Recipes with Honey

Honey Storage:  Store honey on your kitchen counter or in your pantry.  Storing honey in the refrigerator accelerates crystalization - the natural process by which liquid honey becomes solid.  If honey crystalizes, remove the lid and place container in warm water.  Or microwave 1 cup of honey in a microwave-safe container for 2-3 minutes or until the crystals dissolve; stir every 30 seconds.

Glazed Carrots Cook baby carrots by steaming 10-15 minutes or by placing in boiling water for 20 minutes (until tender).  Drain and let stand a few minutes to dry.  Meanwhile, melt 3-4 tablespoons of butter in a small frying pan over medium heat.  Add 1/4 cup of honey and blend well.  Add carrots and cook slowly, stirring occasionally, until well glazed. This recipe works well for tiny onions too.

Honey adds a flavor rare to everything that you prepare

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Check out this website for recipes:   www.honey.com/recipes/index.asp

Honey Substitution:  You can substitute honey for equal
amounts of sugar in most recipes.  In baked goods, substitute
honey for up to half of the sugar and make the following
adjustments:  
* Reduce the amount of liquid in the recipe by 1/4 cup for
each cup of honey used
* Add 1/2 teaspoon baking soda for each cup of honey used
* Reduce the oven temperature by 25'F

Note: Honey should not be fed to infants less than one
year of age.  Honey is a safe and wholesome food for
older children and adults.

Cracked Wheat Bread - 2lb. loaf (this recipe
works in bread makers too!)

1 1/2 cup lukewarm water
1/4 cup honey (the darker the better)
1 tablespoon dark molasses
1 1/2 pkg dry yeast (or 3 1/2 teaspoons)
1/4 teaspoon salt
2 tablespoons vegetable oil
2 cups whole wheat flour
2 cups bread flour
1/2 cup cracked wheat (look in the natural food
section of your store)
2 tablespoon of whole flax seed (optional)

Now you can either follow the directions for loading
your bread maker (use the whole wheat and medium
brown settings for best results) or make it yourself.

1.  Mix warm water, honey, molasses, and yeast
together and let stand for 5 minutes.
2.  Stir in oil, salt, flour, cracked wheat, and flax
seed and mix well.
3.  Turn dough out onto floured surface and knead
until smooth and satiny - about 10 minutes.
4.  Cover and let rise in warm place (on top of a
heating pad on lowest setting works great) until
double in bulk, about 1 1/2 hours.
5.  Punch down, fold and turn so smooth side is up
and let rise again for about 45 minutes.
6.  Punch down and shape into loaf.  Put in greased
bread pan and let rise until doubled in bulk - 20-30
minutes.  Preheat your oven now to 350'F.
7.  Bake loaf 50 minutes, remove from oven and pan
and cool on rack.  Don't cut it for about 15 minutes.
This makes one large loaf - 2 lb for a bread machine.