How to Substitute Sugar for Honey in Recipes
When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
For baked goods, make sure to reduce the oven temperature by 25°F to prevent over-browning; reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used.
Because of its high fructose content, honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
CAUTION–avoid the use of honey in any form, for infants younger than one year. This includes honey that has been baked into a cookie or bread or used in any other type of food. There is a concern that infants’ gastro intestinal tract can’t handle the botulism toxins that are sometimes found in raw honey.
Recipe: Chocolate & Honey Baklava
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup Nutella spread
1 cup chopped hazelnuts
1 cup chopped pistachios
1 cup chopped almonds
1 cup chopped walnuts
1/2 tsp ground cinnamon
1/8 teaspoon salt
2 cup butter, melted
24 (14 x 9*inch) sheets frozen phyllo dough, thawed
1. Combine honey, water, & cinnamon stick in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230* (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
2. Preheat oven to 350 degrees
3. Place Nutella spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine chopped hazelnuts, pistachios, almonds, walnuts, cinnamon, & salt.
Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 more phyllo sheets and butter.
Drizzle about 1/3 cup melted Nutella spread over phyllo. Sprinkle evenly with 1/3 of nut mixture (approx. ½ cup). Repeat procedure twice with phyllo, butter, Nutella spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
4. Important: Cut Uncooked Baklava before placing in oven. Make 3 lengthwise cuts and 5 crosswise cuts (may also cut diagonally) using a sharp knife.
5. Bake at 350* for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Recipe: Figs With Honey And Blue Cheese
blue cheese to your taste
4 tbsp chopped nuts
4 tbsp Raw Lavender Honey
Cut figs from the base towards the end in four, without cutting them completely.
Place them in plates.
Bathe them with a little (a lot!) of honey.
Sprinkle with the cheese and the nuts
Recipe: Grilled Salmon Fillet with Honey-Mustard Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons Mint Thistle Honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons grape seed or olive oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Directions for Sauce
Whisk together the mustards, mint thistle honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. (Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.)
Directions for Fish
Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
Cooking time (duration): 10
Meal type: dinner
Recipe: Spiced Apple Tea
6 tea bags
3 c. boiling water
1/3 c. Apple Blossom Honey
3 c. apple juice
In a 2-quart pot, brew tea bags in boiling water. Remove tea bags, add Apple blossom Honey and apple juice. Simmer until hot. Ladle into cups and garnish with lemon slices.
Cooking time (duration): 15
Meal type: cocktail
Recipe: Honey Pumpkin Pie
1 can (16 oz.) solid pack pumpkin
1 cup evaporated low-fat milk
3/4 cup Wildflower Honey
3 eggs, slightly beaten
2 Tbsp all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. rum extract
Pastry for single 9-inch pie crust
Combine pumpkin, evaporated low-fat milk, Wildflower Honey, Eggs, flour, cinnamon, ginger, rum extract; in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400° 45 minutes or until knife inserted near center comes out clean.
Cooking time (duration): 60
Meal type: dessert
Recipe: Tangy Citrus Chicken
8 boneless skinless chicken breast halves (2 1/2 pounds)
1 can (6oz) frozen lemonade concentrate, thawed
1/2 cup Orange Blossom Honey
1 tsp. rubbed sage
1/2 tsp. ground mustard
1/2 tsp. dried thyme
1/2 tsp. lemon juice
Place chicken breasts in a 13×92 baking dish lightly coated with butter. In a small bowl, combine lemonade concentrate, Orange Blossom Honey, sage, ground mustard, dried thyme, lemon juice; mix well. Pour half over the chicken. Bake, uncovered, at 350 degrees for 20 minutes. Turn chicken ; pour remaining sauce on top. Bake 15- 20 minutes longer or until meat juices run clear.
Cooking time (duration): 60
Meal type: dinner
Recipe: Honey Ice Smoothie
½ cup of Honey
1 can (12 oz.) of coconut milk
3 cups of prepared fresh fruit (ex: bananas, apples, berries, pineapple)
Combine all ingredients in blender and blend at high speed until smooth. Pour into bowl and freeze until heavy slushy consistency forms. Pour back into blender and blend again. (Repeat if desired)
Cooking time (duration): 30
Meal type: dessert
Pumpkin Honey Bread
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 ... [read full recipe below]
Yield: 2 loaves
per serving (based on 1/8 loaf, about 1-inch slice)
Fat Total: 7.51 g
Protein: 5.43 g
Cholesterol: 68.8 mg
Carbohydrates: 44.5 g
Sodium: 411 mg
Dietary Fiber: 2.53 g
Calories from Fat: 25%
1 cup - honey
1/2 cup - butter or margarine, softened
1 can (16 oz.) - solid-pack pumpkin
4 - eggs
4 cups - flour
4 teaspoons - baking powder
2 teaspoons - ground cinnamon
2 teaspoons - ground ginger
1 teaspoon - baking soda
1 teaspoon - salt
1 teaspoon - ground nutmeg
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
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