Sweet Honey Recipes

A FEW BUZZ-WORTHY RECIPES

By Kayla Perla

WHY HONEY: Honey can be used to replace sugar wherever sugar is called for. However, honey is sweeter than sugar, so you need to use less. Using local, raw honey regularly can help lessen the e ects of seasonal allergies. HOW TO SUBSTITUTE HONEY FOR SUGAR IN RECIPES: To substitute 1 cup of sugar: Use 2/3 cup honey. Decrease other liquids in the recipe by 1/4 cup, because there’s water in the honey too. NOTE: When baking with honey, the baked goods will turn out darker than if baked with traditional sweeteners.

FUN FACT: Did you know that honey can also be used for burns, wound healing, swelling, sores inside the mouth and coughs?

BANANA BREAD Ingredients • 2-3 bananas • 1/3 cup butter (melted) • 1 egg • A pinch of salt • 1 teaspoon baking soda • 1 teaspoon vanilla extract • ½ cup honey • 1 ½ cups our • Optional: chocolate chips or nuts Instructions Preheat the oven to 350 degrees Fahrenheit. Smash bananas with a fork until they are batter-like. Pour the melted butter in and stir together. Add egg, salt, baking soda, vanilla, honey and stir together. Once combined, add in the our. Once totally combined, this is where you’d add chocolate chips or nuts and then pour the batter into a pre-greased or buttered pan. Bake in the oven at 350 degrees Fahrenheit for 50 minutes.

VANILLA-HONEY SIMPLE SYRUP Great for co ees or mixed drinks. Ingredients • 1 cup water • 1 cup sugar • 1 tablespoon pure vanilla extract Instructions Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Continue to cook at a rapid simmer until the mixture thickens slightly, about 8-9 minutes. Remove the pan from the heat, stir in the vanilla and cool to room temperature. Transfer to a glass jar or bottle and refrigerate. The syrup will last for two weeks.

HONEY & SOY GLAZED CHICKEN

Ingredients • 2 tablespoons canola oil • 1 tablespoon minced garlic • 1 tablespoon minced ginger • 6 tablespoons low-sodium soy sauce • 3 tablespoons unsalted butter • 5 tablespoons mild honey, such as clover, acacia or orange blossom • Kosher salt and black pepper • 8 small bone-in, skin-on chicken thighs (about 3 pounds) • Lemon wedges, for serving

Instructions Heat the oven to 425 degrees Fahrenheit. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger. Cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey, simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You’ll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn o the heat then whisk in the butter. Season with salt and pepper. 1: On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes. 2: Drizzle the chicken with the remaining glaze and serve with lemon wedges. ■