General cooking tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


    Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.












Boston Creme Cake Recipe
Boston Creme Cake Category Cake Recipes 
Views 57 
Ratings 0 
Ingredients And Procedures
Ingredients
3/4cupsugar
1/4cupshortening
1eachegg
1cupflour, all-purpose
1 1/2teaspoonbaking powder
1/2teaspoonsalt
1/2cupmilk
1/2teaspoonvanilla
2cupprepared vanilla pudding package, frozen, or homemade
  ---chocolate GLAZE---
1/4cupchocolate pieces
1tablespoonbutter or margarine
1/2cuppowdered sugar, unsifted
1 1/2tablespoonmilk

Directions:

Cream together sugar and shortening until light and fluffy. Beat in egg. Combine flour, baking powder and salt and add alternately with milk and vanilla to creamed mixture. Pour into greased and floured 9-inch round cake pan.

Bake in 350 F degree oven 25 minutes. Remove from pan and cool on rack. When cold, cut cake into two layers. Spread bottom layer with pudding. Top with second layer. Pour chocolate Glaze over top allowing some drizzle down sides.

chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter or margarine. Remove from heat and stir in 1/2 cup unsifted powdered sugar alternately with 1 1/2 tablespoons milk.

Makes 6 to 8 servings.
 
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