Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

1/2 c. honey

3 ½ c whole-wheat flour

2 T cocoa

2 T active dry yeast

1 tsp salt

2-3 c bread flour

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

 

 

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Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.

Ingredients

4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Graham Crackers

Graham Crackers

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour — flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers — sweet, crisp crackers made from whole wheat flour.

These crackers aren’t as light as the ones you buy in the store. But they’re crunchy and delicious, just the ticket for spreading with peanut butter and enjoy with a cold glass of milk.

Ingredients

1 cup (4 ounces) Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

Directions

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

15 Unconventional Uses for Honey

honey-comb

 

The bee, feared for its nasty sting, comes as an unwelcome visitor in our gardens. People often scamper away when they see the buzzing insect approach their direction. Scary as the bee is, it brings a product enjoyed for its sweet natural taste and its number of alternative uses – honey. As a practical soul, you can make your domestic life a bit more convenient with such a useful item. Purchase a jar of honey and discover all of its benefits.

Honey, aside from being a tasty snack, can be used for a variety of home and health-related applications. With its natural formulation, it is used as a treatment for some illnesses and a vitamin supplement. It is also known to moisturize and disinfect the skin, making it an unconventional moisturizer, antiseptic and antibacterial solution. For years, vegans have used honey to promote good health. Now it’s your turn to reap the rewards in using the bee’s healthy byproduct. Here are 15 unconventional uses for honey.

  1. Skin Moisturizer – Honey, when mixed with eggs and some flour, is an effective skin moisturizer. Best of all, it is gently formulated, so it can be used by people with sensitive skin. Mix four tablespoons of honey with a couple of egg whites and a few tablespoons of flour, depending on your desired consistency. Stir the mixture until it thickens. When the mixture is ready, you can use it as a hand and body lotion or a moisturizing face mask, eliminating the effects of dry skin.
  2. Antiseptic – Hydrogen peroxide is a chemical used for cleaning wounds and helping them heal quickly. Honey happens to contain a good amount of the chemical. It only needs to be released by diluting the substance in water or body fluids. When applied on an open wound, the glucose, contained by honey, is diluted and gradually releases hydrogen peroxide. The substance facilitates your wound’s faster healing. Due to its viscous consistency, it also prevents wounds from sticking to the dressing and the appearance of scars.
  3. Acne Remover – Honey might be a gentle skin moisturizer but it is certainly tough on acne. With constant exposure to the bee fluid, pimples eventually wither and fade. Apply a small amount of honey on the pimply regions of your face. Cover them with adhesive bandages. Soon, your zit attack will be nothing more than a distant memory.
  4. Energy Booster – Why buy palpitation-inducing energy drinks when you already have honey? Mix honey with some water then drink the solution. Honey’s glucose content will be absorbed by the brain and in the bloodstream, reducing fatigue in the process. You’ll be healthy and quite happy just by consuming the simple solution.
  5. Immune System Booster – Health buffs are known to drink a teaspoon of honey daily, along with their morning vitamins. Though still not scientifically proven, the daily consumption of honey is said to strengthen your immune system. You can give it a shot, you’ve got nothing to lose anyway.
  6. Enhances Vitamin A – Vitamin A is the nutrient that fosters better eyesight, especially when consumed in significant quantities. If you mix items that are rich in Vitamin A with honey, the effects are slightly increased.
  7. Improves Blood Flow – Honey, being rich in glucose, is known to improve the blood flow through the fortification of blood’s formation. Glucose provides energy in the bloodstream, which is distributed throughout the body. As a result, the blood produced has the proper consistency, flowing smoothly through the blood vessels. Glucose is believed to prevent capillary damage due to its ability to improve your blood flow.
  8. Treatment for Sore Throat – Some people believe that honey is an even better treatment for coughs and colds than over-the-counter medicine. To create the sore throat-relieving serum, squeeze the juice from a lemon and mix it with some honey. Stir the mixture until both ingredients blend. Drink the solution. After a few moments, you will realize that your sore throat has been cured, or at least reduced. Just continue to make more rounds until you are finally free from colds.
  9. Colon Damage PreventionColitis, a disease that damages the colon, induces much discomfort for the afflicted. You can minimize the effects of the disease if you drink some honey daily. The antioxidants found in honey is said to strengthen and improve the resistance of the colon. In addition, it is used in folk medicine as a means for curing colon-related conditions.
  10. Parasite Remover – Honey, when mixed with vinegar and water, can remove worms and other parasites in your body. The combination of vinegar’s acidity and honey’s therapeutic components is more than enough to kill or expel bodily intruders. When you suspect that you have worms in your body, drink ample amounts of the solution regularly. The parasites might build a resistance if you don’t manage to get rid of them all as soon as possible.
  11. Remedy for Burns – A burn is not only painful, the marks also last for a good number of days before healing up. By applying honey on your burn, the hydrogen peroxide released cleans the wound and soothes the inflammation. As a result, the burn marks will heal in a few days with less pain. Use honey as a dressing for maximum results.
  12. Antibacterial Solution – Bacteria and germs won’t survive when covered in honey, given its acidic pH balance and viscous base. The microorganisms will be trapped in the sticky acidic base, which is too abrasive for their exteriors, killing them off eventually. Apply honey on a wound, scratches or an inflamed region, in conjunction with an antiseptic. You’ll be astounded at how fast your injury heals after.
  13. Relaxant for Anxiety and Nervousness – Anxiety and nervousness are the enemies of a healthy mind. Once both conditions swarm your thoughts, your actions are tantamount to produce negative results. Free yourself from any of the two states of mind by eating porridge mixed with honey. Honey’s nutrients produce a calming effect, especially when taken in significant amounts. No wonder some consider it a part of the breakfast of champions. Honey can also be mixed with a suitable beverage for a good night’s sleep.
  14. Cancer and Heart Disease PreventionHeart disease and cancer are diseases that have claimed the lives of millions of people. Both conditions have a multitude of causes, some of which are hard to identify. You must have some sort of protection from these diseases and that protection comes in the form of honey. Honey’s antioxidants prevent the formation of cancer cells and preserve the quality of the produced blood, preventing heart disease in the process. Though, engaging in acts that promote cancer, such as smoking and excessive drinking, will still trigger the diseases, so be watchful.
  15. Diabetic Ulcer Remedy – Curing ulcer entirely is largely done by modern medical techniques. Though, you can speed up the healing process if you use honey as a topical solution. It’s ability to heal wounds will certainly come in handy when other ointments are not advised to use.

Honey is a medical resource used before modern medicine became established. It may not replace many of the technological methods currently practiced in hospitals, but it can certainly match some of the medicine prescribed by physicians. The bee fluid, as it turns out, is a miracle drug that cures quite a number of ailments and diseases. Use it and get good health for a fairly low price.

Game Day Honey Chicken Wings

Game Day Honey Chicken Wings

Ingredients

1 cup salsa or picante sauce

1/4 cup honey

1/2 teaspoon ground ginger

1 1/2 pounds chicken wing pieces

Directions

Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 400° for 55 minutes or until chicken is done, turning once.

How to Decrystallize Honey

Crystallized Honeyhoney 

Sometimes we can’t use up all of our honey and over time it crystallizes and became cloudy and kind of hard. But there is an easy fix for this. Here’s how.

Grab a deep saucepan and fill it with water. Grab your jar of honey and remove the lid from the jar. This method doesn’t necessarily work with plastic honey bears, so if you are going to use plastic containers, make sure it is heat safe. Regular honey-bears or plastic containers will melt using this method… and they will melt if you microwave them too.

Place the jar into the water and bring it to a very low simmer, just until some bubbles start to form below the jar and on the pan. Make sure the water level doesn’t go above the honey level as to not heat the glass jar.

As the honey begins to heat up and soften up, use a large spoon to start to break up the larger pieces of crystallized honey. Do this occasionally until all of the crystals have broken up and the honey becomes smooth again.

Carefully lift the jar out of the water and allow it to cool completely before covering the jar and storing it.

Sweet Molasses Brown Bread & Honey Butter

Sweet Molasses Brown Bread Outback Steakhouse

(Just like they serve at Outback Steakhouse)

Ingredients

4 teaspoons active dry yeast

1 cup warm water

1 egg

2 tablespoons butter, soft

¼ cup honey

3 tablespoons molasses

2 tablespoons baking cocoa

1 teaspoon salt

¼ cup brown sugar

2 cups all purpose flour

2+ cups whole wheat flour

Directions

Combine warm water and yeast in the bowl of a stand mixer. Allow yeast to proof for about 10 minutes. Add everything except the whole wheat flour to the bowl. Using the paddle attachment mix dough about 1 minute until combined. Scrape down the bowl and switch to the bread hook. Add 1 cup whole wheat flour and mix on low until combined. Gradually add another cup of whole wheat flour, until dough starts to leave the sides of the bowl. Continue mixing on low for 7-10 minutes, adding ¼ cup more flour if needed.

Turn dough out onto floured surface and knead 4-5 times into a tight smooth ball. Place in a warm place and let rise, covered, 60-90 minutes until doubled in size. Punch down dough, shape into 16 rolls or mini loaves in greased pans.

Let rise again about 1 hour until nice and puffy. Bake at 350 degrees for 22 minutes.

Honey Butter

Honey Butter

Ingredients

2 sticks butter, room temperature

¼ cup powdered sugar

¼ cup honey

2 teaspoons cinnamon

Directions

Use a stand mixer and whip all ingredients until smooth.  Cover and store in refrigerator.  Allow to sit out at room temperature for about 30 minutes before serving for easy spreading.

Hillbilly Bread

Hillbilly Bread

Ingredients

4 c. warm water

3 tbsp. yeast

1 1/4 c. warm water

1 c. oil

2 tsp. honey

4 1/4 c. whole wheat flour

6 tsp. salt

1 c. brown sugar

10 1/2 c. white flour

Directions

Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt. Let stand 1 hour; then add the rest of ingredients mixing only until flour is mixed in. Grease bowl and dough. Cover for 40 minutes. Knead dough and let rise for an hour. Put in pans and let rise until they double in size. Bake at 350 for 30 minutes.

Baklava

Baklava

Baklava

Ingredients

1 package Phyllo Dough

4 cups Chopped Walnuts or Pecans

1 teaspoon Cinnamon

1-1/2 stick Butter, Melted

2 cups Honey

1/2 cup Water

1/2 cup Sugar

3 teaspoons Vanilla Extract

Directions

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, and then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you’re out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes until the baklava is golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan.