My transition from cluttered to simple living.

Friday, March 27, 2009

Honey instead of sugar


Cooking and Preserving with Honey:

An advantage to using honey in place of granulated sugar in cooking and food preservation is that honey is sweeter than granulated sugar so you can use less honey for the same sweetening effect. For equal sweetening power, substitute 2/3 to 3/4 cup honey for each cup of sugar. An additional advantage is that baked products made with honey remain moist longer during storage. Use these tips when cooking with honey:

  • You can replace all the sugar in puddings, custards, pie fillings, baked apples, candied sweet potatoes, sweet and sour vegetables, salad dressings, sauces and glazes with honey.
  • Use honey to replace up to half the sugar in cakes. Reduce the liquid called for by one-fourth cup for every cup of honey used.
  • The amount of honey that can replace sugar in cookies varies with the type of cookie: Replace no more than one-third the sugar with honey in crisp cookies like gingersnaps; honey can replace one-half the sugar in brownies and up to two-thirds the sugar in fruit bars.
  • When making either cakes or cookies, first mix the honey with the fat or liquid, then mix it thoroughly with the other ingredients. This will help prevent a soggy layer from forming on top of the baked product.
  • Neutralize the acid in honey by adding 1/2 teaspoon of baking soda for every cup of honey used, but if the recipe already calls for soda, don't add more.
  • Products made with honey brown faster than foods made with other sweeteners, so lower the oven temperature 25°F when baking with honey.
  • It's easier to measure honey if you lightly grease the measuring cup or spoon first. Or, if liquid or solid fat is called for, measure it first, then use the same cup for the honey. Every last drop will slip right out.
  • One pound of honey equals about 1 1/3 cups. A three pound container holds about 4 cups of honey.

Honey can replace up to one-half the granulated sugar in syrups for canning fruit and up to one-fourth the granulated sugar in syrups for freezing fruit. You can also use honey in all types of sweet spreads. Guidesheets on all these procedures are available at your county extension center.

1 comment:

  1. i dont get the cup thing please explain!!!!!