Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Safety in the kitchen

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't hang tea towels or cloths on or over the cooker.

Cinnamon Walnut Biscotti Recipe

	Category	Baking Recipes
	Views	77
	Ratings	0

Ingredients And Procedures

2 c Flour

1 c Plus 2 T. sugar -- divided

1/2 ts Baking soda

1/2 ts Baking powder

1/4 ts Salt

3 Eggs -- divided

1 Egg yolk

1 ts Vanilla extract

1 tb Orange zest

1 1/2 c Walnuts -- coarsely chopped

And toasted 1/4 ts Ground cinnamon

1 ts Water

Preheat oven to 300=B0F. Grease and flour baking sheet. Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and powder, and salt in a large bowl until blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface. Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 T. sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container. Makes about 2 1/2 dozen biscotti. Recipe By : Nancy Dooley -----

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<h1>Cinnamon Walnut Biscotti</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Flour <P>1 c Plus 2 T. sugar -- divided <P>1/2 ts Baking soda <P>1/2 ts Baking powder <P>1/4 ts Salt <P>3 Eggs -- divided <P>1 Egg yolk <P>1 ts Vanilla extract <P>1 tb Orange zest <P>1 1/2 c Walnuts -- coarsely chopped <P>And toasted 1/4 ts Ground cinnamon <P>1 ts Water <P>Preheat oven to 300=B0F. Grease and flour baking sheet. Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and powder, and salt in a large bowl until blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface. Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 T. sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container. Makes about 2 1/2 dozen biscotti. Recipe By : Nancy Dooley ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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