We’ve been enjoying some really good honey in the Blind Pig House. First: Chitter went to visit family friend Larry Stalcup and picked up some of his honey to sweeten the hot tea she’s been drinking this winter. Second: Blind Pig reader, Evan, gifted us with some of his Daddy’s honey. I guess you could say we’ve been in honey heaven.
My favorite way to eat honey is mixed with butter and slathered on a hot biscuit. If you’ve never tried it you need to, it’s one of the finer things in life.
Over the weekend I stumbled across a simple recipe for Honey Nut Bread in the cookbook “Mountain Cooking” by John Parris. I decided to give it a try and I’m glad I did!
As you can see from the recipe photo, it’s really easy to whip up-you don’t even need to get the mixer out. Mine only took 30 minutes to bake, so if you decide to give the recipe a try it may take less time to bake than what Parris states in his recipe.
The bread is really tasty. The wonderful flavor of honey really shines in this recipe and since there’s no other sugar added the bread isn’t overly sweet like some nut breads. A toasted slice of honey nut bread with a smear of cream cheese makes a wonderful breakfast.
Tipper
Looks like I’m playing catch up time wise compared to the previous posts. I just discovered your site and the Honey Nut Bread recipe caught my attention. Just so happens that I had all the ingredients on hand so I made a loaf. I have a new favorite added to the list.
I also found a copy of the cookbook on the web. A bit pricy. Looking forward to it though.
Made the nut bread. Taste is very good, however it came out dry and dense. Must have missed something. Heated a piece up and a little butter but it is still dense. Can it be made a little cakeier?
Mike-I’m not sure how you’d change the recipe to make it more like a cake. Maybe someone who knows will chime in with an answer : )
Good morning Tipper, I haven’t tried this recipe but definitely will
I have a request, if you don’t mind.
I know you sell bean seeds and other seeds and would like to know if you have any big greasy bean seeds for sale
The people where we got the seeds retired and don’t know of anyone else that has true seeds
Please let me know
Thanks very kindly,
Linda Lane
PS: I am cooking pigs feet—my family goes yuck but I really like them
Linda
I don’t have any bean seed for sale. But check out Sow True Seed. I know they have Greasy beans because I grow them every year : )
Here is a link: https://sowtrueseed.com/
I find you a few days ago , and love your old fashioned cooking random s ,
ohh that sounds so good…with a cup of tea..on these frigid days in the teens..wish we had some local honey around here..thank you for the recipe..stay warm..sending big ladybug hugs
lynn
Try Bromley Estate Tea..it’s amazing and caffeine free!
O.K. EVERYBODY!!! Honey-Nut Bread is being served over TIPPER’S House!!!!
Looks delicious! I love the fact that it is not overly sweet. Thank you for the recipe!
I am being a Johnny come lately today sure enough. You all make me hungry.
They have Honey Butter in the grocery these days. Not sure when that started but looks like somebody figured out what we have known for a long time.
Tipper,
I called our Christian Radio Station at Murphy and talked to Donna Lynn. She had played “Working
on a Building” by Chitter, Chatter, and Paul just before Aud Brown came on (a Preacher at Little Brasstown Baptist Church. I like to hear him too, as well as Hoyt Brown, who did Pap’s Funeral.) Then Donna played my request “River of Jordan” by Chitter and Chatter. That’s my Favorite. …Ken
This recipe looks just about my speed – thanks. Tipper! A friend is feeling under the weather and I think I’ll make a loaf of this and take it along to maybe cheer her up.
B.Ruth, I think what you’re describing is what I’ve always called Boston Brown Bread. B&M (the baked beans folks) sell it, and I think there are a couple of other brands as well. It’s a simple recipe but I’ve never made it myself because I don’t have a kettle deep enough to steam a big can in, but the storebought is pretty good, anyway, I think đŸ™‚
Dear Tipper, I too love honey mixed with butter, and I also love good, country-made molasses mixed with butter and slathered over a home-made biscuit. Sadly, I have to be super careful how often and how many I eat. I would like to sit down to some and not get up until I’ve had my fill, like I used to do. I remember my grandmother refering to molasses and honey as long sweetening and short sweetening. I can’t remember which was which, but that is what she called them. Have you or any of your readers heard them called that?
Tipper,
One time I took a jar or two of pure Sourwood Honey to my youngest daughter and her bunch of girls at Christmas, along with other presents. The oldest Grandgirl got a Black and White Shift-type dress and she said ” Papaw, that’s just like the one that got torn on the School Bus and Mama can’t sow it back, but I loved that Dress.” After all the girls got their presents opened, they piled on me.
The next morning my daughter made a pan of Biscuits to go with their Honey. All the girls wouldn’t eat the honey and when I ask why, they said it was “yucky”. Guess they didn’t like sweet stuff for breakfast, so that ended that.
My oldest daughter and her two girls loved it. I recon my two are as different as Day and Night. …Ken
I was born (over 79 years ago) and raised in one of those deep, dark hollers in southern West Virginia. Our family house still stands on land that has been in my family since 1850 when my great grandfather took out a land grant there after leaving North Carolina in 1846. I treasure the memories and hope to return one last time before I die.
I have written four poems about my childhood home, and I would be willing to share them with Blind Pig and the Acorn if you are interested. The longest one is titled “Ghosts of Memory,” and one “The Hills and Valleys of Home.”
Looks good. The taste of honey is heaven-sent. In a sweet bread it won’t let me be.
Looks like the makings of some mighty good nut bread honey. But it is not end result that I covet but that gorgeous splatterware bowl from whence it arose. Can I lick the bowl? Please!
I’m looking forward to trying this ( – but it does have to be good honey made from clover, citrus, fruit blossoms, certain wildflowers – bought some at the monthly market this summer that was just plain bitter ~.) Honey butter on anything – toast, biscuits, sopapillas, English muffins, rolls – just warms the day – especially if the “breads” are fresh toaster, oven, fryer – just good and warm!
I love hot biscuits with butter and honey!! The recipe looks really good so I am going to make that today.
This looks delicious. I’m going to make some this week. We were gifted a quart of local honey and I already had a quart so I need to use some of it.
That honey & butter on a hot biscuit is so good. Daddy would do the same thing with syrup or molasses or jelly. I can picture him stirring it up–it was almost whipped when he got done.
We still have snow and so cold here in middle TN and the weather says we may get more this week. I’m ready for spring for sure.
Tipper,
I love breads…Black walnut bread or any nut and honey bread…I guess one would call these sweet breads…not sure, slept since then…
However, this recipes sounds like a simple and good one to try. I still have plenty of pecans left from the holidays. You wouldn’t happen to have a good mountain recipe for Date-nut-or Raisin-nut bread….like the one, if you remember coming in a can way back when. It is real dark almost black with bits of dried fruit and nuts..I love it sliced with a spread of cream cheese and a cup of coffee…Granny might remember that canned sweet bread roll…so good. We haven’t been able to find it here in the store for a couple of years now…I think Dromedary made it…not even sure about that…
I love to mix honey and peanut butter, stirring to a creamy consistency, slice a good firm apple and dip and crunch, yummy, yum, yum…there is just something about the flavor of the honey, peanut butter and crunchy apple that I crave…Guess this is not new to most folks…Also makes a good sandwich…
Thanks Tipper,
PS…Stay warm…more snow predicted for our neck of the woods tomorrow I think maybe snow flurries today…I am so looking forward to Spring and for the flu outbreak to slow down…We have been hunkered down in the house trying to stay away from crowds…Eating out of the canned food and freezer stash avoiding running to the store only for bread, milk and absolute necessities. We also keep the humidifier running to moisturize the air, which makes it seem warmer. My Granny kept a big pot (kettle) of water on the cast iron stove to bring moisture into the room. My Mom did too, but a different type of stove an old oil stove, then when they went to electric heat and it got so high she quit keeping a kettle, even on low heat, on the back burner of the electric stove.
Butter and honey on a homemade biscuit brought back memories from childhood. On a cold, snowy day, Mama would cook a pot of navy bean soup and make biscuits, and often bake a cake or a pie.
That bread looks so good, yet easy to make. I’m a big fan of honey, especially if it’s local. I have been buying my daughter and her husband beekeeping supplies for Christmas presents the past two years. We were looking forward to our first home- grown honey this year. Looks like we will have to wait another year as they just discovered all the bees are dead inside the hives. I know what you mean when you say eating mixed honey and butter is one of the finer things in life.
Looks delicious, my poptart I’m setting here eating, just lost it’s flavor.
Love honey in any form. Have some sitting in hot water this morning to get rid of crystals in the bottom of the jar.
Giving the honey nut bread a try this coming week-in , keep them coming .
Sounds really good. Thanks for sharing. I will try for sure.
I agree 100% butter mashed up with honey then smeared on hot bread is certainly one of the finer things in life. Then a close second would be on Honey Pecan bread!
There is something about honey and bread that sooth your soul!
Oh, I love recipes that use only honey as the sweetener, since I try my utmost to avoid white, refined sugar! Thanks so much for sharing this! I can’t wait to try it!