Monthly Archives June 2015

Recipe By : Kathey Jo
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup milk
1/3 cup vegetable oil
1/2 cup honey
3 teaspoons grated lemon peel
1 egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Honey-Lemon Glaze — (recipe follows)

HONEY-LEMON GLAZE
2 tablespoons honey
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice

Heat oven to 400º. Grease bottoms only of 8 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. Beat milk, oil, honey, lemon peel and egg in large bowl. Stir in remaining ingredients except Honey-Lemon Glaze just until flour is moistened...

By Kathey Jo

• 1 lb  Powdered sugar
• 1/2 cup  Cocoa
• 1/4 teaspoon  Salt
• 1/4 cup Milk
• 1 tablespoon Vanilla extract
• 1/2  cup Butter
• 1 cup Nuts, chopped

Instructions:

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly).

Put butter over top in center of dish.

Microwave at high for 2 minutes, or until smooth.

If all butter has not melted in cooking, it will as mixture is stirred.

Blend in nuts.

Pour into a lightly-buttered 8x4x3″ dish.

Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.

Cut into squares.

Makes about 36 squares.