Honey Oat Bread

I love bread! This one is a little sweet, buttery, moist and delicious. It makes perfect toast because all that buttery, sweet, oaty-ness is turned up. The recipe is for a pullman pan, but offers the conversion for a large, 9×5 loaf pan. It just takes longer to bake, about 40 minutes. Be sure to check its temperature before de-panning. Thanks for reading, enjoy!

Honey Oat Bread – adapted from King Arthur Flour

  • 3 cups AP flour
  • 2 1/4 teaspoons yeast
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 1/2 teaspoons salt
  • 4 tablespoons melted butter
  • 3 tablespoons honey
  • 1 cup to 1 cup + 2 tablespoons lukewarm water*
  • *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.

1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.

3) Gently deflate the dough, and shape it to fit into a 9×5 loaf pan. Cover lightly with plastic wrap and let rise until the loaf crests over the pan by one inch. Preheat your oven to 350 during the last 15 to 20 minutes of the rise time.

4) Remove the plastic and place in the center of the oven, bake for 40 to 45 minutes or until a thermometer inserted in the center registers at least 190 degrees F.

7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Yield: 1 standard loaf.

Honey Ham

I have been making this for at least five years now – it’s always a hit! My husband loves this and would probably disown me if I didn’t make it – even when it’s just the four of us. Thankfully the leftovers are amazing – especially fried up the next day with a side of scrambled eggs 🙂

Years ago before I was bold in the kitchen, we used to buy Honey Baked Ham, but that is expensive. I was determined to have those flavors at a fraction of the cost. I found the recipe at Allrecipes, but modified it slightly to suit our tastes. First, I omit the corn syrup and substitute it with brown sugar. Then up until a couple of hams ago, I left out the cloves because I wasn’t very daring with my seasonings. Now I always add them and it really adds a nice flavor to the ham. Last year I tried cooking this – or warming it through, in my crock pot. I needed all the oven space for the turkey and I was pleased with how the ham turned out. It’s nice not to have to watch it closely and open the hot oven to baste it every 15 minutes. I just keep the glaze on a double boiler and brush the ham with it every 15 or 20 minutes. It wont caramelize nicely like it does in the oven, but you can always place it under the broiler for a few minutes when the oven becomes available. Thanks for reading, enjoy!

Honey Glazed Ham – adapted from Allrecipes

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark brown sugar
  • 2 cups honey
  • 2/3 cup butter


Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.


Yes, another granola recipe. I have changed this one up a bit by using coconut oil, and a lower cooking temp. The coconut oil’s smoke point is 350, so I’m knocking the temp by 100 degrees just to be on the extra-safe side. This smells fantastic while baking!
Verdict: I enjoyed this granola with sliced bananas and raisins. This is my first time using sesame seeds for anything, but I can’t really taste them in this, but I have read how beneficial adding them to my diet is. Apparently the seeds are high in copper, manganese, calcium, fiber and other important nutrients. So, despite the maple syrup and honey in this, the granola is healthy and packed with nutrition. This was also my first time using coconut oil which is also super healthy and considered by some to be the healthiest oil on earth. My first thought about coconut oil was “is this going to make my food taste like coconut”, but it’s flavorless. I’ve been looking for ways to use the oil and it’s not just for food but can be used on your skin and hair. There is a lot of information to look through! 🙂 Thanks for reading, enjoy!
Aunt Melissa’s Granola – adapted from Artisan Bread in Five Minutes a Day
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/4 cup sesame seed
  • 1/2 cup raw sunflower seeds
  • 3/4 cup chopped almonds
  • 3/4 cup shredded unsweetened coconut
  • raisins or your favorite dried fruit for serving
1. Preheat your oven to 250 degrees. Line two baking sheets with foil and lightly oiled or a silpat.
2. Combine the honey, maple syrup, oil, water and vanilla, set aside. Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked).
3. Add the honey mixture and toss with a spoon until the oats are well covered. Spread the granola in a thin layer on the baking sheet.
4. Bake for 40-50 minutes. After 20 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Honey Mustard Dressing

This was absolutely perfect compliment to my salad. I’m also loving the addition of apples, walnuts and feta to my basic salad toppings. The dressing couldn’t be easier to whip up – it actually took me longer to search for a recipe than it took to make. Three ingredients are all you need for this tangy and sweet dressing. This is my new favorite salad! Thanks for reading, enjoy 🙂

Honey Mustard Dressing – adapted from Food Network

  • 5 tablespoons honey
  • 3 tablespoons smooth Dijon mustard
  • 2 tablespoons white wine vinegar

Combine all ingredients and whisk until smooth.


Buttermilk Sandwich Bread

This loaf smells like honey! I can’t wait for it to cool so I can try a slice 🙂 Here’s another sandwich loaf to add to the very short list of recipes I have tried. I have wanted to make bread that required the use of buttermilk for some time, and thankfully I had enough to make this. The bread is relatively healthy too, because there are only 2 tablespoons of butter in it. The other sandwich breads I have made require 4 or 6 and those recipes are for smaller loaves.

Verdict: This bread has a slight tang reminiscent of a sour dough – not too sour at all though. It’s perfect for sandwiches and toast and I like that this makes a large 9 inch loaf, which gives me about 16 slices worth – that’s lots of sandwiches! Thanks for reading, enjoy!

Buttermilk Sandwich Bread – Tracey’s Culinary Adventures

  • 3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
  • 2 teaspoons salt
  • 1 cup cold buttermilk
  • 1/3 cup water – hot
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 1 envelope (2 1/4 teaspoons) instant yeast

Directions –

1. In a 2-cup measuring cup, pour hot water, buttermilk, butter and honey. Place in the microwave and heat for 30 – 45 seconds, take out and stir to combine the honey with the other ingredients. Make sure the mixture isn’t too hot, but it should be warm – 110 degrees.

2. In your standing mixer bowl, add 3 1/2 cups of the  flour, yeast and salt and mix to combine. Pour your wet into your dry ingredients and stir until a rough dough forms – it will be sticky! Using your dough hook, knead for 5 minutes but take a couple breaks in the kneading to scrape the bowl and dough hook down. *My dough was super sticky, I had to use all the reserved flour to make mine slightly less sticky* If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time (up to 1/4 cup total) until the dough is no longer sticky. Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

3. Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and place in warmed oven until dough doubles in size, 60 to 80 minutes.

4. Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With long side facing you, roll dough firmly into a cylinder, pressing firmly with fingers to make sure the dough sticks to itself. Place dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all 4 sides of the pan. Cover with plastic wrap and set aside in a warm spot until the dough crests over the top of the pan by 1 inch, about 30 minutes. During the last 15 minutes of the rise, preheat your oven to 350.

5. Bake for 40 to 50 minutes or until your loaf internal temperature reaches 195 degrees. Turn out and cool on a wire rack – cool completely before slicing.


My Mom and Dad sent money for Christmas – always a good gift! I had a lot of fun choosing new kitchen toys that will make my life a little easier. With my portion, I bought two new loaf pans (I can’t wait to use these), a new cooling rack and a stick blender. Oh, how I love you stick blender…I have so far only used it to make smoothies, but if that was all it was good at making that would be just fine with me. It’s a lot less hassle than dragging out the blender every morning, and I have even had time to make the kids one before school too. The clean up is so easy too which is always a plus. Anyway, here’s my tasty, super simple, healthy, basic smoothie. Enjoy!

Morning Smoothie

  • 1/2 cup almond milk
  • 1/8 cup Greek vanilla yogurt
  • 5 slices frozen banana ( the secret to a thick smoothie )
  • 4 frozen strawberries
  • 10 frozen blueberries
  • 5 frozen peach slices
  • squeeze of honey

Directions –

Place all ingredients into the mixer beaker and blend using an up and down motion until ingredients are combined.