Sugar

Everyone loves it. Two teaspoons helped the medicine go down. Willy Wonka created a fantasy world surrounded by it. It's even been deemed a term of endearment. But if you think you don't eat a lot of sugar, you might be wrong. Consider this: every day the average American consumes the equivalent of 22 teaspoons of "extra" sugar - sugar that's been added to food and beverages. That's about a half of a cup a day! If you're pretty sure you don't have a sweet tooth, Consumer Reports says you may be in for a surprise.

WASHINGTON D.C. -- A National Soda Summit is underway in our nation's capital.  The event was designed to share ideas on how to cut down on the consumption of sugar-sweetened beverages.  The summit is bringing together doctors, politicians, and public health professionals. NYC Health Commissioner Dr. Thomas Farley says, ""There is absolutely a link between excessive consumption of sugary drinks and weight gain. It is not the entire reason for obesity epidemic in america today but it's a major contributor.

1 pound of fresh strawberries 3 tablespoons of granulated sugar 1 tablespoon of fresh mint 1 loaf of French bread 4 tablespoon of cinnamon sugar 1/2 stick of butter, melted Core and slice the strawberries.  Chop mint leaves.  Sprinkle mint and 3 tablespoons of sugar over the strawberries; toss and let sit for 30 minutes.  Slice French bread in half long ways.  Brush with melted butter.  Sprinkle with cinnamon sugar.  Toast in an oven until crispy.

6 cups plus one cup all purpose flour 3/4 cup shortening 1 tbsp sugar 1-1/2 cups of water 1/4 cup baking powder 4 cups oil for frying Honey and cinnamon sugar for dusting   Sift together 6 cups flour and powdered sugar.   Using a fork stir together Flour mixture and shortening. Slowly add water while kneading mixture together until a soft dough ball is formed. Dust counter with flour and knead dough for one minute. Let dough rest for ten minutes.

Here is the salad that we will serve at the Children's Miracle Network fundraising dinner/dance and silent auction on Feb. 9.  (See information below about the event.) 2/3 cup of walnuts 1/2 cup of dried cherries or cranberries 1 ripe pear, thinly sliced 4 cups of spring greens 1/3 cup of reduced balsamic vinegar 1/4 cup of white vinegar 3/4 cup of olive oil 4 tablespoons + 1/4 cup of sugar 1/2 cup of water 1 tablespoon of garlic (to taste) salt and pepper Put 1/4 cup of sugar and water in a small pot and bring to a boil for one minute.  Pour sugar mixture over nuts on a sheet tray.  Bake in a 350-degree oven for 15 to 20 minutes, stirring every four minutes until nuts begin to darken slightly and become fragrant.

Grease a tube pan (as in an angel food cake pan) or two bread pans. 1 cup of margarine (2 sticks) ½ cup of Crisco 3 cups of sugar Mix theses ingredients in a large bowl, then add: 5 eggs, one at a time, cream well, and 1 cup of milk. Sift together, then stir into the creamed sugar mixture: 3 cups of flour ½ teaspoon of salt ½ teaspoon of baking powder 4 tablespoons (or ¼ cup) of cocoa Finally, add 1 teaspoon of vanilla extract Pour into prepared baking pan(s)

1 package of 6-inch tortillas, cut into eight wedges each 2 pounds of strawberries, chopped 3 kiwis, chopped 12 mint leaves, minced 1 teaspoon of lemon zest 1 small jicama, peeled and chopped 2 tablespoons of granulated sugar + 1/2 cup 1/4 cup of ground cinnamon Combine fruit, mint, lemon zest and 2 tablespoons of sugar.  Toss together.  Let stand for 15 minutes. Combine 1/2 cup of sugar and cinnamon.  Toss pita tingles in cinnamon sugar and bake in a 350-degree oven for 10 to 15 minutes, or until crispy.

Ingredients         * 2 1/2 cups of finely shredded unsweetened coconut         * 3/4 cup of granulated sugar         * 2 large egg whites, lightly beaten         * 5 teaspoons of pure vanilla extract         * Pinch of salt         * Confectioners' sugar, for dusting Directions         1. Preheat oven to 350 degrees. Thoroughly combine coconut,  granulated sugar, egg whites, vanilla, and salt in a large bowl using  your hands or a wooden spoon.  Form 2 tablespoons of the mixture at a  time into 2-inch-tall trees with your hands, using your fingertips to  make pointed tops.  Transfer each tree to a parchment-lined baking sheet,  spacing them 1 inch apart.

Orange Sparkler ½ cup of sugar ¼ cup of water 1 cup of orange juice 1 ¼ cup of ginger ale or champagne, chilled Bring sugar and water to a boil until sugar dissolves. Add to orange juice and chill. Add ginger ale or champagne right before serving. Makes 2 servings. ---- Orange Stuffed French Toast ¼ cup of softened cream cheese 2 tablespoons of butter or margarine 4 (1 ½ inch thick) slices of French bread sifted powdered sugar 4 teaspoon of orange marmalade maple syrup 2 large eggs 2 tablespoons of milk 1 teaspoon of ground cinnamon Spread cream cheese on 1 side of all four bread slices.

2 12 oz packages frozen berries or other frozen fruit 1 12 oz can lemon lime soda 1 package of lemon cake mix 1/3 cup sugar in the raw Put frozen fruit into the bottom of a 9x13 pan.  Sprinkle with 1/2 of the sugar in the raw.   Sprinkle package of cake mix on top of the berries.  Pour can of soda over cake mix.  Sprinkle the remaining half of the sugar across the top. Bake in a 350-degree oven for 30 to 45 minutes....

Grease a tube pan (as in an angel food cake pan) or two bread pans. 1 cup of margarine (2 sticks) ½ cup of Crisco 3 cups of sugar Mix theses ingredients in a large bowl, then add: 5 eggs, one at a time, cream well, and 1 cup of milk. Sift together, then stir into the creamed sugar mixture: 3 cups of flour ½ teaspoon of salt ½ teaspoon of baking powder 4 tablespoons (or ¼ cup) of cocoa Finally, add 1 teaspoon of vanilla extract Pour into prepared baking pan(s)

1/2 cup of heavy cream 1 tablespoon + 1 teaspoon of sugar 1 teaspoon of Grand Marnier 2 strawberries 4 blackberries 4 raspberries Remove stem and leaves from strawberries and cut them into quarters.  Put strawberries, black berries and raspberries into a small bowl.  Sprinkle with 1 tablespoon of sugar and lightly stir.  Place in refrigerator.  Using a hand mixer or stand mixer, combine cream  and 1 teaspoon of sugar.  Whip cream...

Here is the salad that we will serve at the Children's Miracle Network fundraising dinner/dance and silent auction on Feb. 9.  (See information below about the event.) 2/3 cup of walnuts 1/2 cup of dried cherries or cranberries 1 ripe pear, thinly sliced 4 cups of spring greens 1/3 cup of reduced balsamic vinegar 1/4 cup of white vinegar 3/4 cup of olive oil 4 tablespoons + 1/4 cup of sugar 1/2 cup of water 1 tablespoon of garlic (to taste) salt and pepper Put 1/4 cup of sugar and water in a small pot and bring to a boil for one minute.  Pour sugar mixture over nuts on a sheet tray.  Bake in a 350-degree oven for 15 to 20 minutes, stirring every four minutes until nuts begin to darken slightly and become fragrant.

Ingredients         * 2 1/2 cups of finely shredded unsweetened coconut         * 3/4 cup of granulated sugar         * 2 large egg whites, lightly beaten         * 5 teaspoons of pure vanilla extract         * Pinch of salt         * Confectioners' sugar, for dusting Directions         1. Preheat oven to 350 degrees. Thoroughly combine coconut,  granulated sugar, egg whites, vanilla, and salt in a large bowl using  your hands or a wooden spoon.  Form 2 tablespoons of the mixture at a  time into 2-inch-tall trees with your hands, using your fingertips to  make pointed tops.  Transfer each tree to a parchment-lined baking sheet,  spacing them 1 inch apart.

Gingerbread Crepes   Ingredients 3 cups flour 5 eggs 1 tsp. salt 2 cups milk 1 cup clarified butter 1 1/2 T fresh ginger 1 cup sorghum molasses 1 tsp cinnamon 1/2 T powder ginger 1/2 tsp nutmeg 1 cup sugar   Instructions: Combine all ingredients well and allow to rest for at least one hour and up to twelve hours. Heat a medium size saute pan to medium heat. Grease lightly with vegetable oil and a towel removing all excess oil. Pour two ounces in the middle of the pan and swirl to the outside of the pan. Cook for two minutes on medium heat and flip using a rubber spatula.

On this Fit Friday, we visited with Nutrition Coach Jodelle Fitzwater. She shared several ideas for what foods you can eat to boost your mood and beat the blues. Jodelle mentioned, foods rich in Omega-3 fats like salmon. She also mentioned that you shouldn't dive into sugar. Jodelle writes this on her blog , " Eat Foods That Provide Long-Lasting Energy. While high-sugar foods on an empty stomach may give you a quick burst of energy, it won't last. Complex carbohydrates, such as fruits, vegetables and whole grains, will give you energy that can stand the test of time.

WASHINGTON D.C. -- A National Soda Summit is underway in our nation's capital.  The event was designed to share ideas on how to cut down on the consumption of sugar-sweetened beverages.  The summit is bringing together doctors, politicians, and public health professionals. NYC Health Commissioner Dr. Thomas Farley says, ""There is absolutely a link between excessive consumption of sugary drinks and weight gain. It is not the entire reason for obesity epidemic in america today but it's a major contributor.

Local pastry chef and chocolatier Elle Feldman shares her Austrian grandmother's recipe for a festive dessert for the holiday weekend.  The "Berrylicious Schaum Torte" is a meringue confection with fresh whipped cream topped with strawberries and blueberries.  The perfect red, white and blue sweet treat for those backyard barbecues. Grandma Heisler's Schaum Torte 6 egg whites at room temperature 2 cups granulated sugar 1 tsp. vanilla 1 tsp. vinegar 2-3 cups fresh strawberries, sliced (sprinkle with sugar and sit aside to soften into a strawberry syrup)

1 pound of strawberries, medium diced 1 tablespoon of chopped fresh mint 1 teaspoon of cayenne pepper 1 small cucumber, peeled, seeded and diced 3 tablespoons of sugar 1/2 teaspoon of salt Toss all ingredients together and chill for 20 to 30 minutes. Note: Do not keep for more than two days. Recipe serves four to six.