Honey Care & Cooking

Honey has several natural benefits. Honey is made up of simple sugars, mainly fructose and glucose. The glucose provides energy. Fructose gives honey it unique flavor, and has a higher sweetening power than sugar. J=Honey also contains traces of minerals, vitamins and enzymes. Kevton honey has no additives or preservatives, no sodium. And although the caloric value of honey is slightly higher than sugar, the fructose provides more sweetening per measurement reducing the amount used per recipe and reducing calories. Honey is 100% fat free.

Cooking with Honey: substitute honey for up to one half of the sugar. Experiment and honey can be substituted for all sugar in some recipes.

• reduce the amount of liquid in the recipe by ¼ cup for each cup of honey used in baked goods

• add about ½ teaspoon baking soda for each cup of honey used in baked goods

• reduce oven temperature by 25 degrees F to prevent over browning of baked goods

• for easy removal, spray measuring cup with vegetable cooking spray before adding honey

• keep in mind that 12 oz of honey is the equivalent of a standard measuring cup.

Honey Storage: The best place to store honey is in a dry place. Honey absorbs moisture. If you do store honey in a refrigerator or freezer it will hasten granulation, but does not harm honey. Honey does not spoil; in fact honey found in the Egyptian tombs was still good!! Granulation is a natural process of pure honey, the higher the fructose the faster the honey will granulate (crystallize). To liquefy honey place in a glass container in a pan of warm (not hot) water and stir. To microwave, cook on high for 30 seconds intervals in microwaveable container, and stir at intervals.

Pediatricians and other physicians recommend honey as a safe and wholesome food for adults and children over 1 year of age, but advice against the feeding of honey to infants.

Proverbs 24:13 "My son, eat thine honey, cause it is good for you"

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