Quick and Easy Sour Cream Crescent Rolls

To find a good book to read or for more free recipes, visit http://ruralroute2.com/ If you would like to serve fresh homemade crescent rolls for a special dinner or family get-together, this recipe takes only 2 hours from start to finish. ~ 2 packages of dry yeast (or 4 teaspoons bulk yeast) ~ 1 cup warm water ~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added) ~ 1/2 cup sour cream (use light sour cream, if you like) ~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick) ~ 1/3 cup sugar ~ 1 teaspoon salt ~ 6-7 cups flour Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes. To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?). Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie). Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking. Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet. This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours. © 2007 LeAnn R. Ralph

How Simple Coffee Machines Work

The most common coffee maker is the drip coffee machine. The drip coffee maker is such named because the hot water is made to drip down freely to the coffee beans. Be mindful that the taste of the brewed coffee will rely on the amount of water that you put inside the water bucket. Too much water will dilute the taste of the coffee while too less of it will result to a stronger brew. There are measurements in ounces and milliliter along the water bucket to serve as a guide. The water inside the water bucket is heated as it passes along a heat-resistant tube. The tube then goes into the drip area and release the heated water that is just below the boiling temperature. The water is heated by a heating element, the sort of resistive heating coil that gives out heat when electricity is passed through it. This is no different from the heating coil of the toaster oven. The heating element has two purposes: it has direct contact with the water inside the water bucket to boil it for a coffee brew and it keeps the coffee warm with the use of the heating pad where the coffee container is rested. The coffee container or coffee kettle is a heat-resistant glass supported by a durable polyester plastic handle. The glass is transparent so you can easily check if you are running out of coffee brew. The coffee kettle will be kept warm for more than one hour by the heating pad. By this time, it’s expected that the coffee kettle already needs replenishing. If not, the coffee may be already cold enough to be enjoyed and you have to make a new brew again. The coffee maker is the only coffee machine that has become part of the usual home appliances. Other coffee machines can only be found in coffee shops. Note that other than the coffee maker, however, another coffee machine, the espresso maker, is starting to make its way into household use. With this in mind, it seems that more and more people are getting addicted with coffee. Also, specialty and espresso coffee brews are also becoming popular among coffee lovers around the world. Today, most models of coffee machines are semi-automatic to automatic. Buttons and switches replaced the manual coffee straining and lever pushing, in case of espresso machines. Also, some are packed with features that will enable one to make any kinds of coffee in mind. Among these special features are built-in coffee bean grinder and frothe maker. With these high-end coffee makers, you can concoct your own coffee recipe.

An Espresso A Day...?

An Espresso A Day … ? While many of us enjoy—indeed, rely on—our morning coffee, we haven’t been able to shake the popular theory that the caffeine content makes coffee bad for the body. Espresso, a concentrated beverage, has been especially maligned. But there are numerous health benefits to drinking coffee, some of which may surprise you, and might help you enjoy that freshly brewed cup just a little bit more. Even the harshest skeptic is aware of the short-term benefits of coffee: the pick-me-up it provides when we’re feeling drowsy, the enhanced sense of mental alertness, and the increased motor activity. The long-term advantages, however, are more far-reaching. Studies have shown that brewed coffee contains numerous antioxidants, a critical element in disease prevention and control. Specifically, tests have linked moderate coffee consumption with reducing the risk of a diverse range of illnesses, including: * Alzheimer’s disease * Asthma * Cirrhosis of the liver * Colon cancer * Diabetes * Gallstones * Parkinson’s disease At the same time, recent research has disproved the prevailing wisdom that excessive coffee drinking can cause birth defects and cardiovascular disease. This is welcome news to the millions of us who need our morning coffee, whether it’s our preferred freshly ground brew, that scalding paper cup of Joe from the local diner, or an espresso-based nonfat macchiato from Starbucks. However, the negative effects of excessive caffeine intake cannot be ignored. The key is to know what constitutes a “moderate” amount of consumption. An average cup of coffee has between 100 and 150 milligrams of caffeine, with the average espresso containing 80-120 milligrams. Most experts agree that we can drink up to 300 milligrams of caffeine per day without experiencing any long-term negative effects. As such, two to three cups of coffee daily gives us the most benefit with the least risk. However, the 300 milligrams is a measure of total caffeine consumption. If you drink sodas, which can contain anywhere from 0-60 milligrams of caffeine, you must balance your caffeine intake accordingly. Those of us who love our coffee can enjoy it with the knowledge that, far from being detrimental to our health, a few cups a day can provide a needed burst of energy and help reduce the risk of common diseases. To find out more about coffee and the best products for your household, visit www.espressozone.com, www.cooking.com, and www.kitchen-universe.com. These comprehensive sites will help you select the best types of coffee, coffee-makers, and accessories to indulge your coffee needs—in moderation, naturally

When Did Soda Become Our Water?

Last night I met with my Wednesday night running group. During the run our conversation turned to the subject of drinking pop. A general consensus was many people drink soda as their only source of fluid. I found that really ironic, with all the commercials about bottled water. Everywhere I go I see bottled water. I thought that everyone drank water. But then again I am not everyone. I was told that people think that it is ok to just drink pop because; there is water in soda pop. Well yes there is water, I must agree. What about carbonated water and sugar that are also added to soda. I just don’t believe that soda is as good for you as drinking water. What did they do before the invention of soda pop? Those poor cavemen only had water to drink. Is it the sugar in pop that causes an addiction? I think that there is a comforting good feeling when people drink soda. Like having a treat with every time that a drink is taken. I wonder if it’s the super sizing of all the fast food restaurants that have helped people become so addicted to pop. Or all the free refills that eating establishment’s offer. Then I was told that people do not like the taste of water. This I can understand because I add lemon to the water that I drink a lot of the time. Does this make me just like a soda pop consumer? I guess the whole point of all this ranting is that I was totally shocked to watch someone drink about a gallon of pop when eating supper. This same person describing in great detail to me how they wanted to be a great runner. The only thing that needed to be changed was to eat better. I found that so amazing. I guess that does not make anyone’s dream any less important because they drink a lot of soda pop. I tried to explain why water is so important to this person. After a few sentences I realized that life only teaches words do not. I wonder if this needs to happen for all those in this world who want to do things their way.

Olive Oil, Your Health, Your Kitchen

Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that it was once accused of increasing the harmful cholesterol. It was a fat, so it had to be bad for us. Fortunately, we left those times behind and now olive oil and most fats are much better understood. The main reason olive oil is healthy is because it is rich in healthy monounsaturated fatty acids. About 75% of that monounsaturated fat is oleic acid, which is very stable even at high temperatures. Moreover, our body processes oleic acid easier than other fatty acids. Secondly, organic extra virgin olive oil also contains high levels of antioxidants like phenols, and vitamins E and A, which fight free radicals and thus prevent premature aging. Those antioxidants help neutralize the oxidation process, which is common to alls fats, and preserve the properties of olive oil too. So, the fact that olive oil is capable of resisting oxidation at higher temperatures much better than seed oils makes it the safest vegetable oil for frying. Many in the non-Mediterranean industrialized countries feel uneasy when a Mediterranean recipe calls for frying in olive oil. Frying is an old cooking technique that is very popular in the Mediterranean cuisines. It is as much an integral part of the healthy traditional Mediterranean diet as consuming raw olive oil with bread and salads. Some olive oil tips for the kitchen When heated up, olive oil expands in volume and food absorbs it less than other cooking oils. Therefore, you need a smaller quantity of olive oil. If it didn't burn in your frying pan, you can reuse olive oil up to three times. Some say even five times, but I personally never use it more than twice. Olive oil transmits flavors between foods, so never fry meat in olive oil you used to fry fish and vice versa. My grandmother always kept a jar for fish and one for meat next to the olive oil bottle. It is the best way not to get flavors mixed up. Finally, olive oil looks thicker than other vegetable oils, but this is only appearance as, contrary to popular belief, it has no more calories than sunflower oil, for instance. Olive oil for your health In the 13th century Arnau de Vilanova, doctor of the Catalan royal family, already realized that a moderate intake of olive oil enhanced the vital functions of the body. In the 20th century, the late American doctor, Ancel Keys MD, documented that the olive oil based Mediterranean diet reduces the risk of cardiovascular disease. We see that contemporary research has confirmed what the Mediterranean peoples knew and practiced intuitively all along. Heart disease is the Achilles' heel of modern societies living at a frantic pace. Since Dr. Keys and his followers realized that we in the Mediterranean have a better cardiovascular health, the first medical studies on olive oil focused mainly on that area. They proved that olive oil balances the cholesterol levels, can reduce the risk of a heart attack, can play a role in the prevention of arteriosclerosis, and fights high blood pressure. Later, research was extended to other areas like digestion, cancer, and diabetes. The results have been very positive and olive oil usually comes through with flying colors. One particular study concluded that with only two tablespoons of virgin olive oil every day you can begin to experience the health benefits that the Mediterranean peoples have enjoyed for so long. Incorporating it naturally into your eating practices is simple. Integrating olive oil The easiest way is to get into the habit of drizzling olive oil over slices of bread or toasts, consuming it as a dressing for sandwiches instead of butter, and adding it to salads with some salt. Wherever you go in the Mediterranean, Morocco, Provence, Tunisia, Italy, Greece, Catalonia, Andalusia, or Majorca, you'll find people eating their own combination of bread and raw olive oil. As a Catalan I eat pa amb tomaquet, literally bread with tomato, almost every day: as part of my breakfast, as a snack, or, I admit, when I am too lazy to cook dinner. It is the Catalan bruschetta, so to say, and you can prepare it in no time with slices of bread or toasts, both are fine. Here is the most basic recipe for pa amb tomaquet. Cut a very ripe tomato crosswise, rub the bread with one half on both sides, drizzle olive oil liberally over the bread and sprinkle some salt. You can eat it plain or add any topping and accompaniment you like: prosciutto-style or cooked ham, cheese, tuna fish, an omelet, anchovies, figs, olives. Even with a chocolate bar at tea or coffee time, it may sound weird, but it is delicious. Other recipes with raw olive oil are authentic allioli, salads with olive oil dressing, cold sauces like romesco, and sopa de farigola or thyme soup. As the Catalan saying goes: Sopa sense oli no val un dimoni, literally, Soup without oil isn't worth a devil, meaning that a soup with no oil is junk. Here is the recipe. In a soup pot, bring 2-quart ( 2 l) water to a boil together with 2 peeled garlic cloves and 2 sprigs thyme. Simmer for 10 minutes and drain. Place 1 or 2 slices of country- style bread on the bottom of each soup bowl, drizzle them liberally with extra virgin olive oil and ladle the soup over it. In the spring and summer this soup is also great with mint instead of thyme. Recent studies have shown that the health benefits of the Mediterranean diet are not derived from olive oil alone, but from the Mediterranean diet as a whole. So, eat well and enjoy!

Understanding the Food Pyramid for Kids

In 2005, the US Department of Agriculture released the new food pyramid plan. Kids and adults alike no longer need to follow the same horizontally sectioned food pyramid. Adults now have their own pyramid while there is also a new food pyramid for kids. What does this say now about food, nutrition and diet? The new food pyramid for kids basically implies that kids have different nutritional and diet needs as adults. Kids need to follow the specifications in the new food pyramid for kid so that they can grow up healthy and strong. The food pyramid for kid is telling kids and parents that kids should eat a variety of food items from all the food groups. A healthy meal according to the food pyramid for kid should therefore contain lean meat, beans, nuts, fish, milk, dairy products, fruits, grains, vegetables and some fats. The food pyramid for kid however is not telling kids to eat everything in the same amounts. The same age old advice still holds about eating more grains, fruits and vegetables than other food types. Oils and sugar should be eaten in smaller portions. Parents should also note that some foods in each category should not be eaten in great amounts. Fruit pies and tetra pack juices for example do not necessarily contain the same nutrients as real fruits and should only be taken occasionally. The best way to encourage kids to follow the food pyramid for kid requirements is to set a good example. Parents and other family members should vow to eat only healthy food. It would also help to keep the whole house free of junk food and other food items that are less in nutritional value. The new food pyramid for kid is also trying to tell us that kids should be given a lot of time to exercise. Good physical play for example is advisable for kids to stay healthy. Parents can also encourage kids to follow the physical exercise advice of the new food pyramid for kid by being a good example and engaging in physical activities as well. Parents can keep kids active by participating in family camping activities or family sports games. The whole business of eating and living healthy may be a difficult concept to teach children. The food pyramid for kid also suggests however, that healthy living and eating should be taught slowly but surely.

I Love German Wine And Food - A Baden Pinot Noir

If you are in the market for fine German wine and food, you should consider the Baden region of southeastern Germany. You may find a bargain, and I know that you will enjoy yourself fun on this fact-filled wine education tour in which we review a local Pinot Noir. The Baden region is the southernmost wine-growing region in Germany. Most of its many vineyards are found in a long, narrow strip between the Black Forest and the Rhine River. Across this river lies the French wine region of Alsace. Although approximately sixty percent of local wine is white, the red Pinot Noir is definitely the most important grape variety in Baden. White varieties include the German-bred Mueller Thurgau, Pinot Gris, Pinot Blanc, and Riesling. Baden ranks third in Germany for both vineyard acreage and total wine production. Slightly over one third of its wine production is QbA wine, the remainder is the higher quality QmP wine. Baden produces no table wine. If you're going to be in Baden, why not visit Baden-Baden? This town, simply called Baden until 1931, is the center of a famous spa taking advantage of the local hot springs already known to the Ancient Romans. The city offers a casino, the oldest casino in Germany. This was where the famous Russian writer Fyodor Dostoyevsky wrote The Gambler. It wasn't only a labor of love; there were gambling debts to pay. Be sure to visit Abtei Lichtenthal, a medieval Cistercian abbey. The Festspielhaus Baden-Baden (Baden-Baden Festival Theatre) is Germany's largest opera house and concert hall with 2,500 seats. Before reviewing the Baden wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Schwarzwaelder Schinken (Black Forest Ham). Continue with Forelle (Trout) done in dozens of ways. For dessert indulge yourself with Schwarzwaelder Torte (Black Forest Cake, Chocolate Cake with Whipped Cream and Cherries). OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Konigschaffhausen Pinot Noir 2003 13.0% alcohol about $15 Let's start by quoting the marketing materials. The hot growing season of 2003 facilitated a level of ripeness in the vineyards of many regions, including Baden, that was almost unprecedented. Expect ripe strawberry, cherry, and plum aromas and flavors. This Pinot would complement grilled salmon or veal chops. My first meal consisted of breaded, fried chicken breast with potato salad, eggplant, and tomato salad. Perhaps because I knew that the wine was a Pinot Noir, I tasted the earth and a bit of tobacco. This wine and food pairing was quite successful. For my next tasting, I started with a tomato-based eggplant salad and humus topped by very piquant Moroccan spices. The heart of the meal was beef stew and potatoes. Once again I knew this Pinot Noir was a Pinot Noir and I enjoyed it all the way. The final meal wasn't really a meal. It was a late night snack of cold barbequed chicken. The wine was excellent and tasted of light cherries. My initial reaction was that the wine came up short, but after a few sips I thought otherwise. As often, I tried this wine with two cheeses. The first was an overripe French Camembert, a soft cow's milk cheese. The wine became flatter, and while it was still fruity what a shame to combine the two. It was as if somebody shaved the top off the wine. I guess you know by now that German Limberger cheese can be quite pungent; this one was certainly starting to smell but interestingly enough the odor didn't really affect its taste. My Pinot Noir retained a bit more of its fruit than when paired with the Camembert, but frankly, why waste this wine with this cheese? Final verdict. I'm going to buy this wine again. The 2003 vintage is no longer available so I'll grab the 2004 and see what a difference a year makes.