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Caveat Emptor

1 miracle food  Reality Check on Miracle Foods

I have cautioned readers about miracle foods and food studies in many, many different ways on this blog. Whether it was on the topic of super foods, salt, red meat, fat, or organic has more nutrients, to this new one, miracle foods can cure cancer.

I found this article and plea for giving the public straight and honest information on so called ‘Miracle Foods,’ at Science Daily:

 

 “Reality Check: There is No Such Thing as a Miracle Food,” published in Volume 65, Issue 2, 2013 of Nutrition and Cancer: An International Journal, is a commentary written by the University of Minnesota’s Maki Inoue-Choi, Sarah Oppeneer, and Kim Robien that calls on both researchers as well as media sources to consider the validity of multiple studies as opposed to singular studies before assuming that media information is factual.

“Nutritional scientists and epidemiologists should be cognizant of the public health messages that are taken away from their individual studies and not sensationalize the findings or contribute to the media frenzy around a single study,” the authors believe.The report singles out two studies that theorized a decreased risk of ovarian cancer if certain foods were eaten and were reported as fact on a TV show. [All emphasis mine.]

The authors of the plea for common sense and for giving accurate information to the public chided the TV show saying that with very little research they could have found three other research studies that found the exact opposite finding.

Buyer Beware!
Caveat emptor applies not just to things you buy but to everything you read or hear no matter the source; especially when it comes to food studies.

Such are the ways of food research. I wrote an entire post on Understanding Food Studies  a while back that walks you through the confusing world of food studies and helps you figure out what is true and what is hype.

Featured Recipe        Rainbow Macaroons

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You all know I don’t bake. Well not often.

It is not that I can’t bake. I can. And used to make baked goods quite often. It is just that it is most difficult to half cake or cookie recipes. They are formulas. Cut the ingredients in half and you could mess up the formula.

I simply do not – let me repeat – DO NOT – need 70 cookies lurking about my house. I would eat them all. ALL OF THEM MYSELF! At one sitting.

Especially the cookie recipe I share with you today.

Have had this recipe for ages. It was given to me by a teacher many, many years ago in the 70’s. I can see her face, but cannot remember her name. Isn’t that terrible?

The recipe meets all my criteria for cooking and baking:

1. Easy

2. Delicious

I am such a simple person.

The Rainbow

Since the recipe uses sherbet you can make any flavor and any color you want for your cookies.

You can make the cookies using your school colors, by the season, by holiday, favorite flavor, or just your favorite colors.

Today I used lime sherbet rhe color of spring.

This is what you will need to make about 6 dozen cookies:

2 cups sherbet                                                          

1 package white cake mix                                       

1½ tablespoons almond or vanilla extract             

14 ounces sweetened flaked coconut                    

Spray cooking oil      

36 maraschino cherries                                           

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Here is what you do:

Preheat the oven to 350 degrees F. Spray the baking sheets with spray oil.

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Cut the cherries in half.

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Soften the sherbet in a large bowl. Do not let the sherbet melt. You just want it slightly soft.

I found that out the first time I tried to make these cookies. That is also when I created my Not-So-Famous Lime Coconut Soup recipe.

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Add half of the cake mix and extract and blend together. Then add the rest of the cake mix and blend well. You want a cookie dough consistency not a cake batter consistency.

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Stir in the coconut. I do this half a bag at a time too.

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Drop by rounded teaspoons onto greased baking sheets.

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NOTE: If you want fatter cookies than I made drop 2 teaspoons or more onto the baking sheet. Adjust baking time accordingly.

Bake at 350 degrees F for about 10 – 12 minutes or until light golden.

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TIP: I put the dough into the freezer while one batch of cookies are baking. If you do not the ice cream will begin to melt and you cannot make cookies. Even today, just taking a picture of the cookies before putting them in the oven, the ice cream began to melt.

Normally when I bake cookies I fill a second baking sheet with cookie dough while another is baking in the oven. Then when one batch is done , I take it out of the oven, and slip the other in right behind it.

Can’t do that with this dough. The sherbet will melt. Best to keep the dough in the fridge or freezer and drop onto a new pan when the oven is ready for another batch.

Hot out of the oven. Cool the cookies completely before removing from the baking pan or else they could break apart.

IMG_3979 Serve. Enjoy.

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‘Betcha you can’t eat just one!!!

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Bon appétit!!!

Cost

2 cups sherbet                                                    $2.00

1 package white cake mix                                    $3.29

1½ tablespoons almond or vanilla extract              $2.13

14 ounces sweetened flaked coconut                     $3.29

Spray cooking oil                                                 $0.15

36 maraschino cherries                                        $3.29                                     

Total cost = $14.15
Cost per cookie = $0.20 per cookie*

*HIGHWAY ROBBERY: One of the grocery stores here in Columbus charges $1.29 per macaroon and they are not colored pretty pastels or anything.

Quote of the Day

The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can’t eat it. We should make every effort to make sure this disease, often referred to as ‘progress’, doesn’t spread.

Andy Rooney

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