How to convert recipes to use honey?
Source: Joy With Honey: More Than 200 Delicious Recipes That Make the Most of Nature's Own Sweetener by Doris Mech

The question often arises as to how to convert recipes from sugar to honey. There is no simple hard and fast rule, but I will give a few tips to you adventurous cooks:

In quick breads, cakes or cookies the general rule is to substitute two-thirds cup honey for each cup sugar. Also reduce the amount of liquid by one-quarter cup for each cup of honey used. You will also need to add a little more leavening agent - usually one-half teaspoon baking soda for each cup of honey used. In addition, remember to lower the oven temperature 25 degrees because foods baked with honey tend to brown faster.

When only small amounts of sweetener are used such as in yeast breads or salad dressings, you do not need to adjust the recipe.

In some recipes you can use less honey. In most fruit pies, for example, use one-fourth cup less honey than sugar, but increase the thickening agent by one-half (flour, cornstarch, eggs, tapioca, gelatin). Honey does have more of a sweetening power. In addition, it brings out the natural flavors of fruit.