Food and cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Black N White Brownies Recipe

	Category	Chocolate Recipes
	Views	90
	Ratings	0

Ingredients And Procedures

1 c Cake flour

1 ts Baking powder

1/4 ts Salt

1/2 c Shortening, softened

1/2 c Granulated sugar replacement

2 Eggs

1 ts Vanilla extract

1 tb Water

1/4 c Unsweetened coconut, grated

1 ts Coconut milk

1 oz Baking chocolate, melted

These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars. 1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes. Shared but not tested by Elizabeth Rodier Nov 93

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<h1>Black N White Brownies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Cake flour <P>1 ts Baking powder <P>1/4 ts Salt <P>1/2 c Shortening, softened <P>1/2 c Granulated sugar replacement <P>2 Eggs <P>1 ts Vanilla extract <P>1 tb Water <P>1/4 c Unsweetened coconut, grated <P>1 ts Coconut milk <P>1 oz Baking chocolate, melted <P>These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars. 1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories <P>Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes. Shared but not tested by Elizabeth Rodier Nov 93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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