Diet info

The South Beach Diet
The South Beach diet is a weight loss system created by Florida-based cardiologist arthur agatston which encourages that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston invented his nutritional system for his cardiac patients, as a result of his detailed analysis of scientific studies on other weight loss regimes.
Approved foods include, lean cuts of beef, turkey breast, seafood, feta cheese, peanuts, lowfat yoghurt and certain vegetables, such as chickpeas, cabbage and sprouts.

Toffee Crunch Cookies Recipe

	Category	Baking Recipes
	Views	97
	Ratings	5

Ingredients And Procedures

2 3/4 c All-purpose flour; unsifted

1/4 c Cake flour; unsifted

1 1/4 ts Salt

3/4 lb Unsalted butter; softened

1 1/3 c Granulated sugar

2 1/2 ts Vanilla extract

9 Chocolate covered almond

-toffee =-1.4 ozs each/chopped 1 c Almonds; chopped

Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees; line 2 cookie sheets with parchment paper. Sift together the flours and salt. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar in two additions, beat for 2 minutes on moderate speed after each portion is added. Blend in the vanilla extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the toffee and almonds. For each batch, drop heaping tablespoon-size mounds of dough onto a lined cookie sheet, spacing the mounds about 2 inches apart. Bake for 15 minutes, or until golden. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. Penny Halsey (ATBN65B). -----

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<h1>Toffee Crunch Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 3/4 c All-purpose flour; unsifted <P>1/4 c Cake flour; unsifted <P>1 1/4 ts Salt <P>3/4 lb Unsalted butter; softened <P>1 1/3 c Granulated sugar <P>2 1/2 ts Vanilla extract <P>9 Chocolate covered almond <P>-toffee =-1.4 ozs each/chopped 1 c Almonds; chopped <P>Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees; line 2 cookie sheets with parchment paper. Sift together the flours and salt. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar in two additions, beat for 2 minutes on moderate speed after each portion is added. Blend in the vanilla extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the toffee and almonds. For each batch, drop heaping tablespoon-size mounds of dough onto a lined cookie sheet, spacing the mounds about 2 inches apart. Bake for 15 minutes, or until golden. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. Penny Halsey (ATBN65B). ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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