Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Dieting 101

The Glycaemic Index Diet
The glycaemic index diet system is based around the glycaemic index, a list showing foods and a score illustrating the speed with which the glucose and energy in the food type gets changed to glucose in your blood stream. The claim is that slow acting types of food (ie with a low Gi score), keep you satiated for longer and help to take in fewer food without craving snacks all the time.
It is also extremely good for people with diabetes, as the low GI food types are useful in preventing surges in blood sugar amount.

Bacardi Rum Chocolate Cake Recipe

	Category	Alcoholic Drink Recipes
	Views	38
	Ratings	0

Ingredients And Procedures

1 Package chocolate cake mix (

-2 layer size) 1 Jell-o chocolate instant pud

-ding mix (4 serving) 4 Eggs

1/2 c Bacardi dark rum

1/4 c Cold water

1/2 c Wesson oil

1/2 c Slivered almonds, optional

Filling 1 1/2 c Cold milk

1/4 c Bacardi dark rum

1 Jell-o chocolate instant pud

-ding mix (4 serving) 1 Dream whip topping mix

Fat grams per serving: Approx. Cook Time: 30mn Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light anf fluffy. Makes 4 cups.

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<h1>Bacardi Rum Chocolate Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Package chocolate cake mix ( <P>-2 layer size) 1 Jell-o chocolate instant pud <P>-ding mix (4 serving) 4 Eggs <P>1/2 c Bacardi dark rum <P>1/4 c Cold water <P>1/2 c Wesson oil <P>1/2 c Slivered almonds, optional <P>Filling 1 1/2 c Cold milk <P>1/4 c Bacardi dark rum <P>1 Jell-o chocolate instant pud <P>-ding mix (4 serving) 1 Dream whip topping mix <P>Fat grams per serving: Approx. Cook Time: 30mn Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light anf fluffy. Makes 4 cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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