Cooking with honey

Normally I try to be witty and informative but it's been a somewhat difficult week. While I've been busy making honey deliveries, prepping for upcoming events, and experimenting with new products Bruce has been busy working on the honey house, catching swarms, and keeping the hives in order. Just normal Spring stuff. What threw us for a curveball was losing our 13 year old Saint Bernard last Sunday night, resulting in us spending much time trying to comfort her mate.

Anyhow.....many of our customers are ditching the white stuff. Cooking with honey, especially baking, requires some modifications. Here's some tips.

*Honey is 18% water, so reduce the liquid in the recipe by 1/4 cup for each cup of honey used.

*Honey is sweeter than table sugar so you will want to experiment by using less honey than sugar.

*A 12 oz. jar of honey equals one measuring cup.

*When baking, reduce the oven temperature by 25 degrees F and add 1/2 tsp baking soda for each cup of honey.

*Light, mild honeys add sweetness and moisture.

*Honeys with distinct or stronger flavors add their own character and flavor.