Easy Winter Fashion

 

Apple and Cream Cheese Dessert

 

Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened.

What you'll need. One package of crescent rolls, 1/2 of an 8-ounce package of cream cheese, 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, one can of apple pie filling, 1/2 stick of butter, melted, and a mixture of cinnamon and sugar for sprinkling on top.

Open the crescent roll package, unroll and divide in half, pinching the seams lightly together. Place into a 8 x 8 inch baking dish that has been lightly sprayed with non-stick spray. Please note that I am using a glass Pyrex baking dish, that I believe gives a better result. Do not reduce the oven temperature!


Mix the cream cheese, sugar and vanilla extract together and place on top of the crescent rolls.


Spread the cream cheese evenly all across the top.


Layer the apples on top of the cream cheese layer. Be sure to check your pie filling to see if it is regular, sugar free, or low sugar to see if you may want to add additional sweetener.


Add the other half of the crescent rolls on top of the apples.


Pour the melted butter all over the top of that.


And sprinkle generously with the cinnamon sugar mixture.


Bake at 350 degrees for 30 minutes until golden brown.

Check this one out!

Cherry Cream Cheese Dessert - made with cherry pie filling and a nice sprinkle of granulated sugar on top instead of the cinnamon sugar.

Recipe: Apple and Cream Cheese Dessert

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min |

Yield: About 4 to 6 servings

Ingredients

• 4 ounces of cream cheese, softened
• 1/2 cup of granulated sugar
• 1/2 teaspoon of vanilla extract
• 1 package of crescent rolls
• 1 can of apple pie filling
• 1/4 cup (1/2 stick) of unsalted butter, melted
• Mixture of cinnamon and sugar*

Instructions

Preheat oven to 350 degrees. Spray an 8" x 8" glass baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.

Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.

Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.

Cook's Notes: Please note that I am using a glass Pyrex baking dish at 350 degrees F. Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert. This also makes a perfectly delicious easy cream cheese danish when made without the fruit.

Tip: Several of our readers have made this in the 8 x 8 inch baking pan, but doubling the cream cheese and pill filling with great success. Thanks Ann!

Variations: Experiment with other pie fillings - cherry and blueberry are good substitutes with a plain sprinkling on top of regular granulated sugar instead of the cinnamon sugar. Try this with fresh peaches too! Mary from our Facebook page uses a cooked filling of 2 cups peaches, 1/2 cup sugar, a tablespoon cornstarch, rather than a can of pie filling. Thanks Mary! Double recipe for an oblong pan.

How to make Cinnamon Sugar: Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.

Best of the Best from Mississippi Cookbook
Read more: http://www.deepsouthdish.com/2009/06/apple-cream-cheese-dessert.html#ixzz3Wo1qekNc
Under Creative Commons License: Attribution Non-Commercial No Derivatives
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Dalai Lama's 19 instructions for life

1. Take into account that great love and great achievements involve great risk.
2. When you lose, don't lose the lesson.
3. Follow the three Rs: respect for self, respect for others and responsibility for all your actions.
4. Remember that not getting what you want is sometimes a wonderful stroke of luck.
5. Learn the rules so you know how to break them properly.
6. Don't let a little dispute injure a great friendship.
7. When you realize you've made a mistake, take immediate steps to correct it.
8. Spend some time alone every day.
9. Open your arms to change, but don't let go of your values.
10. Remember that silence is sometimes the best answer.
11. Live a good, honorable life. Then when you get older and think back, you'll be able to enjoy it a second time
12. A loving atmosphere in your home is the foundation for your life.
13. In disagreements with loved ones, deal only with the current situation. Don't bring up the past.
14. Share your knowledge. It's a way to achieve immortality.
15. Be gentle with the earth.
16. Once a year, go someplace you've never been before.
17. Remember that the best relationship is one in which your love for each other exceeds your need for each other.
18. Judge your success by what you had to give up in order to get it.
19. Approach love and cooking with reckless abandon.

- Dalai Lama -

 

No Bake Chocolate Biscuit Cake

 INGREDIENTS

• 28oz(800g) digestive biscuits
• 1 cup/3.5 oz/100g toasted walnuts
• For the CHOCOLATE SYRUP:
• 1 cup/7oz/200g granulated sugar
• 1/2 cup/2 oz/60g unsweetened cocoa powder
• 1 cup/8.4 fl.oz/240 ml cold water
• 2/3 cup/5.2oz/150g unsalted butter at room temperature
• 1 teaspoon vanilla extract
• For the CHOCOLATE GANACHE:
• 1/2 cup/4 fl.oz/120 ml heavy cream
• 4 oz/120g bittersweet chocolate
• 1 oz/28g shaved chocolate for décor

INSTRUCTIONS

1. Make the chocolate syrup first:

1. Place the sugar, cocoa powder, water and butter in a small pot .Place the pot on the stove, on medium heat and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
2. Remove from the stove and let the mixture cool down for 10 minutes.
3. Add the roasted chopped walnuts, the vanilla essence. Set aside.
4. Meanwhile, break the biscuits into small pieces and place them in a big bowl.
5. Pour the chocolate mixture over the biscuits and mix all together until biscuits are coated.
6. Place the mixture into a springform pan and press it down to become compact.
7. Refrigerate for an hour.
8. Chocolate Ganache:
9. In a small pot, bring the heavy cream to a boil, then remove it from the stove and add the chopped chocolate.
10. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
11. Pour the chocolate ganache over the cake and spread it with a spatula.
12. Refrigerate for 3-4 hours or overnight.
13. Remove the springform and place the cake on a platter.
14. Decorate with shaved chocolate.
15. Cut and serve.
16. Keep it in the refrigerator.
    
    
    

Pó da casca de ovo como fonte de Cálcio

O cálcio é um mineral de extrema importância para o organismo, sobretudo para a mineralização óssea, sendo que as necessidades deste mineral são relativamente maiores nos períodos de gestação, lactação, adolescência e senescência (idosos), variando entre 1000 a 1500mg/dia de acordo com a necessidade. Uma alimentação deficiente em cálcio compromete a formação do tecido ósseo e induz à perda da densidade óssea, levando à osteoporose. Esta enfermidade é mais prevalente em mulheres no período pós menopausa e em idosas, sendo, contudo, observada também entre adolescentes com amenorreia (ausência ou a cessação da menstruação em mulheres em idade fértil) e em indivíduos adultos vegetarianos.

Está bem documentado na literatura o fato de que a dieta de populações de diferentes países é deficiente em cálcio, fornecendo quantidades de cálcio que em geral não ultrapassam 50 %  das quotas recomendadas de ingestão do mineral.  Isso ocorre porque a falta ou baixo consumo  de fontes alimentares de cálcio não é suficiente para atingir seu aporte adequado, especialmente no caso de adolescentes e idosos.

Diversas estratégias têm sido propostas a fim de elevar o consumo de cálcio e minimizar os danos causados por sua deficiência. O cálcio pode ser obtido a partir da ingestão de alimentos naturalmente ricos no mineral, tais como sementes, folhas verde-escuras, cereais integrais, leite e produtos derivados, alimentos fortificados ou ainda por meio de suplementos dietéticos. Contudo, pela dificuldade de acesso à esses produtos, tem se utilizado o pó da casca de ovo como fonte de cálcio de baixo custo e de fácil preparo.

Além do aspecto econômico, o cálcio da casca de ovo apresenta vantagens nutricionais, pois não está associado a elevadas quantidades de proteína e sódio (como acontece, por exemplo, nos queijos), que podem induzir a um aumento da excreção renal de cálcio. Além disso, foi comprovado, mediante análises microbiológicas, que a adoção de procedimentos adequados no preparo do pó minimiza os riscos de contaminação microbiológica e assegura a qualidade do produto.

Como fazer o pó de casca de ovo

Acompanhe as figuras e as instruções abaixo e descubra como é simples, prático, rápido e econômico produzir em casa o pó de casca de ovo:

1. Guarde várias cascas de ovos que sobram nas receitas que exigem ovos em suas preparações, entretanto, a casca de ovo pode conter um micróbio que causa um tipo grave de diarreia, conhecido como salmonela. Por este motivo os ovos devem ser lavados muito bem antes de quebrá-los. Guarde-as e quando tiver uma boa quantidade, use-as para fazer o pó de casca de ovo.

2. Lave-as muito bem e deixe de molho em 1 litro de água com 1 colher de sopa de água sanitária (como se faz com as frutas, verduras e legumes) para matar os microorganismos presentes por 15 minutos. Use sempre a medida de uma colher de sopa de água sanitária para cada litro de água.

3. Ferva por 10 minutos, deixe secar. Em seguida, coloque no forno em forno elétrico ou convencional por 1 a 2 horas, em temperatura média, para desidratá-las. Desta forma fica muito mais fácil pulverizá-las. Só tome cuidado para não deixá-las queimar. Se estiver usando um forninho elétrico, ajuste o aparelho para que apenas a parte de baixo do forninho esquente – o calor vindo de cima e de baixo tostará as cascas.

4. Coloque as cascas desidratadas no liquidificador, mixer ou pilão. Triture até obter um pó bem fininho. Quanto mais fino, melhor.

5. Peneire e guarde o pó de casca de ovo em um recipiente seco e limpo, tampado e protegido do calor. Bem armazenado, o pó dura em média 3 meses.

É indicada a ingestão de 01 colher de chá rasa do pó por dia e pode ser acrescentada em preparações como arroz doce, bolos, biscoitos, etc.  No caso do arroz cozido, que é em geral consumido em refeições contendo alimentos fonte de ferro, quantidades mais elevadas de cálcio não são recomendáveis, pois poderiam eventualmente inibir a biodisponibilidade do ferro. Assim, a ingestão de alimentos de consumo habitual enriquecidos com o pó da casca de ovo pode contribuir para a ingestão adequada de cálcio sem comprometer a qualidade nutricional da dieta.

Publicado em 30 de julho de 2012 por Bruna Di Chiara Passos

Nutricionista Bruna Passos

Fontes: http://www.proec.ufg.br/revista_ufg/fome/casca.html

               http://www.scielo.br/pdf/cta/v27n1/16.pdf

                Google imagens

Beautiful Paper Art

By paper artist Calvin Nicholls.

There is nothing simple or ordinary about his paper art.  Where we would simply use a piece of paper and a pair  of scissors, Calvin uses everything you could possibly think  of to carve, cut and rip perfect details onto his creations.  The motifs are all wildlife, and that must be one of the  hardest categories of things to make with paper since  there are sometimes impossible details on animals.  These details are amazing, and I can't even fathom  the time it must have taken to create these  masterpieces of art.

Frog Story

 

Frog Story

    A group of frogs were traveling through the woods and two of them fell into a deep pit.  All the other frogs gathered around the pit.  When they saw how deep the pit was, they told the two frogs that they were as good as dead. The two frogs ignored the comments and tried to jump up out of the pit with all of their might.  The other frogs kept telling them to stop, that they were as good as dead.  Finally, one of the frogs took heed to what the other frogs were saying and gave up.  He fell down and died.
    The other frog continued to jump as hard as he could.  Once again, the crowd of frogs yelled at him to stop the pain and just die.  He jumped even harder and finally made it out.
    When he got out, the other frogs said, "Did you not hear us?" The frog explained to them that he was deaf.  He thought they were encouraging him the entire time.
    This story teaches two lessons:

1. There is power of life and death in the tongue. An encouraging word to someone who is down can lift them up and help them make it through the day.
2. A destructive word to someone who is down can be what it takes to kill them. Be careful of what you say.

    Speak life to those who cross your path. The power of words....it is sometimes hard to understand that an encouraging word can go such a long way. Anyone can speak words that tend to rob another of the spirit to continue in difficult times.
    Special is the individual who will take the time to encourage another.
    Be special to others.

Author Unknown