You are probably familiar with horror stories about rubber bands snapping, mishaps with kissing, and unsightly food sticking in metal braces. Many adults believe that braces are just for children, but they are neglecting all the benefits of correcting misaligned teeth. Braces may cause you to feel self-conscious, but they are temporary.
Adults who need orthodontic care often share the misconception that they are too old for braces and would rather not deal with the embarrassment. You are probably familiar with horror stories about rubber bands snapping, mishaps with kissing, and unsightly food sticking in metal braces. Many adults believe that braces are just for children, but they are neglecting all the benefits of correcting misaligned teeth. Braces may cause you to feel self-conscious, but they are temporary. Along with straightening your teeth, braces also provide the following benefits:
- Better oral hygiene
- Easier to clean aligned teeth
- Less complicated dental procedures
- Eliminate the embarrassment of crooked teeth
One common reason for not correcting misaligned teeth is the appearance of metal braces. Adults do not want to face co-workers and friends with colored rubber bands and metal laced throughout their mouths. The expert healthcare professionals at SingHealth suggest several alternatives that are just as effective as metal braces. You have three options for correcting your misaligned teeth without the embarrassment, and they include:
- Ceramic braces
- Lingual braces
Ceramic braces are like metal ones except that they match the natural color of your teeth. This option is less noticeable and will usually not show up in photographs. Lingual braces are attached to your back teeth only, so no one will know that you have a corrective device. Invisalign consists of clear plastic coverings that you can remove for eating and teeth brushing. All of these options lead to a more attractive smile that you do not have to feel embarrassed about.
If you do choose metal braces to correct your teeth, you should consider the following suggestions for limiting embarrassing moments. The rubber bands holding the brackets in place come in silver, which will draw less attention to your mouth. Changing the removable rubber bands on a regular basis will help prevent the material from wearing down and snapping.
If you chew with your back molars and cut your food into manageable bites, you are less likely to get particles stuck in your braces. Following our treatment advice and instructions will limit the time you have to wear corrective devices. Focus on the end result of straighter teeth whenever you feel particularly self-conscious about your braces.
These cookies are great if you love apricot. They have a great crunch. They freeze well and taste great frozen ! One is not enough. So beware!
- 1 cup lightly salted butter at room temperature
- 1 cups sugar
- 1/4 teaspoon salt
- 2 egg yolks , 4 egg whites
- 2 1/2 cup all-purpose flour
- 1/2 apricot jam
- 2 cups finely sliced almonds
- Preheat oven to 350°F.
- Grease 17×12 pan
- mix butter with 1/2 cup of sugar till creamy
- beat in salt and egg yolks
- add flour -knead until smooth
- pat into pan
- bake 15-20 minutes till brown
- spread with preserve
- beat egg whites till stiff
- fold in nuts and 1/2 cup sugar
- spread over apricot jam
- bake 25 minutes till brown
- cool on rack 15 minutes
- cut into bars while warm. Enjoy!
If you love pecans, this is a must recipe. The orange and lemon zest make these cookies very delightful!
2 1/2 cups unsalted butter
3/4 cup sugar
3/4 tsp. vanilla extract
4 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 cups unsalted butter
1 cup honey
3 cups light brown sugar, packed
1 tsp. grated lemon zest
1 tsp. grated orange zest
1/4 heavy cream
2 pounds pecan, coarsely chopped
Preheat oven to 350 degrees.
For the crust, beat the butter and sugar for 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Cut into bars and serve.
Try these delicious cookies for your next tea party!
- 1 1/2 cup sugar
- 2 tsp culinary lavender
- 1 cup butter, room temperature
- Juice from one large lemon (about 2 ½ tablespoons)
- Lemon zest from one large lemon (about 1 tablespoon)
- 1 tsp vanilla
- ¼ tsp salt
- 2 1/2 cups flour
- 1 TBSP cornstarch
- Heat oven to 300 F.
- In a blender, combine the sugar and lavender. Process on high until very fine, shaking or stirring occasionally to make sure all sugar and lavender is ground – about 1 minute.
- In a large bowl, beat together the butter and 3/4 cup of the lavender sugar mixture until soft and creamy. Place the remaining lavender sugar in a small bowl and set aside.
- Add the lemon juice, lemon zest, vanilla, and salt to the butter mixture and beat well.
- Add the flour and cornstarch. Beat until combined
- Roll into small balls, using approximately 1 level tablespoon of dough for each cookie.
- Place 1 inch apart on ungreased baking sheets.
- Bake for approximately 20 minutes, or until the bottoms are just starting to get lightly golden.
- Place the baking sheet on a cooling rack and let the cookies cool for 4-5 minutes. Roll the warm cookies in the remaining lavender sugar mixture and set them on a rack. The sugar mixture will soak in a little and be sticky, so let them dry for 10-15 minutes and roll them again. Once they are cooled, you can also put the sugar into a paper bag and shake the cookies to coat them evenly.
Take a look at our wonderful and delicious Double Chocolate-Peppermint Crunch Cookie recipe!
- 2 ½ cups bittersweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 2 tsp. instant coffee powder
- ½ tsp. salt
- ½ cup unsalted butter
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 large eggs
- 4 candy canes or 16 red and white-striped hard peppermint candies(coarsely crushed)
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
- Whisk flour, cocoa powder, baking powder, instant coffee powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
- Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely . Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over.