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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.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Florentine Cups Recipe

	Category	Cookie Recipes
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Ingredients And Procedures

------------------------------------BASE------------------------------------ 2 c HONEY ALMOND DELIGHT brand

-cereal, crushed to 1 cup 1 c Flaked coconut

1/2 c Raisins

1/2 c All-purpose flour

1 1/2 t Grated fresh orange peel

1/2 t Baking powder

1/2 t Ground cinnamon

1/2 c Packed brown sugar

1/3 c Butter or margarine

1/4 c Honey

-----------------------------------ICING----------------------------------- 1 T Butter or margarine,

-softened 1/2 c Powdered sugar

1 1/2 t Orange juice

Sliced almonds TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4") muffin cups. In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside. In small saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium heat until butter is melted and brown sugar is dissolved. Pour over cereal mixture; blend well. Place 1 tablespoon mixture in each prepared muffin cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool completely. TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar and orange juice until smooth. With pastry tube, pipe a decorative swirl on top of each cup. Garnish with sliced almonds. Makes 32 cups.

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<h1>Florentine Cups</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------------BASE------------------------------------ 2 c HONEY ALMOND DELIGHT brand <P>-cereal, crushed to 1 cup 1 c Flaked coconut <P>1/2 c Raisins <P>1/2 c All-purpose flour <P>1 1/2 t Grated fresh orange peel <P>1/2 t Baking powder <P>1/2 t Ground cinnamon <P>1/2 c Packed brown sugar <P>1/3 c Butter or margarine <P>1/4 c Honey <P>-----------------------------------ICING----------------------------------- 1 T Butter or margarine, <P>-softened 1/2 c Powdered sugar <P>1 1/2 t Orange juice <P>Sliced almonds TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4") muffin cups. In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside. In small saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium heat until butter is melted and brown sugar is dissolved. Pour over cereal mixture; blend well. Place 1 tablespoon mixture in each prepared muffin cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool completely. TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar and orange juice until smooth. With pastry tube, pipe a decorative swirl on top of each cup. Garnish with sliced almonds. Makes 32 cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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