Weight loss info

The Zone Diet
The Zone diet is a weight loss regime initially suggested by Barry Sears in a number of books, publications and an accompanying website. The Zone diet isn’t exactly a weight loss diet, however many zone diet fans discover that they manage to lose body weight by following this system.
The theory behind the Zone Diet is that if one were to limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance which is more healthful than usual, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is working at its best and, as a result, does not build up fat.
The most interesting technique of the system is to maintain the ratio of carbohydrates to proteins, and to take large amounts of Omega 6 and omega 3 fish oils.

Kolachky Recipe

	Category	Regional Recipes
	Views	80
	Ratings	0

Ingredients And Procedures

1 pk Yeast

3/4 c Sugar

1/4 c Water, lukewarm

1 t Salt

2 c Milk

5 c Flour (approx)

1/4 lb Butter or margarine

2 ea Eggs, large

-------------------------------PRUNE FILLING------------------------------- 1 lb Prunes

1 x Cinnamon or

1 x Sugar

1 t Chopped orange peel

-----------------------------POPPY SEED FILLING----------------------------- 2 c Poppy seeds, Ground

1/2 c Sugar

1/2 c Milk

1 t Butter

1/2 c Corn syrup

1 x Cinnamon

-------------------------------APPLE FILLING------------------------------- 4 ea Apples, sliced

3 T Cinnamon candies

1/3 c Water

Dissolve yeast in lukewarm water. Scald milk and set aside until lukewarm, not cold. Cream butter and sugar until light and fluffy. Add salt and mix again. Place dissolved yeast in milk. Add 3 cups flour and beat well. Stir in the creamed mixture and beat again. Then add unbeaten eggs and blend. Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board. The dough should be smooth and elastic to the touch, never hard nor stiff. Place in a greased bowl, cover, and allow to stand in a warm place about 2 1/2 hours until double in bulk. Place dough on a warmed board, which has been slightly floured. Pat down dough to about 1/4 inch thickness. Cut into 2 inch squares. Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling. When folded correctly, the filling will peek through the four sides. Place on a large cookie sheet about 2 inches apart. Let rise until double in bulk in a warm place, about 45 minutes. Bake at 375-F for 25 minutes. When cool sprinkle generously with powered sugar. Makes about six dozen cakes. PRUNE FILLING: Wash prunes and cook in enough water to cover. Bring to boil. When cool, strain, pit and chop well. Sweeten and add cinnamon to taste or orange peel. Allow to cool slightly before spreading. POPPY SEED FILLING: Combine ingredients and cook about five minutes until thick. APPLE FILLING: Cook together about five or six minutes until apples are soft. Cool.

Rate this recipe!

Post this recipe to your site

<h1>Kolachky</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 pk Yeast <P>3/4 c Sugar <P>1/4 c Water, lukewarm <P>1 t Salt <P>2 c Milk <P>5 c Flour (approx) <P>1/4 lb Butter or margarine <P>2 ea Eggs, large <P>-------------------------------PRUNE FILLING------------------------------- 1 lb Prunes <P>1 x Cinnamon or <P>1 x Sugar <P>1 t Chopped orange peel <P>-----------------------------POPPY SEED FILLING----------------------------- 2 c Poppy seeds, Ground <P>1/2 c Sugar <P>1/2 c Milk <P>1 t Butter <P>1/2 c Corn syrup <P>1 x Cinnamon <P>-------------------------------APPLE FILLING------------------------------- 4 ea Apples, sliced <P>3 T Cinnamon candies <P>1/3 c Water <P>Dissolve yeast in lukewarm water. Scald milk and set aside until lukewarm, not cold. Cream butter and sugar until light and fluffy. Add salt and mix again. Place dissolved yeast in milk. Add 3 cups flour and beat well. Stir in the creamed mixture and beat again. Then add unbeaten eggs and blend. Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board. The dough should be smooth and elastic to the touch, never hard nor stiff. Place in a greased bowl, cover, and allow to stand in a warm place about 2 1/2 hours until double in bulk. Place dough on a warmed board, which has been slightly floured. Pat down dough to about 1/4 inch thickness. Cut into 2 inch squares. Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling. When folded correctly, the filling will peek through the four sides. Place on a large cookie sheet about 2 inches apart. Let rise until double in bulk in a warm place, about 45 minutes. Bake at 375-F for 25 minutes. When cool sprinkle generously with powered sugar. Makes about six dozen cakes. PRUNE FILLING: Wash prunes and cook in enough water to cover. Bring to boil. When cool, strain, pit and chop well. Sweeten and add cinnamon to taste or orange peel. Allow to cool slightly before spreading. POPPY SEED FILLING: Combine ingredients and cook about five minutes until thick. APPLE FILLING: Cook together about five or six minutes until apples are soft. Cool. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>