Oh, Honey.
Back on my days on the farm a la Laura Ingalls, Farmer Brown got buzzy. Since we parted on good terms, he showed up a few weeks ago with two jars of his labor. Look at how beautiful it is. I am proud of his work.
I wanted to make sure that I made something worthy of the honey. I searched and looked for days and found this recipe in an old church cookbook. I thought it would be perfect. It was good but didn't really showcase the flavor of the honey like I had hoped.
Honeycomb Coffee Cake
1/4 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. graham cracker crumbs
1/4 c. butter, melted
1 Tb. lemon juice
10 oz. can refrigerated flaky biscuits
1/4 c. finely chopped nuts (I chose pecans)
Honey
Heat oven to 400 degrees. Grease a 9" round cake pan. In a small baggie, combine brown sugar, cinnamon, nutmeg, and graham cracker crumbs. In another small bowl, combine melted butter and lemon juice. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Drop biscuit pieces a few at time into the baggie, and shake to cover biscuit pieces completely. Do this until all biscuit pieces are covered. Arrange coated pieces evenly in the prepared pan. With a small wooden spoon handle, poke a deep hole in each piece. Drizzle with the butter mixtures. Sprinkle with nuts. Bake for 12 -18 minutes or until golden brown. Turn immediately onto a wire rack and invert to a serving plate. Fill the holes with honey before serving.
I'm still looking for ways to use the rest of the honey. Any good ideas?
I wanted to make sure that I made something worthy of the honey. I searched and looked for days and found this recipe in an old church cookbook. I thought it would be perfect. It was good but didn't really showcase the flavor of the honey like I had hoped.
Honeycomb Coffee Cake
1/4 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. graham cracker crumbs
1/4 c. butter, melted
1 Tb. lemon juice
10 oz. can refrigerated flaky biscuits
1/4 c. finely chopped nuts (I chose pecans)
Honey
Heat oven to 400 degrees. Grease a 9" round cake pan. In a small baggie, combine brown sugar, cinnamon, nutmeg, and graham cracker crumbs. In another small bowl, combine melted butter and lemon juice. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Drop biscuit pieces a few at time into the baggie, and shake to cover biscuit pieces completely. Do this until all biscuit pieces are covered. Arrange coated pieces evenly in the prepared pan. With a small wooden spoon handle, poke a deep hole in each piece. Drizzle with the butter mixtures. Sprinkle with nuts. Bake for 12 -18 minutes or until golden brown. Turn immediately onto a wire rack and invert to a serving plate. Fill the holes with honey before serving.
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| I used the wrong kind of biscuits and my honey holes filled in. |
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