Wisconsin Teachers Improperly Restrained Students With Autism

Teachers in a Racine, Wisconsin school district, the Unified School District, have been improperly restraining autistic school children and other children with cognitive disabilities. The Journal Times Online reports that a young autistic boy had been restrained in a chair with a belt for up to 50 minutes a day, without his mother's knowledge, and without entering information concerning the restraint on his Individual Education Plan. The teacher's involved were using it to "remind him to sit" and lacked adequate training in behavioral interventions for autistic children.

The "educators" involved, the bureaucrats, and the politicians who fail to ensure that educators working with autistic children have adequate autism specific training all deserve a share of responsibility for situations like this. But so too do the "autism acceptance" ideologues who continually, despite decades of evidence of its effectiveness, try to denigrate Applied Behavior Analysis as a proven effective method of helping address problem behavior in autistic children and helping them make real social, communication and intellectual gains. The anti-ABA crowd provide cover to bureaucrats and politicians who want to avoid the financial cost of paying for ABA trained teacher aides and teachers, to provide autistic children with a real education free of unnecessary restraints.

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I Am A Daring Baker...I made a Yule Log!!!

The Daring Bakers challenge for December 2007 was hosted this month by Ivonne & Lisa. Thanks so much for such a great seasonal choice!
I can proudly proclaim this and feel it this month. I am a Draing Baker!!! With all of the other crazy things that I had to do...8 gift baskets, 9 gift boxes, Christmas shopping, husband out of town and volunteering in the girl's Holiday Shop at school I was still able to get this challenge done!!! I am so proud of myself for doing this (yes...the girls were without clean clothes and I had no underwear left when my Mom got here at the beginning of last week). If you ever get the chance to do this please try it. It is spectacular! I was a little dissappointed with the mushrooms that I had to make. I had the choice between marzipan mushrooms and meringue mushrooms. Living here in South Florida I knew I had to stay away from the meringue what with all of the heat and the humidity but the marzipan didn't hold up so well for me either! I kind of melted and drooped even in the fridge. The log itself though was amazing and had a huge amount of WOW factor!!!

Would I try this again?: I think that I would but I would be sure to brush the genoise with a liqueur (maybe Kahlua or something) as I rolled it. I found it a little dry and I think that would have fixed that problem.

Here is the recipe and the rules we had to follow:

The December 2007 DB Challenge: Yule Log

Sources: Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert
Serves 12
Cake should be stored in a cool, dry place. Leftovers should be refrigerated

What Is Required

• A genoise cake (using the recipe below)
• A coffee buttercream frosting (using the recipe below)(Note: For those of you that have an aversion to coffee, you can use another flavour for your buttercream, however, the buttercream must be dark in colour. We don't want any white or cream-coloured Yule Logs!)
• Meringue or Marzipan mushrooms (using the recipes below)

What You are Free to Do

- Your genoise must be made using the recipe provided; however, it can be flavoured however you wish. Make it chocolate, add nuts, douse it in liquor, throw in some citrus or just leave it plain. It’s entirely up to you how you flavour it. (Substitutions for health reasons are allowed but you must let us know.) I made my genoise chocolate.

- While the outside of your Yule Log must be frosted with the coffee buttercream using the recipe provided here, you are free to fill the recipe however you choose. Fill it with fruit, jam, melted chocolate, pudding, whipped cream, or another frosting of your choice. You have complete freedom when it comes to the FILLING. (Substitutions for health reasons are allowed but you must let us know.) I filled it with the buttercream.

- At the very least, besides the coffee buttercream, you must decorate your log with mushrooms. We have provided a recipe for meringue mushrooms and marzipan mushrooms. You can choose one or the other or you can try both. But you must try at least one type of mushroom. I choose to do the marzipan mushrooms.

- You have complete freedom, besides the mushrooms, to decorate your logs however you wish.

- You have complete freedom to make your logs in whatever shape you like (mini logs, one huge log, an upright log, etc.)

Note: If you are not going to use the coffee buttercream to fill your log, be sure to have the filling ready once the genoise comes out of the oven. If you do fill your Yule Log with fruit or with soemthing other than buttercream, please note that you may not be able to freeze the Log because the filling may not last.

Plain Genoise:

3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5.While the eggs are whipping, stir together the flour and cornstarch.

6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7.Scrape the batter into the prepared pan and smooth the top.

8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9.While the cake is baking, begin making the buttercream.

10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Filling and frosting the log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.

2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3.Carefully invert your genoise onto a fresh piece of parchment paper.

4.Spread with half the coffee buttercream (or whatever filling you’re using).

5.Use the parchment paper to help you roll the cake into a tight cylinder.

6.Transfer back to the baking sheet and refrigerate for several hours.

7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.

8.Position the larger cut piece on each log about 2/3 across the top.

9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10.Streak the buttercream with a fork or decorating comb to resemble bark.

11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

4.Garnish your Yule Log with the mushrooms.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4.Transfer the marzipan to a work surface and knead until smooth.

5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.

6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder.

***Special thanks goes to my family this month so that I could do this while they suffered through no clean laundry and a very, very messy kitchen!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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mGluR5 Spells Hope For Autism

Mark Bear, director of the Picower Institute and Picower Professor of Neuroscience (right), and Gül Dölen, a graduate student at Brown University,
report the correction of fragile X syndrome in mice. Photo / Donna Coveney

MIT News

Parents of autistic children have been preyed upon by purveyors of unproven treatments for their children's autism. But today there is hope, real hope, for autistic persons and the family members who care about their autistic children. Hope for an effective medical autism treatment is no longer something peddled by charlatans. We can now see it. We can even spell it. Hope for autism is spelled mGluR5.

mGluR5 is the shorthand for a metabotropic glutamate receptor. It was featured in the study led by Mark F. Bear, director of the Picower Institute and Picower Professor of Neuroscience at MIT published in the December 20 2007 edition of Neuron. The study by Professor's Bear's team supports the theory that many of FXS's (Fragile X's) psychiatric and neurological symptoms--learning disabilities, autistic behavior, childhood epilepsy--stem from too much activation of one of the brain's chief network managers, the metabotropic glutamate receptor mGluR5. As reported in MIT News:

Bear and colleagues study how genes and environment interact to refine connections in the brain. Synapses are the brain's connectors and their modifications are the basis for all learning and memory. There's a growing consensus among researchers that developmental brain disorders such as FXS, autism and schizophrenia should be considered "synapsopathies"--diseases of synaptic development and plasticity (the ability to change in response to experience).

Dendritic spines--little nubs on neurons' branchlike projections--receive many of the synaptic inputs from other neurons. Abnormal spines have long been associated with various forms of human mental retardation. In FXS, spines are more numerous, longer and more spindly than they should be. Thin spines tend to form weak connections.

The research team found that a 50 percent reduction in mGluR5 fixed multiple defects in the fragile X mice. In addition to correcting dendritic spines, reduced mGluR5 improved altered brain development and memory, restored normal body growth and reduced seizures--many of the symptoms experienced by humans with FXS.

The researchers used genetic engineering to reduce mGluR5, but a drug could accomplish the same thing. Although not yet approved by the FDA, mGluR5 blockers are entering into human clinical trials. "Insights gained by this study suggest novel therapeutic approaches, not only for fragile X but also for autism and mental retardation of unknown origin," Bear said.

As Christmas approaches families with autistic children may already have received our most wondrous gift of all - the knowledge necessary to provide an effective medical treatment for autism.

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Does Cranberry Bark count as cooking?

I was really strapped for time and needed to come up with a baked something or other to place inside the little boxes that I had for the teachers that taught my children. I had already made the pretzels with chocolate and M&M's and I needed to come up with something quick. I was pacing through the aisles at Publix when it came to me. Bark!

I really dislike white chocolate though so I had to come up with some milk or dark chocolate. I have had major chocolate disasters before so this was kind of scaring me...I think that Florida heat and humidity do no favors at all for the chocolate dipped items. As I was wandering I happened upon some Ghirardelli Chocolate and I just had to commit!

CHOCOLATE CRANBERRY BARK

1 c. sugar
3 oz. unsweetened chocolate, chopped
1 tsp. vanilla
1 1/4 c. dried cranberries

• In a large heavy skillet cook the sugar over moderately low heat, stirring constantly, until it is melted (about 15 minutes). Remove the skillet from the heat and add the chocolate and vanilla, stirring the mixture until the chocolate is melted.

• Stir in the 1 cup of the cranberries and pour the mixture immediately onto a buttered baking sheet, spreading mixture evenly with a buttered spatula. Add the 1/4 cup of remaining cranberries by sprinkling on top. Let the cranberry bark cool and break it into pieces. Store in airtight container lined with wax paper, separating the layers with wax paper.
  

This recipe worked very well for me with the humidity and all here. I gave this to the assistant teachers, Spanish teachers and the music teacher along with the chocolate M&M pretzels that we made. All were happy!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Canadian Autism Prevalence Rates Different Than US Rates?

In early February 2007 the Center for Disease Control, the CDC, publicly revised its autism estimated prevalence rate from 1 in 166 Americans to 1 in 150. In Canada the Canadian Institutes of Health Research, the CIHR, web site indicates on its autism page, Health Research: Key to improving outcomes for children with autism, that "Autism, or more appropriately autism spectrum disorders (ASDs), affects an estimated 6 of every 1000 Canadian children." The calculator program on your computer will tell you that 6 in 1000 is roughly 1 in 166, the old CDC figure.

Why the discrepancy between the CDC's estimated prevalence rate and the CIHR's estimated Canadian rate? There are a number of possible explanations:

1) Canada, for reasons that could be environmentally or genetically based, could actually have fewer persons with autism spectrum disorders than the United States.

2) The CIHR may simply be using the old CDC estimate, unaware that the CDC revised its estimates of autism prevalence almost one year ago.

3) The CIHR may be aware that the CDC has changed its estimate but disagrees with the new estimate.

4) The CIHR may be aware of the newer CDC estimate and may agree with it; but can't be bothered to update its autism website information.

I am going to go out on a limb and guess that the correct answer is .... 4) The CIHR can't be bothered to update its autism website information. That explanation would be consistent with the attitude of the CIHR's political masters, the Harper government, which can't be bothered making a serious effort to address Canada's autism crisis.

And this is the same CIHR which said that it wants to build ties in Canada's autism community and help disseminate autism information to those communities? Maybe those of us who are merely ignorant parents, whose shoes will never be asked to tread the carpets of the CIHR national autism symposiums, should weigh carefully the information that ultimately emerges from those secretive conventions.

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Autism Consultation: US (Transparent) v Canada (Secretive)

Lisa Jo Rudy, host of About.com Autism posted a comment informing the public that the National Institute of Health (NIH) wants public feedback on autism research issues. In The NIH Wants YOU to Provide Recommendations for Future Autism Research! Ms Rudy provides the following information:

"Do you have specific ideas or direction for the NIH, as it implements the Combatting Autism bill? If so, now is the time to take action. The NIH has just issued an "RFI" (request for information) to the autism community, and they are seeking your input on next steps for research. Here's the essential information: Description

The purpose of this time-sensitive RFI is to seek input from ASD stakeholders such as individuals with ASD and their families, autism advocates, scientists, health professionals, therapists, educators, state and local programs for ASD, and the public at large about what they consider to be high-priority research questions."

As a Canadian active in autism advocacy I am impressed with the American openness and true public consultation as reflected in the above referenced Request for Information. By contrast I am disgusted with the secretive, elitist, and politicized approach taken by the Canadian Institute of Health Research. In Canada the CIHR cancelled a planned National Autism Symposium when it found out that autism parent advocates wanted to play a real part in the symposium. It was rescheduled and described as a "research" symposium, with secretive, limited invitees, and with the implication that the parents who live 24/7, 52 weeks a year with autism realities could not possibly offer any intelligent contribution to the discussion. Oh Canada, we can do better than that.

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Royal Foodie Joust

Well I have to say that this has probably been one of the toughest challenges that I have done so far. I have been trying to participate in as many challenges as was humanly possible this time of the year. The Royal Foodie Joust is one of my favorites! It is hosted each month By Jenn-The Left-Over Queen. I think this is my 3rd Joust and I am not sure if it was the season or the ingredients but this took me forever to do! The ingredients this month were chosen by Emiline and boy were they tough. I had to make something that had Pomegranate, Mint and Pistachios???!!! I had no clue as to what I was gong to do...then it came to me. I could make brownies out of this one!!! I have an ongoing, long time love affair with brownies. I can honestly say that that is the one food that I have eaten over and over and never really tasted a bad one. Think about it. It is the perfect marriage of rich chocolaty fudge like cake. Anyway enough about brownies and onto the recipe.

These turned out way better than I ever could have even imagined and I will most definitely make these again! Probably one of my favorite recipes now!!!

Mint Pomegranate Brownies

Hope you all enjoy! I will be back asking for your votes come the first of the year!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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