Cooking advice

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.












Orange Walnut Rum Cake with Grand Marnier Icing Recipe
Orange Walnut Rum Cake with Grand Marnier Icing Category Alcoholic Drink Recipes 
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Ingredients And Procedures

1 c Butter or margarine

2 1/2 c Sifted flour

1 c Sugar

2 ts Baking powder

Grated rind of 2 oranges 1 ts Baking soda

Grated rind of 1 lemon 1/2 ts Salt

2 Eggs

1 c Finely chopped walnuts

1 c Buttermilk or yogart

Pour on liquid: 1 c Sugar

1 c Orange juice

3 tb Lemon juice

4 tb Rum

GRAND MARNIER ICING 1/3 c Butter or margarine

2 c Confectioner's sugar

1 tb Grated orange rind

Grand Marnier Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour.

Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later. FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.

 
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