Equivalent Fractions Calculator

Fractions can be way difficult to absorb for some students when they first start with the topic. Especially, when dealing with equivalent fractions; it seems that they do not get the head or tail of anything. The concept in reality is very simple; but if the logic still eludes you, you can try using an equivalent fractions calculator, till you get the hang of it.

Your math teacher tells you the equivalent fractions are two or more fractions that have the same value, but have different forms. In simple words, these fractions can be defined as fractions having the same overall value, or the same simplest ratio. These fractions indicate the same part of a whole. The easiest way to explain equivalent fractions is using the example if a round apple pie. Whether you divide a pie into two pieces and take one, or out of four pieces take 2, or further on out of 8 pieces take 4; you still get one-half of the pie to eat. So we can conclude that 1/2 is same as 2/4 or 4/8; they all are equivalent fractions.

\"apple Pie\"

The technique to simplify a fraction is very easy; both numerator and denominator must be divided by the same number to reduce the fraction. So remember that the value of a fraction does not change if you multiply or divide the whole fraction by the same number. Remember that the number you use for division must divide without leaving a remainder. Both the numerator and denominator of a fraction must always be whole numbers; so you can know when you have arrived at the simplest answer & cannot reduce the fraction any further. And remember, only multiplication and subtraction is valid when reducing fractions; do not try to perform addition or subtraction while reducing your fractions.

The easiest way when working with conference is to use fraction calculator to check your answers. This will boost your confidence & in the long run help you with your math homework. But remember, that using the these calculator will only validate your answer; you still have to learn how to arrive at that answer in the first place.

The prized scientific calculator of your elder sister can act as your equivalent fractions calculator; you can easily check your answers using it. On the other hand, there are many math websites today offering their own version of equivalent fractions calculator, you can easily search & bookmark your favourite one to verify your answers. You can also ask your nerd brother to write a short program for an equivalent fractions calculator; whether he uses C++ or Assembly, the code to develop these calculator is very simple.

Equivalent Fractions Calculator

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Who Invented Ice Cream?

Unlike pottery, arrow heads and metal tools, traces of ancient ice creams are not really something that archaeologists can unravel. The ice cream history is therefore elusive and not very well known. People living in climates where ice and snow formed naturally are believed to have enjoyed a form of sorbet since prehistoric time by flavouring snow with fruit, berries and honey. This was probably especially popular in warm regions with high mountains, since snow could be gathered from the high altitudes and brought down to regions where it provided much sought after relief from the heat.

Even though ice cream itself leaves no visible mark in ancient history, items and buildings used for its creation can. Icehouses are for instance known to have existed as early as 2,000 years B.C. in Mesopotamia. Wealthy Mesopotamians had them built along the River Euphrates and used them to store food. We also know from historical sources that several Egyptian pharaohs ordered ice to be shipped to them in the hot and sunny regions in which they lived.

\"Pie Recipe\"

Once of the earliest known instances of true sorbet - not only ice and ice houses - are the honey and fruit flavoured snow cones that you could buy in Athenian markets during the 5th century BC. Later on, the Romans adopted a lot of Greek traditions, ice cream eating included. The Roman emperor Nero who reigned from 54 to 68 AD did for instance have ice transported to Rome from the mountains and mixed with fruit and toppings.

In 400 B.C. the Persians invented a cool pudding made from vermicelli and rosewater. This chilled treat tastes a bit like a blend of sorbet and rice pudding, and was often mixed with fruits and saffron. Ice was quite readily available to wealthy Persians since they owned so called yakhchals; naturally cooled refrigerators in which ice collected from the mountains could be stored for longer periods of time.

The Arabs play an important role in the history of ice cream since they began using sugar and syrup instead of honey. In the 10th century B.C., sweet ice cream flavoured with fruits and nuts could be purchased in all major Arab cities. The Arabs also began adding milk to the ice-cream, making it more similar to the type of diary based ice-cream that is most widespread today.

It has been hard to determine when the Chinese began enjoy Chinese ice cream, but the first type of Chinese ice cream is believed to have been flavoured with sugar and sold during the warm summer season. Most historians agree that the upper class enjoyed ice-creamed flavoured with fruit juices during the Song Dynasty (960-1279 B.C.) According to "History of food" by Toussaint-Samat the Chinese may even have created a special ice-cream creation method earlier than the Song Dynasty. This method involved pouring snow and saltpetre over containers filled with syrup. Salt will lower the freezing point of water to subzero. Diary products are still rare in Chinese food, but according to legend Mongols introduced the custom of drinking milk to the Chinese during the Yuan Dynasty and this eventually led to the invention of milky ice-cream.

Who Invented Ice Cream?

Ice cream is a tasty desert which can be even tastier if combined with other things like banana bread [http://www.banana-bread.info]. Make your own tasty banana breads using these banana bread recipes [http://www.banana-bread-recipe.info].

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Desserts in a Hurry - How to Make 15 Minute Desserts

It is possible to make desserts in fifteen minutes, which is good news if you suddenly have a craving for something sweet or if you have some last minute guests. One of the best ways to do this is to always make sure you have the right staples stocked in your pantry and refrigerator. You can make a basic dessert using a can of fruit and some whipped cream, a scoop of ice cream and a handful of cookies or a packet of instant pudding, some milk, and a pre-made pie crust.

Some instant pudding can be transformed into a pie or a layered dessert. Do not be afraid to add ingredients to dessert mixes and make them unique. A good dessert does not have to be made from scratch and you might be surprised to learn that not everything is made from scratch in restaurants, even top restaurants, because these days there are so many mixes and packets that we can use to help up.

\"lime Pie\"

That is not to say that we have to live on boxed food or packet mixtures but if you are in a rush, you can use something like that as a basis for your quick and easy dessert recipe.

Making Quick Yet Tasty Desserts

Fruit can be transformed into something special in as little as fifteen minutes with the addition of some ice cream, whipped cream, and ice cream syrup. Perhaps you have some marshmallows, raisins or chocolate chips lying around, in which case you can use those too.

There are so many desserts you can make on the fly. What about making homemade ice cream sandwiches by sandwiching vanilla ice cream and chocolate chips between store-bought cookies? You can buy pre-made crepes or tortillas if you do not want to make your own, and fill them with whipped cream and fresh fruit.

Take chances and combine different flavors to come up with exciting desserts. Experimenting is the best way to discover new dessert recipes. Remember that fruit trifle was only invented because somebody messed up a cake recipe. A culinary mistake can turn into something delicious and impressive which your family will like a lot.

Recipe for Lime Infused Mexican Strawberries

This delicious and easy dessert is perfect if you happen to enjoy Mexican dessert recipes. Feel free to substitute Grand Marnier or another orange liqueur for the Kahlua.

Also, you could use lemon juice instead of the lime juice. This is a light and refreshing dessert which is ideal if you are pressed for time or if you want something light and fruity rather than heavy.

You will need:

• 1 lb hulled, sliced fresh strawberries
• 1 teaspoon lime juice
• 1 tablespoon Kahlua (Mexican chocolate liqueur)
• 2 tablespoons white sugar

How to make it:

Combine all the ingredients in a bowl and let it stand for about ten minutes, or until the strawberries release their juice. Stir the dessert a couple of times during this time. Serve chilled, either alone or with whipped cream or a scoop of good quality vanilla ice cream on the side.

Desserts in a Hurry - How to Make 15 Minute Desserts

There are so many tasty Mexican dessert recipes and other recipes that you can make quickly if you are in a rush. A lot of Mexican recipes are based on fresh produce and simple flavors, making them perfect if you have last minute guests or a sudden craving for something sweet.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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3 Best Recipes for Potlucks, Church Dinners, and Family Reunions

Do you remember church basement dinners? Mother-daughter brunches? How about family reunions in the park? In my Midwestern Scandinavian community we had many events that focused around food, family, and fun. These gatherings bring back great memories for us and can even start our mouths watering for those old favorites of our past.

Here's a favorite hotdish recipe that was a staple at our church basement festivities. It's easy to make, a real crowd-pleaser, and uses everyday ingredients. This casserole contains healthy food groups so you can feel good about serving this all-in-one dish piping hot to your friends and family.

\"cherry Pie\"

Add a favorite sweet salad that was all the rage in the 1960's in my North Dakota hometown. It was served as a salad, but it could easily pass for desert with its light, fluffy, fruity base. Try it out and see what you think.

Favorite recipe #3 is for dessert. We always had dessert at our family reunions and church dinners! Rhubarb is a must for a great dessert in our Scandinavian homes. Rhubarb Crunch can be served warm or cold with whipped topping or ice cream. Or delicious all on its own!

Six Layer Dinner

Serves 8.

2 lb. hamburger

4 potatoes

4 full-size carrots

1/2 c. dry rice--white or brown

4 onions

1 lg. can tomatoes

1 can tomato soup

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. sugar

1/2 c. water

Fry hamburger in skillet. Set aside. Spray large casserole with oil. Add the following items in layers and in the order given:

Peel and slice 4 raw potatoes. Place in casserole in Layer #1.

Clean and slice 4 raw carrots and place on top of potatoes as Layer #2.

Rinse rice and sprinkle over carrots. Layer #3.

Add fried hamburger on top of rice. Layer #4.

Clean, peel, and slice 4 onions. Place over hamburger. Layer #5.

In small bowl, mix tomatoes, tomato soup, salt, pepper, sugar, and 1/2 c. water. Pour over onions. Layer #6.

Cover and bake in the oven at 350 degrees F for 1.5 hours.

Cherry Berry Salad

1 can cherry pie mix

1 small can crushed pineapple, undrained

1 can sweetened condensed milk

1/4 c. lemon juice

1 tsp. almond flavoring

2 c. whipped topping

Gently mix all ingredients together and chill overnight or for several hours. Delicious as a salad or desert. A drop of food coloring gives it a pleasant coloring for the plate.

Rhubarb Crunch

2 c. diced, cleaned rhubarb

6 T. flour

1/4 c. oatmeal

3/4 c. sugar

1/4 c. brown sugar

1/4 c. butter or margarine

Arrange rhubarb in greased 8x8 baking dish. Mix other ingredients until crumbly. Sprinkle this mixture over rhubarb. Bake 40 min. at 325 degrees F. Cut into 9 pieces and serve warm or cold.

3 Best Recipes for Potlucks, Church Dinners, and Family Reunions

Visit http://www.LefseStore.com to learn more ways to share your Scandinavian heritage cooking skills. Learn how to make lefse, lutefisk, krumkake, ableskiver, fattigmand, rosettes, kransekake and more. Denise Peterson has many years of experience making and serving delicious Scandinavian heritage foods to friends and family over the years. Share her love of passing on heritage cooking skills to new generations--before those pleasures are just memories. Children love to be involved in making traditional foods! These Grandma's Swedish Sugar Cookies are sure to be a hit both in the baking and in the eating. Try more recipes at http://www.LefseStore.com

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Top Ten Hot New Drink Recipes

Top Ten New Cocktail Recipes

People are always on the look out for the best new drink recipes. The mojito, the martini and the margarita appear to be the most popular drinks in bars across the US. But people are picky and bar patrons are always looking out for the best new trend. The eighties were probably the golden age of the cocktail, but slowly the cocktail is making a comeback. Even those multi-colored shooters (the bane of bartenders worldwide) are showing up gain.
So what are the top bartenders in New York, Boston and New Orleans making for their customers. What cocktails are the hottest these days? What golden oldie is making a comeback?
Some are new and are becoming faves across the south and northeast.

\"lime Pie\"

1. Sour Orange Daiquiri

Juice of one sour orange

Three big dashes sugar syrup*

6 oz. aged rum

1 1/2 oz. Grand Marnier or good curaçao

Orange slice

This recipe makes two cocktails in 5oz. martini glasses
*If you do not have sugar syrup on hand, just make some ahead of time; boil equal amounts of sugar and water together until sugar dissolves and a light syrup forms. Cool, then refrigerate. Chill cocktail glasses. In cocktail shaker, add ice, then the main ingredients listed. Shake thoroughly to mix and chill. Pour into glasses and garnish with an orange slice.

2. Key Lime Pie

3/4 oz Licor 43*

1 oz. Vodka

1/4 oz Rose's sweetened lime cordial

1/2 oz Milk or cream

Pour ingredients into shaker filled with ice, shake and strain into glass.
* It's a Spanish citrus vanilla liqueur as old as the hills but growing in popularity

3. Ginger Rogers

Two dashes Angostura bitters

The juice of half a lime

1 oz. Grand Marnier

I oz. aged rum

Jamaican ginger beer to fill

Mint sprig for garnish

Fill a highball or tall cooler glass with ice. Coat ice with bitters, then squeeze lime, dropping in spent shell. Add liquor top with ginger beer. Garnish with mint.

4. New Orleans Martini

3 oz vanilla vodka

Splash of dry vermouth

1/2 oz. Pernod

1 dash Angostura bitters

Fresh mint sprig

Combine vodka, vermouth and pernod in a cocktail shaker with cracked ice and shake well. Strain into a chilled martini glass and garnish with mint sprig.

5. A Piece of Ass

1 oz. Amaretto

1 oz. Southern Comfort

Sour mix

Put ice in highball. Pour in shots. Fill with sour mix

6. Irish Flag

Two parts Green Creme de Menthe

Two parts Bailey's

One part Brandy

Layer creme de menthe, Bailey's and brandy in a shooter glass.

7. Red Headed Slut

1 1/2 oz Jägermeister

1 1/2 oz Peach schnapps

Cranberry juice

Mix in shot glass. Shoot. (You have to love if not just for the name.)

8. Junior Mint

1/2 oz. Malibu rum

1 oz. white Creme de Cacao

1 oz. White Creme de Menthe

Combine all ingredients with ice, shake, and strain into old fashioned glass

9. Three-Mile Island Iced Tea

1/2 oz. Gin

1/2 oz. Light rum

1/2 oz. Tequila

1/2 oz. Triple sec

1/2 oz. Vodka

Coke

Sweet and sour mix

1-2 dash Bitters

One lemon wedge

Fill 14oz glass with ice and pour in liquor. Fill to two thirds of glass with the the cola and remainder with sweet & sour. Top with dash of bitters and lemon wedge.

10. English Channel

2 oz. Bailey's Irish Creme

½ oz. Drambuie

½ oz. Cointreau

Pour all three over ice and mix. Looks like the English Channel but tastes way better.

Top Ten Hot New Drink Recipes

These recipes are courtesy of the writers of www.GayBar.com

Gaybar.com is the largest directory on the internet for gay and gay friendly bars worldwide. This article was complied by the site's contributors. For more information on these recipes or the site contact Kevin Marsh at info@gaybar.com

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History Of Citrus

The pleasing appearance of citrus trees and the fruit was mentioned by many ancient travelers, even though the fruit of citrus trees had not evolved to the point as an important food staple, the fragrance of all parts of the citrus trees, including the flowers and fruit, were desirable perfumers of rooms and were thought to repel insects.

The occurrence of citrus in Europe and Mideast were thought to have been natural occurring native trees and shrubs, but historians today believe that the ancestor of the citrus trees, Citrus medica L., was introduced by Alexander the Great from India into Greece, Turkey, and North Africa in the late 4th century BC. The most ancient citrus was called 'citron.'

\"lime Pie\"

There are ancient clues from wall paintings in the Egyptian temple at Karnak that citrus trees had been growing there. There were other suggestions that citrus trees may have been familiar to the Jews during their exile and slavery by the Babylonians in the 6th century BC. Even though speculations suggest that citrus trees were known and grown by the Hebrews, there is no direct mention in the Bible of citrus.

The first recording of citrus, Citrus medica L., in European history was done by Theophrastus, in 350 BC, following the introduction of the fruit by Alexander the Great.

In early European history, writers wrote about Persian citrus, that it had a wonderful fragrance and was thought to be a remedy for poisoning, a breath sweetener, and a repellant to moths.

Citrus was well known by the ancient cultures of the Greeks and later the Romans. A beautiful ceramic tile was found in the ruins of Pompeii after the city was destroyed by a volcanic eruption of Mount Vesuvius in AD 79. Another mosaic tile in the ruins of a Roman villa in Carthage, North Africa, in about the 2nd century AD, clearly showed the fruit of a citron and a lemon fruit growing on a tree branch.

Early Christian tile mosaics dating back to 300 AD of both oranges and lemon were shown in lemon-yellow and orange colors surrounded by bright green leaves and freshly cut tree branches; the relics can still be seen in Istanbul, Turkey at mosques that once were churches of Emperor Constantine.

It is not known how, where, or when the exceptional present day varieties of citrus trees developed, such as the sweet orange, lemon, kumquat, lime, grapefruit, or pummelo, but there appears to be a general consensus of opinions that all these citrus developments and improvements were obtained by natural and artificial selection and natural evolution. It is well known, that the Romans were familiar with the sour orange, Citrus aurantium L. and the lemon tree, Citrus limon. After the fall of Rome to the barbarian invasions and the Muslims, the Arab states rapidly spread the naturally improving cultivars of citrus fruits and trees throughout much of North Africa, Spain, and Syria. The spread of sour orange, Citrus aurantium L., and the lemon, Citrus limon, extended the growing and planting of these trees on a worldwide scale by planting the seed, which produced citrus trees very similar to the parent trees. The Crusades conquest of the Arabs later spread citrus planting and growing throughout Europe.

The sweet orange, Citrus sinensis, appeared late in the 1400's, near the time of Christopher Columbus, who discovered America. After trade routes were closed when the Turks defeated the Eastern Roman Empire in 1453, centered in Constantinople (Istanbul), many European kings began to seek alternate, trade, sea routes to open trade by ships with China and India. The sweet orange tree introduction into Europe changed the dynamics of citrus fruit importance in the world. The voyage of Portuguese explorer, Vasco de Gamma, recorded that in 1498, there were multitudes of orange trees in India, and all the fruits had a sweet taste. The new sweet orange variety, known as the "Portugal orange" caused a dramatic surge in citrus planting, much like the much later appearance of the "Washington navel orange" tree introduction into California.

The lime, Citrus latifolia, was first mentioned in European history by Sir Thomas Herbert in his book, Travels, who recorded that he found growing "oranges, lemons, and limes" off the island of Mozambique in the mid 1600's. Lime trees today are available in many cultivars.

In 1707, Spanish missions were growing oranges, fig trees, quinces, pomegranates, peaches, apricots, apples, pear trees, mulberries, pecans, and other trees according to horticultural documents.

The Mandarin orange, Citrus reticulata, was described in Chinese history in the late 1100's, but was unknown in Europe, until it was brought from a Mandarin province in China to England in 1805, where it spread rapidly throughout Europe.

The pummelo, Citrus grandis, also called the shaddock and the 'Adam's Apple' was growing in Palestine in the early 1200's and was planted and grown by the Arabs. The pummelo is believed to have an Asian origin and was planted as seed in the New World.

The grapefruit, Citrus paradisi, is believed to have arisen as a mutation from the pummelo tree. Grapefruit were so named because they grew in clusters like grapes, but most gardeners considered them to be inedible until A.L. Duncan found an outstanding seedling grapefruit that was named Duncan grapefruit in 1892; the original tree is still alive and growing in Florida.

Christopher Columbus introduced citrus on the island of Haiti in 1493. It is believed that he brought citrus seed to be planted and grown of the sour orange, the sweet orange, citron, lemon, lime, and pummelo fruits. Records show that these citrus trees were well established in the American colonies in about 1565 at Saint Augustine, Florida, and in coastal South Carolina.

William Bartram reported in his celebrated botanical book, Travels, in 1773 that Henry Laurens from Charleston, South Carolina, who served as a President of the Continental Congrees, introduced "olives, limes, ginger, everbearing strawberry, red raspberry, and blue grapes" into the United States colonies after the year 1755.

William Bartram in his book, Travels, reported that near Savannah, Georgia, "it is interesting to note that as late as 1790, oranges were cultivated in some quantity along the coast, and in that year some 3000 gallons of orange juice were exported."

Many of these wild orange groves were seen by the early American explorer, William Bartram, according to his book, Travels, in 1773, while traveling down the Saint John's River in Florida. Bartram mistakenly thought these orange trees were native to Florida; however, they were established centuries earlier by the Spanish explorers.

The citrus industry began rapidly developing in 1821 when the Spanish gave up their territories and its many orange groves to the United States. Wild orange tree groves were top-worked with improved cultivars and residents traveling to Florida realized how refreshing orange juice tasted; thus began the shipments of oranges, grapefruit, limes, and lemons that were sent to Philadelphia and New York by railway and ships in the 1880's.

Citrus plantings were extensively done in California by the Spanish missionaries; however, the commercial industry began to grow with the 1849 Gold Rush boom, and efforts to supply the miners from San Francisco with citrus fruit were successful. The completion of the Transcontinental Railway further stimulated the citrus industry, since citrus could be rapidly sent to eastern markets. Later improvements of refrigeration helped to increase citrus growing and planting, mainly oranges, lemons, and limes throughout the world in 1889.

Florida at first dominated citrus production in the United States, but because of some devastating freezes in 1894 and 1899, Satsuma orange trees were virtually wiped out in the Gulf States. Thousands of acres of Satsuma orange trees were wiped out in Alabama, Texas, and Louisiana in the hard freeze of 1916; thus the citrus production of the United States began to shift from Florida to California.

Citrus is marketed throughout the world as a beneficial health fruit that contains Vitamin C and numerous other vitamins and minerals in orange and citrus products lime marmalade, fresh fruit, and frozen and hot-pack citrus juice concentrates.

Copyright 2006 Patrick Malcolm

History Of Citrus

Learn more about various trees by visiting the author's website: http://www.tytyga.com

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A Pizza Lovers Dream - Making Pizza Crust "Crispy"

From time to time the one thing that home pizza makers want to accomplish when baking pizza is a nice crispy, crunchy pizza crust.

It's quite difficult for a pizza lover to resist the crispy texture of flavorful pizza crust layered with a blend of savory toppings.

Pies

A common question asked by newbies and veteran home pizza makers alike, is simply this, "How can I make my pizza crust crispy"? Today is your lucky day because I'm going to give you a couple of ways to achieve crispier pizza crust.

One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.

Generally, typical conventional ovens do not compare, in terms of temperature generation with commercial ovens found in professional pizza parlors. Don't worry pizza lovers, there's still hope for home pizza makers.

Due to the "temperature factor", there are a number of things you must consider when preparing your pizza dough and baking your pizza pies at home, especially if you want a pie that's delightfully crispy, crunchy and irresistible.

The first consideration is water content when mixing the pizza dough. If you use olive oil as a fundamental ingredient for your pizza dough, consider using slightly less olive oil and replace this with a little more warm water. Adding a little more water to your mix of pizza dough will contribute to a crispier and flaky crust.

In addition, it's a good idea to roll your dough to a "paper thin" thickness. You can do this by "rolling out" your pizza dough directly onto the pizza peel. Of course before doing this, sprinkle cornmeal on the pizza peel to insure an easy transfer to the baking surface you plan to use.

Next, you'll want to use one of two techniques for baking your pizza to make sure your completed pizza boasts that delicious crispy pizza crust that we all crave. You'll want to choose a suitable "baking platform" or "baking surface".

Try one of the two techniques below for baking your pizza pies:

1- Use a "pizza stone"

or

2 - Use a "pizza screen"

If you decide to use a pizza stone, make sure you give the stone plenty of time to heat before transferring the pizza from the pizza peel to the stone. You'll want to follow the instructions provided with the pizza stone very accurately.

The transfer from pizza peel to pizza stone will be much easier if you lightly cover your pizza peel with cornmeal. This makes the transfer process from pizza peel to pizza stone a breeze.

When using a pizza stone, the goal is to have the ingredients of the pizza complete the cooking process about the same time the crust "completely" browns. Depending on your specific oven, temperatures, 425 to 450 should suffice. Of course you'll have to experiment with cooking times for your specific oven.

Be careful not to remove the pizza to early, as this is a common mistake. Allow plenty of time for the crust to brown, without burning the cheese. If need be, CAREFULLY take a peak underneath the pie to check your crust if you like. Remember, ovens are extremely hot!

The second way to achieve a nice crispy crust is to use a pizza screen. Though this can be a bit messy, this baking platform produces wonderful crispy pizza crust. The porous nature of a pizza screen allows heat to pass through the screen directly to the bottom of the pizza.

This helps with the moisture absorption process. Direct heat helps reduce the moisture content within the pizza dough and adds to the crispy nature and texture of pizza crust. Mmmm...I'm getting hungry just thinking about it...

Pizza screens are fairly cheap, and that's great because they get a bit "clogged" with toasted cheese and ingredients after several uses. Clean them thoroughly after each use to extend the life of your screen. Besides, you'll forget about the mess when you slide that first slice of crispy pizza into your mouth, I promise.

Try these techniques to improve your pizza making adventures and remember to save me a slice!

A Pizza Lovers Dream - Making Pizza Crust "Crispy"

William Lockhart is Founder of http://HomePizzaChef.com He is also a self-proclaimed pizza lover. HomePizzaChef.com delivers pizza recipes to subscribers email box. The slogan on the web site reads, "They'll Get Down On Their Knees And Beg You For Your Pizza Making Secrets".

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Pumpkin Pie With Brown Sugar - Walnut Topping

This recipe for Pumpkin Pie with Brown Sugar-Walnut Topping is a favorite with many of our friends. This dessert can be prepared the day before Thanksgiving, thereby lessening activities in the kitchen on Thanksgiving Day and refrigerated until needed.

Pumpkin Pie with Brown Sugar-Walnut Topping

\"pumpkin Pie\"

Ingredients:-

Topping:
1/2 cup walnut pieces
1/4 cup golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt

Crust:
1 12-inch round Pie Crust

For filling:
1 cup golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream

Method:-

For topping-
Combine all ingredients and blend till the appearance of fine breadcrumbs.

For crust-
Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9 inch pie dish. Fold edges under and crimp decoratively. Freeze the crust for 20 minutes.
Line the crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

For filling:-
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.

The Pumpkin Pie with Brown Sugar-Walnut Topping can be served as desired or if prepared early stored in the fridge removing 1 hour before serving. Serve with a cream of your choice.

Enjoy!

Pumpkin Pie With Brown Sugar - Walnut Topping

Carolyne Roberts - A Master Gardener in Hillsborough County Florida. Visit our Blog to learn more about Gardening in Florida, this Blog was set up to enable us to interact with our community and share the Joys of Gardening. [http://www.gardenersreach.com/author/DragonflyLady.aspx] & http://www.GardenersReach.com.

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7 Must-Do's for Fall

These past few weeks have found me busier than ever: my new job has kept me with a textbook in my hands every day for the past four and a half months as I became re-licensed and certified in virtually every area of the financial services industry; working on a new book has kept me traveling throughout the northeast, interviewing homeowners and photographing magnificent interior design; and spending these past two weeks out of town in back-to-back meetings, leaving the hotel before sunrise and returning at dusk, has prevented me from reveling in the majesty of Fall. How awful it is to be unable to enjoy these glorious colors to the fullest!

Perhaps it has been, as some well-intentioned friends have suggested, a need to return to a very full life after dealing with childhood cancer and care-giving for two solid years. Point made and well-taken. I think there's some truth in that. Perhaps it's the need to finish out a career I started twenty-plus years ago. Or perhaps it's my way of simply helping out with four college tuition bills (they come whether we're ready for them or not, y'know!)

\"easy Pie\"

But along with that busyness comes much-needed respite. For time to take a simple yet meaningful pause. I'm hearing from lots of moms that it's just that time of year again. When the rush of back-to-school has taken a backseat but when other stuff hits: parent-teacher conferences, Fall recitals, and soccer and football practices every other day. We're anxious to regain equilibrium. To get perspective before the anxiety-provoking Holiday rush. To catch your breath, delight your senses and enjoy the company of family and friends in the beauty of this season we're finding ourselves in.

Here, then, are seven must-do's for celebrating this fabulous season:

1) Go for a drive in the countryside. Last weekend, to celebrate our son's birthday, we attended a college football game; the timing couldn't have worked out more perfectly as the stadium was located within twenty minutes of the hotel where I was staying out-of-town for those two weeks on business. Afterwards, we drove to a charming Connecticut village to have dinner with the photographers who are collaborating with me on our upcoming book. The roads to their home were winding and narrow, but oh!!! The colors of the New England countryside were beyond description! Red competed with gold, along with orange and violet, in some of the most beautiful foliage I've ever seen. As wood smoke mingled with crisp air, we became intoxicated by the sensual delights of the area. (For all of you old friends in Florida, a trip up East within the next couple weeks is a must-do!) Please try to carve out some time in your everyday busyness to spend some time out in the country.

2) Visit a pumpkin patch. Hopefully by now you've already picked out the best of the best and plunked it down on your front stoop. Smaller gourds and miniature pumpkins, arranged on tabletops and windowsills throughout your home, make for charming displays. Don't let too much time get between you and fall decorating, or the Christmas tree will be up before you know it.

3) Make a big pot of homemade soup. While admitting to buying commercial stock for the boys (fewer things fill them up faster after long, hard football practices in the crisp fall air up here in New England), I have not had time--nor been home--to make the stuff from scratch. But now it's on my list! Chicken noodle, beef stew and cream of tomato are our family's personal favorites. Settling back into the routine (oh, those good 'ole days!) of always having a large stock pot of soup simmering on the stove sounds like a good thing to me. The days ahead will only be getting colder after all.

4) Bake a pie. I admit to skimping on time in the kitchen. Somehow, baking has not yet made it onto my short list. Too much to write, too little time. If you're feeling like I am, how about at least trying to bake one easy pie this Fall? Pumpkin is a no-brainer. Sweet potato and apple both work perfectly, too. Or how about a cobbler or crisp?

5) Rake leaves with the kids. What a great way to get your blood moving! Fall yard work is especially invigorating. And just think: within the next few weeks (if you live in the north anyway), your lawn may be covered in snow.

6) Set out fall flowers. Ornamental kale, mums and pansies look splendid against the deep colors of fall foliage. Cluster flowers together for fuller impact. And while you're at it, make time for planting bulbs. The ground will be completely hardened in but a few short weeks.

7) Take a hike in the woods. And if you don't live near one, shy of coming to visit me, get out of the city for awhile and dive into nature. My husband's favorite daily ritual is a solitary walk in the woods surrounding our home. Being alone for an hour is nourishment for one's soul. Fewer things could provide more glorious time for personal reflection. With leaves crunching underfoot, babbling brooks singing their own songs and foliage screaming for one last look, meditative woodland walks rank as absolute necessities.

Enjoy these next few days before the leaves fall completely off the trees. Go for a few last bike rides. Play with the kids outside. Walk. Breathe deeply. Fall is upon us so briefly.

7 Must-Do's for Fall

Carolina Fernandez earned an M.B.A. and worked at IBM and as a stockbroker at Merrill Lynch before coming home to work as a wife and mother of four. She totally re-invented herself along the way. Strong convictions were born about the role of the arts in child development; ten years of homeschooling and raising four kids provide fertile soil for devising creative parenting strategies. These are played out in ROCKET MOM! 7 Strategies To Blast You Into Brilliance. It is widely available online, in bookstores or through 888-476-2493. She writes extensively for a variety of parenting resources and teaches other moms via seminars, workshops, keynotes and monthly meetings of the ROCKET MOM SOCIETY, a sisterhood group she launched to “encourage, equip and empower moms for excellence.” Please visit [http://www.rocketmom.com]

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The Request Part (2 of 4)

Mrs. Johnson did an embarrassed shuffle into her house as I turned toward her. I felt heat rush into my head. I'd blown it. If he told Cole they'd call me a 'lunatic,' which would close all the doors. "Sorry Trevor," I said. "We'll talk about it later."

Trevor shook his head. "You want to watch cartoons, Leo?"

\"berry Pie\"

"Yeah, sure, kid," I said, nervous that he'd stopped addressing me as 'Uncle.' I grew a little more relaxed as he asked me about my radio. I even took it out of my coat pocket and let him mess with it. He couldn't get any stations either.

As I watched Trevor watch TV, fear sunk me. Could this family ever believe I'd come from 2010 for help? If it were hard to convince mini me over there, Cole would never be convinced. The house swallowed me up. I expected Cole to come out yelling, for blood, ready to snap me in two. I'd used up my stupid mind reading trick. It'd just put me further away from meeting my deadline. These tiny scored pills helped me now, but soon my heart would fail. Talking to Trevor might have murdered my cause; I should have talked to Cole.

Elmer Fudd chased Bugs Bunny and Daffy Duck flapped his black feathers inside my head. I dreamed my body was rippled plastic filled with saline. I felt ice flow into my arms, chest, then freeze my head. My bone enforced limbs were strong, but my torso bulged toward bursting. A nurse shook my neck as if shaking an IV bag above a hospital bed. I awoke wet, cold, the dream's meaning eerily clear. I touched the bulge in my jacket - a shiny needled syringe and saline bag. When had I become the type of person who carries such a kit?

I'd traveled to 1961 to steal from the umbilical and saw myself being born. I'd trade that in for the greater wonder of seeing just once my son Jacob. I wanted to provide for him, teach him to stand, walk, and ride. I wanted to be in that stuffy Motor Vehicles Division offices as Jacob stepped into manhood. How long would it take Susan to grow me a heart? How many innocent would suffer? I remembered that cop's wide eyes, haunting. My head pounded. Too late in life I'd found a soul mate in Susan, a friend.

"Uncle Leo?"

"What?" A flood of light blinded me. I felt Trevor's small fingers tugging my nose. "What you want, Trevor?" I said. I heard Sylvia banging pots and pans, and the Peterson's lawnmower chopping up a yard.

"Sis is hurt," said Trevor.

"Sis hurt?" I didn't know whether to believe him. Had I changed the time line? "O.K., I'm coming." I stood anemic, tired, and followed Trevor's insistent tugs through the front door.

"Trevor, don't bother Uncle Leo," yelled Sylvia, "he's sick."

"I'm not, mom," lied Trevor. We stumbled into the late afternoon sun.

"Where's Angie?" I said, halting near the garage.

Trevor's hands shook. "It's big trouble," he said. "She's in the field."

A baptism of memories flooded my brain. "Trevor," I said, "I know all about it." I gripped his tiny hand. "You're not afraid Angie's hurt. You're afraid she's going to be punished by your parents." I smiled at his surprised eyes.

"Leo, you reading my mind? Sis says I'm 'gullidable.'"

I'd wrapped the quilt around me. "Let me tell you the events, Trevor," I said. "Then I'll predict what will happen. I'm telling you the future so you'll believe my mission."

Trevor nodded, but jerked me to the field. Gravel stung my naked feet, but the dew soaked grass cooled my toes. "Where is she now?" I said. The swaying yellow field seemed empty. I squinted my eyes, loosened my neck.

"Sis's there," pointed Trevor. I followed his insistent finger to a small dot in the field. "Of course," I said. "You, Angie, and her boyfriend built a fort. Angie got in it and left you outside, just as some hippies came at you swinging paint cans. You ran away and the hippies spilled red and blue paint all over Angie's clothes. Then they took off whooping like Indians. And now, Trevor, Angie doesn't want to come for fear she'll get spanked."

"She's not afraid she'll get spanked," said Trevor. "She's got a sleep-over at Rhonda's tonight and she knows mom's not going to let her go now."

I smiled. "Well you tell Angie to pack her bags for Rhonda's, because your parents will know it wasn't her fault."

"So sis won't get in trouble?"

"That's what I said." I was curt. I'd lived the day through; I knew.

"I'll tell her," said Trevor. "If you're sure she can go to Rhonda's."

"I'm sure," I said with a smile. Finally I'd broken through.

Trevor and his blue faced sister dashed by me, both smiling. A shriek came from the living room. "You're red and blue, disgusting! Take off your clothes, Angie, you're grounded, no Rhonda's tonight! Trevor; go, just go!"

Trevor slumped into the front yard. "You were wrong Uncle Leo."

"Sorry kid," I said, wincing. I didn't bother explaining to him the unpredictable aspects of time travel; that I'd done something here to change Sylvia's reaction to the hippie attack. When Trevor said "don't worry about it, Uncle Leo," it just made me feel worse. Finally I said, "Trevor, I goofed up. This stuff is complicated." The sun irritated my face. Hope of witnessing my son's birth dwindled. I had to talk to Cole.

Could I convince Cole? The facial birthmark that matched little Trevor's had already been termed 'a funny coincidence.' What about technology? The radio Susan gave me as a backup device didn't even so much as spit out static. I knew Cole's speedway race results, who'd win the World Series, Super Bowl, a few stocks to buy, who'd be President after the next few elections. That was all future proof. I needed results now. There was one thing - if I could remember it right. Uncle Hank hadn't come too little Trevor's birthday party. Yeah, he'd make up for that tonight.

When I was little Trevor, I loved being around Cole. I hated church. Sometimes on Sunday night I'd get lucky and mom would leave me with Cole who'd smelled of clean shower and Old Spice. We'd watch Wild Kingdom, and then, instead of sitting in a pew listening to a sermon I couldn't understand, I got to watch the Wonderful World of Disney. Cole sat in his easy chair. I kneeled on the hardwood floor close to the TV. Tinker Bell would emerge from a tiny dot to almost as big as the screen, then turn and sprinkle flashes of fiery fairy lights on a castle to bless its wonderful gates.

I could see why Sylvia was Cole's pride. Her brown eyes reflected solemn church pews. I've heard her moist lips spoke truth from richness deep within and that she thought her body was a temple, and I knew these things weren't fantasy. She discerned me. Her smooth face had chiseled features; her softness had rigid supports.

"Takes a woman strong to be a woman sweet," Cole always said.

Sylvia was as tall as Cole, but always looked up at him. Most people I'd heard talk about Cole said they first saw Cole as a small man, but they'd been corrected on that quick. Cole chose his battles carefully, but get in his face once too often and he'd make you see he didn't like to be condescended to. I worshiped Cole. I remember once being dressed for Easter. I had black slacks and a pretty sailor shirt of white and light blue and a gay sailor's hat. But I didn't want to go to Easter Service. I wanted to rebuild the Harley in dad's garage, us in our ripped blue jeans and crew neck t-shirts, spitting on the gravel while we surveyed some patched together engine parts.

Cole was a reasonable man, but I don't think things like time travel and double selves fell in his realm of possibility. To convince him would take a mighty good argument, but he was like the big wall in front of me; knock him down, and all resistance would collapse. Still, Cole was a hard-nosed racer, mechanical minded, and no nonsense here and now, not really the 'Trekkie' my Aunt Tanya was becoming in this era across town.

I saw my chance out of the blue one day while watching Star Trek. Little Trevor, excited by the show, said, "Uncle Leo can tell the future sometimes!"

Cole folded his Paradise News in the middle and gazed at me. "He can, can he?"

I expected Trevor to talk some more about our conversations, but he rested his chin between his tiny hands and returned his focus to the star-ship Enterprise. Cole's stare didn't relent though, so I figured Trevor had already spilled the beans to him. He seemed to want a confrontation. I suppose Cole and me approached each other equally unprepared for a conversation on the unknown. He worked with gear ratios, pistons, happy with the smell of leaded gasoline and the feel of cold unrelenting metal. I liked Science fiction, late night radio, and rock and roll.

"What about it, Leo," said Cole, "are you psychic?"

I winced. "Sort of, Cole," I said. "What you want to know?"

Cole smiled. "How are things going to end in Vietnam?" He said.

"We lose."

Cole's face reddened. "That's easy for you to say now," He said.

"I answered your question."

"OK, Leo," admitted Cole.

"Ask him what you did at Bob's Market," said Trevor.

"Bob's Market?" Cole screwed up his eyes at me.

"Yeah," said Trevor. "He told me everything I knew about DC comics and Hostess berry pies and Snicker bars and everything at Bob's Market."

"O.K., Leo." Cole settled into his chair with a grin. "Talk, make me a believer, if you can."

"Oh, I can," I said, my heart pounding. "But will you accept it?"

He smiled. "I've always been reasonable, Leo," he said.

So it was on.

The Request Part (2 of 4)

For fiction and Poetry by Don Standeford, visit http://www.barnesandnoble.com/c/don-standeford

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