Basic Honey Guidelines

HONEY FOR SUGAR
When substituting honey for sugar in your own recipes, you substitute equal amounts of honey for sugar, up to one cup. Then, reduce the total amount of other liquids by one-quarter cup for every cup of honey used.

BAKING WITH HONEY
When baking with honey, lower the oven temperature about 25 to 30 degrees F. to prevent over-browning.

Use 1/4 teaspoon of soda for each cup of honey in baking. This will neutralize honey’s natural acidity.

Foods, especially baked goods, sweetened with honey instead of sugar will tend to taste their best if served the day after they are baked.

Honey, because it is hygroscopic, tends to keep foods moist and tender. Therefore, if you are baking goodies for your kids away at school or overseas, bake with honey to insure freshness.

MEASURING WITH HONEY
When measuring with honey, first coat the measuring utensil with a small amount of oil, otherwise, the honey will tend to stick to the measuring cup or spoon.

STORING HONEY
Honey should be stored at room temperature rather than in the refrigerator. Keep it tightly covered and in a dry place.

If honey granulates, place its container in hot water until the honey reliquifies. Do not microwave it, as the heat will destroy any anti-bacterial components of the honey.

Honey in Food

CITRUS HONEY CARROTS
Ingredients:
1 bunch carrots
Pinch of salt
1/4 c. melted butter
1/4 c. honey
1 1/2 tsp. grated orange peel
1 1/2 tsp. grated lemon peel

Instructions:
1. Wash and peel the carrots, retaining the peelings to add later.
2. Cook in 1-inch boiling water until tender-crisp (about 15 minutes). Drain.
3. Blend salt, melted butter, honey and grated peels.
4. Pour over cooked carrots.
5. Place on low heat until carrots are thoroughly glazed.

Yield: 4 servings

HONEY GLAZE
Ingredients:
1/4 c. honey
1 tbsp. cornstarch
2 tbsp. sweet pickle relish
1 tbsp. prepared horseradish

Instructions:
1. Combine honey and cornstarch in a small saucepan.
2. Add sweet pickle relish and horseradish.
3. Cook for one minute stirring constantly.

Yield: 1/2 cup

HONEY BUTTER
Ingredients:
1 part honey
2 parts butter

Instructions:
1. Let butter stand at room temperature until soft.
2. Add honey and stir until well blended.
3. Place in a sterilized glass jar and cover tightly.
4. Chill.
5. This butter can be blended with chopped nuts for a simple topping, or add crushed strawberries, grated orange rind, or cinnamon for additional flavor enhancements.

Yield: 3 parts

Honey in Medicine

GRANDMA’S BURN BUTTER
Ingredients:
1 egg yolk
1 tbsp. hone
1 tbsp. olive oil

Instructions:
1. Spread onto surgical gauze and place on the burn.
2. When the dressing dries, repeat the treatment until the healing is complete.
3. The pain should subside and disappear completely in short order.

COUGH SYRUP
Ingredients:
1 tbsp. honey
1 tbsp. lemon juice

Instructions:
1. Mix equal part of honey and lemon juice in a glass.
2. Add 1/2 cup of warm water and stir.
3. Drink.
4. Also, for a really bad cough, taking just one tablespoon of honey on a spoon will ease the pain of a sore throat.

GRANDPA’S HEALTH TONIC
Ingredients:
2 tsp. honey
2 tsp. apple cider vinegar

Instructions:
1. Mix equal part of honey and vinegar in a glass.
2. Take 1 or 2 times a day to replenish the body’s minerals.
3. The amount taken will depend on how much physical and mental work is done that day.

Honey in Beauty Products

WRINKLE CREAM
Ingredients:
1 oz. melted beeswax
2 oz. honey
2 oz. juice from lily bulbs

Instructions:
1. Stir together well.
2. Store in a covered container.
3. Apply at bedtime and leave on overnight.

CLEOPATRA’S FACIAL BALM
Ingredients:
1 tbsp. honey
1 tbsp. milk
1 egg white

Instructions:
1. Beat well and apply to thoroughly cleansed face and neck.
2. Leave on skin for one half hour.
3. When it feels dry and brittle, wash off with a soft washcloth and lukewarm water.
4. Follow with a splash of cold water and you will feel your skin tingle.