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Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Dark Almond Macaroons Covered with Pine Nuts Recipe

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Ingredients And Procedures

12 oz Almonds, whole

1 1/2 c Sugar, confectioner's

1 ts Vanilla extract

2 tb Honey

2 Egg whites

2 c Pine nuts

Preheat oven to 350, place the oven racks into the middle of the oven and line one or two sheet pans with foil. In a food processor grind the almonds fine using a pulsing action. Add the sugar and process until blended. Remove to a mixing bowl and stir in the vanilla, honey and egg whites. Place the pine nuts on a plate. Drop the batter in heapin table spoons into the pine nuts and roll gently to cover each cookie with pine nuts. After roling, the cookies should be shaped like short logs. Place on the lined pans about two inches apart. Bake in a preheated oven for 18 minutes until golden brown on top and wel browned on the bottom. If baking two sheets at a time, switch them top to bottom halfway through baking. Slide the foil with the cookies off the pan and cool for 5 min. Peel the foil off the still warm cookies and cool completely. NOTES : Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

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<h1>Dark Almond Macaroons Covered with Pine Nuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 oz Almonds, whole <P>1 1/2 c Sugar, confectioner's <P>1 ts Vanilla extract <P>2 tb Honey <P>2 Egg whites <P>2 c Pine nuts <P>Preheat oven to 350, place the oven racks into the middle of the oven and line one or two sheet pans with foil. In a food processor grind the almonds fine using a pulsing action. Add the sugar and process until blended. Remove to a mixing bowl and stir in the vanilla, honey and egg whites. Place the pine nuts on a plate. Drop the batter in heapin table spoons into the pine nuts and roll gently to cover each cookie with pine nuts. After roling, the cookies should be shaped like short logs. Place on the lined pans about two inches apart. Bake in a preheated oven for 18 minutes until golden brown on top and wel browned on the bottom. If baking two sheets at a time, switch them top to bottom halfway through baking. Slide the foil with the cookies off the pan and cool for 5 min. Peel the foil off the still warm cookies and cool completely. NOTES : Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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