Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Rock Cakes Recipe

	Category	Drink Recipes
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Ingredients And Procedures

2 c All-purpose flour

2 ts Baking powder

pn Salt 1/2 ts Ground nutmeg

1/4 ts Ground cinnamon

1/4 ts Ground cloves

1/4 c Cold butter, cut in

-small pieces 1/4 c Solid vegetable shortening,

-cut in pieces 1/3 c Raisins (plumped)

1/3 c Chopped walnuts

2/3 c Packed light brown sugar

Grated peel of one lemon 1 Egg, lightly beaten

1 tb To 2T milk

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks". Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl. With your fingers, rub in butter and shortening until mixture is crumbly. Stir in raisins, walnuts, brown sugar, and lemon peel. Add egg and just enough milk to make a stiff dough. Drop tablespoonfuls of dough 2 inches apart on baking sheet. Bake 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Serve fresh. Makes about 15 rock cakes.

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<h1>Rock Cakes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c All-purpose flour <P>2 ts Baking powder <P>pn Salt 1/2 ts Ground nutmeg <P>1/4 ts Ground cinnamon <P>1/4 ts Ground cloves <P>1/4 c Cold butter, cut in <P>-small pieces 1/4 c Solid vegetable shortening, <P>-cut in pieces 1/3 c Raisins (plumped) <P>1/3 c Chopped walnuts <P>2/3 c Packed light brown sugar <P>Grated peel of one lemon 1 Egg, lightly beaten <P>1 tb To 2T milk <P>A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks". Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl. With your fingers, rub in butter and shortening until mixture is crumbly. Stir in raisins, walnuts, brown sugar, and lemon peel. Add egg and just enough milk to make a stiff dough. Drop tablespoonfuls of dough 2 inches apart on baking sheet. Bake 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Serve fresh. Makes about 15 rock cakes. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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