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.
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Recipes from our Kitchen
Chinook Honey Cornbread
1 C. (250ml) cornmeal
1 C. (250ml) all-purpose flour
2 tsp. (10ml) baking powder
1 tsp. (125ml) baking soda
1 tsp. (125ml) salt
1 pinch cayenne pepper or
1 tsp (125ml) finely chopped jalapeño pepper (optional) |
1 C. (250 ml) milk
¼ C. (50ml) Chinook Honey
1 egg
2 Tbsp. (25ml.) vegetable oil |
In a large bowl combine cornmeal, flour, baking powder, baking soda, pepper (optional) and salt. In a small bowl whisk together milk, honey, egg and oil. Add to flour mixture: stir until just combined. Pour batter into a well greased 8 x 8 in. (20 x 20 cm.) baking pan or use a greased muffin pan to make individual cakes. Bake at 350° F (180°C) for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Serve warm.
Makes 9 servings. |
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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.
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