Oat & Honey White Wheat Bread

Looking for a change from my usual bread recipes and here’s a good one! This recipe makes 2 loaves, but because we were barbecuing burgers for dinner, instead of a second loaf, I made 8 burger buns. In the picture you might notice there are only 7 buns, I couldn’t wait!

1½ cups old-fashioned oats (plus a little more coating loaves)
4 Tbl butter
1/2 cup honey
2 tsp salt
2½ cups boiling water
1/2 cup warm water (about 110°)
4½ tsp (2 pkts) dry yeast
3 cups white wheat flour
3 cups all-purpose flour

In large bowl of mixer, add oats, butter, honey, and salt, pour boiling water over and let sit for about 30 minutes. Sprinkle yeast over the 1/2 cup warm water, let sit until foamy. Add yeast mixture to oat mixture and stir. Add white wheat flour and all-purpose flour, mix until combined. Knead for about 7-8 minutes. Turn out into greased bowl, cover and let rise 1 hour.

Turn dough out onto flour surface and cut in half. Shape into 2 loaves and place in greased loaf pans. Let rise until double, about 30-45 minutes.

Preheat oven to 350°. Bake bread 35-40 minutes (bake buns 20-30 minutes), or until temperature at center of  loaf is 200°. Remove loaves from oven, cool in pans 10 minutes, then remove from pans to cooling rack.

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Fast Honey Buttermilk Bread

This bread takes about 1½ hours to make and it is DELICIOUS! One of my favorite things is a fat end slice of homemade bread hot from the oven slathered with butter. It reminds me of my childhood, coming home from school and mom would have bread right from the oven with butter and homemade jam for an after school snack. Thanks Mom!

5¼ cups flour
2 pkt (4½ tsp) dry yeast
1/2 cup warm water (about 110°)
3 Tbl honey
1/3 cup oil
1½ tsp salt
1½ cups warm buttermilk

In bowl of mixer, add flour and yeast. Pour in warm water over yeast. Add honey, oil, salt and warm buttermilk (heat buttermilk in microwave on 50% until warm, careful not to curdle). Mix for 5 minutes. Spray counter and 2 bread pans with non-stick spray. Shape loaves, place in pans and cover. Let rise 45-60 minutes. Bake at 375° for 25-30 minutes (tent with foil during baking if necessary so loaves don’t get too brown).

Vermont Whole Wheat Oatmeal Honey Bread

My new favorite bread recipe! This is #7 of the Best Basic Recipe Collection on kingarthurflour.com. The flavor of this bread is wonderful, a little sweet from brown sugar and honey with a hint of cinnamon. I will be making it again and again!

2 cups boiling water
1 cup rolled oats
1/2 cup brown sugar
1 Tbl honey
4 Tbl butter
1 Tbl kosher salt or 2½ tsp table salt
1 tsp cinnamon
1 Tbl yeast
1½ cups white whole wheat flour
4 cups all-purpose flour

In a large mixing bowl, combine water, oats, brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, which typically takes about 10 to 15 minutes. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.

Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer. Turn the loaves out onto a rack to cool.

Cranberry Almond Energy Bites

These yummy little babies can be found in our refrigerator to grab anytime you need a little pick me up. Quite often, a couple of these energy bites are my breakfast. Thanks to our daughter for getting us hooked on this healthy snack.

2 cups old fashioned oats
2/3 cup chopped almonds
2/3 cup shredded coconut
2/3 cup dried cranberries
2/3 cup mini chocolate chips
1 Tbl chia seeds
1 cup peanut butter
1/2 cup honey

Mix all ingredients together thoroughly, hand mixer works well. Form into balls (I make mine small, using my 1½” cookie scoop). Keep in an airtight container in the refrigerator. This recipe makes approx 48 – 1½” diameter energy bites, approx 86 calories per bite. Original recipe found at thecreativebite.com.

Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

   

2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey

Preheat oven to 425°.  Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle.  Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.

1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)

Whisk together until smooth and drizzle over braid.

One Year Ago: Giant Chocolate Cookies

Two Years Ago: Rolo Caramel Brownies

Three Years Ago: Raspberry Scones

Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

One Year Ago: Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge

Fast Homemade Honey Buttermilk Bread

A very popular post here at CookiesCakesPiesOhMy is One Hour Homemade Bread. I wanted to call this Honey Buttermilk Bread “one hour” but it takes longer, about an hour and a half. But, that is not a long wait for the end product of freshly baked bread.

5¼ cups flour
2 pkt (4½ tsp) dry yeast
1/2 cup warm water (about 110°)
3 Tbl honey
1/3 cup oil
1½ tsp salt
1½ cups warm buttermilk

In bowl of mixer, add flour and yeast.  Pour in warm water over yeast.  Add honey, oil, salt and warm buttermilk (heat buttermilk in microwave on 50% until warm, careful not to curdle). Mix for 5 minutes. Spray counter and 2 bread pans with non-stick spray.  Shape loaves, place in pans and cover with towel.  Let rise 45-60 minutes.  Bake at 375° for 25-30 minutes (tent with foil during baking if necessary so loaves don’t get too brown).  Makes 2 loaves.

One Year Ago: Quick & East Mousse

Two Years Ago: Strawberry Milkshake Mini Cakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Homemade Power Bars

Have you seen the section at your local grocery store for Power Bars? It has grown, unbelievable the types, variety, and flavor combinations. Do you think some people are living on these things? I guess if you are on the go and need to refuel in a hurry it’s the perfect product. So, here is a natural and healthy version to make at home for probably half (if not more than half) the cost. Inspired by eatingwell.com.

I know, this totally strays from my normal posts. Never fear, something terribly indulgent will follow soon. ;o)

1 cup old fashioned oats
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 Tbl flax seeds
1 Tbl sesame seeds
1 cup crisp rice cereal
1/4 cup raisins
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup natural creamy peanut butter
1/4 cup raw sugar
1/4 cup honey
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 350°. Line a 9″x9″ pan with foil and spray with non stick spray.

Spread oats, almonds, sunflower seeds, flax seeds, and sesame seeds on baking sheet. Bake until oats are lightly toasted and nuts are fragrant, shaking pan halfway through, about 10 minutes total. Transfer to large bowl. Add rice cereal, raisins, golden raisins, dried cranberries, and dates; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in small saucepan. Heat over medium-low, stirring frequently, until mixture bubbles lightly, 2 to 5 minutes.

Pour peanut butter mixture over dry ingredients and mix thoroughly. Transfer to prepared pan. Lightly coat your hand with cooking spray and press mixture down firmly to make even layer. Refrigerate until firm, about 30 minutes. Using foil, pull out of pan; cut into bars.

One Year Ago: Chocolate Chocolate Chip Cinnamon Rolls

Two Years Ago: Cinnamon Cornbread with Cardamom Honey Butter

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

A little taste of Fall. A soft sugar cookie with a hint of cinnamon topped with creamy cinnamon honey butter frosting, um, yum!

Cinnamon Sugar Cookies:
10 Tbl butter, room temperature
3/4 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg; mix well. Stir together flour, baking powder, cinnamon, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes, pull out before edges start to turn golden. Cool completely before frosting.

Cinnamon Honey Buttercream Frosting:
1/2 cup butter, room temperature
2½ cups powdered sugar
3 Tbl honey
1 Tbl milk
cinnamon sugar for sprinkling
sugar crystals for sprinkling

Whip butter with electric mixer until light and creamy. Add powdered sugar, honey, and milk; whip until frosting is a creamy spreading consistency. Frost each cookie and sprinkle with cinnamon sugar and sugar crystals. Makes about 2½ dozen 2½” diameter round cookies or 16-4″ diameter round cookies.

One Year Ago: White Chocolate Blondies w/Raspberry & Pecans

Two Years Ago: Zucchini Oatmeal Sandwich Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fruit & Honey Graham Granola

It is summer, and I always make granola. Why? Well, I did it one year to take with us on our family vacation to Sun Valley ID and then did it the next year and now…well it’s tradition! We can’t go without it, it just wouldn’t be right! Great for breakfast or snacking anytime.

3 cups Rice Krispies
2 cups chopped (chunks) graham crackers
4 cups old fashioned oats
1/2 cup sliced almonds
1 cup raisins
1/2 cup chopped dried apple
1/2 cup chopped dried banana
3/4 cup Craisins
1 cup butter, melted
1/2 cup brown sugar
1/2 cup honey

Preheat oven to 350°. In large bowl, stir together Rice Krispies, graham cracker, oats, almonds, raisins, apple, banana, and Craisins. In medium bowl, stir together melted butter, brown sugar, and honey. Pour over oat mixture and gently stir to coat. Spread evenly in two baking sheets sprayed with non-stick spray. Bake for 8 minutes, take out and stir. Trade tray placement in oven, top goes to bottom rack and bottom goes to top rack, bake for 8 minutes more. Remove and stir, trade placement of trays in oven again and bake for 8 minutes more. Watch closely, don’t want the granola too brown (stir again if necessary). After removing after third 8 minute baking, let trays of granola cool completely. Break into chunks, desired size and keep in in airtight container. Ready to crunch, yum!

You might want to check out these other granola recipes:
Pumpkin Pie Granola
Dark Chocolate Peanut Granola
Homemade Granola

 

One Year Ago: Summer Vegetable Tian

Two Years Ago: Jam Filled Sweet Muffins