Cooking 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 : 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.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Cooking safety

Don't put oven gloves or tea towels down on the cooker after you've used them.
Don't let yourself be distracted while cooking.

Fig & Cherry Cobbler Recipe

	Category	Dessert Recipes
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	Ratings	0

Ingredients And Procedures

16 California dried figs

1 No.2 can pie cherries

1 ts Cinnamon

2 tb Cake flour

1 c Sugar

3 tb Butter; melted

Biscuit dough With scissors, snip off fig stems, and cut figs into small bits. In a pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake flour and sugar together and stir into fruit. Melt butter and stir into fruit. Make half the amount of your favorite biscuit recipe - or use biscuit mix - and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3 Tbsps. more milk than the recipe calls for. Drop biscuit dough from a teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then lower heat to moderate (350 F.) for about 20 minutes or until cobbler is bubbly and biscuits are quite done. Serves 5 or 6. Extra good when served with top milk or cream flavored with cinnamon, vanilla and generously sweetened. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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<h1>Fig & Cherry Cobbler</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>16 California dried figs <P>1 No.2 can pie cherries <P>1 ts Cinnamon <P>2 tb Cake flour <P>1 c Sugar <P>3 tb Butter; melted <P>Biscuit dough With scissors, snip off fig stems, and cut figs into small bits. In a pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake flour and sugar together and stir into fruit. Melt butter and stir into fruit. Make half the amount of your favorite biscuit recipe - or use biscuit mix - and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3 Tbsps. more milk than the recipe calls for. Drop biscuit dough from a teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then lower heat to moderate (350 F.) for about 20 minutes or until cobbler is bubbly and biscuits are quite done. Serves 5 or 6. Extra good when served with top milk or cream flavored with cinnamon, vanilla and generously sweetened. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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