Cooking Tips & Substitution

For best results, select recipes specifically developed for using honey. When you do use honey as a substitute for granulated sugar, begin by subbing honey for up to half of the sugar called for in the recipe. With experimentation, honey can be substituted for all the sugar in some recipes. When using honey as a substitute for sugar in baked goods:

1) Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.

2) Add 1/2 teaspoon baking soda for each cup of honey used.

3) Reduce oven temperature by 25 degrees to prevent over-browning.

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Strawberry Chocolate Tart

1&2/3 c slivered almonds, toasted

1/4 c margarine or butter, cut into pieces

3 Tbs sugar

1 egg yolk

1/2 c honey

1/2 c unsweetened cocoa powder

1 tsp grated orange peel

2 tsp warm water

1 pint strawberries, sliced

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Place toasted almonds in food processor, process until finely ground. Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour. Spray 9" tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky. Bake at 350* for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool.

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In small bowl, whisk together honey, cocoa powder, orange peel and warm water. To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve.

Makes 8 serving.

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Published by the National Honey Board