Honey Recipes
How to Substitute Honey for Sugar
To substitute honey in a recipe, generally replace 1 cup of sugar with 1/2 to 2/3 cup of honey, while also reducing other liquids in the recipe by about 1/4 cup per cup of honey used; remember to adjust baking soda slightly upwards when using honey in baked goods as it can affect the texture slightly.
Key points to remember when substituting honey:
Sweetness level:
Honey is sweeter than sugar, so use less honey than sugar when substituting.Liquid adjustment:
Since honey is a liquid, you may need to reduce other liquids in the recipe when using it as a sweetener. Honey is made up of about 20 percent water, which means you’ll also want to reduce the total amount of liquids in the recipe to counter the extra liquid from the honey. When first testing a revamp of a white sugar recipe by using honey instead, start by reducing the liquid by about a quarter to a third.The Rule: For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.
Baking soda adjustment:
Adding a small amount of extra baking soda can help counteract the moisture added by honey in baked goods. If the recipe doesn’t already call for it, you’ll need to add a little baking soda. This is because honey is naturally acidic, and baking soda helps balance that acidity to allow the baked good to rise properly.
- The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.
Lower oven temperature:.
The higher sugar content in honey means it caramelizes and therefore burns faster than granulated sugar. To ensure that whatever you’re baking doesn’t brown too quickly, lower the heat and keep a watchful eye. Check it early and often to avoid burning or overbaking
Honey Recipe Links to try:
National Honey Board Recipe Page
Delish: 30 Honey Recipes That Hit All The Sweet And Savory Notes
The Pioneer Woman: 22 Best Honey Recipes That Are Sweet and Sticky
Country Living : 20 Recipes That Get a Seriously Sweet Upgrade from Honey
Midwest Living : 23 Recipes to Make with Honey
Home Sweet Bees: Recipes with Honey – Home Sweet Bees
More Recipes with Honey*
Honey Snack Mix
7 C Crispix Cereal
3 C Miniature Pretzels
2/3 C Butter
l C Mixed Nuts
2 C Cheerios
½ C Honey
Instructions: Preheat oven to 350 degrees. Mix cereals, pretzels and nuts in large bowl. Set aside. Melt butter, add honey and pour over cereal mixture. Spread mixture in 2 jellyroll pans. Bake for 12 to 15 minutes. Do NOT over-bake as it may burn easily. Remove from oven; cool 3 minutes. Pour on wax paper to finish cooling. Store in airtight container.
Honey Barbeque Sauce
½ C chopped onion
¼ tsp. powdered garlic
1 ½ C catsup
2 T vinegar
1 tsp. prepared mustard
½ tsp. pepper
1 C honey
½ tsp salt
Instructions: Mix all ingredients and cook over low heat for 5 to 7 minutes. Great for grilling or baking beef, pork, and chicken.
Spiced Honey Butter
½ C soft butter
2 tsp grated orange peel
¼ C honey
1 ½ tsp pumpkin pie spice
Instructions: Combine & stir till well blended, cover & refrigerate, makes ¾ Cup. Keeps 2 weeks.
Honey Rice Krispies Bars
3 cups Cocoa Krispies
4 cups Rice Krispies
1 cup HONEY
1 cup peanut butter
Instructions: Mix Cocoa Krispies and Rice Krispies together and set aside. Melt together Honey and peanut butter, stirring thoroughly. Mix in the Krispies and pat into a greased 9 X 13 pan. Melt chocolate chips as a topping if you like, but these are just as good plain.
Energy Berry Smoothie
3 cups frozen berries
1 Tbsp Bee Pollen
1 banana
3 cups milk
4 Tbsp HONEY
Instructions: Purée all ingredients in a blender until smooth.
Honey Tortilla Roll-Ups
8 oz. package cream cheese
1 cup sour cream
1/4 cup HONEY
1 tsp canned chili peppers, chopped
1/4 cup chopped green peppers 1/4 cup chopped onion
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup shredded cheddar cheese
10 flour tortillas
Instructions: Beat together cream cheese, sour cream, and HONEY until smooth; stir in remaining ingredients. Spread equal amounts of mixture onto each tortilla. Roll up and place in a covered dish and chill for two hours. Slice each roll into 1 inch pieces. Makes 4 dozen pinwheels.
Honey Rhubarb Muffins
2/3 cup cooking oil
1/2 cup HONEY
1 egg
3/4 cup sour milk (or buttermilk)
1/2 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 1/2 cups fresh chopped rhubarb
1 tsp baking soda
1/2 cup chopped nuts
Instructions: Sift dry ingredients together and set aside. In a mixing bowl, stir oil, Honey, sugar and egg until well blended. Alternately add the dry ingredients and the milk to the mixture. Stir in rhubarb and nuts. Spoon batter into greased muffin tins. Top with a mixture of 1/2 cup of sugar, 1 tablespoon of butter. Bake at 325° for 35 to 40 minutes.
Citrus Spinach Salad
3 Tbsp HONEY
2 Tbsp lime juice
1 tsp grated lime peel
1/8 tsp ground nutmeg
1/3 cup olive oil
10 cups torn fresh spinach
3 medium navel oranges, peeled and sectioned
2 medium pink grapefruit, peeled and sectioned
1 medium red onion, sliced and separated into rings
Instructions: In a blender, combine Honey, lime juice lime peel and nutmeg; cover and blend. Gradually add oil until dressing is thickened. In a large salad bowl, combine spinach, oranges and grapefruit. Drizzle with dressing; toss to coat and top with onion.
Grandma Ruth’s Honey Cinnamon Rolls
2 packages yeast
1/2 cup warm water
1/2 cup shortening
1/2 cup HONEY
2 tsp salt
1 pint milk
2 eggs
6 cups flour
1/2 cup margarine
1/4 cup brown sugar
1/2 cup chopped nuts
1 cup vanilla ice cream
1/2 cup brown sugar and 1 tsp cinnamon mixed
Instructions: Dissolve yeast with warm water in a small bowl. Set aside. In a large pan, melt shortening and add Honey, salt and milk, and allow it to cool. Beat eggs and add to yeast mixture. Then, beat in flour. Turn out dough on floured surface and knead until smooth. Place dough in bowl and let it rise until it’s double in bulk. Prepare two 9 X 12 pans with 1/4 cup margarine each and sprinkle with brown sugar. Add nuts and dab teaspoons of ice cream over the entire pan. When dough has risen, punch down and place half on floured surface and roll out to 9×12 size with floured rolling pin. Spread with butter or margarine, then brown sugar and cinnamon. Roll up like a jelly roll then cut off about 1 1/2″ slices and place on prepared 9 X 13 pan. You should get about 16 cinnamon rolls per pan. Let these rise until double in bulk. Bake in 350°oven for about 30 minutes. When brown on top turn upside down on waxed paper to cool.
Sweet Potato Soufflé
6 cups boiled and mashed sweet potatoes
2 eggs, slightly beaten
1 stick melted butter
3/4 cup HONEY
1/4 cup milk
1 Tbsp vanilla
1/2 bag small marshmallows
1/2 cup finely chopped pecans
Instructions: Mix all ingredients except marshmallows and pecans. Spread in 2 quart baking dish. Top with pecans and marshmallows. Bake at 325° for 20 minutes or until marshmallows are browned.
Oven-Fried Honey Chicken
4 boneless, skinless chicken breasts (4 oz. each)
1/2 cup HONEY
1/2 cup buttermilk baking mix
2 tsp ground ginger
1 tsp seasoned salt
1/4 tsp pepper
2 Tbsp olive oil
Instructions: Coat chicken with Honey; set aside. Combine baking mix, ginger, seasoned salt and pepper. Roll Honey coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Place chicken on rack in baking pan. Bake at 350° for 30 minutes or until juices run clear.
Gingerbee Cookies
1 1/2 cups HONEY
3/4 cup butter or margarine, softened
1 egg
5 cups all-purpose flour
2 tsp baking powder
1 Tbsp each ground ginger and ground cinnamon
1 tsp ground cloves
Instructions: In large bowl, cream Honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, ginger, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1/4″ thick. Cut into desired shares using cookie cutter; transfer to well greased baking sheet. Bake at 350°F for 10 to 12 minutes. Remove cookies from sheet and cool on rack.