General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Decadent White Chocolate Cheesecake Recipe

	Category	Baking Recipes
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	Ratings	0

Ingredients And Procedures

12 oz White chocolate

2 c Pound cake crumbs *

1 1/2 lb Cream cheese, softened

1 c Sugar

2 1/2 ts Vanilla

1 tb Apricot brandy

2 c Sour cream

* or use graham cracker crumbs Melt white chocolate over low heat in a double boiler. Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly over

the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes. Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350 degrees for 30 minutes. Chill overnight before serving. This cheesecake freezes very well, and makes about 12-14 slices. It goes well with commercial fruit

sauces or fresh fruit but it is so delicious that it really doesn't need anything else! It does look nice when it is garnished with fresh raspberries and mint sprigs though. This one has been described as "to die for"!!!

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<h1>Decadent White Chocolate Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>12 oz White chocolate <P>2 c Pound cake crumbs * <P>1 1/2 lb Cream cheese, softened <P>1 c Sugar <P>2 1/2 ts Vanilla <P>1 tb Apricot brandy <P>2 c Sour cream <P><P>* or use graham cracker crumbs Melt white chocolate over low heat in a double boiler. Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly over <P>the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes. Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350 degrees for 30 minutes. Chill overnight before serving. This cheesecake freezes very well, and makes about 12-14 slices. It goes well with commercial fruit <P>sauces or fresh fruit but it is so delicious that it really doesn't need anything else! It does look nice when it is garnished with fresh raspberries and mint sprigs though. This one has been described as "to die for"!!! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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