You can replace other sweeteners with honey in most any recipe. Some say to replace 1 cup of dry sweetener with 2/3 or 3/4 cup of honey depending on the sweetness desired. I actually drop it to 1/2 cup. I oil or wet my measuring cup for easier pouring. Sometimes it may be necessary to decrease baking temperatures by 25 degrees.
The following recipes have been especially created and tested for honey and give the best results:
Classic Banana Bread
1/2 C. Soft butter or margarine 1/2 C. honey 2 eggs 1 1/3 C. mashed ripe bananas (3-4 medium) 1 tsp milk 1 tsp vanilla 2 C. of unsifted all purpose flour 1 tsp baking soda 1/4 tsp salt 1/2 C. chopped nuts (optional)
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs. Mix mashed bananas, milk & vanilla. Mix flour, salt, and baking soda. Blend in alternating flour and banana mixture. Stir in nuts. Turn into greased 9" by 5" by 3" loaf pan. Bake for 1 hour or until knife inserted into center comes out clean. Cool 10 minutes before turning out of pan.
Yield: 1 loaf
Canning / Preserving
12 Cups Sliced Peppers (I like to use the tri-colored sweet small peppers or banana peppers) 1 Large Red onion, sliced 8 garlic cloves
Brine: 2 1/2 cups White vinegar 2 cups cider vinegar 4 cups water 1/2 cup sugar 5 TBSP Salt 4 TBSP Whole Peppercorn 1 TBSP Coriander 1 Tsp Star Anise 1 Tsp Celery Seed 3 Bay Leaves
Fill sterilized jars with peppers, onion and garlic. Add brine to allow headspace. Wipe lids and water bath.
1 Cup Santa Cruz Chili Paste 1 Cup Santa Cruz Chili Powder 2 1/2 tsp Mexican Oregano 3 1/2 tsp Garlic Powder 1/2 Cup Apple Cider Vinegar
Mix seasonings together and add to 4 pounds of ground meat.