To substitute honey for sugar in your recipes, remember that honey is up to twice as sweet as table sugar. Reduce the amount of sugar called for in the recipe by 1/3 to ½ honey for granulated or table sugars. In addition, since honey is up to 18 percent water, you will need to reduce the liquid called for in baked goods by about one-fifth.
If it’s sweets you are making, lower the oven temperature by 25 degrees F.
Measuring honey by weight, 1 cup weighs 12 ounces.
To make honey slide smoothly out of measuring devices, coat the utensils with a vegetable spray.
Unless a recipe calls for sour milk or cream, add the merest pinch of baking soda to the recipe for baked goods to counteract the slight acidity of the honey which may cause overbrowning.
2 Tbs. butter
6 med. carrots (about ½ lb.), peeled, and sliced into thin rounds
½ c. chicken broth or water
½ c. (12 to 14) dried apricots, coarsely chopped
1 tsp. honey
1 tsp. white balsamic vinegar
¼ tsp. ground cinnamon
2 green onions, sliced very thin, green parts included
Salt and pepper to taste
In a medium saucepan, sauté the carrots in the butter over medium heat 3 minutes. Add chicken broth, apricots, honey, white balsamic vinegar and cinnamon to the carrots. Cover and simmer 4 minutes. Add green onions, cover again, and simmer an additional 1 to 2 minutes until carrots are al dente. Season with salt and pepper to taste. Yield: 4 servings.