Recipes

Substituting sugar with honey and Cooking Tips

For best results, select recipes developed for using honey. When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. With experimentation, honey can be substituted for all of the sugar in some recipes.  When substituting honey for sugar in baked goods:

Lighter colored honey tends to be milder in flavor so use it for recipes with more delicate flavors.  Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.  Add about 1/2 teaspoon baking soda for each cup

of honey used. Reduce oven temperature by 25 degrees to prevent over-browning.

Pineapple Honey Glazed Ham

1 fully cooked boneless ham (4 to 5 lb.)

1 can (8 oz.) pineapple slices

1/3 cup honey

1 Tablespoon ground mustard

Dash ground cloves

Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer. Drain pineapple; reserve liquid. Combine reserved liquid, honey, mustard and cloves; mix well. Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 to 45 minutes longer or to 140°F on meat thermometer; baste every 10 minutes. Let stand 10 to 15 minutes before slicing. Makes 12 to 16 servings.

Tip — For easy measuring, coat measuring cup or spoon

with cooking spray before adding honey.

Sweetly Curried Dipping Sauce

1 cup sour cream

6 Tablespoons honey

2 Tablespoons cider vinegar

2 teaspoons curry powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 Tablespoons chopped cilantro or parsley.

In small bowl, combine all ingredients, except cilantro, until well blended. Stir in cilantro. Cover and chill until ready to serve. Serve with assorted sliced vegetables. Makes 1-1/3 cups.

Tip — To create an easy dip for grilled sausages and chicken, simply blend equal parts of honey and Dijon-style mustard.

HONEY BERRY MILKSHAKES

INGREDIENTS:

1 pint nonfat vanilla frozen yogurt or ice cream

2-1/2 cups strawberries or assorted berries

1/2 cup nonfat milk

1/4 cup honey

4 small mint sprigs

DIRECTIONS:

Combine all ingredients except mint sprigs in blender or food processor; blend about 30 seconds or until smooth. Pour into tall glasses. Garnish with mint sprigs. Makes 4 cups.

BREAKFAST WAFFLE CLUB SANDWICH W/HONEY APPLE SYRUP

DIRECTIONS:

To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over medium heat; heat through. Set aside and keep warm. Melt butter and remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender. For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup. Makes 4 servings.

HONEY CARROT SNACKING CAKE

DIRECTIONS:

Cream butter in large bowl. Gradually beat in honey. Add eggs, beating after each addition. Combine carrots, raisins, nuts (if desired), orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture. Pour batter into greased 13x9x2-inch pan. Bake at 350º F 35 to 45 minutes or until wooden pick inserted near center comes out clean. Makes 12 servings.

INGREDIENTS:

1/2 cup butter or margarine, softened

1 cup honey

2 eggs

3 cups finely grated carrots

1/2 cup golden raisins

1/3 cup chopped nuts (optional)

1/4 cup orange juice

2 teaspoons vanilla

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

HONEY-CARAMELIZED BANANAS AND ORANGES

DIRECTIONS:

Peel and cut bananas in half lengthwise; place in small flameproof dish with orange slices. Drizzle with honey; sprinkle with walnuts. On top rack of preheated broiler, broil fruit about 5 minutes or until heated but not burnt. Remove from broiler. If desired, pour brandy over top and flame. Makes 2 servings

Thai Honey Chicken Wings

1/4 cup honey 1/4 cup soy sauce 2 Tablespoons lime juice 1 Tablespoon smooth peanut butter 1 clove garlic, minced 1 teaspoon curry powder 1 teaspoon hot pepper flakes, or to taste 8 chicken wings (about 2 lbs.)

In large bowl, combine all ingredients except chicken wings, stirring to mix thoroughly. Add wings, stirring to coat. Cover and chill for 2 to 4 hours, stirring occasionally. To cook, place wings on foil-lined baking pan, reserving excess marinade. Bake at 375°F for 25 minutes, basting with reserved marinade halfway through cooking, until wings are golden brown and cooked through. Remove pan from oven and heat broiler on high; broil wings until deeply browned. Transfer to serving platter to serve. Makes 4 servings.

Strawberry Chocolate Tart

1-2/3 cups slivered almonds, toasted

1/4 cup margarine or butter,

cut into pieces

3 Tablespoons sugar

1 egg yolk

1/2 cup honey

1/2 cup unsweetened

cocoa powder

1 teaspoon grated

orange peel

2 teaspoons warm water

1 pint strawberries,

hulled and sliced

Place toasted almonds in food processor with metal blade in place; process until finely ground. Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour. Spray 9-inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky. Bake at 350°F for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool. In small bowl, whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water. To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve. Makes 8 servings

Orange Honey Barbecued Ribs

2 Tablespoons vegetable oil

1 cup finely chopped onion

2 cloves garlic, minced

1 bottle (12 oz.) chili sauce

1/3 cup honey

1 Tablespoon prepared horseradish

1 Tablespoon grated orange peel

3 lbs. baby back pork ribs

In saucepan, heat oil and onions over medium heat; cook until golden brown, about 10 minutes. Stir in garlic; cook until just fragrant. Stir in remaining ingredients except pork. Cover and simmer over very low heat for 5 minutes. Remove from heat. Place ribs in foil-lined baking pan. Spread evenly with 1 cup sauce. Set remaining sauce aside. Cover baking pan with foil and bake at 350°F for 1 hour until ribs are tender and cooked through. Meanwhile, prepare grill with medium-high heat. Transfer cooked ribs to grill; cook, turning frequently until ribs are well browned. Transfer to cutting board. Brush with remaining 1/2 cup sauce; cut and serve. Makes 4 servings.

Honey Hot Cocoa

1/2 cup honey

1/2 cup unsweetened

cocoa powder

1/2 cup water

1 teaspoon vanilla extract

3 cups hot low-fat milk

In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat for 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk. Makes 4 servings.

Grilled Ahi Tuna

1/2 cup honey

1/2 cup soy sauce

1/8 teaspoon wasabi paste

(or to taste)

1/2 cup sesame seeds

3 tuna steaks, 3/4-inch thick

Mix honey, soy sauce and wasabi in a small bowl. Add tuna steaks and coat with marinade; refrigerate for 1 hour. Remove steaks and roll in sesame seeds until coated. Place tuna steaks on hot grill and cook about 1 minute on each side. Makes three servings.

SOUTHERN-STYLE HONEY BARBECUED CHICKEN

1 21/2 - 3 LB CUT UP CHICKEN

SALT AND PEPPER TO TASTE

1 CUP THINLY SLICED ONIONS

3/4 CUP TOMATO SAUCE

1/4 CUP HONEY

1/4 CUP CIDER VINEGAR

2 TABLESPOONS WORCESTERSHIRE SAUCE

1 TEASPOON PAPRIKA

1/4 TEASPOON BOTTLED HOT PEPPER SAUCE

Place chicken, skin side down, in single layer in large baking dish. Sprinkle with salt and pepper to taste. Combine remaining ingredients; mix well. Pour mixture over chicken. Bake, uncovered, at 375 degrees F 30 minutes; turn pieces and bake 20 minutes longer or until chicken is glazed and thoroughly cooked. Makes 4 servings.

H O N E Y- G L A Z E D  H A M

2 (8 OZ.) COOKED HAM STEAKS

1/4 CUP HONEY

3 TABLESPOONS WATER

11/2 TEASPOONS DRY MUSTARD

1/2 TEASPOON GROUND GINGER

1/4 TEASPOON GROUND CLOVES

Broil or pan-fry ham steaks until lightly browned and thoroughly heated.

Remove ham from broiler pan or skillet. Combine honey, water and spices;

add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush sauce over ham and serve remainder on the side, if desired. Makes 4 servings.

H O N E Y E D   C A R R O T S

3 CUPS SLICED CARROTS OR

1 PACKAGE (16 OZ.) BABY CARROTS

1/4 CUP HONEY

2 TABLESPOONS BUTTER OR MARGARINE

2 TABLESPOONS CHOPPED FRESH PARSLEY

OR 2 TEASPOONS DRIED PARSLEY FLAKES

11/2 TEASPOONS PREPARED MUSTARD

(OPTIONAL)

Heat 2 inches of salted water in medium saucepan to a boil over high heat.

Add carrots and return to a boil. Reduce heat to medium-high. Cover

and cook 8 to 12 minutes until carrots are crisp-tender. Drain carrots;

return to saucepan. Stir in honey, butter, parsley and mustard, if desired.

Cook and stir over low heat until carrots are glazed. Makes 4 servings.

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