Cooking Tips

• For best results, use recipes developedfor using honey.

• When you substitute honey for granulated sugar in recipes:
  
  
  • Substitute honey for up to one-half of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes.
  • Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used in baked goods.
  • Add about 1/2 teaspoon baking soda for each cup of honey used in baked goods.
  • Reduce oven teperatures by 25 degrees to prevent over browning of baked goods.
    
    
• For easy removal, spray measuring cup with vegetable cooking spray before adding honey.
  
  
• Honey adds a sweet, smooth and distinctive taste to recipes. Honey also absorbs and retains moisture. These qualities retard drying out and staling of baked goods.
  
  
• A 12 ounce jar of honey equals a standard measuring cup.
  
  
• Because of its high fructose content, honey shas a higher sweetening power than sugar.

 

Buying & Storage Tips

• Select mildly flavored honeys, such as clover, for use in cooking where delicate flavors predominate.
  
  
• Use strongly flavored honeys in spreads or other recipes where a distinct honey flavor is desire.
  
  
• Store honey at room temperature.
  
  
• Honey should be stored in a dry place because honey absorbs moisture. Refrigeration will hasten granulation.
  
  
• Honey will granulate naturally, some within a week or two, some after several months. THIS DOES NOT MEAN IT IS SPOILED!
  
  
• To liquify honey, place a container in a pan of warm water until clear. To microwave: cook on high, glass only, at 30 second intervals, or until clear. Do not over heat!