General kitchen advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Biscota Thipla Me Marmelada (Sandwich Cookies w/Marmalade) Recipe

	Category	Cookie Recipes
	Views	70
	Ratings	0

Ingredients And Procedures

3 c Flour

3 ts Baking powder

4 ea Eggs, separated

1 c Sugar

1 ts Vanilla

1/2 c Butter, melted

1 c Milk

1/2 c Blanched almonds

2 c Apricot marmalade

Sift flour with baking pwdr. into a bowl; make well in middle of it. In another bowl, beat egg yolks with sugar and vanilla, then pour into flour. Add melted butter. Knead mixture into soft dough, slowly adding the milk as you knead. Let dough rest for 10 min. Separate dough into 4 parts and roll each out a quarter inch thick; cut into rounds, and place carefully on buttered cookie sheet. Beat egg whites lightly, brush over cookies; press 1/2 an almond into center of each. Bake in preheated 300 F. oven for abt. 15 min. Remove from oven and cool. Spoon some marmalade onto half the cookies and top them with the others. Serve immediately.

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<h1>Biscota Thipla Me Marmelada (Sandwich Cookies w/Marmalade)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 c Flour <P>3 ts Baking powder <P>4 ea Eggs, separated <P>1 c Sugar <P>1 ts Vanilla <P>1/2 c Butter, melted <P>1 c Milk <P>1/2 c Blanched almonds <P>2 c Apricot marmalade <P>Sift flour with baking pwdr. into a bowl; make well in middle of it. In another bowl, beat egg yolks with sugar and vanilla, then pour into flour. Add melted butter. Knead mixture into soft dough, slowly adding the milk as you knead. Let dough rest for 10 min. Separate dough into 4 parts and roll each out a quarter inch thick; cut into rounds, and place carefully on buttered cookie sheet. Beat egg whites lightly, brush over cookies; press 1/2 an almond into center of each. Bake in preheated 300 F. oven for abt. 15 min. Remove from oven and cool. Spoon some marmalade onto half the cookies and top them with the others. Serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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