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Recipe: buttery king cake

Buttery King Cake

1/2 cup milk
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups bread flour, divided
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 tablespoon freshly grated lemon peel
1/2 teaspoon ground nutmeg
1 egg
1 tablespoon milk
A plastic doll, 1-inch high
Dried bean or pecan half
Frosting (recipe follows)

Heat 1/2 cup milk until warm (105 to 115 degrees F).

In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees F) about 1 1/2 hours, or until dough doubles in volume.

Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.

Preheat oven to 350 degrees F.

Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.

Frosting
3 cups confectioners?
sugar
1/4 cup fresh lemon juice
1 to 2 tablespoons milk
Yellow, green and purple decorating sugars

Combine confectioners? sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.

Makes 14 servings.

Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein

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Tip-Top Treatment For Baby Bottoms

Tip-Top Treatment For Baby Bottoms

Surrounded by Idiots
Source: Flickr

Until recently, mothers have had to rely on adult over-the-counter antifungal creams to treat their babies‘ cases of diaper rash complicated by yeast infections. For the first time, a prescription product-Vusion™ (0.25% miconazole nitrate, 15% zinc oxide and 81.35% white petrolatum) Ointment-is available and is indicated and specifically formulated for the treatment of this condition, called diaper dermatitis complicated by candidiasis (DDCC), in infants 4 weeks and older. Confirmation of DDCC is determined by microscopic evaluation for presence of pseudohyphae or budding yeast.

DDCC is a highly prevalent rash in infants that can cause great discomfort and distress. Typically, DDCC infections are characterized by a rash of bright red patches with irregular, raised borders and white scales on the surface. The main patches are often surrounded by smaller patches and painful sores or blisters.

Infants often get DDCC when their diapers chafe and break the surface of the skin, making it easier for microorganisms such as yeast to invade the skin. Other risk factors for DDCC include diarrhea, prolonged diaper rash, skin hygiene and the recent use of broad-spectrum antibiotics. The condition can occur anytime of year, but DDCC is often triggered in the winter months when the use of antibiotics commonly prescribed for illnesses such as ear infections is at its peak.

Treatment options have included the use of antifungal products, steroids and combination products that are not specifically approved for the treatment of DDCC or for use on infants.

“With Vusion™ Ointment now approved for the U.S. market, pediatricians and dermatologists can prescribe a treatment specifically meant for the condition that it was designed for and that is well tolerated for use on infants,” said Dr. Mary Spraker, a pediatric dermatologist and associate professor in Emory University’s Department of Dermatology, who assisted in the design of a Phase 3 clinical trial of the product. “Doctors are no longer reliant on prescribing antifungal agents intended for adults that have not been tested on children with DDCC.”

Vusion™ Ointment was developed by Barrier Therapeutics, a Princeton, N.J.-based pharmaceutical company focused on the discovery, development and commercialization of products in the field of dermatology.

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Recipe: Danish Rye Bread

Danish Rye Bread

DSC_3844.jpg
Source: Flickr

INGREDIENTS:

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour

1 teaspoon yeast
1 teaspoon white sugar
1/2 cup warm water
1 cup rye flour

1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour (optional)

PREPARATION:

In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

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Recipe: ginger beer

Caroon seeks chemicals at a pharmacy to speed up a change going on inside of him in
Source: Flickr


Ginger Beer
This is alcoholic, so please don’t let the children drink it!

To Make the Plant
2 ounces fresh baker’s yeast
2 level tablespoons superfine sugar
2 level tablespoons freshly ground dried ginger, bought
from a spice store and NOT a supermarket

Mix yeast and sugar together in a small, clean plastic or china bowl with a small wooden spoon. Add ginger and slowly mix in 1/4 cup of hand-hot water. Stir until well blended, then add another cup of hand-hot water and place in a very clean glass jar and leave, uncovered, in a warm place.

To Feed the Plant
10 level teaspoons freshly ground dried ginger
10 level teaspoons superfine sugar

Each day feed the plant. Do this by sprinkling onto the surface 1 teaspoon superfine sugar and 1 teaspoon ginger. Do this for 10 days.

To Complete the Process
19 cups cold water
2 large fresh lemons
2 1/4 cups superfine sugar

When you have fed the plant for 10 days, dissolve the 2 1/4 cups superfine sugar with 3 3/4 cups of the water in a heavy-bottom 4-quart saucepan. Heat slowly, stirring with a wooden spoon, until he sugar is dissolved. It will not take long.

Using a thoroughly cleansed 10-quart plastic bucket, pour in the sugar and water mixture. Add another 2 1/2 cups cold water and the strained juice of two lemons. Now add the remaining 12 1/2 cups of water. Take the plant you’ve been feeding for 10 days and strain the liquid through muslin into the bucket. Save the sludge if you want to make more. Stir all the liquid well and pour into screw-top bottles. The 2 1/2-liter plastic screw-top soda bottles are ideal for this. Using a funnel, fill each bottle, leaving about a 2-inch air gap at the top for the ginger beer to breathe. Place the tops on, but don’t tighten down until the following day.

Sample after 5 days, covering the neck of the bottle with a cloth when opening. A small amount of sediment may collect at the bottom of the bottle. Decant the contents of the bottle into a pitcher, taking care that the sediment remains in the bottle. Serve chilled. Dilute with a lemonade soda or beer to make a refreshing drink.

To continue the plant, divide the sludge into two glass juice containers, add 1 1/4 cups of hand-hot water to each and feed the plant in the previous manner. You’ll then be running two plants and will be making double the amount.

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Recipe: Greek Christmas Bread

Greek Christmas Bread

INGREDIENTS:

* 1 pk (or 1 tablespoon) Active Dry Yeast
* 1/4 cup Warm Water (110 to 115 degrees)
* 1/3 cup Sugar
* 1 tea spoon Ground Cardamom
* 1/4 tea spoon Salt
* 1 Egg
* 1/4 cup Milk
* 1/4 cup Vegetable Oil
* 1 1/2 cup Whole Wheat Flour
* 1 cup All-Purpose Flour
* 1/4 cup Golden Raisins
* 1/4 cup Walnuts, chopped

PREPARATION:

Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.