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.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Lemon Wonder Cake/1953 Pillsbury Winner Recipe

	Category	Baking Recipes
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Ingredients And Procedures

2 1/4 c All-purpose flour

2 ts Baking powder

1/2 ts Baking soda

1 Lemon; * see note

1 c Dates

1/2 c Butter

1/2 c Granulated sugar

1/2 c Brown sugar, packed

2 Eggs; slightly beaten

1 c Buttermilk

-or sourmilk **** Caramel frosting:; * see not A winner in Senior division of the 1953 Pillsbury bakeoff. * Grind pulp and rind of lemon with 1 cup dates and 1/4 cup of dry ingredients.

Cream together the butter and both sugars; add eggs and beat for one minute. Add buttermilk alternately with the flour mixture to the egg mixture. Pour batter into two well greased and lightly floured 8 inch round pans. Bake in preheated 350 oven for 30-35 minutes. **** sour milk to 1 cup of sweet milk add 1 T vinegar and let sit for 5 minutes. * Caramel Frosting: combine 1 cup sugar, 1 cup firmly packed brown sugar and 2/3 cup sour cream in sauce pan. Cook to soft ball stage 234. Remove from heat and cool to lukewarm,110f. Add 1 tsp vanilla beat until thick enough to spread. Thin with small amount of cream if necessary. Pat Dwigans -----

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<h1>Lemon Wonder Cake/1953 Pillsbury Winner</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/4 c All-purpose flour <P>2 ts Baking powder <P>1/2 ts Baking soda <P>1 Lemon; * see note <P>1 c Dates <P>1/2 c Butter <P>1/2 c Granulated sugar <P>1/2 c Brown sugar, packed <P>2 Eggs; slightly beaten <P>1 c Buttermilk <P>-or sourmilk **** Caramel frosting:; * see not A winner in Senior division of the 1953 Pillsbury bakeoff. * Grind pulp and rind of lemon with 1 cup dates and 1/4 cup of dry ingredients. <P>Cream together the butter and both sugars; add eggs and beat for one minute. Add buttermilk alternately with the flour mixture to the egg mixture. Pour batter into two well greased and lightly floured 8 inch round pans. Bake in preheated 350 oven for 30-35 minutes. **** sour milk to 1 cup of sweet milk add 1 T vinegar and let sit for 5 minutes. * Caramel Frosting: combine 1 cup sugar, 1 cup firmly packed brown sugar and 2/3 cup sour cream in sauce pan. Cook to soft ball stage 234. Remove from heat and cool to lukewarm,110f. Add 1 tsp vanilla beat until thick enough to spread. Thin with small amount of cream if necessary. Pat Dwigans ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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