May 26, 2009
This is one of the most straightforward switcheroos in local eating, but it still takes a bit of figuring to get it right. Here's how to do it:
- Honey can be substituted for sugar in equal amounts up to one cup (250 mL). For example, you can substitute one cup of honey for one cup of sugar called for in a recipe.
- Honey is sweeter than sugar, so when a recipe calls for more than one cup of sugar, use between 2/3 and 3/4 cup of honey for every cup of sugar.
- Honey is a liquid, so to compensate for adding liquid to the recipe, you'll need to reduce the liquid elsewhere (e.g. milk, water). Do this at a rate of 1/4 cup less liquid for every cup of honey used in the recipe. For example, if a recipe calls for one cup of sugar and one cup of water, use one cup of honey and 3/4 cup of water.
- Honey causes baked goods to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as cooking time comes to a close.
Got any local cooking tips you'd like to share? Email us at contact@100milechallenge.ca.
by jenny1
great recipes but i feel for calorie conscious people Pure Agave is a solution. It can be replaced for sugar so that even calorie conscious can enjoy such delicious and refreshing cocktails.
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