Desserts, Pastries and Sweet Sauces Section

Tips included in the Desserts, Pastries and Sweet Saucces chapter of the 1984 Herron Island Cookbook.

• To measure honey when baking: Measure the oil first and then the honey. It will slide right out. [Page 93]
• Oatmeal browned in butter acts as a substitute for chopped nuts in cookies, cakes and pie crust. [Page 95]
• For a tasty low-cal topping simply add one sliced banana to the white of an egg and beat until stiff. Then add a little honey and beat some more. [Page 95]
• Do not let a drop of water come in contact with your honey pot or it will sour. [Page 97]
• When using honey in your baked goods, reduce the oven temperature by 25 degrees as honey makes food brown easily. [Page 97]
• Cut drinking straws into short lengths and insert through slits in the pie crust. This will prevent juice from running over the oven and premit steam to escape. [Page 106]
• You can grind leftover cookies into crumbs and use as topping for desserts. [Page 107]
• Cakes baked with honey will stay fresh longer than traditional cakes. [Page 107]
• 1/2 cup of honey replaces 1 cup sugar. For each 1/2 cup honey used decrease liquid by 1/4 cup. If no liquid, increase flour by 1/4 cup. Decrease over tempature by 25 degrees. [Page 107]
• 1 cup yogurt is equivalent to 1 cup buttermilk. [Page 109]

Recipes from the 1984 Herron Island Cookbook listed as they appeared in the 1984 cookbook along with the current catagory they are listed in the Herron Island Online Recipe Collection. The name of the person who submitted the recipe is also included.