Honey Party Buns
1 cup butter, cut into pieces 2 eggs, beaten
1/2 cup honey 1 teaspoon baking powder
2 cups boiling water 1 teaspoon salt
2 packages active dry yeast 3 1/2 cups whole wheat flour
1/3 cup warm water 4 to 4-1/2 cups all-purpose flour
Place butter and honey in a large bowl; pour the boiling water over and set aside to cool to 110º – 115º. In a small bowl, dissolve yeast in warm water; set aside. To honey mixture, add eggs, baking powder and salt. Add yeast mixture and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. On a lightly floured surface, roll each half to 1/2 inch thickness, cut with a 2-1/2 inch cutter. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350º for 15 -20 minutes or until golden brown. Remove from pans to cool on wire racks. Make into small sandwiches, if desired, by filling with ham, cheese and lettuce, or serve plain. Makes 4-5 dozen.
Crunchy Pecan Fish
1 pound catfish or whitefish 1/4 teaspoon pepper
fillets 1/4 cup all-purpose flour
1/4 cup bread crumbs 1/4 cup milk
2 tablespoons cornmeal Oil for frying
2 tablespoons Parmesan cheese 1/3 cup chopped pecans
2 tablespoons ground pecans 1/4 teaspoon salt
Divide fish into 4 portions; set aside. In a bowl, mix together bread crumbs, cornmeal, Parmesan cheese, ground pecans, salt and pepper. Coat each piece of fish with flour, then dip each in milk. Coat evenly with crumb mixture.
Heat oil in a skillet; add fish and fry 4 to 6 minutes on each side. Add chopped pecans to skillet; cook and stir an additional 2 minutes.
Serves 4.
Chocolate Marshmallow Bars
3/4 cup butter, softened 3 tablespoons baking cocoa
1 1/2 cups sugar 1/2 teaspoon baking powder
3 eggs 1/2 cup chopped nuts
1 teaspoon vanilla extract 4 cups mini marshmallows
1/3 cups all-purpose flour 1/2 teaspoon salt
Topping:
1 1/3 cup semisweet chocolate chips, 1 cup peanut butter, 3 tablespoons butter, 2 cups Rice Krispies
In a small bowl; cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15×10 inch baking pan. Bake at 350º for 15-18 minutes or until set.
Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars, immediately. Chill. Makes about 3 dozen bars.
