I’d suggest you use a recipe already established with honey as a sweetener for greater success. Welcome to Mondjack Apiaries About Us A little about our bees Products from the hive Having problems with bees? Photo Gallery Honey facts & recipe hints Links to related websites Some interesting facts about Honey Bees Interested in Beekeeping? Contact Us

Honey facts & recipe hints “Honey Facts” The color & flavor of honeys differ depending on the nectar source (the blossoms) visited by the honey bees. There are more than 300 unique types of honey in the U.S.A. alone, each one from a different floral source. As a general rule, light-colored honey is milder and dark-colored honey is more flavorful. Since Honey is anti-bacterial & anti-microbial, it is self-preservative and needs no refrigeration. Honey should be stored at room temperature, cool temperatures tend to hasten crystallization. Since honey is a super-saturated solution, it is unstable as a liquid and tends to crystallize to a semi-solid form. It is not spoiled, just warm it up again to bring it back to a liquid state. Honey has more sweetening power than sugar (so you can use less) and only 60 calories per tablespoon. “Recipe Hints” When baking with honey (if you are using a recipe that calls for sugar and you are replacing it with honey) lower the temperature by 25°F., and add ½ tsp. of baking soda for each cup of honey used. If you are altering a recipe (substituting honey for sugar) reduce all liquids by ¼ cup for each cup of honey used in the recipe. For greater success I’d suggest you use a recipe already established with honey as a sweetener. For an endless list of tried and true recipes go to the National Honey Board website at: http://www.honey.com/consumers/recipes/recipes.asp All photos this page from the National Honey Board. To contact us: Phone: 610-264-0494 Cell: 610-751-4483 Email: billzbeez@mondjackapiaries.com 2236 N. First Avenue Whitehall, PA 18052-3906 Website designed by Wm. J. Mondjack