We have tested out a few recipes, Pamela. Agave works very well in almost any recipe that calls for honey. You can also use it to replace the sugar in recipes in a similar way that you'd use honey. (Use about 2/3 to 3/4 of the amount, reducing the liquid or adding additional flour by 1 tablespoon for each quarter cup.) Baked goods made with agave also tend to brown faster than when other sweeteners are used, so keep your eyes closely on the baked goods to prevent them from burning. (Tenting with foil or turning down the oven temperature can be helpful here.) Kye@KAF

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