General tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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

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.

Cook safely

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.

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.

Italian Rum Cake No.2

	Category	Alcoholic Drink Recipes
	Views	324
	Ratings	0

Ingredients And Procedures

3 Egg yolks

1 c Sugar

2 1/4 c All-purpose flour

2 c Milk

1/2 Lemon; Grated peel only

1 c Butter; room temperature

4 Eggs

3/4 c Sour cream

1 ts Vanilla extract

1/2 ts Nutmeg

1/4 ts Baking soda

1/4 ts Salt

1/2 c Dark rum

Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface

cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake

is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.

Rate this recipe!

Post this recipe to your site

<h1>Italian Rum Cake No.2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Egg yolks <P>1 c Sugar <P>2 1/4 c All-purpose flour <P>2 c Milk <P>1/2 Lemon; Grated peel only <P>1 c Butter; room temperature <P>4 Eggs <P>3/4 c Sour cream <P>1 ts Vanilla extract <P>1/2 ts Nutmeg <P>1/4 ts Baking soda <P>1/4 ts Salt <P>1/2 c Dark rum <P>Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface <P>cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake <P>is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>