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contoh sour cream

L Artisan Gourmet Parisian Macarons

http://www.lartisanmacaron.com Our Macarons are made with All Natural, premium ingredients only and cage free eggs. Macarons in the form of a cream-filled cookie are now commonly found in patisseries throughout Paris, in flavors as standard as vanilla, chocolate and coffee to those as exotic as rose and tea. But purists can still find the original, almond-flavored pastries in food shops around town.

Living a Balanced Life with Diabetes. - Centers for Disease Control ...

Eating too much or not eating enough as a way of dealing with stress can make it hard for you to take care of yourself and your diabetes. Stress and some foods, like white rice, white bread, cookies, pies, or cake, can all raise your blood sugar level. Not eating enough food can cause low blood sugar. If you have diabetes, it is important that you make healthy food choices to keep your blood sugar levels under control. Be aware of the times when you feel down and the kinds of foods you eat when you are stressed. If you find that you eat high-calorie foods when you are feeling down, try having healthy foods around the house to snack on. Healthy snacks include non-fat/no sugar ice cream, whole wheat bread or crackers, low-fat cheese, or half a banana. ❑ Choose whole grain foods— whole wheat bread and crackers, oatmeal, brown rice, and cereals. Tips to Handle Stress When you feel stressed: ❑ Limit the amount of solid fats and sugars when cooking or eating by trimming fat from meat, using less butter or margarine, and using less sugar. ❑ Make your meals lighter by using nonfat or low-fat milk, cheese, or mayonnaise. Use cooking spray instead of oil. • Talk with an elder about your concerns. ❑ Eat a healthy snack between meals. • Be with others that you have fun with. ❑ Choose water to drink. • Do something nice for someone else. • Take a nature walk. • Learn a new activity, like fishing, horseback riding, or some other things that you might enjoy doing with others. Be sure to also talk to your health care team (diabetes educator, dietitian, doctor, nurse, psychologist, or social worker), your spiritual counselor, or some other person that you trust. They can help you get the support you need. Learn More about Diabetes: National Diabetes Education Program 1-888-693-NDEP (6337) www.YourDiabetesInfo.org www.YourDiabetesInfo.org/resources/diabetes­ healthsense/ Indian Health Service Families- Healthy Eating www.ihs.gov/HeadStart/index.cfm?module=hs_ families_healthy_eating American Diabetes Association 1-800-DIABETES (342-2383)

Best Lite Pumpkin Pie - University of Michigan Comprehensive ...

This recipe ALWAYS receives rave reviews. It contains 190 calories and 2.5 grams of fat versus the 316 calories and 14 grams of fat in a slice of traditional pumpkin pie. Crust: 12 gingersnaps 1 lowfat cereal bar Pie: 1 16 ounce can pumpkin 1/2 cup egg whites or nonfat egg substitute 1/2 cup sugar 1/2 - 1 Tbsp pumpkin pie spice 1 12 ounce can evaporated skim milk Preheat oven to 350 degrees. Lightly spray a glass 9 inch pie pan with oil.Combine gingersnaps and cereal bars in blender or food processor. Pulse until fine. Form the crust by lining the pie pan with crumbs but not all the way to the top edge. Combine the rest of the ingredients in a medium-sized mixing bowl. Pour into crust, going over the edge of the crust slightly - this prevents the crust from burning. Bake in the bottom of the oven until a toothpick inserted in the center comes out clean, about 30-40 minutes. Allow to cool slightly; cut into 8 wedges and serve warm. Refrigerate leftovers immediately. This pie is delicious with a spoonful of nonfat vanilla yogurt or nonfat whipped cream spooned over the top. Hint - you can make your own pumpkin pie spice with 2 teaspoons of ground cinnamon and a 1/2 teaspoon each of ground ginger, ground nutmeg and ground cloves. Add half of this mixture to start and more as needed according to your personal preference. Serves 8 Nutritional Information per serving = 1/8th slice 190 calories 2.5 g fat 0 g saturated fat 0 cholesterol 170 mg sodium 35 g carbohydrate 2 g fiber 19 g sugars 7 g protein 130% DV vitamin A © copyright 2007 U-M Comprehensive Cancer Center The University of Michigan Health System web site does not provide specific medical advice and does not endorse any medical or professional service obtained through information provided on this site or any links to this site. Use of the UMHS web site does not replace medical consultation with a qualified health or medical professional to meet the health and medical needs of you or others.

The Best Two Layer No-Bake Pumpkin Pie Recipe ... - Knitterly Things!

Makes Two Pies Ingredients: 4oz Cream Cheese 1 tbls + 1cup of Milk 1tbls Sugar 8oz of Cool Whip, thawed, + way more for topping pie with 2 small packages Jell-O Instant Vanilla Pudding OR For a non-gelatin option, ONE 4.6oz package of cook and serve Jell-O Vanilla Pudding* 1 16oz can of Pumpkin, or larger, if you can’t find a 16oz can, just use about half 1tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 2 ready-made pie crusts, preferably Graham Cracker, but which ever you feel like going with. * If you go with the cook and serve pudding, you will need to make this ahead of time, according to package directions, and refrigerate until chilled, in addition, you will need 2 more cups of milk for this. Now let’s make this pie! I recommend making these the day or night before they are to be served, so that they set, and the flavors get to mix together a bit. Bottom Layer: In a large bowl, combine Cream Cheese, 1 tbls of Milk, Sugar, and 8oz of Cool Whip until smooth-ish. *This layer needs to be firm enough to support the top layer, so I would recommend using a hand or stand mixer until this mixture is stiff, then refrigerating it while you mix the top layer. Top Layer: In a medium bowl, combine 1 Cup of Milk and instant Jell-O Pudding. Let stand 3-5 minutes. OR If you have pre-prepared the non-instant gelatin free pudding, pull that out of the fridge. In a second large bowl, combine Pumpkin, Cinnamon, Ginger and Cloves. When these are sufficiently combined, mix in pudding mixture, and stir until smooth-ish. Open the pie crusts, being sure to save the plastic top, and fill each with half the cream cheese mixture. Spread evenly in crust. If you don’t have a fancy filling spreader thing, just use the back of a spoon. (That’s what I do) Then do the same with the top layer, half the pumpkin mixture in each pie crust. Chill at least overnight.

goodbye pumpkin pie, cold stone creamery puts an enchanting spin ...

GOODBYE PUMPKIN PIE, COLD STONE CREAMERY PUTS AN ENCHANTING SPIN ON A SEASONAL FAVORITE Scottsdale, Ariz. – (Oct. 1, 2003) – What would Halloween be without trick-or-treats? What would Thanksgiving dinner be without a traditional pumpkin pie? It actually wouldn’t be that bad if you had something better…and this year you do. Cold Stone Creamery is making something much more appealing than jack-o-lanterns and carriages out of its pumpkins. The nation’s fastest growing super-premium ice cream destination has dreamed up a few whimsical pumpkin desserts that are in high demand during the fall season. Whether it’s a mystical Halloween night craving or a holiday dinner party dessert, Cold Stone Creamery can satisfy your confectionary pumpkin needs. Harvest Crunch™, Pumpkin Pie in the Sky™ and Pumpkin Pie all include Cold Stone Creamery’s delectable smooth and creamy pumpkin ice cream. Made with pumpkin ice cream, pieces of crumbled graham cracker pie crust within, whipped topping and a graham cracker pie crust shell, Cold Stone Creamery Pumpkin Ice Cream Pies are sure to please dinner guests at any party. In addition, Cold Stone Creamery’s seasonal pumpkin ice cream Creations™ include the most mouthwatering combinations. • • Harvest Crunch™– Flavorful pumpkin ice cream with crunchy Heath® Bar, melt-inyour-mouth caramel and walnuts Pumpkin Pie in the Sky™ – Smooth and creamy pumpkin ice cream, graham cracker pie crust, caramel and fluffy whipped topping.

here - Pumpkin Patches and More
by mother 0 Comments favorite 12 Viewed Download 0 Times

PumpkinPatchesAndMore.org Click on the printer icon that looks like this: (at the top left, to the right of “save a copy”) to print! See www.pickyourown.org/alllaboutcanning.htm for many other canning directions and recipes How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can! Yield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" to 8" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crustless pie - see step 11). Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates. Equipment     A sharp, large serrated knife an ice cream scoop a large microwaveable bowl or large pot 1 large deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates and crusts http://www.pumpkinpatchesandmore.org/pumpkinpie.php

A Healthier Pumpkin Pie - Reedsburg Utility Commission

A Healthier Pumpkin Pie This recipe is Libby’s Famous Pumpkin Pie with some substitutions to lower the fat a little. The crust is low in saturated fat, and is very easy to work with, even for beginners! Lower Fat Oil Pastry: 1 ¼ cups all purpose flour ¼ teaspoon salt (omit for lower sodium pie) ¼ cup fat free milk 3 tablespoons canola oil Method: In a medium bowl, stir together flour and salt. Combine milk and canola oil; add all at once to flour mixture. Stir with a fork until dough forms a ball. If necessary, add 1 to 2 teaspoons more milk to make smooth dough. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9” pie plate. Trim edges to ½” beyond edge of pie plate. Crimp edges as desired. Pumpkin Pie Filling: 1 ¾ cups (1 15-oz.can) pumpkin (not pumpkin pie mix) ¾ cup Splenda granular no calorie sweetener, or ¾ cup sugar ½ teaspoon salt (may omit for lower sodium pie) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ cup low cholesterol egg product, such as Egg Beaters, (or 2 large eggs) 1 (12-oz) can fat free evaporated milk Method: Combine pumpkin, Splenda, salt, cinnamon, ginger and cloves in a medium bowl. Add egg product or lightly beaten eggs and stir until combined. Stir in evaporated milk, mix well. Pour into prepared pie shell. Bake in preheated 375 degree F. oven for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 8 servings. Per serving using Splenda and egg substitute: 190 Calories, 7 gm. Protein, 5 gms. Fat, Less than 1 gm. Saturated Fat, 28 gm. Carbs., 2 gm fiber, and 300 mg. Sodium. Whipped Yogurt Cream “Real” whipped cream makes holiday meals a little more special. Try this version which is made just a bit healthier with the addition of some yogurt! If you want, you can use vanilla yogurt instead of the plain, just use less sugar and vanilla (to taste). 1 cup (1/2 pint) heavy whipping cream 1 container (6 oz.) plain yogurt 6 tablespoons sugar 2 teaspoons vanilla extract Method: In chilled bowl, whip cream until soft peaks form. Add yogurt, sugar and vanilla and beat to combine. Avoid over beating. Store in refrigerator. Makes about 24 servings, 2 tablespoons each. Nutrition facts per serving: 50 calories, 3.5 gm total fat, 2.5 gm sat. fat, 15 mg. cholesterol, 5 mg. sodium,  ...

pedoman umum perencanaan pengadaan barang/jasa pemerintah ...

PEDOMAN UMUM PERENCANAAN PENGADAAN BARANG/JASA PEMERINTAH DI LINGKUNGAN KEMENTERIAN/LEMBAGA/SATUAN KERJA PERANGKAT DAERAH/INSTITUSI LAINNYA DAFTAR ISI BAB I KETENTUAN UMUM 1 1.1 Pendahuluan 1 1.2 Pengertian Istilah 1 1.3 Dasar Hukum 3 1.4 Maksud dan Tujuan 4 1.4.1 Maksud 4 1.4.2 Tujuan 4 1.5 Ruang Lingkup 1.5.1 4 Prosedur Penyusunan Rencana Umum Pengadaan Barang/Jasa 1.5.2 BAB II 4 Persiapan Pelaksanaan Pengadaan Barang/Jasa 5 PROSEDUR PENYUSUNAN RENCANA UMUM PENGADAAN BARANG/JASA 6 2.1 Penyusunan RKA-K/L/D/I 6 2.2 Penyusunan Rencana Umum Pengadaan dan hubungannya dengan Penyusunan Rencana Kerja dan Anggaran K/L/D/I 2.2.1 Penyusunan Rencana hubungannya dengan Umum PP Pengadaan No.90/2010 dan 7 dan PP No.21/2004 2.2.2 Penyusunan 7 Rencana Umum Pengadaan dan hubungannya dengan PP No.58/2005 2.3 7 Tahapan Kegiatan Penyusunan Rencana Umum Pengadaan Barang/Jasa 11 2.3.1 Identifikasi Kebutuhan Barang/Jasa 11 2.3.2 Penyusunan dan Penetapan Rencana Penganggaran 17 2.3.3 Penetapan Kebijakan Umum Tentang Pemaketan Pekerjaan 18 2.3.4 Penetapan Kebijakan Umum Tentang Cara Pengadaan Barang/Jasa 2.3.5 Penetapan 19 Kebijakan Umum Tentang 22 Pengorganisasian Pengadaan 2.3.6 Penyusunan Kerangka Acuan Kerja (KAK) 22 2.3.7 Penyusunan Jadwal Kegiatan Pengadaan 23 2.3.8 Pengumuman Rencana Umum Pengadaan 24 Barang/Jasa BAB III PROSEDUR PERSIAPAN PELAKSANAAN PENGADAAN BARANG/JASA 25 3.1 25 Persiapan Pelaksanaan Pengadaan Swakelola 3.1.1 Pelaksanaan Swakelola oleh K/L/D/I Penanggung jawab Anggaran 3.1.2 25 Pelaksanaan Swakelola oleh Instansi Pemerintah Lain Pelaksana Swakelola 3.1.3 29 Pelaksanaan Swakelola oleh Kelompok Masyarakat Pelaksana Swakelola 3.2 Persiapan Pelaksanaan Pengadaan 34 Melalui Penyedia 38 Barang/Jasa 3.2.1 Perencanaan Pemilihan Penyedia Barang/Jasa 38 3.2.2 Pemilihan Sistem Pengadaan Barang/Jasa 38 3.2.3 Penetapan Metode Penilaian Kualifikasi Penyedia Barang/Jasa 3.2.4 42 Penyusunan Jadwal Pelaksanaan Pemilihan Penyedia Barang/Jasa 44 3.2.5 Penyusunan Dokumen Pengadaan Barang/Jasa 44 3.2.6 Penetapan Harga Perkiraan Sendiri (HPS) 47 BAB IV PEMANTAUAN DAN EVALUASI PERENCANAAN PENGADAAN BARANG/JASA 4.1 Maksud Dan Tujuan 53 4.2 Ruang Lingkup 53 4.3 Prosedur Pemantauan dan Evaluasi 54 4.3.1 Pemantauan 54 4.3.2 Evaluasi dan Pelaporan 54 4.3.3 BAB V 53 Pembinaan 54 PENUTUP 55 LAMPIRAN-LAMPIRAN 1. Lampiran (2 – 1) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran Kementerian Negara/Lembaga (PP No.90/2010) 2. Lampiran (2 – 2) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran Kementerian Negara/Lembaga (PP No.21/2004) 3. Lampiran (2 – 3) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran SKPD (PP No.58/2005) 4. Lampiran (2 – 4) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Barang K/L/D/I 5. Lampiran (2 – 5) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Pekerjaan Konstruksi K/L/D/I 6. Lampiran (2 – 6) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Jasa Konsultansi K/L/D/I 7. Lampiran (2 – 7) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Jasa Lainnya K/L/D/I 8. Lampiran (2 – 8) Contoh Format Pengorganisasian Pengadaan 9. Lampiran (2 – 9) Contoh Format Kerangka Acuan Kerja Pengadaan Barang 10. Lampiran (2 – 10) Contoh Format Kerangka Acuan Kerja Pengadaan Pekerjaan Konstruksi 11. Lampiran (2 – 11) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Jasa Konsultansi 12. Lampiran (2 – 12) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Jasa Lainnya 13. Lampiran (2 – 13) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Pekerjaan Swakelola 14. Lampiran (2 – 14) Contoh Format Jadwal Kegiatan Pengadaan Barang/Jasa 15. Lampiran (2 – 15) Contoh Format Rencana Umum Pengadaan Barang/Jasa 16. Lampiran (2 – 16) Contoh Format Pengumuman Rencana Umum Pengadaan Barang/Jasa

Pedoman umum perencanaan pengadaan barang/jasa

DAFTAR ISI BAB I KETENTUAN UMUM 1 1.1 Pendahuluan 1 1.2 Pengertian Istilah 1 1.3 Dasar Hukum 3 1.4 Maksud dan Tujuan 4 1.4.1 Maksud 4 1.4.2 Tujuan 4 1.5 Ruang Lingkup 1.5.1 4 Prosedur Penyusunan Rencana Umum Pengadaan Barang/Jasa 1.5.2 BAB II 4 Persiapan Pelaksanaan Pengadaan Barang/Jasa 5 PROSEDUR PENYUSUNAN RENCANA UMUM PENGADAAN BARANG/JASA 6 2.1 Penyusunan RKA-K/L/D/I 6 2.2 Penyusunan Rencana Umum Pengadaan dan hubungannya dengan Penyusunan Rencana Kerja dan Anggaran K/L/D/I 2.2.1 Penyusunan Rencana hubungannya dengan Umum PP Pengadaan No.90/2010 dan 7 dan PP No.21/2004 2.2.2 Penyusunan 7 Rencana Umum Pengadaan dan hubungannya dengan PP No.58/2005 2.3 7 Tahapan Kegiatan Penyusunan Rencana Umum Pengadaan Barang/Jasa 11 2.3.1 Identifikasi Kebutuhan Barang/Jasa 11 2.3.2 Penyusunan dan Penetapan Rencana Penganggaran 17 2.3.3 Penetapan Kebijakan Umum Tentang Pemaketan Pekerjaan 18 2.3.4 Penetapan Kebijakan Umum Tentang Cara Pengadaan Barang/Jasa 2.3.5 Penetapan 19 Kebijakan Umum Tentang 22 Pengorganisasian Pengadaan 2.3.6 Penyusunan Kerangka Acuan Kerja (KAK) 22 2.3.7 Penyusunan Jadwal Kegiatan Pengadaan 23 2.3.8 Pengumuman Rencana Umum Pengadaan 24 Barang/Jasa BAB III PROSEDUR PERSIAPAN PELAKSANAAN PENGADAAN BARANG/JASA 25 3.1 25 Persiapan Pelaksanaan Pengadaan Swakelola 3.1.1 Pelaksanaan Swakelola oleh K/L/D/I Penanggung jawab Anggaran 3.1.2 25 Pelaksanaan Swakelola oleh Instansi Pemerintah Lain Pelaksana Swakelola 3.1.3 29 Pelaksanaan Swakelola oleh Kelompok Masyarakat Pelaksana Swakelola 3.2 Persiapan Pelaksanaan Pengadaan 34 Melalui Penyedia 38 Barang/Jasa 3.2.1 Perencanaan Pemilihan Penyedia Barang/Jasa 38 3.2.2 Pemilihan Sistem Pengadaan Barang/Jasa 38 3.2.3 Penetapan Metode Penilaian Kualifikasi Penyedia Barang/Jasa 3.2.4 42 Penyusunan Jadwal Pelaksanaan Pemilihan Penyedia Barang/Jasa 44 3.2.5 Penyusunan Dokumen Pengadaan Barang/Jasa 44 3.2.6 Penetapan Harga Perkiraan Sendiri (HPS) 47 BAB IV PEMANTAUAN DAN EVALUASI PERENCANAAN PENGADAAN BARANG/JASA 4.1 Maksud Dan Tujuan 53 4.2 Ruang Lingkup 53 4.3 Prosedur Pemantauan dan Evaluasi 54 4.3.1 Pemantauan 54 4.3.2 Evaluasi dan Pelaporan 54 4.3.3 BAB V 53 Pembinaan 54 PENUTUP 55 LAMPIRAN-LAMPIRAN 1. Lampiran (2 – 1) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran Kementerian Negara/Lembaga (PP No.90/2010) 2. Lampiran (2 – 2) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran Kementerian Negara/Lembaga (PP No.21/2004) 3. Lampiran (2 – 3) Bagan Alir Proses Penyusunan Rencana Kerja dan Anggaran SKPD (PP No.58/2005) 4. Lampiran (2 – 4) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Barang K/L/D/I 5. Lampiran (2 – 5) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Pekerjaan Konstruksi K/L/D/I 6. Lampiran (2 – 6) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Jasa Konsultansi K/L/D/I 7. Lampiran (2 – 7) Contoh Format Daftar Pertanyaan Identifikasi Kebutuhan Jasa Lainnya K/L/D/I 8. Lampiran (2 – 8) Contoh Format Pengorganisasian Pengadaan 9. Lampiran (2 – 9) Contoh Format Kerangka Acuan Kerja Pengadaan Barang 10. Lampiran (2 – 10) Contoh Format Kerangka Acuan Kerja Pengadaan Pekerjaan Konstruksi 11. Lampiran (2 – 11) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Jasa Konsultansi 12. Lampiran (2 – 12) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Jasa Lainnya 13. Lampiran (2 – 13) Contoh Format Kerangka Acuan Kerja untuk Pengadaan Pekerjaan Swakelola 14. Lampiran (2 – 14) Contoh Format Jadwal Kegiatan Pengadaan Barang/Jasa 15. Lampiran (2 – 15) Contoh Format Rencana Umum Pengadaan Barang/Jasa 16. Lampiran (2 – 16) Contoh Format Pengumuman Rencana Umum Pengadaan Barang/Jasa 17. Lampiran (3 – 1) Contoh Format Harga Perkiraan Sendiri (HPS) untuk Pengadaan Barang 18. Lampiran (3 – 2) Contoh Format Harga Perkiraan Sendiri (HPS) untuk Pengadaan Pekerjaan Konstruksi 19. Lampiran (3 – 3) Contoh Format Harga Perkiraan Sendiri (HPS) untuk Pengadaan Jasa Konsultansi 20. Lampiran (3 – 4) Contoh Format Harga Perkiraan Sendiri (HPS) untuk Pengadaan Jasa Lainnya 21. Lampiran (3 – 5) Contoh Format Rencana Anggaran Biaya Pekerjaan Swakelola 22. Lampiran (3 – 6) Contoh Format Naskah Kesepakatan Kerja Sama Pengadaan Swakelola 23. Lampiran (4 – 1) Contoh Format Daftar Simak Pemantauan dan Evaluasi Perencanaan Pengadaan DAFTAR PUSTAKA

Sweet Potato and Macadamia Nut Cake
by storksa 0 Comments favorite 40 Viewed Download 0 Times

http://www.stork.co.za/recipes/sweet-potato-and-macadamia-nut-cake/ | A deliciously spicy cake recipe with a savoury twist, you’re sure to wow guests with this Sweet Potato and Macadamia Nut cake. The unconventional addition of sweet potato gives this cake a delightfully sweetened taste, complemented perfectly by the sweet crunch of macadamia nuts. Topped with beautiful and scrumptious cream cheese icing, this delectable cake is a hit every time.

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