Cooking with honey is as simple as addition. Pastries cookies in our cakes made with gourmet honey have improved keeping qualities as the honey tends to keep the pastry from drying out. This is very important if you’re going to be baking in advance of a holiday.
Use 1 teaspoon baking soda for every cup of honey used when baking. This helps to neutralize honey’s natural acidity.
To measure honey, moisten the cup or spoon with olive oil before measuring the honey.
It is best to lower the bakery temperature of the oven about 25° to prevent honey baked goods from over browning.
Honey is made of simple sugars that are easy to digest. Because they are in this form they can be absorbed directly into the body. Four fifths of honey, by weight, is in the form of simple sugar. The remaining 1/5 is water, small amounts of protein, vitamins and minerals.
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