INGREDIENTS

INSTRUCTIONS

1.Honey is one of the few food low in pesticidal contamination.
Contaminated bees die before they reach the hive. Honey is also free of
preservatives, artificial flavors, colors and will not mold. 2.Honey will
not freeze, so store it almost anywhere in a solid container with a tight
lid. If crystallized, place honey jar in pan of hot water. Don't heat very
hot as flavor and nutrition changes dramatically. Also,honey that has been
diluted with water will ferment. 3.Freezing bread with honey used as a
sweetening agent is not advise,since honey deteriorates when frozen. This
can cause "mushiness" upon thawing. 4.Always mix honey thoroughly with
other recipe ingredients before turning mixture into baking pans. This will
prevent a too moist, over sweetened layer from collecting on the top. Make
it a rule to combine honey with theliquid ingredients to assure complete
distribution in the mixture. 5.When using honey is substitution for sugar
in standard recipes, a general rule is to reduce the amount of another
liquid ingredient by 1/2 cup for each cup of honey used to replace sugar.
6.Honey can generally replace 1/2 of the required sugar without changing
the proportions of the other ingredients in the recipe. Honey absorbs and
retains moisture, thus retarding the drying out and staling of baked goods.
This is especially important when you want to bake in advance. 7.Be sure to
keep honey covered. When left uncovered, honey picks up other odors and
loses its own aroma. Honey is storage usually gets darker in color and
stronger in flavor, but remains useful as ever. So if you plan to store
honey it may be better to start out with a light colored honey. 8.Pure
honey usually becomes granulated as it ages, or if stored at cold
temperatures.  Granulation is a natural aging process and does not affect
the honey except for color and flavor. To bring granulated honey back to
liquid form, simply place the container of honey in a pan of warm water
until the granules disappear. If more heat is required, keep the containuer
off the bottom of the pan of water, by putting a rack under it, and setting
the pan over low heat. Be careful not to overheat granulated honey, since
too much heat causes the honey to change color and flavor. It's easier to
degranulate smaller amounts of honey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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