Cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Maraschino Cherry Cake Recipe

	Category	Cake Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

2 c Flour

1 1/2 ts Baking powder

1/2 ts Salt

1 Stick butter or margarine

1 c Sugar, divided

2 Eggs, separated

1/3 c Maraschino cherry juice

Milk 1/2 c Chopped maraschino cherries

1/2 c Chopped nuts

Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for

30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40

to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.

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<h1>Maraschino Cherry Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Flour <P>1 1/2 ts Baking powder <P>1/2 ts Salt <P>1 Stick butter or margarine <P>1 c Sugar, divided <P>2 Eggs, separated <P>1/3 c Maraschino cherry juice <P>Milk 1/2 c Chopped maraschino cherries <P>1/2 c Chopped nuts <P>Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for <P>30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40 <P>to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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