Honey Brown Bread – 2 1/4 cups buttermilk, 1 cup honey,1 teaspoon soda, 2 cups whole wheat flour, 1 cup raisins, 2 cups corn meal, 1 teaspoon salt, 1 tablespoon melted shortening.
Combine buttermilk and honey. Add mixed dry ingredients, shortening and raisins. Mix quickly. Pour into two large covered cred molds or coffee cans which have been well greased. Do not fill molds more than 2/3 full. Cover closely.
Honey Rolls – 1 package yeast, 1 cup lukewarm water, 1 cup milk scalded, 2 tablespoons butter, 1/4 cup corn syrup, 1 cup ground walnuts and almonds, 1 1/2 teaspoon salt, 1 lemon rind (grated), 3 1/3 cups sifted flour, 1/2 cup honey.
Soften yeast in lukewarm water. Mix milk, butter, syrup and salt in bowl; cool to lukewarm and add lemon rind and yeast mixture. Beat in flour gradually. Let rise until double in bulk. Punch down dough and pat out on floured board into long sheet about 22 x 7 inches. Spread with honey and cover with nuts. Roll like jelly roll. Cut in 3/4 slices. Arrange on baking sheet or in greased muffin tins.