Our Honey Recipes...

Our Honey Recipe Tips...

Honey in Recipes.....

   Honey lends an appealing flavor to many recipes ranging from baked goods to main dishes. However, honey can be and is used in cooking for a great many other reasons. Topping the list of reasons to use honey in your recipes is honey's property of being hydroscopic, meaning it absorbs moisture from it's surrounding environment. This yields a more moist baked good, as well as one that stays fresh longer on the store shelf, or in your cupboard. See the "Substituting Honey in Your Recipe" section below for instructions on substituting honey in your favorite baked goods, to add a unique flavor, or keep them fresh longer.

   Honey will not spoil so long as the moisture content is kept below 17%. In fact, in exploration of the Egyptian Tombs, honey was found in earthen vessels, unspoiled after centuries of storage. Most Honey does however granulate as a means of preserving itself, and this can be and often is misconstrued as degradation of the product. Rest assured, nothing could be farther from the truth! Honey commercially packed by larger bottlers, is heated and filtered to remove naturally occurring granulation crystals in the honey, thus impeding granulation and extending saleable life on the store shelves, the granulation process is more common in raw honeys where the product is not heated or filtered extensively if at all. Returning honey to its original liquid state, is a simple matter of heating the honey at low temperatures to avoid scorching. Tips for storing and liquefying honey are included below under our "Honey Storage Tips" section.

Should you have questions concerning the use of honey in your favorite recipe, what variety of honey lends the most appealing flavor to your favorite recipe, or questions concerning storing honey, the granulation or liquefying process, please drop us a line at the Thomas Honey e-mail address bottom of the page. And, be sure to check out our Honey Recipe Pages to follow.

Have a favorite Honey Recipe? Created a new Honey Recipe? By all means, send your Honey Recipes our way, we'd love to try them, and include them in the Thomas Honey Recipe Pages!

Substituting Honey in Your Recipe.....

* Replace up to one half of the granulated sugar called for in any recipe with honey. With a little experimenting, honey can replace all of the sugar in some recipes.

* Reduce the liquid called for in the recipe by 1/4 cup for each cup of honey used.

* Add 1/4 to 3/4 teaspoon baking soda for each cup of honey used in baking goods.

Reduce oven temperature by 25° to prevent over-browning when honey is added.

Honey Storage Tips.....

* Store honey at room temperature, never refrigerate.

* Keep in a well sealed container. Honey can draw moisture (and dust!) from the air.

* If honey crystallizes, place the container in warm water and stir until the crystals dissolve (this can be done on the stove on the lowest setting). Another method is to microwave the honey in a microwave safe container, stirring every thirty seconds, until the honey dissolves. Be careful not to boil or scorch the honey. Or, just use the honey in granulated form. It's great in coffee or hot tea..... just stir it in.

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