Honey Cooking Contest at the IHPA Annual Meeting, November 5, 2010
Breads
Honey Blueberry Coffeecake--Julie Swett--First Place
2 c, blueberries
1 Tbsp. flour
½ c. honey
2 Tbsp. lemon juice
1 ½ c. flour
2 tsp. baking powder
½ tsp. slat
½ c. honey
2 eggs
¼ c. milk
2 Tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. vanilla
6 Tbsp. butter, melted
½ tsp. baking soda
Put blueberries in bottom of greased 9 inch round cake pan. Sprinkle with flour, drizzle with honey and lemon juice. In a bowl, mix flour, baking powder and soda, and salt. In another bowl combine honey, eggs, milk, lemon juice, peel and vanilla. Beat with fork. Add flour mixture. Mix well. Stir in melted butter. Mix. Pour over blueberries in pan. Spread to cover. Bake in 350 degree oven for 30-35 minutes. Cool 10 minutes in pan. Invert on a plate. Cool.
Honey Banana Bread--Tom Nieland--Second Place
1/3 c. butter
1 egg
¾ c. honey
1 ½ c. mashed banana
2 1/3 c. all purpose flour
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. vanilla or whiskey or other spirits
1 ½ tsp. granulated instant coffee
1 ¼ c. mini chocolate chips, divided
With a mixer, beat together the butter and honey. Add in egg and mix well. Add in banana and mix well. Mix together coffee granules and spirits; heat slightly to dissolve coffee and add to banana mixture. Mix together the flour, baking powder, baking soda, 1 cup of chocolate chips. Bake at 350 degrees F. for 25 minutes. Turn the oven down to 300 and continue baking for around 30 minutes, or until the top springs back when lightly pressed.
Cranberry Honey Oat Bread--Donna Brahms--tied for Third Place
¾ c. Iowa Honey
1/3 c. vegetable oil
2 eggs
½ c. milk
2 ½ c. all-purpose flour
1 c. quick cooking rolled oats
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
2 c. fresh or frozen cranberries
1 c. chopped nuts
Combine honey, oil, eggs and milk in large bowl; mix well. Combine flour, oats, soda, baking powder, salt and cinnamon in medium bowl; mix well. Stir into honey mixture. Fold in cranberries and nuts. Spoon into 3-8-1/2X4-1/2X2-½ inch greased and floured load pans. Bake in preheated 350 degrees oven 40-45 minutes or until wooden toothpick comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans; cool completely on wire racks. Serve with honey butter --which is one part honey mixed with one part butter mixing well.
Honey Kuchen--Tom Nieland--tied for Third Place
¾ c. all purpose flour
2 ½ tsp. baking powder
¼ tsp. salt
½ c. milk
3.4 c. honey
1 egg, well beaten
4 Tbsp. melted butter
1 ½ c. sheat flakes or bran flakes cereal
2 tsp. vanilla
½ tsp. nutmet
1 tsp. cinnamon
Honey Kuchen Topping
¼ c. honey
1 ½ c. wheat flakes or bran flakes cereal
2 Tbsp. melted butter
¼ tsp. nutmeg
½ tsp. cinnamon
Sift flour with baking powder, spices and salt. Combine milk, honey, vanilla and egg; add to flour mixture. Add melted butter, mixing only enough to combine. Fold in flakes. Pour into greased 9X9 pan. Sprinkle topping over batter. Bake in hot oven (400 degrees F) until done (25-30 minutes).
TOPPING: Mix together honey, cinnamon, nutmeg, melted butter, and what or ban flakes, crushed. Sprinkle over batter in pan before baking. Serve with honey butter, made by mixing one part butter to one part honey and mixing well.
