Amish Honey Bars Recipe

You can use molasses or honey to make these sweet treats.
By Lovina Eicher with Kevin Williams
April 2013

This bar is delicious with a strong taste of honey.
Photo Courtesy Andrews McMeel Publishing
Slideshow


Content Tools

Related Content

The Grandmother of Cooking Contests--The Pillsbury Bake-off

The Pillsbury Bake-off has been an American institution since 1949. Although network food challenges...

Harvesting Liquid Gold

Fall Honey Harvest

Curious Comfort

A paragraph or two on what different people consider comfort foods.

A 1924 Guide to Perfect Poultry

You don't have to be a poultry farmer to have an appreciation for the hard work that went into this ...

One of the ways the Amish savor their simplicity is through their back-to-basics baking — more of an art form than a chore. In The Amish Cook’s Baking Book (Andrews McMeel Publishing, 2009),celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking. With more than 100 recipes, learn to use the tools and techniques that have been passed down through generations, and journey through the delicious world of Amish baking. The following recipe is excerpted from the book’s chapter on cookies. 

Buy this book in the GRIT store: The Amish Cook’s Baking Book.

More from The Amish Cook’s Baking Book

Ranger Cookie Recipe
Dilly Bread Recipe
Tasty Red Beet Chocolate Cake Recipe  

Honey bars recipe

Makes 2 dozen bars 

Some Amish do keep bees so that they can make and sell their own honey. Pure homemade honey tastes delicious. I often use honey in place of molasses in recipes because we seem to prefer the taste. This bar is delicious with a strong taste of honey.

1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1 large egg, lightly beaten
3/4 cup vegetable oil
1/4 cup honey
1 cup walnuts, chopped

Glaze: 

1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon water
2 tablespoons mayonnaise

Preheat the oven to 350°F.

In a large bowl, stir the sugar, flour, baking soda, and cinnamon until evenly mixed. Then add in the egg, vegetable oil, honey, and nuts. Stir until the mixture is smooth. Spoon into an ungreased jelly-roll pan or 9 by 13-inch pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

To make the glaze: In a small bowl, stir together the powdered sugar, vanilla, water, and mayonnaise until smooth and creamy. Spread onto the honey bars while they are still warm.

Store the bars in a sealed container or cake safe. These will stay fresh for 3 to 4 days.

This excerpt is reprinted with permission from The Amish Cook’s Baking Book by Lovina Eicher with Kevin Williams and published by Andrews McMeel Publishing, 2009. Buy this book in our storeThe Amish Cook’s Baking Book.








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!