Food tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

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.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Cooking safety

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't ever leave the deep fat frying pan unattended.

Orange Walnut Rum Cake with Grand Marnier Icing Recipe

	Category	Alcoholic Drink Recipes
	Views	141
	Ratings	0

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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<h1>Orange Walnut Rum Cake with Grand Marnier Icing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Butter or margarine <P>2 1/2 c Sifted flour <P>1 c Sugar <P>2 ts Baking powder <P>Grated rind of 2 oranges 1 ts Baking soda <P>Grated rind of 1 lemon 1/2 ts Salt <P>2 Eggs <P>1 c Finely chopped walnuts <P>1 c Buttermilk or yogart <P>Pour on liquid: 1 c Sugar <P>1 c Orange juice <P>3 tb Lemon juice <P>4 tb Rum <P>GRAND MARNIER ICING 1/3 c Butter or margarine <P>2 c Confectioner's sugar <P>1 tb Grated orange rind <P>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. <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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