Honey Nut Topping Recipes

HONEY NUT BAKLAVA

Steps:

• Thaw phyllo dough by package instructions, you'll need both rolls as most packages have two rolls separately packaged.
• Lightly spray a 9x13 baking dish with cooking spray.
• Unfold the sheet to a 20x26 size and cut in half making 2 9(ish)x13 portions. You can trim one stack at a time (or less) then cover with a damp towel to keep from drying out.

HONEY NUT TOPPING

Steps:

• In a bowl, combine honey and sour cream until smooth. Add pecans; stir. Serve over waffles or pancakes.

HONEY NUT COFFEE CAKE

Steps:

• Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
• Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
• In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
• Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.

HONEY CAKE WITH HONEY NUT TOPPING

Steps:

• Topping:.
• Mix together all ingredients and set aside.
• Cake:.
• In large bowl cream sugar and butter.
• Add eggs, one at a time beating after each.
• Beat in honey; set aside.
• In a small bowl sift together flour, baking powder, mace and salt.
• Add to creamed mixture alternatively with milk; beating well each addition.
• Add in almond extract.
• Pour batter into two greased and floured round 8-inch baking pans.
• Bake at 350°F for 35 minutes.
• Spread each cake with honey nut topping; bake another 5 minutes.
• Cool cakes and remove from pans.
• Stack layers and frost with whip cream if desired.

HONEY-NUT TOPPING

Steps:

• Toss nuts with enough honey to coat (about 3 tablespoons honey for each 1 cup of nuts). Place in a decorative container. Store at room temperature up to 2 weeks.
• Use as a topping for pound cake, ice cream or oatmeal. Stir before serving.
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HONEY NUT TOPPING

Steps:

• In a bowl, combine honey and sour cream until smooth. Add pecans; stir. Serve over waffles or pancakes.