Wednesday, July 27, 2011

Easter - Easter Eggs Are The Sorrows Of Our Tomorrows


 

Easter - Easter Eggs Are The Sorrows Of Our Tomorrows

Word Count:
556

Summary:
Tomorrows sorrows can be prevented in some ways, Which way you ask?


Keywords:
Easter,easter chocolate bunnies,spring clean easter,springtime yoga sounds,easter tip top condition,miraculous rising,


Article Body:
Just an Easter thought that needs to be shared that some of you may find very beneficial for you and your family.

 The season of spring is a time for new beginnings, new life and new tomorrows - our lord Jesus Christ proved that to the world with his miraculous rising on Easter Sunday.

Out with the old and in with the new (removing clutter followed by a lick of paint) was a mission undertaken by people the whole world over when the great spring clean took place. It is all well and good that the house be in ship shape order and tip top condition with the new facelift - but what about you.
How about this Easter be focused on keeping you and your family in tip top condition.

Now the house has a new image after the service of fresh linen - mopped floor and polished furniture then now it is time to service your self. Health farms and beauticians can make your Easter extra special by giving you the (it takes 2 factor) Number 1 is the feel good factor and number 2 is the look good factor. Both of these factors combined are with out doubt a sure way of finding the real inner you.

Health at Easter time can be a major concern for those looking to stay prim and trim should they over indulge with the intake of their Easter fix of chocolate easter eggs. Obesity in children should not be encouraged by to many of these easter goodies.

The fragrant aroma fills the air from the cherry pink blossom - in spring. The smell of the fresh cut grass lingers aloft also - in spring. Then we have seasonal baby lambs and yellow fluffy chicks hatching in great numbers again also - in spring. So why don`t you spring into action this easter and take control over your health.

Out with the old (remove waste body toxins) and in with the new (inner feeling of health) by taking up yoga this Easter. Yoga is normally performed to music compilations made up of nature sounds but why - when at springtime you can exercise to the real thing.
On a fine day - take you and the kids out into the garden or Local Park and introduce them to a little gentle exercise showing them what they need to know on body awareness. Preferably the park - the reason for this is you may also gain interest from the public who may just want become aware too.

This could be the start of a new craze at Easter where you get the both of both worlds. Chocolate eggs and bunnies can be eaten with no feeling of guilt because you get to shed the excess pounds all at the same time.

You will find the children involved with your new easter trend will not only have taken their first steps in gaining a more healthier out  look on life but furthered there education on the birds and the bees so as to speak. In other words they can tell you what bird whistles the happy tune and name the flower that sways in time with the gentle spring breeze air as you exercise.
Your health and that of your family should be first and foremost in your mind. Because new tomorrows can only bring sorrows if health matters are ignored.


 

Tuesday, July 26, 2011

Amish Bread Starter


 

Amish Bread Starter

Word Count:
201

Summary:
Amish Bread Starter, creating a "Sour-dough" like bread.  This starter makes a cinnamon bread, with optional raisins and nuts.  From the "e-Cookbook" 65 Amish Recipes


Keywords:
amish bread, bread starter, amish bread starter


Article Body:
Amish Bread Starter, creating a "Sour-dough" like bread.  This starter makes a cinnamon bread, with optional raisins and nuts.  From the "e-Cookbook" 65 Amish Recipes

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda


Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter
Day 2, 3 & 4 - stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.

Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.


 

Avocado 101: How to Pick, Store and Handle the Perfect Fruit


 

Avocado 101: How to Pick, Store and Handle the Perfect Fruit

Word Count:
440

Summary:
Delicious Hass avocados add great taste, lively color and a creamy texture to ordinary dishes, making them extraordinary. From pizza to salads to sandwiches.


Keywords:
Avocado 101: How to Pick, Store and Handle the Perfect Fruit


Article Body:
Avocados. They're not just for guacamole anymore. Delicious Hass avocados add great taste, lively color and a creamy texture to ordinary dishes, making them extraordinary. From pizza to salads to sandwiches, avocados add that little something special to your recipes. Knowing how to properly select, handle and store your avocados will ensure that they add the perfect pizzazz to your meal every time.

Selecting your avocados

• When choosing your avocados, look for delicious Hass avocados. They are known for their creamy texture, have a distinctive bumpy skin and are available year-round.

• To determine the ripeness of a Hass avocado, gently squeeze the fruit-a ripe fruit will yield to gentle pressure. Hass avocados will also turn dark green to black as they ripen.

• If you are buying avocados for future use, purchase firm fruit.

• Avoid fruit with external blemishes.

Ripening

To ripen a Hass avocado, place the fruit in a paper bag with an apple for two to three days at room temperature (apples accelerate the process by giving off ethylene gas, a ripening agent).

Storing

Ripe avocados can be stored in a refrigerator or freezer for later use.

• Mash the avocado, adding 1/2 tsp. of lemon juice per 1/2 mashed avocado to prevent discoloration.

• Lay plastic wrap directly on the surface of the mixture before covering.

• You can refrigerate the mixture for up to two days or store in the freezer for up to two months.

Handling

• Like all fruit, wash the avocado before cutting.

• Cut the avocado lengthwise around the seed.

• Twist the halves in opposite directions to separate.

• Slip a spoon between the seed and the fruit and work the seed out.

• Slip a spoon between the skin and the fruit and scoop away from the peel.

Once you've selected and prepared your Hass avocados, try them in this quick, easy recipe.

Turkey and Avocado

Sandwich Wedges


1 round flat sourdough bread loaf

2 large Hass avocados, peeled and seeded, divided

3 Tbsp. salsa

3 (6 by 11/2-inch) strips roasted red pepper

1 pound thinly sliced smoked turkey

3 thin red onion slices, separated into rings

3 pepper jack cheese slices

2 romaine lettuce leaves


Instructions:

Cut a circle out of the top of the bread; tear out the inside of the bread in the bottom section to make a shell. Mash one avocado and mix with salsa; spread over the bottom of the bread. Layer pepper strips, onions, cheese and half the turkey inside the bread. Slice the remaining avocado and place on top of the cheese. Top with lettuce and remaining turkey. Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to serve. Cut into wedges just before serving.


 

Bake It Easy

 

Bake It Easy

Word Count:
569

Summary:
For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it's just as good as a more fancy cake. Perhaps that's why dump cakes, including pound cakes, have been popular for hundreds of years.


Keywords:
Bake It Easy


Article Body:
For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it's just as good as a more fancy cake. Perhaps that's why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed.

Switch to low speed when you add the dry ingredients to keep the flour mixture from flying into the air. Since overbeating the flour can toughen a cake, beat only until the batter has no streaks. Stir in the chips by hand so the mixer does not break them.

Be sure the cake is done before you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push the tester into the middle of the cake and pull it out. If you see liquid batter on the tester, keep baking. If the tester comes out clean, remove the cake from the oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so you don't need to frost it. Just slice and

enjoy!

Double Chocolate Pound Cake

1 loaf cake or 8 servings


Butter

Flour

1 1/4 cups all-purpose flour

1/4 cup unsweetened baking

cocoa

1/2 teaspoon salt

1 cup butter, softened

(2 sticks)

1 cup sugar

4 eggs

2 teaspoons vanilla

1/2 cup mini chocolate chips


With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside.

In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.

Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in another spot. To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.