General cooking tips

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

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.

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.

Cherry Chocolate Chip Cookies Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1 1/4 c Firmly-packed brown sugar

3/4 c Golden crisco shortening

1 ts Vanilla

1 ts Almond extract

1 Egg

1 3/4 c All-purpose flour

1 ts Salt

3/4 ts Baking soda

1 c Semi-sweet chocolate chips

1 c Maraschino cherries; well

-drained = and coarsely chopped 1. Pre-heat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in

large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed

mixture just until blended. Stir in chocolate chips and cherries. 4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5

cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8

to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes About 3 Dozen Cookies -----

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<h1>Cherry Chocolate Chip Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/4 c Firmly-packed brown sugar <P>3/4 c Golden crisco shortening <P>1 ts Vanilla <P>1 ts Almond extract <P>1 Egg <P>1 3/4 c All-purpose flour <P>1 ts Salt <P>3/4 ts Baking soda <P>1 c Semi-sweet chocolate chips <P>1 c Maraschino cherries; well <P>-drained = and coarsely chopped 1. Pre-heat oven to 375F (190C). Place sheets of foil on <P>countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in <P>large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed <P>mixture just until blended. Stir in chocolate chips and cherries. 4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 <P>cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8 <P>to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes About 3 Dozen Cookies ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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