General 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 : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Pepparkakor/Martha White Recipe

	Category	Baking Recipes
	Views	49
	Ratings	0

Ingredients And Procedures

1/2 c Butter or margarine;

-softened 1/2 c Shortening

1 c Sugar

2 Eggs

1/2 c Molasses

3 1/2 c All-purpose flour

2 ts Baking soda

1 1/2 ts Ginger

1/2 ts Cinnamon

1/2 ts Ground cloves

1/2 ts Nutmeg

1/4 ts Salt

Recipe by: Martha White Southern Sampler Cream butter, shortening, and sugar together in mixing bowl until light and fluffy. Add eggs and molasses; beat well. Sift flour and remaining ingredients together; blend into creamed mixture. Cover and refrigerate for 1 hour and 30 minutes. Divide dough into three equal parts. Shape each

third into a 6 1/2 x 1 1/2-inch roll. Wrap each roll in waxed paper, sealing ends. Chill 3 hours or overnight. Preheat oven to 375. Cut rolls into 1/8-inch thick slices and arrange one inch apart on ungreased baking sheet. Bake for 6 to 8 minutes or until deep golden brown. Cool on wire racks. -----

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<h1>Pepparkakor/Martha White</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter or margarine; <P>-softened 1/2 c Shortening <P>1 c Sugar <P>2 Eggs <P>1/2 c Molasses <P>3 1/2 c All-purpose flour <P>2 ts Baking soda <P>1 1/2 ts Ginger <P>1/2 ts Cinnamon <P>1/2 ts Ground cloves <P>1/2 ts Nutmeg <P>1/4 ts Salt <P>Recipe by: Martha White Southern Sampler Cream butter, shortening, and sugar together in mixing bowl until light and fluffy. Add eggs and molasses; beat well. Sift flour and remaining ingredients together; blend into creamed mixture. Cover and refrigerate for 1 hour and 30 minutes. Divide dough into three equal parts. Shape each <P>third into a 6 1/2 x 1 1/2-inch roll. Wrap each roll in waxed paper, sealing ends. Chill 3 hours or overnight. Preheat oven to 375. Cut rolls into 1/8-inch thick slices and arrange one inch apart on ungreased baking sheet. Bake for 6 to 8 minutes or until deep golden brown. Cool on wire racks. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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