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.














Lemon Raspberry Muffins Recipe
Lemon Raspberry Muffins Category Dessert Recipes 
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Ingredients And Procedures

2 c Unbleached Flour

1 c Sugar

3 t Baking Powder

1/2 t Salt

1 c Half-and-half

1/2 c Vegetable Oil.

1 t Lemon Extract

2 ea Large Eggs

1 c Fresh/Frozen Raspberries *

* Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.

 
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