Category: Uncategorized

Ingredients
6	eggs
1.5 C	granulated sugar
1.33 C	canola oil
1.5 C	honey
1.25 C	hot tap water
6 t	instant coffee
.5 C	bourbon
3.5 C	all purpose flour
2 t	baking powder
1 t	baking soda
1 t	allspice
4 t	ginger
4 t	cinnamon
1.5 t	cloves
1 t	nutmeg
Directions
1	Mix hot tap water and instant coffee, set aside to “brew”
2	In large bowl, beat eggs and sugar until well combined
3	Stir in oil, honey, coffee mixture, and bourbon Ronyt tip: if you measure the oil first, most of the honey will easily slide out of the measuring cup; then use the hot coffee mixture to rinse out the rest of the honey
4	Stir in flour, baking powder, baking soda, and spices until smooth (like pancake batter) Ronyt tip: always sift baking powder and baking soda (a tea strainer works well)
5	Spray pan(s) (bottom and sides) with cooking spray Ronyt tip: use disposable aluminum “gift size” loaf pans; this recipe makes 6 loaves Ronyt tip: stir the batter as you fill the baking pans so the honey is distributed evenly
6	Bake at 300° for approximately 1 hour (until knife comes out clean)

Ingredients

Bread Dough
5¼ C	all-purpose flour
1½ C	granulated sugar
1½ t	baking powder
¾ t	salt
¾ C	butter, melted
6	eggs, beaten
2¼ t	vanilla extract
1½ C	slivered almonds
Cinnamon Sugar
¼ C	granulated sugar
½ t	ground cinnamon

Directions

1	Mix together flour, sugar, baking powder, and salt in a medium mixing bowl.
2	Mix in melted butter, eggs, and vanilla.
3	Stir in almonds (the dough will be very stiff).  Divide dough in two, form into loaves on cookie sheet, and sprinkle with some of the Cinnamon Sugar.
4	Bake in 350° oven for 30 – 45 minutes until golden brown.  Remove and immediately slice into ½” pieces.
5	Arrange the slices on the cookie sheet and sprinkle with the remaining Cinnamon Sugar.  Turn oven down to 250º and bake for 15 more minutes.