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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Pour La Frances Fudge Caramel Cake - Express News Recipe

	Category	Cake Recipes
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Ingredients And Procedures

2 9-inch layers of choc. Cake

1 Fudge Icing (Recipe)

1 Caramel Sauce (Recipe)

1 1/2 c Cashews, roasted, unsalted

2 c Heavy Cream

2 1/2 lb Semisweet Chocolate

1/3 c Light Corn Syrup

1 c Brown Sugar, firmly packed

2 ts Butter

1/8 ts Salt

1/3 c Heavy Cream

FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas......

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<h1>Pour La Frances Fudge Caramel Cake - Express News</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 9-inch layers of choc. Cake <P>1 Fudge Icing (Recipe) <P>1 Caramel Sauce (Recipe) <P>1 1/2 c Cashews, roasted, unsalted <P>2 c Heavy Cream <P>2 1/2 lb Semisweet Chocolate <P>1/3 c Light Corn Syrup <P>1 c Brown Sugar, firmly packed <P>2 ts Butter <P>1/8 ts Salt <P>1/3 c Heavy Cream <P>FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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