Do you love fresh, local honey? I have great news: it’s good on more than toast and English muffins!

Honey can be substituted for sugar in almost any recipe. It not only tastes good but is good for you and – yet another bonus! — honey helps foods retain moisture and freshness.

I want to thank the Iowa Honey Producers Association for compiling the following information about honey and cooking.

Honey is about 25 percent sweeter than sugar so you do not need as much honey in a recipe as sugar. White granulated sugar made from sugar cane or sugar beets is 100 percent fructose. Honey, which is made from plant nectar collected by honey bees, contains a mixture primarily of glucose and fructose. These sugars are easily used by the body.

Honey also contains B vitamins, riboflavin, pantothenic acid, thiamin, nicotinic acid and pyridoxine. Small amounts of Vitamin C also may be found in honey as well as some minerals and various enzymes.

Liquid honey purchased from beekeepers has no preservatives or additives to enhance its flavor. Because of its high density, honey inhibits the growth of mold, bacteria and fungus. In its original form, honey can remain shelf-stable for many years.

Honey naturally forms crystals at temperatures lower than 60 degrees, so do not keep it in the refrigerator. If honey has crystalized, put the jar in a pan of hot water and it will return to its liquid form.

To substitute honey for sugar in baked goods, follow these guidelines:

• Reduce liquid in recipe by ¼ cup for each cup of honey used.
• Add about ½ teaspoon baking soda for each cup of honey used.
• Reduce oven temperature by 25 degrees to prevent over-browning.

A 12-ounce jar of honey equals a standard measuring cup.

And here’s another bonus for you – a tested recipe for homemade granola bars. Made by IHPA member Ann Wilbur, the bars were a hit at the Iowa Honey Bee Day legislative breakfast in Des Moines.

Base Granola Bar Recipe
  (adapted from Blessthismessplease.com, Melissa Griffiths)

2 ½ cups old-fashioned rolled oats
½ cup nuts roughly chopped (Ann used slivered almonds)
¼ cup honey
¼ cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¾ cup total mix-ins (about ¼ cup of 3 different ingredients such as dried fruits, coconut, chips; Ann used mini-marshmallows and mini-chocolate chips)

Preheat oven to 350 degrees, Line 9-inch square baking dish with parchment or foil and lightly spray with cooking spray,

Place oats and nuts on rimmed baking sheet and toast for 8-10 minutes until lightly brown. Place in a large bowl.

While oats are toasting, add honey, butter and brown sugar to small saucepan. Cook over medium heat until butter melts and sugar dissolves, stirring occasionally. Remove from heat and stir in vanilla and salt. Pour this mixture over oat and nut mixture and stir to combine. Add extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.

If using chocolate, wait about 15 minutes for mixture to cool ad bit and then stir to combine. Place all in prepared square pan. Use a rubber spatula or bottom of greased measuring cup to press into pan. Chill at least 2 hours. Lift bars from pan using edges of foil and place on cutting board to cut to serving pieces.

These store well in refrigerator.

Enjoy!