More recipes today are designed for honey and other natural liquid sweeteners. Honey can be substituted for granulated sugar in many recipes. New .
With a little experimentation, honey can replace all the sugar in some recipes, says Leslie Cantu, co-owner of Peace River Bees. She offers valuable honey substitution advice on her Web site. Cantu plans to make her honey available in South Florida soon.
Cantus honey is natural but not organic, because she cannot control where the bees collect pollens. Our honey is raw and full of pollens, she says.
When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
Guidelines for baking with honey
When baking with honey:
Reduce any liquid called for by 1/4 cup for each cup of honey you use.
Add 1/2 teaspoon baking soda for each cup of honey.
Reduce oven temperature by 25F to prevent over-browning.
Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.
A 12-ounce jar of honey equals a standard measuring cup.
Honey cookbooks
Over the years Ive found and collected several honey cookbooks. My favorite recipe comes from one published in the mid-1970s.
At the time I was living in Manatee County and read a little story in The St. Petersburg Times about a honey cookbook, Cooking with Honey Natures Magic by Bessie B. Zeller at Queen Bee Gardens in Lovell, Wyoming. Perhaps youve seen some of her candies sold in health food stores.
I sent Mrs. Zeller the price quoted in the article and she sent me back a collection of 3-by-5-inch cards with two brackets. Today finding Mrs. Zeller is easy, thanks to the Web. She still operatesQueen Bee Gardens and remembers my favorite recipe, for sweetened condensed milk, which unfortunately has been removed from her soon to be republished cookbook.
This recipe allowed me to make holiday pies when I first needed to substitute honey for granulated sugar because of family allergies.
Sweetened Condensed Milk
1 1/3 cup instant powdered milk
4 tablespoons butter
Pinch of salt
2/3 cup boiling water
cup honey. Note: Mild flavored honey works best.
Melt butter in boiling water, put in blender with powdered milk, and blend until smooth. Add honey and salt, and blend again.
This makes about the same amount as a 14-ounce can of commercial condensed milk and can be used in any recipe calling for sweetened condensed milk. It can be refrigerated for several weeks in a tightly closed jar.
The trick to this recipe is blending the powdered milk until smooth and using fresh powdered milk.
The condensed milk from this recipe can be used in pumpkin or key lime pie. For the latter, youll need extra fresh key lime juice. Follow your pie recipe and add the lime juice to taste.
Mrs. Zeller isnt sure when her new cookbook will be published or what it will cost, but she is keeping a list of interested buyers.
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