Substituting Honey for Sugar 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: Grilled Salmon Fillet with Honey-Mustard Sauce
Ingredients
- 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
Instructions
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
Ingredients
- 6 tea bags 3 c. boiling water
- 1/3 c. Bear Foot Honey Apple Blossom Honey
- 3 c. apple juice
- Lemon slices
Instructions
In a 2-quart pot, brew tea bags in boiling water. Remove tea bags, add Bear Foot Honey Farm 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
Ingredients
- 1 can (16 oz.) solid pack pumpkin
- 1 cup evaporated low-fat milk
- 3/4 cup Bear Foot Honey Fall 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
Instructions
Combine pumpkin, evaporated low-fat milk, Bear Foot Honey Fall 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
Ingredients
- 8 boneless skinless chicken breast halves (2 1/2 pounds)
- 1 can (6oz) frozen lemonade concentrate, thawed
- 1/2 cup Bear Foot Honey Orange Blossom Honey
- 1 tsp. rubbed sage
- 1/2 tsp. ground mustard
- 1/2 tsp. dried thyme
- 1/2 tsp.lemon juice
Instructions
Place chicken breasts in a 13×92 baking dish lightly coated with butter. In a small bowl, combine lemonade concentrate, Bear Foot Honey 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
Ingredients
- ½ cup of Honey from Bear Foot Honey Farm
- 1 can (12 oz.) of coconut milk
- 3 cups of prepared fresh fruit (ex: bananas, apples, berries, pineapple)
Instructions
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