---------- Recipe via Meal-Master (tm) v8.04
  Categories: Info/tips
       Yield: 6 servings
       1    Information
   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.