Food prepared and photographed by Brooke Echols
Cook of the Month
Bonnie West, Coosa Valley EC
Bonnie West likes to cook and she likes to share her cooking with others. This month, her recipe for Peanut Butter Bars will be shared with over 455,000 of our readers as she won July Cook of the Month honors. “It’s been around a long time,” she says of the simple recipe which has been passed down in her family from her mother or mother-in-law. The recently retired fourth grade teacher at Ohatchee Elementary School enjoys making the bars for church events and for family, “and it makes a lot, especially if you cut them in tiny squares.” You also don’t have to store the treats in the refrigerator, she says, which may make them hard. The recipe calls for powdered milk, and unlike refrigerated milk, its long shelf life allows it to be kept conveniently on hand to make more delicious bars!
Peanut Butter Bars
- 1 cup honey
- 1 cup peanut butter
- 11/2 cups powdered milk
- 1 cup powdered sugar
- 1 package crushed graham cracker crumbs (1/2-3/4 cups)
Spray 13×9-inch pan with cooking spray or butter lightly. Mix all ingredients together thoroughly. Spread into pan. Press down lightly on mixture to make even bars in the pan. Cut into bars and serve as a dessert or snack.
Serves 12-16.
Heather’s Toffee Peanut Pie
- 2 9-inch pie shells, unbaked
- 1 stick butter
- 3 large eggs
- 1 cup sugar
- 1 cup honey
- Dash salt
- 1 teaspoon lemon juice
- 2 cups toffee peanuts, chopped
Brown butter in small saucepan over medium heat. While butter is browning (careful not to burn), beat eggs and sugar together. When butter is browned, add to egg mixture and add honey. Beat well. Add salt and lemon juice. Mix well. Add peanuts. Pour into pie shells and make sure crust has been pricked to prevent air bubbles. Place into a 375 degree oven for 10 minutes, then lower to
350 degrees for 45 minutes. Remove from oven and
cool completely.
Tracy Byrd, Wiregrass EC
Honey Brownies
- 1 stick butter or margarine
- 1/2 cup sugar
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
Preheat oven to 350 degrees. In a bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, honey and vanilla. In another bowl, sift flour, cocoa, baking powder and salt together. Add to creamed mixture and mix well. Mix in chopped walnuts. Pour batter into a well-greased 9-inch square pan. Bake for 25 minutes or until toothpick inserted in middle comes out clean. Cool a little before cutting into squares. This brownie is very moist.
Cook’s tip: I like this brownie plain like it is but you can add your favorite frosting or dust with confectioners’ sugar.
Marlene Wood, Joe Wheeler EMC
Double Honey Oatmeal Muffins
- 11/4 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/4 cup honey
- 1/4 cup dark brown sugar
- 2 extra-large eggs
- 1/4 cup avocado oil
- 3/4 cup almond milk
- 1/3 cup golden raisins
- Glaze:
- 2/3 cup sifted powdered sugar
- 1/2 tablespoon hot honey
- 1/4 teaspoon cinnamon
- 1/2 tablespoon whole milk
- Rolled oats or seeds, for garnish
Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In mixing bowl, combine flour, rolled oats and baking powder. Add honey, brown sugar, eggs, oil and almond milk; mix well. Add raisins and stir to combine. Scoop batter into prepared muffin pan filling 1/2-2/3 full. Bake 20-25 minutes or until toothpick inserted comes out clean. Remove from pan and cool slightly before adding glaze. While muffins bake, prepare glaze. Combine powdered sugar, hot honey, cinnamon and milk in a small bowl. Whisk until combined. Use a spoon or fork to drizzle glaze over cooled muffins. Sprinkle with a few oats or seeds and let glaze harden before serving.
Cook’s note: Batter can be made ahead and refrigerated for up to five days. Adjust the glaze consistency if necessary by adding milk one teaspoon at a time to thin or adding extra powdered sugar.
Rachel Sterns, Sand Mountain EC
Honey Elixir
- 8 ounces honey (local preferred)
- 1 tablespoon grated ginger root
- (1-inch long)
- 1 tablespoon grated turmeric root
- (1-inch long)
- ½ lemon and ½ orange (juice and zest)
- Pinch of black pepper
Grate ginger and turmeric roots. Combine with lemon and orange both juices, zests, and pinch of black pepper. Mix all ingredients well with honey in the jar.
Cook’s note: Stir well before use. Suggestion for use: add 2-3 teaspoons Honey Elixir to a glass of room temperature or warm water, tea or coffee or just take a spoonful. Useful for the immune system, periods of fatigue, and a source of energy. Measurements are for an 8-ounce jar.
Natalia Haynes, Marshall-DeKalb EC
The Buttered Home
Garlic Sticky Chicken with Honey Sauce
Our Garlic Sticky Chicken recipe works for any occasion. We make a delicious honey sauce that not only tastes wonderful, but also helps keep the chicken tender and juicy. The sauce is made thick and rich by prepping the chicken with a flour and buttermilk mixture. We top it off with sliced green onions and some bagel seasoning for texture and added flavor. This is a great meal to serve for special times or even on a Tuesday night! We use fresh, local honey in all of our honey dishes not only to boost our immune system but support our local honey producers. Eat fresh and eat local!
- 1 pound chicken thighs, boneless and skinless
- 1/2 cup buttermilk
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 11/2 cups ketchup
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 cup green onions, diced
- 2 tbsp Everything Bagel seasoning
Preheat oven to 350 degrees. Mix ketchup, honey, apple cider vinegar, and Worcestershire sauce and set aside. Place chicken thighs in a large zipper bag. Add buttermilk, zip the bag shut, and massage into the chicken to coat.Add flour, salt, garlic powder, and cayenne pepper. Seal the bag again and shake to coat chicken in flour, seasonings,
and buttermilk.
Coat the bottom of a skillet or casserole dish with enough of the reserved sauce to cover the bottom. Reserve the remaining sauce. Add the chicken to the pan in a single layer. Pour the remaining sauce over the top of the chicken.
Bake for 45 to 60 minutes until the internal temperature reaches 165 degrees. Garnish with diced green onions and bagel seasoning. Serve and enjoy!
