Eco-Friendly Ice Cream!

Maybe it's the heat (a sweltering 110 yesterday) or possibly it's my eternal sweet tooth but all I've thought about this week is ice cream! And while it might be challenging to take environmental-friendliness into account when staring at the frosty glass in the ice cream aisle drooling over everything from Mocha Almond Fudge to Berry Berry Goodness, try to remember that there may be a downside for the environment from the production of storage of ice cream (Bummer, I know).

Refrigeration of this most well-known treat (the average American eats about 6 gallons of ice cream a year though I'm fairly sure I'm above average in that respect) calls for the use of hydro fluorocarbons (HFCs) in the equipment. Although you'll find no airborne emissions (one doesn't see a lot of smoke emitting from freezers), these HFCs are dangerous when they leak into the environment either when maintenance occurs or when they're discarded. A 2004 study by the German Institute Oko-Recherche states that by 2050, emissions of all F-gases (of which 90% are HFCs) is expected to reach 5.2% of global greenhouse emissions. The impact of these emissions is equivalent to the carbon dioxide emissions of all the world's passenger vehicles in 2004.

Who knew ice cream shopping might be so tough?

To really feel as guilt-free as one can really feel when purchasing the not-so-healthiest treat within the aisle, veer towards Ben & Jerry's (the store if possible!). In their factory and at their stores, Ben & Jerry's use "Greenfreeze"A? technology that does not rely on HFCs to keep things cool. It is not to say that other ice cream companies and grocery stores won't follow suit soon, as the technology only became available in the United States a few years ago courtesy of Greenpeace scientists in Germany. Along with the ice cream giants, Haier, Whirlpool, Bosch and Panasonic have made use of the eco-friendly cooling option and soon McDonalds could follow suit.

Other delicious brands to attempt include:

Turtle Mountain So Delicious - A fantastic alternative for those lactose-intolerant folks still seeking a sweet summer treat. Turtle Mountain is made in Oregon using sustainably grown organic ingredients. Recently the company joined the Food Trade Sustainability Leadership Association (FTSLA) to further support sustainable agriculture within the United States.

Living Harvest - We all know that hemp is a great alternative fabric (not as great as bamboo but that's for another post) but what about hemp ice cream?? Hemp is a sustainably grown resource cultivated the world over and Living Harvest uses it to make fantastic non-dairy frozen desserts including coffee biscotti and coconut lime flavors!

Luna & Larry Coconut Bliss - Achieving sustainability by using certified organic and fair trade ingredients, Luna & Larry also chose to use decadently rich and yummy coconut milk to lessen the ecological impacts of dairy farming. And whilst the company does sit on a dairy farm, that farm is an organic one that does not use artificial growth hormones and is currently working on a system that would convert methane gas into energy for local communities.

So try your hardest to keep these things in mind when shopping for a cool treat this summer!

Douglas Michaels Jr. writes educational articles for Green Earth News, the authority on everything Bamboo. For more information on Green Is Grand. Check out Green Earth Bamboo for bamboo sheets, bamboo clothing, duvet covers, towels and baby products, all made from the world's most sustainable and renewable resource on the planet.

Warm Potato Salad For Summer and Buffets

Summer is a time to start thinking about salads. There are many reasons to think of eating more salads, whether it's for health reasons, better diet or because the weather calls for them: hot, lazy days that call for no-fuss salad selections. Since cookouts take precedence over traditional oven fare in summertime, we are all looking for new additions to the buffet table.

The French eat outside all summer long and enjoy refreshing salads that can be thrown together in minutes. This fact inspires me to come up new and different salads all summer long (yes, that's like 4 months worth of salad creating!) Picnic-style food is in great demand from June through September.

Here is one of those creations. I tend to change my recipes around because I'm not one to eat the exact same salad or dish over and over. I like to use what's on hand. But in this case, I've made this salad several times as per the following recipe while entertaining guests and people love it!

Add fresh bread, rolls or biscuits to round out your meal then finish up with fresh summer fruit (with or without the whipped cream!) and you'll find that summer is a great time to be tossing up salads in the kitchen. And in the end, (and in my book) you can never have too many salad recipes. (Ever.)

Warm Potato Salad for Summer Buffet Table

Serves: 6

What I like about this salad is the brightness of the broccoli and lettuce that offsets the white from the potatoes. Using red russet or new red potatoes adds lovely contrast to the white and green. The touch of mayonnaise brings out the comfort-food feeling and is a crowd-pleaser. It is also important to use fresh broccoli and to not over steam it. I find that frozen broccoli just doesn't hold up as well in this salad.

Another few good points about this salad is that most people like potato salad and most people (yes, even kids) actually like broccoli so combining the two gets applause. Adding broccoli and some lettuce adds lightness and fiber to the salad, making it more "digestible". Add some leftover meat that you have on hand, and the meal is complete, all in one bowl. Finally, this salad can be made in advance and chilled, it can be served at room temperature or chilled.

2 lb. Potatoes, red russet or new red1 ? cups broccoli florets1-2 cups lettuce, broken into bite-size pieces2 green onions? cup olive oil1/3 cup mayonnaise2 tablespoons cumin1 tablespoon chili powder2 tablespoons Parmesan cheese2 tablespoons fresh parsley, snippedsalt and pepper to taste

optional: 1 cup cooked chicken, shredded (if serving as main course salad)

Peel and coarsely chop potatoes to desired size. Place in large pot; cover with water, bring to boil and cook 15 minutes. Potatoes should pierce easily with fork but still firm. Be careful not to over cook or potatoes will be too mushy for salad.Chop broccoli into bite-size pieces. Steam 3-5 minutes until tender-crisp.Prepare dressing ingredients by whisking together olive oil, mayonnaise, cumin, chili powder and cheese in small bowl. Set aside.Drain potatoes in colander when ready, let cool slightly before adding to serving bowl. Add broccoli, chicken and lettuce (if using); add dressing and toss. Sprinkle with parsley.

Can be served warm or room temperature.

"Anne Dessens is the founder of AnneDessens.com - your one-link to everything 'self-improvement': diet, recipes, running & walking, deep breathing, success, journaling, energy and universal laws.

To learn more about how to improve your diet today, increase your energy and live a more conscious lifestyle, please visit Anne's Recipe's at: http://www.annedessens.com/recipes.html

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Totally Terrific Tuna Salads

For a really quick and satisfying lunch, dinner, appetizer, or hearty snack with few ingredients, tuna salad fits the bill perfectly as it is incredibly easy to make and tastes great. It is also popular fare for picnics, parties, and informal gatherings and it makes for a rather inexpensive yet nutritious meal.

Most households have at least one can of tuna, which comes in cans packed in oil or water. Tuna packed in water instead of oil is a bit lower in calories and fat so choose this type if you are watching your diet. Also, since mayonnaise is a staple ingredient to use with tuna, choose a light or low fat variety for cutting fat and calories.

Depending on its exact ingredients, it is generally high in iron, vitamins E, B6, and B12, as well as niacin, phosphorus, and selenium. Including eggs and vegetables like celery, green peppers, and onions adds to the nutritional value of a simple tuna salad.

Instead of canned tuna you can grill fresh tuna and use it flaked with a few of your favorite spices and combined with mixed salad greens.

To make a really easy tuna salad use one can of tuna with three tablespoons of mayonnaise and about a quarter cup of chopped celery and onions combined. Mix all of the ingredients together and enjoy between two slices of bread or on a bed of fresh lettuce next to a few thick slices of tomato. Tuna salad is also delicious eaten along with crackers or spread on top of pita bread.

If you want a crunchy tuna salad, chop an apple leaving the skin on and mix it with mayonnaise, chopped celery, and flaked tuna. If you are not too fond of mayonnaise, try a zesty salad with white onions, chopped olives, and a spicy type of mustard such as Dijon mixed with the tuna.

Some other ingredients you may want to add to your tuna salad depending on your personal tastes include sweet pickle relish, hard boiled eggs, and capers. Herbs and seasonings that go well with tuna salad include basil, dill, fennel, pepper, rosemary, salt, and tarragon.

Tuna salad should keep for about a week in a sealed container in the refrigerator. If you will be taking tuna salad along with you on picnics make sure to keep it in a cooler full of ice especially on warm, sunny days.

Tuna Tortilla Salad Recipe

What You Need

1 small jalapeno, seeded, finely chopped1 small red onion, finely chopped2 cans tuna in olive oil, drained2 10 ounce cans corn, drained6 plum tomatoes, chopped3 tablespoons mayonnaiseTortilla chips

How to Make It

In a large mixing bowl, combine the chopped jalapenos and red onions with the drained tuna, corn, chopped tomatoes, and the mayonnaise and then mix everything together well.
Chill the mixture in the refrigerator for about a half hour before serving.
Spoon the jalapeno tuna salad on top of tortilla chips and serve.

Serves 4.

If you have a can of imitation crab meat, mayonnaise, and celery or onions you can put together a simple crab salad recipe for an easy meal. Crab salad is a great choice for lunch, dinner, and as a filling appetizer.

Why be Crabby When You can be a Salad - CrabSalads.com

Birthday Cake Ideas For Your Child's Big Day

Making cake for your child is one of the most satisfying art forms. Not only is it an enjoyable thing to plan about, but you and your guests get to eat the results of a joyful effort.

Generally, a cake book can show how familiar and easily-obtained ingredients can be used with a variety of bought trimmings to make wonderful cakes. But a chance to be creative and produce an eye-catching birthday cake can provide plenty of contrast in flavor and texture. The following cake ideas can render realistic-looking cake icing effects to make a child's birthday one of a kind.

Pastel Perfection

You'll need:

1 ready prepared deep sandwich cake2 egg whitesSqueeze of lemon juice125g powdered sugar, sifted1 teaspoon cornflourRed, green and yellow food coloring155ml heavy cream1 tablespoon milk90g or 1 cup desiccated coconutLemon curd (method below)3 piping bags fitted with star-shaped tubes

Procedure:

Begin with the meringues. Preheat oven to 240 degrees F. Using a whisk or a hand-held mixer, beat the egg whites with the lemon juice until stiff. Gradually add powdered sugar until meringue stands in peaks. Using a metal spoon, fold in cornflour smoothly.

Divide meringue mixture equally between 3 bowls. Tint one bowl with pale pink from a few drops of the red coloring, one bowl pale yellow and remaining meringue pale green. Line a baking sheet with a non-stick baking paper. Do not grease the sheet. Pipe or spoon 12 mounds of meringue mixture in alternate colors onto prepared sheet. Bake for 1 ? - 2 hours until meringues are crisp and dry. Set aside to cool on a wire rack.

To complete decoration, whip cream and milk together in a bowl until thick. Spread around sides of cake with a palette knife. Spread coconut on a piece of foil. With one hand on top of cake and the other underneath, carefully turn cake on its side and roll in coconut until sides are evenly covered. Reserve remaining coconut in a dry bowl. Spread top of cake smoothly with lemon curd then dust lightly with remaining coconut. Finally add a border of pastel-colored meringues.

Chocolate Cake Dream Cake

You'll need:

1 ready prepared deep sandwich cake110g (3 ? oz) strawberry jam315g (10 oz) milk chocolate13 firm strawberries with stalks, washed and dried110g (3 ? oz) plain dark chocolate12 rose leaves leaves155ml heavy cream1 tablespoon milkPiping bag with large star-shaped tube

Procedure

Melt milk chocolate. Spread about 2/3 of the melted chocolate over top and sides of cake with a palette knife. Leave until fully set. Using back of knife, mark top of the cake to form 12 equal portions or slices, but do not slice. Meanwhile, dip 12 of the strawberries into remaining milk chocolate until half-covered. Leave to set or until chocolate is firm.

Melt plain dark chocolate then brush melted chocolate over tops of leaves. Set aside to set or until chocolate is firm. Very carefully pull leaves away from chocolate. Make more chocolate leaves than you need in case of breakages. In a large bowl, whip cream with milk until thick, using a whisk or hand-held mixer. Transfer to prepared piping bag and pipe 12 swirls around edge of cake. Decorate with the half-dipped strawberries and chocolate leaves. Place the plain strawberry in the center.

Enjoy your new chocolate birthday cakes.

For your cooking and baking needs, visit Your Smart Kitchen. The online location for quality cookware, bakeware, cutlery, appliances and related kitchenware with great brands. Featuring the new product Italian Terracotta by Piral. Sign in for the Chef Wannabee Newsletter for special discounts that you can avail.

How to Make Desserts for The Memorial Day Weekend - Apple Raisin and Memorial Chess Pies

We Americans love to celebrate our holidays and our traditions often turn to food. Memorial Day is known for parades, picnics and fun. Don't let the holiday slip by without some wonderful dessert surprises for your family and/or friends this year. Try something new like Memorial Chess Pie. This old Southern Indiana pie is known as Memorial Chess Pie, in the community where I grew up, in memory of Josie who often prepared this pie for church socials and community events. Memorial Day was a day for Josie's pie. Apple Pie is considered an American tradition and is usually found at patriotic holiday celebrations. This year why not go out on a limb by turning the traditional pie into an Apple-Raisin Pie with a drizzle topping?

MEMORIAL CHESS PIE
1/2 cup (1 stick) butter
1/2 cup brown sugar
1 cup granulated sugar
1 tbsp corn meal
2 tbsp all-purpose flour
1/2 cup milk
2 eggs
1/2 lemon, juiced
1 tsp vanilla

Cream together the butter, brown sugar, granulated sugar, cornmeal, and flour. Add the eggs, milk, lemon juice, and vanilla, combining well. Pour the mixture into an unbaked pie shell and bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and bake another 30 to 35 minutes until a knife inserted in center comes out clean.

APPLE-RAISIN PIE
pastry for a 2-crust pie
6 med to large tart apples
1 cup seedless raisins
1/2 cup granulated sugar
1 tsp cinnamon
3/4 tsp salt
2 tbsp butter
1/2 cup powdered sugar
2 tsp water

Preheat oven to 350 degrees.

Roll out half the pastry on a floured board or surface; place pastry in a 9-inch pie pan. Gently fit pastry into pan and trim the edge.

Pare, core, and thinly slice apples; mix together with the raisins in a large bowl. Place the apples-raisin mixture into the pastry. Mix the granulated sugar, cinnamon and salt together. Sprinkle the sugar mixture evenly over the apples and raisins. Slice butter into thin slices and evenly place over the pie mixture. Roll out the remaining half of the pastry dough and gently place over the pie filling. Cut about 3 slits in the center of the pastry to allow steam to escape. Seal the pastry edges and make a scallop design or your favorite sealing design.

Bake at 350 degrees for 40 to 50 minutes or until apples are tender and crust is lightly browned. Allow to cool.

Mix the powdered sugar and water to make a drizzle-type glaze. Drizzle over the crust.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com/

Southern Style Potato Salad

Sweet iced tea, honey glazed ham, and potato salad are items that make up a typical lunch or dinner served in the south during the spring and summer months. Potato salad has a long and historic past with roots that reach back to Germany. Throughout the centuries this warm salad traveled with immigrants all over before it settled in America. Upon its arrival it became hugely popular, however not by all. Like the French, the Americans chose to serve potato salad cold and with a French creamy dressing of whipped eggs, oil, and herbs.

Although there is no recorded history as to when this recipe took on its new southern look and taste, many suppose that it occurred during the early 1900s. During this time the dressing mentioned above became industrialized and widely known as mayonnaise. Among mayonnaise, there were many other additions that helped to slowly change this Germanic recipe into a charming dish that is now considered the cornerstone of all things southern.

This style of potato salad is unique because for it to be truly southern, there can only be six ingredients. Those ingredients are potatoes, hard-boiled eggs, onions, sweet pickles, mayonnaise, and yellow mustard. There are many variations to this recipe, however this recipe is considered to be what many call "the way Grandmother use to make". Cold, creamy, and absolutely delicious, southern style potato salad is typically found palatable by those living in southern United States.

When preparing this potato salad, choose the potatoes carefully. Small varieties are best, and they should be drained well. The reason for this is so that upon adding the mayonnaise it does not become soupy. Also, remember that less is always better. Once ingredients are added they cannot be removed. As for the onions, eggs, and sweet pickles, these should be roughly chopped.

As for herbs and spices, this is generally done by personal taste. Dill and parsley can be added sparingly, where as salt and pepper are a must to enhance the flavor of the potatoes. For a finishing touch, paprika is sometimes sprinkled atop the dish before it is served to give it a pop of color and spice. Southern style potato salad is a wonderful recipe that tastes old-fashioned and is packed full of memories, especially for those who played under weeping willow trees when they were little. After you have mastered a few simple recipes you can experiment and create your own variations of this delicious dish.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

Contemporary Christening Cakes Trends

Traditional christening cakes are still very much in fashion-however for those who want to stray from classic looks and flavours, contemporary christening cake designs are on offer. Contemporary trends don't rule out tradition, but broaden the range of possibilities for decorating a christening cake. Colours, flavours, decorations, toppers, shapes, and display options are becoming more adventurous and light-hearted.

Beyond Fruit Cake

Fruit cake was once the standard cake for weddings and christenings, a tradition still loved by many. Now some families are choosing other types of cake, such as chocolate, sponge, or even carrot cake. The emphasis is not so much on the type of cake, but more on the quality and total effect.

Colour Trends

Trends are moving beyond white, baby blue, and pink as core colours. White is still popular as the main colour, but other accents are being chosen such as mauve for girls christening cakes and brilliant turquoise for boys christening cakes.

A white base is by no means obligatory-many variations are emerging, such as a totally pink creation or a blue round on a white square. Accents can venture beyond a single colour to a rainbow of pastels or brilliant colours. Some cakes are sculpted or themed and use whatever colours best fit the chosen theme.

Create a Tower or Keep it Simple

A christening is an opportunity to have several stacked cakes with a special decoration on top. Cakes can be lined up perfectly with a large one to start, a smaller one next, and an even smaller one on top. For a more playful look, abandon symmetry and alignment. Shapes can be mixed and matched-for example a round can go with a hexagon or a square.

For a small gathering or a different look, serving one or more individual cakes is completely acceptable. Size or height alone does not mark the importance of the occasion. Rather, all the details put together create the right mood and look for a celebration.

The Cupcake Explosion

Cupcakes are still popular as an alternative to one or more large cakes. They are easy to transport, display, and serve. Beautiful, with piped icings, poured or rolled fondant icings, these desserts can be different, yet conform to a common style or theme. Flavourings can vary as well, increasing chances of pleasing almost everyone. For display, place on tiered cake plates or purchase a stand specifically designed for small desserts.

Elegant, Sweet, or Playful Christening Cake Toppers

A christening cake topper can be a large decoration at the top of a stack of cakes, a delicate figurine on a cupcake, an attention-catcher on an individual cake top, or one of several christening cake decorations. A cake tower topper can be:

a beautiful bouquet of flowers,one or more cuddly teddies,standing letters spelling baby's name,gauzy, jewelled butterflies,a lounging infant figurine,traditional booties, ora princess's castle (seen on christening cakes for girls).cupcakes can have miniature edible or inedible decorations such as a baby rabbit, Winnie the Pooh, flowers, a building block, baby rattle, or teddies. Similar motifs can be used on single cake tops. More ideas include:a toy box overflowing with toys,a toy train (seen on christening cakes for boys), anda baby sleeping under a quilted blanket in a cradle.

Simple Fondant Designs

When you hire a professional baker, consider ordering a cake with fondant icing. Long associated with intricate frills and embroidery, fondant is now being moulded in contemporary ways. Simple designs provide an elegant, yet playful effect. One style seen on special occasion cakes is multiple dots of different sizes and colours. Layered appliques of stars, circles, flowers, or hearts are also attractive. Imagine a smooth fondant surface, simple shapes, complementary colours, and a base finished off with a shiny ribbon.

Castles, Race Cars, and More

Cakes shaped like animals, fantasy characters, and objects are being seen at birthday parties, showers, and christenings. Traditional symbols, such as booties, a flowery cross, or an open bible can shape the cake. However, for a christening cake you may also choose any theme suitable for young children, such as a racing car, train locomotive, princess's castle, toy box, or puppy. The name of the child of honour can be written on the cake board or on a plaque, if an inscription is desired.

Design possibilities are infinite. Consider these other examples:

A stack of cakes decorated to look like presents, resting on a baby blanket, with booties or a rattle on the side,A baby pram with baby, in either a two or three dimensional design,A frilly baby gown cake, orA stack of alphabet blocks, with a few other toys on the side.

Choices for Contemporary Christening Cakes

Christenings are special occasions that invite cakes with vintage looks, modern flourishes, or a combination of both. Inscriptions with full or partial name, date, reference to the christening, and blessing are optional. The final look will depend on your selection of elements and the style of the cake designer. To widen your style choices, shop around to get a feel for the "look" of cakes created by different bakers.

Discover the beautiful selection of christening cakes available in your local area. Custom designed christening cakes will match your celebration and form a delicious centerpiece.

Spicing With Radishes - Horse, Red, Daikon and Wasabi

I am most familiar with the red radish, which I grow in my garden. If you want to introduce your children to the miracle of turning a seed into something on your dining room table (a.k.a. gardening), the red radish is your answer. It grows quickly in mediocre soil and is usually the first thing I pick from my garden each spring. Just don't let them plop one in their mouths, or they may never want to garden again.

Alas, the red radish has very little energy value, but it is high in vitamin C compared to other root vegetables. It does perk up a salad or coleslaw, not only with its peppery, pungent flavor, but also with its bright, Christmas red color. The leaves are also edible and have more nutrients than the vegetable itself. That makes it a great little filler when you are low on salad greens. Soak the leaves and radishes in ice water to make them crisp before serving. Another reason to include radishes in your salad is for its crunchy texture.

Both the red radish and the horseradish are members of the mustard family, which explains their spicy flavor. Because of this bite, a little goes a long way. They are the small and tall of radishes. The horseradish can be five feet in height, while the red radish is the height of most ground cover. The root of the horseradish is bland until you grate it, which releases its pungent mustard oil. Mix it quickly with vinegar or it will lose its bite, darken and become bitter. It is best to use roots soon after you pick them or get them from the grocery store. Horseradish leaves are also edible, unless you are a horse, in which case it is poisonous. But I digress.

Vinegar and lemon juice complement horseradish by adding a sour flavor to it. Vinegar acts as a preservative and keeps the root from loosing flavor. If your jar of prepared horseradish has darkened from its original creamy white color, it is time to replenish it. Cream or mayonnaise improves the taste of horseradish by adding sweetness. Thus, it is often found in the form of a relish, but you may buy the light yellow roots as fresh produce. Fresh is better than dried. Add ? teaspoon of salt and 2/3 of a cup of white vinegar for every 1? cups of grated horseradish root. You'll like it better than the prepared stuff.

Horseradish is often associated with seafood, roast beef and cocktail sauces. It is also great with cream cheese in dips and with hard-boiled eggs. As with many salad fixings, you don't have to cook radishes. A little known fact is that southwestern Illinois grows about 85% of the world's horseradish market.

In Japan horseradish is often dyed green and served as a substitute for the more expensive wasabi radish. Daikon is also a radish used mostly in Japan. It looks like a white carrot and is peeled like one. It is often pickled in soy sauce and sugar.

This is probably more than you ever wanted to know about radishes. All in all they are easy to grow, colorful, spicy, crunchy and full of vitamin C with edible leaves. What else do you need to know?

Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. Spices and how to use them are in the front of the book. To learn more go to http://bellwetherbooks.com/

World Peace Through Making Candy At Home

The world would be a sweeter place if world leaders negotiated in a kitchen rather than in some palace stateroom, making candy instead of making chaos.

Well, maybe...

But for sure the "home" certainly is sweeter and merrier when the family gets together for candy making. So if this activity can transform Mable's kitchen into a popular, fun, and truly magical place, why not the halls of world politics?

There is something about candy making that promotes the spirit of giving. You can't make a good batch of chocolate and not want to share. And when the "making it" experience is shared with others... in somebody's kitchen... the spirit of giving, like salt-water taffy, is folded, doubled, and blended into the atmosphere. It creates a generous mindset... It makes one want to "DO" something sweet. It puts meaning and action into the adage: Homemade Candy is like love, it is best when given away! Candy making can definitely be magical for friends and family... why not for principalities?

So, that's it... for peace in the home, make candy together!

For sure world harmony might not be quite so easily achieved. But it is also true that candy making can make individual pockets of the world much warmer and sweeter! If you don't believe it, gather a bunch of the neighborhood kids, and together make candy apples... You will see real joy and peace!

Fun and Joy are the Watchwords...

In fact the operative word for making home-made candy in general What conjures up the suggestion of more fun? "Let's go into the kitchen and make a meat loaf" or "Let's go into the kitchen and make some fudge"?

Dinner is suggested by the one... Sweetness and joy and giving is suggested by the other. For sure, we need dinner, but making dinner is a common, everyday kitchen event. And it's not very personal... it's more like a job... more like the business of running a home. Yes, it certainly can be joyful, but most of the time it is just ordinary... like a meeting of Heads-of-State.

Now... "Let's make fudge" screams togetherness

The joy and the magic in creating candy comes from the fact that it is not ordinary. It is special, calling for special efforts, and yielding special and sweet results. The rarity and the focused intent on fun brings the magic. Like the anticipation of Christmas or birthdays, or any other special day, a day for candy making is an event. Not that you put on the calendar six months in advance, announcing that the family will make candy on this day... (though you certainly can). The magic is that anytime, unexpectedly, will come the declaration: "Let's make cotton candy" or "Let's make candied apples" or "Let's invent a new candy today." Magic!

The only caution is not to put "fun" over safety concerns. Often when making delectable sweets in the kitchen you will be dealing with some very hot materials, and therefore if you bring young ones into the adventure, study and apply safety first.

Rocky Sanders, also known as Rocky Sweet, has been making candy at home ever since they gave him the nickname, "Hard Rock Candyman" in his 9th grade science class. Since then, he has gained a huge amount of knowledge about candy making, and has been sharing the delights of that knowledge with the world. So he'd like to share his expertise and knowledge with you, free of charge.

For great information on Making Candy At home, visit http://www.makingcandyathome.org/.

How to Make Various Salads for Diabetics That Others Will Enjoy, Too

Just because you or someone you cook for is diabetic, that doesn't mean you have to prepare two different types of meals. Diabetics can enjoy food along with the rest of the family with few, if any, adjustments. These salad recipes are perfect examples. While healthy for the diabetic diet, they are also perfect for anyone. Most people would never know these are diabetic-friendly salads! Choose from Diabetics Watergate Salad, or an Apple-Walnut Salad. The Watergate Salad is a perfect example of how you can take your regular recipes and adjust them to the diabetic. The change in taste is so subtle that my grandchildren, who absolutely love this salad, never know if they are eating the original version or my diabetic version. When recipes pass the grandchildren taste test, I know they will work for anyone! If your grocery store doesn't carry the sugar-free frozen whipped topping, ask them to stock it or check with another store. It is made by Cool Whip and should be in every major grocery store but can be hard to find. We as diabetics need to speak up about such matters. Diabetes has reached epidemic status in the United States. Sometimes we need to remind our grocers of that fact!

DIABETICS WATERGATE SALAD
1 can (20-oz)crushed pineapple in juice, drained very well
1 box (3.4-oz) sugar-free pistachio pudding mix
1/2 cup marshmallows*
1 cup chopped pecans
1 tub (8-oz) frozen whipped sugar-free topping, thawed

In a large bowl combine the drained pineapple with the pistachio pudding mix until well combined. Stir in the thawed whipped topping and blend well. Stir in the pecans then gently fold in the marshmallows. Cover and refrigerate for at least an hour before serving.

Note: This salad can be made day ahead and refrigerated overnight making it great for busy cooks.

*Severe diabetics who have trouble controlling their blood sugar should omit the marshmallows.

HEALTHY APPLE-WALNUT SALAD
1/4 cup chopped toasted walnuts
1 tbsp white wine vinegar
2 teaspoons canola or olive oil
1 1/2 tsp honey*
1/4 tsp salt, optional
dash of fresh ground black pepper
2 tbsp crumbled blue cheese
1 head of Bibb lettuce, separate into leaves
1 red apple, thinly sliced
1 Granny Smith apple, thinly sliced

In a small bowl,using a wire whisk, combine the vinegar, oil, honey, salt, and black pepper. Whisk together well. Stir in the cheese.

On four salad plates evenly divide the Bibb lettuce leaves. Divide the apple slices evenly and arrange over the lettuce leaves. Drizzle the dressing over the four salads and sprinkle the toasted chopped walnuts over the top.

Nutritional information per salad: Approximately 147 calories, 8 g (2 sat.)fat, 3 g protein, 18 g carbohydrates, 3 mg cholesterol, 3 g fiber, 207 mg sodium

*Those suffering from severe uncontrolled diabetes should change the amount of honey to 1 teaspoon or omit and sweeten with their favorite artificial sweetener.

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/ For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com/

How to Make Yummy Desserts Featuring Fruits and a Recipe for Lemon Pineapple Party Punch

Fruits are not only delicious, they are healthy and make some yummy desserts. The recipes in this article feature some of our favorite fruits. You are sure to love Low-Fat Mandarin-Lime Fruit Dip served with an assortment of fresh fruits. This is perfect for your Spring and Summer parties. Old Nellie's Cherry Dessert goes together quickly and is wonderful served with a whipped cream topping. The Kentucky Fruit Dessert is based on an old dessert we ate in Kentucky. Being from Southern Indiana, we often crossed the Ohio River and ate in Kentucky where they served some wonderful food. This recipe is different but very good. The last recipe is for a Lemon Pineapple Party Punch which features the juices from these fine fruits.

LOW-FAT MANDARIN LIME FRUIT DIP
1/2 cup fat-free sour cream
1 tbsp honey
1/2 tsp grated lime peel
1/2 tsp grated orange peel
1/2 tsp lime juice
1/2 tsp orange juice

In a small bowl, combine all the ingredients and blend together well. Refrigerate several hour to allow the flavors to blend. Serve with an assortment of fresh fruit.

OLD NELLIE'S CHERRY DESSERT
2 cans cherry pie filling
2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

KENTUCKY FRUIT DESSERT
1 can pineapple chunks
1 can diced pears
1 jar maraschino cherries
1/2 cup sugar
4 tbsp flour
1 egg, beaten
4 red apples, unpeeled
1 cup white miniature marshmallows
1 cup chopped pecans

Drain the pineapple, pears, and cherries, reserving the pear and pineapple juices. In a saucepan, combine the sugar, flour, egg, the reserved pineapple juice and 1/2 cup of the reserved pear juice. Cook the mixture over low heat until thick, stirring constantly. Allow to cool. Remove the cores from the apples and cut into large chunks. Place the apples in a bowl; add the pineapple, pears, cherries, marshmallows and pecans. Stir gently to mix. Pour the sauce over all and chill for 24 hours.

LEMON-PINEAPPLE PARTY PUNCH
2 pkg (4-serving size) lemon gelatin
2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Sumptuous Meals With Sunflower Kernels And Seeds

Sunflower seeds and kernels are a popular snack and both can be a nutritious addition to your diet. The sunflower is a large flower native to North America and its seeds have been relied upon for many centuries by Native Americans as a vital source of nutrition.

Sunflower kernels are low in calories, sodium, and fat but high in protein making them a recommended meat substitute and also ideal for adding both bulk and flavor to foods.

Sunflowers are a beautiful and fascinating annual plant growing several feet in the air with showy, yellow heads comprised of numerous flowers resembling large petals. Because of their bright color, sunflowers are quite attractive to bees which pollinate them moving from flower to flower.

At maturity, about three months after the seedling appears, the heads of sunflowers droop downward due to the weight of the seeds but before that they seem to follow the sun, hence their name. Interestingly enough, sunflowers "move" to follow the sunlight in a process called nutation, a heliotropic movement that causes the stem of the flower to move the head toward the sun.

The largest of sunflower seeds grow up to an inch long and are usually sold with the shell still on. The medium sized seeds are shelled for their inner kernel, and the smallest of all seeds are used for bird and pet foods. Sunflower kernels are the result after the outer shell has been removed mechanically leaving the inner "meat" intact. The kernel can then be eaten raw or roasted as a snack or for a tasty addition to many recipes especially salads.

There are many ways to enjoy sunflower kernels. Sprinkle some on yogurt for texture and flavor or use them as an ice cream topping. Sunflower kernels can be added to baked goods including bagels, breads, cakes, crackers, and muffins or use them for topping hot cereals.

You can easily make granola bars or a trail mix with sunflower kernels, popcorn, nuts, raisins, or the ingredients of your choice. For an equally healthy treat, stir fry sunflower kernels along with your favorite vegetables or use them for topping a variety of pasta dishes. Toss sunflower kernels with salad greens and all sorts of vegetables for a sumptuous and filling salad using all types of dressings.

Best Ever Broccoli Salad Recipe

What You Need

4 cup broccoli florets1/2 cup carrots, shredded1/2 cup golden raisins1/2 cup sunflower kernels1/2 cup cooked bacon, chopped1/2 cup purple onion, diced1 cup mayonnaise2 tablespoons red wine vinegar1/2 cup sugar

How to Make It

In a large mixing bowl, combine the broccoli with the shredded carrots, golden raisins, sunflower kernels, chopped bacon, and the diced onion and mix well.

In a smaller bowl, combine the mayonnaise with the red wine vinegar and sugar and mix well.

Pour the dressing over the broccoli salad and toss to coat well. Serve at room temperature or chilled.

Serves 4.

A flank steak marinade is perfect for tenderizing this tough but flavorful cut of meat which you can also cut into strips before marinating to fully allow the flavor to permeate the meat. A great steak marinade uses just the right amount of acidic ingredients such as vinegar, lime or lemon juice, or wine to tenderize the meat and bring about its natural flavors.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Grilled Peaches With Ginger Coconut Caramel

by IsaChandra

Serves 6 to 8

Grilled peaches…everyone is doing it! And why not, who doesn’t love a summer dessert that doesn’t involve turning the oven on?

When you grill a peach, or any fruit really, you want the exact right amount of caramelization. Too much and there’s bitterness, too little and it’s just kind of like eating a warm peach. Many recipes call for rubbing the peaches with sugar before grilling, but I think that can lead to grill misfires (pun not really intended, I just got lucky.) I like the method in this recipe because the peach is simply sprinkled with a little lemon juice and oil. Not adding sugar lessens the danger of over-caramelization, an epidemic that studies show affects 4 out of 5 peaches at every barbeque. Instead I rely on the caramel for sweetness, so let’s move on to that since it’s really the reason you’re here.

Ginger coconut caramel sauce! This sweet, fragrant, smooth and syrupy sauce is what elevates these grilled peaches to unforgettable. And even if you don’t have a candy thermometer, or if you’ve never made caramel before, this recipe is pretty easy and forgiving. Try to stop yourself from licking the spoon, just try it! No but seriously, I burned my tongue because I couldn’t wait, so you remember to let it cool a bit first! An added bonus is that you’ll probably have a little extra to drizzle over ice cream throughout the week.

I’d say that vegan vanilla ice cream is a total must here. I love good old So Delicious soy-based vanilla, but I think that a coconut based one would be a great choice, too.

Also, use plain white sugar here. The health-food sugars just don’t seem to work as well in caramels, I’m not sure why. So use beet sugar if you’re concerned about non-vegan filtration processes.

For the caramel:
3/4 cup sugar
3 tablespoons water
1 tablespoon pure maple syrup

1 tablespoon cornstarch plus 1 tablespoon water
1/2 cup full-fat coconut milk
2 tablespoons coconut oil
1 Tablespoon fresh ginger, grated on a microplane
1/8 teaspoon salt

For the peaches:
6 to 8 ripe peaches
Juice of one lemon
2 tablespoons canola oil

And vanilla ice cream to serve

First make the caramel:

In a 2-quart pot, mix together sugar, water and maple syrup. Place over medium heat, and stir with a wisk until the sugar has dissolved.

Once dissolved, you don’t have to stir as much, but definitely keep a close eye so that it doesn’t burn, but do stir occasionally. It should be bubbly at the edges and start to turn a few shades darker. If it seems to be bubbling wildly, then lower the heat a bit.

Let cook this way for 15 minutes or so. In the meantime, mix the cornstarch with the tablespoon of water and slowly add the coconut milk, mixing with a fork to thoroughly incorporate the cornstarch.

Once the caramel turns a deep honey brown, slowly stream in the coconut milk, whisking constantly, then mix in the coconut oil, ginger and salt.

Cook for another 7 minutes or so, so that the cornstarch thickens the caramel a bit. Let cool a bit, but serve warm.

Prepare the Peaches:

Preheat the grill to medium-high. Remember to lightly grease it first so that the peaches don’t stick.

It’s easiest to slice the peaches width-wise (another way to think about it, is around the waist,) not stem to bottom. The pit will come out easier. Once sliced, hold each end of the peach and twist until it releases. Remove the pit, place peaches in a big bowl, and coat in oil and lemon juice. Use your hands to gently rub them and make sure they’re coated.

Grill each peach face down for about 7 minutes. Use a thin metal spatula to lift them from the grill. They should be tender and have awesome grill marks. Flip and grill for another 2 minutes or so, just to soften a bit more.

Serve immediately, with ice cream and drizzled with caramel.

Cake and Cupcake Decorating - Basic Tips and Supplies for Beginners to Get Started

With all of the cake and cupcake shows on television now, more and more people are starting to learn how to decorate cakes and cupcakes. It can be intimidating for a first timer to walk into a cake decorating or craft store to buy tools. Where do you start? What do you buy first? That's where I can help you.

Cakes

To start baking cakes, purchase standard sized 8-inch or 9-inch round cake pans that are two inches high. They should be good quality for long term usage. I suggest purchasing 3 or 4 because there will be times when you need to make a three-layer cake and other times when you need to make two different flavor cakes at the same time.

Kitchen supplies needed for cake decorating include parchment paper to use as a liner for your cake pans and to use as disposable decorating bags. If you choose to use the disposable decorating bags, remember to purchase the couplers so that you can easily change the tips while decorating. A sharp knife allows you to trim the dome cleanly off your baked cake without tearing it. A spatula and small turntable allow you to ice your cakes like the professionals.

Cupcakes

To start baking cupcakes, purchase a standard sized cupcake pan and a miniature sized cupcake pan. Miniature sized cupcake pans are the perfect size for little kids and cuts down on the amount of cupcake wasted. The standard sized cupcake pans are perfect for adults. Invest in cookie scoops as well to make it easier for you to control portion size and ensure even baking.

Cupcake supplies are inexpensive. Small and regular sized paper liners are easy to find as well as sugar crystals and sanding sugar used to sprinkle over your frosting. To add a shimmery effect on your cakes and cupcakes, use white edible glitter.

Buttercream Decorating

Basic buttercream cake decorating tools to start with include tips 3 (writing), 12 (large round tip), 21 (star tip), 104 (petal), and 352 (leaf tip). There are other tips on the market but these are the ones you will use the most.

You can create beautiful designs using these tips. Tip 12 can be used to create swirls or a continuous large ball shaped border. Tip 21 can be used to create top and bottom border designs as well as a complete side border of zig zags. Tip 104 makes ruffles, roses, rosebuds, drapes and bows. Tip 352 makes an extremely easy leaf and continuous wave design.

Fondant Decorating

Fondant is the medium used to create designer looking cakes. It is actually easy to work with if you remember two things. First, after removing the fondant from its packaging, lightly coat your hands with shortening and knead the fondant smooth. You can then roll out to a 1/4-inch thickness on a non-stick mat. Second, if your fondant is too hard to knead, place it in the microwave at 5-10 second intervals on 50 percent power to soften it. Proceed to roll it out and use it to cover your cakes and cupcakes. For 8-inch round cakes, I roll out a 16" round circle using a 16-inch round cake board as a template. For 9-inch round cakes, I roll out an 18-inch circle using an 18-inch round cake board as a template. There are fondant tools - special mats, smoothers and other supplies to help you during the fondant covering process. I have found success using two fondant smoothers.

Cupcakes can be covered with 1-inch or 2-inch round disks of fondant that can be decorated with punch cutters. Punch cutters are used to cut out pieces of fondant and come in a variety of shapes and sizes. To start off you should purchase a set of daisy cutters, blossom cutters, and a standard sized leaf cutter. Wilton has a set of designer pattern presses that you should also check out. They can be used on both cakes and cupcakes and make beautiful designs. Just practice using them before actually decorating your cake so that you know how much pressure to use to get a perfect design.

With these tips and techniques, you will be off to a great start as a cake and cupcake decorator. Most of all, remember to have fun.

Debra J. Mosely is the author of The Cake & Cookie Closet: All Dolled Up in Sugar. She's out to teach the world how to "dream in sugar." Tell your family and friends about her. http://www.thecakeandcookiecloset.com/