Robert & Teresa Butcher wrote-
> By the way , does anyone know of a way to convert sugar recipes to
> honey recipes?
Our Queensland Beekeepers Association has a receipe book called "Cooking With Honey". I extract the following:-
Use honey to same measure as sugar but reduce liquid by one-quarter
e.g. for 1 cup of sugar - use 1 cup of honey
for 1 cup of milk - use three-quarters cup of milk.
Substitute honey for syrup in equal proportions
Reduce the sugar measurement by a little and add some honey
e.g. for one cup of sugar - use three-quarters cup sugar plus one-quarter cup of honey
or use half cup of sugar plus half a cup of honey and adjust liquid proportionally
Lower the oven temperature by approx. 10 - 15 degrees centigrade. This prevents over-browning of honey baked goods.
Adding half a teaspoon of baking soda for each cup of honey used may be needed to help lighten the mixture.
Trevor Weatherhead
AUSTRALIA