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Jannine's Recipes from
Topsfield Fair 2005 Baking Contests


Important Notice:

These recipes are provided for your own, personal use.
Please do not post to your webpage, please do not link to my webpage,
and most importantly, please do not distribute or publish.

Just bake and ENJOY!



Honey-Raisin Granola Bars

2 cups quick-cooking oats
1/2 tsp. cinnamon
1 cup flour
3/4 cup sliced almonds
3/4 cup brown sugar
1/2 cup vegetable oil
3/4 cup raisins
1/2 cup honey
1/2 cup wheat germ
1 egg
1/2 tsp. salt
2 tsp. vanilla

Preheat oven to 350 degrees F. Line a 13x9” baking pan with foil or parchment paper and spray with cooking spray. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, cinnamon, salt and almonds. In a medium bowl, combine oil, honey, egg and vanilla. Pour the liquid mixture into the dry mixture and mix by hand until well combined. Press evenly into the prepared pan. Bake for 25-30 minutes or until the edges are golden brown. Cool completely in pan, then turn out onto a cutting board and cut into bars.
Makes 14 - 24 bars, depending on size.


Bee-Nana Bread

1/2 cup honey
1/3 cup softened butter
1 tsp. vanilla
2 eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 cup mashed ripe bananas
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Grease and flour a 9 x 5 loaf pan. In a large bowl, cream honey and butter until fluffy. Stir in eggs and vanilla and beat well. In a small bowl, combine all dry ingredients. Add dry ingredients alternately with the mashed bananas to the honey and butter mixture, mixing well. Stir in pecans. Spoon batter into prepared pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then turn out onto a rack to cool completely.



Honey-Oatmeal Bread

1 3/4 cup warm water
1 Tbsp. dry yeast
3/4 cup quick-cooking oats
1/3 cup honey
3 Tbsp. softened butter
2 1/2 tsp. salt
5 cups all-purpose flour
1 large beaten egg
1 Tbsp. additional quick-cooking oats
2 Tbsp. melted butter
1/2 tsp. additional honey
1 tsp. vegetable oil

In the bowl of a stand mixer, dissolve the yeast in the warm water and let sit for 5 minutes. Add the 1/3 cup honey, the 3/4 cup oats, the softened butter and salt and mix well using the paddle attachment. Add the flour and mix well. Change to the dough hook attachment and let dough knead for 4-5 minutes or until smooth and elastic. Brush the inside of a large bowl with the vegetable oil and turn the dough out into this bowl. Wipe the inside of the bowl with the dough ball and turn over to coat. Cover bowl with plastic wrap and let rise in a warm place for 1 hour. Punch down dough and turn into a 9x5” loaf pan that has been sprayed with cooking spray. Cover loaf with plastic wrap and let rise in a warm place for 30 minutes. Preheat oven to 350 degrees F. Brush the top of the loaf with the beaten egg and sprinkle with the 1 Tbsp. of oats. Bake immediately for 45-55 minutes or until brown on top and a tester inserted in the middle comes out clean. Mix the melted butter with the 1/2 tsp. of honey and carefully brush across the top of the warm loaf. Let cool for 5 minutes then turn loaf out onto a rack to cool completely.  


Honey-Wheat Dinner Rolls

1 1/4 cups warm milk
3 1/4 cups bread flour
1 egg
1 cup whole wheat flour
2 Tbsp. softened butter
1 1/4 tsp. yeast
1/4 cup honey
3/4 tsp. salt
1 tsp. vegetable oil
4 Tbsp. melted butter
1 Tbsp. honey

In the bowl of a stand mixer, pour the warm milk and sprinkle the yeast over it. Using the paddle attachment, stir and let sit for 5 minutes. Add egg, the 1/4 cup honey, softened butter and salt and mix well. Add the whole wheat flour, then the bread flour and mix well. Change to the dough hook attachment and let dough knead for 3-5 minutes, or until smooth and elastic. Brush the inside of another large bowl with the vegetable oil and turn the dough out into this bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. Punch down dough and divide equally into 12 portions. Take each of the 12 pieces and divide them to form three small balls per roll. Spray a muffin tin with cooking spray and place three small balls into each muffin cup.  Repeat with the remaining 11 portions of dough. Cover with plastic wrap and let rise in a warm place for 25 minutes. In the meantime, preheat oven to 350 F and prepare the honey butter by mixing the melted butter with the 1 Tbsp. of honey. Bake rolls for 10-15 minutes, or until lightly browned on top. Brush immediately with the honey butter and serve warm.   Makes 12 cloverleaf rolls.



Amish Poppy-Seed Salad Dressing

2 cups vegetable oil
1/2 tsp. onion powder
4 Tbsp honey
1/2 tsp. dry mustard
2/3 cup cider vinegar
1/4 cup poppy seeds

In a medium glass bowl mix all ingredients except oil.  Using an electric mixer, start mixing ingredients and pour oil in slowly and constantly, while mixing.  Store in refrigerator for up to two weeks in a sealed container.
Shake well before using.  Makes 2 cups.


Oatmeal-Raisin Chewies

3/4 cup softened butter
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 cup honey
1/2 tsp. salt
1 egg
2 cups quick cooking oats
dash nutmeg
1 tsp. cinnamon
1 cup raisins

In a large bowl, cream together butter, sugar and honey. Add egg, nutmeg, cinnamon, salt and baking soda and mix well. Add oats, flour and raisins and mix well to combine. Cover dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat oven to 375 degrees F and spray a baking sheet with cooking spray. Remove dough from refrigerator and drop by tablespoons onto prepared cookie sheet. Bake for 8 - 10 minutes, or until evenly browned. Cool on cookie sheet for 2 minutes, then move to wire rack to cool completely. Yield: 30 cookies.


Honey Spice Cake

1 cup hot water
1 tsp. instant coffee granules
1 cup honey
3/4 cup sugar
1/2 cup vegetable oil
4 eggs
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. salt

Preheat oven to 325 degrees F. Grease and flour a Bundt pan or cake mold. Mix hot water with instant coffee granules and set aside. In a large bowl, mix honey, sugar, oil and eggs until light and fluffy. In a medium bowl, combine all remaining dry ingredients and mix well. Alternate adding the dry ingredients and the coffee mixture to the creamed mixture and mix well. Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then turn out onto a rack to cool completely.


Irish Chocolate Mint Dessert (Challenge Recipe)
(recipe courtesy of Hershey's)

1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 teaspoons vanilla extract
1 cup flour
3/4 cup HERSHEY'S Cocoa
1 1/2 cups granulated sugar
2 1/2 cups powdered sugar
1/2 cup honey
1 Tbsp. plus 1 tsp. water
1/2 tsp. baking powder
1 Tbsp. peppermint extract
4 drops green food coloring
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
4 eggs

Heat oven to 350. Grease a 13x9x2 inch baking pan. Place 1 cup (2 sticks) butter in large
microwave - safe bowl; cover. Microwave at HIGH (100%) 2 minutes or until melted.
Stir in granulated sugar, honey and vanilla. Add eggs; beat well. Add cocoa, flour
and baking powder; beat until well blended. Pour batter into prepared
pan. Bake 30 to 35 minutes; test at 25 to 30 minutes; or until wooden pick inserted in center
comes out clean. Cool completely in pan on wire rack. Prepare mint cream center by combining
powdered sugar, 1/2 cup (1 stick) butter, water, peppermint extract, and food color. Beat until smooth.
Spread evenly on brownie. Cover, refrigerate until cold. Prepare chocolate glaze be
placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl.
Microwave at HIGH (100%) 1 minute or until mixture is smooth when stirred. Cool slightly;
pour over chilled dessert. Cover; refrigerate at least 1 hour before serving.
Cover and refrigerate leftover dessert.




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