4th Weekend Recipes: Patriotic Pops, Ice Cream Sandwiches
July 5, 2014
The Fourth of July calls for a carefree party, with good friends, fab food, fun and fireworks – a real star-studded holiday celebration.
Patriotic Pops cut into star shapes definitely say “Happy Fourth of July.” Decorated in red, white and blue icing, red licorice and colored candies, these easy-to-make crispy rice treats are a favorite for both youngsters and the grown-ups. The kids can lend a hand to help decorate by placing the candy pieces on the stars.
Add a taste of nostalgia for the child in all of us with Ice Cream Sandwiches – everybody loves ‘em. Homemade brownies and buttery vanilla cookies, sandwiched with the ice cream flavor of your choice are a cut above ice cream truck offerings. Give them the flair of the Fourth by rolling the edges in patriotic sprinkles and sugars. Or, dip part of the sandwich into melted candy melts and decorate with sprinkles for a fun and festive finish.
(Scroll down to see both recipes.)
Patriotic Pops
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups mini marshmallows
- 6 cups crisp rice cereal
- 24 8-inch Cookie Treat Sticks
- Red, Blue and White Cookie Icing
- Red and blue candy-coated chocolates
- Red licorice
Preparation
- Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
- In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50% power 30 to 60 seconds to soften.)
- Outline treat as desired with Cookie Icing; add candy and licorice. Let dry at least 1 hour.
Serves
Makes about 2 dozen pops
Ice Cream Sandwiches
Ingredients
Brownies
- 1 cup all-purpose flour
- 1/4teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1-1/2 cups semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Cookies
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup firmly-packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, orange extract or ground cinnamon (optional)
Preparation
- Brownies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- Vanilla Cookies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking powder and salt. In large microwave-safe bowl, melt butter. Whisk in sugars, eggs, vanilla and, if desired, other extract or cinnamon; mix well. Add flour mixture; mix until blended. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- To Assemble: 1 quart ice cream, any flavor
- Assorted Patriotic Mix Sprinkles and Red and Blue Sugars
- White Candy Melts, melted (optional)
- Scoop about 1/4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in sprinkles or sugars. Wrap and freeze immediately.
- Or, dip a portion of the sandwich in melted candy melts; add sprinkles and sugars. Freeze 5 minutes to set, then wrap and freeze until ready to serve.
Serves
Makes about 12 ice cream sandwiches
Century Seniors Celebrate The Fourth
July 5, 2014
The residents of the Century Health and Rehabilitation Center celebrated the Fourth of July with an old fashioned picnic Friday.
Kids from the nearby Campfire USA Century Learning Center brought cards and handmade bracelets for some of the residents, and residents shared watermelon with the kids. The facility residents, in addition to the traditional picnic items, enjoyed 15 watermelons donated by Charlotte Lowry.
Pictured: Fourth of July picnic fun at the Century Health and Rehabilitation Center Friday. Submitted photos for NorthEscambia.com, click to enlarge.
Century, Flomaton Celebrate The Fourth With A Bang (With Photo Gallery)
July 4, 2014
Fireworks lit up the night Thursday with an early celebration at Century’s Showalter Park.
The fireworks show was a joint effort of both the Town of Flomaton and the Town of Century. The towns alternate hosting the festivities each year.
For a photo gallery, click here.
For a schedule of other area fireworks shows tonight, click here.
Photos by Ditto Gorme for NorthEscambia.com, click to enlarge.
Escambia Extension Urges Smart Grilling For Food Safety
July 4, 2014
Safety is an important consideration when operating a grill. Improper use can cause a fire or explosion. Keep the area around a lighted grill clear of combustible materials, and never use a grill in an enclosed area such as a sheltered patio or a garage. Avoid wearing loose-fitting clothing that may catch fire. The cooking grids should be cleaned after every cookout. The last thing you want to do is cause someone to become ill due to improper cleaning or unsafe food preparation practices.
Wash your hands with hot soapy water for at least 20 seconds before starting to prepare any foods, and wash your hands again if you do anything else—change a diaper, pet an animal, or blow your nose, for example. Cover any cuts or sores on your hands with a bandage, or use plastic gloves. If you sneeze or cough while preparing foods, cover your mouth and nose with a tissue and turn your face away, or cough into your sleeve. Always wash your hands afterwards.
Bacteria multiply rapidly at room temperature. Most food-borne illness-causing bacteria cannot grow well at temperatures below 40°F or above 140°F. Thaw foods in the refrigerator or in the microwave. Never leave foods out at room temperature.
Keep everything that touches food clean. Bacteria can hitch rides around your kitchen on all sorts of things—plates and cutting boards, dirty utensils, dish rags and sponges, unwashed hands.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, keep a separate cutting board just for the preparation of raw meat, poultry, and fish.
Wash cutting boards thoroughly with hot soapy water, and then sanitize with a solution of household bleach and water.
Keep raw meat, poultry, fish, and their juices from coming into contact with other foods during preparation, especially foods that will not be cooked. Wash all utensils and your hands with hot soapy water after contact with raw meat.
Marinate meat, poultry and seafood in the refrigerator in a covered, non-metal container. Throw away any leftover marinade.
Grill food to a safe internal temperature. Use a meat thermometer to assure correct doneness of the food being grilled.
Safe minimum internal temperatures:
- Poultry (whole, ground, and breasts): 165°F
- Hamburgers, beef: 160°F
- Beef, veal, and lamb (steaks, roasts and chops):
- Medium rare: 145°F
- Medium: 160°F.
- All cuts of pork: 160°F.
Hold meat at 140°F until served. Use a clean platter for transferring cooked meat from grill to serving table.
Summer is the time for getting together with friends and family and cooking outdoors. Make your outdoor grilling experience safe and enjoyable.
For further information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website: http://www.solutionsforyourlife.com.
Dorothy C. Lee, CFCS, is an Extension Agent II, Family & Consumer Sciences with the Escambia County Extension Service. Reference: Safe Food Handling Fact Sheet, United States Department of Agriculture, Food Safety and Inspection Series.
Northview FFA Honored For State And National Level Accomplishments
July 3, 2014
The Northview High School FFA was honored by Wednesday for their accomplishments on both the state and national level during the 86th Florida FFA Convention in Orlando.
The Northview FFA was selected as one of Florida’s Finest FFA Chapters for completion of the National Chapter Award program application. Chapters that receive the honor have excelled in the areas of student, chapter and community development and have worked hard to fulfill the mission of the FFA. The Northview FFA will be among the chapters that will represent Florida at the national level during the National Chapter Award Program in Louisville, KY.
Also Wednesday, the Northview FFA was selected as one of Florida’s Premier FFA Chapters. The Premier Chapter Award was initiated to recognize superior achievement by chapters in agricultural education and the FFA. To be eligible for this award, a chapter must be proficient in several areas, which include alumni and community partnerships, financial planning, and public relations, along with recruitment and other FFA activities.
Pictured top: Outgoing Northview FFA President Courtney Solari and Northview FFA advisor Perry Byars (middle) accept the Florida’s Finest FFA Chapter award Wednesday in Orlando. Pictured inset: Byars and incoming Northview FFA Vice President Bethany Reynolds accept the Florida’s Premier FFA Chapter award on stage during the 86th Florida FFA Convention. NorthEscambia.com images, click to enlarge.
Fourth Of July Picnic About $6 Per Person This Year
July 3, 2014
An all-American Fourth of July picnic of the nation’s favorite foods including hot dogs, cheeseburgers, pork spare ribs, potato salad, baked beans, lemonade and chocolate milk will cost slightly more this year but still comes in at less than $6 per person, says the American Farm Bureau Federation.
Farm Bureau’s informal survey reveals the average cost for a summer picnic for 10 is $58.72, or $5.87 per person. That’s about a 5-percent increase compared to a year ago.
“Despite some modest price increases over the past year or so – meats, especially – most Americans should be able to find summer picnic foods at prices close to the averages found by our volunteer shoppers,” said John Anderson, deputy chief economist at AFBF.
“Retail meat prices are higher compared to a year ago because the nation’s cattle herd is now at a historically small level,” Anderson said. “The total number of hogs farmers across the nation are raising is also down, which has contributed to higher retail prices for pork products.”
Although consumers will pay a bit more for their Independence Day picnics, finding delectable meat cuts and ingredients for side dishes will not be a problem.
“As a nation, we continue to enjoy a consistent, high-quality supply of meats and poultry that can be grilled or prepared any number of different ways. The whole array of home-grown foods Americans typically enjoy in the summer also is in plentiful supply,” he said.
AFBF’s summer picnic menu for 10 consists of hot dogs and buns, cheeseburgers and buns, pork spare ribs, deli potato salad, baked beans, corn chips, lemonade, chocolate milk, watermelon for dessert, and ketchup and mustard.
A total of 84 Farm Bureau members (volunteer shoppers) in 25 states checked retail prices for summer picnic foods at their local grocery stores for this informal survey.
Hundreds Turn Out For Twin Cities Watermelon Festival (With Gallery)
June 29, 2014
Hundreds of people turned out despite the heat and humidity Saturday for the first annual Twin Cities Volunteers Watermelon Festival in Century.
The family fun event included craft booths and food from dozens of vendors, local entertainment, and there was also plenty of ice cold watermelon.
For a photo gallery, click here.
The first annual Twin Cities Volunteers Watermelon Festival was sponsored in part by NorthEscambia.com.
NorthEscambia.com photos, click to enlarge.
Molino Volunteer Fire Department Holds Open House
June 29, 2014
The Molino Volunteer Fire Department held their annual Open House event Saturday at the their firehouse on Molino Road. The event included food, safety and equipment demonstrations and more.
The fire department is also looking for volunteers. Volunteers must be 16 to train and 18 or older with high school diploma to run calls on a fire truck. Call (850) 503-6754 for more information.
NorthEscambia.com photos, click to enlarge.
Weekend Gardening: Blueberries Ripe For Picking
June 28, 2014
by Santa Rosa Extension
Blueberries are ripe for picking. So take the kids on an adventure and enjoy the freshness of local produce by visiting a u-pick farm. U-picks allow visitors to harvest their own fresh fruits and vegetables.
U-pick produce is grown in your own community and is crisp, sweet and loaded with flavor. With fewer than one million Americans now claiming farming as their primary occupation, farmers are a vanishing breed. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food – which means farm families can afford to stay on the farm, doing the work they love.
U-pick blueberry farms are scattered throughout the North Escambia area. Contact your local Extension Office for u-picks in your area.
Every farm is a bit different. Some have more relaxed rules, others more strict. But at all the farms, remind the kids that plants are living things to be cared for and respected, not abused. The farmer feeds his family and pays his bills from the well-being of these plants! So here are some general farm guidelines:
- Follow all rules posted by owners at their picking locations.
- Look for the check-in and check-out areas. Note whether you will be charged according to weight or volume.
- Health codes usually require no pets in the fields.
- Always call in advance to find out if the fruit/vegetables you want are available, to get directions, to check their opening and closing hours and to ask if children are allowed.
- Walk in the rows, don’t step on plants! Some farmers frown on stepping across rows, even if you do it carefully.
When you arrive at the farm, take some time to explain to your kids how to identify and pick ripe fruit. Select plump, full blueberries with a gray-blue color. A berry with any hint of red isn’t fully ripened. White and green colored blueberries will not ripen after they are picked. Unripe berries should be left on the bush because then they will turn into ripe berries for you to pick when you bring your friends back in a couple of weeks time.
The general rule when it comes to blueberries is “the bigger, the sweeter”. A fully ripe blueberry should easily come loose from the plant. If it takes any appreciable pressure to pick them, the berries aren’t fully ripe. It is best to pick blueberries by gently rolling each one from the cluster with the thumb into the palm of the hand. When picking is done this way, the berries that aren’t ripe will not come loose.
Once picked, don’t place the berries, still warm from the sun, in a closed bag or container. Leave the container open so moisture doesn’t form. Don’t wash the berries until just before using to prevent berries from becoming mushy. Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.
For more information, contact Santa Rosa County Extension at 850-623-3868.
Northview, Jay Students Attend Rural Electric Youth Tour In Washington
June 24, 2014
Two North Escambia area students were among 1,500 youth leaders from 41 states that enjoyed a week-long tour of Washington, DC.
Julie Hester of Northview High School and Tori Raught of Jay High School were winners of the Escambia River Electric Cooperative Youth Tour contest that is held annually for high school juniors in the EREC service area.
During the week, the students were able to see the World War II, Lincoln, Vietnam, Korean and FDR memorials; visit the Arlington National Cemetery, relax on the Potomac River during an evening boat cruise, and visit many other places of interest in Washington. Hester and Raught were also able to attend the play The Lion King at the Kennedy Center.
Both visited the Capitol where they learned more about how government works. During the Rural Electric Youth Day program, they had the opportunity to gain a better understanding of the history of rural electric cooperatives and the importance of cooperatives in the communities they serve.