To Sugar or not.....
11:23PM on October 26, 2008
NOT FOR ME!!!!
You will see in a lot of my recipes there is very littel white sugar here is why and how you to can substitue Honey for white sugar.
First of allHoney is superior to sugar in that it has more vitamins and minerals, is sweeter, and raises one's blood sugar more slowly. It is unrefined and natural. It also will keep your baked goods moister longer. Here's how to substitute honey for the sugar in a recipe.
Here it is plain and simple (I hope)
Up to one cup, honey can be substituted for sugar in equal amounts. For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.
Honey is a liquid, so you'll need to reduce the liquid in the recipe a little. Do this at a rate of 1/4 cup less liquid for every cup of honey used in the recipe.
Honey is also a little acidic. To counter-act this, add 1/2 teaspoon of baking soda for every cup of honey used.
Honey causes baked good to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as the time gets close
Now go bake a littel healthier
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