On Tuesday we talked about the ins and outs of adapting a cookie recipe to use honey instead of sugar. Here’s a recipe I’ve successfully converted–not only from sugar, but from white flour and margarine. The resulting cookies are made from mostly local ingredients. Cream together: 1/3 cup butter 7/8 cup honey 2 tablespoons blackstrap…
Interested in switching some of your baking to be sweetened with honey rather than sugar? Here are some guidelines for making the exchange. 1. Substitute 1 cup honey for 1 cup white sugar, but reduce liquids elsewhere by 1/4 cup. 2. Substitute 7/8 cup honey plus 2 tablespoons molasses for 1 cup brown sugar, but…
What’s so great about honey? Why not simply use sugar, as it’s definitely cheaper and less messy to use? Well, there are a few good reasons: 1. Honey is much less refined than sugar 2. Honey is richer in minerals and vitamins 3. Honey is naturally antibacterial and antifungal 4. Honey is soothing and healing…