Honey Graham Nut Loaf Recipes

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

HONEY WHEAT BREAD II

Steps:

• Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
• Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

HONEY GRAHAM CRACKERS

Steps:

• Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
• In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
• Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

HONEY MUSTARD LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 egg, honey, mustard, butter, salt, turmeric if desired and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Beat remaining egg; brush over top. Bake at 400° for 20 minutes. Cover loosely with foil. Bake 15-17 minutes longer or until golden brown. Remove from pan to a wire rack to cool.

BANANA HONEY NUT LOAF

Steps:

• Heat oven to 350 degrees F; coat a 9x5x3-inch loaf pan with nonstick cooking spray.
• Make topping: In a medium-size bowl, blend together flour and butter with your fingertips.
• Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist); set aside.
• In large bowl, prepare banana loaf; whisk together flour, baking powder, salt, baking soda and nutmeg.
• Make a well in the center of the dry ingredients.
• In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla.
• Pour into well in flour mixture and stir until just combined.
• Stir in nuts and transfer batter to prepared pan.
• Sprinkle with topping.
• Bake loaf at 350 degrees for 55 minutes.
• Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.

HONEY GRAHAM NUT OVALTINE MILK DELIGHT!

Steps:

• Put the Graham crackers in a bowl.
• Add Ovaltine.
• Mix well.
• Add milk.
• Mix well.
• Grab a spoon and eat away!

HONEY GRAHAM MUFFINS

Steps:

• 1. In medium bowl combine crumbs, flour, sugar, baking powder and salt. Set aside.2. In large bowl combine egg, milk, oil and vanilla. Add graham mixture, stirring until just combined. Stir in pecans.3. Line twelve 2 1/2-inch muffin cups with paper bake cups or spray with cooking spray. Fill each 2/3 full. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely or serve warm.

HONEY-NUT GRAHAM CHEWS

Steps:

• Line 8-inch square pan with foil. Lightly grease foil; set aside.
• Place marshmallows, butter and honey in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Remove from heat. Add vanilla, crushed grahams and peanuts; mix well.
• Press mixture firmly into prepared pan; cover. Refrigerate several hours or until chilled. Cut into 1-inch squares. Store in tightly covered container in refrigerator.

HONEY GRAHAM NUT LOAF

Steps:

• 1. In large mixing bowl combine graham crumbs, flour, granulated sugar, baking powder and salt.2. In small bowl combine egg, milk, oil and vanilla. Add to graham mixture. Stir until just combined. Stir in nuts.3. Spread batter in 8 x 4 x 2-inch loaf pan coated with nonstick cooking spray. Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely.4. In small bowl stir together powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over loaf.