Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Losing weight

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet has been one of the most popular weight loss systms over the last few years. Having many well known film stars amongst its supporters, it claims to allow weight loss but still allows you to eat foods that are normally considered bad for diets, such as fatty meat and butter.
With the atkins diet you are encouraged to eat meat 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.
With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The theory of the popular atkins diet is that if we take in less carbs, our bodies will use up our fat and we will get rid of some fat






Mrs. Fields Almond Crunch Cookies Recipe

Mrs. Fields Almond Crunch Cookies Category Cookie Recipes 
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Ingredients And Procedures

1/2 c Butter, softened

3/4 c Sugar

1 lg Egg

1/2 t Almond extract

1/4 c Almonds (1 0z) ground in a

Blender or food processor 1 c Almonds, sliced (4 oz)

1 c Flour

1/4 c Heavy cream

1 c Semisweet chocolate chips

2 t Lt corn syrup

Preheat oven to 300d F. In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Form dough into 1 1/2 in balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 in apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface cover with waxed paper. TO MAKE CHOCOLATE GLAZE; Scald cream in a small saucepan then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With small wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate. When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze, or dip half of each cookies into the glaze. Refrigerate the cookies on waxed paper until the glaze has set--about 10 minutes. Formatted by BXGT29B

 
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