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

Danish Apple Pie

Ingedrients:
4 C. (1 Kg) apples peeled, cored and chopped
2 Tbsp. (30 ml) lemon juice
¼ C. (60 ml)   Chinook Honey
4 Tbsp. (60ml) flour
Cinnamon to taste

Topping:
½ C. ( 115 ml) brown sugar
½ C. (115 ml) flour
½ C. ( 115 ml) butter
2/3 C. (150 ml) Chinook Honey Caramel Sauce

Sprinkle apples with lemon juice and flour then mix in honey and cinnamon. Pile into pie shell.
Combine topping mixture and sprinkle over the apples.
Cover loosely with foil and bake at 425°F (220°C) for 45 Min.
Uncover and drizzle 1/3 C. (75 ml) of the Caramel sauce over the pie and bake for another 15 min.
Remove from the oven and drizzle another 1/3 C. (75 ml) of the caramel sauce over the pie, cool to taste and serve.

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.