General cooking tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the 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.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Fresh Lemon and Ginger Muffins Recipe

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Ingredients And Procedures

12 Regular or 48 miniature

-muffins 2 tb Coarsely chopped,

Peeled fresh ginger root 1 Or 2 lemons, well scrubbed

-and Patted dry 1/2 c (1 stick) butter, at room

Temperature 1 c Granulated sugar

2 lg Eggs

1 ts Baking soda

1 c Plain yogurt or buttermilk

2 c All-purpose flour

1/4 c Freshly squeezed lemon juice

2 tb Granulated sugar

Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re

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<h1>Fresh Lemon and Ginger Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 Regular or 48 miniature <P>-muffins 2 tb Coarsely chopped, <P>Peeled fresh ginger root 1 Or 2 lemons, well scrubbed <P>-and Patted dry 1/2 c (1 stick) butter, at room <P>Temperature 1 c Granulated sugar <P>2 lg Eggs <P>1 ts Baking soda <P>1 c Plain yogurt or buttermilk <P>2 c All-purpose flour <P>1/4 c Freshly squeezed lemon juice <P>2 tb Granulated sugar <P>Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re     <p>
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