Brown Bread

1 tablespoon unsalted butter for greasing
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup white corn flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants

Preheat the oven to 325 degrees.

Generously grease a 1-quart pudding mold or 1-pound coffee can. (I used a vegetable juice can, which was a little too tall, but worked fine.) Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.

Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil securely to make it airtight.

Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.

Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove foil and allow to cool for 1 hour before unmolding.

Upside Down Cake

For the cake pictured, the fruit was half apple pieces and half pie cherries. The syrup was a mixture of purreed cherries, water, and about 1 Tbls. of honey.

2 cups of apples, pears, stone fruits, and/or berries--fresh, canned, or frozen
1/4 cup or to taste of honey
1 1/4 cup water, fruit juice, or a combination
2 Tbls. flour
2 eggs
1/2 cup applesauce
1 3/4 cup whole-wheat pastry flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk or nut milk
1/2 cup honey

Preheat oven to 350.

If using canned fruit, drain the liquid. Use the liquid to partially replace the water, if desired. Place fruit in a buttered 9x13" pan.

Place water in a small saucepan. Add honey to taste and stir in the 2 Tbls. flour. Bring to a boil and simmer for 1 minute. Pour over the fruit and set in the oven.

Beat together eggs, applesauce, and 1/2 cup honey.

Sift together the flour, baking powder and salt. Add in 3 alterations with the milk to the egg mixture. Pour over the fruit and bake for 35-45 minutes.

Honeyed Pears

6 pears
1/2 cup honey
1/4 tbsp. ground cinnamon

Heat oven to 400ºF.

Cut each pear in half and scoop out the core.

Place pears cut side up in single layer on a spray coated pan. Put them as close together as possible.

Mix honey and cinnamon. Drizzle over pears.

Bake, uncovered, 30 to 40 minutes or until syrupy.

Let cool slightly, spoon honey mixture (any that dripped off onto the pan) over pears before serving.

Beetroot Wine

3 or 4 beetroots, washed, green cut off
sprinkling of cinnamon
1/4 cup honey
1 small carrot or 3 baby carrots
enough water to liquidize (about 4 cups)

Blend on high for 1 minute or longer, to make it liquefied. Strain. Take pulp, add about 2 cups water to it and another dash of cinnamon, and blend again. Strain that into original. Makes 1 pitcher. Texture should be as smooth as milk.



So delicious! I'll try it out with my juicer, might be simpler.

Barley Farls

2 cups warm water or barley tea
4 cups whole wheat or white wheat flour
2 tsp yeast
2 tsp molasses (or honey or maple syrup)
3/4 cup rolled barley
1 tsp. salt
1 Tbls. oil + more for frying

Knead all ingredients together for about 10 minutes. Let rise in a warm place for 15 minutes or longer. Roll out to a nice thickness, about 3/4", and cut into triangles. Grill in a skillet on each side until golden-brown and cooked through.

Traveling Oat Scones

From The Bellmaker.

1 cup whole wheat flour, whole wheat pastry flour, white wheat flour, or oat flour
1 cup oats
2 tsp baking powder
1/2 tsp salt
1/4 cup honey
1/4-1/2 cup dried fruit
1/4 cup water

In large bowl, sift flour, baking powder, and salt. Add honey and fruit. Mix well. Stir in enough water to form a stiff dough. Preheat oven to 425 (or get your fire ready). Grab handfuls of dough and form into circles. Bake on a greased sheet in the middle of the oven for about 10 minutes or until the tops are golden. For more authentic, bake over a fire, not sure exactly how because I haven't tried it. (Dutch oven? Large flat rock? Grill? Foil?)

Redcurrant Fritters

1 tsp. honey
2 cups whole wheat flour, whole wheat pastry flour, or white wheat flour
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup milk
1 cup redcurrants

Place all ingredients in bowl and mix well. Drop by spoonful into hot oil and fry until golden brown.

Plumcake

Variations include Plum and Damson Cake, and Wild Plum and Damson cake. Look at my --tips tag to learn about different types of plums.

1/2 cup applesauce
1/4 cup honey
3/4 cup brown sugar
2 Eggs
2 1/2 cups whole wheat pastry flour
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 tsp Cinnamon, ground
4 fresh plums
1/2 cup cherry syrup (from canned cherries) or cherry juice

Chop plums. Preheat the oven to 400 F. In a large mixing bowl, beat the applesauce with the honey and brown sugar, beating until creamy and smooth. Beat in the eggs. Sift all dry ingredients together; stir into the butter mixture, alternating with the cherry syrup/juice, beginning and ending with dry ingredients. Stir in the plums. Pour the batter into a greased 9" x 13" baking pan. Bake for 25 to 30 minutes, or until a toothpick tests clean. Turn the cake out of the pan and cool on a wire rack.

Rhubarb and Maple Crumble

6 cups rhubarb -- sliced 1/2" thick
1/3 cup maple syrup
1/3 cup regular oats
1/3 cup whole wheat flour
1/4 cup packed brown sugar
3 tablespoons Butter

Combine rhubarb and maple syrup together in a bowl, toss to coat. Spray 8"
pan with cooking spray (or coat with butter) and add rhubarb. Mix oats,
flour and brown sugar. Add butter and mix until it resembles coarse meal. Sprinkle mixture over rhubarb. Bake at 375 for 40 minutes or until rhubarb is tender.

Wild Cherry and Meadowcream Pie

Pastry for 2-crust 9-inch pie
1/2 cup honey
3 Tbls arrowroot powder
3 cups various cherries (tart pie, Queen Anne, and black). If using canned, drain syrup
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
Sliced almonds

Preheat oven to 350ºF (220ºC). Prepare the pie crust in the baking tin. Line the bottom of the crust with a single layer of sliced almonds.

Mix flour and spices in large mixing bowl. Stir in cherries and honey. Pour into a pastry-lined pie plate. Cover with the top crust.

Bake for 35 to 40 minutes or until crust is brown and juice begins to bubble.

Serve with Meadowcream.