Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a chart showing types of food and a score illustrating the rapidity with which the glucose of the food type gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those with a low Gi score), will keep you feeling full for longer and help to consume less food without starving yourself.
It is also extremely useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar levels.

Molasses Refrigerator Muffins

	Category	Breakfast Recipes
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Ingredients And Procedures

4 c Unbleached Flour, Sifted

2 ts Baking Soda

1 ts Salt

1 ts Ground Cinnamon

1 ts Ground Ginger

1/4 ts Ground Cloves

1/4 ts Ground Allspice

1/4 ts Ground Nutmeg

1 1/3 c Vegetable Shortening

1 c Sugar

4 ea Large Eggs, Slightly Beaten

1 c Molasses

1 c Butter/Sour Milk

1 c Raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.

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<h1>Molasses Refrigerator Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Unbleached Flour, Sifted <P>2 ts Baking Soda <P>1 ts Salt <P>1 ts Ground Cinnamon <P>1 ts Ground Ginger <P>1/4 ts Ground Cloves <P>1/4 ts Ground Allspice <P>1/4 ts Ground Nutmeg <P>1 1/3 c Vegetable Shortening <P>1 c Sugar <P>4 ea Large Eggs, Slightly Beaten <P>1 c Molasses <P>1 c Butter/Sour Milk <P>1 c Raisins <P>Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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