If you are substituting honey in a recipe that calls for sugar,only replace about half of the sugar with honey.
In general,replace 1/2 cup of sugar with 1/3 cup of honey,reduce liquid by 2 tablespoons,add 1/4 teaspoon of baking soda to the dry ingredients,and reduce the oven temperature by 25 degrees.
RECIPES
Honey Hydrator Drink
1/2 cup honey 1/2 teaspoon lite salt 2 cups orange juice 5 1/2 cups water
Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool.
Makes 8 servings. Calories: 75 Carbohydrates: 21 g Potassium: 85 mg Sodium: 77 mg Sugar: 19 g
Butter Up
Blend 1/2 cup butter with 1/4 cup honey and add chopped dried fruits, nuts and cinnamon. Spread on your favorite muffin.
Nut’n Honey
For some quick after school energy, mix 1/2 cup peanut butter with 1/4 cup honey for a tasty dip for apple and pear slices.
Banana Pops
For a fun snack or dessert, cut a banana in half and insert a wooden craft stick into cut end. Spread honey over the banana and roll the banana in chopped nuts or crushed graham crackers.
Honey Chick Dip
For an easy dip for chicken nuggets, blend equal parts of honey, mustard and mayonnaise.
HONEY KIWI RASPBERRY FRUIT DIP INGREDIENTS:
1 ripe kiwi, peeled and diced
1/2 cup unsweetened, frozen raspberries
1/2 cup honey
8 oz. low-fat vanilla yogurt
Fresh fruit for dipping (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)
DIRECTIONS:
In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit.
Date Bars
1 cup honey 1 cup chopped walnuts 3 eggs 1 lb. dates,chopped 1 tsp. baking powder 1 tsp. vanilla 1 1/3 cup flour Powdered sugar(Optional)
Beat honey & eggs together;set aside. Sift together baking powder & flour;add to honey-egg mixture along w/nuts,dates & vanilla. Mix well. Pour mixture into greased 9 1/2 x 14-inch baking pan. Bake at 350 for 15-20 minutes. Cool in pan;cut into 16 squares. Before serving,dust w/powdered sugar,if desired,
Ginger Beer 4 cups honey 2 gallons water 1 hand of ginger root, grated 4 lemons 1/4 tsp yeast 3 egg whites
in a large pot dissolve honey in water over medium heat. Add ginger, beaten egg whites, and bring to boil. skim off foam thoroughly Remove form heat and strain through several layer of cheese cloth Add whole lemons (this brings some of the oils out of the skins) Set aside to cool. when mixture is lukewarm (105-110 degrees) add juice from the 4 lemons and yeast which has been dissolved in 1/4 cup of water. Stir well and let stand until cool. Strain through cheese cloth again, and store in bottles and cap. Store for two days in cool place. Chill and serve.
This yummy recipe is from Kathy at Rock Valley Greenhouse in Rockford: Baklava Cups
1/4 Cup Raines' Honey 1 box Phyllo Cups(15) 2/3 Cup Chopped Mixed Nuts 1-2 teaspoon Sugar 1 teaspoon Water
Preheat oven to 350 degrees. Place Phyllo cups/shells on baking sheet. Mix the sugar & chopped nuts & fill the cups. Bake for 8 minutes. Mix the honey & water in a small bowl. Remove the Phyllo cups from the oven. Drizzle the honey & water mixture over the nuts after they come out of the oven. Thanks Kathy,these are a real treat (& quick,too!)
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