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Honey Tips

Cooking Tips

  • For best results, use recipes developed for 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 temperatures 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 has 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 liquefy 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!