COOKING recipes QUICK AND EASY / DOWN AND STICKY

• In one's morning and evening tea and/or coffee
• On toast and crumpets, scones and croissants, cornbread and popovers
• Topping one's pancakes and waffles
• Mixed in yogurt
• Over ice cream and berries
• Baste one's turkey, ham or chicken - both ins and outside
• Slathered over a soon to be roasted lamb - add rosemary and /oregano
• Pan fried vegetables or stir fried meats - a spoonful livens up the flavors
• A dash added to the lasagna meat or spaghetti  sauce - gives a hint of something 'special' / cuts the acidity completely
• Dripped over a vegetable entree
• Used as a 'natural sweetener' instead of sugar - baking etc.
• Drip over a spicy curry dish to smooth and give a sweet/hot taste
• Apples dipped
• Peanut butter and honey on toast or stuffed inside a croissant
• Fried bananas laced with rum and honey
• In a 'Hot Toddy' or Daiquiri
• Put on a burn, an abrasion, scratch or blemish and the inherent qualities of honey begin to work their magic...
• Salmon steak, teriyaki and seasoning, drizzle honey, crumble some pungent cheese, grill or wrap for ‘poached’ effect
• Chicken wedges tossed with seasoning and honey, teriyaki over bed of rice
• Marinate steaks with olive oil, balsamic, seasoning and honey (the enzime in honey breaks down the fiber to tenderize) / grill
• Drizzle honey over scrambled eggs
• Add honey to smoothies
• Add honey to cooking rice at end so that water and honey is absorbed by rice for terrific taste
• Add honey at end of wild rice cooking for delicious taste
• A spoonful of honey added to any tomato based dish cuts the acidity completely

• Printed from COOKS.COM  >   Honey has been a favorite sweetener since prehistoric times and it has advantages over sugar even today. Honey is composted 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. Remember that honey  does contain calories.  The flavor, aroma and color of honey vary with the kind of flower 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. Honey can easily be substituted for sugar as shown with the common recipe favorites. Due to honey's  ability to retain water, products made with honey tend to remain much longer than similar products made with sugar or other sweeteners. Some adjustments may need to be made to a recipe when substituting honey for sugar:
• 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. 
• Lower the baking temperature 25 degrees and watch your time carefully  since products with honey brown faster.
• In recipes using more than one cup honey for sugar, it may be necessary  to reduce liquids by 1/4 cup per cup of honey.
• 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. Moisten a measuring spoon or cup first with water, oil,    or an egg before measuring the honey to prevent it from sticking   to the measuring utensil. Honey is heavy by weight. A 12-ounce jar  equals one standard 8-ounce cup. A quart weighs 3 pounds.Diabetes & Honey
• One way to effectively combat diabetes is to restock the liver prior  to sleep (and natural honey is the gold standard food for this). Much modern diabetes type 2 is caused by poor quality sleep. 
• Mike McInnes
  Edinburgh, Scotland
  + 44 131 622 5101
  Ronald Fessenden, MD, MPH
           Co-chairman Committee for the Promotion of Honey and Health, Inc
  www.prohoneyandhealth.com

http://www.benefits-of-honey.com/hibernation-diet.html

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