When I had some family at home I would use up a gallon easily in a year.
I used it as sweetener in bread....and since I baked 8 to 10 loaves a week, that took a lot.
I used it in salad dressing and that took about 1/4 cup a week. My kids used it on dry cereal....I have a recipe for a honey quick bread that takes a lot...I'll look it up and post it.
I use it as a glaze for oven roasted chicken with lime juice and in a traditional red BBQ sauce, I rizzle some into the bottom of the pan when making sticky rolls.
But first I would say, put it into smaller jars so it doesn't sugar out.
Linda C

I like it in tea. I also make a honey-poppyseed dressing for fruit salad. It's basically honey, lemon juice, grapeseed oil, and poppy seeds. I like that on grapefruit sections, but also on other fruit. You can also make honey-sesame seed bars, but I don't have a recipe for that.

Honey keeps forever, and so I wouldn't worry about it going bad.

Lars

Since honey is the only food that will not spoil (although it will "sugar" eventually), I wouldn't worry about storage, I'd just use it.

I use at least a couple of cups a week making honey wheat bread, my favorite recipe takes 1/2 cup for 2 loaves. Sol's Honey Rolls are my usual "go to" white bread recipe and also takes 1/2 cup (I think). I make Jessica's Lime Chipotle marinade which takes 1/2 cup and I make a double batch, using up a cup.

Of course, there's always baklava, which takes a couple of cups.

If I were you, though, I think I'd do as LindaC suggests, portion it out into quart (or even pint) jars and use it up as needed. That way if/when it does "sugar", you can just put the jar in a sink full of warm water or into the microwave and melt it. Voila, liquid honey, ready for use again.

Annie

Honey has been removed from Egyptian pyramids and is still perfectly edible, so I'd enjoy all the new uses that've already been suggested, but I definitely wouldn't worry about having to consume it speedily.

Carol

I often sub honey for sugar in recipes. I also like it in my coffee and honey-mustard chicken.

Honey ice cream...

http://www.ice-cream-recipes.com/ice_cream_recipe_honey.htm

Funny, I saw your title and before I opened it, I said to myself, "Make Mead". And here thatÂs what youÂve been doing. I have few ideas for what to make other than what the others said, put it up in smaller jars. I used honey once in a baked custard when I found out too late I was out of sugar. It turned out very nice. DD likes hot lemonade made with honey, we go through a lot that way.

What I really want to know is how the mead turned out! I had an uncle who was a friar in a monastery: it was his job to make wine from the grapes the monastery grew. One year he made mead and I heard it was a disaster. He used wine barrels and for some reason it seeped through the pores in the wood and made a huge mess on the floor of the wine cellar. Not sure why honey would do that, but itÂs made me curious about mead ever since.

Non food uses:
1. Use it as a facial mask. Cleanse your face throughly. Warm the honey until it is warm to the touch (I put the jar in boiling water to heat.) Slather you face with a layer of warm honey and leave on for about 15 minutes. Wash off with warm water. Honey has great healing properties.

2. Use honey on damaged hair to condition it and restore shine. Smooth warm honey into dry hair, cover hair with a plastic bag (use caution don't suffocate!) blow dry for with warm air for 10 minutes or sit by the fireplace/woodstove. Wash hair.

Linnea, the mead turned out wonderful! I'm on my second, three gallon batch of Orange Spiced Meade, which is fermented with honey, oranges, raisins, cloves, ginger, cinnamon and allspice. Surprisingly, the recipe called for bread yeast!!! The method was super easy and can be done at home by anyone, without any fancy-shmancy equipment.

It's a very sweet desert wine, but has turned out awesome. It took about 8 weeks from start to finish, and was 90% of just letting it sit in a undisturbed location. If you're interested, just pop me an e-mail through Garden Web and I'll tell you how to do it.

Honey Butter
1/2 cup of butter
1/2 cup honey whipped together.
Sometimes I add a teaspoon of cinnamon and sometimes I make it plain.