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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Chocolate Raisin Snacking Cake Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

3/4 c Raisins

1 c Water

1 1/4 c Granulated Sugar

2/3 c Vegetable Oil

1 lg Egg, Slightly Beaten

1 3/4 c Unbleached All Purpose Flour

1/3 c Cocoa

1 ts Baking Soda

1/2 ts Salt

1/4 ts Ground Cinnamon

1/2 c Chopped Nuts

----------------------------------GARNISH---------------------------------- Confectioners' Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake.

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<h1>Chocolate Raisin Snacking Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Raisins <P>1 c Water <P>1 1/4 c Granulated Sugar <P>2/3 c Vegetable Oil <P>1 lg Egg, Slightly Beaten <P>1 3/4 c Unbleached All Purpose Flour <P>1/3 c Cocoa <P>1 ts Baking Soda <P>1/2 ts Salt <P>1/4 ts Ground Cinnamon <P>1/2 c Chopped Nuts <P>----------------------------------GARNISH---------------------------------- Confectioners' Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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