Swap Sugar For Honey In These Tasty Thanksgiving Recipes

Did you know that it’s actually pretty easy to substitute sugar for honey in most recipes?! The general rule is for every cup of sugar, you instead use a ¾ cup of honey.

On top of that, honey is a far more sustainable sweetener than sugar since it needs no land cultivation or harvesting. Plus, no harmful emissions are produced during its creation.

Seeing how honey is both a sustainable sweeter and darn delicious, here’s a few honey recipes you could try just in time for Thanksgiving.


Tip!
Honey has more water than sugar so sometimes you may need to increase dry ingredients, such as baking soda, to counteract this.

Pumpkin Pie

   Photo and recipe credit: The Prairie Homestead

Photo and recipe credit: The Prairie Homestead

Ingredients

2 cups of pumpkin puree
3/4 cup of honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3 teaspoons pumpkin pie spice
3/4 cup of heavy cream
2 eggs, lightly beaten
1 unbaked pie crust

Recipe
1. Preheat the oven to 375°F
2. Begin by mixing the pumpkin puree, honey, vanilla, salt, and spice in a bowl.
3. Next, mix in the cream.
4. Gently beat in the eggs into the mixture.
5. Carefully pour the mixture into the prepared pie shell. If using a homemade crust, partially blind bake first, before adding the filling.
6. Protect the crust with a pie shield (or foil) and then bake at 375°F for 25 minutes.
7. After 25 minutes, remove the shield/foil, and bake for another 20-30 minutes. Insert a knife or skewer in the centre of the pie to check whether it comes out clean.
8. Allow to cool and then enjoy!


Oatmeal Raisin Cookies

Ingredients

2 ½ cups of flour
2 teaspoons of baking soda
¼ teaspoon of salt
1 egg
1 teaspoon of ground nutmeg
¾ cup of butter
½ cup of raw honey
1 ½ teaspoons of cinnamon
½ teaspoon of vanilla extract

Recipe

1. First stir together the flour, baking soda, nutmeg, cinnamon, and salt in a bowl.
2. Whip beat softened butter with an egg, honey, and vanilla extract in a mixer.
3. Combine the wet and dry mixtures and lightly beat until you get a homogeneous medium dense mass.
4. Chill the dough in the fridge for roughly an hour.
5. Preheat your oven to 375°F.
6. While the oven is warming, make walnut sized balls out of the dough.
7. Place them onto a baking sheet covered with parchment paper and bake for no more than 10 minutes.
8. Allow the cookies to cool for approximately two minutes, and then dig in!

Recipe credit: Yummiest food

Cornbread

 Photo and recipe credit: Cook’s Country 2012

Photo and recipe credit: Cook’s Country 2012


Ingredients

1 cup buttermilk
2/3 cup of honey
2 large eggs
4 tablespoons unsalted butter, melted
1 1/4 cups of all-purpose flour
1 cup of cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

Recipe

1. Preheat your oven to 375°F with a rack in the centre of the oven.
2. Grease an 8-inch square pan (or a round cake pan).
3. In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully mixed in.
4. In a separate bowl, stir together the dry ingredients.
5. Next, pour the wet ingredients into the bowl of dry ingredients and thoroughly mix.
6. Pour the batter into your pan and bake for 25-30 minutes, until golden brown.
7. Resist for five minutes while the cornbread cools.

If you’ve got your own honey recipe you’d like to share with us, add it to the comments below, or on our Facebook page. Similarly, if you try any of these out this Thanksgiving, we’d love to hear how they turn out! Have you tried any of our other favourite recipes, like this fruit cake recipe? It’s delicious!