| 3 Simple Candy and Cookies Recipes for the Holidays
With so many things to do at holiday time, finding something simple and easy but tastes good is a delight. Here's three of my favorite things to make during the holidays for family and friends. |
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[1] Creme Drop Fudge [2] Peanut Butter Cookies [3] Cinnamon Twists Mix the sugar and cinnamon in a small shaker or dish. Enjoy the goodies with a cup of hot chocolate for a late night snack. 3 Simple Candy and Cookies Recipes for the Holidays |
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Saturday, December 31, 2011
3 Simple Candy and Cookies Recipes for the Holidays
Friday, December 30, 2011
Baking Without Gluten - Cake Recipes for Celiac Sufferers
| Baking Without Gluten - Cake Recipes for Celiac Sufferers
Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned. |
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It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour. It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below. Rice Pudding Cake Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted. Ingredients: 3 cups cooked rice 4 eggs, beaten 1/2 cup demerara sugar 2 medium bananas, mashed 2 apples, finely chopped or grated 1 pear grated 500g (1 pound) cottage cheese 2 cups mixed dried fruit 1/2 cup dried apricots, chopped 1/2 cup almonds or brazil nuts, roughly chopped grated rind of one large orange 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon all spice Heat oven until 2200 C, 4000 F Method: Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream. Flourless Black Forest Gateaux Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao. Ingredients: Cake: 4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar 1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon pure vanilla extract Filling: a jar of Morello or Sweet cherries in natural juice. 1 Tub of thick whipping cream. Preheat oven to 3000degrees F or 1500 degrees C. Method: Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Place powdered sugar or cocoa powder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream. Healthy Fruit Cake This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin: Ingredients: 1 large banana, as green as possible 1 large carrot, peeled and grated 2 eggs 100 ml olive oil 4 oz (100g)granulated sugar 1 table spoon of black treacle/ molasses 8 oz (200g)gluten free flour mix 1/2 teaspoon of bicarbonate of soda 1/4 teaspoon of cream of tartar 1 level teaspoon of mixed spice 1 level teaspoon of ground ginger 1 level teaspoon of cinnamon 8 oz (200g) mixed dried fruit several glace cherries green and red Preheated oven, 350°F or 180°C Method: Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours. Chocolate Almond Gateau Ingredients: Cake: 110g/4oz best-quality dark chocolate (70 percent cocoa solids) 2 tablespoons white rum 110g/4oz whole almonds 110g/4oz butter, preferably unsalted 110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites 3 eggs, preferably free-range, separated For the chocolate icing: 110g (4oz) best-quality dark chocolate (70 percent cocoa solids) 2 Tablespoons white rum 110g/4oz unsalted butter To decorate: crystallized violets flaked almonds You will also need 2 x 18cm/7in sandwich tins. Method: Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty. Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting. To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets. Tia Maria and Chocolate Cheesecake Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free. Ingredients: Base: 125g (4oz) rice cakes 50 g (1 1/2oz) butter, melted Filling: 2 teaspoons powdered gelatin 11/2 tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese 1 tablespoon castor sugar (powdered sugar) 200g condensed milk 1 tablespoon of orange zest 100 ml Tia Maria or a liquor of your choice Topping: 60g (2oz) dark chocolate, melted Method: Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container. Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream. Orange Almond Cake with Orange Sauce A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert! Ingredients: Cake: 3 eggs, separated 2/3 cup white sugar 1/4 cup rice flour 1 teaspoon ground cinnamon 1/2 cup orange juice 1 tablespoon of orange zest 1 1/2 cups finely ground almonds Orange Sauce: 2 tablespoons heavy cream 2 cups white sugar 1 cup freshly squeezed orange juice 2 tablespoon grated orange zest 1/2 cup butter 4 egg whites Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour. Method: In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon. In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately. Baking Without Gluten - Cake Recipes for Celiac Sufferers |
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Thursday, December 29, 2011
Simple Children Cookies - Recipe That Tastes Great
| Simple Children Cookies - Recipe That Tastes Great
When you think of recipes for children cookies you probably think "easy" & "tasty," right? I certainly do. Sometimes you are in the mood for an elaborate grown-up cookie, but there are definitely times when all you want is an easy to make recipe for children cookies. |
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Here is a tasty and simple children cookie recipe: 1/3 cup butter 1/3 cup shortening 2 cups flour 1 egg 1/2 cup sugar 1 tablespoon milk 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla candy sprinkles Mix the butter and shortening. Add 1 cup of the flour, egg, sugar, milk, vanilla, baking powder, and salt. Beat until mixed. Add the rest of the flour, mix together and cover. Place in the refrigerator. Roll the dough to 1/16 - 1/8 of an inch. Depending on your mood, you can cut the cookies into fun shapes with your child or you can use pre-formed cookie cutters. Bake at 375F for 6-8 minutes. Let cookies cool on racks and then sprinkle lightly. Voila, you are done! And the best part of all is that children cookies are easy to make! But wait, I want more! If you are feeling a little more ambitious there are some additional ingredients or tweaks you can make. If your child likes peanut butter, and most do, then try spreading a little peanut butter on the cookie and drizzle some honey on top of that. Sounds out there, right. Don't worry, your child will probably love it! Simple Children Cookies - Recipe That Tastes Great |
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A Quick and Easy Cupcake Recipe
| A Quick and Easy Cupcake Recipe
Cupcakes are the perfect dessert for any occasion. They can make an event feel extra special, they can provide for a wonderful baking experience if one takes some additional time to really find some unique refined ingredients, and they can even be something one adds to the list of hobbies he or she enjoys doing alone or with others. Cupcakes can be made anytime of the day for any event. They are always welcome additions. |
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In addition cupcakes are great desserts because they can be made in such a great variety of ways. One batch of eight to twelve cupcakes baked in one fell swoop can be decorated in such an individualistic manner that one might think they were made in completely separate batches. Because so many can be made in one batch, one person can decorate all the cupcakes or several people can work away at putting the final touches on these wonderful treats!
And, across the board, from children to the elderly, cupcakes are loved. Children rush to gobble them down and the older folks' eyes tend to light up when a freshly made tray is brought home or completed in their kitchens.
Cupcakes awaken one's cooking and creative senses and skills and make for fun projects that one will never tire of. Essentially, one can keep creating more and more recipes and still never come up with all the possible combinations! So have fun and enjoy! To make 12 normal size cupcakes cream 200 grams of softened butter with 200 grams of fine sugar and 1 teaspoon of vanilla. Gradually beat in 4 eggs, and then fold in 200 grams of self raising flour, along with a dash of milk if needed. Spoon the mixture into paper cases in a muffin pan, and bake for 15 to 25 minutes at approx 350 degrees, or until they are risen and firm to touch. Leave to cool on a wire rack and then ice with your favorite frosting, or drizzle with jam. A Quick and Easy Cupcake Recipe |
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Easy to Make Pecan Turtle Cookie Bars Recipe
| Easy to Make Pecan Turtle Cookie Bars Recipe
Pecan turtle bar cookies have been a favorite in our household for over 15 years. This recipe takes less than 30 minutes to make and is made from common every day ingredients. |
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It starts off with a layer of buttery crust, then accented with the nutty taste of pecans and finally topped off with a delicious layer of chocolate. Once they are cooled and cut into bars, you will want to store them in an airtight container. Crust Ingredients: 2 cups all-purpose flour
Caramel Layer Ingredients: 2/3 cup butter, softened
Preheat oven to 350 degrees. In a large mixing bowl, cream together the all-purpose flour, brown sugar and softened butter until creamy and fluffy. Press the crust ingredients inside a 13 x 9" baking pan. Sprinkle the pecan halves evenly over the crust. For The Caramel Layer: In a large mixing bowl (you can reuse the first bowl), cream together the softened butter and brown sugar until creamy. Pour mixture into a 2 quart saucepan and cook over low heat, stirring constantly until it boils; remove from heat. Pour this mixture over top the pecan layer in your baking pan. Bake in a 350 degree oven for 16 to 18 minutes or until done. Remove the baking dish from the oven and immediately sprinkle the milk chocolate chips over top so that they melt. Using a silicone spatula, swirl the melted chocolate around to give it a marbled effect. Let the cookies completely cool and then cut into bars. Easy to Make Pecan Turtle Cookie Bars Recipe |
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Wednesday, December 28, 2011
Make Fast Cash - Baking Holiday Cookies
| Make Fast Cash - Baking Holiday Cookies
Is there a collage in your town, or maybe in a town close to you? If there is than you are in the perfect place to make money easy and fast. How many of these collage kids do you think are homesick? I remember my college days how much I missed home. Around the holidays before winter break were the worse days that I had. I would just sit around, and think about all the things that I was missing for the first time in my life. One of the biggest things was the baking of the holiday cookies, I know of all the things to miss that was kind of odd but it was a tradition. |
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My second year of school, I knew that the holidays were looming and so was the depression, this year I was going to do something about it. I figured if I was missing home the other kids were too. I went to the president of the university, after a lot of begging and promises I was granted permission to use the kitchen one night. I hung fliers everywhere. On them, I put for just ten dollars, come make cookies with friends and take home a dozen. I was so shocked when 1000 kids wondered in the kitchen that night. Let's do some math out of the ten dollars I charged two dollars went towards the baking supplies. I left that kitchen the next morning with a warm heart and 8000 bucks in hand. What is stopping you? Make Fast Cash - Baking Holiday Cookies |
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3 No Bake Kids Recipes - Desserts
| 3 No Bake Kids Recipes - Desserts
There are a lot of things that need to be done - work, household chores, etc. - that sometimes, we just want snack-making to be easy, no-bake and quick recipes for kids to be at our disposal in one click. Not everyone knows how to bake (believe me, I know the feeling as it took me years before I learned how to put two and two together), so we kind of wish that there would be easy recipes for our hungry little youngsters. |
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I'm happy to say that there are a lot of desserts that doesn't need an oven for you to produce (most of them products of busy but innovative moms). Here are some examples: Peanut Butter Balls. Mix half a cup of peanut butter, half a cup of honey, and 2 tablespoons of powdered milk. Roll into balls and roll it again in 1 cup of crushed cornflakes cereal until covered. Can be eaten immediately or can be refrigerated. (Highly recommended that you eat this with a glass of milk by your side.) Strawberries and Cream. Toss 2 pints of sliced strawberries with 3 tablespoons of granulated sugar. Let stand at room temperature for 20 to 30 minutes. Drain 1 cup of vanilla or plain yogurt by putting a sieve over a bowl and lining it with cheesecloth; spoon yogurt in and refrigerate for an hour and a half. Beat one third cup of whipping cream with 1 tablespoon of confectioner's sugar until soft peaks form. Fold in yogurt. Top strawberries with cream and serve. This can also be used over waffles and pancakes. Makes approximately 6 servings. Yoghurt Pie. Combine 1 8-oz of orange flavored yoghurt and 1 cup of whipped non-dairy topping or cream. Stir. Add half a cup of mandarin orange slices and mix well. Spoon into a 9" graham cracker crust shell. Cover with plastic wrap and chill before serving. (You may also try different flavors, depending on the yoghurt that you have, like strawberries, peaches, lemon, vanilla, blueberries, apricot or mango. You can also use banana slices, since almost every fruit can be combined with a banana and it would still taste good.) Dips. Have vegetables (like carrots, celery, cherry tomatoes, cucumbers, etc.) and fruits (like apples, pears, etc.) readily available when you prepare dips. Pretzels or bread can also be used. A simple dip would be to combine 2 8-oz packs of softened cream cheese, half a cup of brown sugar, and 2 teaspoons of vanilla extract. Another simple combo would be to mix cream cheese, some apple sauce and a dash of cinnamon and sugar - no measurements specified because it's actually fun to make them according to your liking. You can even let the kids help you out, for these recipes are so easy to prepare. 3 No Bake Kids Recipes - Desserts |
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Christmas Cookie Recipes - Santa Face Cookies
| Christmas Cookie Recipes - Santa Face Cookies
Santa Claus pays a visit to your table in these delightfully cute cookies. |
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1 cup butter 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons milk 1 teaspoon vanilla extract 2 1/2 cups flour plus additional for rolling Royal Packaged Icing Mix Red food coloring Pastel candy dots Directions Preheat oven to 375 degrees. Place butter in a bowl and cream until nice and fluffy. Gradually beat in sugar and brown sugar until light and fluffy. Mix in the milk and vanilla. Add in flour; mix thoroughly. Chill dough for 1 to 2 hours or until it is easy to handle. Work with 1/3 of the dough at a time and leave rest in the refrigerator until ready to use. On a lightly floured surface, roll out dough to 1/4-inch thickness. Take a Santa shaped cookie cutter and dip it into flour, then cut out Santa faces. Place cookies on an ungreased cookie sheet. Bake for 10 to 12 minutes or until just golden brown. Let cool on cookie sheet for 1 minute. Remove from cookie sheet and cool completely. Prepare the royal icing according to package directions. Color half the icing red and leave the other half the original color. Using a icing bag or plastic bag with a hole cut in it, pipe a red Santa hat on each cookie. Follow up with white icing for Santa's beard, eyes and hat pompom. Place a candy decoration in the center of each white eye. Allow icing to set before serving. Makes 18 to 24 cookies. => Christmas Cookie Recipes: Easy Snowmen Cookies These snowmen are easy to make and they make nice centerpiece decorations. 1 (16 oz.) package Nutter Butter Cookies 1 1/4 pounds white candy coating, melted Miniature chocolate chips M&M miniature baking bits Pretzel sticks, halved Orange and red decorating gel or frosting Directions Using tongs, dip cookies in candy coating; shake off excess. Place cookie on waxed paper. To decorate: Place two chocolate chips on one end of cookies for eyes. Place baking bits down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side. Let stand until hardened. Pipe nose and scarf with gel or frosting. Makes 32 cookies. => Christmas Cookie Recipes: Peppermint Twist Kiss Cookies The peppermint twist isn't just a song, but a delicioius holiday cookie that is colorful and festive. 1/2 cup butter, softened 1/3 cup sugar 1 egg yolk 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 4 to 8 drops red food coloring 36 chocolate kisses Directions Preheat oven to 350 degrees. In a large mixing bowl, cream the butter and the sugar. Add in the egg yolk, peppermint extract and vanilla extract; mix well. In a separate bowl, combine the flour and salt; gradually add to creamed mixture. Divide the dough into two sections. Tint one section red. Divide the dough into four sections. You should have two red sections and two regular sections. Cover and refrigerate for 1 hour. Shape each section into a 9-inch log. Place one plain log next to one red log. Gently twist the plain and red logs together and create one swirled log. Repeat with the other two logs. Cut each log into nine slices; roll each slice into a ball. Place each slice 1-inch apart onto an ungreased cookie sheet. Flatten slightly with a glass. Bake 10 to 12 minutes, or until edges are lightly browned. Press a chocolate kiss candy piece into each cookie center, while cookies are still warm. Let cool. Makes 36 cookies. Christmas Cookie Recipes - Santa Face Cookies |
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Decorating Xmas Trees With Cookies and Candy
| Decorating Xmas Trees With Cookies and Candy
Decorating xmas trees with cookies and candy is a great way to give your tree that personal touch. It is creative and the results can be astounding in terms of their creative impact. Decorating an
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Decorating xmas trees with food goes back to the times before Christ was born. Offerings of food were often placed along sills and windows to feed the good spirits and protect from the evil ones. The first
Using food as adornments on evergreen boughs is a time-honored tradition. Perhaps the strangest one is the German custom of hanging pickles on the tree. Today you can buy German ornaments made of glass that feature pickle cartoon characters wearing tiny Santa hats. Decorating xmas trees with shortbread and ginger bread men is also a tradition that came out of Germanic and Slavic cultures. Of course today you can buy all kinds of different cookie cutters that
There are some really interesting novelty cookie cutters on the market including ones shaped like nativity scenes. One nice idea might be to decorate your tree with heart shaped cookies. You could
Decorating xmas trees with candies can be even more fun. You can hang single candies from a tree - such as lollipops and foil wrapped chocolates. Toffees wrapped in foil look especially nice on a tall
It is also very easy to make xmas tree decorations using pins and Styrofoam balls or backing. Simply spray the Styrofoam balls with green gold or silver and pin the candies so that they cover the
One idea is to create a tree topper for your xmas tree using peppermint candy canes. This involves gluing them onto a round Styrofoam ball so that they radiate from the center in the circle. The same thing can be done with gumdrops on toothpicks and lollipops. By the way, the candy cane is one of the most potent of Christmas symbols and it is actually a symbol of Jesus. A candy maker invented them in Indiana in the late 1800's. He came up with the idea of
When it comes to decorating xmas trees, one cannot say enough about popcorn. Popcorn is one of the most versatile of xmas tree decorations. Most traditional is the xmas tree garland that is strung
Christmas tree garlands can also be made out of any kind of berries. Cranberries and holly berries (not edible!) make especially nice garlands because of their festive red color. Some years, cereal companies also put out cereal in Christmas colors such as red and green. These types of cereals can also be made into shapes using a Rice Krispy Square recipe and hung by a thread. Another unique idea is to decorate your christmas tree with homemade candy apples. These bright glossy red treats look absolutely fantastic, especially on a white or green tree. A nice compliment to
When decorating xmas trees with candy and baked goods remember that your success is only as limited as your imagination. If you are stuck for ideas, Martha Stewart's cookbooks are an excellent source of inspiration. You can also get great ideas on the Internet and by searching traditional xmas tree sites to get ideas about how these decorations are supposed to look. Decorating Xmas Trees With Cookies and Candy |
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Molasses Cookie Recipe - Simple Steps
| Molasses Cookie Recipe - Simple Steps
Before starting, you need to make sure you have the following items in your kitchen. They include, butter, sugar and egg. Other than these check if you have cookie flour, soda, salt, ginger and other stuff you would like to add to your cookies. |
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To start with, you need to mix butter and sugar with egg. Then you need to add molasses with it. Once you get a fine mixture, you can start adding the other stuff like baking soda, salt, ginger etc. These are no way different from the conventional items you would add to make any kind of cookies. In fact, this list would vary depending on your preference. For example some would like to add more salt with others would add only a little. These small things can bring lot of difference in the final taste of cookies. Then you need to heat the paste in a oven till it becomes golden brown. Now you can roll them in white sugar. Following this you can place the cookies on baking sheet. Then you need to place the cookies rolled with white sugar in the oven. Set the temperature levels. Modern ovens have predetermined settings for baking cookies. If you are unsure of the temperature level you need to set, you can just set it to the default level given for cookies and relax. Generally it would take around 15 minutes for cookies to get their crispy nature. Now its done. You have cookies ready which you are going to love and so would your kids. Molasses Cookie Recipe - Simple Steps |
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An Easy Way to Dye Cookie Dough
| An Easy Way to Dye Cookie Dough
Have you ever dyed cookie dough and found it incredibly hard to get it evenly incorporated into the dough? I have! And trust me if you have not had that experience, it's not fun and really frustrating. Plus, when you are kneading the dough trying to incorporate the color, your hands get dyed with the coloring (if you are not wearing gloves), your hands start to hurt and your cookies come out spotty or marbled. So, this simple method should solve those problems for you. |
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Recently while making our annual plethora of Christmas cookies, my mom and I discovered that there is a much easier and simple way to dye your cookie dough and have the dough come out evenly colored. It is so simple that I wonder why I never thought of it before when it was staring me in the face. What is this method that I have to know, you ask. Well, let me tell you. While you are assembling all your ingredients and you have your dry ingredients and your wet ingredients ( eggs, milk, extracts, etc.), simply add your food coloring into your wet ingredients. You can even give your wet ingredients a little stir to incorporate the food color to make sure that it's thoroughly dispersed and mixed in. And there you have it, a simple and quick way to have evenly colored dough! Note though, that some recipes you can not add the coloring in to the wet because you simply have no choice and it might alter the consistency or the final product of the cookie dough. An Easy Way to Dye Cookie Dough |
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Simple European Desserts
| Simple European Desserts
When entertaining, its best to follow a scrumptious meal with a dessert equally as satisfying and delicious. Give yourself a break from the kitchen and choose something simple yet elegant. Instead of opting for the usual, why not try one of the following simple European desserts: |
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Dulce de Leche: Translated to milk candy, an easier dessert has never been invented. All this takes is one simple ingredient, a can of condensed milk. Place one 14-ounce can of condensed milk into a pan of boiling water. Pop two small holes into the top of the can so it does not burst upon heating. Refill the water in the pan as needed (or both your pan and your dulce de leche will burn). After two hours or so on the stovetop (can also be cooked in the microwave or baked in oven, but both methods still take a while), the condensed milk will have turned brown and creamy. Pour over ice cream, pie or fruit. Ecclefechan Tarts: This Scottish recipe has very few ingredients and is delicious at any time of the day. A sweet mixture of butter, brown sugar, vinegar, one egg, mixed dried fruits and walnuts blend to create a satisfying after dinner treat or a sweet pick-me-up. Irish Coffee Cake: A perfect ending to St. Patrick's Day dinner, or coupled with coffee in the morning. This simple European desserts contains chocolate cake mix, coffee, Irish whiskey, oil, chocolate pudding and whipped cream. Who wouldn't want to be Irish on a day this was served? Cossack Honey Mousse: This very easy Ukrainian dessert contains nothing but eggs and honey. The method involved includes beating the yolks and honey slowly together and heating it until it becomes a thick mass. After removing from heat and allowing to cool at room temperature, fold the whipped egg whites into the honey and yolk mixture. Chill for a couple of hours, then garnish with fruit slices and nuts. Swedish Chocolate Balls: These delectable little goodies might take a little time, but they are well worth the wait. Included in the recipe is butter, sugar, eggs, coffee, oats, kahlua, cocoa, vanilla and Irish cream. Mix the ingredients together and form balls, roll in sugar and chill. These simple European desserts are delicious around the holidays or any time of the year. Silk Cake: Very few ingredients to combine for this simple European desserts. Dark chocolate, unsalted butter, eggs and vanilla essence. The trick with this dessert here is not to overcook the chocolate, as it needs to be melted with the butter in a double boiler. The eggs are gradually whisked in and the entire mixture is baked in the oven at only 300 degrees. Afterwords, this cake must cool for 5 hours and then serve with warm chocolate and nuts. Chestnut Cake: Heavy cream, rum, sugar, a sprinkle of nutmeg and three pounds of chestnuts comprise this deliciously nutty cake. The chestnuts are skinned and boiled, mash everything together and chill, then serve with whipped cream. Couldn't be easier! Simple European Desserts |
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Tuesday, December 27, 2011
Quick Christmas Tortoni With Amaretti Cookies and Pistachios
| Quick Christmas Tortoni With Amaretti Cookies and Pistachios
Cooking fads come and go. But the recipe for Biscuit Tortoni, a classic Italian dessert, has survived for centuries. This frozen dessert, now called Tortoni, is popular again. When you make it you are connecting with history. |
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As far back as 1896, famed cookbook author Fannie Farmer was making this dessert. Her recipe, published in "The Boston Cooking School Cook Book," is pretty basic. You combine condensed milk, water, vanilla, and whipped cream. Sherry and crumbled macaroons are added to the mixture and it is frozen in paper cups. The 1979 version of the cookbook calls for light cream (half and half), sherry and whipped cream. Home cooks soon discovered they could achieve the same results by folding crushed macaroons, candied cherries, and sliced almonds into vanilla ice cream. I did this for a large party and it was tricky. In order to fold in the ingredients I had to let the ice cream soften and fold in the cookies, cherries and nuts quickly. Everyone raved about the dessert. I've also made a version published by a local grocery store. But I won't make it again because it contains uncooked eggs, which many consider unsafe. Cheryl Boyer writes about this historic dessert in her "Orlando Italian Food Examiner" article, "Simple to Make, Easy to Love... Biscuit Tortoni." She thinks the recipe was invented in the 18th century. "This delectable dessert is now known and appreciated the world over," she writes. Her article contains an updated recipe that uses whipped topping, rum extract, and beaten egg whites. Why is this dessert popular again? One reason is that you can make it ahead of time. Some recipes ask you to freeze the mixture for 24 hours, while others recommend four hours. Pillsbury has developed an ice cream version of the recipe. Crumbled macaroons (or vanilla wafers), chopped salted almonds, and chopped candied cherries are folded into vanilla ice cream. The individual servings are topped with red and green candied cherries. My updated recipe is quick to make, festive to look at, and delicious to eat. For Christmas color, I substituted salted pistachios for the almonds. Instead of macaroons, I used crushed Amaretti cookies, crisp, almond-flavored cookies imported from Italy. These cookies are available at discount stores, specialty groceries, and are also available on the Internet. For best results, buy ice cream flavored with pure extract and vanilla bean seeds. End your holiday dinner with flare! Serve Quick Christmas Tortoni with Amaretti Cookies and Pistachios. Ingredients 1 quart vanilla bean ice cream 2/3 cup crushed Amaretti cookies 1/2 cup shelled, salted pistachios, chopped 1/4 cup candied red cherries, chopped 8 whole candied cherries Method Line a muffin tin with foil or holiday muffin cups. Let the ice cream soften a bit in a large bowl. Using a rubber scraper, quickly add the crushed cookies, pistachios and red cherries. Spoon mixture into muffin cups and top each one with a whole cherry. Cover with non-stick aluminum foil and freeze for at least four hours. Makes 8 festive servings. Copyright 2011 by Harriet Hodgson Quick Christmas Tortoni With Amaretti Cookies and Pistachios |
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Monday, December 26, 2011
How to Make Homemade Gingerbread Man Cookies
| How to Make Homemade Gingerbread Man Cookies
Several years ago when our daughter was about 13 years old, we started a holiday tradition together. About 2 weeks before Christmas, we would spend an afternoon together baking gingerbread flavored holiday goodies. |
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When it comes to holiday baking, it just wouldn't be complete without making some cute gingerbread man cookies. The follow recipe is pretty easy, although its not quick since you will be hand making your dough, rolling it out and then cutting out your cookie shapes. Gingerbread Man Cookies Recipe 2 1/2 sticks butter, softened
In a large bowl, combine 3/4 cup softened butter, molasses, brown sugar and egg together using an electric mixer on medium speed. Beat until the mixture is creamy and smooth. Add in the flour, spices, 1 teaspoon vanilla extract, salt, baking soda and then the baking powder. Beat mixture at low speed with an electric mixture until all ingredients are well combined. Place mixture in a large zipper close plastic bag and place into the refrigerator for 4 hours. Preheat oven to 350 degrees. Line two baking sheets with a silicone nonstick baking mat or lightly grease them. Split cookie dough into three equal sections. Roll out the dough on a lightly floured dough board until it measures approximately 1/4" thick. Use a purchased gingerbread man cookie cutter and cut out your shapes. Place shapes onto your baking sheets and bake in the oven for 6-8 minutes or until done. Remove from oven and cool on a wire rack. Frosting Recipe In a medium-sized mixing bowl, combine the confectioner's sugar, milk, remaining 1/2 cup of butter and 2 teaspoons of vanilla extract. Use an electric mixer and beat until mixture is creamy and fluffy. If desired, you can tint the frosting with food color. Decorate your completely cooled gingerbread man cookies with frosting and set aside to dry. Store your cookies in an airtight cookie canister. These cookies will keep for 2-3 weeks if properly stored. How to Make Homemade Gingerbread Man Cookies |
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Sunday, December 25, 2011
Refrigerator Cookie Recipes
| Refrigerator Cookie Recipes
I remember getting excited whenever we would get a box of Velveeta because that meant we would be getting one of mom's refrigerator cookie recipes. She would always put the refrigerator cookies in the Velveeta boxes in the refrigerator. Probably a use for those boxes that we would never even think of today. It, of course, makes the cookies square, which allows for easier packing into containers. It also means that you do not have to mess with trying to get the cookies into a perfect roll. Also no danger of the kids putting something on top of the cookies and smashing them. I always liked coconut so the oatmeal refrigerator cookie recipe was one of my favorites. |
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Oatmeal Refrigerator Cookies Cream together the sugars and the shortening in a large bowl. Add the eggs and vanilla to the creamed mixture. Sift the dry ingredients (flour, baking soda, and salt) into the creamed mixture. Mix in the oatmeal, nuts, and coconut. Put wax paper or plastic wrap into Velveeta boxes and push the cookie mixture into the boxes. Refrigerate the cookies overnight. The next day take the refrigerator cookies out and slice them (about 1/8 inch thick). Then place the cookies on cookie sheets and bake in a 375 degree oven for 10 minutes. Peanut Butter Refrigerator Cookies Mix together the butter and peanut butter in a large bowl. Add the brown sugar to this mixture. Add in the egg and mix well. Alternate adding the dry ingredients (flour, salt, and baking soda) with the evaporated milk. Put wax paper or plastic wrap into Velveeta boxes and push the cookie mixture into the boxes. Refrigerate the cookies overnight. The next day take the refrigerator cookies out and slice them (about 1/8 inch thick). Then place the cookies on cookie sheets and bake in a 375 degree oven for 10 minutes. If you work outside of the home, this is a great cookie recipe to throw together on Friday night. Then you can have a fun time baking the cookies with your kids on Saturday. Refrigerator Cookie Recipes |
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Saturday, December 24, 2011
No Bake Recipes for Kids
| No Bake Recipes for Kids
Healthy fun no bake recipes are as close as you mouse. No need to heat up the oven or turn on the microwave for these simple treats. These no bake easy recipes for kids will provide them some scrumptious deserts and healthy treats. The kids will have fun and you can relax while the kids enjoy preparing their own snacks. |
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No Bake Peanut Butter Balls Instructions: 1. Spread peanut butter on one graham cracker. 2. Spread jelly on the other and make a sandwich - Now that's easy. 3. Set out all the ingredients so the kids can experiment with several combinations to create a one-of-a-kind creation. No-Bake Yogurt Pie Ingredients: *1-9" graham cracker crust shell *1-8oz. container of orange flavored yogurt *1- C. thawed whipped non-dairy topping *1/2-C. canned mandarin orange slices - drained and broken into pieces Instructions: 1.Combine yogurt and whipped topping together in a bowl and stir with a spoon 2.Add mandarin orange slice and stir 3. Spoon into the pie shell 4. Cover with plastic 5. Wrap and chill You can freeze this pie and thaw slightly before serving. ---------------- Appetizers and Snacks Vegetable Dippers Ingredients: *Bowl of carrots *Celery *Cucumbers *Cherry tomatoes Instructions: 1. Mix a 16 oz. container of light sour cream with dry soup mixes like tomato, vegetable or onion. 2. Allow the dip to blend over night or mix it up in the morning. Cream Cheese Dip Ingredients: *1 (8 ounce) package cream cheese with chives *1 (5 ounce) container sharp processed cheese food Fruit Dips-1 Ingredients: *2 (8 ounce) packages cream cheese, softened *1 cup brown sugar *2 teaspoons vanilla extract Fruit Dip #2 Ingredients: *Cream cheese *Crushed pineapple Instructions: 1. Combine cream cheese and crushed pineapple 2. Stir until you reach the desired taste and consistency No Bake Recipes for Kids |
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Friday, December 23, 2011
Free Homemade Dog Food Recipes
| Free Homemade Dog Food Recipes
The current crisis in our pet food supply has many of us looking for homemade dog food recipes for our beloved pets. I have been cooking for our dog for many years and find that he likes mostly the same foods that we do. Each animal has his own preferences, just like we do. For instance, our Oscar will not eat tomatoes, but Bonnie loves them. Use these recipes as a starting place for homemade dog food recipes. Then, as you discover your pets preferences you can customize them more. One caution: you should not serve onion or chocolate to dogs as they contain substances that can be toxic to dogs. |
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Some veterinarians prefer raw meat for our pets. I prefer to cook the meat because of concerns over E Coli and other bacterial contamination. If you wish to use raw meat, do not use ground meat. The grinding process increases the possibility of contamination by providing more surface area for the bacteria to grow. Canine Meat and Grain Menu 2 cups cooked brown rice Mix all together. You can serve the beef raw if you use chunks of beef. Do not serve ground beef raw, the grinding process increases the chances of bacterial contamination. Use any vegetables you like. You will find over time that your dog will leave any vegetables he does not like. Mix the above. Serve slightly warm, but not hot. Chow Chow Chicken You must remove the meat from the bones in this recipe. Chicken bones can easily splinter and cause choking problems in dogs. 2 chicken thighs -- or white meat Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( it will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze. Meaty Dog Biscuits Use beef, chicken or lamb strained baby food for these biscuits. 2 3/4 cups whole wheat flour Mix all ingredients together and knead for 3 min. Roll out to about 1/2 inch thick. Use a dog bone shaped cookie cutter, and place biscuits on an ungreased baking sheet. Bake in preheated oven at 350 degrees for 20 to 25 min. Makes approximately 2 dozen doggie biscuits Bacon Bites for Dogs 6 slices cooked bacon -- crumbled Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Ace's Favorite Cheesy Dog Biscuits 1 1/2 cups whole wheat flour Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size. I hope that these free dog food recipes will inspire you to cook safe and healthy food for your pet. Free Homemade Dog Food Recipes |
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Thursday, December 22, 2011
Creepy and Cute Halloween Cake Design Ideas
To help you get started scheming and designing your ghoulish confections, here are a few Halloween Cake Design Ideas. Try these or create your own spin-off's! |
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Haunted House - Sheet, Novelty Pan or Sculpted Castle This Halloween cake can be made in many ways. 1. Trim a sheet cake into the shape of an old Victorian house with gables. Then pipe icing windows, doors, and other details, including cobwebs. Ghostly shapes are easy to pipe and fill in with snow-white buttercream icing. Add bats and other easy to pipe Halloween creatures. 2. Or you can use a novelty cake pan with the haunted house theme. Many of these come with decorations and instructions. 3. For a really exciting Halloween cake, try a haunted castle cake! Butter cakes works well. Stack two or more cakes, being sure to place supportive plates in between the layers. If the cake is large like a wedding cake, add cake dowels. Towers can be created with upside down ice-cream cones or paper towel rolls, shortened to fit proportionally to your cake. For edible towers, bake a pound cake in a jelly roll pan, and then using a cookie-cutter or glass, cut our circular pieces of uniform size. Skewer these, and then stick the skewered towers into the cake. Then ice them and pipe designs and windows. For an amazing haunted house castle - think detail. For example, you could cut out windows and place inside kooky ghosts or other ghoulish figures (modeled with rolled buttercream, created with gum paste molds, or store-bought). You might even want to add a moat and drawbridge! Tuck green miniature lights behind the turrets and under the drawbridge for an eerie glow. A basic set of confectionary tools will help you model your Halloween cake creatures. You can find these and all sorts of decorating supplies at www.CandylandCrafts.com If you model your Halloween cake figures with gum paste, creations will dry hard and last for years, but the children won't enjoy the taste much. Marzipan's expensive, and this almond paste isn't as much of a hit with kids as grown-ups. Your best bet for your Halloween cakes is Rolled Buttercream. It's a great tasting icing dough that can be easily modeled or molded. Frankenstein's Bride - Vintage Halloween Cake Here's a spin off from our charming doll cake that is made with a Barbie type doll and a cake dress. Use a doll with black hair. Tease the hair so it's all puffed up and then paint the lightening stripes up each side of her hair do. (For a humorous version, you could make her hair stand straight up). Paint her face a pasty white, add make-up (search online for "Bride of Frankenstein doll" and "Bride of Frankenstein costumes" for ideas. Cover the negligee dress with smooth, white buttercream and maybe add some black spiders and lacy impressions. Another idea: A vintage 60's Halloween doll cake could be fashioned after the Adam's Family's Mortisha. Jack o' Lantern Bundt Halloween Cake This is an easy Halloween cake for cake decorators new to cake sculpting. Young children will adore a Jack o' Lantern cake with a cute or goofy expression, while most older kids will get a kick out of an outlandish or spooky face. Start with 2 bundt cakes (butter, pumpkin and pound cakes work well). Then after leveling and icing the bottom of the cakes, fit them together to form the pumpkin. Cover the pumpkin with smooth, orange buttercream. Then pipe and/or use rolled buttercream to model the facial features. Pipe green leaves on top and add a stem made of rolled buttercream or an upside-down ice cream cone, iced with green.
Last, but not least, here's an important Halloween Cake tip. The amount of liquid food coloring needed to create black or dark brown icing will probably give your icing a bitter taste. To avoid making a Halloween cake that tastes creepier than it looks, try one of these ghoulishly clever tips: · Use gel, paste or powder coloring. They're concentrated, so you won't need as much. · Begin with dark chocolate buttercream, and you'll need even less. · Instead of black icing, cover plain buttercream with crushed, dark chocolate cookies, and use licorice and such for spiders and bats. |
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Wednesday, December 21, 2011
Arrowroot Deals With Diarrhea and Encourages Infants
Arrowroot comes from the root of a large, leafy plant that is native to Central and South America and the Caribbean. It can also be found in other tropical regions of the world such as Southeast Asia, South Africa, Australia, and in Florida. The plant grows as tall as six feet. As a powder it is an odorless, gluten-free, low-protein, white colored starch. The herb is extracted from the fleshy roots, called rhizomes, of the arrowroot plant through a complex process of washing, peeling, soaking, and drying in the sun. The result is a fine, white powder with the same texture and appearance as cornstarch. |
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While only Maranta arundinacea (also called just Maranta and taken from the name of an Italian doctor, Bartommeo Maranto) is considered true arrowroot, the common name for the herb is often applied to a variety of starches. Others, however, may not contain the same medicinal value. Arrowroot is primarily used for its soothing benefit and its effect in dealing with diarrhea. It relieves excessive acidity, nausea, indigestion, and colic and is a mild laxative. It is also used to treat athlete's foot, not because it is antifungal but because the starchy powder removes moisture when sprinkled in socks. Since arrowroot contains calcium, carbohydrates, and other nutrients, it is also used as an easily digested source of nutrition for infants, people recovering from illnesses (especially those of the bowel), and those on restricted diets. The herb is considered by some to be easier on the stomach than other forms of starch. Though more expensive than cornstarch, arrowroot is also used in the kitchen to thicken soups, sauces, or confections. Vegetarians use it instead of eggs in breads and deserts. Be careful to mix arrowroot with cold water first before putting in anything hot or it will be clumpy like small dumplings. Arrowroot also has anti-inflammatory and antiseptic properties and may be applied as an ointment or poultice. Arrowroot powder, which is basically flavorless, is often mixed with juice or other beverages before ingestion. Many of the claims of arrowroot's benefits have not been proven. For example, though the Mayans used it as an antidote for poison arrows, it should not be relied on as a treatment for scorpion or spider bites. Arrowroot should be used with caution for children, women who are pregnant or breast-feeding, and people with liver or kidney disease. There are no significant side effects when used in the recommended dosage and it is not known to interact adversely with any drug or dietary supplement. To avoid constipation, consumers should not take arrowroot with other medications or dietary supplements used to alleviate diarrhea. It has been successfully combined with milk, lemon and other fruit juices, or sugars without apparent harm. |
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Tuesday, December 20, 2011
Simple Nail Designs You Can Do Yourself
Believe it or not, you do not have to be an artist to do your own nail designs. However, nail designs are a type of art and like art, you start off with basic shapes and keep adding details along the way. And also like art, simplicity is visually pleasing. Here are a few simple nail designs you can try yourself. If you are a beginner, start with the easy ones first to get practice. If you are a beginner or an expertise and desire more complex designs with ease, try Konad. |
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Random Lines- This look may be the easiest to achieve because of its abstract nature. To do, apply one coat of colored nail polish to your nails. My suggestion is red. If you are giving yourself a pedicure, you only have to apply the nail design to each of your big toes. Nail art brushes that you find at any beauty store are the easiest to use when doing nail designs, but if you do not have one, regular nail polish will do. You can also use a toothpick. Take black nail polish and make thin, random strokes that start at the base of your nail and shoot up from there. It is important to have very little nail polish on the brush so that you do not end up with globs on your nail. It is also important that your lines are thin. Your lines can start from the same point each time or you can have the lines come from different places. Two-three black lines per nail should do it. Apply a coat of clear nail polish and you are done! Flowers- Flowers are a good starting point because if you are a beginner, your accidents can easily be made into flowers. To start, choose what color you want the middle of your flower to be. Yellow and white are popular colors. Then, place a dab of nail polish on your nail. Choose a nail color for the actual flower and make several dabs around the first dab you made. You have now created a flower. Do this with each nail. Creating flowers to the side of the nail look more professional. You do have one more option. Using a toothpick or a thin nail art brush, fill in a circle for the center of the flower. Then draw small circles or ovals around it to create a flower. You do not have to fill in the circles with nail color. You can simply draw a center and have a bunch of small lines emanating from a central point. With this method, you only have to use one color, instead of two, to create your flowers. It is your preference. French Manicure or Pedicure- The French manicure is relatively simple, but following the natural curve of the nail is challenging. First, apply a coat of clear nail polish to each nail. Then take white nail color and apply it to only the tips of your nails. Some people like to use nail art brushes-those nail polishes in a skinny bottle that come with a skinny brush. It is easier to form a curve with these brushes, but they are not necessary. You can sweep the white nail color across each nail from left to right. The other option is to apply the white nail polish just like you were applying nail polish to the entire nail. In other words, apply the nail color the long way but only do the tips. Either way works, and there are now French manicure pens available to make the process even easier. Don't give up. Do all of your nails and you will be surprised at how well they turn out. They may not be perfect, but most people will be looking at them from a distance. For a pedicure, you can get away with only having nail designs on your big toe. For hands, you can cover any mistakes by purchasing a nail art brush in silver. Run the silver polish along the curve where the clear nail polish meets the white nail polish. This will form a silver line that will hide your mistakes and add an air of sophistication as well. Apply one more coat of clear nail color and you're done. French Manicure with Gems- Nail decals are a simple and easy way to make your nails look professional. To do, give yourself a French manicure or pedicure. Pick up one of your nail gems with a pair of tweezers and place it on top of your nail. You can choose to place just one nail decal, or several, on each nail. Watermelon Surprise- This nail design may look difficult, but remember that it is only a compilation of basic shapes. Apply pink nail color to all of your nails. Polish the tips of your nails with an off white or pearl color. Using a nail art brush or toothpick, trace the other edge of your nail with dark green nail color. You should now have a thin, green line along the outside of your nail. Add 4 black dots to each corner of the nail and one black dot in the middle and you are finished. |
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Customs and Manners in Foreign Countries
Whether you like it or not, you are a representative of the United States once you travel to a foreign country. Many have to come to associate such questions as: "Don't you have an American cup of coffee?" or "You don't speak English?" or "That's not how we do things at home." as typical American behavior overseas. |
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Nonetheless, there are several things you just can't do when you travel as they are regarded in bad taste: taking photographs of people without asking their permission, acting critical or amused by customs that are alien to you, getting too familiar, too fast (for example, slapping someone on the back, even if the gesture is well intentioned). To be regarded as a good ambassador (and save yourself from embarrassment), it's advisable to read a few books or research online about the culture and customs of the country you plan to visit. Clothing: Wearing shorts in public is generally not acceptable in most parts of the world, including some European countries. In Arab countries, low necklines, sleeveless shirts, and short skirts are definitely a bad idea. When in doubt, dress conservatively. Also, while it is tempting to dress in the local style, like wearing a sari in India, be sensitive to the culture - sometimes the local citizenry will appreciate your attempt to fit in; sometimes it will be considered an insult. Greetings/touching: Handshakes are an almost universally accepted form of greeting, although in some countries, like Japan, a traditional bow from the waist down is preferred. Be careful how you address someone; don't use first names unless you are invited to do so. In some countries, you'll see a lot of hugging and kissing going on among the locals (Greece, Italy, Latin countries, Slavic countries); an affectionate hug or peck on the cheek that you share with a new acquaintance is fine, but usually if you are responding to, not initiating it. Language/Gestures: Taking a crash course in the language of the country you will be visiting rarely results in the mastery of the language. Instead, learn some polite expressions (hello-goodbye-thank you) and relax. English is pretty common worldwide, especially in tourist areas, and you can always include body language to get your message across. However, some American gestures have totally different meanings in other countries. For example, in Bulgaria, shaking your head horizontally means "yes"; shaking it vertically means "no". Also using the American gesture for "OK" (the thumb and forefinger making a circle with the other fingers pointing up) can be embarrassing. In Brazil that gesture means "screw you": in Japan it means "money": in Southern France it means "zero" or "worthless".
Food/Drink: You may find yourself staring down at a local delicacy - snake soup in China, a yak burger in Tibet, sheep's eyes in Saudi Arabia, calves' brains in France - and wonder what to do, particularly if you are a guest in someone's home. Be brave, take small bites, and pretend it tastes like something you like. When presented with a strong alcoholic drink, like ouzo in Greece, take small sips and stop when you must (you can refuse, citing medical reasons as your excuse). Remember that Hindus and some Buddhists don't eat beef (the cow is sacred); Muslims don't eat pork, and strict Muslims abstain from alcohol. If you are eating with Muslims, never touch food with your left hand (the left hand is for bathroom use and is considered unsanitary; using it would be very offensive). Socializing/conversations: If you are acquainted with the history and culture of the country, you shouldn't get unnerved. In general, some topics can be touchy or controversial, like money, religion, politics, and sex. But the particular nature of the people is critical. The Japanese do not want to talk about World War II; the French scowl at the classic American question: "What do you do for a living?"; the Chinese call their country "China" or the "People's Republic of China" - not "the Mainland"; people in Scotland are "Scots" or "Scotsmen," not "Scotch" (the drink) or "Scottish" (the language or the terrier). |
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Monday, December 19, 2011
Halloween Finger Foods Are Great Crowd Favorites For Scary Theme Food Ideas
Halloween finger foods are great items to use at any Halloween party of get together. Trick-or-treating is not the only reason for having such a great holiday as Halloween. It is a time for everyone to get together and show a different side of ourselves and have fun with our friends and loved ones. |
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At such get parties there are all kinds of fun activities to participate in. one of the most popular item at these parties are the Halloween finger foods . These foods are always crowd favorites and can be exciting to look at as well as eat. There are all kinds of ideas for Halloween finger foods that you can use at your Halloween party. Creating these finger foods, with all the fun and creative holiday shapes is a fun way to spruce up the holiday spirit. Creating these finger foods will test your skill in the culinary arts and allows you to show off just how good you really are. There are man y different ideas that you can use for the Halloween finger foods that you use at your party. With such ideas as bat shaped sandwiches or witch finger sandwiches, you can create fabulous finger foods that everyone will enjoy. Blazing bat wings can also be an excellent idea for your holiday finger foods. The bat shaped sandwiches are just sandwiches that have their shape with the use of a bat shaped cookie cutter. With finger sandwiches are shaped from bread stick dough and use a piece of pepperoni to create the finger nail. Buffalo wings are the best description of the blazing bat wings. These are just a few of the idea possibilities that are out there. You should test your imagination and come up with some creative ideas of your own. If you cannot come up with any creative ideas of your own, do not worry. There are all kinds of ideas that you can find over the Internet. Here you will be able to find some recipes that would be great Halloween finger food ideas for your Halloween party. It is pretty amazing at some of the ideas that are created for this spookynite holiday season. When you throw a Halloween party, you want to be able to offer the very best that there is. By creating these holiday treats, you offer creativity and fun that everyone is sure to enjoy. |
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Sunday, December 18, 2011
Halloween Food Ideas - Scary Chocolate Fun Bites for Kids
You wanted something unique and scary Halloween surprises for your kids but you don't have time to make those treats, so even a little bit over the top would do. Why not break out into the simplest chocolate bites with the unusual food colors to infuse a Halloween feel into your treats? Little ones love chocolate and making something tasty that ties in with Halloween is sure enough to get your celebration unique. Try these simple chocolate bites. |
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Wormy Chocolate Cupcakes You'll need: ½ cup of water 1 cup granola oil 4 eggs 1 box ( 18 oz.) cake mix with pudding 1 cup of ready to spread chocolate frosting 24 gummy worms What to Do: Set the oven 350 degrees and preheat. Prepare muffin pan by placing paper cupcake liners into the muffin cups. Spray with a non-stick cooking spray evenly. In a mixing bowl, whisk together water and oil then add the eggs and continue whisking until blended. Gradually add the cake mix powder and stir to combine well. Fill the paper lines 2/3 full of the batter and bake for 20 minutes, or until a toothpick inserted in the cupcake comes out clean. When done, take out cupcakes from muffin pan and transfer to a wire rack until slightly cool. Make a coin-size hole in the center of each cupcake. Place your prepared frosting inside a parchment paper or a baggie and squeeze into the cupcake holes. Press a gummy worm into the frosting of each cupcake. Creepy Chocolate Ice-Cream Cups You'll need: 10 graham cracker tart shells 10 scoops of vanilla ice cream 20 chocolate cream filled cookies, crumbled 20 red M&M candy pieces 20 pieces of black shoestring licorice, cut into fourths How to Make It: Arrange graham cracker shells on a baking pan. Fill each shell with 1 scoop of ice cream then top with the crumbled cookies coating heavily. Freeze for 30 minutes to one hour, or until the ice cream has hardened. Press 2 M&M's into the front to look like red eyes, and press 8 strips of licorice into each ice cream scoop to form the spider's legs. Return to the freezer until serving time. Chocolate Ghost Bites You'll need: 2 pkg. (12 squares) white Chocolate 1/4 cup whipping cream 1 tablespoon of butter, softened Decorating gel How to Make It: Melt the chocolate squares, cream and butter in the microwave for 2 minutes, stirring after 1 minute. When the chocolate is completely melted, cover. Freeze until firm, about 1 hour or more. When chocolate is cool enough to handle, scoop with a spoon and roll chocolate mixture into bite-size spooky balls. Place the balls into a waxed paper and freeze for 20 minutes. Use a decorating gel to draw eyes on the frozen spooky balls to resemble ghosts. Refrigerate for 30 minutes to 1 hour. This will make your chocolate spookies firm upon serving. You will be amused how kids will respond to the ideas. They will be thrilled at first to touch the scary chocolate bites yet at the end they will eat them all. You may wrap the squirmy chocolate cupcakes in decorative plastic wrap to give as giveaway. These ideas also go for adults! |
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Veterans Day Menu Ideas for a Celebration to Honor Our Veterans
Veterans Day celebrates the men and women who enlisted to protect our country. There are many different traditions surrounding menus for Veterans Day. Below you'll find a few ideas to get your celebration underway:
Crab puffs, dip, chicken for a main dish, barbequed meals, and sandwiches are apart of a typical menu throughout the day. Simple, delicious food that is reasonably easy to prepare is definitely the order of the day.
For crab puffs you will need 1 quart of oil, 1 pound of crab meat, 1 package of cream cheese, 2 teaspoons of garlic salt, and 2 16 ounces packages of won ton wrappers. Heat the oil for frying, then in a bowl mix the crabmeat, cream cheese, and garlic salt together. Place the mixture in the wonton wrappers being careful not to over fill them. Then fry them for 2 to 3 minutes.
A dessert recipe you can prepare the night before (and save time) is a simple trifle. Purchase a plain sponge cake, two flavors of Jell-o crystals, tinned fruit of your choice, custard and cream from the grocery store. Prior to making the trifle, prepare the Jell-o, cut the sponge cake into small squares and whip the cream. Place the cake in the bottom of a serving bowl, topped by the fruit, custard, Jell-o (cut into pieces and mixed together) and finally the whipped cream.
Our veterans have served their life in protecting our country and people. Veterans Day allows us to honor everyone who has served and provide wonderful dishes for friends and family to celebrate those that are enlisted today. However you end up celebrating, it's important to keep the significance of the day in mind and reflect about the things that really matter in life.
Saturday, December 17, 2011
How Many Calories Should I Eat a Day?
| The term "Calorie" has become very common as this is the measure recommended by dietitians and nutritionists to reduce body weight. Also, this is the term people are more concerned about, to avoid obesity and other ill effects. |
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| Most people think that they consume less calories if they are not eating enough. But this is a wrong approach as this lowers the metabolic rate and puts body into starvation mode. The ideal way is to maintain your calories by eating right amount of highly nutrient food. An active person who exercises every day will burn more calories than the person who is moderately active with less physical activities. Men, Women and Children have different daily calorie needs as there are different metabolisms, different heights, weight, age and gender for every human being. The current lifestyle also has an impact in the amount of healthy calorie intake. In general, Men need 2000 to 2500 calories and Women need 1500 to 2400 calories per day depending on their age levels, height and weight. There are many ways to analyse your daily calories needs. There are calorie calculators that help you to estimate daily calorie needs based on gender, height, weight, age and activity level. It is recommended to eat at least 1200 to 1500 calories per day if you want to lose weight, but this diet plan cannot be followed forever. You need to take balanced diet with enough calories to stay active and healthy. Men at the age group of 20 to 30 years who do less exercise would need approximately 2400 calories per day whereas Women at the same age group, with the same type of workout routines would need around 2000 calories per day. Men of age group 31 to 50 with less physical activity levels would need 2200 to 2300 calories per day while women of age group 31 to 50 with less physical activity would need 1800 to 1900 calories per day. This calculation applies to children as well. Children of age group 2 to 3 years would need 1000 calories per day whereas children of age group 4 to 8 years would need 1100 to 1500 calories per day with less physical activity levels. Young boys at the age group of 9 to 18 years require around 1800 to 3000 calories and girls require around 1800 to 2200 calories per day. Women above 50 years of age need 1600 to 1700 calories per day and Men above 50 years may need 2000 to 2200 calories per day with less physical activity levels. Similarly, Men of age group 20 to 50 years with more Physical activity levels may need 2500 to 3000 calories per day and women may require 2000 to 2500 calories per day. Men above 50 years would need 2300 to 2800 calories and women would need 1800 to 2300 calories per day with more physical activities. Calorie Calculator There are many calorie calculators available online to predict the daily calorie needs. Once you estimate your calorie needs, follow it for a week and start monitoring the changes to your body weight. Make adjustments in calorie intake as required so that you can maintain your weight as you wish. Basal Metabolic Rate (BMR) You need to calculate BMR to figure out ho many calories you need per day. BMR measures the amount of calories you need to maintain your current weight with normal body processes. The very simple and basic formulae for calculating your BMR is - just multiply your current body weight by 10. For example, if your current weight is 100 lbs, 1000 calories per day is the basal metabolic rate. Basal Metabolic Rate calculation does not include the measure from physical activity levels (based on exercise limits). You can use some other formulas like Harris - Benedict formula and Katch-McArdle formula to estimate the BMR that includes activity levels. Exercise is an important factor that determines your daily calorie needs. If you are more physically active or if you do lot of exercise, your body needs slightly higher calorie levels. However, there are other factors like age, height and amount of body fat you have etc also plays a vital role in determining calorie needs. Maintain an Activity Diary You need to evaluate yourself by maintaining an activity diary. You need to determine if you are sedentary, moderately active or active. You are "sedentary" if there is not much physical activity in your lifestyle or job. It may involve mostly sitting, standing etc. You are "lightly active" if you do very light walking. You are "Moderately active" if you do slightly more physical activity than just walking. This may include doing some cleaning, some other work to be done manually. You are "Very active" if you do lot of work and more exercise. You are "Extremely active" if you are involved in any sports, regular hard work outs etc. Keep a track of these different activity levels in the diary. Set a target of two weeks and keep a detailed record of things you eat and drink in two weeks period. Record all you physical activities, weight and update the diary every day with your routines. After 2 weeks, if your weight is the same when you started, you are on the right track and you are consuming the calories calculated by BMR. If you have gained weight during the 2 weeks exercise, you need to do the necessary changes in your diet plan. Balance your diet with healthy foods It is important to know what type of calories you eat every day. You need to allocate your daily calorie intake as follows: 1. Take 40% of protein rich food every day. You can get rich proteins from lean meat, fish, milk, eggs 2. Eat 40% carbohydrates that come from beans, peas, oats, lentils, yogurts etc. Do not go for items like sugar, beverages, cookies, pizza, bread, potatoes, rice, pasta etc 3. 20% of unsaturated or good fat is acceptable. You can eat nuts, seeds etc Take only Balanced diet with healthy calories and please do remember that calories are the only way to keep check in your weight. You need to alter the calorie intake to lose weight. Any diet plan without a clear distribution in the types of calories will not be of help. Choose a correct diet plan and determine the daily calorie needs. |
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Cooking - Liver
| All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation. |
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| The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor. Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket. Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations. Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking. A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find. Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver. When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent. Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for. Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices. Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening. The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen. Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites. |
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Gluten Causes Bi-Polar, Rage, ADD
| Gluten Intolerance Causes Behavior Problems?-- No Way! |
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| Little did I know how much food itself (and gluten intolerance) would become a major turning point in our lives. I had heard about gluten sensitivity, or gluten intolerance which causes symptoms of upset stomach, IBS, etc... but psychological issues and bad behavior? Now that was a new concept! Introducing my 3 year old, Emily. She was always a challenge. My first daughter, now 6, was the perfect baby. Always smiling and always a pleasure to be around. She ate well and slept through the night early on without any problems. So, when Emily arrived, I assumed it was the classic case of one good/easy child and one more demanding one. I definitely didn't think she would be gluten sensitive. Emily still got up at least one time a night until she was around 1-1/2 years old. Sometimes she couldn't settle down to get to sleep and other times she would just wake up in the middle of the night in the absolute worst possible mood for no apparent reason. She couldn't be calmed down either. She could not/ would not calm down until the "fit" subsided. She screamed (literally) until the fit was over. Many, many a night my husband and I tried to figure out what was wrong with our discipline plan- it had worked for our older daughter. Was Emily not getting enough one on one attention? Well, that couldn't be it, I was a stay-at-home Mom. Did she have too much sugar? We always limited the girls' sugar- especially before bedtime. We were even careful with giving our girls artificial colors and sweeteners as they had shown themselves to be culprits in other family members' behaviors such as causing hyperactivity. She didn't show celiac syptoms so we ruled that out early on. So what was going on? Guess she was just "blessed" with my strong personality genes. During the day she was in my hip carrier most of the day because otherwise she was unbelievably cranky. We just couldn't wait until Emily could talk. We figured once she could verbalize her irritation she would say it and then just get over it. Wrong. As she got older, Emily's tantrums became literally too much to handle. We heard all the typical responses from well-meaning people such as - we need to discipline better, teach her who's boss, spare the rod and spoil the child, etc... Unfortunately NO discipline worked. My husband and I even decided to try a parenting seminar for extra ideas.Here again, gluten sensitivity was something we didn't even think to look for. As time went on, I was starting to see that we were dealing with a very different child. I started asking my Mother and other relatives, "Was I this difficult when I was younger?". I was a challenge, no doubt, but definitely not to the extent of our little Emily. I had just decided that she is the way she is and there's no changing her. We just hoped that one day the pent up aggressive tantrums she now had would somehow be re-focused toward something more productive as she got older. As Emily approached her 2nd Birthday I was becoming overwhelmed with her behavior. Nothing I did made her happy and the mornings were horrible. Would she wake up happy or mad? What can I do to make and keep her happy? The stress was unbearable. My life revolved around avoiding the next tantrum. I decided that for the benefit of both Emily and myself, a change needed to come. Two weeks after Emily's 2nd Birthday, I went back to work. For the first time ever, my girls- 4 and 2 entered daycare. It absolutely broke my heart but I reasoned that Emily would do well associating with peers her own age and our 4 year old could start to get prepared for Kindergarten. Emily had some separation issues as expected but nothing major at that point. It was a small church daycare so they were really good at loving on the kids and not being very strict. As time moved on, however, we started to see major behavior issues starting to brew. Long story short, she became very demanding and would hit and / or throw a tantrum lasting sometimes an hour over something so insignificant as not receiving a baby wipe when she thought she deserved to have one. She didn't want to play with others her age. She preferred playing by herself. After 8 months we decided to change daycare centers - assuming Emily wasn't being challenged enough and perhaps would do better at a large daycare center. At the new center, there were new activities, new toys, a new environment and a teacher that absolutely let Emily get her own way with everything (we didn't know that at the time). In the 2 year old classroom life seemed to be good. We thought our prayers had been answered. Then Emily turned 3 and entered a new room with centers and more rules. The first two weeks were fine- a "honeymoon period" if you will. Following those two weeks, however, our nightmare was just to start. Emily refused to work with her teachers. She would do the absolute opposite of everything she was asked to do. She refused to stay in a center and her temper tantrums got WAY out of control. She spent more time at their office (which she probably enjoyed better) than in class. She was totally disruptive. She would throw chairs, hit, spit - anything to NOT do what she was supposed to. Children in her class would GO OUT OF THEIR WAY to not get near her. They were actually afraid of her! The teacher, after one particular day,refused to come back to work if Emily was in her class again. Ok, so something was seriously wrong. She seemed to be worse at school (daycare) than home. Maybe there was too much MSG or artificial sweeteners or colors in her snacks? Well that HAD to be it... What else was left? So.... I started bringing ALL of her snacks. Lunch was ok because it was all homemade so that couldn't be the culprit! All of her new snacks had natural colors (from vegetables) and no artificial ingredients. They had LOTS of whole grains because they are healthy, right? Whole grain bars, color-free wheat crackers- she was at least getting healthy grains. Emily, during this time, moved to the 4s and 5s room. Maybe she just preferred a different teacher? Again things improved for about two weeks. Was it the room, change in kids, new atmosphere, or the new snacks? All was good except that darn rash. Now it was getting warm again and she was getting the same rash she's had previous years. It resembled Poison Ivy. There were bubbles that would itch and hurt her at the same time. Last year we had taken Emily to the doctor for it and he wasn't sure what it was. He gave us a cream to use that didn't help.... and here we go again with it. It would make her grumpy because they would itch while she tried to sleep. She wouldn't keep her shoes on at daycare because her feet itched so bad! Well, the behavior came back full force this time. She was EXTREMELY aggressive and it was even mentioned that she could have "Oppositional Defiance Disorder". Her tantrums couldn't be controlled, she couldn't focus and she had Dr. Jekyl / Mr. Hyde type of aggression. Emily would rage, even to the point of really hurting teachers - and remember - she was 3! I was told that she needed to be evaluated for her behavior in order to remain at that daycare. The "specialists" aka Psychologists saw a definite problem, possibly ADHD or other behavior but they couldn't tell the daycare of any particular "trigger" that was causing it. I was then expected to seek help from more knowledgeable child Psychologists. Everything was pointing toward Bi-Polar Disorder. After a couple more weeks with more aggressive, rage behavior Emily was removed from that daycare. Honestly, they had done all they knew to do. They couldn't continue to disrupt and stress out all the other children because of her behavior. The day she was removed was horrible. I felt it was my fault. I wasn't a good enough Mother- either not strict enough or maybe not loving enough. She has my genes- it's my fault. Bottom line, I didn't know what to do. Keeping her out of daycare and staying home again (just to keep her shielded) didn't seem like the right thing to do. I prayed that day for an answer. I was absolutely at the end of my resources. I wasn't willing to put my child on medication for the rest of her life but it looked like that's where we were headed. My Mom had picked Emily up from daycare so that I could have a meeting with them. After the meeting, after praying in the car, I ran an errand. I went to the Natural Food Store in the area that I so frequently visited to pick up a supplement. The girls who work there came over, as always, to chat. They immediately saw the despair in my face, then the tears rolled. I recapped the last few weeks, explained that I had eliminated the normal reactive foods from Emily's diet and to no avail. Now what- I didn't know what to do. That's when gluten intolerance was suggested to me. The easiest way to see if gluten is a problem for someone is to COMPLETELY eliminate it from the diet. What?? Gluten?? I thought that just causes stomach problems! I was enlightened that day. Symptoms can show themselves as the following: Fatigue,
In all of my well-meaning, healthful snacks, I had replaced all of the so-called "bad" foods with something that Emily was sensitive to. I was OVERLOADING HER with gluten! Wow! So, does that mean I can have hope again? Oh, well, wait a minute. Isn't gluten in EVERYTHING? I thought people who were "gluten free" were more along the health-food nut spectrum! Ok, easy enough.... I'll just buy EVERYTHING in the store that says gluten free. Problem solved. Yeah right, not so. Little did I know just how much gluten-free foods could taste like straight up cardboard or worse yet, HARD cardboard. I thought the days of good, moist, tasty foods were gone. They can be but if you follow my advice, you'll be safe. I found gluten-free food and recipes that actually taste good!! So where are we now? We have come a long way in just a few months. We started using THE supplement for behavior issues, toxicity and sickness/ viruses- Our systems are clean so they can function better. Our whole family is gluten free mainly for the ease of it. It's easier to cook one kind of meal than two. Emily is back at the original, church run daycare and doing VERY WELL! Gone are the tantrums lasting hours, terrible mornings (Emily wakes up happy most days now). The rages are gone, the aggression is gone too. Granted, she does have her moments as she IS 3 but nothing like before. She speaks so well! It's almost as if she can think better these days. She's not violent anymore and the bi-polar symptoms are gone. She actually gets upset if someone hurts her feelings or hurts her. She doesn't seem to have much of a recollection of how she used to be. Yes, the results are THAT dramatic! Emily sleeps all night without the horrible screaming fits in the middle of the night. She's actually a pleasure to be around. Oh! And that rash that used to keep her miserable is also gone. One might say "That's just a coincidence, maybe she grew out of her symptoms" but that's not the case. We had Emily tested for allergies. She had no known allergies to any other food product and we also resumed gluten containing foods for about four days. During that four day period, Emily started getting very irritable again AND on the fourth day her rash started coming back- how's that for proof!? We are convinced that gluten is a problem for Emily. I have noticed changes in myself as well. I'm not as anxious and stressed. My heart doesn't race like it used to, I sleep more soundly, and my stomach isn't bloated after eating like it used to be. I don't even crave bread anymore. Gluten sensitivity seems to be an issue for me as well. I still eat gluten-free bread but don't crave foods like I used to. My goal with this information is to educate individuals in ALL aspects of gluten sensitivity. Celiac symptoms can show but there are other symptoms to look for as well. It's not just about stomach issues and IBS. Gluten sensitivity can show itself at ANY age. Children can display the behavior and psychological symptoms early on and the stomach issues can then surface later in life. Or, babies could have the stomach issues early on. Colic could actually be caused from gluten sensitivity from the formula he/she consumes. By the way, if you are thinking of going gluten-free, you should make sure your system is clean so that it is able to function better. Really, you should do this anyway. See what I mean at the website listed at the bottom of the article. At the website homepage click under "Cleanse". |
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