

![]() Barack Hussein Obama II | |
Presiden Amerika Serikat ke-44 | |
---|---|
Sedang Menjabat | |
Mulai menjabat 20 Januari 2009 | |
Wakil Presiden | Joe Biden |
Pendahulu | George Walker Bush |
| |
Masa jabatan 4 Januari 2005 – 20 Januari 2009 | |
Pendahulu | Peter Fitzgerald |
| |
Lahir | 4 Agustus 1961 (umur 47) Honolulu, Hawaii |
Kebangsaan | Amerika Serikat |
Partai politik | Demokrat |
Suami/Istri | Michelle Obama |
Anak | Malia Ann, Natasha |
Almamater | Universitas Harvard, 1992 |
Agama | Kristen Protestan |
Tanda tangan | ![]() |
Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.
Yield: 8 scones
Almond Streusel:
2 tablespoons butter or margarine (firm)
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted
Dough:
1/2 cup butter or margarine (firm)
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half
Heat oven to 400 F.
Make Almond Streusel:
Cut butter into remaining ingredients until crumbly. Set aside.
Make Dough:
Cut butter into flour, sugar, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Success Hint: Count to 10! Overkneading the dough will make your scones tough.
Tip: To toast almonds or other nuts, heat oven to 350 F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.
Bananas are a main cash crop for Cameroon, along with cocoa, coffee, palm oil and sugar.
1-3/4 cups flour a cup sugar
1 teaspoon baking soda 2 eggs, beaten
1 teaspoon baking powder 3 medium ripe bananas mashed
2 tablespoons margarine salt
Preheat oven to 350°F. Grease and flour one loaf pan.
Sift the flour together with baking soda and baking powder and a little salt into a bowl.
In a larger bowl, cream the margarine and sugar, then add the beaten eggs a little at a time. Add flour alternately with mashed bananas; stir well to mix ingredients but do not overstir.
Put mixture into prepared loaf pan. Bake for approximately one hour, or until toothpick inserted in middle comes out clean. Remove from oven and cool in pan for 15 minutes. Turn out on wire rack to finish cooling.
Boil the water with the sugar and the cardamom. Cardamom is ground from peeled whole seeds if possible, or use commercially ground cardamom. Remove from heat. Stir in the coffee. Then place over heat, while holding the pot. Let it foam up, remove from heat, and allow to heat to foaming again. Serve immediately.
Note sugar and coffee are approximately equal. Adjust to your taste. Cardamom is not necessary if taste prefers.
Boil the water with the sugar and the cardamom. Cardamom is ground from peeled whole seeds if possible, or use commercially ground cardamom. Remove from heat. Stir in the coffee. Then place over heat, while holding the pot. Let it foam up, remove from heat, and allow to heat to foaming again. Serve immediately.
Note sugar and coffee are approximately equal. Adjust to your taste. Cardamom is not necessary if taste prefers.
Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.
Yield: 8 scones
Almond Streusel:
2 tablespoons butter or margarine (firm)
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted
Dough:
1/2 cup butter or margarine (firm)
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half
Heat oven to 400 F.
Make Almond Streusel:
Cut butter into remaining ingredients until crumbly. Set aside.
Make Dough:
Cut butter into flour, sugar, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Success Hint: Count to 10! Overkneading the dough will make your scones tough.
Tip: To toast almonds or other nuts, heat oven to 350 F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.
This week, one story has been prominent in our output: . It's a story which has involved our reporters in Mexico, the US, Europe, Scotland and the rest of the UK, plus our medical and science specialists. And it has challenged us to think hard about our public service role on this kind of news story.Essentially, our task is to give you the facts; to tell you what we know, but also explore what isn't known; to give you the best scientific and medical information and to inform but not to alarm. There is a great deal of coverage in all the media which has led to a debate about whether the threat is being overplayed. With any public health story, there's a risk that raising awareness can raise concern. We have sought at every step to report the science soberly and responsibly, with due weight given to the uncertainty of what will happen.
We know that audiences have many questions. For the first couple of days, the comments and questions were coming in thick and fast, though they have now slowed. The majority has been from the UK, but there are considerable numbers from Europe and the US too.
Yesterday, did a phone-in, taking listeners' questions about the outbreak's impact and attempting to answer them using medical and travel experts. Those contacting the network had a range of questions: "My son's an hour and a half from Mexico City - how exposed is he?" "Are anti-viral drugs safe for pregnant women?" "I'm booked to go to Mexico on 30 April; the airline won't let us cancel and get a refund, what are our options?"
To satisfy those members of our audience who've been contacting our programmes and website with questions, we put together . In our current on the subject, many contributors have now said they believe that the government and media are over-reacting. And the World Service global discussion programme - was presented from the rooftop of a hotel in Mexico City yesterday. It asked its audience if the world was over-reacting to swine flu. We heard from many, including Abdullah in Abuja who e-mailed to say that there really was no comparison between swine flu and the kind of diseases many African nations deal with on a daily basis.
There are voices raising important questions about media coverage of this virus. Ben Goldacre - a medical doctor who writes the - says that he's been struck by the number of people contacting him to say "Is swine flu just nonsense?" and that the media is on its reporting of health issues. Simon Jenkins, , has said the media has whipped up a panic in order to posture and spend.
So far, the balance we have been trying to achieve is to report what we know and, critically, what isn't known, using the science available - for instance from the Chief Medical Officer for England, Sir Liam Donaldson and the World Health Organization - as well as what respected scientists are telling us about the possible pattern of this illness. At our editorial meetings, we have been regularly discussing how to get the approach, tone and use of pictures right, and to make sure that we offer our expertise and subject depth via our website.
Interestingly, the signs so far suggest that the public is not panicking - listeners contacting BBC Radio 1's Newsbeat are showing a distinct shift in opinion. Two days ago, they were expressing serious concern, but now - for many - it's receding: "Swine Flu has changed what I'm doing. I yawned at the last radio update. I'd probably not have done that if Swine Flu wasn't mentioned."
This virus - and this story - may fade away, or it may grow. At this point, as our correspondents are saying, we simply don't know. I hope that our reporting in the past few days will help you make sense of what emerges in the next few days, whichever way it develops.