brit@drupa.UUCP (BrittonBL) (09/18/85)
I have experimented using honey instead of sugar in a lot of recipes. It works well in cakes and pies but poorly in jams and jellies. It tends to thin due to its liquid consistency so unless you like thin jams and jellies, don't use it for that. (We like it that way for pancakes and waffles!) Not only because it thins but because it is so sweet, I don't use as much of it as is called for the sugar. We find it still sweetens to our taste using less. Also when using less honey, not as much extra thickening is needed. No extra thickening is needed in cakes and it makes the cakes moister and heavier in texture. Its delicious in cornbread! For pies I do add tapioca for thickening which I use when using sugar but a little more. Without having a sugarless cookbook, experiment a little. You may have a few runny flops but I haven't had too much bad luck this way -- you probably won't either. It's worth experimenting! Good luck. Bonnie Britton Denver,Co.