Making purple the new pink
Ever yone knows what the color pink stands for: Breast cancer. And white: Domestic violence. Red: HIV/AIDS. Unfortunately, not many people know that purple is the official color of Alzheimer’s disease, but they should.
A mer ic a means progress, solutions, results. However, Alzheimer’s disease — the sixth leading cause of death in the U.S. — remains the only one of the top 10 causes of death without an identified way to prevent it, cure it or slow its progression.
Today, more than 5.3 million Americans have Alzheimer’s disease — including 340,000 right here in Texas. Even though this disease kills more Americans than diabetes and more than breast cancer and prostate cancer combined, there are still too few people who understand the anguish caused by Alzheimer’s.
In an effort to raise awareness and concern for this devastating, costly, heartbreaking disease, the Capital of Texas chapter of the Alzheimer’s Association will host a free, educational lunch in Taylor from 11:30 a.m. to 1 p.m. on Friday, March 11, at Masfajitas, 2600 Second St. #A, Taylor, TX 76574.
The program is open to the public and intended for families, caregivers, and individuals interested learning about behaviors that can be associated with Alzheimer’s and related dementias as well as tips for compassionate communication.
Topics covered include common behaviors such as agitation, wandering, hallucinations, paranoia, verbal and non-verbal communication techniques.
The program is free of charge and lunch is complimentar y. Interested persons need to register for this event by calling ( 800) 367- 2132 or emailing TXPrograms@txalz.org.
As Americans continue to live longer, prevalence of Alzheimer’s is expected to soar from the current 5.3 million Americans to as many as 16 million by 2050, making Alzheimer’s the public health crisis of the 21st century and the defining disease of the baby boomer generation.
In 2011, the first wave of the “boomer” generation will begin turning 65 years old. With as many as 10 million, or one out of eight, baby boomers at risk for developing Alzheimer’s, the Alzheimer’s Association urges these new seniors to learn more about the disease and related dementias.
The Alzheimer’s Association – Capital of Texas chapter hopes that residents of Central Texas will join us for this free, educational lunch in Taylor as well as in our effort to make purple the new pink.
Chocolate Cake By Kevin Crouch, Cameron FFA
Grand Champion Senior Pie Ingredients:
1 pkg (4 oz.) Baker’s German’s sweet chocolate
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. buttermilk Cake Directions:
• Preheat ovwen to 350º F.
• Cover bottoms of 3 9-inch round cake pans with was paper; grease sides of pans.
• Microwave chocolate and water in large microwavable bowl on hihg 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minutes. Stir until chocolate is completely melted.
• Mix flour, baking soda; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light andf fluffy. Add egg yolks, one at a time, beating well after each addition.
• Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 minutes. Remove layers form pans to wir eracks. Discard wax paper.
• Cool cake layers completely. Spread coconut-pecan filling and frosting between cake layers and onto top of cake. Coconut-pecan icing:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 c. sugar
3/4 c. (1 1/2 sticks) butter or margarine
1 pkg (7 oz.) coconut flakes (2 2/3 cups)
1 1/2 c. chopped pecans
• Beat egg yolks, milk and vanilla in large sauce pan with wire whisk until well blended.
•Add sugar and butter; cook on medium heat 12 minutes or until thickended and golden brown, stirring constantly.
• Remove from heat.
• Add coconut and nuts, mix well.
• Cool to desired spreading consistency.