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