I am trying to feed our family without using refined sugar. Does anyone have any good recipes using honey or an alternative to sugar? Thank you!
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HONEY-ORANGE TURKEY
1 (6 pound) whole turkey breast, skinned
Vegetable cooking spray
1/3 cup honey
2 Tbsps. frozen orange juice concentrate. thawed and undiluted
1/2 tsp. ground allspice
Leaf lettuce leaves (optional)
Seedless red grapes (optional)
Orange slices (optional)
Place turkey an a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty portion, making sure it does not touch bone. Combine next 3 ingredients, and brush over turkey. Cover and bake at 325° for 1 hour. Bake, uncovered, an additional hour or until meat thermometer registers 170°, basting frequently. Cover turkey loosely with aluminum foil, and let stand about 20 minutes. Place turkey on a lettuce lined serving platter, garnish with grapes and orange, if desired. Yield: 20 servings (about 155 calories per 3 ounce serving). Protein 25.4 Fat 2.8 /Carbohydrate 5.6 / Cholesterol 59 / Iron 1.2 Sodium 55 / Calcium 18
HONEY-GLAZED CHICKEN
1/2 cup flour
1 tsp. salt
1/2 tsp. cayenne pepper
4 chicken breasts (or a 3 lb. Fryer)
1/2 cup melted butter, divided
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tbsp. soy sauce
1 1/2 tsp. curry powder
In a bowl, combine floor, salt and cayenne. Dredge chicken to coat. Put 4 tbsp. butter in shallow baking dish. Put chicken in to coat. Bake, uncovered at 350°, 30 minutes. Combine remaining ingredients, including butter; stir well. Pour over chicken when done baking. Bake an additional 45 minutes. WATCH sugar, so it doesn't burn. Baste with sauce occasionally.
Sweet Breakfast Topping
Mix honey, dried fruit bits and cream cheese together. Keep it on hand to top bagels and toast.
Mid-Morning Energizer
Mix honey, yogurt and applesauce together. Add orange juice and stir for a power shake without the blender.
After School Snack
Mix honey with peanut butter. It's handy for a quick sandwich filling or celery topper.
Anytime dip
Mix equal parts honey and Dijon style mustard for homemade honey mustard. It's perfect for cut up veggies, pretzels, grilled sausages or rolled up turkey slices.
No Fuss Dessert
What could be sweeter than honey drizzled over fruit, ice cream or angel food cake? The golden kiss of honey makes whatever you have on hand special.
STORAGE TIPS FOR HONEY
1. Store HONEY at room temperature.
2. If HONEY crystallizes, remove lid and place jar in warm water until crystals dissolve or microwave 1 cup HONEY in microwave safe container at HIGH for 2 to 3 minutes or until crystals dissolve. Stir every 30 seconds for this process. Do not boil or scorch.
I hope this will get you started :)
Honey Mustard Chicken
Use chicken breasts or thighs (boneless or not, skinless or not). place chicken pieces in a pot of cold water, enough to cover meat. Add a pinch of salt.
Bring to a boil and cook at a rolling boil for 10 minutes.
If using frozen chicken, allow to thaw pretty thoroughly before cooking. If still partially frozen, add 2 minutes to cooking time.
Use slotted spoon to remove cooked chicken from broth to a plate and cool to the point of easy handling. Remove skin (this will be quite easy) and - if you like - bone (which will also be easy).
Honey Mustard Sauce
Separately, combine 1/3 cup honey, warmed slightly in the microwave, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon prepared mustard and 2 tablespoons Dijon mustard.
Adjust to taste (some honeys being sweeter): aim to balance between sweet and sharp. Stir well.
Turn your oven to broil setting. Spray Pam on a baking rack (the kind used to cool baked goods) and place the rack on top of a cookie sheet. Pour 1 cup water into the cookie sheet. This helps keep the chicken moist.
Place chicken pieces onto the baking rack and brush the sauce on the chicken. Place cookie sheet with rack and chicken under the broiler for 5 - 7 minutes. The honey will start to char around the edges of thin pieces and this is a good indication sufficient time has elapsed. Turn chicken pieces over, brush the other side with the sauce and - again - broil for 5 - 7 minutes.
Same process and timing applies to barbecuing, minus the pan with water, of course.
Wonderfully flavourful and low in fat. Excess sauce refrigerates well.
Dinner is ready! Serve with your choice of rice, potatoes or noodles, vegetables and/or salad.
Another Rose Anne Recipe
February 2006
Many supermarkets now carry raw, unrefined sugar in addition to the processed stuff. I like the unrefined sugar because it is natural and has a great taste. The health food supermarket Whole Foods also carries a line of unrefined unprocesssed sugar.
Hi, I don't have any recipes using honey, due to being a diabetic. Not supposed to use honey. Just wanted to mention that while cooking/baking a recipe with honey as an ingredient, it will tend to burn faster, so watch it carefully. Best of Luck!
Terri H.
When I was entering my teen years Mom decided she wanted to try her hand at beekeeping, so we did. We wound up with five hives of bees and more honey than we could sell, give away, or eat, so we used it in place of sugar for just about everything. I still love it and use it a lot, though not really written into recipes. Just experiment (in small batches) replacing sugar with honey in various things and see how it goes.
One of my favorite ways to eat honey is this: take fairly thick slices of sourdough bread, butter them well (some would say excessively), and brown them butter-side-down on a hot griddle. Then flip and brown the other side a bit. Put 'fried toast' butter-up on a plate and drench with honey.
One other thing is, if you can, experiment with different types of honey. We met an old man who had kept bees for years and coached us. "Mr. Buck" explained the different colors and flavors of honey were due largely to the different plants in season. Early in the season we'd get very light, mild clover honey, but as the months passed so did the bees' source of nectar. By late in the season we'd be getting very dark, stronger flavored product.
Good luck, and if time and resources permit and it sounds interesting to you, look into getting a hive and try your hand. I really miss it and the sad fact is, bees (and other pollenators) are dying out. They are amazing creatures and are one of the things I really miss about my youth (and not just for the honey!). We had five hives before Mom developed an allergy to them and had to sell them off. We all hated to let them go, especially my mother. Her grandfather had kept bees so getting rid of ours was like re-losing a long, lost-and-found friend.
Hi,
Raw honey is better then the regular supermarket kind and Stevia is THE best sweetner there is. You can also try raw agave syrup which is very good too.
Do a search on them if you are unfamiliar.
All the best to you and kudos on ditching the white sugar:)
Check with your local Dept. of Agriculture, Home Economics teachers or even many good cookbooks to find out equivelent amounts when substituting honey (or other sweetener) for sugar. Have you tried Splenda? It`s pricier than sugar but you might like to try it. You use the amount as called for in your recipe for sugar. Good luck!
HONEY SPICE CAKE
3 eggs
1 cup oil
1 cup honey
1 cup buttermilk
1 cup applesauce, (we use unsweetened)
Beat ingredients until smooth, then add:
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon each of nutmeg, cinnamon, allspice
Stir until well mixed
Pour batter into 9 by 13 pan
Bake in preheated oven at 350 degrees for 30 to 45 minutes,
or until toothpick inserted in middle comes out clean.
This is a healthy cake, and so easy to make, plus YUMMY!
This is a favorite of ours, and is so easy to make.
ALMOND CANDY
1/2 cup honey
2/3 cup butter
1 1/2 cup chopped almonds
Put ingredients in sauce pan, and cook on medium hi, stirring, until a golden brown.
Put in greased 9 by 13 pan, serve when cool.
This is a favorite of ours, and is so easy to make.
ALMOND CANDY
1/2 cup honey
2/3 cup butter
1 1/2 cup chopped almonds
Put ingredients in sauce pan, and cook on medium hi, stirring, until a golden brown.
Put in greased 9 by 13 pan, serve when cool.
HONEY SPICE CAKE
3 eggs
1 cup oil
1 cup honey
1 cup buttermilk
1 cup applesauce, (we use unsweetened)
Beat ingredients until smooth, then add:
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon each of nutmeg, cinnamon, allspice
Stir until well mixed
Pour batter into 9 by 13 pan
Bake in preheated oven at 350 degrees for 30 to 45 minutes,
or until toothpick inserted in middle comes out clean.
This is a healthy cake, and so easy to make, plus YUMMY!
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