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Sunday, January 11, 2015

Loaded Oatmeal Chocolate Chip Cookies


Loaded Oatmeal Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

INGREDIENTS:

1 large egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1 heaping cup milk chocolate chips

DIRECTIONS:

1.                         To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, applesauce, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2.                         Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda,  and beat on low speed until just combined, about 1 minute.
3.                         Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4.                         Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5.                         Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6.                         Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7.                         Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html


Sunday, January 4, 2015

Pizza



1 ¼ Cups hot tap water
1/8 Cup applesauce
1/8 Cup honey
1 ½ Cups flour – wheat, unbleached white, or a combination of both -- sifted
½ Tablespoon potato powder – can substitute regular flour or oat flour
1 Tablespoon Applesauce Powder – can substitute regular white sugar, raw sugar, or brown sugar
1 ½ Tablespoons raw sugar – can substitute granulated sugar or brown sugar
¼ Cup dry powdered milk
½ Tablespoon powdered Egg mix – can leave this out if necessary
4 teaspoons vital wheat gluten
1 Rounded Tablespoon SAF instant yeast

1 ½ Cups flour – sifted –

Use dough hook—for Kitchen Aid when using dough hook use a 2, 3, or 4  on the speed.

Kitchen Aid does not tolerate this recipe doubled very well.

Put water, all sugars, honey, & yeast into bowl, set aside and let raise.  Put applesauce, into bread mixer.  Add 1 ½ cups flour, potato powder, dry milk, dry egg mix.  Now put sugar and  yeast mixture into mixer.  Mix for a minute.  Turn off and let SPONGE (covered) for 6 minutes.  Start mixer again, NOW add the rest of the 1 ½ cups flour.

Let knead for 6 minutes if white bread or 9 minutes for 1/2 white, 1/2 wheat, or 12 minutes for whole wheat.  Stop machine and let rise for 20 minutes (covered).

Remove dough from the bowl.  For bread loaves to be nice and smooth looking—roll dough out flat on floured surface then roll up into a loaf and tuck in ends.

Form into loaves, rolls, breadsticks, cinnamon rolls, pizza crust, etc.  Place in/on cooking sprayed dish, cookie sheet, or pizza pan cover and let raise 20 to 60 minutes, or longer.  Pizza crust does not need final rising.

Turn oven on to 350 degrees F.  Bake 20 to 30 minutes depending on what you are baking, and depending on how hot your oven cooks.

Pizza cook for 15 to 20 minutes on 450 degrees.

Makes 1 Large bread loaf = 1 ¼ loaves – you’ll need and x-tra large loaf pan for this recipe.

If you live in a dry climate, you may want to put a pot of water on the stove to boil while you make and raise the bread.  This will help your bread to raise better. 

Monday, December 22, 2014

Dutch Oven/Casserole Dish Potatoes



8 pounds peeled and thinly sliced potatoes
10 slices crispy fried turkey bacon, broken into small pieces
1 large onion chopped or sliced
1/4 Cup unsalted butter -- not margarine
pepper to taste
16 ounces Fat Free sour cream
2 Cups or more skim cheese shredded

Spray 10 x 14 glass casserole dish with cooking spray and put crispy bacon, butter, and sliced onions in the oven uncovered at 450 till onions are soft and see through.  Stir them a few times.  Add potatoes and stir until all is well mixed.  Cook 20 minutes covered at 450, stir, repeat 2 more times, stirring each time. Take out of oven add heated sour cream by spreading it all over the potatoes.  Sprinkle with cheese.  Cook uncovered an additional 10 to 20 minutes, until cheese is bubbly.  Let set 5 minutes before eating.   

Sunday, December 21, 2014

Zopf Brot

Zopf  Recipe
http://allrecipes.com/recipe/zopf/


In a large bowl, dissolve yeast and honey in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating 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 by hand or 5 minutes by electric stand mixer.
Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

1 Tablespoon SAF yeast
1 1/3 Cups warm fat free milk
1 egg yolk
2 Tablespoon softened unsalted butter
3 1/2 Cups Bread Flour
1 egg white
1 Tablespoon water
1 Tablespoon honey


Monday, December 8, 2014

Christ In Christmas



Our tree this year.  I wanted a Christ Centered Christmas.  So I made a little manger and put right in front of the tree.  On the walls are lots of pictures of Christ's life.  My children love it!

Friday, December 5, 2014

HOW DID MÉNIÈRE'S DISEASE GET ITS NAME?

Ménière’s Disease

HOW DID MÉNIÈRE'S DISEASE GET ITS NAME?

In 1861 the French physician Prosper Ménière theorized that attacks of vertigo, ringing in the ear (tinnitus) and hearing loss came from the inner ear rather than from the brain, as was generally believed at the time. Once this idea was accepted, the name of Dr. Prosper Ménière began its long association with this inner ear disease and with inner ear balance disorders in general.

WHAT IS MÉNIÈRE’S DISEASE?

Ménière’s disease is a chronic, incurable vestibular (inner ear) disorder defined in 1995 by the Committee on Hearing and Equilibrium of the American Academy of Otolaryngology—Head and Neck Surgery as “the idiopathic syndrome of endolymphatic hydrops.”1 In plain language, this means that Ménière’s disease, a form of endolymphatic hydrops, produces a recurring set of symptoms as a result of abnormally large amounts of a fluid called endolymph collecting in the inner ear.
Ménière’s disease can develop at any age, but it is more likely to happen to adults between 40 and 60 years of age. The exact number of people with Ménière’s disease is difficult to measure accurately because no official reporting system exists. Numbers used by researchers differ from one report to the next and from one country to the next. The National Institutes of Health estimates that about 615,000 people in the U.S. have Ménière’s disease and that 45,500 new cases re-diagnosed each year.2

CAUSES

The exact cause and reason why Ménière’s disease starts is not yet known. Many theories have been proposed over the years. They include: circulation problems, viral infection, allergies, an autoimmune reaction, migraine, and the possibility of a genetic connection.
Experts aren’t sure what generates the symptoms of an acute attack of Ménière’s disease. The leading theory is that they result from increased pressure of an abnormally large amount of endolymph in the inner ear and/or from the presence of potassium in an area of the inner ear where it doesn’t belong. These conditions may be due to breaks in the membrane separating endolymph from the other inner ear fluid, perilymph. Some people with Ménière’s disease find that certain events and situations, sometimes called triggers, can set off attacks. These triggers include stress, overwork, fatigue, emotional distress, additional illnesses, pressure changes, certain foods, and too much salt in the diet.

PROGRESSION OF SYMPTOMS

Common symptoms of a Ménière’s disease attack do not reflect the entire picture of the disorder, because symptoms vary before, during, between, and after attacks, and also during the late-stage of Ménière’s disease.
Ménière’s disease may start with fluctuating hearing loss, eventually progressing to attacks of vertigo and dizziness.
Oncoming attacks are often preceded by an “aura,” or the specific set of warning symptoms, listed below. Paying attention to these warning symptoms can allow a person to move to a safe or more comfortable situation before an attack.
  • balance disturbance
  • dizziness, lightheadedness
  • headache, increased ear pressure
  • hearing loss or tinnitus increase
  • sound sensitivity
  • vague feeling of uneasiness
During an attack of early-stage Ménière’s disease, symptoms include:
  • spontaneous, violent vertigo
  • fluctuating hearing loss
  • ear fullness (aural fullness) and/or tinnitus
In addition to the above main symptoms, attacks can also include:
  • anxiety, fear
  • diarrhea
  • blurry vision or eye jerking
  • nausea and vomiting
  • cold sweat, palpitations or rapid pulse
  • trembling
Following the attack, a period of extreme fatigue or exhaustion often occurs, prompting the need for hours of sleep.
The periods between attacks are symptom free for some people and symptomatic for others. Many symptoms have been reported after and between attacks:
  • anger, anxiety, fear, worry
  • appetite change
  • clumsiness
  • concentration difficulty, distractibility, tendency to grope for words
  • diarrhea
  • fatigue, malaise, sleepiness
  • headache, heavy head sensation
  • lightheadedness (faintness)
  • loss of self-confidence and self-reliance
  • nausea, queasiness, motion sickness
  • neck ache or stiff neck
  • palpitations or rapid pulse, cold sweat
  • sound distortion and sensitivity
  • unsteadiness (sudden falls, staggering or stumbling, difficulty turning or walking in poorly lit areas, tendency to look down or to grope for stable handholds)
  • vision difficulties (problems with blurring, bouncing, depth perception, glare intensification, focusing, watching movement; difficulty looking through lenses such as binoculars or cameras)
  • vomiting
Late-stage Ménière’s disease refers to a set of symptoms rather than a point in time. Hearing loss is more significant and is less likely to fluctuate. Tinnitus and/or aural fullness may be stronger and more constant. Attacks of vertigo may be replaced by more constant struggles with vision and balance, including difficulty walking in the dark and occasional sudden loss of balance. Sometimes, drop attacks of vestibular origin (Tumarkin’s otolithic crisis3) occur in this stage of Ménière’s disease and are characterized by sudden brief loss of posture without loss of consciousness. Some of these late-stage symptoms can become more problematic in conditions of low lighting, or with fatigue, or when a person is exposed to visually stimulating situations.

DURATION AND FREQUENCY OF ATTACKS

Attacks can last from 20 minutes to 24 hours. They can occur with the frequency of many attacks each week; or they can be separated by weeks, months, and even years. The unpredictable nature of this disease makes managing it challenging. It also complicates the ability of scientists and physicians to study it.

IS THERE A CURE?

To “cure” a disease means to eliminate the root cause of the disease and reverse the damage it has inflicted (on the inner ear, in this case). No treatment currently exists to cure Ménière’s disease. However, medical treatments exist that can help manage it.

TREATMENT

Existing treatments fall into two categories. Some treatments aim at reducing the severity of an attack while it is occurring; some treatments attempt to reduce the severity and number of attacks in the long term. Experts feel these medical treatments provide some degree of improvement in 60–80% of the treated people.Gentamicin is >80% effective at control of vertigo.
The most conservative long-term treatment for Ménière’s disease in the U.S. involves adhering to a reduced-sodium diet and using medication that helps control water retention (diuretics or “water pills”). The goal of this treatment is to reduce inner-ear fluid pressure. Some physicians, more commonly outside of the U.S., also weigh the potential efficacy of using betahistine HCl (Serc) as a vestibular suppressant for Ménière’s disease.5
Medications can be used during an attack to reduce the vertigo, nausea/vomiting or both. Some drugs used for this include diazepam (Valium), lorazepam (Ativan), promethazine (Phenergan), dimenhydrinate (Dramamine Original Formula), and meclizine hydrochloride (Antivert, Dramamine Less Drowsy Formula).
Vestibular rehabilitation therapy (VRT) is sometimes used to help with the imbalance that can plague people between attacks. Its goal is to help retrain the ability of the body and brain to process balance information. When successful, this can help a person regain confidence in the ability to move about.
When conservative treatments don’t work: For the 20–40% of people who do not respond to medication or diet, a physician may recommend a treatment that involves more physical risk. One such method, a intratympanic gentamicin, destroys vestibular tissue with injections into the ear of the aminoglycoside antibiotic (gentamicin). Recently, intratympanic steroid injections have been used with less risk of hearing loss and peristent imbalance.
Another less conservative treatment method involves surgery. Two categories of surgery are available. The goal of the first type is to relieve the pressure on the inner ear. Surgery to reduce pressure is not as widely used now as it was in the past due to questions about its long-term effectiveness.
The goal of the second type of surgery is to block the movement of information from the affected ear to the brain. The process involves either destroying the inner ear so that the ear does not generate balance information to send to the brain, or destroying the vestibular nerve so that balance information is not transmitted to the brain. In either instance, physical therapy is useful to help the brain compensate from the loss of inner ear function due to surgery.

PROGNOSIS

It is difficult to predict how Ménière’s disease will affect a person’s future. Symptoms can disappear one day and never return. Or they might become so severe that they are disabling.

COPING

Coping with Ménière’s disease is challenging because attacks are unpredictable, it is incurable, some of the symptoms are not obvious to others, and most people know virtually nothing about the disorder. Many people with Ménière’s disease are thrust into the role of educator—they must teach themselves, their family, friends, coworkers, and sometimes even health care professionals about the disorder and how it impacts them. Key features of communicating with family and friends include informing them about what might happen with the onset of an acute attack and how they can help. If a low-sodium diet is effective, family and friends should be informed about how important it is for them to support adherence to the diet regimen. Changes in lifelong eating patterns can be easier with the assistance of others.
Managing an acute attack involves preparation. This includes consulting with a physician about any appropriate drugs that can be taken when an acute attack occurs, and deciding ahead of time when it is appropriate to go to a hospital. During an attack, it is helpful to lie down in a safe place with a firm surface, and avoid any head movement. Sometimes keeping the eyes open and fixed on a stationary object about 18 inches away is helpful. In order to control dehydration, a doctor should be called if fluid intake is not possible over time due to persistent vomiting.
After an acute attack subsides, it is not uncommon to want to sleep for several hours. Resting in bed for a short time is appropriate, if the person is exhausted. But it is also important for the person to get up and move around as soon as possible so that the brain readjusts to the changed balance signals. Precautions need to be taken in this process to accommodate any new balance sensations.
Successfully coping with symptoms involves understanding the disease. Talking with health care providers, communicating with other people who are experiencing the same disease, and reading books and articles about the topic are all helpful methods of learning more about Ménière’s disease.
- See more at: http://vestibular.org/menieres-disease#sthash.AonGJvvL.dpuf

http://vestibular.org/menieres-disease

Monday, November 17, 2014

Cinnamon Bread

Cinnamon Bread

1 package yellow cake mix
3/4 C. Fat Free Vanilla Chobani Yogurt
3/4 Cup Fat Free Milk
4 Eggs
1 teaspoon Vanilla extract
1/2 C. Sugar
2 T. Cinnamon


  1. Pour cake mix into a large mixing bowl. Remove 3 Tbsp from the mix and discard.
  2. Add yogurt, water, eggs, and vanilla. Beat until completely smooth.
  3. Spray each loaf pan and fill half way with batter.
  4. In a separate bowl, mix the sugar and cinnamon together.
  5. Sprinkle ⅓ cup of the cinnamon sugar mixture on to the half filled loaf pans.
  6. Add remaining batter to each loaf pan. Be mindful that the mix will rise.
  7. Sprinkle the remaining cinnamon sugar mixture on top of each loaf.
  8. Using a butter knife, gently move the batter around creating cinnamon swirls.
  9. Bake at 350°F for 45 to 50 minutes.
http://www.duncanhines.com/recipes/muffins-loaves/Duncan%20Hines%C2%AE/cinnamon-bread-2/?utm_source=facebook&utm_medium=paidsocial&utm_content=worldkindnessday-11.13.14&utm_campaign=bakingholiday