Food 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?

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen safety

Always clean the grill pan after using it.
Don't ever leave the deep fat frying pan unattended.

Cocoa Bars Recipe

	Category	Cookie Recipes
	Views	99
	Ratings	0

Ingredients And Procedures

-----------------------------------CRUST----------------------------------- 6 tb Butter or margarine

-- softened 3/4 c C and H Powdered Sugar

1 c All-purpose flour

1 tb Milk

----------------------------------TOPPING---------------------------------- 2 Eggs

1 c C and H Granulated Sugar

1/2 c Cocoa

2 tb Flour

1/2 ts Baking powder

1/2 ts Salt

1 ts Vanilla

1/4 ts Almond extract (optional)

1 c Chopped almonds or pecans

CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes.

TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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<h1>Cocoa Bars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------CRUST----------------------------------- 6 tb Butter or margarine <P>-- softened 3/4 c C and H Powdered Sugar <P>1 c All-purpose flour <P>1 tb Milk <P>----------------------------------TOPPING---------------------------------- 2 Eggs <P>1 c C and H Granulated Sugar <P>1/2 c Cocoa <P>2 tb Flour <P>1/2 ts Baking powder <P>1/2 ts Salt <P>1 ts Vanilla <P>1/4 ts Almond extract (optional) <P>1 c Chopped almonds or pecans <P>CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes. <P>TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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