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Cooking advice

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


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






Jack-O-Lantern Pops
Jack-O-Lantern Pops Category Holiday Recipes 
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Ingredients And Procedures
2 1/4 c Flour

2/3 c Sugar

1/2 c Butter-flavor shortening

1/4 c Light molasses

1 ts Ground ginger

3/4 ts Baking soda

1/2 ts Ground cinnamon

1/4 ts Salt

1 lg Egg

15 Lollipop sticks*; (8 inches

-long) Ornamental frosting: 16 oz Confectioner's sugar

1/3 c Warm water

3 tb Meringue powder*

=orange and green food -colorings =and black food colorings Recipe by: Good Housekeeping October 1994 Early in day or day ahead: 1. Into large bowl, measure first 9 ingredients. With mixer at low

speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Divide dough in half. Shape each half into a disk; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or, place dough in freezer 30 minutes.) 2. Preheat oven to 375 degrees. 3. Between 2 sheets of waxed paper, with rolling pin, roll half of dough

slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3 1/2 inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough

as possible. Place pumpkin cookies on ungreased large cookie sheet. 4. Place a lollipop stick on each cookie so that 2 inches of stick is in

cookie. Place 1 teaspoon of cookie dough from trimmings on top of each stick, pressing gently to seal onto cookie. 5. Bake cookies about 12 minutes until browned around edges. With

pancake turner, carefully remove cookies to wire rack to cool. 6. Repeat steps 3, 4, and 5 with remaining dough and trimmings, and

lollipop sticks to make about 15 cookies in all. 7. Prepare Ornamental Frosting. Spoon frosting into as many small bowls

as needed. Tint frosting with different food colorings as desired, but reserve a portion of the frosting untinted. Keep bowls covered with plastic wrap to prevent frosting from drying out. With small metal spatula and artists' paintbrush, decorate cookies with frosting as desired. (For painting frosting on cookies with a brush, you may need to thin the frosting with a little water to a softer spreading consistency.) Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store cookies in tightly covered containers. Frosting: In small bowl, with mixer at low speed, beat the sugar, warm water, and meringue powder until mixture is an easy spreading consistency. Keep bowl covered tightly with plastic wrap to prevent frosting from drying out.

 
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