Do you still remember with dial-up internet connection? The Internet is becoming very important to use every day for work, communication, and revel in the present. Many of the benefits that can be obtained from the internet, it gives us the option of choosing an internet service that is fast and reliable. Our long standing experience and stability also excellent reputation for your best choice in Dial UP internet Service. Cooper was also committed to the highest standards of security, privacy, and business practices that give Cooper.net one of the most recommended dial-up internet services in the u.s. and Canada.

There's a lot on offer by cooper.net is to you in internet access among other packages for Standard Dial Up you can enjoy Free Technical Support, 56 k dial up Internet Service, Nationwide Access and Email Accounts Included only for $ 9.95. In addition there is still a better package for those of you who feel less satisfied with Standard dial Up package by choosing PremiumHiSpeed Dial-Up plus service that gives more than a standard package including: Copper HiSpeed Accelerator, Free CopperArchive, Free Call Alert and Up to 5 Email accounts only for $ 14.95.

Broadband packages at Satellite, dsl, and more featuring Amazingly Fast and Affordable Broadband Satellite 12Mbps downstream Options available in most areas for more speed for gaming, downloads, or video feeds connection. To get that package you can contact directly with the contact Free American Tech Support call us at: (888) 336-3318 or Email us at: [email protected] to get a discount and warranty is very interesting.

In hotel lobbies and restaurants must offer guests a warm welcome in their decor.  Of course, this includes keeping it flawlessly, but how it is dressed is also essential to their experience. So that visitors feel comfortable and happy with the initial response

The most natural assist in the room in the best possible way, there is a range of hotel supplies to help.  it is essential that the base be provided, such as kettles, irons, hairdryers, pendants, and so on. However, adding a few details, such as offering slippers and bathrobes can also contribute to creating the right atmosphere.
 
Taking care of the more luxurious elements of the bathroom is also important, for example by looking after the guests with amenities that are well suited for the environment and the surrounding area. Today there are many different types of amenities to choose from, from basic yet classic, affordable sets to high-end products with herbal extracts and fragrances for the guests to in all luxury inch

Also In the bathroom, the first impression is all important. This includes, again, make sure the basics are present. This means that the stocks of the toilet tissues, sanitary bags and dispensers, as well as essential bathroom accessories like bath mats and shower curtains, always included when ordering in Hotel Supply Online.

Atlanta Hotel Supply  provides a variety of essential goods important as it is to present good rooms with accessories and toiletries, similarly it is important to ensure that all parts of the hotel are clean and neat at all times. Although not the most glamorous part of running a hotel, housekeeping and cleaning is the most essential, in order to maintain standards and ensure a healthy and hygienic environment for guests and staff.

At each level, it is essential that hotel amenities used for cleaning and maintenance of the hotel are in good supply. This includes the fundamentals such as cleansers, wipes, rubber gloves and such. However, it is also essential that the domestic trolleys are suitable for the task, with plenty of opportunities and space for everything needed to clean and restore a room.
 
Each hotel owner is well aware of how much work goes into running a hotel. However, like many things, the work can sometimes be really fully understood if it goes wrong. This can easily be seen, even though there is only made a mistake in not ordering enough hotel supplies like Hotel Bar Supplies

There’s no denying the appeal of farm fresh veggies, exotic fruit, eggs, and meat. However, not everyone lives within walking distance, or driving distance for that matter, of a local farm. What do you do when you can’t get to a farm? Get online! Though they toil under the sun, farmers are no strangers to technology. Modern farmers have moved beyond traditional marketing avenues such as roadside fruit and vegetable stands, farmers markets, and grocery stores to the Web.

For example, FromTheFarm.com carries everything from exotic fruit, vegetables, eggs, and certified Piedmontese beef (the gold standard for high protein, low fat, melt-in-your-mouth beef) to cheese, nuts, oils, rice and grains, honey, and more (Source: Piedmonteses Beef by From The Farm). No matter what you’re craving, you can find farm fresh products with just a few clicks of the mouse.

For the freshest products available, look for an online farmers market or gluten free online grocery that truly delivers from the farm to your table. Ideally, the products will be shipped directly from the farm or ranch to your doorstop rather than stored in a warehouse. By ordering directly from the farm, not only can you cut out the middleman and associated costs, you’re likely to receive the freshest produce possible. Fruit and vegetables destined for a warehouse are typically picked before they’re ripe to account for longer transit times and minimize bruising. In contrast, produce destined for your table is more likely to be fresh, ripe, and ready to eat.

Ordering exotic fruit, certified Piedmontese beef, and freshly picked vegetables online is much like ordering other products online. You’ll add items to your cart, pay with a credit card, and enter your shipping address. A few days later, or even the next day depending on your shipping choice, FedEx, UPS, or the U.S. Postal Service will deliver your package. Perishable products such as Piedmontese beef and cheese are usually packed with dry ice.

Whether you have a craving for produce grown in a different climate or simply can’t get to the local farm, you can get the same great products by ordering online directly from the farm.

There are many different types of foods that are available. These offer the variety that is necessary to please even the most distinguishing palette. Something that you may want to consider, however, is not only the taste that the food provides but also the health benefits that it provides as well. Many people have turned from eating foods at their local restaurant to eating them after they have been prepared at home. They realize that they are able to make the food healthier and that they know everything that goes into the food as they are cooking it (Source: coconut jam recipe at Hungry Globetrotter). So regardless of whether they are making an authentic Chimichurri sauce or if they are looking for a coconut jam recipe, they can make it in a way that is to their complete satisfaction.

Many people have also gotten away from cooking all of their foods and have begun to serve as much raw food as possible. Although it may be difficult to have a completely raw lifestyle, eating some of your food raw is going to provide benefits that will be seen on the outside and felt on the inside. If you are going to prepare a variety of raw foods, however, you want to make sure that you have access to interesting and new items on occasion so that it does not become boring. If you give yourself the gift of monthly food boxes through a subscription service, you will have access to the variety of foods that you need and the ingredients necessary to prepare a wide variety of interesting foods.

<!--[if gte mso 9]> Normal 0 false false false IN X-NONE X-NONE <![endif]-->

At one time, almost everybody grew their own food and provided much of the meat that they needed from their own location. Those times have really changed, however, and although some of us may grow a garden, it is unlikely that we are going to have cattle in our backyard to provide us with the beef that we need. That is why it is important for you to have a location available where you can purchase these items as you need them. It doesn’t matter if you are talking about Berkshire  pork or certified piedmontese beef, getting it from the source is always going to be better than getting it from a location where there are several middlemen involved (Source: Berkshire Pork by From The Farm). The meat itself is going to be fresher and it’s going to have that authentic taste. If you buy it at your local grocery store, it is likely to have lost much of its taste. In fact, grocery stores can legally spray the meat that is in their cases to make it look fresher, something that most of us find quite unsavory.

It is also important for you to have a wide variety of fruit at our disposal. Most of us have fruit that is grown in our local area but we may also want to buy fresh fruit online from outside of our area. This is especially important for those who live in colder climates and want to get citrus fruit for their health. If you buy it fresh from an organic farm, you will find that you are getting something that provides you with the vitamins that you need.

There are a number of things that need to be kept in mind when you are opening a restaurant. One thing is that you want to ensure that you are opening it in a location that is going to offer you the best opportunity for success. For example, there may have been restaurants in the area that did not do well in the past. This is not always a matter of offering poor service or poor food; it could be where you are located. You should also consider the conveniences that are being offered to your customers, including consumer mailing lists that you are using. When you are sending out mailing lists to consumers, make sure that they’re relevant to your target audience (Source: Mailing Lists For Marketing by ProMarketing Leads).

To illustrate, let’s say you open a restaurant in the bay area. You have everything set up properly, from the location of your restaurant down to the excellent food and service that you are providing. The service that you offer should reflect the overall quality of the restaurant. Use one that is going to allow you to take the payment directly at the table so that the credit card is never going to be out of sight from the patron. This is not only going to help to speed things along, it is also going to be a convenience that your customers are going to appreciate. That will lead to additional repeat customers and a greater possibility that you will have new customers enter your doors. It’s also important that your customers can contact your business mailing lists in order for you to update them on news, coupons, and events.

<!--[if gte mso 9]> Normal 0 false false false IN X-NONE X-NONE <![endif]-->

<!--[if gte mso 9]> Normal 0 false false false IN X-NONE X-NONE <![endif]-->

Baking with your children is one of the best known family-bonding moments. Time spent together in teaching and learning allows you to spend quality time with them that will create a wholesome family fun and enjoyment.

Baking cookies with any or all of your children is entertaining. Cookies are versatile, handy, sweet and fun to make. They can be made in different versions, flavors, sizes and designs kids will like doing. Just prepare the dough in the evening and bake them the next morning. Older children can read the recipe while adults can guide them on what steps to take. Small children will enjoy rolling the dough into balls and flatten it with a fork, similar to making peanut butter cookies. They most likely will love the cookies all the more.

One of the main ingredients that can enhance your cookie is cornstarch. It plays a big role in many food recipes, especially when added to dough. In fact, most baked recipes in the 20th century used corn starch in conjunction with flour. Bakers discovered cookies baked with cornstarch have a notably fine texture with more tender crumbs, compared to cookies baked with flour alone.

In 1892, Argo Corn Starch was launched. It continued to be the source of much conjecture even to the present. Upon its merge with Kingsford in 1899, its experts created recipes bearing this wonderful discovery of corn starch to food. 

Here is a simple and delicious cookie recipe that will bring you and your children a batch of fun to bake.

Lemon Shortbread Cookies

Ingredients:

    1 1/3 cups Argo or Kingsford's Corn Starch
    2 cups all-purpose flour
    2 cups butter or margarine
    2/3 cup powdered sugar
    1 teaspoon
    1/2 teaspoon vanilla
    Lemon peel, finely shredded

Procedure:

    Preheat the oven to 350°F.
    In a large bowl, beat butter until softened. Add the powdered sugar.
    Beat until well combined.
    Add lemon peel and vanilla. Beat well.
    In a medium bowl, stir together flour and corn starch, add to mixture and beat well.
    Roll dough into 1-inch balls. Let your kids to do this, they will love it.
    Place on ungreased cookie sheets. Press each ball with the tines of a fork to create subtle design.
    Bake for about 15 minutes, or until bottoms are lightly browned.
    Cool on wire racks.

Makes six dozen Lemon Shortbread cookies that can be enough fun to go around for everyone.

Strudel Makes the Woman

Grandpa Max loved butter cookies. He liked his Chivas Regal from a heavy cut-glass decanter, but the little butter cookies with coarse sugar sprinkles just had to come from a can.

His pleasures were simple born from a childhood of poverty, and his need for tidiness bordered on compulsion. Grandpa did all the ironing and packed all the suitcases, each layer of clothes sandwiched between tissue paper and sheets of plastic recycled from the dry cleaners. It was Grandpa Max who would stand in my bedroom like a soldier and teach me how to reassemble my dissheveld sheets and blanket into a proper bed. I had sleep in my eyes and my Barbie nightgown was twisted around me like a frenzied static sock. "Make ya' bed after ya' git oudda it, kiddo." he offered, dressed in his signature starched Van Hussen and perma-press pants. "This, not orange juice, is the way to start the morning." Then he'd show me how to get a brush through my tangled brown hair.

Grandma would have made him Scottish shortbread from scratch, but the man preferred store bought. When the pretzel-shaped contents, with their stiff little paper cups were spent, each container was reused to hold tea bags, Sweet 'n Low, or tiny packets of soy and duck sauce.

When my grandparents moved to Florida in the early 1970's, those blue cans with their little pictures of Dutch villages became the loving receptacles of Grandma's cookie care packages. Opening each lid revealed layers of Linzer tortes, rugelach, and strudel; each separated by a piece of wax paper. Grandma did the baking. Grandpa did the packing. You never knew what would be inside. Half the fun of receiving one of these boxes, mailed immediately after baking and marked no less than ten times with the word "fragile" , was eating your way through each delicious layer. I'd race to cut through all the tape and open the cardboard flaps just to catch that first wiff--a combination of her perfume and a myriad of cleaning products. At that moment I was transported right into their kitchen. I'd breathe deeply into the box and relive a time when my best friend lived down the block and being grown-up was the distant future.
I was to immediately call Miami and report any breakage. Invariably there were a few. Grandma was shrewd and never took the blame for a recipe that went array. She just may have forgotten some intergral ingredient to bind the recipe, but, the drama of the crumbled cookies, fell on Max for not putting enough tissue paper in with the silver trays.

"Ma-ac," she'd start off, not even calling him by his correct name. "Ya' broke the cookies," yelling to be heard over the soundtrack of Flower Drum Song. Rather than continue his umpeeth solitaire game, he'd scramble to the kitchen to defend himself.

"Lily, wud are ya' tawking bout? Cus-ik-sin I wrapped 'em plenty".

I had one set of grandparents that spoke only Yiddish. These two spoke the worst Brooklyn venacular you could imagine. It was a home were teabags were teaballs, Indians lived on reservoirs, and everything to the front of the house was a stoop.
When I came to spend the night, Grandma once said, "It's a good thing I have a cot, or I wouldn't know wheres to putchuz!" I always got to bed early at their house, 'cuz-ik-sin' I didn't want to catch Grandpa without his teeth in. Besides, at six in the morning, he'd be doing his unintended Spike Jones routine with the plates and silverware from the dishwarsher.

When these care packages still came on my birthday, even after I had had children of my own, I would devour all but one cookie, and there it would sit the entire year until the next batch. I just couldn't eat the last one until a new box arrived. There were definite separation issues tied to those cookies. As long as I held on to one of Grandma's treats I was holding on to her, and that this would somehow tempt fate and keep her healthy till the next year.

The Wild Rose Inn Bed and Breakfast was open for business the year that Grandma, now widowed, turned eighty-eight. I had spent years as an itinerant tradeswoman buying, renovating, and selling my homes. This last purchase of a dilapidated Victorian apartment house would be my finest work, and hopefully an end to my non-settled mode of living. I had shuffled my son, Austin, and Jake the dog, through six houses in six years. His toy chests were labeled moving boxes. I got Christmas cards from the storage company. To help make our situation more tolerable we got in the habit of writing a new and simple song for each house, and would sing it as we drove there.

"We're going home to Willow, to put our head on a pillow. We'll meet Jakey on the street. Our little house just can't be beat".

I couldn't change the past. But I vowed to give Austin a home where he could mark his growing height on the threshold of his bedroom door.

The Wild Rose project took all the money I could beg or borrow to be overhauled into upscale accommodations, never knowing that this endeavor was truly "in-my-blood". I had lived in Woodstock for nearly twenty years and finally had a piece of property on "the Monopoly board", and, even though I had spent my teen-age years living on Cape Cod and working the coffe shop and running the switchboard of my dad's motel, I didn't realize that innkeeping was not for the domestically challenged. With the onslaught of guests came the reality of constant laundry, grocery shopping, and baking.

A genetic disposition to the occupation was welcome. When the grand opening came my family arrived from various parts of the country to help create a grand event: a huge Victorian lawn party complete with a chamber ensemble for guests that would come dressed in period costumes. We prepared cucumber tea sandwiches and trays of pretty petit-fours. When the work was done, over a cup of strong black tea and a plate of cookies, grandma shared with me hand-me-down stories of her grand parents inn and tavern in Russia.

In the days of the Russian czars Jewish innkeepers, unlike their gentile competitors in that profession, were compelled to pay exceptionally high taxes, plus additional big fees for the liquor permit, taxes so extremely high that it was utterly impossible for my distant relative to earn but a poor living with the full help and cooperation of his wife. This matriarch, to help out her husband, would bake delicious cakes and tasty rolls, only to attract the eyes and appetites of non-Jewish customers whose wives did not posses the skill or talent for flavorful baking.

Being that I was now a fifth-generation innkeeper I would have to turn in my tool belt for an apron, get into the kitchen, and learn the family recipe for making strudel. Beautiful Russian strudel filled with raisins, candied fruit, and homemade plum butter.

I come from a long resilient line of Jewish mothers, women that utilized homemaking and baking for gains in an era when women were scarce in professional kitchens.

My great-grandmother was known as Bubbe--a woman that stood only four and a half feet high and measured all of her ingredients with a "yarzeit" glass. (This is a glass that was once filled with candle wax and was lit on the anniversary of a relatives passing). In 1916, with six children and a husband that spent more time in other womans beds that his own, Bubbe owned and operated The Spencer Hotel of Saratoga Springs, New York. It was one of many Jewish boarding houses in that upper-crust town where Yiddish was spoken. I love hearing my grandma speak of the sumptuous furnishings, horse-hair stuffed sofas, and oriental carpets with the softest pile she had ever felt. Gamblers frequented the place and her father, Rueben, would dance the night away with their fashionable wives. One day she wandered into the attic of that mammoth rooming house and discovered an antique trunk filled with Victorian ball-gowns. The attic was eventually renovated with smaller guest rooms, rooms for jockeys at the famous Saratoga Race Track.

Boarders paid twenty five dollars a week, which included three meals a day. Friday night dinners were with matzo ball soup, homemade gefilte fish, and roasted chicken. Satuday afternoons featured Cholent, a thick bean concoction with tender beef, barley, and potatoes that was prepared in the hours prior to the start of the sabbath. The symbolic Cholent, a dish that required no preparation or stove top manipulation, making it therefore Kosher, was served with a side of cold stuffed derma. Sunday afternoons saw dairy kugel, potato blintzes, and fresh fruit. Bubbe's strudel was always the finishing touch of every meal served to her guests.

My own mother and grandmother share a relationship that revolves around food and the kitchen. To this day they still argue about who makes the best mondelbrot. Grandma claims their recipes for this Jewish biscotti are identical, but hers are cake-like (and crumble) where my mother's have more snap.

During World War II, when her husband earned fourteen dollars a week for the family doing electronic repairs, grandma ran a luncheonette out of a renovated tool shack at the Idylwild Airport (later to become JFK). When there was no one to look after my mother, she was tethered--literally--to her mother's apron strings by a rope. Grandma cooked breakfast and lunch for the pilots at what was then a little airport. Her menu was a bit more assimilated than that of her mothers. The breakfast speciality was "The Gashouse Egg", a piece of buttered white bread toast with an egg fried in the center cut-out, with a side of homefries. Add a cup of coffee and the bill came to fifty cents. Dessert carried the blood-line. Russian strudel was always the finishing touch. Wrapping it in a paper napkin, grandma would stuff a piece into the pocket of each of her most loyal patrons.

As a young girl, my mother got to watch Bubble Lena bake strudel many times for the reason that after Bubbe was widowed, she would live with each of her six children for a three-month stay. Like most of the coveted family recipes, their secrets were withheld until matrimony.

My mom and dad began married life in a small ground floor apartment in a two-family house in Brooklyn. One day grandma decided it was her daughters turn to learn the family recipe and offered a hands-on strudel-baking lesson. My mother watched as the dough was worked until paper thin. The filling wasn't difficult, but the dough required a certain expertise. The crucial part was in the initial preparation; the dough needed to be pounded and stretched. As they were slapping it against the kitchen table to work it the ladies worked up a sweat. They continued to bang it around until they were almost done. They were waiting for the dough to gain its elasticity when all of a sudden there was a loud knock at the door. My mom wiped the moisture from her face and opened the door to find the landlady, who lived upstairs, looking impatient and frustrated. With her hands on her hips, she expressed wonder at how her tenants could possibly be cold -still. She had turned the heat up several times. My mom was puzzled. What she didn't know was the standard rule of two-family living: If you need more heat, rap hard on the pipes. My mother and grandmother still laugh about that till this day.

I've come to realize that innkeeping and baking cookies go hand-in-hand. The arresting aroma of the freshly baked stuff can not be replaced by vanilla scented potpouri. When my guests follow the wafting scent up the stairs to my kitchen, like Bugs Bunny following the scent of a carrot, I know I've reached their core. When melting chocolate hangs from their lip all pretenses are dropped and they are, once again, at home.

I've pilfored the family vault to acquire recipes. No matter the diet trend, low-carb or no-carb, the cookies get polished off. On the rare occasions when I have the pleasure of baking with both my mother and grandmother, I sit the "girls" in my kitchen with five pounds of flour and, like the millers daughter in a fairy tale, tell them they can't leave the room until it is all spun into strudel-gold, strudel that is now the finishing touch of the meals I serve to my guests.

Strudel

Filling:

1 box yellow rasins

1 box dark raisins

1 (8 ounce) container candied citrus fruit

1 (8 ounce) container mixed candied fruits

Rind and juice of 1 lemon

Rind and juice of 1 orange

2 apples, cored

1 jar strawberry jam

10 ounces homemade plum butter or 1 (10 ounce) jar prune butter

1 ½ pound walnuts, chopped

1/2 cup sugar

1 shot rye or scotch

Additional:

½ walnuts, chopped fine

Cinnamon and sugar

Dough:

5 cups flour

¾ cup vegetable oil

3 eggs, beaten

¼ sugar

1 teaspoon salt

1 cup lukewarm water

Preheat oven to 350 degrees F.

Prepare the filling by combine all ingredients in a large bowl, set aside.

In another large bowl, mix the flour, salt and sugar. Make a well in the center.

Into a medium sized bowl, mix the oil, water and eggs - pour this mixture into the well of the dry ingredients.

Mix the dough either by hand or with an elctric mixer using a bread hook until it is well combined. Remove the dough to a lightly floured surface and aggresively knead for almost 10 minutes.

Have no mercy on the dough and bang it against the surface several times. Dough must be smooth, shiny and elastic. Flour a bowl and set dough to rest, covered, for half an hour.

Cut into four potions. Knead each portion before rolling. Roll the dough half way and start to strech by placing your hands under the dough and pulling gently until it is thin. The shape should be a long rectangle approximatley 10" wide by 18" long.

Oil the dough lightly by brushing with a small amount of vegetable oil. Place ½ cup additional finely chopped walnuts on dough, sprinkle with cinnamon and sugar.

Add filling ingredients along the width of the dough. Roll up the dough, being sure to tuck in the end edges as you go. Place roll seam side down on a lightly greased cookie sheet.

Score roll every two inches - making deep cuts, but not enough to go through the entire roll. Flatten lightly by hand.

Bake at 350 degrees for ½ hour, or until golden brown.

PLUM BUTTER

1 1/2 lbs. (about 9 fresh lg.) plums, sliced and pitted

2 cups sugar

1/2 teaspoon cinnamon

Dash of nutmeg, cloves and allspice

In heavy kettle stir plums and 1/2 cup sugar over lowest heat. When juices flow, bring to boil; cook 5 minutes or until fruit is tender.

Pour into blender. Chop on low speed, 2 seconds. Return to kettle; add remaining sugar and spices. Bring to boil.
Reduce heat, yet maintain active bubbling; cook 5-10 minutes, stirring frequently. Test for doneness -- mixture will "sheet" from spoon.
Ladle at once into hot sterilized screw top jars leaving 1/2 inch headspace. Seal with clean, dry, metal lids.
Makes 3 1/2 pints.

Austria's cuisine comes from the Austro-Hungarian cuisine and it has Italian, Bavarian, Hungarian, and Czech influences. Austrian pastries are famous and it is true that the people there love desserts. Vannilekipferl is a Christmas dessert and these are little, crescent-shaped cookies which are made with ground hazelnuts or almonds. These little snacks are flavored, often with vanilla, and they have powdered sugar on top. They come from Vienna.

Tortes and chocolates are also popular in this cuisine and the Sachertorte is especially renowned. Sachertorte consists of chocolate sponge with apricot jam in the middle. The frosting is made of dark chocolate and there are also chocolate flakes decorating the sides and top. This tasty treat is often served with unsweetened whipped cream. Another famous Austrian cake is the Zwetschkenfleck, which is a plum and cinnamon-topped, upside down cake. Marzipan is used a lot in Austria's dessert recipes and this ingredient is made with almond meal and sugar.

Hot chocolate with whipped cream is a beloved comfort food. So, what about American dessert recipes? Perhaps jello recipes are not so common in the country as they are in the United States and sometimes it is nice to take the time to make an authentic Austrian dessert. At other times, when you are more in a hurry, jello recipes can save you time and effort and they are sure to taste good. As for American apple pie, Austria's capital, Vienna, has apple strudel, which is similar.

This typical Viennese dessert is a rectangular pastry containing apples, raisins, cinnamon, breadcrumbs, and sugar. Sometimes a tot of rum is added to it. Walnuts, pine nuts, or almonds are optional ingredients. It is important to make apple strudel pastry very thin.

Recipe for Zwetschkenfleck

There are three kinds of Austrian plum cakes, which are cookie-type cakes, cake-type cakes and yeasty ones. The following recipe makes a cake-type recipe and you will need to have a mixer to make it. The eggs must be beaten until they are fluffy and light, else the batter will not have the right consistency.

You can either do this by beating the eggs and sugar together for about ten minutes, by separating the whites and yolks and beating the whites, then adding the yolks alternating with the sugar, or by beating the whites until they are stiff and then beating the yolks with sugar, before combining the whole lot.

What you will need:

    1 1/2 teaspoons baking powder
    4 eggs
    1 lb pitted plums, cut in quarters or halves
    1/2 lb all purpose flour
    3 1/2 oz melted butter
    3 1/2 oz water
    Powdered sugar, as needed

How to make it:

Preheat the oven to 400 degrees F. Cream the sugar with the eggs using your electric mixer. Slowly add the oil, then spoon in the flour gradually, alternating with the water. When the mixture is smooth, spread it into a parchment paper-lined jelly roll pan or a rimmed baking sheet. Leave a one inch border around the outside.

Cover the dough with the plums, skin side down and bake the cake for half an hour or until the fruit is soft, and the dough is golden brown. Sprinkle powdered sugar over the zwetschkenfleck and cut it into squares. Serve it with unsweetened whipped cream.

The dessert recipes in this article for great for any occasion but seem especially suited for brunch or a dessert bar where you want to offer a selection of desserts. Try this Better For You Apple Strudel which can be made into a diabetic dessert by substituting Splenda granulated for the sugar. No one will even notice the difference.

BETTER FOR YOU APPLE STRUDEL-YUMMY!
1/3 cup raisins (reg or golden)
2 tbsp water
1/4 tsp vanilla extract
3 cups apples, peeled & coarsely chopped
1/3 sugar
2 tsp sugar
3 tbsp flour
1/4 tsp ground cinnamon
8 sheets phyllo dough (18 x 14-inches)
2 tbsp melted butter
2 tbsp canola oil

Combine the raisins, water, and vanilla extract together in a small microwavable bowl. Microwave, uncovered, for 1 to 1 1/2 minutes on high; let stand in microwave for 5 minutes. Drain.

In a mixing bowl, toss the apples, 1/3 cup of sugar, flour, and cinnamon together. Add the raisins and toss lightly. Set aside.

On your work surface, place one sheet of the phyllo dough, keeping other sheets covered with a damp towel to prevent drying out. Combine the melted butter and the canola oil; reserve 2 teaspoons. Lightly brush the butter mixture on the sheet of phyllo. Repeat the process until all 8 sheets of phyllo have been used, stacking one on top of the others. Place the apple mixture in the center of the phyllo sheets to within 2-inches of both ends and one long side and within 4-inches of the other long side. Fold both short edges up over the filling. Roll up jellyroll style starting with the long side with the 2-inch border. Place strudel seam side down on a baking sheet sprayed with nonstick cooking spray. Use a sharp knife to cut diagonal slits in the top of the strudel. Brush with the reserved butter mixture. Sprinkle with the 2 teaspoons of sugar.

Bake in a preheated 350 degree oven for 35 to 40 minutes or until golden brown. Best when served warm.

NOTE: Replace the sugar with Splenda granulated for a diabetic dessert.

EASY GOLDEN VELVET CRUMB CAKE
1 1/2 biscuit baking mix
1/2 cup sugar
1 large egg
1/2 cup cold water*
2 tablespoons butter-flavored shortening
1 teaspoon vanilla extract
Broiled Topping, recipe follows

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

In a large mixer bowl, blend all ingredients (except topping) using an electric mixer on low speed for less than a minute to blend, scraping bowl often. Beat on medium speed 3 to 4 minutes.

Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes or until cake top springs back when lightly touched with fingers. While cake is still warm, spread top with the broiled topping.

BROILED TOPPING:
3 tablespoons butter, softened
1/3 cup brown sugar, packed
2 tablespoons light cream
1/2 cup coconut
1/4 cup chopped pecans

Combine the topping ingredients in a small saucepan and heat to melt butter and brown sugar. Set oven to broil. Spread the topping over the cake and broil 3 inches from the heat 3 minutes or until the topping is browned. Watch carefully or topping will burn!

The amount of American food and drink you can now get hold of in the UK is growing by the day, not least in the area of breakfast cereals. Any British person who watches American TV shows, soaps, sitcoms and movies will know of at least one brand of American breakfast cereal. And now they can find out what it tastes like by buying it from online American food retailers that have appeared in recent years.

So what is available and what is popular? A quick Google search for "American breakfast cereals" will give you a list of online sellers that you can take a look at. Here's a list of what appear to be the most popular and best-selling American cereals in the UK at the moment.

1) Lucky Charms

One of the most famous cereals in the world, most people are aware of the tagline "They're after me Lucky Charms!", as the leprechaun (called, of course, Lucky) from the advert says. Lucky Charms are basically frosted oats and coloured marshmallows in the shape of hearts, moons, pots of gold and other things you would associate with a leprechaun. It's not as unhealthy as it sounds either, containing 12 vitamins and providing a good source of calcium.

2) Froot Loops

Another big name cereal, this time from the world famous Kellogg's. This multi-grain cereal is flavoured with multiple fruit flavourings and is advertised by Toucan Sam. It's a long standing cereal in the States and there's also a marshmallow version! You may already be aware of Froot Loops and have wanted to try them. Now you can.

3) Reeses Puffs

This one is probably an acquired taste. Why? Because it comes from Hershey, the makers of Reese's Peanut Butter Cups and yes, it contains peanut butter! Actually it is a combination of corn puffs in Hershey's cocoa and Reeses' peanut butter flavour. A favourite with the Americans for sure, and becoming increasingly popular in the UK. Only the USA would consider having peanut butter with breakfast, but these are the same people that have it with jam on sandwiches!

4) Pop Tarts

Yes, you've been able to get Kellogg's Pop Tarts in the UK for quite a few years now, but they are nothing like the American version and they certainly don't come in the range of flavours available in the States. Just look at these - Cookies & Cream, Wild Grape, Strawberry Milkshake, Apple Strudel. The list is endless! Now that the American versions are available in the UK, you can try them all. The beauty of these is their convenience of course - just pop (hence the name) them in the toaster, wait a minute or two and they're done.

5) Pancakes

Ever fancied a proper breakfast of American pancakes with syrup? Well now you can have it. There are a range of authentic pancake mixes from a variety of manufacturers including Aunt Jemima, Bisquick and Mississippi Belle and each of them offer proper syrup to go with it.

Almost all people want to have an ideal physique. Building an ideal physique is not an easy task for some people. There are many people who want to have an ideal physique become stressful because they do not get a good result from their efforts. If you want to build an ideal physique, there are some ways that you are able to do. The first important way that you are able to do in building an ideal physique is consuming the healthy foods that can help you to build your ideal physique. The most important thing that you need to do to build your ideal physique is doing the physical exercises regularly. It is better for you to do it regularly in order to get an ideal physique quickly. Besides, you also need to use the body building supplement. Axisht is one of the body building products that you are able to use to build your ideal physique. There are many people who want to build an ideal physique have bought axisht here.

Today, there are many body building products that are offered in the market. That is why you are able to get them easily. Moreover, there are also some online stores that offer various body building products. There are many people like shopping the body building products online because of its benefits. Saving your time is one of the benefits from purchasing the body building products. If you want to buy those products online, you do not need to go to the store directly. You are able to order them from your home. In you want to buy the body building products online, you need to buy them in the right online store. There are some popular brands of body building products that are offered in the right online store. Bsn is one of the popular brands that you are able to buy in the right online store.

Grandpa Max loved butter cookies. He liked his Chivas Regal from a heavy cut-glass decanter, but the little butter cookies with coarse sugar sprinkles just had to come from a can.

His pleasures were simple born from a childhood of poverty, and his need for tidiness bordered on compulsion. Grandpa did all the ironing and packed all the suitcases, each layer of clothes sandwiched between tissue paper and sheets of plastic recycled from the dry cleaners. It was Grandpa Max who would stand in my bedroom like a soldier and teach me how to reassemble my dissheveld sheets and blanket into a proper bed. I had sleep in my eyes and my Barbie nightgown was twisted around me like a frenzied static sock. "Make ya' bed after ya' git oudda it, kiddo." he offered, dressed in his signature starched Van Hussen and perma-press pants. "This, not orange juice, is the way to start the morning." Then he'd show me how to get a brush through my tangled brown hair.

Grandma would have made him Scottish shortbread from scratch, but the man preferred store bought. When the pretzel-shaped contents, with their stiff little paper cups were spent, each container was reused to hold tea bags, Sweet 'n Low, or tiny packets of soy and duck sauce.

When my grandparents moved to Florida in the early 1970's, those blue cans with their little pictures of Dutch villages became the loving receptacles of Grandma's cookie care packages. Opening each lid revealed layers of Linzer tortes, rugelach, and strudel; each separated by a piece of wax paper. Grandma did the baking. Grandpa did the packing. You never knew what would be inside. Half the fun of receiving one of these boxes, mailed immediately after baking and marked no less than ten times with the word "fragile" , was eating your way through each delicious layer. I'd race to cut through all the tape and open the cardboard flaps just to catch that first wiff--a combination of her perfume and a myriad of cleaning products. At that moment I was transported right into their kitchen. I'd breathe deeply into the box and relive a time when my best friend lived down the block and being grown-up was the distant future.
I was to immediately call Miami and report any breakage. Invariably there were a few. Grandma was shrewd and never took the blame for a recipe that went array. She just may have forgotten some intergral ingredient to bind the recipe, but, the drama of the crumbled cookies, fell on Max for not putting enough tissue paper in with the silver trays.

"Ma-ac," she'd start off, not even calling him by his correct name. "Ya' broke the cookies," yelling to be heard over the soundtrack of Flower Drum Song. Rather than continue his umpeeth solitaire game, he'd scramble to the kitchen to defend himself.

"Lily, wud are ya' tawking bout? Cus-ik-sin I wrapped 'em plenty".

I had one set of grandparents that spoke only Yiddish. These two spoke the worst Brooklyn venacular you could imagine. It was a home were teabags were teaballs, Indians lived on reservoirs, and everything to the front of the house was a stoop.
When I came to spend the night, Grandma once said, "It's a good thing I have a cot, or I wouldn't know wheres to putchuz!" I always got to bed early at their house, 'cuz-ik-sin' I didn't want to catch Grandpa without his teeth in. Besides, at six in the morning, he'd be doing his unintended Spike Jones routine with the plates and silverware from the dishwarsher.

When these care packages still came on my birthday, even after I had had children of my own, I would devour all but one cookie, and there it would sit the entire year until the next batch. I just couldn't eat the last one until a new box arrived. There were definite separation issues tied to those cookies. As long as I held on to one of Grandma's treats I was holding on to her, and that this would somehow tempt fate and keep her healthy till the next year.

The Wild Rose Inn Bed and Breakfast was open for business the year that Grandma, now widowed, turned eighty-eight. I had spent years as an itinerant tradeswoman buying, renovating, and selling my homes. This last purchase of a dilapidated Victorian apartment house would be my finest work, and hopefully an end to my non-settled mode of living. I had shuffled my son, Austin, and Jake the dog, through six houses in six years. His toy chests were labeled moving boxes. I got Christmas cards from the storage company. To help make our situation more tolerable we got in the habit of writing a new and simple song for each house, and would sing it as we drove there.

"We're going home to Willow, to put our head on a pillow. We'll meet Jakey on the street. Our little house just can't be beat".

I couldn't change the past. But I vowed to give Austin a home where he could mark his growing height on the threshold of his bedroom door.

The Wild Rose project took all the money I could beg or borrow to be overhauled into upscale accommodations, never knowing that this endeavor was truly "in-my-blood". I had lived in Woodstock for nearly twenty years and finally had a piece of property on "the Monopoly board", and, even though I had spent my teen-age years living on Cape Cod and working the coffe shop and running the switchboard of my dad's motel, I didn't realize that innkeeping was not for the domestically challenged. With the onslaught of guests came the reality of constant laundry, grocery shopping, and baking.

A genetic disposition to the occupation was welcome. When the grand opening came my family arrived from various parts of the country to help create a grand event: a huge Victorian lawn party complete with a chamber ensemble for guests that would come dressed in period costumes. We prepared cucumber tea sandwiches and trays of pretty petit-fours. When the work was done, over a cup of strong black tea and a plate of cookies, grandma shared with me hand-me-down stories of her grand parents inn and tavern in Russia.

In the days of the Russian czars Jewish innkeepers, unlike their gentile competitors in that profession, were compelled to pay exceptionally high taxes, plus additional big fees for the liquor permit, taxes so extremely high that it was utterly impossible for my distant relative to earn but a poor living with the full help and cooperation of his wife. This matriarch, to help out her husband, would bake delicious cakes and tasty rolls, only to attract the eyes and appetites of non-Jewish customers whose wives did not posses the skill or talent for flavorful baking.

Being that I was now a fifth-generation innkeeper I would have to turn in my tool belt for an apron, get into the kitchen, and learn the family recipe for making strudel. Beautiful Russian strudel filled with raisins, candied fruit, and homemade plum butter.

I come from a long resilient line of Jewish mothers, women that utilized homemaking and baking for gains in an era when women were scarce in professional kitchens.

My great-grandmother was known as Bubbe--a woman that stood only four and a half feet high and measured all of her ingredients with a "yarzeit" glass. (This is a glass that was once filled with candle wax and was lit on the anniversary of a relatives passing). In 1916, with six children and a husband that spent more time in other womans beds that his own, Bubbe owned and operated The Spencer Hotel of Saratoga Springs, New York. It was one of many Jewish boarding houses in that upper-crust town where Yiddish was spoken. I love hearing my grandma speak of the sumptuous furnishings, horse-hair stuffed sofas, and oriental carpets with the softest pile she had ever felt. Gamblers frequented the place and her father, Rueben, would dance the night away with their fashionable wives. One day she wandered into the attic of that mammoth rooming house and discovered an antique trunk filled with Victorian ball-gowns. The attic was eventually renovated with smaller guest rooms, rooms for jockeys at the famous Saratoga Race Track.

Boarders paid twenty five dollars a week, which included three meals a day. Friday night dinners were with matzo ball soup, homemade gefilte fish, and roasted chicken. Satuday afternoons featured Cholent, a thick bean concoction with tender beef, barley, and potatoes that was prepared in the hours prior to the start of the sabbath. The symbolic Cholent, a dish that required no preparation or stove top manipulation, making it therefore Kosher, was served with a side of cold stuffed derma. Sunday afternoons saw dairy kugel, potato blintzes, and fresh fruit. Bubbe's strudel was always the finishing touch of every meal served to her guests.

My own mother and grandmother share a relationship that revolves around food and the kitchen. To this day they still argue about who makes the best mondelbrot. Grandma claims their recipes for this Jewish biscotti are identical, but hers are cake-like (and crumble) where my mother's have more snap.

During World War II, when her husband earned fourteen dollars a week for the family doing electronic repairs, grandma ran a luncheonette out of a renovated tool shack at the Idylwild Airport (later to become JFK). When there was no one to look after my mother, she was tethered--literally--to her mother's apron strings by a rope. Grandma cooked breakfast and lunch for the pilots at what was then a little airport. Her menu was a bit more assimilated than that of her mothers. The breakfast speciality was "The Gashouse Egg", a piece of buttered white bread toast with an egg fried in the center cut-out, with a side of homefries. Add a cup of coffee and the bill came to fifty cents. Dessert carried the blood-line. Russian strudel was always the finishing touch. Wrapping it in a paper napkin, grandma would stuff a piece into the pocket of each of her most loyal patrons.

As a young girl, my mother got to watch Bubble Lena bake strudel many times for the reason that after Bubbe was widowed, she would live with each of her six children for a three-month stay. Like most of the coveted family recipes, their secrets were withheld until matrimony.

My mom and dad began married life in a small ground floor apartment in a two-family house in Brooklyn. One day grandma decided it was her daughters turn to learn the family recipe and offered a hands-on strudel-baking lesson. My mother watched as the dough was worked until paper thin. The filling wasn't difficult, but the dough required a certain expertise. The crucial part was in the initial preparation; the dough needed to be pounded and stretched. As they were slapping it against the kitchen table to work it the ladies worked up a sweat. They continued to bang it around until they were almost done. They were waiting for the dough to gain its elasticity when all of a sudden there was a loud knock at the door. My mom wiped the moisture from her face and opened the door to find the landlady, who lived upstairs, looking impatient and frustrated. With her hands on her hips, she expressed wonder at how her tenants could possibly be cold -still. She had turned the heat up several times. My mom was puzzled. What she didn't know was the standard rule of two-family living: If you need more heat, rap hard on the pipes. My mother and grandmother still laugh about that till this day.

I've come to realize that innkeeping and baking cookies go hand-in-hand. The arresting aroma of the freshly baked stuff can not be replaced by vanilla scented potpouri. When my guests follow the wafting scent up the stairs to my kitchen, like Bugs Bunny following the scent of a carrot, I know I've reached their core. When melting chocolate hangs from their lip all pretenses are dropped and they are, once again, at home.

I've pilfored the family vault to acquire recipes. No matter the diet trend, low-carb or no-carb, the cookies get polished off. On the rare occasions when I have the pleasure of baking with both my mother and grandmother, I sit the "girls" in my kitchen with five pounds of flour and, like the millers daughter in a fairy tale, tell them they can't leave the room until it is all spun into strudel-gold, strudel that is now the finishing touch of the meals I serve to my guests.