General kitchen advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

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

Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the popular atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it claims to allow weight reduction whilst still eating many foods that are not normally available to dieters, such as bacon and egg and cheese.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Sweet Potato Pound Cake Recipe

	Category	Cake Recipes
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	Ratings	0

Ingredients And Procedures

1 1/2 c CAKE FLOUR

1/2 ts BAKING SODA

1/2 ts SALT

1/2 ts GROUND CINNAMON

1/2 ts GROUND NUTMEG

1/2 c UNSALTED BUTTER

1/2 c SOUR CREAM

1 1/4 c PLUS 2TBS SUGGAR

3 EGGS, RM TEMP

1 8OZ SWEET POTATO, BAKED,

PEELED, PUREED 1 ts VANILLA EXTRACT

CINNAMON SAUCE: 2 c MILK

3 CINNAMON STICKS, CRUSHED

1/2 VANILLA BEAN, SPLIT

LENGTHWISE 4 EGG YOLKS

1/2 c SUGAR

1/4 c SOUR CREAM

PRALINE OR TOFFE ICE CREAM CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and sour cream in large bowl until well blended. Gradually add sugar and beat until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 cup sweet potato puree and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake until tester inserted into center co9mes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan with knife. Turn cake out onto rack and cool. SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over medium-low heat until custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. Cut cake into slices and transfer to plates. Top with ice cream and sauce.

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<h1>Sweet Potato Pound Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c CAKE FLOUR <P>1/2 ts BAKING SODA <P>1/2 ts SALT <P>1/2 ts GROUND CINNAMON <P>1/2 ts GROUND NUTMEG <P>1/2 c UNSALTED BUTTER <P>1/2 c SOUR CREAM <P>1 1/4 c PLUS 2TBS SUGGAR <P>3 EGGS, RM TEMP <P>1 8OZ SWEET POTATO, BAKED, <P>PEELED, PUREED 1 ts VANILLA EXTRACT <P>CINNAMON SAUCE: 2 c MILK <P>3 CINNAMON STICKS, CRUSHED <P>1/2 VANILLA BEAN, SPLIT <P>LENGTHWISE 4 EGG YOLKS <P>1/2 c SUGAR <P>1/4 c SOUR CREAM <P>PRALINE OR TOFFE ICE CREAM CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and sour cream in large bowl until well blended. Gradually add sugar and beat until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 cup sweet potato puree and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake until tester inserted into center co9mes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan with knife. Turn cake out onto rack and cool. SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over medium-low heat until custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. Cut cake into slices and transfer to plates. Top with ice cream and sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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