiling water, and honey in a mixing bowl. Add egg. Let stand 5 minutes. Sift together dry ingredients; add to bran mixture. Add peel. Spread in greased 8 x 8" pan, bake 350 degrees about 25 minutes.

Meringue: 2 egg whites, 1/4 C. sugar, 1 C. coconut. Beat egg whites. Add sugar gradually, beat until stiff , but not dry. Spread over warm gingerbread, sprinkle on the coconut. Broil 4" from broiler for 2 to 3 minutes until coconut is brown. Serves 6.

Special Topping for Gingerbread:

2 T. cornstarch
1/4 C. honey
1 C. orange juice
1/2 C. raisins

Blend cornstarch and honey. Heat with orange juice and raisins. Cook until thickened. Serve hot. Makes 1 1/2 C.

* I will post more recipes soon. Taking a break!