Ndebele Weddings

The Ndebele wedding is celebrated in three stages, this can take several years. The first stage is Labola for the bride; this is paid in instalments of both money and livestock. The second stage is a two-week sequestration of the bride during which time other women teach the bride how to be a good wife and the third stage is completed when the bride has her first child.

The groom to be sends a letter to the bride's family to request a date for the Labola negotiation. He then has to purchase a sheep; some blankets, a broom and a few clothes for the girl's family. The grooms parents then visit the brides parents and pay the Labola, after this they take the girl to the boys family to get to know him and his family.


Preparation for the wedding day will include writing up a guest list and sending out of the invitations, this happen two weeks before the wedding day. Food is bought and cooked the traditional way this will include 'mielie pap' (traditional maize meal) meat and salads, fruit, sweets and cake are served as dessert on the day.

The official ceremony will take place in a church, family members will be present for this so that they can witness the couple saying their wedding vows and the placing of rings on each others fingers. After the church ceremony the couple will change into traditional clothes and go with the guests to the girls home to eat. After they have finished to eat the couple will sit at a table, which has been especially decorated for them. Everyone present will talk to the couple and give them gifts.

The groom will then thank the guests where after they will go to his home. The oldest boy in the family will be there together with all the parents and grand-parents to give the girl an Ndebele name.

Ndebele Weddings

http://www.writeinafrica.com, Weddings in Africa ISBN 978-0-620-41164-6

Jello Pie Recipe: Classic Jello Pie

Here is the classic Jello pie recipe that makes a lovely presentation for any occasion. You can use practically any flavor of gelatin and fruit to create a rainbow of fruity goodness.

2/3 cup boiling water


1 package Jell-O brand gelatin (any flavor)

1/2 cup cold water

1/2 cup ice cubes

2 containers Cool Whip

1 ready made pie crust


Pour gelatin mix into a large bowl. Bring water to a boil. Pour hot water over gelatin until completely dissolved. In a separate bowl, mix together the cold water and the ice cubes to make one cup. Combine cold water with the gelatin mixture and stir until all the ice melts.

Stir in one container of the whipped topping and beat with a wire whisk until mixture is nice and smooth. Refrigerate the gelatin for 15 to 20 minutes or until gelatin thickens. Spoon the gelatin mixture into the pie crust.

Refrigerate pie for 4 hours or overnight.

=> Jello Pie Recipe: Jello Strawberry Pie

When strawberry season hits, this is a wonderful way to display those red beauties and enjoy their sweet freshness surrounded by a beautiful red shimmer. Oh, and there's a tasty surprise on the bottom, which doubles your enjoyment.

1 package strawberry gelatin

1 pint strawberries

1/2 pint whipping cream

1 cup sugar

1 cup hot water

1 (9-inch) ready made pie shell


In a bowl, dissolve the gelatin in hot water. Wash and hull the strawberries; place strawberries in a separate large bowl and pour the sugar over them; toss lightly until well coated. After the gelatin has cooled (but not set), add gelatin mixture to strawberries. Let mixture chill in the refrigerator until it has congealed.

With a wire whisk, beat the whipped cream, adding 4 tablespoons of the gelatin mixture as you go. Spoon the cream mixture into the bottom of the pie crust.

Pull out the strawberries from the cooled gelatin mixture and lay them on top of the cream mixture. Pour the congealed gelatin into the pie crust. Refrigerate pie for 4 hours or until completely set.

=> Jello Pie Recipe: Cherry Jello Pie

Cherry fans everywhere will enjoy this quick-to-make dessert pie. This pie is literally bursting with cherry flavor.

2 1/2 cups canned red cherries, drained

1/2 cup sugar

1/4 teaspoon salt

1 package Cherry gelatin

2 1/4 cups warm cherry juice and water

1 (9-inch) ready made pie shell


In a large bowl, combine the cherries and the sugar. In a separate bowl, dissolve gelatin in the hot water. Add the cherries, cherry juice and the salt to the gelatin mixture. Refrigerate until gelatin thickens. Pour cooled gelatin mixture into the pie shell. Refrigerate for 4 hours or until gelatin is set. Serve with whipped topping

=> Jello Pudding Pie Recipe: Jello Chocolate Ice Cream Pudding Pie

How can something so delicious be so easy to make? This is a perfect dessert to serve on a hot summer night, or any time you are in the mood for ice cream. For a different flavor of pudding pie, just change the flavor of the pudding mix and the ice cream: i.e. Pistachio pudding and Pistachio ice cream.

1 1/2 cups milk

1 cup chocolate ice cream

1 large package instant Jello chocolate pudding mix

1 ready made graham cracker crust pie shell


In a large bowl, mix milk and ice cream together; stirring until well blended. Add pudding mix and stir until mixture is creamy and smooth (note: DO NOT use electric mixer).

Pour chocolate mixture into pie shell. Refrigerate for 2 hours before serving. Top with whipped cream, if desired.

Jello Pie Recipe: Classic Jello Pie

Easy to make – fun to drink


Quick and Easy Southern Pecan Bars

Winter time is the perfect time to try new recipes. Besides the traditional cakes and pies during the holidays, pecan bars are a wonderful change and very easy to make for the entire family. This is also a good recipe to let the kids try out on the weekend.

This recipe remind me of growing up in Tennessee where my family grew pecan trees in our backyard. My grandmother Mamie, always picked pecans from the tree, then made her specialty homemade pecan pie. This recipe taste very similar to that but in a more quick and easy format.


Try this quick and easy recipe and watch these delicious pecan bars disappear right before your eyes. It's also an easy alternative to the traditional Southern Pecan Pie recipe. Add a new twist to an old Southern favorite, pecans. Your family will love it.

Quick & Easy Southern Pecan Bars

1 ¾ cups all-purpose flour

1/3 cup firmly packed brown sugar

¾ cup butter or margarine

1 cup firmly packed brown sugar

4 eggs, room temperature

1 cup dark corn syrup

¼ cup butter or margarine, melted

1/8 teaspoon salt

1 ¼ cups chopped pecans

Combine flour and 1/3 cup brown sugar. Cut in ¾ cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13x9x2 inch pan. Baked at 350 degrees for 15 to 18 minutes.

Combine 1 cup brown sugar and remaining ingredients except the pecans, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350 degrees for 35 to 40 minutes or until firm. Let cool, then cut into bars. Yield 15 to 20 bars. Enjoy!

Quick and Easy Southern Pecan Bars

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover’s Newsletter. She created a great website http://www.soul-food-advisor.com, Soul Food Advisor.com where you can find delicious soul food recipes and homemade desserts.

Quick and Easy Homemade Candy Recipes

Even those with limited time can make homemade candy. These recipes use the microwave to help you make homemade candies in a matter of minutes. Cooling time varies but the actual prep is very quick. Try the Microwave Layered Chocolate P. Butter Fudge and the Quick and Easy Marshmallow Fudge Candy. They are so good you will want to make them both!

You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.


1 cup peanut butter bits
1 can (14 oz) sweetened condensed milk, divided
1/2 stick butter (4 tbsps)
1 cup semisweet chocolate bits
1/4 cup chopped peanuts

Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the p. butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.

Microwave the p. b. bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.


1 pkg (12-oz) semi-sweet chocolate chips
1 cup chunky peanut butter
4 cups miniature marshmallows

In a microwave safe 2-quart bowl, microwave chocolate chips and peanut butter together on medium setting for 2 to 3 minutes or until the chocolate is melted, stirring after each minute. Fold in the marshmallows and spread the mixture in a buttered 9-inch square pan. Chill until firm. Cut into approximately 24 pieces.


Quick and Easy Homemade Candy Recipes

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com.

For more candy and dessert recipes visit me at http://ladybugssweettreats.blogspot.com.

Turkish Delights

According to the Bekir Confectioners of Istanbul, Turkish Delights or lokum have been made since the 1500's but it wasn't until the 19th century that they made their way to Britain and the rest of Europe. No one seems to know the identity of the man, who transported cases of lokum to England way back then, but he labeled the packages "Turkish Delights" and that's how we got the name. They're wildly popular in most Common Wealth countries as well as the Middle East. However, they're more of a seasonal confection in the USA, appearing as applets and cot-lets during the Christmas holidays.

The original recipe was made with rose water, water, honey and flour (starch). The simple recipe given here uses plain gelatin and produces a quality confection without the addition of starch. The cornstarch listed with the ingredients is added to the powdered sugar for dusting the finished product. Powdered sugar alone is too easily absorbed while icing sugar, which is made of cornstarch with powdered sugar, is not absorbed as readily.


To successfully tint the lokum without using food coloring substitute another tart juice such as cranberry juice for the lemon juice. It gives the lokum a slight tartness and just enough pink hue so you can recognize the rose water ingredient. You can use cherry juice, grape juice, orange juice or a drop of orange blossom water in place of the rose water. Alternately, use a thin slice of red beet or turmeric root to dye the syrup. Nuts, dried fruit, and seeds may be added for more variety and Turkish Delights are also tasty dipped in coating chocolate.

This recipe makes a lovely hostess gift with some homemade truffles, candied orange strips and espresso beans.

o 2 cups water
o 2 cups sugar
o 2 Tbsp plain gelatin softened in 1/4 cup cold water
o 1 tsp rose water
o 1 Tbsp cranberry juice
o 1/2 cup shelled pistachios
o 4 Tbsp powdered sugar
o 2 Tbsp cornstarch

1. In a heavy bottom sauce pan, bring water and sugar to a boil over medium heat.
2. Soften gelatin in 1/4 cup water.
3. Once the sugar syrup is boiling add the gelatin, stirring constantly. Lower the heat and simmer until syrup has reached the softball stage, about 20 minutes.
4. Remove from heat, add juice and rose water.
5. Rinse an 8X8 inch pan with cold water. (It's important to use this size pan to achieve a one-inch thickness.)
6. Sprinkle the bottom of pan with pistachios and pour in syrup. Let cool at room temperature, then cover and set in refrigerator for 8 hours or overnight.
7. Combine powdered sugar with cornstarch (this is the icing sugar mixture). Place a sheet of parchment or wax paper on a work area and dust with half the icing sugar mixture.
8. Use a thin spatula or knife dipped in the icing sugar to lift the edges of the candy in the pan. Invert the pan over the icing sugar. The candy should easily come away from the pan. Dust the top side of the candy.
9. Using a thin knife dipped in the icing sugar mixture slice the candy into one-inch cubes. Roll the cubes in the remaining icing sugar, coating all sides, and let rest at room temperature for 1 hour.
10. Re-coat cubes if necessary before storing. Store your Turkish Delights between layers of parchment or wax paper in an airtight tin in the refrigerator or in a cool pantry.

Turkish Delights

Other recipes by JoAnn Jagroop at http://thisdamecooks.com

Depersonalization Cure

Although depersonalization may feel "strange" and upsetting, it is important to understand that this anxiety related symptom does NOT indicate illness. Although you might feel spacey or "unreal" there is a logical explanation for this sensation. Do not be fooled into believing you are ill or suffer from an emotional illness. This is just not the case. Medication often exacerbates this sensation and that is why it is best to opt for the natural approach toward its eradication. It helps to realize your mind is simply tired, often from continued stress, worry or even a minor emotional shock.

It is often the culmination of extended tension or stress and although it may temporarily feel strange, does not indicate physical or mental illness. Nothing serious is occurring and you are not "losing it." Worry and fear only prolong this anxiety reaction. It further exhausts an already tired mind. Learning how to counter this behavior will relieve the depersonalization as the mind refreshes and rejuvenate. Extended worry equals lingering symptoms.


Therefore, in order to eliminate these sensations completely one must:

- Give up the attitude of worry. Accept the fact that you are not ill.

- Learn behavioral modifications to turn off anxious thinking. - Use a nutritional neutralizing diet to deflect these feelings and prevent their return.

- Begin boosting lowered serotonin levels

It Will Help To:

· Learn to shut down anxiety as this will also aid in relieving depersonalization.

· Avoid excess sweets (both sugars and especially sugar substitutes).

· Exercise in sunlight 20 minutes daily as this also boosts Serotonin.

· Lose yourself in an interest, a cause or something bigger than you. It helps tremendously.

· Stop checking in. The sensation will eventually go as it came. Let go of the worry.

· Try a natural approach before rushing into medications.

Adverse reactions, withdrawal symptoms and general side effects of many medications often hinder recovery

Depersonalization Cure

Dr. Ronnie Freedman
Anxiety Busters, Inc.
Depersonalization Cure Method and Program

Different Types of Cheesecakes

If you think that cheesecake is cheesecake, then you're either not a baker or have been living under a rock for your whole life. There are more kinds of cheesecake than Carter has liver pills, and he's got plenty of them to go around. We're not going to cover every type and style of cheesecake in this article but just try to give you some idea of why a cheesecake is not just a cheesecake.

Cheesecake is one of the most common and popular desserts in the world today. It is also one of the oldest made from a dairy product other than milk. Cheesecakes can be made of ricotta cheese, havarti, quark, twaróg, or more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in, too. This is the reason why there are so many types of cheesecakes because the number of recipes you can come up with are virtually unlimited.


So what styles of cheesecakes are there? Below are just a few with a brief description of each. There is the good old American style cheese cake. These are usually made from cream cheese, which was invented in 1872. After James Kraft invented this type of cheese, it became the top product for making cheesecake in America.

New York style cheese cake is a little different. It also uses cream cheese but relies on heavy cream, eggs, and egg yolks in addition to the cream cheese to add a richness and smooth consistency. New York style cheesecake is also called Jewish style cheesecake. It's baked in a special 5 to 6 inch spring form pan.

Then there is Chicago style cheesecake. This is another cream cheese version that has been made popular by Eli's Cheesecake. This style of cream cheese cake is firm on the outside and creamy inside. People from Chicago claim there is none better. Naturally.

Pennsylvania Dutch style cheesecake gets its taste from a tangy kind of cottage cheese. This cheese has larger curds and less water content. This type of cottage cheese is called pot or farmer's cheese.

Sour cream cheesecake is said to have come from the United States some time in the mid 20th century. It still used cream cheese but no heavy cream in the recipe. It is mostly used for making cheesecakes that are outside of the New York style. It can actually be frozen for short periods of time without ruining the texture.

Roman style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes use bay leaves as a preservative. It is still baked in certain areas of Rome that kept cooking traditions after the fall of Rome.

French style cheesecakes are very light. They use gelatin as the main binding ingredient and are usually only about 1 to 2 inches in height. This cheesecake gets its light texture from a cheese found in the outdoor markets in the south of France and in fine pastry shops in Paris.

This list is by no means exhaustive, but it will give you a good start on your search for the cheesecake that YOU think is the best.

Different Types of Cheesecakes

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at For Free Recipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)

The Last Arabian Frontier of Spain

The Poniente Granadino is in the centre of Andalusia (Spain). It is located between the city of Malaga and the Costa del Sol on the one side and the city of Granada and the Sierra Nevada on the other one. Its strategic situation means that the traveler can visit several major historical centres of Andalusia in single day trips. The Poniente Granadino is weIl located to visit the highlights in Andalusia: Sevilla, Cordoba, Ronda, Sierra Nevada, the Alpujarras, Malaga, the Costa del Sol and of course, the city of Granada with the beautiful Arabian palaces and gardens of the Alhambra.

Mayor attractions


The cultural richness of Poniente Granadino is shown in the declaration of some historical towns by the Andalusian Autonomous Government: Loja, Alhama, Montefrio and Moclin. Alhama is a major spa, a paradise of vegetation and water with thermal springs that gush out at 47C. The therapeutic value of the waters was already well known by the Romans and the Arabs. A network of rivers and streams criss-crosses the region. Over the centuries they have eaten away at the rocks to form spectacular valleys and gorges like those in Alhama, Cacin, Montefrio, Loja and Moclin.

A touch of history

Poniente Granadino is known as 'The last Arabian frontier of Spain'. This slogan represents the important role that these towns and their people played during the final years of the Nasrid Kingdom of Granada, the last Muslim presence in Spain. Remains of the Moorish civilization as well as archaeological vestiges that go back to paleolithic times, together with buildings made after the Christian conquer are split out through the landscape.


The region offers a wealth of outdoor activities. Donkey riding in Tajo de Alhama, trout fishing in Riofrio, off-road driving, pony-trekking and mountan-biking in the Sierra de Loja and the Natural Park of Sierra de Tejeda, Alhama and Almijara, hiking in Montefrio, gliding from the Cuesta de la Palma aerodrome in Loja or climbing in the 'Paso de la Burra' in Loja are just a few. The differences of altitude means vast array of different, breathtaking scenarios for the nature lover.


The history and tradition of the Poniente Granadino are reflected in its local dishes. Meat is an essential part of such well-known delights as 'choto al ajillo' or veal with garlic, a dish of fairly certain Moorish orgin, and pork stuffing and sausages. During the hunting season, partridge and rabbit form the basis of the dishes in the north of the region. In the centre of the region the two most outstanding specialities are the green-violet asparagus from Huetor-Tajar and trout from Riofrio. In the south of the region the traveler cannot afford to miss the delicious 'Olla jamena', eaten with wine produced in Alhama. Also highly appreciated are the sweetmeats produced by monasteries, featuring such mouth-watering delights as 'Roscos de San Anton' o, 'Bienmesabe', and the 'Rosco de Alhahud'.

The Last Arabian Frontier of Spain

Rudi van der Zalm is the founder of one of Europe's most popular online car rental services to help travelers find car hire in granada at low cost prices. Visit www.hispacar.com for a free online car hire quote.

Cheesecake - Can It Be Frozen?

Yes cheesecake can be frozen and it freezes very well, if you are having a party next week and you won't have time to prepare your cheesecake at that time, as I'm sure you won't, you can bake your cheesecake a week or so in advance and freeze it, but you must package it properly, but not by wrapping it with tin foil as many people do.

Tin foil is a metal and will cause freezer burn, what you need to do is place your cheesecake in a freezer for 4 to 5 hours just to get it really cold, remove it and wrap it with a plastic film wrap and place it in a freezer bag, try to get all the air from the bag.


Now place the wrapped cheesecake back to the freezer and let it alone until you need it.
The day of your party take your cheesecake from the freezer and unwrap it, place it in a container that fits it well and place it in your refrigerator until you are ready to use it ,it only takes a few hours to thaw out.

By freezing your cheesecake you have so much more time to devote to other things for your party, do you need a good recipe for a real gourmet cheesecake then go to.

Cheesecake - Can It Be Frozen?

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at [http://www.andies.cashhosters2.com]

NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please send a copy of your reprint to pastrie@verizon.net

What Foods To Eat And Not To Eat For Diabetes?

If you have been diagnosed with diabetes, there are ways to improve and control the symptoms of your disease. It is very important to find out what to eat and not to eat for diabetes. Scientists report the global rates of Type 2 diabetes are likely to double in the next twenty years. These statistics do not have to happen if we can begin to practice what foods to enjoy and avoid. A diet high in fiber, but low in fat is most often recommended for diabetics. You especially want to stay away from saturated fat and limit the amount of sugar you eat. Saturated fat is animal fat such as butter, and lard. Dairy products high in saturated fat include cream, cheese, meat, and chocolate.

What to eat and not to eat for diabetes:


Bread is a major source of carbohydrates in our diets. Carbohydrate is an valuable source of energy, vitamins, and minerals. It also provides fiber that helps maintain blood sugar levels. Beans, peas, oats, and barley contain this fiber. Whole grain products are the wisest choice because it takes longer for your digestive system to break down. This keeps the body from releasing sudden bursts of sugar. Potatoes, corn, and pasta are also carbohydrates.

Vegetables should be included on your list of what to eat and not to eat for diabetes. Tasty samples to include are spinach, carrots, broccoli, tomatoes, lettuce, cabbage and cucumbers. You should have three to five servings a day, mixing it up, serving both raw and cooked vegetables.

Fruits contain carbohydrates along with natural sugars, so you must be careful indulging in too much. It is a good idea to mix fruit with a protein or before exercise. Make certain the canned fruits you buy are packed in unsweetened fruit juice. Diabetics require two to four servings of fruit everyday.

Milk and other dairy products should be limited due to being high in carbs. Switching to low-fat milk, and unsweetened yogurt will help keep your diabetes in check, and an added bonus of saving calories. Two to three serving of dairy products are your daily requirement.

Protein can be meat or meat substitutes such as peanut butter, tofu, cheese, and eggs. You only require about six ounces of protein a day, broken up over two to three meals. One tablespoon of peanut butter or an egg weighs an ounce. Fish, poultry, beans, and nuts, are sources of protein.

Fats and Sweets are necessary for our bodies but only in moderation. Avocados make a delicious topping in the place of mayonnaise. Making your own dressing avoids the trans-fat in processed foods. Sweets are allowed for many diabetics if the portion size is strictly under control. Sugar free desserts are an option, but remember to take the extra carbs into consideration.

Take control of your diabetes and look into what a balanced diet plan can do for you. An important step is finding out what to eat and what not to eat for diabetes. With the popular food choices of today, our bodies are receiving only twenty percent of the necessary nutrients it craves. This fact is considered by experts to be what is behind the overweight crisis seen in many countries. Taking away from our mid-section could also lessen the appearance in development of adult on set diabetes.

What Foods To Eat And Not To Eat For Diabetes?

Discover more about : List Of Foods For Diabetic To Eat, Diabetes Type 2 Natural Treatment and What are Causes of Diabetes and at my dedicated Diabetes Blog.

Dr. Eswararamanan VR is the author of this article. This article can be used for reprint on your website provided all the links in this article must be active and complete.

Easy Valentine's Day Dessert Recipes

Valentine's Day is the sweetest day on Earth, every February 14th gifts are exchanged between lovers. The sweetest gift you can give is a homemade gift, and what better then homemade desserts. Who doesn't love chocolate so here is a list of easy chocolate Valentine's Day desserts. Chocolate dipped strawberries are a favorite for Valentine's Day and they are easy to make and will look so impressive.



• 1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Chocolate, Milk Chocolate or White Morsels
• 2 tablespoons vegetable shortening
• 36 Strawberries Directions LINE baking sheet with wax paper.

MICROWAVE morsels and vegetable shortening in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP strawberries about halfway into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.

For a Decorative touch:

MICROWAVE 1/2 cup White or Semi-Sweet Chocolate Morsels or Baking Bars, in small, plastic bag on MEDIUM-HIGH for 1 minute; knead until smooth. Cut tiny corner from bag; squeeze to drizzle over strawberries. Refrigerate until set.

You can use many other kinds of fruit such as orange segments, apple slices, or banana slices. To package your gift try looking for inexpensive tins or heart shaped boxes at your local craft store. If you are looking for an interactive dessert you may want to try chocolate fondue. This is another easy yet impressive treat.


• 2/3 cup heavy whipping cream
• 2 Dark Chocolate baking bars (8 oz.) finely chopped
• 1 tablespoon orange liqueur (optional) or orange juice
• 1 teaspoon grated orange peel
• Items for dipping: Marshmallows, fresh fruit (strawberries, orange segments, kiwi, melon and / or banana), cake cubes, pretzels, potato chips

Directions HEAT cream in small, saucepan over low heat; bring just to a boil. Remove from heat. Add chocolate; stir until smooth. Add liqueur or orange juice and orange peel; mix well.

TRANSFER fondue to fondue pot; place over low heat

Skewer items for dipping and enjoy

If you are not into making your own desserts but want the feel of homemade there are many companies online that offer homemade fudge, chocolate dipped strawberries, chocolate dipped pretzels among other confection for delivery. You can purchase these items and add your own touches to them like a handmade card or repackaging them into a box that you made with a picture of the two of you one it. Have fun with it and be creative.

Easy Valentine's Day Dessert Recipes

Looking to find the best deal on homemade fudge, then visit 84 fudge to find deals on fudge gift baskets for you.

The History of Pie

The history of pie is rich in flavor. Pies have been around for thousands of years, we know this, since the ancient Egyptians kept records of their practices and pie is included there, along with all the mysteries and charm of those long ago days. The Egyptians would fill their pies with such ingredients as honey, fruit and nuts. The visitors to Egypt learned as many of their secrets as possible. The ancient Greeks liked the idea of pie and took the recipes home with them, then surrendered the recipes to the Romans, who thought so much of pie as to make offerings of pie to their deities. Since then the rich history of pie has grown while traveling to many different lands, many people enjoy pie.

Did you know that pie was originally a simple cooking and serving container fashioned of dough for containing and cooking the enclosed ingredient as well as their juices? When a pie had a crust, it was at that time known as a coffin, although pies with no crust were at that time known as traps. Large, short-sided pies are tarts and very small pies are tartlets. When someone made a pie of some type of bird, he or she would leave the legs of the bird outside the edge of the pie and used the legs for handles.


Pies at that time had a very hard crust and were very often to hard to be eaten, since the crust of the pie was used mainly for baking the pie as there were no pie pans back then. Think primitive pottery here, at times it was also known as bulletproof dough. Because of this quality, between the 13th and 16th centuries, many pies held live birds, frogs and other small creatures, even dwarfs and sometimes a small orchestra. These were contained inside the pie to emerge to enliven royal feasts with entertainment.

Pies made their way to England and soon showed up in America with the first colonial settlers, them bringing along cottage and shepherds pie. From the American natives, the pilgrims learned the many healthy fruits and berries. Women at that time conserved their rations by making round pies and shallow pies. During the 1700s, pie first saw one of its best celebrating moments while gaining popularity in many homes, picnics and fairs. Many people have enjoyed pie eating contests or pie throwing games. Pies and their recipes have traveled a very long way from where they began to this present day.

As pie has moved along through the years, it has been adapted to fit into every culture it has touched. We enjoy pie today made of many different ingredients, such as meats of beasts, fowl and fish, vegetables, berries, fruits and nuts as well as cheese, custards and creams of many flavors. Many generations have seen the passing down of family pie recipes and many are still secret today. An assortment of many different sweet and savory seasonings and ingredients are included in pies. The smell of a pie baking can bring back fond memories of family and friends as well as build new ones. In homes the world over, someone will be baking a pie, while someone is savoring the wonderful aromas that make home so sweet. Everyone should enjoy some pie every day.

The History of Pie

For some delicious homemade pie recipes visit http://www.hillbillyhousewife.com/pierecipes.htm and make a pie or crisp the hillbilly housewife way.

Candida Diet Friendly Desserts

Although the words diet and dessert aren't typically the best partners, it is possible to enjoy some sweet treats while sticking to a candida diet. It is true that sugar and white flour are still foods to avoid, but there are carefully crafted candida dessert recipes designed to keep your body on track, fighting off candida overgrowth.

Studies have shown that people tend to fail on overly restrictive diets because they cannot stick to the plans long term. It may be possible to muster up the will power to succeed for a couple of weeks or even a couple of months, but soon the cravings start calling and it is important to have healthy alternatives to satisfy your desire.


However, the fact remains that sugar and white flour feed candida overgrowth. Even in small amounts of foods containing these items can trigger symptom flare-ups and make life miserable, making a sugar splurge hardly worth it.

The great thing is that once you start cutting back on processed foods, refined carbohydrates and excess sugars, your intense cravings for these foods will subside. Yet it may be unlikely that you will never desire another dessert again. After all, something sweet is an excellent end to a delicious meal and a perfect pairing to a cup of gourmet coffee or tea.

The key to sticking with a candida diet while enjoying dessert is to find recipes that do not promote candida growth. Many people have had success utilizing artificial sweeteners to get their sweet fix without ingesting sugar. However, certain sweeteners have earned a bad reputation and can cause side effects or even illness.

One sweetener that seems to stand above the rest in that it cooks and bakes well and does not appear to cause the same reaction as other artificial sweeteners is Stevia. This plant-derived extract has nearly 300 times the sweetness of sugar, so a little goes a long way. Stevia is popular now, because not only does it not spike blood glucose but also medical studies have shown it may treat conditions like obesity and high blood pressure.

So Stevia may be a way to have something sweet without feeding the candida like sugar does. Using it as an additive to shakes, puddings and cheesecakes, means you can experience real dessert while sticking to your candida diet plan.

Below are some dessert ideas to get you started:

Crustless Peanut Butter Pie

Combine equal parts of sugar-free natural peanut butter and cream cheese and then mix in whipped heavy whipping cream to provide a lighter texture. Sweeten with Stevia to taste. Pour into a pie pan or bowl and refrigerate until chilled.

Frozen Chocolate Pudding Dessert

Mix a package of sugar-free instant chocolate pudding (4-serving size), 1.5 cups milk, and 1 cup whipping cream. Add a small amount of stevia to taste. Pour into a pan, cover and freeze for at least four hours. Remove from freezer approximately 1 hour prior to serving.

Berries and Cream

Select fresh or frozen berries and pour heavy whipping cream on top. Add a small amount of Stevia and vanilla extract to taste. If the berries are frozen the whipping cream will freeze, creating a delicious, ice cream-like dessert.

Just because you are living with a candida condition does not mean you can't enjoy a dessert from time to time. Treat yourself on special occasions and when a major craving calls and you will be less likely to binge on damaging processed, sugary desserts.

Candida Diet Friendly Desserts

To learn more about candida diet, candida desserts and candida recipes, visit Candida Solutions.

Christmas Sweets

Merry Christmas! Happy Holidays! Come one, come all! Yes, it is the cooking season, I mean holiday season, so get ready to get your money's worth out of your kitchen this Christmas with cooking your feasts for your family.

Everyone looks forward to the feast, but what I look forward to most is the obscene amount of sweets and pastry that will be placed in front of me and the little restraint that I must show towards them.


Here are three of my favorite Christmas sweet specials that you should try this holiday season:

· Brownie Bonbons Recipe
· Candied Orange Peels Recipe
· Choco-Cherry Truffles Recipe

Brownie Bonbons

For making the perfect brownie "bonbons" you need a package of brownie mix (the more chocolately the better) and a half a cup of crushed candy canes. The first step is to make the brownies, just like any brownies before. Take them out of the oven a little before they are done and roll them into small balls. Then crush up the candy canes and roll the brownie balls into the candy canes, completely coating them. Let them cool and then serve!

Candied Orange Peels

To make candied orange peels you need the peels of three large oranges, a cup of water, two table spoons of corn syrup, and 3 cups of sugar. First take your peels and cut them into strips, about a quarter inch wide. Then boil a pot of water with the corn syrup, and sugar until completely dissolved. Simmer the orange peels for forty minutes, then let cool on a cookie sheet, and wait for them to cool. Enjoy!

Choco-Cherry Truffles

Just the word truffle makes me start to drool. Truffles are one of those foods that everyone loves, so you won't go wrong if you decide to try this recipe. Melt the semisweet chocolate in with the milk and salt in a saucepan (watch carefully as it tends to burn). Next, stir in the liquor, cherries, and nuts. Allow this mixture to cool and put in the refrigerator for at least an hour. The next part requires you to scoop out balls of chocolate. Then cover these balls of chocolate with melted white chocolate and sprinkles.

Christmas Sweets

For More Information

If you would like more information about Christmas recipes, other recipes, or cooking tips contact www.cdkitchen.com today to make your kitchen a personal paradise!

Joseph Devine

The History of Whipped Cream

The discovery of whipping cream is lost in obscurity. The process is easy enough to have been discovered by accident many times in many places. One likely scenario is where someone in a cool climate was making butter, but being in a hurry, whipped the cream rather than churning it. A common folk tale tells of a fast horse ride with a half filled container of cream.

The first well known reference to it was when the French chef, Vatel created a variation with sugar to serve at a reception to honor King Louis the XIV in 1661. The addition of sugar is taken for granted today, but many other flavors have been added over the years, vanilla being the most common. Other popular flavorings include brandies or liqueurs and orange.


In the 1930's, British scientists started developing aeration systems for use in the food industry. They soon developed a working system using pressurized N2O (Nitrous Oxide). N2O immerses fully into dairy products such as cream, causing instant whipped cream when the pressure is released. Hand held units suitable for home use were developed as well as larger commercial systems.

After World War II, American companies began manufacturing whipped cream dispensers. Many never developed quality systems and some companies discontinued production. The introduction of disposable, one use cans in the 50's caused the closing of most of those that were left.

The waste from disposable cans has always been considered undesirable, even in the wasteful time period it was developed. The nature of the system always left some cream in the can when the N2O had been used up. The waste of the can itself was hardly an issue at that time. The convenience was considered to far outweigh the disadvantage of waste.

In today's ecologically aware society, many of us are no longer willing to contribute to the waste of disposable cans. There are many quality alternatives available. Making whipped cream at home with a whipped cream dispenser is fun, ecologically safer, and less expensive than disposable pressurized cans.

The History of Whipped Cream

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Basic Instructions on How to Make a Candy Bouquet

Candy bouquets make wonderful gifts for all sorts of occasions. Of course you can always order one over the internet. However, to make your gift more special and memorable, you can make one yourself. It's really not that difficult and you'll see that it won't cost as much as the commercial ones. If you are game on making your own candy bouquet gift, here are some basic instructions to help guide you.


  • What is the occasion? - You want the candy arrangement to suit the occasion and also reflect your feelings and thoughts. So, making a birthday candy bouquet will have a different look from a Valentine's candy bouquet. You can use a fun theme for the former and a more romantic theme for the latter. Choose an appropriate theme to guide your design.
  • Who is it for? - Consider the recipients favorite candies. There are so many types of candy you can use. Will you be using hard candies, gummies, candy bars, lollipops, chocolates or even retro candies? You may even have to consider sugar-free candies for those that have certain health problems or are following a healthy lifestyle. Don't forget to check if they have any food allergies too.
  • All candy bouquet or a floral candy bouquet? - Your bouquet can be made up entirely of candies or you can add some floral touches to it. If you decide to go floral, you can add silk flowers and leaves to your design. Another option is to be a bit crafty and make the candies look like flowers.
  • What container are you going to use? - There is no hard and fast rule as to what you must use as a base for your candy bouquet. You can always use a glass vase or a small basket. Some people have used flower pots, coffee mugs and sundae glasses. You can use any container and decorate it to your whim and fancy. The important thing is to make sure your container is heavy enough so your candy bouquet don't topple over. You can weight it down by filling it up with candies.
  • How are you going to make your candy bouquet dazzle? - Just poking sticks of candy into a floral foam will not create a big impression. Liven it up with curling ribbons, colored tissue, ribbons, garlands, little mementoes, shredded paper, sparkling tinsel or cellophane wrap.



Basically, all you need are floral foam, wire, tape, scissors, wire cutters, low-temp hot glue gun with glue sticks and bamboo skewers.

If you are using candy bars, just use the hot glue gun to attach the skewer to the backside of the candy bar. Hold it down for a while to make sure it's secure. Make sure you first wrap the bamboo skewer with floral tape to give it a nicer look. Tie a small bow or curling ribbon to the base of the candy.

If you are using chocolates, you just poke the pointed end of the skewer into the chocolate. Then wrap the skewer with floral tape.

For wrapped hard candies, attach one end of the wrapper to the wire. Wrap wire around the base of each candy. Cover with floral tape.


When arranging your candy bouquet, you want to achieve a sense of symmetry and balance. How you arrange will also depend on the size of your candy. For example, if you just have lollipop flowers, you could pack them into an oval shape. For different size candies, you can vary the height by snipping the skewers or wires. Let your own creative inspiration be your guide. If you need ideas, you can draw upon basic floral arrangement shapes such as the fan, circular, triangular and vertical arrangement. Don't forget to add fillers or foliage to give your candy bouquet a more pleasant look. One more thing to note is that your candy arrangement should suit the type of container you're using. Once again, balance and symmetry is what you are aiming for.

Basic Instructions on How to Make a Candy Bouquet

If you want to make candy bouquets without thinking too hard, get these candy bouquet instruction books that you can download instantly. Step-by-step illustrations that will help you create professional looking candy bouquets even if you've never had any experience before. You might even decide to start a candy bouquet business to earn some extra bucks.

Fast Fat Loss Tips

In recent years, capsicum (peppers) has been promoted as one of the foods that can make fast fat loss possible. And it seems that everyone is spicing up their diets with a dash of chili here, some jalapeño there and maybe a sprinkling of habañero every once in a while. But capsicum is not the only kind of food that promotes fast fat loss.

Some of the foods that can be found in most grocery freezer aisles or shelves or vegetable bins can have the same benefits too - and more. The key to getting great food and still enjoy a slimmer waistline is being more adventurous and creative with some of the conventional edibles we already know. For example:


Breads and grains. Breads and grains are so ordinary that we usually do not think of these as main ingredients to fast fat loss programs. But the truth is: breads, grains and almost all carbohydrate based products take up most of the bulk of our everyday meals. It only makes sense to use these to promote a healthier diet. To eliminate about 10% to 15% fats from your diet, try to steer clear of butter-rich, oil-rich and deep fried bread products (e.g. pound cakes, croissants, biscuits, doughnuts, etc.) Steering clear of most sugary confections is also a great idea since the combination of sugar and carbohydrates help increase food cravings more. This is particularly true for most pastries and sugar coated breakfast cereals.

Sugar free whole grain breads (wheat, oats, rye, corn meal, etc.) can help add more fiber in the diet, which can help speed up digestion too. At the same time, since the fibers in these grains are take a longer time to digest, it would likewise take the person a longer time to feel hungry as well; and that helps keep the calories down. However, to make fast fat loss even faster, try sticking to brown or dark colored breads, as opposed to the ubiquitous white breads. White breads use over refined flours that have very little fibers left, and usually use sugar for its rising process. The darker breads contain more fibers; and as with the case of rye breads, do not need sugar in order to rise. It is also best to consume only one or two slices per meal, especially if you are on a 5-a-day or 6-a-day meal diet.

Lean meats. Fast fat loss does not necessarily mean that you have to go on a strict vegetarian diet. You can have your burgers and eat it too. Protein is an essential element when it comes to good nutrition because this helps keep bones and muscles strong and supple. At the same time, protein also takes a longer time to break down, which means that the person can consume proteins as a way of keeping hunger pangs away. There are many sources of proteins. Oily fishes like salmons and tuna are known to contain rich Omega 3 oils which help eliminate bad cholesterol from the body. Poultry products are also great protein sources, but eggs should be eaten only once a week (due to its high cholesterol content). Pork and beef products should trimmed of most of its fats, and prepared using as little oil as possible.

Fast Fat Loss Tips

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Healthy Happy Weight Loss, Healthy Happy Life!

As you know, healthy weight loss involves more than just cutting calories and exercising more. You want to change your weight, but you also want to create a healthy relationship with your life, food, body, and self. You want a life that is in balance, without constantly be obsessed with calorie counting or worry about good foods versus bad foods. Healthy weight loss means that you have abundant energy to pursue your dreams and vibrant health to enjoy your life. Follow these simple guidelines and learn a few tips on how to make your weight loss journey balanced and healthy.

De-Stress Your Digestion


Is your digestive tract energetically charged with tension and worry? Stress affects all parts of your body and your digestive tract is no exception. If you are obsessed with what you can and cannot eat, worrying about whether your food is fattening, or unable to relieve your stress, you are upsetting the health and effectiveness of your digestive tract. Stress can lead to ulcers, constipation, diarrhea, and poor absorption of nutrients. Help your digestive tract by keeping your thoughts clear and your body at ease while you eat. Enjoy the food you are eating, relax with company of those eating with you, and learn to breathe deeply and fully while you are eating. Practice eating consciously, with joy, and with a clear mind for three days and watch your life health and happiness increase.

Fill Up On Inner Worth

On a deep level, those who use or abuse food have made a decision (perhaps an unconscious decision) that they are not worthy of being themselves. They believe they should not express themselves powerfully, and they should not receive pleasure for themselves. Overeating often stems from basic unmet needs for excitement, play, love and genuine self-expression. Often, people have decided they are "supposed" to give pleasure out to others, by being nice and good, smiling sweetly, not being bold, loud, or assertive. We go along with protocol buying into the idea that uniformity is the key to a happy and rich life. We are supposed to look a certain way, dress in order to please others, or contain our excitement. Yet to conform is to live in a state of rejection. Realize that denial of your individuality and uniqueness leads to feeling disempowered, mutes passions, and prohibits your ability to receive pleasure. Without pleasure and genuine self-supporting self-soothing strategies, we often turn to food to relieve basic emotional states such as stress, anxiety, fear, tiredness, depression, and anger.

Food In Your Pantry

Diets tend to make us uncomfortable around food. We begin to remove all temptations from our homes. No ice cream, no chocolate, no cookies. After awhile - no food in our pantries. This tactic doesn't really stop us from eating. Instead, it beckons us to venture out to the nearest convenience store or drive through. Once there it is difficult to resist the temptation of the hamburgers, fries, shakes, and cookies which we then devour in the car on the way home. This is the boomerang effect of deprivation. Scarcity makes us anxious while surplus calms us down. Begin to find your own way to allow food back on your shelves in your life.

Healthy Actions For Today

Health and happiness are not that difficult to have in your life. It just takes some attention and some action to insure that you have as much of both as you desire. Read through the following list and decide what actions you could take to increase the quality of your life:

o Notice what is right for you from the inside out

o Eat more vegetables, fruits, whole grains

o Drink lots of water

o Walk outside

o Movements of balance - balance board, exercise balls, yoga, Tai-chi, etc.

o Dance, exercise, play

o Laugh more

o Rest enough - not too much, not too little

o Remember the playful kid inside of you

o Be kind to yourself

o Feel good in everything you do

o Savor every moment

o Be grateful and count your blessings

o Learn to receive

o Recognize what you are receiving

o Pursue your goals

o Play up your strengths

o Find your calling

o Gain trust in yourself

Make Peace with Food

Do you sometimes feel like food is the enemy? Being at war with food and your body can only lead to decreased passion and a low energy life. The mood and attitudes you eat with affect the positive energy flow between food and you. Indeed, creating harmony with food is critical if you wish to live a happier, healthier life. Take a chance, call a truce, and begin to develop a more peaceful relationship with food. When you stop viewing food as the enemy, you regain control of your own life. You can connect with your body and discover you own subtle fullness and satiety cues. You can become involved in determining what, when, and how much your body wants to eat.

Healthy Happy Weight Loss, Healthy Happy Life!


Dr. Annette Colby, RD can help you take the pain out of life, turn difficult emotions into joy, release stress, end emotional eating, and move beyond depression into an extraordinary life! Annette is the author of Your Highest Potential and has the unique ability to show you how to spark an amazing relationship with your life! Visit www.LovingMiracles.com [http://www.LovingMiracles.com/] to access hundreds of content filled articles and sign up for a Fr'ee subscription to Loving Miracles! newsletter.

The Origin of Tiramisu

Tiramisu is one of the most popular Italian desserts. But just where did this delicious confection come from? There are many different possibilities if you go investigating Italian cookbooks and history.

Giuseppe Maffioli


One of the first mentions of anything similar to tiramisu comes from the famous epicure Giuseppe Maffioli. In his book published in 1968, The Venetian Glutton (known in Italian as Il Ghiottone Veneto), he talks about Zabaglione custard. This custard was prepared with sweet wine from Cyprus, and earned its name from Zabaja. It was first made in the Illiria region, which was once a Venetian territory.

In his book Maffioli discusses a wedding. At the end of the ceremonies, the friends of the groom, still single themselves; give the newlyweds a large bottle of zabajon. The purpose of the gift was so that the two of them would enjoy their honeymoon that much more. According to the book, sometimes whipped cream was added and the custard was severed very cold. Also included were baicoli, a popular thin cookie that also originated in Venice. If you consider the tiramisu that is served today, these ingredients are very similar, hinting at its origins. Tiramisu means "pull me up" which is an apt description of the properties of Zabaglione custard.

Giovanni Capnist

One of the oldest recipes for tiramisu can be found in the book written by Giovanni Capnist, The Desserts of Veneto (known as I Dolci del Veneto in Italian). It was originally published in 1983 and includes one of the classic tiramisu recipes. It notes that the recipe comes from the town of Treviso and was started in restaurants instead of being passed from one family to another like other recipes.


This means that looking at the town of Treviso will give you a better idea of where tiramisu was invented. Fernando and Tina Raris wrote a book devoted to the cuisine of the town, known as "La Marca Gastronomica." According to the book, a restaurant known as Le Beccherie was responsible for the invention of tiramisu. The dessert became extremely popular, and soon Italian restaurants around the world started to copy the recipe and the name. If you stop at Le Beccherie today you can still enjoy the classical tiramisu recipe. It features ladyfingers soaked in strong espresso coffee accompanied by mascarpone and zabaglione cream and topped in bitter cocoa powder.

Tiramisu variations

Today's tiramisu comes in numerous variations. While the original is still one of the most popular, many people have come up with different variations. There are plenty of lower carb and lower fat versions. Versions that swap out the lady fingers for sponge cake or even pound cake, and other versions that include almonds, chocolate, and other sweets. And then there are variations that seem to have nothing to do with the original recipe, such as tiramisus that include fruit, such as blueberries, raspberries, or even lemon. There are even some versions out there that will substitute the coffee or leave it out entirely if you do not enjoy the taste of espresso.

The Origin of Tiramisu

Anna Fiori writes Italian food related articles for the Good British Food website at www.goodbritishfood.com