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Honey Recipes

10 years ago

Our master gardener group is working at the local prison creating a garden with and for the inmates.

We meet once a week and always bring a treat using one of the ingredients highlighted in the day's presentation. We try to bring something healthful. Next week, the presentation is pollinators, so I would like to bring a treat made with honey. Can honey be substituted for sugar in a recipe for say, banana bran muffins?

Any suggestions?
Thank you.

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Comments (6)

foodonastump
10 years ago
Baklava! Just in time for Greek (orthodox) Easter.
blueheron
Original Author
10 years ago
Way too rich, but thanks.
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This one is from the National Honey Board and well-worth trying if you want something a bit more "interesting" than plain canned peaches but still versatile. Honey Packed Peaches - Makes 6 pints - Ingredients Â 2-3/4 cups water, divided Â 1/4 cup lemon juice Â 5 lbs. peaches*, peeled, pitted and cut into wedges Â 1-1/4 cups honey Â 2 Tablespoons vanilla extract Â 6 small strips lemon zest Directions In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. *Apricots or nectarines may be substituted. Tips Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes. The NCHFP has a Peach Fruit Topping recipe which basically calls for crushed peaches canned with sugar. Good for layering with yogurt or topping ice cream and a great recipe for less-than-perfect specimens. The NCHFP also has a nice Peach Pie Filling with cinnamon and almond extract (optional). You might consider halving the amount of ClearJel. I know Linda_Lou will back me up on this. For some reason the amount of ClearJel called for in the pie filling recipes is way over the top and to most tastes results in a very thick filling that tends to ooze out from under the lid during canning. Plus it's a waste of an expensive product. Peaches are low in pectin and will tend not to set unless the preserve has commercial pectin or other high pectin ingredients, so I'm not surprised your peach honey is loose. You'd probably have to overcook it to get it quite thick. Carol Here is a link that might be useful: National Honey Board Honey Packed Peaches
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Here's a link that has some good info. Here is a link that might be useful: Honey - Cooking Use
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grainlady_ks
10 years ago
I generally suggest finding a recipe that calls for honey rather than make substitutions. Why? Honey browns quickly, so depending on how much honey is in a recipe, reducing the temperature by 25-degrees F may be in order. You may require more leavening and you may need to reduce the liquids in the recipe - all depending on how much is used. It doesn't measure cup-for-cup, use 2/3 to 3/4 per cup of sugar. Reduce the liquid by 1/4-cup for each cup of honey used.

So if you want a recipe, do a search for "Honey Banana Muffins" and you'll have any number to choose from. Check out the link below for recipes.

-Grainlady

Here is a link that might be useful: National Honey Board
ann_t
10 years ago
This is a sweet cornbread. With a honey glaze. Easy to make.

Home Cookin Chapter: Recipes From Thibeault's Table

Honey-Glazed Spago Corn Bread
=============================
Source: http://www.foodgal.com/2009/07/a-corn-bread-star/
From Ã¢ÂÂDesserts By the YardÃ¢ÂÂ

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup cake flour

1 cup sugar

2 tablespoons baking powder

1-1/2 teaspoons salt

4 large eggs, at room temperature

3 ounces (3/4 stick) unsalted butter

1/3 cup vegetable oil

1 cup milk

1/2 cup buttermilk

For glaze:

3 ounces (3/4 stick) unsalted butter

1/4 cup honey

1/3 cup water
. Place a rack in the middle of the oven and preheat the oven to 350
degrees. Line a 9-by13-inch baking pan with aluminum foil and spray
foil with pan spray.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking
powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately
whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk.
Whisk in dry ingredients just until combined.

Scrape batter into the pan and bake for 30 minutes. Rotate pan from
front to back and continue to bake for 10 minutes, or until a tester
inserted in the center comes out clean.

To make the glaze: While corn bread is baking, melt butter in a medium
saucepan. Add honey and water, and whisk until blended.

When corn bread is done, remove from oven and poke holes all over the
bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and
allow to cool.
foodonastump
10 years ago
Sorry, missed the "healthful" part on first read.
wintercat_gw
10 years ago
How about halva spread? I do it all the time: Mix raw tahini with honey. Tahini/honey ratio varies according to my mood, but try starting with two thirds tahini to one third honey. Taste it and see if you like it. The more you mix, the more solid the mixture becomes.

I also make a homemade halva spread with tahini + date molasses and even with tahini + jam.

If you like chocolate, mix tahini with carob molasses - not carob extrract, which is liquid - it must be carob molasses with honey-like texture. You'll get a chocolaty tasting spread that's very healthy.

This spread doesn't like to be in the fridge or to be prepared much in advanced. In the fridge it gets stone-hard and when I prepared a large quantity (because i was tired of mixing small quantities every day) and left it outside the fridge on the kitchen counter, on the next day it, too, started getting hard and the tahini oil began separating and creating a film of oil on the spread.

It's best prepared as close as possible to consumption. Since it's real fast and simple to prepare - that shouldn't be a problem.

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