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
Honey Beet Cake
¾ C. (180ml) Chinook Honey
1 C.(240ml) Oil
3 Eggs
11/3 C (320ml) Flour
1 Tsp (5ml) Baking Powder, heaping
1 Tsp (5ml) Baking Soda, heaping
1 Tsp. (5ml) Cinnamon, heaping
½ Tsp. (2.5ml) Salt |
1 C.(240ml) Raisins
1 C. (240ml)Walnuts or Pecans, chopped
½ C. (120ml) Coconut (optional)
2 C. (480ml) Beets, grated |
In a large bowl mix honey, oil and eggs. Sift dry ingredients and add to the egg mixture, mixing well. Blend in raisins, nuts, coconut and beets. Pour into a greased and floured bundt pan or a 9” x 13” baking pan.
Bate at 300 ° F (150° C) for 1 hr. and 15 min. for bundt pan and 1 Hr. for 9” x 13” pan. Baking in a slow oven makes this cake especially moist.
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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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