Honey Bread
Banana Honey Nut Bread
3 bananas, whipped
½ c. butter
2 c. flour
½ c. nuts
½ c. sugar
½ c. Cox Honeyland's Clover Honey
2 eggs, beaten
1 tsp. baking soda
Cream bananas and whip until very light in a bowl. Set aside. Cream butter and sugar. Add beaten eggs, then flour, baking soda and nuts and mix. Add bananas. Pour mixture into a greased pan and bake at 325 °F for one hour.
Basic Sweet Dough
½ c. milk
½ c. sugar
1 ½ tsp. salt
½ c. warm water
2 pkgs or cakes of yeast
2 eggs, beaten
¼ c. margarine
4 ½ c. flour
Scald milk on stovetop. Stir in sugar, salt, and margarine and cool to lukewarm. Dissolve yeast in warm water and add to the milk mixture. Add beaten eggs, half of the flour, and beat until smooth. Stir in remaining flour to make a stiff dough. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise for one hour.
English Muffin Loaves
5 ½ c. flour
2 pkgs dry yeast
1 Tbsp. Cox Honeyland's Honey
2 tsp. salt
¼ tsp. baking powder
2 c. milk
½ c. water
½ c. raisins (optional)
Combine three cups of flour, dry yeast, salt, and baking powder. Heat milk, water, and honey to 120–140 °F. Add liquid mixture to dry ingredients and beat well. Stir in enough flour to make stiff dough. Spoon dough into a greased and corn-meal coated pan. Sprinkle cornmeal on top of the dough. Cover and let rise for 45 minutes. Bake at 400 °F for 25 minutes. Remove from the pan and let cool on a rack.
Honey Bee Rolls
4 Tbsp. dry yeast
1 c. warm water
1 tsp. sugar
1 c. butter
1 heaping Tbsp. salt
½ c. potato flakes
10–12 c. flour
6 eggs
1 c. Cox Honeyland's Honey
4 c. milk
Dissolve yeast in warm water and sugar. Scald milk on stovetop. Add butter, salt, potato flakes, and four cups of flour. Add eggs one at a time. Then, add remaining flour to the dough until it holds together but is not stiff. Let the dough rise until doubled. Roll out the dough. For dinner rolls, cut with a circle cutter, dip in melted butter, fold in half, put in a pan, and let rise. Bake at 350 °F for 15 minutes or until light brown.
For cinnamon rolls, spread with melted butter, then sprinkle cinnamon and brown sugar and, if desired, raisins and nuts. To make sticky buns, spread with your favorite Cox Honeyland's Creamed Honey and dried fruits or nuts. Frost with powdered sugar mixed with vanilla, milk, and butter. You can also frost with ½ cup Cox Honeyland's Creamed Honey, 3 oz. cream cheese, and powdered sugar to thicken.
Honey Buns
¼ c. chopped nuts
¾ c. Cox Honeyland's Apple Pecan Creamed Honey
1/3 c. margarine or butter, melted
2 Tbsp. brown sugar
¾ tsp. McCormick or Schilling cinnamon
10 oz. can Hungry Jack Refrigerated Big Flaky Biscuits
2 Tbsp. margarine or butter, melted (optional)
Heat oven to 350 °F. In a small bowl, combine nuts, honey, and 1/3 cup melted margarine. Pour into an ungreased 8x4 or 9x5 inch loaf pan. Separate dough into 10 biscuits and place in the prepared pan. Drizzle with 2 Tbsp. melted margarine.
Bake at 350 °F for 20–30 minutes or until golden brown. Cool for three minutes, then turn upside down onto a serving plate. Serve warm or cool. Yield: 10 rolls.
Honey Wheat Bread
5 c. hot tap water
2/3 c. Cox Honeyland's Honey
3 Tbsp. yeast
11–14 c. wheat flour
1/4 c. molasses
2/3 c. oil
2 Tbsp. salt
1/4–½ c. gluten flour or white Better for Bread flour
Preheat the oven to 150 °F. Combine hot water, oil, honey, yeast, and salt in a mixer. Slowly add flour until the dough leaves the sides and bottom of the bowl. Secure lid and knead for six minutes. Shape into loaves and place in greased loaf pans. Place pans in the oven and let rise until doubled in size. Increase the oven temperature to 350 °F and bake for 30–40 minutes or until golden brown. Remove bread from pans and cool on rack. Makes eight small or four large loaves.
Orange Honey Pull-Aparts
12–24 frozen rolls
1 6 oz. or 1 12 oz. jar Cox Honeyland's Orange Creamed Honey
½ pkg small size vanilla or lemon non-instant pudding
¼–1/2 c. butter, melted
Place rolls in a buttered bundt pan. Sprinkle pudding mix on top of the rolls. Melt honey in the microwave and pour on top of rolls. Then, pour melted butter on top. Cover with wax paper and let rise overnight. Bake at 325 °F for 25–35 minutes or until golden brown. Adjust the recipe and baking time as needed based on the size of the pan. Invert immediately onto a serving tray.
Make Cinnamon Pull-Aparts with Cox Honeyland's Cinnamon Creamed Honey and butterscotch pudding.
Make Raspberry Honey Pull-Aparts with Cox Honeyland's Raspberry Creamed Honey and raspberry Danish dessert.
Wheat Nut Rolls
¾ c. scalded milk
2 c. sifted white flour
¾ c. chopped nuts
1 c. sifted whole wheat flour
3 Tbsp. shortening
¼ c. water
1 egg, beaten
¼ c. Cox Honeyland's Honey
1 pkg yeast
2 tsp. salt
Combine scalded milk, shortening, honey, salt, and water in a pan. Cool to lukewarm. Add yeast, beaten egg, and flour. Blend with a spoon, then knead lightly. Let rise until it doubles in size, then shape into clover leaf roll. Let rise again for about one hour. Bake in a moderately hot oven, about 400 °F.
White Honey Bread
5 c. scalded milk
6 Tbsp. shortening
6 Tbsp. Cox Honeyland's Honey, melted
2 Tbsp. salt
1 yeast cake dissolved in ¼ c. water
Raise for 1 hour and 45 minutes. Push down. Raise 40 minutes. Push down. Raise 20 minutes. Put it on a breadboard and cut it into four. Let stand for 10 minutes. Shape loaves and place in four average-sized tins. Bake for 15 minutes at 400 °F or for 30 minutes at 375 °F.
Whole Wheat Rolls
¾ c. scalded milk
3 Tbsp. margarine
¼ c. Cox Honeyland's Honey
2 tsp. salt
¼ c. water
1 pkg yeast
1 egg, beaten
2 c. sifted white flour
1 c. whole wheat flour
Combine scalded milk, shortening, honey, and salt. Combine yeast and water, stir to dissolve. Add to the milk mixture. Add the beaten egg and half of the flour. Beat well. Add remaining flour. Mix well. Knead on lightly floured board until smooth. Place in a lightly greased bowl, cover, and let rise until doubled in size. Punch down and form into rolls. Let rise until doubled in size. Bake at 400 °F for 10 minutes, then reduce heat to 375 °F for 10 minutes more.
