Diet info

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Although not accepted by all scientists, it claims to allow fat reduction but still allows you to eat foods that are normally considered bad for diets, eg meat and hard cheeses.
With this diet you eat protein and fat, avoiding carbohydrates almost completely. It is often referred to as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic behind the atkins diet is that if we injest less carbohydrates, we will deplete our fat and we will get rid of some fat

Frosted Pumpkin-Walnut Cookies Recipe

	Category	Cookie Recipes
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Ingredients And Procedures

1/2 c Butter/margarine, softened

1 1/2 c Brown sugar, firmly

2 Eggs

1 c Pumpkin -cooked, mashed

1/2 t Lemon extract

1/2 t Vanilla extract

2 1/2 c Flour - all purpose

1 T Baking powder

1/2 t Salt

2 t Pumpkin pie spice

1 c Walnuts, chopped

1 Maple frosting recipe

1/4 c Butter/margarine, softened

2 1/4 c Powdered sugar, sifted

2 T Milk

3/4 t Maple extract

cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook

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<h1>Frosted Pumpkin-Walnut Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter/margarine, softened <P>1 1/2 c Brown sugar, firmly <P>2 Eggs <P>1 c Pumpkin -cooked, mashed <P>1/2 t Lemon extract <P>1/2 t Vanilla extract <P>2 1/2 c Flour - all purpose <P>1 T Baking powder <P>1/2 t Salt <P>2 t Pumpkin pie spice <P>1 c Walnuts, chopped <P>1 Maple frosting recipe <P>1/4 c Butter/margarine, softened <P>2 1/4 c Powdered sugar, sifted <P>2 T Milk <P>3/4 t Maple extract <P>cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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