Food and cooking tips

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.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

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)

Pop Tarts

	Category	Baking Recipes
	Views	427
	Ratings	0

Ingredients And Procedures

1/2 c Sugar

1/2 c Vegetable shortening

2 ea Eggs

2 1/2 c All purpose flour

2 ts Baking powder

-----FILLING----- -any flavor jam, preserves, -or fruit butter 1 ea Egg white -- beaten with

-1T milk -- sugar for sprinkling on top

Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first. Using sharp knife, trim the tart to approximately 3 1/2"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork. Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired. Bake 350 for 25 mins, until edges are browned. Prick again during first 10 mins of baking keep them flat. Cool, wrap, and store at room temp or frig. Tarts may also be iced. Posted on Cooking echo by Pat Stockett

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<h1>Pop Tarts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Sugar <P>1/2 c Vegetable shortening <P>2 ea Eggs <P>2 1/2 c All purpose flour <P>2 ts Baking powder <P>-----FILLING----- -any flavor jam, preserves, -or fruit butter 1 ea Egg white -- beaten with <P>-1T milk -- sugar for sprinkling on top <P>Cream together sugar and crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to amek soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling <or more> evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first. Using sharp knife, trim the tart to approximately 3 1/2"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork. Optional--lightly beat egg white with milk; brush tops of tarts and sprinkle with sugar, if desired. Bake 350 for 25 mins, until edges are browned. Prick again during first 10 mins of baking keep them flat. Cool, wrap, and store at room temp or frig. Tarts may also be iced. Posted on Cooking echo by Pat Stockett <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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