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Food and cooking tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


    Cooking safety

    • 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.

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








Sweet Chocolate Cake/1953 Pillsbury Bakeoff Recipe
Sweet Chocolate Cake/1953 Pillsbury Bakeoff Category Baking Recipes 
Views 62 
Ratings 0 
Ingredients And Procedures

2 c All-purpose flour

3 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1 c Sugar

3 lg Egg yolks; beaten well

1 c Milk

1 ts Vanilla extract

3 oz Semisweet chocolate; 3

-squares 3 lg Egg whites

Frosting- 3 oz Cream cheese; softened

3 tb Milk

1/8 ts Salt

2 1/2 c Confectioner's sugar

2 oz Semisweet chocolate; melted

1 ts Vanilla extract

A winner in the senion division of the 1953 Pillsbury Bakeoff. Cake: Mix the flour, baking powder and salt; set aside. Cream the shortening and sugar well. Beat the egg yolks for 1 minute then add to shortening mixture along with the milk and vanilla; blend well. Add the dry ingredients and beat until smooth. Beat the egg whites until stiff. Melt the chocolate over low heat. Add the melted chocolate to batter and mix well. Fold in the beaten egg whites. Pour batter into 2 well greased and lightly floured 8-inch round cakepans. Bake in preheated 350 degree oven for 25-30 minutes. Cool for a few minutes then remove cake to finish cooling on a wire rack. Chocolate Cream Cheese Frosting: Blend together softened cream cheese, 3 tablespoons milk and the salt. Add the confectioners' sugar gradually, beating well. Blend in melted chocolate and vanilla. Beat until smooth. Thin with an additional 1-2 teaspoons milk if necessary for right spreading consistency. Frost the cake between the layers and on tops and sides. -----

 
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