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Recipe: bee cake

Lots of different bread sorts, wrapped in craft paper.
Source: Flickr

Bee Cake (Coffeecake)

1 1/4 to 1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1 package active dry yeast
1/3 cup milk
1/4 cup water
2 tablespoons margarine
1 egg, at room temperature
Coconut Topping
Vanilla Creme Filling

In a large bowl, mix together well 1/2 cup of the flour, sugar, salt, lemon peel and yeast. Set aside.

In a saucepan over low heat, combine the milk, water and margarine until very warm (120 to 130 degrees). (The margarine does not need to melt). Gradually add the heated mixture to the dry ingredients and beat 2 minutes at medium speed with mixer. Be sure to keep the bowl scraped often. Add egg and 1/2 cup flour and beat on high speed for 2 minutes, scraping the bowl occasionally. Stir in enough additional flour to make a soft dough. Cover the dough in the bowl with a clean towel and let rise in a warm place, free from draft, until doubled – about 30 minutes.

In the meantime, make the coconut filling (recipe follows). Stir the batter down and spread the batter in a greased 8-inch square pan. Cover with a clean towel and let rise in a warm place, free from draft, until doubled, about 30 minutes.

Very gently spread the cooled coconut topping mixture over the batter. Bake in preheated 350 degree F oven for about 30 minutes. Remove from pan to cool on wire rack. When cool, split the cake horizontally in half. Spread the Vanilla Creme Filling over bottom half and replace the top half. Serve at once, or refrigerate until serving time. Cut into squares to serve.

Coconut Topping

In a saucepan over medium-high heat combine:

2/3 cup flaked coconut
1/4 cup granulated sugar
4 tablespoons (1/2 stick) margarine
1 tablespoon toasted slivered almonds
2 tablespoons honey
1 tablespoon milk
1/8 teaspoon almond extract

Cook until margarine and the sugar melt. Then bring it to a boil. Reduce heat and simmer for 1 minute. Cool.

Vanilla Creme Filling
Follow package directions to prepare 1 (3 ounce) package of instant vanilla pudding and pie filling mix, using 1 1/4 cups milk and 1/2 cup sour cream.

Makes 1 coffeecake.

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Recipe: raspberry cream bread

Raspberry Cream Bread
Yields 1 loaf.

3/4 cup sour cream or yogurt, regular or low fat
2 tablespoons unsalted butter or vegetable oil
1 1/2 teaspoons raspberry extract
1/3 cup canned raspberry pie filling
2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/4 teaspoon salt, to taste
1 1/2 teaspoons active dry yeast

If the instructions that came with your baking machine call for the yeast to be placed in the baking pan first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour cream or yogurt into the pan and add the butter (or canola oil), raspberry extract, raspberry filling, flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own separate dispenser if your machine has such a device. Set the machine to its rapid-bake cycle for this loaf.

When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered over the top.

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Ouch! Baby’s First Shots

Ouch! Baby’s First Shots

Natural Candida Cleanse – Permanent Yeast Infection Treatment
Source: Flickr

Now that your bundle of joy has arrived, it is your responsibility to keep her safe and healthy.
Immunizations/vaccinations protect your baby from serious and some life-threatening illnesses. They boost your baby’s immunity and help her make antibodies to combat infections.
Some vaccination myths busted
If all the children in his school are immunized, my child cannot get sick.
The chances of acquiring an infection are reduced if everyone else is immunized. But imagine what would happen if everyone had the same bright idea! Protect your child with a shot and help prevent the spread of disease as well.
Vaccines often cause the diseases they are supposed to prevent!
Vaccines are prepared using killed or weakened germs to prepare your child respond to the ‘real’ ones. Vaccine-induced disease is extremely rare.
My baby need not be vaccinated against the diseases, which are uncommon in my geographical region.
Germs know no geographical boundaries. They can spread via travel and immigration. If your child is not protected against a particular disease, he can acquire it if exposed to the germs.
Too many shots will overburden my baby’s immune system.
A normal baby’s immune system is equipped to handle vaccines as well as the natural microbes she is exposed to everyday.
ABC of baby’s first shots
The DTaP vaccine defends your child against three diseases: Diphtheria, an infection that blocks the airways and can affect the heart and nerves, Tetanus or ‘lock-jaw’ and Pertussis, commonly known as whooping cough.
Three common infections Measles, Mumps and Rubella (German Measles) are taken care of by the MMR vaccine.
Hib vaccine prevents meningitis, a serious infection of the membranes covering the brain caused by a bug called Haemophilus influenzae (Type b).
PCV vaccine protects your child from pneumonia, meningitis and other serious infections that can be caused by another germ Pneumococcus.
You need to vaccinate your child against Hepatitis B (Hep B vaccine), a viral infection that can cause chronic liver diseases like cirrhosis and liver cancer.
Polio, an infection with serious complications like paralysis can be averted by the IPV vaccine or Oral polio drops.
Your child might also be given the varicella vaccine for chickenpox and annual flu shots to thwart influenza.
Confirm the immunization schedule with your doctor, since it may vary in different countries. Maintain an immunization card for your baby to know which shot is due, when. Marking those important dates on your calendar ensures you don’t forget them.
You will also need this record when you enroll your child in a baby-care center or school.
What about immunization side effects?
Most babies will only have minor immunization side effects like fever, soreness at the injection site or mild rash. An ice pack applied to the site will reduce the swelling. You doctor might prescribe acetaminophen or ibuprofen to reduce fever and pain.
Serious allergic reactions are very rare and occur within minutes to hours of the shot.
Call your doctor immediately if you observe any difficulty in breathing, wheezing, fainting, weakness, hives or excessive crying.
Vaccinations may be an unpleasant experience for your baby (more so for you), but a few tears now will go a long way in keeping her healthy all her life.

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Recipe: jam and cheese loaf


Jam and Cheese Loaf
1 package dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 1/2 cups biscuit baking mix
1 tablespoon granulated sugar
1 egg, beaten
8 ounces cream cheese
1/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup strawberry preserves

Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 tablespoon sugar and egg, stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.

Punch dough down, and turn out onto a lightly greased baking sheet; roll into a14 x 9-inch rectangle.

Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3-inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes or until doubled in bulk.

Bake at 350 degrees F for 20 minutes.

Remove from oven, spoon preserves down center. Return to oven an additional 5 minutes.

Remove from oven and let stand 10 minutes before serving.

Makes one 14-inch loaf.

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Recipe: buttermilk pizza dough

How to Get Rid Of Wheezing In Chest
Source: Flickr

Buttermilk Pizza Dough

The flavor of this dough is faintly cheesy and the texture softer than most doughs. If you like a less chewy crust, you will enjoy this one. 4 to 5 cups all-purpose flour
1 1/2 cups buttermilk
1/2 cup (1/4 pound) butter
3 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1 tablespoon vegetable oil
2 packages dry yeast Put the butter and the buttermilk in a saucepan and place it over a low flame. Warm the milk slowly so the butter melts in it. Do not let the milk get hot. Stir the yeast and sugar into 1/2 cup of warm water. Let stand for 5 minutes.

Sift 4 cups of flour, the salt, and baking powder into a large bowl. Stir in the warm milk and melted butter. Add the yeast mixture. Mix the ingredients thoroughly and then turn them out onto a floured board. Knead for 8 minutes, incorporating more flour into the dough if necessary to keep it from being too sticky. When the dough has reached a smooth consistency, put it in a clean bowl and brush vegetable oil over the top of the dough. Cover with a clean towel and place in a warm, draft-free place for 1 1/2 hours.

This recipe will make:
2 thin crust pizzas, 12 inches each
2 stuffed pizza pockets
1 thick crust pizza, 14 inches
6 – 6-inch pizzas