Thanksgiving Honey Treats
Honey is a perfect way to sweeten up any dish you choose this Thanksgiving. Whether you choose to use it on the turkey, the stuffing, or the rolls, Goffle Brook Farms has all the honey you could possibly need for this Thanksgiving and any other cooking needs. The honey available at Goffle Brook Farms comes right out of New Jersey and is absolutely delicious. Spread it on your toast, drink it with your tea, or maybe try it with one of these irresistible honey treats?
What You Need:
- 1 cup (240ml) whole milk, warmed to about 110°F1
- 2 and 1/4 teaspoons yeast
- 1/2 teaspoon granulated sugar
- 1/4 cup (84g) honey
- 1 large egg + 1 egg yolk
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 3 and 1/2 cups bread flour
- 1/4 cup (60g) softened unsalted butter
- 2 Tablespoons (42g) honey
- Start by pouring warm milk into your stand mixer with a dough hook attachment. Or just a regular large mixing bowl. Empty yeast and 1/2 teaspoon sugar into the bowl and give it a light stir. Allow to sit for 5 minutes. The mixture should be frothy by then. If it is not, start over with new ingredients.
- Whether using a stand mixer on low, or mixing by hand, add in the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour to your mixing bowl. Beat at low speed for 1 minute, and then add in the remaining 1/2 cup of flour. Again, beat on low speed for 1 minute to combine it all. The dough should become thick, yet soft, and only a little bit sticky. However it should pull itself off the bowl when being mixed. Whenever it does, it is ready to knead. If the dough is too sticky to use – add more flour, only adding only 1 tablespoon at a time. Make sure to not add more than you need, as you can’t remove the flour.
- Form the dough into a ball and turn it out on a lightly floured surface. Knead dough for 2 minutes, then place dough in a greased bowl. Coat all sides of the dough. Cover the bowl with plastic wrap, or foil and place it in a warm spot to rise for about 2 hours.
- Once doubled in size, press down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface again. Press again to release any air bubbles you might have missed. Cut the dough in half with a sharp knife. Cut each bread half into another 8 equal pieces, for 16 pieces that are about 1/4 cup each. Shape as best you can and arrange in a greased 9 x 13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
- Preheat your oven to 350°F (177°C). Bake your rolls for 18 to 21 minutes until the tops turn golden brown and the edges of each roll look well cooked. While the rolls are baking, mix together the ingredients for the topping to make a creamy honey butter topping. Remove the rolls when they are done and brush or spread a generous amount of honey butter onto each roll while still warm.
- Can be covered and refrigerated for a week or froze for up to two months.. Warm up in a 300°F (149°C) oven for 10 minutes when reheating leftovers.
What You Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2% low-fat milk
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 egg
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt together. In a smaller bowl, whisk together the milk, honey, oil and egg.
- Pour the honey mixture into dry mixture and mix until it just starts to combine. Spoon your batter into a well-greased 9 x 9 inch pan.
- Bake in the oven at 350°F for 30 minutes or until a wooden toothpick inserted near the center comes out completely clean. Serve warm.
Honey Cornbread Stuffing
- 4 cups day-old honey cornbread crumbled
- 1 (4 oz.) Italian sausage
- 1 cup chopped green bell pepper
- 1/2 cup minced onion
- 1/2 cup chopped celery
- 1 tablespoon minced parsley
- 1 tsp. dried thyme leaves crushed
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup chicken broth
- 2 tablespoons honey
- To start, crumble honey cornbread into a large bowl.
- Remove sausage and in a medium skillet, crumble and saute sausage until brown. Using a slotted spoon or a drainer, remove sausage from skillet and add to cornbread. Drain all fat but 1 tablespoon.
- Place skillet back on at medium-high heat and stir in bell pepper, onion and celery. Saute until vegetables become soft, or for about 5 minutes. Add in parsley, thyme, salt and pepper. Cool, and then add to cornbread.
- Combine broth and honey in a small bowl. Pour this over the stuffing and place stuffing in a greased 9 x 9-inch baking dish. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for another 10 minutes until stuffing becomes lightly browned.
No matter what recipe you try this Thanksgiving for your family, Goffle Brook Farms is happy to provide the ingredients needed to make your big meal this year. Goffle Brook Farms has any herbs and spice needs, as well as any honey needs for sweetening up your Thanksgiving meal. We hope to see you here and hope you enjoy these sweet honey treats…