General 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.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Raspberry Streusel Muffins

	Category	Fruit Recipes
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Ingredients And Procedures

1 1/2 c Whole Wheat Flour

1/4 c Sugar

1/4 c Brown Sugar; Packed

1/4 ts Salt

1 ts Cinnamon

1 ea Egg; Large, Lightly Beaten

1/2 c Margarine

1/2 c Skim Milk

1 1/4 c Raspberries; Fresh Or Frozen

1 ts Lemon Zest; Grated

----------------------------------TOPPING---------------------------------- 1/2 c Pecans; Chopped

1/2 c Brown Sugar; Packed

1/4 c Whole Wheat Flour

1 ts Cinnamon

1 ts Lemon Zest

2 tb Margarine

Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon together in a medium bowl. Make a well in the center. Place the egg,the margarine (which has been melted), and milk in the well. Stir with a wooden spoon just until the ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill muffin tins, which have been sprayed with a non-stick coating, three fourths full. Make the topping by combining the pecans, brown sugar, flour, cinnamon, and lemon zest together. Pour in the melted margarine and stir to combine into crumbs. Sprinkle evenly over the tops of each muffin. Bake in a 350 degree F. oven for 20 to 25 minutes. Cool on racks.

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<h1>Raspberry Streusel Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Whole Wheat Flour <P>1/4 c Sugar <P>1/4 c Brown Sugar; Packed <P>1/4 ts Salt <P>1 ts Cinnamon <P>1 ea Egg; Large, Lightly Beaten <P>1/2 c Margarine <P>1/2 c Skim Milk <P>1 1/4 c Raspberries; Fresh Or Frozen <P>1 ts Lemon Zest; Grated <P>----------------------------------TOPPING---------------------------------- 1/2 c Pecans; Chopped <P>1/2 c Brown Sugar; Packed <P>1/4 c Whole Wheat Flour <P>1 ts Cinnamon <P>1 ts Lemon Zest <P>2 tb Margarine <P>Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon together in a medium bowl. Make a well in the center. Place the egg,the margarine (which has been melted), and milk in the well. Stir with a wooden spoon just until the ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill muffin tins, which have been sprayed with a non-stick coating, three fourths full. Make the topping by combining the pecans, brown sugar, flour, cinnamon, and lemon zest together. Pour in the melted margarine and stir to combine into crumbs. Sprinkle evenly over the tops of each muffin. Bake in a 350 degree F. oven for 20 to 25 minutes. Cool on racks. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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