Cooking advice

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.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Chocolate Lace Cornucopias Recipe

	Category	Chocolate Recipes
	Views	32
	Ratings	0

Ingredients And Procedures

1/2 c Firmly packed brown sugar

1/2 c Corn syrup

1/4 c Margarine or butter

4 Squares BAKER'S Semi-Sweet

-Chocolate 1 c All-purpose flour

1 c Finely chopped nuts

Whipped cream or COOL WHIP -Whipped Topping, thawed Heat oven to 350'F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie sheets. Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels. Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at 350'F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a

time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream. Makes about 30 cornucopias. Prep time: 20 minutes. Baking time: 12-13 minutes. SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed.

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<h1>Chocolate Lace Cornucopias</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Firmly packed brown sugar <P>1/2 c Corn syrup <P>1/4 c Margarine or butter <P>4 Squares BAKER'S Semi-Sweet <P>-Chocolate 1 c All-purpose flour <P>1 c Finely chopped nuts <P>Whipped cream or COOL WHIP -Whipped Topping, thawed Heat oven to 350'F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie sheets. Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels. Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at 350'F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a <P>time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream. Makes about 30 cornucopias. Prep time: 20 minutes. Baking time: 12-13 minutes. SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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