Cooking with Honey

When substituting honey for sugar in recipes,
use up to half of the sugar called for in the recipe.

When substituting while baking:
Reduce any liquid called for by 1/4 C (25 ml) for each cup (250 ml) of honey used
And add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 °F (4 °C) to prevent over-browning.

500g of honey equals 11/2C or 325 ml.

Recipes from our Kitchen

TANTALIZING HONEY LEMON PIE

Prepare the lemons by grating the peel; saving to one side, then peel the white membrane from the fruit and discard it. Slice the peeled lemon paper-thin, removing seeds as you go. Combine the honey, grated lemon peel and slices; let stand for 2 hours or overnight. Grind almonds and sugar in food processor; set aside. Arrange pastry in an 8” pie plate then spread the ground almonds evenly over bottom. In a bowl beat eggs and flour to blend; stir in honey-lemon mixture. Pour over ground almonds. Cover with a vented top crust; seal and flute the edges. Bate at 425° F (220° C) for 15 minutes: reduce temperature to 350° F (180°C) and bake for 35-40 minutes longer or until a knife blade inserted through a slit in the crust comes out clean. Cool thoroughly.

Makes 8 servings
Serve with Honey Whipped Cream (recipe below)

Honey Whipped Cream: Beat 1 cup (250 ml) whipping cream until it thickens; gradually add 3 tbsp. (45 ml) honey and beat until soft peaks form. Fold in 1 tsp. (5 ml) vanilla. Makes 2 cups.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey or heat the measuring cup with hot water. The honey will slide right out.

Honey should be stored in a closed container in a dry, warm place.

It is natural for honey in Canada to crystallize. Reliquify by placing the container of honey in hot (not boiling) water.

Honey can be frozen without affecting colour, flavour or nutrients. It will not crystallize when frozen.