General tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

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.

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.

Cooking safety

Never fill a chip pan more than a third full of oil.
Consider using a thermostatically controlled deep fat fryer.

Chocolate-Pumpkin Layer Cake with Brown-Sugar Frosting Recipe

	Category	Cake Recipes
	Views	54
	Ratings	0

Ingredients And Procedures

2 3/4 c All-purpose flour

3/4 c Cocoa powder

1 tb Pumpkin-pie spice

2 ts Baking powder

1 ts Baking soda

1 c Butter or margarine, at room

-temperature 2 c Granulated sugar

4 lg Eggs, at room temperature

1 cn (16 ounces) solid-pack

-pumpkin 1/2 c Milk

2 ts Vanilla extract

Timing Tip: Can be stored at room temperature up to 5 days. Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake

pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice, baking powder and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until mixture looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted in the center comes out clean. 6. Cool in pans on wire rack 10 minutes. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. 7. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. Stir until butter melts, sugar is disolved and mixture is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot mixture. Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper. Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod. Recipe From: Woman's Day magazine 11/26/91

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<h1>Chocolate-Pumpkin Layer Cake with Brown-Sugar Frosting</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 3/4 c All-purpose flour <P>3/4 c Cocoa powder <P>1 tb Pumpkin-pie spice <P>2 ts Baking powder <P>1 ts Baking soda <P>1 c Butter or margarine, at room <P>-temperature 2 c Granulated sugar <P>4 lg Eggs, at room temperature <P>1 cn (16 ounces) solid-pack <P>-pumpkin 1/2 c Milk <P>2 ts Vanilla extract <P>Timing Tip: Can be stored at room temperature up to 5 days. Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake <P>pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice, baking powder and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until mixture looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted in the center comes out clean. 6. Cool in pans on wire rack 10 minutes. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. 7. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. Stir until butter melts, sugar is disolved and mixture is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot mixture. Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper. Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod. Recipe From: Woman's Day magazine 11/26/91 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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