Peanut Butter Oh’s

This is a family recipe. It is SOOO good! Always goes quick in our house. Enjoy!

INGREDIENTS:

Half a box of Oh’s Cereal (they sell it on Amazon and at Walmart)
2 tbsp butter
1/2 jar peanut butter (1 c)
1/2 little bear of honey (3/4 – 1 c, depending on how sweet you like it)
pinch salt
1 tsp ground ginger
1 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 c sliced almonds

DIRECTIONS:

  1. On stove in big pot over medium heat: Add butter. Let it melt. Add peanut butter and honey. Mix well. Add salt, ginger, cardamom, and cinnamon. Take pot off heat. Add cereal and almonds. Mix well.
  2. Pour into greased square pyrex. Let cool all the way and slice.
  3. Enjoy!

NOTE: you can sub cheerio’s, or plain life cereal.

NOTE2: if you don’t like spices, don’t add them. If you want a lightly spiced taste, halve the amount of spices I have used above. The above spice level is “Indian”, not “American”. And it’s divine! 🙂

Advertisements

Walsingham Honey Cake

Sold here if you don’t feel like making it. National Trust recipe.

INGREDIENTS:

225 g butter, softened
225 g light soft brown sugar
2 eggs, beaten
450 g flour, sifted
1 tsp ground ginger
1 tsp baking soda (aka bicarbonate of soda)
100 g raisins
50 g mixed candied peel
50 g glace cherries, halved
300 ml milk
75 g clear honey
75 g black treacle

TOPPING:

3-4 tbsp clear honey
40 g light soft brown sugar
50 g butter
50 g flaked almonds

MAKES ONE 7 inch square cake.

DIRECTIONS:

  1. Preheat oven to 325 F.
  2. Grease and line a 7 inch square tin.
  3. Beat together butter and sugar until light and fluffy.
  4. Add eggs, beat again.
  5. Add flour, ginger and baking soda. Beat again.
  6. Stir in dried fruit and cherries.
  7. WARM: milk, honey and treacle. Add to main batter. Stir well.
  8. Turn into prepared tin and bake for 2 hours or until a skewer comes out clean.
  9. Remove from oven and LEAVE in tin.
  10. Warm together topping ingredients (except almonds) and pour over the warm cake.
  11. Sprinkle cake with almonds and allow to cool completely IN THE TIN.
  12. Enjoy!

NOTE: SO Yum. SO. SO. SO. Yum. Great taste, great texture, a million stars, all the way.

Welsh Honey and Ginger Cake

This is a British National Trust recipe, so I’m including the metric measurements for reference. In Wales, they make it for St.David’s Day. The local name for the cake is Tiessennau Mel.

Honey Cake 1 Honey Cake 2

INGREDIENTS:

100 g (4 oz) butter = 1 stick butter
225 g (8 oz) honey = 1 c honey
150 ml (5 oz) milk = 5/8 c milk
450 g (1 lb) flour, sifted = 4 c flour
pinch salt
2.5 tsp baking powder
3 tsp ground ginger
100 g (4 oz) sultanas (sultana = golden raisin) = 1/2 c raisins
50 g (2 oz) mixed candied peel = 1/4 c fruitcake mix
2 eggs, beaten

DIRECTIONS:

1. Preheat oven to 350F.

2. Grease an 8 inch cake pan.

3. Melt butter with honey and milk on stove over low heat. Remove from heat and leave to cool.

4. Mix flour, salt, baking powder, ginger, raisins and candied peel.

5. Add eggs to flour mixture.

6. Add honey and milk mixture to flour mixture.

7. Consistency should be soft.

8. Pour batter into cake pan. Bake 65-70 min.

NOTE: I am baking in a cast iron pan as a test. Oiled, no parchment, no flour, did not preheat.
Batter = amazingly delicious. DO NOT BAKE IN A CAST IRON, IT REALLY DRIES OUT THE CAKE.

Outback Steakhouse Honey Wheat Dinner Rolls

These are the Outback Steakhouse Honey Wheat Dinner Rolls.

Outback Rolls 1 Outback Rolls 2

Makes 12 rolls

Ingredients:

Dough
1 1/3 cups (10 5/8 ounces) warm water
4 tablespoons (2 ounces) butter, softened
1/2 cup (6 ounces) honey or molasses
2 3/4 cups (12 1/2 ounces) King Arthur Unbleached Bread Flour
1 3/4 cups (7 3/4 ounces King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
2 teaspoons salt
1 tablespoon powdered caramel color OR 2 teaspoons liquid caramel color (optional, but without it the rolls will lack their distinctive color) OR 1 tsp ccocoa powder OR 1 tsp coffee powder (I used both the coffee powder and the cocoa powder)
2 1/2 teaspoons instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid, bread machine, or mix by hand. Dough will be sticky and slightly elastic.

If you’re using a bread machine, program it for the dough or manual cycle.

If you’re using a Kitchenaid, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl.

If preparing this dough by hand, remember that it’s very sticky and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS
Nutrition information per serving (1 roll, 109g): 304 cal, 5g fat, 7g protein, 44g complex carbohydrates, 14g sugar, 4g dietary fiber, 13mg cholesterol, 430mg sodium, 173mg potassium, 46RE vitamin A, 3mg iron, 12mg calcium, 131mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

VERDICT: BEST RECIPE EVER. NEVER MAKE ANOTHER DINNER ROLL RECIPE. NEVER. NEVER. NEVER. BE A HERO AND MAKE THIS. PILLOWY SOFT, LIGHT, AMAZING TEXTURE, HONESTLY THE BEST. THING. EVER.

THIS IS THE GOLD STANDARD OF DINNER ROLL RECIPES.

THANKS, KING ARTHUR FLOUR, FOR SHARING THE AMAZING!!!