General tips

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.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Fig Fruit Cake Recipe

	Category	Cake Recipes
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Ingredients And Procedures

20 California dried figs

1/2 lb Candied cherries

1/4 lb Candied pineapple

2 1/2 c Chopped walnut

1 c Sifted cake flour

1 ts Salt

1 1/2 ts Baking powder

1 ts Cinnamon

1 ts Allspice

1/2 ts Cloves

1/2 c Shortening

1 1/2 c Sugar

5 Eggs; separated

2 oz Baking chocolate; melted

4 tb Brandy or water

1 1/2 ts Vanilla

1 ts Almond extract

Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter generously again. Set oven for 250 degrees F. Cover figs with very hot water, and let stand 10 minutes. Drain. With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts and half the sifted flour. Mix together lightly. Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light. Combine all ingredients until just mixed. Place in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of oven. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias -----

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<h1>Fig Fruit Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>20 California dried figs <P>1/2 lb Candied cherries <P>1/4 lb Candied pineapple <P>2 1/2 c Chopped walnut <P>1 c Sifted cake flour <P>1 ts Salt <P>1 1/2 ts Baking powder <P>1 ts Cinnamon <P>1 ts Allspice <P>1/2 ts Cloves <P>1/2 c Shortening <P>1 1/2 c Sugar <P>5 Eggs; separated <P>2 oz Baking chocolate; melted <P>4 tb Brandy or water <P>1 1/2 ts Vanilla <P>1 ts Almond extract <P>Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter generously again. Set oven for 250 degrees F. Cover figs with very hot water, and let stand 10 minutes. Drain. With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts and half the sifted flour. Mix together lightly. Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light. Combine all ingredients until just mixed. Place in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of oven. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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