General cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

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.

Thyme-Fig Fruitcake Recipe

	Category	Cake Recipes
	Views	54
	Ratings	0

Ingredients And Procedures

1/2 c Unsweetened apple juice

1/2 ts Dried thyme

1 c Finely chopped dried figs

1 1/4 c Flour

1/4 c Cornmeal

2 ts Baking powder

1/4 ts Baking soda

6 tb Vegetable oil

2 tb Sugar

1 Egg

1/4 c Pine nuts, toasted

Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. Stir together the flour, cornmeal, baking powder, and baking soda in a bowl. Beat the oil, sugar and egg until well blended. Pour the egg mixture into the flour. Add the pine nuts and fig mixture. Beat well. Pour the batter into an oiled and floured 9-inch round (or 8 inch square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan. Remove from pan and cool thoroughly. 1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 27 grams

carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

Rate this recipe!

Post this recipe to your site

<h1>Thyme-Fig Fruitcake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Unsweetened apple juice <P>1/2 ts Dried thyme <P>1 c Finely chopped dried figs <P>1 1/4 c Flour <P>1/4 c Cornmeal <P>2 ts Baking powder <P>1/4 ts Baking soda <P>6 tb Vegetable oil <P>2 tb Sugar <P>1 Egg <P>1/4 c Pine nuts, toasted <P>Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. Stir together the flour, cornmeal, baking powder, and baking soda in a bowl. Beat the oil, sugar and egg until well blended. Pour the egg mixture into the flour. Add the pine nuts and fig mixture. Beat well. Pour the batter into an oiled and floured 9-inch round (or 8 inch square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan. Remove from pan and cool thoroughly. 1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 27 grams <P>carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potassium, 23 mg cholesterol <P>Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>