RSS

More Honey Information

23 Sep

Hello Everyone,

Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today. Honey is composed of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a  slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness. Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill and of the body’s daily needs. Remember that honey does contain calories, and cannot be used freely by a diabetic and is not recommended for infants formulas. The flavor, aroma and color of honey vary with the kind of  flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. the most common varieties are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, white brush, Chinese tallow, huajilo and wild flower. Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter milder flavored honey. Honey can easily be substituted for sugar as shown with common recipe favorites her on my blog and with other recipes. Due to honey’s ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweetener. Some minor adjustments may need to be made to a recipe when substituting honey for sugar.

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of  sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.

2. Lower the baking temperature 25 degree and watch your time carefully since products with honey brown faster.

3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 per cup of honey.

4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. this will reduce the acidity of the honey, as well as increase the volume of your product.

I delivered the Mission cake today and it all went well, they were very happy to see the cake!! Made me feel good. I have just one more cake for this month and it’s for a vet on Tuesday. All he wants is devils food cake with white frosting, so that one will be an easy one to take care of.

I am still sick, I had 2 Dr appts this week, plus a pelvic ultrasound. I have to stay on blood thinners for a while longer. My blood clots are dissolved, but one of then could come back. With the way my Dr described the vein it looks like a pen tip and it’s open and could clot again very easily. I hope and pray that it wont!!! The steroids are keeping me awake and giving me a lot of energy. Sometimes it’s nice other times I would just like to rest and sleep!!!

Well I hope everyone out there in cyberspace is doing well!!

Until next time..

Amanda 🙂

Advertisements
 
Leave a comment

Posted by on September 23, 2010 in Baking & Cooking with Honey

 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: