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4C ♦ WEDNESDAY, NOVEMBER 1, 2006 Dieter’s Corner: Share your ideas about taking off pounds By CHARLOTTE PERKINS Journal Lifestyle lulitor Starting this on a personal note, I’m on a weight-loss diet. If you are, too, or if you just want to avoid gaining, this is a space for those of us who don’t have personal trainers and aren’t going to pay hundreds of dollars to have our meals delivered to us or live on cabbage soup. Let’s start sharing realistic reci pes and “good finds” in the grocery store. Send meyou r best tips for diet ing at cperkins(n evansnewspapers. com. Give yourself a nickname and stay anonymous if you like. I’m not recommending any par ticular diet. I do know without reading any more books that there’s no way to lose weight without cut ting way down on sugars, starches DESSERTS From page iC In saucepan bring water and sugar to boil over medium heat. Cook, without stirring, brushing down sides of pan with a brush dipped in warm water to prevent crystalliza tion. Cook about 18 minutes, until dark amber. Remove from heat immediately and stir in cream and walnuts. Spread onto prepared sheet and cool completely. Break into pieces and pulse in food processor until coarsely ground. In microwavable bowl, combine chocolate chips, cream and butter. Heat on high for 2 minutes, stirring twice, until melted and smooth. Slice cake in half lengthwise and then slice each half to make 4 lay ers that measure 4.5 x 12-inches. Brush 1 tablespoon of Cointreau on the bottom layer of cake. Spread 1/4 cup of chocolate ganache and sprinkle with 1/3 cup pra line. Repeat twice; top with last layer of cake. Cover cake with remaining ganache and cover sides with praline. Refrigerate for onehour and up to one day before serv ing. Source: California Walnut Commission Best brownies This is a classic recipe for homemade brownies 1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup Hershey’s Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts(optional) Heat oven to 350 degrees. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beat ing until well blended. Stir in nuts, if desired. Spread Pick up your LED Christmas lights and watch them glow for five years! M/ df)ie l ijfitinq stcrc /- J A Division ol Southeast Licet rival Supply '* 926 Carroll St. • Perry, GA 31069 478-224-8888 T-F 9am-spm SAT 10am-2pm (or what we now call carbs) and fats, simply because those are the big calorie items. My personal theory is that the main reason Americans are getting chubby (Look around you when you’re in a crowd) is that we’re so blessed with money in our pock ets and tasty foods around every corner. We have incredible variety compared to most of the world, and also compared to what most of us had when we were children. We eat out more and take out more, not just because it’s convenient, but also because we’re like kids at the fair. The good news is that there are also more low-calorie, no-sugar, low fat options, and a big variety of fresh fruits and veggies and lean, mean proteins to choose from than batter evenly into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare frosting; spread over brownies. Cut into squares. Creamy Brownie Frosting 3 tablespoons butter or margarine, softened 3 tablespoons Hershey’s Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consisten cy. About 1 cup frosting. Source: Hershey’s Double chocolate pound cake Start with a cake mix, add extra chocolate and sour cream. Make a simple glaze, and you’ve £ot a cake every one will want the recipe for. 1 package chocolate cake mix 2/3 cup water 3 eggs 1 cup dairy sour cream 1 cup miniature choco late chips Easy Glaze: 1/2 cup Ready-to spread frosting -- (any flavor) 2 teaspoons water - or more as needed Heat oven to 350 degrees. Grease and flour 12-cup Bundt cake pan. Beat cake mix withwater, eggs and sour cream in large mixer bowl on low speed, scrap ing bowl constantly, until blended. Then beat on medi um speed, scraping bowl frequently, for two minutes. Fold in chocolate chips. Pour batter into pan. Bake until cake springs back when touched lightly in center, 40- 45 minutes. Cool 10 min utes; invert on wire rack or Remove pan; cool cake com pletely. Spread with glaze made by blending frosting with water. Sprinkle with chopped there ever have been. The trick is to find the ones you like best. Tip one: The morning’s are getting chilly now. It’s time for soup, which is one of the dieter’s best friends, whether you make it yourself or buy it canned. Healthy Choice has a New England Clam Chowder that’s 110 calories per serving, or 220 calories for the whole can. I’ve tried it and it’s good. If you sprinkle in a little Molly Mcßutter while it’s still hot, it’s even better. (Progresso has a pretty good low-fat clam chowder, too). The Healthy Choice Zesty Gumbo with chicken and sausage is good, too, and the whole can comes to 200 calories. If you aren’t familiar with calo rie counting, here’s a comparison. nuts or with flaked coconut. Source: Mastercook Chocolate pecan pie This is a delicious pie adapated from a recipe origi nally in “Bon Appetit.” Crust 1 eup all purpose flour 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons (or more) ice water Filling 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 2 tablespoons (1/4 stick) unsalted butter 1/2 cup (packed) dark brown sugar 3 large eggs 1/4 teaspoon salt 3/4 cup light corn syrup 1 1/2 cups pecan pieces, lightly toasted For crust: Combine first 4 ingre dients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle two tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrig erate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside. For filling: Stir chocolate and but ter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack. FOOD JONES From page jC See Fay’s Turkey Dressing (This is also good with chicken and pork chops) DRESSING: The night before Thanksgiving, Prepare 1 box of Jiffy cornmeal mix or mix of your choice according to box directions. When done, crumble in a large mixing pan. Pinch 1 whole loaf of whole wheat bread into small pieces and add to cornbread. Let stand on counter until morning. Next morning: Mix the two breads togeth er with pan drippings and enough canned chicken broth to make the dress ing about the consisten cy of pound cake dough. Now for the good part! Add six eggs, beaten two tablespoon sage one tablespoon thyme 1/2 teaspoon rosemary Salt and pepper to taste Then: melt 1 stick marga rine in a skillet. Meantime in a food processor and finely chop 4 ribs of cel ery, 2 medium onions and about 1/3 cup fresh pars ley. Saute in butter until done but do not brown (about five minutes). Pour this into the bread mixture. Mix well. Add 1/2 can evaporated milk to dress ing, pour into a large pan and bake at 350 about 1 hour. Remember, when the dressing is hot through, it is done. Only raw ingredi ent is eggs so it doesn’t take too long to cook. Gravy Remove neck, liver and gizzard from boiling pot. Chop liver and giz zard and pick meat from turkey neck. Place back into pot with broth, adding canned broth to make as much gravy as you need for your family. Add Kitchen Bouquet to make the gravy brown. Thicken with about four Tbsps corn starch mixed with a little cold water to make a thin paste. Just before serving, add three chopped hard-boiled eggs to gravy, serve and take a bow! Jads's Saßdwicb Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opm MIL mm::- ~ 40117, Let’s say you need to stay under 1,500 calories a day to lose weight (and it’s more like 1,200 for most women who aren’t running five miles a day.) If you '.iave a fast-food dou ble cheeseburger for lunch, that’s going to be 600-700 calories, and if you add fries, that’s about 400 more. A sweetened soft drink will add another 100 and a hot fudge sun dae (the little one) will be 300 or more calories. Do the math. The soup’s a better choice, and you can have some crackers and a half-sandwich with it. Tip two: Regarding the “half sandwich,” one of my favorite diet tips is that you can cut the calories of anything in half by having half as much of it. It is not engraved Fudge c ake 1 cup butter or marga rine, softened 1 1/2 cups sugar 4 eggs 1/2 tsp baking soda 1 cup buttermilk 2 1/2 cups all-purpose flour 1 1/2 cups semisweet. chocolate mini-morsels, divided\ 2 (4-ounce) bars sweet baking chocolate, melt-* ed and cooled J/3 cup chocolate syrup 2 teaspoons vanilla extract 4 ounces white choco late, chopped 2 Tbsp plus 2 tsp shortening, divided Cream butter in a large mixing bowl, gr adually add sugar, beating well at medi um speed of electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in butter milk, stirring well. Add to creamed mixture alternate ly with flour, beginning and ending with flour. To Find The Perfect Employee $2.50 per line per day $13.00 per column inch display Line Ads Deadline: 2 days prior at 4pm Display Ads Deadline: 2 days prior at Noon CALL US AT 478-987-1823 Fax to: 478-988-9194 or email: n icolec@eva nsnewspapers. co m 478-987-2428 Remember For Your Convenience WE’RE OPEN EVENINGS! 1 •Hot & Cold Sandwiches (Many to Choose) Judy’s Choice This Week: BLT on Texas Toast w/pickles & chips -$3.95 •Hot Soups (Made Fresh Daily) 0 *Kids Menu Available plus Salads • Desserts • Drinks HOUSTON DAILY JOURNAL in stone that a sandwich has to be made of two slices of bread. Tip three: The portion rule applies hig time to commercial salad dressings. Those bottles seem to be designed to encourage using huge amounts, and you can wind up with your salad being high-calorie if you don’t watch out. Example: Two tablespoons of ranch dressing comes to about 150 calories, which is about like adding a tablespoon of melted butter to your salad. Try using a measur ing spoon and cutting that amount in half. (You just have to exercise your fork to make sure it gets dis tributed through your salad.) Check back next week for some ideas on eating out without going off your diet. Suggestions and input are welcome. Add one cup mini-mor sels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. Do not over-beat. Spoon batter into a heav ily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25 minutes or until cake springs back when touched. Invert cake imme diately onto a serving plate and let coql completely. ComEine 4 ounces chopped white chocolate and 2 table spoons shortening in top of double boiler; bring water in bottom pot to a boil, reduce heat to low and cook until nTlxture is melted and smooth. Remove from heat. Drizzle melted white choc olate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small sauce pan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. If desired garnish with choc olate and white chocolate leaves. Makes 10-inch cake. PICK UP OWNER ON the way ho me * 00040092