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Holiday Honey Cookies (Gingerbread)
Makes 4 dozen gingerbread men
7-1/2 cups all-purpose flour
1 Tablespoon baking soda
2 Tablespoons cinnamon
1 Tablespoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1-1/2 cups (3 sticks) butter
1-1/2 cups dark brown sugar
1 teaspoon lemon zest
3/4 cup honey
3 eggs
Sift dry ingredients together; set aside. In a mixing bowl, cream together butter, brown sugar and zest. Add honey in a steady stream and mix until smooth. Add eggs, one at a time; mix well. Add dry ingredients, a cup at a time; mix well. Divide dough in two, flatten into disks, and wrap in wax paper or plastic wrap. Refrigerate 30 minutes or until firm enough to roll. Roll out dough to 1/4-inch thickness. Cut with cookie cutters into desired shapes. Bake in a pre-heated 350 degree F oven for 12 to 15 minutes, or until beginning to brown. Makes 4 dozen 4-inch large gingerbread men.
Honey Cake
submitted by: Elaine Sheidlower
3 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cup veg oil
1 cup Remsburger Farms Honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs (room temp)
1 tsp vanilla extract
1 cup warm strong coffee
1/2 cup fresh orange juice
2 round cake pans, generously greased.
Pre heat oven to 350 degrees.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee, orange juice. Stir well together, to make a thick, well blended batter. Spoon batter into prepared pans. Bake until cake springs back when you gently touch the cake center. Start checking it after 45 minutes, it could take up to 60 mins, depending on oven.
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