Acorn Honey Bread Recipes

HONEY CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

ACORN BREAD

Steps:

• Heat oven to 400 degrees.
• Grease a loaf pan.
• Sift together dry ingredients in a bowl.
• In a separate bowl, combine egg, milk, and oil.
• Combine dry and liquid ingredients.
• Stir just enough to moisten dry ingredients.
• Batter will be a bit lumpy.
• Pour into a greased pan, bake at 400 degrees for 30 minutes.
• Acorns are very easy to use, similar to chestnuts.
• First examine the acorns as you pick/gather them.
• Throw away any that are wormy/moldy/cracked/etc.
• Next, shell them.
• Early in the season (August-September) the shell is usually soft enough to cut through.
• Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
• Taste the raw acorns- if they are bitter, they need to be boiled.
• Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
• When the water no longer turns brown (looks a lot like tea), the acorns are ready.
• The next step is to roast the acorns slightly.
• Use a warm oven, no more than 250 degrees.
• Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
• Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
• They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.

ACORN HONEY BREAD

Steps:

• Put the acorn meats into a pot with enough water to cover. Bring the water to a boil, then drain. Repeat 3 times or till the bitterness is gone (the water should be clear). Once you have leached the nuts, dry them on a cookie sheet in a low oven (about 200°F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool.
• Grease two loaf pans with margarine.
• Mix together all dry ingredients, thoroughly.
• Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well.
• Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden.
• If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes.
• Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its flavors have had a chance to mellow and blend.

THE BEST HONEY CORNBREAD

Steps:

• Set oven to 400 degrees F.
• Grease an 8 x 8-inch baking pan.
• Combine all dry ingredients.
• Cut in the shortening with a pastry knife until it's like small crumbs.
• Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth.
• Pour into a well-greased and floured baking pan.
• Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and the cayenne pepper to taste. Whisk together egg and milk. Gently stir milk mixture into cornmeal mixture. Stir in melted butter and zest.
• Meanwhile, place remaining tablespoon butter in an 8-inch ovenproof skillet (preferably cast iron) or an 8-inch round cake pan or pie dish. Heat in oven until melted and foaming, about 2 minutes. Remove from oven, and pour batter into skillet. Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush top with honey; let cool.