The Missionary Cook Book-- 10 Easy All Purpose Flour Recipes for Beginners

 

For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve (for those who don't know). They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics.

Last month we started with All Purpose flour recipes. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics. 

I hope these will help you and those you love. 

I get all my All-Purpose flour from Panhandle Milling for these recipes. I am their corporate chef and company recipe developer and I know that these recipes will work with this flour. They will ship anywhere in the US. 

Mom's Easy All-Purpose Flour Recipes

 

Mom's Best Drop Biscuits

2 cups (8 ½ oz) all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

1 cup buttermilk or almond milk* (cold)

½ cup melted butter slightly cooled

2 Tbsps. melted butter or coconut oil for brushing biscuits

Directions:

·       Adjust oven rack to middle position and heat oven to 475°F. Combine the flour, baking powder, sugar, and salt in a large bowl. Combine buttermilk and melted butter in a medium bowl, stirring until butter forms small lumps on the surface of the cold buttermilk.

·       Add the buttermilk mixture to dry ingredients and stir just until just combined and batter pulls away from sides of the bowl. Drop by ¼ cup scoops onto a parchment-lined baking sheet about 1 ½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

·       Brush biscuit tops with remaining 2 tablespoons melted butter and cool a few minutes before serving. 

 

Quick Cinnamon Jam Breakfast Cake

¾ cup sugar

1 ¾ cup  All-Purpose Flour

2 tsp baking powder

½ tsp. salt

½ cup melted butter

1 egg

½ cup milk

½ cup blackberry or strawberry jam

Cinnamon Mix

2 Tbsp. Sugar

1 Tbsp. cinnamon

Directions:

·       Preheat oven to 375°. Spray an 8-inch cake pan with non-stick spray.

·       Mix the sugar, flour, baking powder, and salt. Mix the melted butter, eggs, and milk in a separate bowl. Blend just until combined.

·       Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon-sugar mixture. Bake for about 20 minutes. 

5-ingredient Basic Soda Bread

3 cups (12 ¾ oz. or 360g) All-Purpose flour

1 Tbsp. baking powder

1 ½ tsp. salt

1 (12 ounces) can Soda (ginger-ale, Sprite™, etc.)

½ cup (8 oz) melted butter or vegetable oil

Directions:

• Preheat oven to 375° F.
• In a large bowl, mix together the dry ingredients.
• Form a hole in the dry ingredients and add the melted butter and beer. Stir until just combined. Pour into a greased loaf pan 9x5 inches.
• Bake 55-60 minutes until a toothpick inserted in the middle comes out clean.

 

Quick and Easy Thin-crust Pizza Dough

6 cups (30 oz) All-Purpose Flour

2 1/2 cups (20 oz) water

1 Tbsp.  baking powder*

1 Tbsp.  rapid-rise yeast

1 Tbsp.  salt

1/3 cup vegetable oil

Directions:

·       Combine all ingredients in a mixer and knead for 5 minutes at medium-high speed.

·       Let the dough rest for 10 minutes. Form into 3 10-inch crusts. 

·       Transfer the crust onto a lightly floured pizza peel and top with sauce, cheese, and pizza toppings of your choice. Bake at 475°F for 15-20 minutes. Serve hot.

*The addition of baking powder ensures the quick rise of the dough. It is optional.

Mom's Fudge Brownies

1 cup butter
4 cups sugar
1Tbsp. vanilla
8 eggs
2 cups All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt

Directions:  

·       Wash and sanitize all work surfaces, utensils, and hands before baking. Preheat the oven to 350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in).

·       Cream the butter, sugar, eggs, and vanilla in a mixer with a paddle attachment.

·       Add the flour, cocoa, and salt, mixing for 2 minutes. Pour into the prepared half-sheet pan and spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the center will come out with moist crumbs (150°F). Wash and sanitize all work surfaces, utensils, and hands after baking.

Mom's Best Chocolate Chip Cookies

1 cup unsalted butter, slightly melted

2 cups dark brown sugar, packed

2 tsp high-quality vanilla

2 eggs

3 ¼ cups  All-Purpose Flour

½ tsp. salt

2 tsp.  baking powder

12 oz.  semi-sweet chocolate chips

4 oz. Milk chocolate chunks

Directions: 

·       Preheat oven to 350°.

·       Cream butter, sugar, and vanilla until very smooth, about 2 minutes.

·       Add the eggs one at a time and mix well between additions. Add the flour, salt, and baking powder and mix 1-2 minutes, just until combined. Fold in the chocolate chips and chunks. 

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or cookie sheet lined with parchment paper about 2 inches apart. Bake 10-13 minutes and cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Mom's Fluffy Sugar Cookies
1 ½ cup butter, softened
 ¾ cup granulated sugar
1 ¼ cup brown sugar
3 large eggs
½ cup milk
1 Tbsp. Vanilla
4 ½ cups  All-Purpose Flour
½ tsp. salt
1 Tbsp. baking powder

Directions: 

·       Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy.

·       Add the eggs one at a time. Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined.  

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or sheet lined with parchment paper. After handling raw flour and dough, wash and sanitize all work surfaces, utensils, and hands.  

·       Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet for about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies

 

Grandma's Old-Fashioned Pancakes

1 ½ cups All-purpose Flour

1 Tbsp. Baking powder

½ tsp. salt

1 Tbsp. sugar

1 ½ cup milk

3 Tbsp. butter, melted

Directions:

• Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a hole in the center of the dry ingredients, pour in the milk and melted butter; mix until smooth, about 20 turns.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Authentic Navajo Frybread and Navajo Tacos

2 cups  All-Purpose flour

1 Tbsp. Baking Powder

1 ½ tsp salt

¾ cup of Lukewarm Water

1 lb. lard or shortening (for frying)

Directions: Combine All-Purpose flour, baking powder, and salt in a medium mixing bowl. Add lukewarm water to make a soft dough. Fold dough over until smooth. Cover and set aside for 10 minutes. Meanwhile, heat about 3 inches of oil or shortening in a heavy pan at high heat. A deep fat fryer can be used to heat oil to at least 360° F. Divide the dough into four equal parts and roll into round frybreads of 1/4" thickness. Cut a 1/2" size hole in the middle of each rolled piece. Fry until it's golden on both sides, turning once. They'll puff up and brown if the oil is hot enough. Drain on paper towels.

Navajo Taco Toppings: Taco Seasoned Ground Beef, Chili Beans, Diced Onion, Diced Tomatoes, Shredded Lettuce, Shredded Cheese, Hot Sauce. Serve with toppings listed. Makes 4 tacos.

Chef's Homemade Tortillas

5 cups All-Purpose Flour

1 Tbsp. salt

1 Tbsp.  baking powder

1 cup shortening or butter

2 cups water

Directions:  In a gallon bowl, measure and mix the flour, salt, and baking powder. Measure the shortening. Cut shortening into flour, baking powder, salt, and seasoning with the paddle in an electric mixer and mix until the shortening is in fine pieces smaller than peas. This can be done using the lowest speed setting on the mixer and allowing it to mix for 2-3 minutes. Boil the water in a small saucepan on the stove. Carefully pour the boiling water into the flour mixture. Combine with a paddle or spoon for about 3 minutes. Remove dough from the bowl and form it into 18 dough balls. Roll the tortillas into rounds. Cook on a medium skillet (medium-high heat) until done (about 2 minutes on each side). It should bubble up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve immediately.

There you go! Make some healthy homemade stuff so your mom doesn't worry about you.

Love, Mom

Always My Very Best,

Chef Tess

Cherry Orange Biscuits

This is just a quick post to keep everyone updated on what I've been doing around here.  As many of you know, as soon as the boys hit their teen years, they really didn't want me posting much here on the blog about them.  However, it's been way too long since I updated my friends on the prides and joys of my life!  So...here's the scoop. The boys are almost finished with the school year. That's always a bitter-sweet time. Little Man graduated at age 16 after spending the last two years of school as a home-school genius. He definitely didn't get his giant brains from me, but I've been cheering him onward.  He got a full scholarship to our local community college last year and has just a few months left before he has his associates degree. He'll be 18 years old next week. That freaks me out. I'm not old enough to have a kid that old. Period. He's preparing to serve as a missionary for our church at the end of the year. That's freaking me out too.

As for Face, he starts high school in the fall. He just won first place in the science fair for building 16 steam engines from coke cans in various shapes, sizes and functions. I'm pretty sure he's going to solve the world energy crisis. I'm really, really, really looking forward to having him home for the summer!

Okay. Now you're updated on the home-front.  Now...for the biscuits. With Spring is upon us I always love a good sweet biscuit for breakfast during this time of year. It's grab-n-go for the drives to school, and I want it easy.  These are some of my favorite biscuits. They're full of sundried cherries coupled with orange zest with a hint of cardamom in a fluffy buttery biscuit. I serve them often with chicken peach salad as a quick lunch as well. I think they're pretty delicious...and simple. Enjoy. 

Chef Tess Cherry Orange Biscuits
yield 8 large or 16 small

Dry ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour
1/2 cup butter or organic vegetable shortening

1/2 tsp salt

5 Tbsp sugar 

5 teaspoons baking powder

1/2 tsp ground cardamom

1 Tbsp orange zest

1/2 cup dried cherries, chopped

Wet ingredients:
1 cup milk or buttermilk

Directions:

• Preheat your oven to 425 degrees. 
• In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. Mix until the shortening has been cut into tiny pieces, the size of a pea.
• Add milk or buttermilk them to the flour/shortening mixture.  Mix very gingerly until a light dough is formed. 
• Knead the dough 4-5 times, then roll out on an floured counter top 1 inch thick.
• Cut into biscuits.
• Place on ungreased baking sheet and bake 15-20 minutes.

There you go darlings. Finish up the school year with glory!

Always My Very Best,

Your Friend Chef Tess

Lemon Vanilla-bean Spiced Sweet Friendship Bread ...and Starter...and some Love.

When I was on the  Radio Show with Jan' D'Atri there was time to chat between live sessions and we got talking about sourdough starters and Amish Friendship bread.   I had read earlier in the week what she had written on her website about her dear brother Johnny's Sweet Friendship Bread (including how to make a starter). He had passed away at a very young age and left behind some beautiful kiddos. I bawled my ever-lovin'-eyeballs out reading about it. Mind you, that is the moment that Ace came walking by and saw me blubbering at my computer.  I promised him it wasn't a female hormone disorder (yaa riiiight)...I think it was probably because I have my own dear brother Johnny who I love dearly. That fact combined with female hormones and a complete lack of chocolate turned me into a blubbering idiot...in a good way.  I couldn't imagine a better tribute to a family member than to make a starter that you share with friends...especially friends who love to bake.  Jan came to see me at work a day or two later. Aside from the absolute thrill of having a Phoenix cooking and television legend come visit me (and invite me back on her show often)...she brought me this jar of Johnny's sweet friendship bread starter that she's loved and had taken care of since Johnny's death six years ago. 

When I read the words of Momma Livia I lost it..."The bread that is meant for you, no one can ever take away." You all know how I feel about bread and the Bread of Life. It just touched my soul to have it expressed so simply.  

When I actually made the bread, I was in heaven. It is a light, creamy, tender, moist, vanilla bean loaf completely enshrouded in this caramelized buttery spiced-sugar crust that just melts in your mouth. Seriously. Look at that crust. It is ridiculous. It is a miracle. It is...evil. Yup. I'm saying it. Evil. Add to that the fact that I turned the original recipe into a lemon version by adding fresh lemon zest and some Crushed Meyer lemon olive oil. I topped this  with a gentle kiss of lemon juice for tartness mixed with a hint of Rose Water drizzled over the warm loaf after baking. It is subtle. It is sweet and fresh...and amazing.

That being said...here's the details on Amish Friendship bread starter.

Obtain a starter or make your own using the directions in the post on Johnny's Sweet Friendship Bread. I was just giddy to get some. I know some people who, if they know you have friendship bread starter, will run away from you at church...but I'm not that friend. I'm a real friend. The directions are pretty clear about how many days to feed it and how much to stir it...and I wish you could just smell it...

 The stir happens more than the feeding so don't worry...it has been a fun project but hasn't taken over my life. 

 My favorite new tool for the starter is the bamboo Spatuloon that is great for being bacteria free and stirring starter. I'm a big fan!

Bakeresse' Lemon Vanilla Bean Spiced Friendship Bread

Adapted from Johnny's Sweet Friendship Bread

Bread:
1 cup friendship bread starter

 1/2 cup Crushed Meyer lemon olive oil

1/2 cup melted butter
1 cup sugar
½ cup milk
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 cups all purpose flour
3 egg
½ teaspoon salt
1 teaspoon Natural Madagascar Vanilla Bean Paste
1 box instant vanilla pudding (or one batch of my homemade instant pudding mix)

Zest of one lemon, micro-fine

Coating:

3 tablespoons sugar (mixed together with cinnamon for coating pan and topping)
1 tablespoon  Chef Tess Wise Woman of the East Blend here
1/2 cup butter, at room temperature (for coating pans)

After baking drizzle:

1 tsp Rose Water (optional)

1T lemon juice

Friendship Bread Directions:

 Mix together all ingredients except butter and sugar/cinnamon mixture for topping. Make sure your lemon zest is very fine grated.

The genius coating is achieved very simply. Combine the 3T sugar and 1T Wise Woman of the East Blend. The genius of this blend, aside from the fact that I love it as a pastry chef, is that it is a one bottle grab. Saigon cinnamon, spices, citrus, rose-petal and lavender. 

Grease two 8 inch bread loaf pans generously with butter and dust with sugar and spice. 

 Pour batter into loaves and coat with butter and remaining sugar and cinnamon.

 I lightly score the top of the loaf with a knife so that when it bakes it has a nice middle-of-the-road break. 

Bake at 325 for 60-70 minutes or until golden brown.

Remove from pan immediately and lightly drizzle the top of the warm loaf with the lemon juice/rosewater combination. Allow to cool and slice.

There you go my darlings. Some beautiful sweet starter...and a lot of love. For more details on other sourdoughs, see my posts on Sourdough.


Always My Very Best,
Your Friend Chef Tess

Savory 10 grain, Quinoa and Herb French Onion Muffins

My friend Stephanie F. made some quinoa muffins for me to taste recently and I loved the idea of making a whole grain muffin using cooked quinoa in the batter so much! The little chewy pieces in the muffins add a great chewy texture as well as a great amount of complete protein and fiber. So. Thank you darling Stephanie's for the idea!  I decided to use some cooked quinoa (How to Cook Quinoa Tutorial) and some of my homemade French Onion Soup Mix to prepare some rather righteous muffins (If I do say so myself). They're lightly sweet but have just the right balance of hearty grain and onion. You get just a hint of French herbs when you make the soup mix with Herbs de Provence instead of parsley. I always make it that way. 

Serve them hot with crisp cool salad or a bowl of soup and you'll be happy. I promise. I can also promise that Ace ate 5 muffins in one sitting and had so much fiber that he...um...never-mind. 

Chef Tess 
Savory 10 Grain, Quinoa and Herb French Onion Muffins
3 cup Chef Tess 9 Grain All Purpose Baking Mix
1/2 cup granulated erythritol (zero calorie natural sweetener)
2 cup cooked quinoa (measure one cup after cooking)
1/4 cup homemade  French Onion Soup Mix 
1 1/3 cup water
2T garlic or lemon infused olive oil
1/2 tsp  Chef Tess Romantic Italian Seasoning

Directions:  Preheat oven to 350 degrees. Combine baking mix, erythritol, cooked quinoa and onion soup mix in a quart size bowl.  Add water and mix just until combined. Scoop into oiled muffin tins, each muffin 3/4 way. Bake in a hot even 20-25 minutes until golden brown and muffins spring back when touched gently. In a small bowl, combine olive oil and Chef Tess seasoning. Brush the tops of the muffins with the olive oil combination. Serve warm. Keep any left overs in the freezer for later use. 

There you go. Make some warm divine muffins of love and glory. Try not to pass out. 

Always My Very Best,
Your Friend Chef Tess

Savory Flaky Onion Rye Biscuits

Preparing for a busy week, I thought it would be a good idea to make something new with my darling rye flour. I don't know why rye gets such a bad rap. It's one of the most amazing grains out there. Oh wait. I do know why it gets a bad rap. If you don't like caraway seed, you may suppose that the flavor of the grain is actually the flavor of caraway seed that is often coupled with rye in bread. On its own, rye is very mild. It's unassuming and absolutely awesome. I've said it before, it's like a really mild mannered man being married to a loud wife. If you don't like the wife who takes over conversations, you may think her husband is equally as obnoxious (in saying this, please don't think I have anything against caraway seed. I' m a fan). Take the husband away from his wife however, and you may find him to be the most beautiful person. Same with rye. Coupled with caraway, it's pretty rockin' delicious. If however you try rye without the seeds...be prepared for a mild, beautiful bread, biscuit or cookie.

These rye biscuits became a fast favorite at my house. I adapted one of my favorite biscuit recipes (here) that already  makes a light and fluffy biscuit. Some have said they are like a "KFC" biscuit...but healthier.  I just know I love knowing what's in them. The thing I love most about this rye version is that the caraway is balanced with onion and Dijon mustard in a beautiful flaky array of happiness. They puff up really nicely in the oven and the application of the melted butter or olive oil over the biscuits before baking gives them a lightly crisp outer crust. I love using sour cream powder in the batter but feel free to use powdered milk if you don't have it. Non-dairy you can use my favorite Non-GMO Soymilk powder. These are remarkable with a savory gravy over them or as a side to a hearty meal.  I chipped some homemade corned beef into a light white sauce with some extra pepper and drizzled it over the biscuits for a change from the traditional biscuits and gravy. Love. Love. Love.

Chef Tess Savory Flaky Onion Rye Biscuits

2 cups  All Purpose flour (or you an use organic spelt flour)

1 cup  Medium Rye flour (you can mill your own from organic rye)

2 tsp baking powder

1 tsp salt

1 tsp caraway seed (optional)

¹/4 cup Freeze Dried Onion or 1/3 cup minced fresh onion(use less if you want a less pronounced onion flavor)

1/2 cup sour cream powder or powdered milk or 1/4 cup Non-GMO soymilk powder

1/2 cup shortening ( I love Spectrum Organics shortening)

1 cup cold water (use 1/4 cup more water if you use spelt flour)

¹/4 cup molasses

1T Dijon mustard ( I use my Homemade Mustard)

1/4 cup melted butter or olive oil

Direction: Preheat oven to 450 degrees. In a large bowl, combine the all purpose flour, Medium Rye flour, baking powder, salt, caraway seed, freeze dried onion, and sour cream powder. Cut shortening into the flour using a pastry blender until it resembles small peas. In s separate bowl, combine the water, molasses and mustard. Stir the water mixture into the flour mixture and knead lightly. Roll out dough on a lightly floured counter-top until it is about 3/4 inch thick. Cut with a 2 inch biscuit cutter and place biscuits 1 inch apart on a heavy baking sheet. With a pastry brush, coat the tops of the biscuits with melted butter or olive oil. Bake 450 degrees 10-12 minutes until golden brown. Yield 1 dozen biscuits.

There you go. Enjoy some awesome rye biscuits.

Always My Very Best,

Your Friend Chef Tess

Orange Brandy Zucchini Bread

You know, when I stared my little garden I had visions of big veggies and luscious herbs just bounding out of the ground. When the two zucchini plants started I was so giddy. They where so strong.

Then, they started taking over. I lovingly refer to them as the "Rebel Alliance". I was out of the loop for a few minutes and suddenly everyone has delusions of grandeur. I have two plants the size of a small rhino filling the upper half of the garden. They are producing elite lovely squash.

Every now and then some of them get cocky. I'm happy to report that the rebel base has been discovered and the mutants dealt with.

The head squadron leader who flew the Millennium Falcon has been to the carbon freezing chamber and is now beautifully displayed in my kitchen hutch.

Drizzled with orange brandy honey glaze.

What pray tell, am I talking about? It's zucchini bread my friends. It's the perfect way to store extra zucchini. Make a few loaves and put them in your freezer. They hold really well for 4-6 months if you wrap them in foil and then place them in gallon size freezer bags. This recipe uses about half the sugar of most zucchini bread recipes. You can use Splenda or Xylitol in place of the sugar or granulated fructose if you are wanting a sugar free bread. I prefer the flavor of whole wheat cake flour (I mill my own :Flour making day...flour power.) , but you can use regular all purpose flour. I'm not checking your cupboards. I'm just sharing how I do it.

Tess Orange Brandy Zucchini bread

yeild 1 large 9 by 5 inch loaf or 3 small loaves

3/4 cup melted butter (or  Lucero Crushed Mandarin Orange Certified Extra Virgin Olive Oil)
3/4 cup granulated fructose or sugar
1 tsp double strength vanilla Or 1/2 tsp vanilla bean paste
1/4 tsp  Brandy oil
1tsp orange zest
3 eggs (or 3/4 cup water with 1 packet unflavored gelatine dissolved...about 5 minutes)

2 cups shredded fresh zucchini

2 cups whole wheat cake flour (all purpose works)
1 tsp baking soda

1 tsp baking powder
1 tsp cinnamon (I use Wise Woman of The East Spice Blend)
1/4 tsp salt
1 cup chopped toasted pecans or walnuts (optional)

1/4 cup dark honey

1/2 tsp brandy flavor or 2T real brandy (if you prefer)

Directions:

Combine the melted butter, sugar, and eggs, vanilla, zest and flavored oil whisking well until the sugar seems dissolved. I use the flavored oil. It lends a nice complex flavor to the loaf.

Once the butter and egg mixture is smooth, add the zucchini and cinnamon.

I was out of eggs today. Did you know you can use unflavored gelatine in place of eggs in baking recipes? One packet equals 3 eggs if dissolved in 3/4 cup luke warm water for 5 minutes stirring well.

Less calories than eggs, and no cholesterol.

In a separate bowl, combine the dry ingredients well. Pour them into the wet ingredients.

Mix the wet and the dry until combined, about 1 minute.
If you use cake flour it is easy to keep the right texture for the batter. All purpose flour, be careful not to over mix.

I use a stoneware loaf pan, but regular loaf pans work just fine. Remember on stoneware to add about 5 minutes to the baking time. Make sure to grease the pan well with nonstick cooking spray. The ones with flour added are especially nice for baking. Or you can line you pan with parchment paper.

The sun was rather accommodating today, so I used the solar oven.

Bake at 350 degrees 9 by 5 loaf pan 67-75 minutes.

It will look dry on the top of the loaf. Check to see if it is done by inserting a toothpick into the bread. If you pull it out and it isn't covered in slime, but clean, it's done.

Cool in the pan at least 5 minutes.

Invert pan onto a serving tray or cooling rack if you don't plan to honey glaze it.

Combine honey with brandy or brandy extract.

Drizzle over the warm loaf. Try not to drool.

I sprinkle the glazed loaf with more cinnamon (okay it's really my Wise Woman of The East Spice Blend ) and serve it warm.

The honey seeps into the bread in a most pleasing fashion.

"Where are your rebel friends now?" Evil grin.

There you go.