Delicious Honey RecipesHoney is a great replacement to use as a sweetener in all of your baking and cooking.
One cup of honey replaces one cup of sugar. Since honey is a liquid, reduce other liquids in your recipes slightly when replacing sugar with honey. You can also add slightly more flour or baking soda to baked goods when replacing sugar with honey, and bake at a slightly lower temperature.
We love using honey in our recipes, and want to share some of our favourites with you!
Canning with Honey
Cold pack fruit firmly into jars. Make sure jars and lids have all been sterilized. To prevent fruit such as peaches and pears from browning, use Fruit Fresh according to directions. First, boil the water, then remove from heat and stir in the honey until dissolved. The sweetness of the syrup is a matter of personal taste.
- Light Syrup: 1 cup Nixon Honey to 4 cups water
- Medium Syrup: 2 cups Nixon Honey to 4 cups water
- Heavy Syrup: 3 cups Nixon Honey to 4 cups water
Pour the boiling hot syrup over the cold packed fruit, leaving half an inch of space at the top of the jar.
After filling the jars with hot syrup, immediately tighten down the lids as firmly as possible. Process in hot water canner. Begin timing as soon as the water boils.
Cooking times are for canning in quart jars. If using pints, decrease the time by 5 minutes.
- Apricots: 30 minutes
- Peaches: 30 minutes
- Pears: 30 minutes
- Plums: 25 minutes
- Cherries: 20 minutes
Carrot Ginger Soup
- 3 cups carrots, sliced
- 1/2 cup onion, chopped
- 1/2 cup potato, chopped
- ¼ cup olive oil
- 1 tbsp. Nixon Honey
- 1 tbsp. gingerroot, grated
- 2 cups water
- 1/4 tsp. salt
- 1/2 tsp. coriander
Place carrots, onions and potato in an 8”x8” baking pan. Puree the olive oil, honey and gingerroot in a blender until smooth and creamy. Pour evenly over the carrot mixture. Roast in oven at 400°F for about 30 minutes, stirring occasionally. Remove from oven and cool slightly. Put in blender; add spices and a half-cup of water. Puree until smooth. Add the rest of the water and simmer until ready to serve. Garnish with fresh herbs if desired. Makes 3 bowls.
Glazed Skillet Chicken
- 1 3-lb. frying chicken, cut up or chicken breasts
- Salt and pepper to taste
- 1/4 cup oil
- 1/4 cup Nixon Honey
- 1/4 cup fresh lemon juice
- 1/4 tsp. paprika
- 1/2 tsp. dry mustard
Wipe chicken dry. Season with salt and pepper. Heat oil in skillet. Place chicken skin side down in skillet. Brown on each side. Cover and cook over medium heat for 15 minutes. Mix together rest of ingredients. Pour over chicken, turning to coat. Continue cooking, uncovered, about 20 minutes. Baste frequently to glaze. Chicken is done when it’s fork tender.