COOKING TIPS:

For best results, use recipes developed for using honey.

When you substitute honey for granulated sugar in recipes: substituted honey for up to one half of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes.

Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used in baked goods.

Add 1/4 to 3/4 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25 degrees F to prevent over browning of baked goods. For easy removal, spray measuring cup with vegetable cooking spray before adding honey.

Honey absorbs and retains moisture readily so baked goods will stay fresh longer.

STORAGE TIPS:

Store honey at room temperature.

When honey crystallizes, remove lid and place jar in warm water until crystals dissolves. Or, microcook 1 cup of honey in microwave safe container at HIGH (100%) 2 to 3 minutes or until crystals dissolve; stir every 30 seconds. Do not boil or scorch.

BUYING TIPS:

Select mildly flavored honeys, such as clover, for use in cooking where delicate flavors predominate.

Use strongly flavored honeys in spreads or other recipes where a distinct honey flavor is desired.