It has been a while since we posted a throw-back recipe from old issues of Dakota Family magazine. But as the weather continues to cool down, some sweet banana bread and carrot spice cake seem pretty warm and cozy.
These recipes appeared in the August 1998 issue of the magazine for National Honey Month, celebrated each September. According to Arlene Peterson, who was NDFB's Program Coordinator back then, "Honey helps in baking because it absorbs and retains moisture. Breads and cakes stay fresher longer when baked with honey. For best results, use recipes that specific honey."
She goes on to say that when substituting honey for granulated sugar, start by substituting half of the sugar. "With experimentation, honey can be substituted for all the sugar in some recipes."
Other tips when using honey:
- Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
- Ad 1/2 tsp. baking soda or increase baking soda by 1/2 tsp. for each cup of honey used.
- Reduce over temperatures to 325 degrees to prevent overbrowning.
And, did you know that North Dakota's bees and their beekeepers have been #1 in the production of honey in the nation for more than 20 years?
So even though we're a month late, celebrating bees with these sweet treats is a honey of an idea!
Bee-Sweet Banana Bread
Ingredients
½ cup honey
⅓ cup butter
1 tsp vanilla
2 eggs
¾ cup whole-wheat flour
½ cup all-purpose flour
½ cup quick-cooking rolled oats
1 tsp baking powder
1 tsp nutmeg
½ tsp salt
1 cup mashed ripe bananas
½ cup chopped walnuts
Instructions
Cream honey and butter in large bowl with mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan.
Bake in preheated 325-degree oven 50-55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack. Makes 1 loaf.
Carrot Spice Cake
Ingredients
½ cup butter
1 cup honey
2 eggs
2 cups finely grated carrots
½ cup golden raisins
½ cup chopped nuts
¼ cup orange juice
2 tsp vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1½ tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ ground nutmeg
Instructions
Cream butter in large bowl with mixer until fluffy. Beat in honey in fine stream until blended. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, orange juice and vanilla in small bowl; set aside.
Combine flours, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in another small bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Turn batter into greased 12x8x2-inch baking pan.
Bake in preheated 350 degree oven for 35-40 minutes or until wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool completely on wire.
To make an easy cream cheese frosting, beat together an 8 oz. package of cream cheese, 1 tsp. vanilla, 2 tsp. melted butter and 2 to 2½ cups powdered sugar.