Pumpkin Spice Doughnuts by DeDe Wilson

Description: This cake-style doughnut is gently spiced to allow the pumpkin flavor to shine through. It pairs well with simple glazes and dry toppings.

Field Notes: Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Feel free to mix and match toppings with this recipe, such as Spiced Orange Glaze or a simple Cinnamon-Sugar Topping.

Lifespan: These are best eaten as soon as possible.
Yield: about sixteen 3-inch doughnuts

3 cups all-purpose flour
1 cup plus 2 tablespoons sifted cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup full-fat sour cream, at room temperature
2 tablespoons flavorless vegetable oil, such as canola, plus more for deep-frying
Glaze(s) or topping(s) of your choice

Directions
Whisk together both flours, the baking powder, cinnamon, salt, baking soda, ginger, and nutmeg in a medium-size bowl to aerate and combine.

In a large bowl, beat together the pumpkin puree, eggs, and both sugars with an electric mixer until creamy, or whisk well by hand. Beat in the sour cream and 2 tablespoons oil until combined. Add the dry mixture in two batches and stir with a wooden spoon just until the dough comes together. Cover and refrigerate for at least 2 hours or up to overnight.

Remove the dough from the refrigerator. Line a rimmed baking sheet pan with a triple layer of paper towels. Heat 3 inches of oil in a deep pot or deep-fat fryer to 350° to 355°F.

While the oil is heating, dust the work surface with flour. Scrape the dough onto the surface, dust the top of the dough lightly with flour, and roll out to 1/2-inch thickness. Cut out doughnuts with a lightly floured 3-inch round cutter. Gently gather the scraps, press them together, roll out the dough, and cut out as many additional doughnuts as possible.
Fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1 1/2 minutes, flip them over, and fry for about 1 1/2 minutes more, until light golden brown on the other side as well. Using a slotted spoon, remove each doughnut from the oil and drain thoroughly on paper towels. Repeat with the remaining dough.
While the doughnuts are still slightly warm, apply dry topping(s) or glaze(s) as desired.

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Pizza With Greens by Viktorija Todorovska

As made in Puglia, this simple and delicious appetizer features the slightly bitter chicory ubiquitous in the region. Dandelion greens, a close relative of chicory, are much easier to find in the United States and approximate the flavor of chicory. The simplicity of the dish belies its flavor. The pine nuts add a depth of flavor that allows this dish to pair well with medium-bodied wines such as Primitivo and Negroamaro.

yield: 8 servings
1 package (about 1½ pounds [680 g]) pizza dough (at room temperature), divided in half*
2 bunches dandelion greens, washed and cut into bite-sized pieces
3 tablespoons (45 ml) extra virgin olive oil, plus more for brushing the dough
2 cloves garlic, peeled and thinly sliced
2 tablespoons (30 ml) pine nuts, lightly toasted

1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.
2. Roll out each half of the pizza dough into a round about ¼ inch (0.5 cm) thick.
3. Boil the dandelion greens in salted water for 3 minutes, until they begin to soften.
Drain. While the greens boil, heat the olive oil and garlic over medium heat. Add the
drained greens and the pine nuts, toss, and cook for 3 more minutes. Set aside.
4. Place one round of dough on the oiled baking sheet. Spread the sautéed greens over
the dough, leaving a ½-inch (1-cm) border around the edge. Brush the border with water.
Cover the greens with the other rolled-out round of pizza dough, making sure the two
circles of dough overlap. Go around the edges of the pizza and pinch the dough to seal
the layers together.
5. Brush the top of the pizza generously with olive oil and bake for 20 minutes, or until
the top and bottom crusts start to brown.
* You can buy refrigerated pizza dough at your neighborhood pizza place or at the grocery store.
If you prefer, of course, you can always make your own.

BUY NOW!!!! The Puglian Cookbook: Bringing the Flavors of Puglia Home

Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011

Pinasca byline: Cameron Bogue, Beverage Manager Cafe Boulud, and Pleiades, in NYC

Inspiration was drawn from Latin culture where fresh picked fruit is dipped into salt and dried chili pepper. Combining these flavors with another Latin favorite, the Caipirinha, accentuated the caramelized flavor of grilled pineapple.

1 ¼ oz Cachaça or aged rum
2 slices Grilled pineapple*
1 oz Fresh lime juice
½ oz Simple syrup
1 Tbl Sugar
1/8 tsp Salt
1/8 tsp Cayenne pepper

Muddle grilled pineapple, lime juice and simple syrup in bottom of a shaker. Add ice and Cachaça. Shake well and strain into an ice-filled rocks glass rimmed with sweet and spicy mixture.

*Cut fresh pineapple, slice lengthwise and grill until the simple sugars are caramelized with beautiful grill marks. 

Pecan Caramel Cheesecake by: Sandra Lee

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade. 

Serves 12 to 16 

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake® 
3/4 cup butter, melted 
1/4 cup granulated sugar 
2 tablespoons water 
2 1/2 cups cold whole milk 
1 cup butterscotch caramel sauce, Mrs. Richardson's ® 
1 cup pecans, toasted, chopped 
1/2 cup golden brown sugar, packed 

Prep time: 10 minutes 
Chilling time: 5 hours 

Preparation:

Line bottom of 9-inch-diameter spring form pan with parchment or wax paper. 
Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. 
Press remaining crumb mixture onto bottom of prepared pan (not up sides). 
Combine 2 packages of cheesecake filling and cold milk in another large bowl. 
Beat for 3 minutes, or until smooth and thick. 
Fold 1/2 cup of caramel sauce into cheesecake mixture. 
Pour mixture into crust-lined spring form pan. 
Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. 
Sprinkle atop cheesecake. 
Refrigerate cake at least 5 hours, or until set. 
Run warm knife around pan sides to loosen cake; remove pan sides. 
Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce. 
Serve cold. 

BUY NOW: Semi-Homemade Desserts

Copyright © 2003 SLSH Enterprises

Pears in Broth byline: Francine Segan

It isn't only kids who love to play with their food. Back in Shakespeare's time chefs loved to sculpt meat, marzipan, and dough into various shapes. The meatballs for this soup are formed into the shape of a pear (or if you artistically challenged, just a simple round apple). They are fun to make and have an extra surprise. There is a grape in the center, which gives the savory meatball a wonderful sweet and tangy taste. This delicious soup is easy enough for a mid-week family meal, but impressive enough for company. Serves 6

8 ounces ground beef, turkey, veal or pork
1/4 cup dried whole wheat bread crumbs
1 large egg
1 tablespoon finely chopped fresh thyme 
2 tablespoons finely chopped fresh parsley 
1/2 teaspoon salt
Pinch of ground cloves
12 small seedless grapes 
12 sage or parsley leaves, with stems
1 1/2 quarts ready-made stock, simmered with dried fruits 

Combine the ground meat, breadcrumbs, egg, thyme, parsley, salt and cloves in a bowl. Divide the mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape. 
Preheat the broiler. Place the pears upright on a well-greased pan, and broil 4 to 5 inches from the flame for 4 minutes, or until done. Using a toothpick, gently insert a sage leaf into the top of each pear.
Carefully place 2 pears in each serving bowl and ladle the warm stock around the pears.

BUY NOW: Shakespeare's Kitchen. renaissance recipes for the contemporary cook

Peanut Butter Mini Mud Pies by: Sandra Lee

Makes 6 

6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs® 
1 bottle (7-ounce) milk chocolate shell topping, Hershey's® 
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®

Prep time: 10 minutes 
Freezing time: 1 hour

Preparation: 

Spread 1 tablespoon of peanut butter into bottom of each crust. 
Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. 
Freeze for at least 1 hour, or until ice cream and crusts are frozen solid. 
Remove pies from foil pie tins; place pies on plates. 
Drizzle milk chocolate shell topping over ice cream in crusts. 
Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve. 

Variation: To make mini chocolate pie crusts, scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.

BUY NOW: Semi-Homemade Desserts

Copyright © 2003 SLSH Enterprises

My Paella: Paella a mi estilo by: Simone & Ines Ortega

Serves 6-8.

Ingredients:
· 11 ounces raw shrimp, shells on and heads attached, if available
· 2 ¼ pounds mussels or 1 pound 2 ounces littleneck, steamer, or cherrystone clams 
· ¾ cup olive oil
· 1 small onion, finely chopped
· 1 clove garlic, finely chopped
· 3 tablespoons tomato sauce or 1 large, ripe tomato, chopped
· 2 small squid, cleaned and cut into ¼ inch thick rings
· 2 ½ cups long-grain rice
· 3 sprigs fresh parsley
· pinch of saffron threads
· 2 chicken bouillon cubes
· scant 1 cup drained canned peas
· 1 red bell pepper, seeded and cut into strips
· salt
· lemon wedges

Peel the shrimp and reserve the shells and heads, if attached. Set the shrimp aside. Put the heads and shells into a pan, pour in plenty of water, and simmer for about 10 minutes. Remove the pan from the heat and strain the stock into a bowl.

If using the mussels, and they have not been pre-cleaned, scrape the shells with the blade of a knife and remove the "beards," then scrub under cold running water. If using the clams, scrub under cold running water. Discard any shellfish with broken shells or any that do not shut immediately when sharply tapped. Put the shellfish in a pan or skillet, add ¼ cup water, cover and cook over high heat for 3-6 minutes, until the shells have opened. Left out the shellfish with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.

Remove nearly all the shellfish form their shells but leave a few in the shell or half shell for the garnish, strain the reserved cooking liquid through a cheesecloth-lined strainer into the shrimp stock. Add enough water to make 7 ½ cups, if necessary. Pour into a pan and heat gently, but do not let boil. 

Preheat the oven to 350ºF. Pour just enough of the oil into a paella pan or large, heavy skillet with a metal handle to cover the base and heat it. Add the onion and garlic over medium heat, stirring occasionally, for 7 minutes, until lightly browned. Add the tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes. Reserve a few shrimp for the garnish and add the remainder to the pan with the squid rings and rice. Cook, stirring constantly, until the squid becomes opaque. Add the shelled mussels or clams. Season with a pinch of salt and pour in the hot stock, gently shake the pan to make sure the liquid is evenly distributed.

Pound the parsley with the saffron in a mortar, or process in a mini-food processor. Mix in 2 tablespoons water, and add to the paella pan. Crumble in the bouillon cubes. Gently shake the pan or stir with a wooden spoon. Add the peas to the paella and cook for a few minutes more. Garnish the paella with the strips of bell pepper, the reserved shrimp, and the reserved shellfish in the shell. 

Transfer the pan to the oven and bake for about 25 minutes. Spread out a dampened dishtowel on a work surface. Remove the paella pan from the oven, place it on the dishtowel, and let stand for 5 minutes. Serve the paella with lemon wedges hung over the side of the pan.

  BUY NOW!!! 1080 Recipes

Marshmallow Dessert Pizza by Eileen Talanian

Makes one 12-inch pizza

Kids love eating sweets that look like dinner. I think they feel like they're pulling one over on the big guys. Using real pizza or bread dough helps to keep this dessert from being overly sweet. Vary the type of fruit you use, and change or omit the candy. You can make the pizza early in the day and add the strawberries at the last minute.

1 package fresh uncooked pizza dough, or 1 loaf frozen bread dough, thawed
2 cups Chocolate Ganache (recipes follows), made with half milk chocolate and half dark chocolate
1 ½ cups cut-up marshmallows
1/3 cup candy-coated chocolate pieces
1 1/13 cups sliced fresh strawberries
Roll out the dough and bake it according to the package directions. Let it cool completely before assembling the pizza.

Spread slightly warm ganache over the dough, leaving a ½-inch rim around the edge. Sprinkle the ganache with the cut-up marshmallows and the candy pieces. When you are ready to serve the pizza, place the sliced strawberries generously around, and if you like use a propane torch to soften or brown the marshmallows. Cut with a pizza wheel and serve.

BUY NOW!!! Marshmallows: Homemade Gourmet Treats

Maple Squares byline: Anne Belec

½ cup softened butter
1 cup of flour
½ cup of brown sugar
2/3 cup of brown sugar
1 cup of maple syrup
2 eggs, beaten
¼ cup melted butter
½ teaspoon salt
½ cup chopped nuts
½ teaspoon vanilla or maple extract
3 tablespoon of flour

Preheat oven to 350°F. Grease a 8x8 pan.
In a bowl, mix butter, flour and ½ cup of brown sugar. Press in the bottom of pan. Cook in oven for about 20 minutes.
In a saucepan, mix 2/3 cup of brown sugar with maple syrup. Bring to a boil. Simmer for about 5 minutes. Remove from heat and let it cool.
Once cooled, add eggs and rest of ingredients. Mix well. Pour over 1st preparation. Bake for 30 minutes.

Let cool and cut in squares.

"Mango Mousse" by: Claude Gamache

Tips: Mangos provide soluble fiber.
To make fruit parfaits, use tall parfait glasses. Layer in a half-serving of mousse, followed by a half-serving of berries. Repeat layers.
Serve in stemmed glasses for a buffet table.

• Food processor

1 bag (20 oz/600 g) frozen mango chunks, thawed and drained
1 1⁄2 cup low-fat vanilla-flavored yogurt 125 mL
1 cup sliced strawberries 250 mL
1 cup blueberries 250 mL

1. In food processor, purée mango and yogurt for 1 minute or until smooth.
2. Divide mousse among serving bowls. Top with strawberries and blueberries and serve immediately, or cover and refrigerate for up to 12 hours, then to with berries before serving.

Makes 6 to 8 servings

Nutrients
PER SERVING
Calories 80
Fat 1 g
Carbohydrate 19 g
Fiber 2 g
Protein 1 g

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Gerbet Macaroons by: Tina Casaceli Director of Pastry and Baking Arts The French Culinary Institute

Makes 25 macaroon sandwich cookies
Estimated time to complete: 2 hours

Ingredients
115 grams (4 ounces) almond flour
200 grams (7 ounces) confectioners’ sugar
For the meringue
90 grams (3½ ounces) egg whites,
at room temperature
8 grams (2 tablespoons) confectioners’ sugar
For the finish
100 grams (3½ ounces) raspberry or other jam

Equipment
Baking sheet
Parchment paper
Food processor fitted with the metal blade
Rubber spatula
Sifter
Standing electric mixer fitted with the whip attachment
Pastry bag fitted with a #2 tip
Wire racks
Offset spatula
Prepare your mise en place.

Preheat the oven to 162°C (325ºF).
Line a baking sheet with parchment paper. Set aside.
Combine the almond flour and sugar in the bowl of a food processor fitted with the metal blade. Process for about 1 minute or until very fine. Set aside.

To make the meringue, place the egg whites in the bowl of the standing electric mixer fitted with the whip attachment. Beat on low to aerate. Add the confectioners’ sugar, raise the speed to high, and beat for about 3 minutes or until soft peaks form. Take care not to over-whip or the meringue will be dry and it will be difficult to fold in the dry ingredients.

Remove the bowl from the mixer and, using a rubber spatula, fold the almond mixture into the meringue until well-blended.

Transfer the batter to a pastry bag fitted with the #2 tip.
Carefully pipe fifty 2.5 centimeter (1-inch) rounds of the macaroon batter onto the parchment-lined baking sheet. Set aside for about 1 hour or until the macaroons form a skin on their surface. This is extremely important, as the skin helps the macaroons hold their shape during baking.

Bake the macaroons for about 10 minutes, or until firm and just beginning to brown around the edges. (The macaroons should not color much during baking.) Watch carefully, as the high sugar content will cause the cookies to burn quickly.

Immediately transfer the macaroons to wire racks to cool.
Using an offset spatula, lightly coat the flat bottom of 25 of the cooled macaroons with a thin layer of jam. Cover the jam with another macaroon, bottom side down, pressing gently to make a sandwich cookie.

Serve the macaroons immediately or store them, airtight in layers, at room temperature for a day or two.

TIPS
Buttercream, ganache, or pistachio or praline paste may be used as a filling in place of the jam.
A drop or two of food coloring along with 3 milliliters (½ teaspoon) of any extract or 15 milliliters (1 tablespoon) of fruit brandy can be added to the meringue.

EVALUATING YOUR SUCCESS
The baked macaroons should be smooth and round with no cracks, crunchy on the exterior and soft and chewy in the interior.
The baked macaroons should be consistent in size, shape, and color.
There should be just enough filling to hold the two pieces together as well as to add a bit of moisture.

BUY NOW!!  The Fundamental Techniques of Classic Pastry Arts 

Guacamole (or 'Lobster Guac') by: Linda De Villers, PhD

If your honey loves guacamole, surprise him or her with this special version. It is guaranteed to drive you both wild!

Sexy Foods: lobster, avocado, chili, ginger

Ingredients
1 cup diced avocado (about 1 large)
2 tablespoons fresh lime juice (about 1 to 2 limes)
1/2 teaspoon finely chopped fresh cilantro
1/2 teaspoon finely chopped red onion
1/2 teaspoon seeded, minced fresh Anaheim chili
1/8 teaspoon salt
2 to 3 grindings black pepper, or to taste
2 ounces cooked lobster meat, chopped
Pickled ginger slices (gari) for garnishing
Sesame rice crackers

Instructions
1. In a medium, nonreactive bowl, combine the avocado, lime juice, cilantro, onion, and chili, and carefully mix together with a spoon.
2. Add the salt and several grindings of pepper, or to taste, mix gently, then fold in the lobster.
3. Serve in chilled, large martini glasses and garnish with a little of the pickled ginger on the rim of each glass. Or use other decorative bowls and garnish with a few pieces of ginger in the center of each serving. Accompany with the crackers.

1 1/2 cups, 2 generous starter servings

Simple Sexy Kitchen Tip: If the guacamole isn’t finished in one sitting, place a piece of plasticwrap directly on the surface, cover tightly, and refrigerate. Then finish it up within 24 hours.

Love Skills: One of the best tools in the seduction kit is surprise. If your lover loves
guacamole, he or she is liable to do back flips when you serve this ridiculously sexy dish.

BUY NOW: Sexy Foods: 101 Tasty Aphrodisiac Recipes and Sensual Tips to Stir Your Libido and Feed Your Love
  

Linguine with Grape Tomatoes and Capers by Viktorija Todorovska

This simple and easy-to-make dish has all the flavors of Puglia: ripe tomatoes, capers, and olive oil. The flavor is complex, and my guests often find it difficult to believe that the recipe is this simple. Use the best-quality capers you can find—preferably salt packed, as brined capers will change the flavor of the dish slightly. If you ar using brined capers, rinse them thoroughly.
yield: 4 servings

4 tablespoons (60 ml) extra virgin olive oil
3 cloves garlic, peeled and thinly sliced
3 tablespoons (45 ml) salt-packed capers, rinsed
1 pint (473 ml) ripe grape or cherry tomatoes, quartered
5 tablespoons (75 ml) fresh breadcrumbs
11 ounces (308 g) dried linguine

1. In a large pan, heat the olive oil and garlic over low heat. When the garlic starts to sizzle, add the capers and toss. Cook for 1 minute. Add the tomatoes and cook for another 5 to 6 minutes, until the tomatoes release some of their liquid. Add the breadcrumbs and cook for an additional 2 to 3 minutes, until they start to change color.
2. Meanwhile, in a large pot of salted water, cook the linguine to al dente, according to the package instructions. Drain, reserving a little of the pasta cooking water to thin the sauce, if necessary, and toss with the sauce.

BUY NOW!!! The Publian Cookbook: Bringing the Flavors of Puglia Home

Reprinted with permission from The Puglian Cookbook by Viktroija Todorovska, Agate Surrey, 2011

How to Survive Caring for a "Challenging" Elder and Recognize the Early Signs of Dementia! by Jacqueline Marcell

Caring for a "challenging" elder can be one of the hardest things you'll ever do. I know -- I went through a year of hell before I figured it out.

I had been the light of my father's life -- but with the onset of dementia he turned on me, doing and saying things that I would have never believed he could do. Having no experience with elder care, I just didn't get it. I thought it was just due to his bad temper of a lifetime and his need to control, which it was, but it was also the very beginning of dementia that intermittently made his actions even more illogical and irrational than ever before.

When he threw two little dilapidated hand towels at me, screaming and swearing at me for throwing them out, I was stunned and sobbed my heart out. With the knowledge I have now I'd say, "This seems illogical, this seems irrational. Red flag -- it is!" And I'd haul him off kicking and screaming to the Alzheimer's Association's best recommendation for a geriatric dementia specialist to be evaluated right away. I'd know not to waste time with his regular doctor who didn't specialize in dementia.

Recognizing Dementia Symptoms Before It's Too Late
The stereotype of a person with dementia (Alzheimer's is just one of many types) is that of someone who doesn't know what they are doing. That's Stage Three, but there is a long road before one gets there.

Dementia starts very intermittently and is generally ignored by families who think that these strange behaviors are just a normal part of aging: Stage One lasts two to four years; Stage Two lasts two to ten years; and Stage Three lasts one to three years. In the beginning, your loved one may have a raging temper tantrum and then suddenly be as sweet as pie. Because there are usually long periods of normalcy in-between, the tendency is to want to forget about the irrational incident instead of seeking treatment immediately.

Statistically families wait four years before they reach out for help -- usually after a crisis. By that time, however, the person has gone through Stage One and is starting into Stage Two already, which usually requires full-time care.

Getting medication for your loved one as soon as you recognize the early warning signs of dementia can slow its progress for two to four years doctors say, saving your family a lot of heartache and money. It will also save our society the burden of caring for so many elders who have progressed into Stage Two sooner than need be.

Consult a geriatric dementia specialist for the medications that may slow the progression of the dementia: Aricept, Exelon, and Reminyl.

Continue>>>>

How to Survive Caring for a "Challenging" Elder and Recognize the Early Signs of Dementia! Part II by Jacqueline Marcell

The 10 Warning Signs of Dementia

1. Recent memory loss -- your loved one may ask you the same question over and over, look at a beloved granddaughter and ask her name, or forget that they just told you that story and tell you again.
2. Difficulty performing familiar tasks -- such as tying a necktie or shoelaces, or being unable to do the knitting they have enjoyed for many years.
3. Problems with language - using the wrong word or unable to remember the right word to use.
4. Disorientation of time and place -- mistaking a time period of hours for days, or giving incorrect directions in the town they have lived in for many years.
5. Poor or decreased judgment - for example, while babysitting they may completely forget about the child they are supposed to be watching.
6. Problems with abstract thinking -- inability to balance a checkbook, adding becomes difficult or they may insist that a one-dollar bill is a 20-dollar bill.
7. Inappropriate misplacing of things -- you might find the wristwatch in the sugar bowl, the iron in the microwave, or a hat in the freezer.
8. Rapid mood swings -- switching from tears to anger for no apparent reason.
9. Changes in personality -- you may notice a tendency toward fear and paranoia.
10. Loss of initiative -- your loved one may not want to get out of bed, withdraws socially or says they don't want to live anymore. Behavior Modification Techniques
Once the brain chemistry is properly balanced for the dementia, often-present depression and possible aggression, you will be able to start behavior modification techniques on a challenging elder if they are still in the very earliest stage of dementia.

As amazing as it sounds, the use of tough love coupled with rewards and consequences worked to turn around the most obstinate man on the planet: my father, even with the onset of dementia. By being 100% consistent, never rewarding his bad behavior and using lots of praise to encourage good behavior, he finally changed his negative life-long behavior pattern of screaming and yelling to get his way. He learned that he could (as Mom would say), "catch more flies with honey than vinegar."
continue>>> 

How to Survive Caring for a "Challenging" Elder and Recognize the Early Signs of Dementia! Part III by Jacqueline Marcell

Elder-Proof the House to Reduce Frustrations

There are things you can do to make navigation in the home easier for elders.
1. Even out the ridge on the floor in front of a doorway to make it easier for a wheelchair to get over.
2. Strategically placed grab-bars (even in the shower) will help to reduce falls.
3. Remove throw rugs as they are a hazard and easily tripped on.
4. Put glow tape around the perimeter of doorways so they are visible at night.
5. Place motion-sensing night-lights on the floor of their bedroom.
6. Put colored tape on the edges of stairs so they can be clearly seen. Adult Day Care is the Answer

Relying on the professionals at an Adult Day Care turned out to be the answer to getting my parents out of bed 23 hours a day "waiting to die," and giving them social, physical and intellectual stimulation during the day, so they'd sleep through the night. Yes, it was no small feat to get my father to go, but gradually, once he got into the swing of it, he really enjoyed it. Then, you can spend quality time with them in the evenings and on weekends and you will not be so burdened with their care 24 hrs a day.

Hiring Caregivers

When your loved one needs more care than you can provide, it is time to hire a caregiver.
Questions to ask when hiring a caregiver:
1. Does the person live close by; have a car, a valid driver's license, and current insurance?
2. Has he or she had elder care experience and can you call several references?
3. Is the person willing to be photographed and fingerprinted so you can do a search on his or her background?
4. If you're hiring through an agency, is that agency a member of state and national organizations that you can call to check on them?
5.What kind of background checks does the agency do? (If they refuse to give this information to you in writing, they probably have not done any background checks.)

A Success Story

A year later, after turning around a seemingly impossible situation, I knew it was all worth the horror and heartache to hear my father say he loved me again.

I felt so compelled by what I had lived through, I wrote a book so that others won't have to struggle as I did to figure out how to manage their elderly loved ones. The result: Elder Rage, or Take My Father… Please! How To Survive Caring For Aging Parents.

It's written with humor and I guarantee laughter out loud, as you learn everything you never wanted to know about eldercare but were afraid to ask. After the success story I include 70 pages of self-help, answers to the toughest questions, valuable resources and a renowned dementia specialist's chapter on medications. I'm honored to have 40+ prestigious endorsements including: Hugh Downs, Regis Philbin, the late Steve Allen, Dr. Dean Edell, Robert Stack, Dr. Bernie Siegel, Dr. Nancy Snyderman/ABC News, Duke University Center for Aging, Johns Hopkins Memory Clinic, Dr. Eric Tangalos/Mayo Clinic, Dr. Rudy Tanzi/Harvard Medical School .

Watch our interview:  https://www.youtube.com/watch?v=cCY9ZsF743Y

"Top 10 Diva Do's and Don'ts: Home Improvements Projects for Women" byline: Norma Vally

1. DON’T wear loose clothing while performing home improvement tasks. Loose-fitting garments can get caught in power tools, especially saws—a potentially life threatening situation.

2. DO know where the main shut-off valves for all your utilities are located. Women need to know how to turn off the main power sources for the gas, water and electricity in their homes. This is critical in an emergency.

3. DON’T be stymied by a lack of upper body strength. For example, women can gain leverage by extending the length of a wrench—thus requiring less brute strength—by adding a long piece of metal pipe over the wrench’s handle. “Back in Brooklyn, we call that pipe a ‘persuader,’” Norma says.

4. DO mark your project materials before cutting them. The old adage goes, “Measure twice, cut once.” Norma takes it a step further, “Whenever possible, mark instead of measure is even better.”

5. DON’T buy cheap tools. Investing in good tools upfront will save you money in the long run since they won’t need to be replaced. They’ll also save you a lot of aggravation— and not being aggravated is priceless!

6. DO know which direction to turn screws and other fittings. The general rule is, “Right tight, left loose.”

7. DON’T be embarrassed to ask for help from the staff in home improvement centers and hardware stores. They are often retired trades people and can offer a wealth of information.

8. DO organize your work space and keep it clutter-free. Clean up as you work to keep the area safe and free of potential hazards, especially anything that you can trip over.

9. DON’T forget to bring along any old parts that you may be replacing when you go to the hardware store. Norma says, “It’s much easier for you and the sales staff to find replacement parts when you bring in an example of what you’re looking for.” If you can’t bring it with you, try to find a serial or ID number from the original part.

10. DO unplug your power tools when you’re adjusting a part or changing a blade. “Just turning the tool off isn’t enough,” cautions Norma. “Accidents can and do happen, so be sure to always unplug your tools.”
     

"How To Fall Asleep and Stay Asleep" byline: Debbie E. Mandel

The news from Iraq is frightening and demoralizing. Technology has enabled us to work late into the night causing our brains to whirl around in an alert frenzy unable to shut down. Meanwhile our daytime dilemmas quietly steal into our nights. No wonder we have trouble falling asleep and staying asleep. Research indicates that losing as little as one and a half hours sleep for just one night reduces daytime alertness by about one-third. Memory and the ability to think and process information are impaired. Sleep deprivation also makes us prone to mood changes, attention deficits, slower reaction times, and increased risk for accidents, especially driving. And sleep deprivation is cumulative, building a sleep debt that must be paid. Counting sheep is boring and doesn’t work anyway. So we lie in bed listening to the loud ticking clock and our own heart beating anxiously – we worry that we will not function well the next day and that we will tire easily

The best remedy for sleep is stress-reduction, letting things slide. Stop listening to the depressing evening news. Finish your detailed work by early evening to relax the mind. Regarding our daytime dramas, here is a different solution: allocate about twenty minutes for concentrated worry time before bedtime. Get it over with! Twenty minutes and not one minute more.

Instead of counting sheep, try an auto-hypnotic visualization. Visit your happiest place on earth. This could be a beach, a country home, or Tuscany. Imagine it descriptively, using your five senses. The more you practice, the better your imagination works. Really experience this secure, loving place. Breathe naturally to your own rhythm. See each breath go through your heart. Give yourself a loving message while you visit this beautiful place like “I trust and let go; I let go and I trust.” In order to fall asleep you have to give up control, yield and trust that you will be safe and that you will wake up. This visualization will help you relax with its sing-song rhythm.

Here are some concrete suggestions to facilitate nighttime renewal:

Absolutely no work station in the bedroom.
Try to go to sleep the same time every night and wake up the same time in the morning. Create a habit.
I saved the best for last: Have sex. It releases melatonin to help you sleep.
Create a bedtime ritual like a bath and moisturizing lotion, or listen to inspirational music. Meditate. Absolutely no late night news shows!
Try your grandmother’s remedy- warm milk and crackers—they work! So do bananas, yogurt, figs and of course, turkey. Avoid sugar, spinach, eggplant, tomatoes, alcohol and of course, caffeine. Some of us should not have coffee past noon.
Exercise large muscle groups in the daytime. Walking is excellent. Do not exercise close to bedtime as you will feel over-stimulated by your endorphins and your increased body temperature. Instead, try stretching exercises before bedtime as these are relaxing.
Cool down the room and lower the shades. Make sure the room is dark and does not let in the early morning sun.

If all of the above doesn’t work, try this trick: Force yourself to stay awake. That’s right: You must stay awake. Go to the living room, read a book, pay the bills and stay up. This will take the pressure off falling asleep. We understand and process a concept from its opposite. Sometimes we have to combine several remedies in order to sleep.

Good night and sweet dreams!

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Alice Answers Your Decorating Questions

Q. Hi, I am trying to decide what colors to use for the carpet and wall paint in my new front room. I have a plum purple couch and love seat, there is a brick fireplace in the room and the trim is painted white. I know I would like something fairly neutral, to contrast the purple, I was thinking of warm beiges but wasn't sure how that would look with the white. Also, I will be replacing my entertainment center and bookshelf and was wondering about what finish to go with. I like cherry but was afraid it would be too dark with the purple and also wasn't sure about how different woods would go with the white. Any advice would be greatly appreciated

Alice:  The cherry wall unit with the purple couch will work. Keep the walls and carpet light in color. Your selection of beige is a good one. To tie the whole room together also use pillows on the sofa with beige  and purple tones. Happy decorating. 

Q. Hi! How can I get the look of a Victoria's Secret store in my bedroom and bathroom? Also, can you give me any tips about making a vanity to match my wallpaper? Thanks!

Alice: The trick is to use lots and lots of lush, rich beautiful fabrics. Cover the windows with beautiful fabric and swags. Cover the bed with matching or coordinating fabrics in addition to many throw pillows on the bed. An oriental carpet in tones to match the colors in your room would also make the room look very warm and inviting. As far as your vanity, again pick a matching or coordinating fabric and make a beautiful skirt for your vanity table. Hope this helps.

Q. Window treatments: I have 2 adjacent windows in a corner. What can I do o dress them up? Thanks!!

Alice: To dress up the windows use draperies that consist of two panels (one on each side of each window) 4 panels total. They will look very lush and elegant if they pool on the floor, (meaning that they should be much longer than floor length.) When you calculate your length measurement buy the longest length available and you will achieve the look. Another tip is to purchase fabrics that are very soft and flowing. There is a variety of beautiful tie backs on the market to use to tie back the curtain panels. Another idea that sometimes works is to hang the curtain much higher than where the top of the window starts. For example if the ceiling in the room is 10 feet tall and the top of the window is 6 feel tall, try handing the top of the curtain at 8 feet. The 2 feet of exposed wall that will show will be fine as long as the wall is in good condition.  

Q. Home office-Our home has ugly paneling that makes the room look like a man's den. how can we fix it? Should we just paint over it??

Alice: The most economical thing to do is to paint over the paneling. First you must put a coat of primer over the paneling. Then you can apply as many coats as needed to cover the dark color of the wood. In addition, you can if you like add some molding to the ceiling and the floor and you can also add a chair rail with molding depending on how ornate you want the look to be.

Q.- Why are "Lush" fabrics your favorites?

Alice - Jacquard fabrics, brocade fabrics, silk fabrics and antique velvet’s are very lush fabrics
to use. Deep dark greens, deep dark burgundy and deep dark gold's create a very regal environment and are heavier in feeling, along with muted pastels creating a more feminine environment and are much lighter in feeling.

Q- What's important about pillows on the bed?

Alice - The more pillows on the bed the merrier. Pillows create a lush-opulent feeling in your room in all shapes and sizes. It doesn't matter if they are a mixture of solid colors, stripes, or floral's, checks or plaids. The important thing is that the color tones are the same as the bed covering and other colors in the room.

Q - How can certain fabrics create warmth and beauty?

Alice - Using lots of fabrics creates a lived in and warm feeling. If you have a very expensive table with a beautiful top you might not want to cover or hide it. However, if you have a table top that is not in good condition or is not so appealing to the eye, covering it with some beautiful fabric is much more attractive and creates interest.


Q - I get the feeling it doesn't take big money to make a room look lush and opulent.  But it does take some know-how. 

Alice - Draping throws over beds, sofas creates a lush feeling. Beautiful drapes hanging on the windows and pooling onto the floor also ads a lush feeling. When accessories are skimpy, hey look cheep, when lush and overflowing they look rich.

Thank you for sending in your questions.  Alice won't be continuing this column. 

The Difference Now by Cherie Burbach

The difference now
is when pushed
I push back.

The difference now
is when I'm hurt
I'll cry
openly
unashamed.
Why should I hide it?
Or pretend that I don't care?
You know you hurt me.
My pretending only helped you,
not me.

The difference now
is that I'll fight for the life
I want to live
and not the one
you think I should live.

The difference now
is that I make the definitions
and throw yours away.

The difference now
is when I walk in a room
and you guiltily look at each other
and stop talking
I'll wonder who you'll blame
for the problems in your life
after I move on.

The difference now
is that when you're laughing
behind my back
I realize I must be ahead of you
and I'll keep going. 

BUY NOW The Difference Now