Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.


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.


Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a chart showing types of food and a score illustrating the rapidity with which the glucose of the food type gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those with a low Gi score), will keep you feeling full for longer and help to consume less food without starving yourself.
It is also extremely useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar levels.











Mississippi Mud Bars Recipe
Mississippi Mud Bars Category Baking Recipes 
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Ingredients And Procedures

1 cup butter

1/2 cup unsweetened cocoa powder

5 1/2 cups sugar

4 large eggs

1 1/2 cups flour

1 tablespoon vanilla extract=7F

1 cup chopped pecans

Chocolate frosting: 2 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

1/2 cup melted butter

1 teaspoon vanilla

1 tablespoon milk -- (1 to 2)

1/2 cup chopped pecans

Preheat oven to 350 degrees. Line 9 by 13 inch baking pan with aluminum foil. Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside. In a medium saucepan, melt 1 cup butter. Stir in 1 1/2 cups sugar and 1/2 cups cocoa. Remove pan from heat and beat in eggs, one at a time, until blended. Stir in flour and pecans until well blended. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean. Cool in pan on wire rack. Frosting: in a medium bowl, combine confectioner's sugar and cocoa powder. Beat in butter and vanilla until smooth. Beat in enough milk until fluffy and spreadable. Using ends of foil, lift brownie layer from pan. Spread top with frosting. Sprinkle with 1/2 cup pecans. Cut into 2 by 1 inch bars and store in air tight container.

 
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