Cooking With Honey: Recipes and Tips

A guide to cooking with honey, including tips for substituting honey for sugar, and recipes for honey syrup, jams and jellies, date bread, rice pudding, muffins, and bread.


| January/February 1976



Cooking with honey is a good choice, because of its natural sweetness it is a great substitute for sugar. It can be used in many baked goods as well as jams and jellies.

Cooking with honey is a good choice, because of its natural sweetness it is a great substitute for sugar. It can be used in many baked goods as well as jams and jellies.


Photo by Fotolia/Marius Necula

Learn about cooking with honey, tips for using honey and substituting honey in recipes.

Recipes Using Honey

Honey Syrup Recipe
Honey Wine Recipe
Sugar-Free Jams and Jellies Recipe
Rice Pudding With Honey Recipe
Date Bread With Honey Recipe
Honey Wheat Bread Recipe
Honey Wheat Muffin Recipe

Cooking with honey has added a lot of adventure to our kitchen experiences, which weren't too tame before. No, I'm not going to hit you with a long "honey is better for you" line (though I'm sure it is). My enthusiasm for this and all natural foods is more from the taste standpoint. Natural food deserves natural sweetening and cooking with honey is fun.

I've experimented quite a bit and learned quite a bit since we made the change from sugar last winter. First I read what The Joy of Cooking had to say, since The Joy is usually a good place to start researching a food preparation problem. Then I asked friends. Then I started trying.

The Honey Trip began when Husband John visited our friendly neighborhood beekeeper to get supplies for my Christmas baking, and came back with a five pound tin plus a honeycomb (a gift). (Tip Number One: Whenever possible, buy direct from a nearby source. If you use honey for all or most of your sweetening you'll need a lot, and this way you'll be able to purchase in bulk and get the best possible price. You'll also be sure that the product meets your standards: unheated, bees fed no sugar or drugs, etc. And quite likely you'll get to know someone — a beekeeper — who can teach you things you didn't know about bees or honey or whatever.)

All the first recipes I prepared with honey tasted so good, and our beekeeper's prices were so reasonable (only a little more than white sugar per "sweetening unit"), that our use of his wares sort of snowballed  — and so did our education.





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