Friday, June 13, 2008
OMELETS IN A BAG
Have guests write their name on a quart-size freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them .
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Friday, June 13, 2008
CHECK THE LABELS ON THE PACKAGES, CANS AND BOTTLES OF FOODS AND BEVERAGES THAT YOU BUY!
Why High Fructose Corn Syrup Is Making Us Fatter
Fructose-Sweetened Foods and beverages Increase Weight Gain and Heart Disease Risk Versus Real Sugar
Kimber Stanhope, MS, RD
University of California
Special from Bottom Line's Daily Health News
From 1977 to 2001, this country's consumption of sweetened beverages containing fructose increased 135%. Many researchers suspect that this statistic doesn't just relate to higher supermarket sales but also links directly to the national obesity epidemic. Fructose is found in high fructose corn syrup, a common ingredient in beverages as well as processed foods, which is produced from cornstarch and contains glucose and fructose. According to the USDA Economic Research Service, one reason high fructose corn syrup is widely used is that it is less expensive than sugar (sucrose) so manufacturers can save money -- especially in foods and beverages on the lower end of the price spectrum. However, research presented at a 2007 conference of the American Diabetes Association makes it seem that fructose isn't actually such a bargain in terms of health.
This study focused on measurable weight gain from swapping forms of sugar and was conducted at the University of California, Davis. Two groups of overweight and obese adults were instructed to eat as they usually did, and also to drink three special sweetened beverages per day, provided by the researchers. Half the group drank beverages sweetened with glucose. The other group was given beverages that had the same number of calories, but were sweetened with fructose.
FRUCTOSE INCREASES INTRA-ABDOMINAL FAT
In the end, neither group reduced calories to make room for the beverage calories, I was told by Kimber Stanhope, MS, RD, lead author of the study. Instead most ate more, she said. Additionally, she told me "the fructose subjects gained intra-abdominal fat (in the area around the abdominal cavity), whereas the glucose subjects did not." This is an important distinction, because intra-abdominal fat -- the kind that settles in your middle -- is associated with metabolic syndrome, which increases the risk of diabetes, heart disease or both.
Yet more bad news was delivered when researchers measured triglycerides, a kind of fat found throughout the blood stream and long recognized as an independent risk factor for heart disease. In previous human studies on fructose, researchers had measured fasting triglycerides and it didn't seem to have much effect. But in this study, researchers measured triglycerides after eating -- called a post-prandial measurement. It turned out that fructose doubled the levels of post-prandial triglycerides (compared with the glucose group) whereas glucose brought about a decrease, Stanhope said.
It appears, therefore, that fructose consumption not only has the potential to cause weight gain but also over-consumption may increase risk factors for atherosclerosis. "Within just two weeks, the overweight men and women in the study who were assigned to drink the fructose-sweetened beverages had developed more adverse lipid profiles," Stanhope said. The conclusion? Americans may pay a high price indeed for their low-priced sweet drinks.
First Printed: May 12, 2008
Kimber Stanhope, MS, RD. Stanhope is a registered dietitian with a master's degree in nutrition. For the past 11 years, she has been laboratory manager and research associate in Peter Havel's Research Laboratory in the Department of Nutrition, University of California, Davis.
Tuesday, June 10, 2008
This is how the cinnamon rolls with the nuts on the bottom turned out.
Need I explain why I fell into temptation TWICE?
Tuesday, June 10, 2008
This is for the many people who wanted the recipe. May your temptation not be as mine was...
3 packages active dry yeast
2 1/2 cups warm water
2 teaspoons white granulated sugar
1 (18.25 ounce) package white cake mix
4 1/2 cups all-purpose flour, plus more if needed
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
In a small bowl, dissolve yeast in warm water and white sugar. Let stand until foamy (about 10 minutes)
In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour, stir to combine. Add the additional 1 1/2 cups of flour 1/2 cup at a time mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10 x 16 rectangle, spread the softened butter over the rectangle; spoinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9X13 inch baking pan. Place rolls snuggly into the pan. Cover the rolls with a damp cloth and let rise until doubled.
Bake at 375 degrees F (190 degrees C) for approximently 20 minutes.
Note: I used a Kitchen Aid Heavy Duty mixer for mixing my dough. I used a little more flour in the mix than suggested while mixing. I rolled my dough about 14 by 24 inches. I placed my rolls into a greased pan loosly and made 3 pans full. (they bake more even in my oven that way) I used more brown sugar than called for. I used 1 cup of chopped raisins and sprinkled them over the brown sugar before rolling. I used glass baking dishes and therefore set my oven to 350 degrees F. Also;in the last baking pan, I added walnuts to the bottom of the pan before adding the rolls and while they were still hot from the oven, I turned the pan over and the nuts and brown sugar that had melted through were then the "top" of that batch.
Enjoy...but freeze remainder right away unless temptation over come you.
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