General kitchen advice

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 : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Carrot Wheat Muffins

	Category	Egg Recipes
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Ingredients And Procedures

1 c Whole wheat flour

1 tb Baking powder

1 c Flour

1/4 c Brown sugar

1/2 ts Cinnamon

1/8 ts Allspice

1 c Grated carrot

1 ts Orange zest

1 c Milk

1 Egg

1/4 c Melted butter

1/4 c Molasses

1/4 c Chopped nuts

1/2 c Raisins

Measure dry ingredients into a large bowl. Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin tins 3/4 full and bake at 400 for 25 minutes. Makes 12 large muffins. From: Helen Peagram ~--

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