Karan A. Heffelfinger

Transcription

1 CREATIVE NEWS AND VIEWS July 2010 Karan A. Heffelfinger, MA, M.Ed., CFCS Family & Consumer Sciences Agent Texas AgriLife Services Pecos County 100 East Division Street, P.O. Box 1357 Fort Stockton, Texas FAX: Howdy Pecos County, KARAN S MESSAGE July is by far my favorite month for Celebrating! That s because it is called National Ice Cream month. For many of you the flavored varieties are best; but, for yours truly the best is the simplest --- vanilla ice cream! What a way to beat the heat of the summer with some delicious, did I say delicious ice cream! July is also National Blueberry month. Blueberries are your blueprint (no pun intended) for success when it comes to nutrition, economy and good taste. They are a perfect July 4 th dessert topper as well. Enjoy your summer and enjoy the treat of blueberries and ice cream. It makes sense that this month s issue of Creative News and Views is dedicated to ice cream and blueberries. Karan A. Heffelfinger PECOS TEXAS EXTENSION EDUCATION ASSOCIATION TEEA Craft Club The TEEA Craft Club met on Thursday, June 3, 2010, 10:00 am at the home of club member Margaret Acosta. At the meeting, members discussed their quilt and the upcoming state TEEA conference, September 21-23, 2010 in Wichita Falls, Texas. Kitties Candles of Imperial Texas demonstrated candle making and members had a opportunity to purchase gift items. Lunch was served at D&D Groceries, Imperial and it was noted there will not be a meeting in July. Cooking Club The TEEA Cooking Club had a fantastic trip to Fredericksburg, Texas to a Cooking School by Chef Jacque Rudeman.. Eleven club members made the overnight trip, enjoying the class and the delicious food samples that included a five course Peach meal. Chef Rudeman demonstrated Fuzzy Navel Shrimp Shooters; Poached Peaches and Green Salad with Champagne Vinaigrette; Citrus Peach Sorbet: Peach Pit Smoked Salmon with Asparagus; and Gingered Peach Strudel. Club members stayed the night in historic Fredericksburg and shopped for fresh peaches and wine from the local wineries. There is still room to sign-up. Call the Extension office and reserve your space. Members are reminded that the TEEA Cooking Club will be meeting the evening of July 8, 2010 at the Pecos County Texas AgriLife Extension Service Office in Ft. Stockton. The program will feature Georgia Pulled Pork by Sharon Boyd. Members should contact Glenda to contribute accompaniments; while Karan will prepare home made peach ice cream. Make plans now to join the fun. ATTENTION ALL TEEA CRAFT AND COOKING CLUB MEMBERS

2 Just a reminder, members should make plans to attend the 2010 TEEA State Conference September 21-23,2010 at Wichita Falls, Texas. Call Karan for more details. The State TEEA Conference always offers a good time and an opportunity to participate in fantastic workshops and learn what other state members are doing. NEWS FOR SENIORS Since July is National Ice Cream Month, we thought it would be a great idea to share some information on America s and Karan s favorite dessert! The My Pyramid Guide to Healthy Eating recommends two servings a day in from the dairy group. Dairy products such as ice cream, ice milk, frozen yogurt, low fat ice cream, fat free ice cream, sugar free and novelty items are all pillars of the dessert. If you haven t tried it in a while, try preparing some homemade ice cream. We ve included some E-Z recipes for you to try. DO WELL BE WELL DIABETES UPDATE Pecos County Do Well Be Well Diabetes Classes started in June and are being held at the Fort Stockton Senior Citizen Center. The informal classes are open to everyone from 4:30 pm, or just prior to the evening Pot Luck Dinners. Classes are still scheduled for July 13 th, August 10th and 24th, With Do Well-Be Well and Cooking with Diabetes, attendees will learn how to control their diabetes; treat high blood sugar, monitor blood sugars, prevent and diagnose long term diabetes problems and enjoy a diabetic food demonstration. Call the Pecos County Extension office for more information at to register. BLT BETTER LIVING FOR TEXAS Some nutrition tips for Ice Cream Month include: Ice Cream like other Dairy Foods add calcium and phosphorus in the diet Ice Cream adds Vitamin D to one s diet Adults need dairy to help prevent osteoporosis Maintain tensile strength of the bones Ice Cream can be an anytime dessert Ice Cream adds variety to one s dessert choices Use low fat or fat free Ice Cream products to help lower calories and saturated fat in one s diet FRED FATHER S READING EVERY DAY Your little one s and Dad can still participate in the 2010 FRED program at your local library. Contact your local Pecos County Library in Ft. Stockton or Imperial and ask to sign up. The Iraan program finished up June 29 th. Just like the other libraries, the FRED program is a partnership with the Libraries Summer Reading Programs as follows: Ft. Stockton, 6 pm on Thursdays during June and July Imperial, 10 am on Wednesdays during June and July The kiddos love seeing Chef Snoop again as he helps Karan with his Nutrition Stories while Catching a Ride on the Reading Express! As the program is enjoyed, Chef Snoop and Karan prepare a delicious snack for the Kiddos to enjoy. Chef Snoop is a Dog puppet that offers a Nutritional book series written and developed by Karan A. Heffelfinger. The purpose is to educate young readers about foods and their importance to the healthy lifestyle of youngsters.

3 FOOD PROTECTION MANAGEMENT CLASSES Food Protection Management Certification Classes will be held September 15-16, 2010 at the Pecos County Texas AgriLife Extension Office from 9 am 5 pm daily. For more information, or to register, please contact the Extension Office at Food Safety is an important issue for all families, restaurants, fast food chains, etc. RECIPES NO FAIL Chocolate Ice Cream ½ gal. chocolate milk 8 oz. carton non-dairy whipped topping Ice Cream 1 can sweetened condensed milk Mix ingredients together in ice cream freezer. Freeze according to directions. Serve. Ice Cream IN A BAG ¼ cup or 2 oz. Heavy Cream or Whipping Cream ¼ teaspoon Vanilla Baggies 1 Tablespoon Sugar Ice Rock Salt Mix ingredients together in plastic baggie, chill and serve. Southern Fried Ice Cream If it can be eaten, it can probably be fried. Someone southern has probably dropped it in grease just to be sure. It might seem that ice cream would not be a candidate for deep frying, although many Mexican restaurants do deep fry ice cream these days. If ya all have been wondering how to deep fry ice cream, then here s how you do it: Deep Fried Ice Cream Box of ice cream (any flavor vanilla and chocolate are my top picks) Nuts (pecans are excellent) Oil (for deep fat frying) Make ice cream balls about the size of tennis balls. You can use an ice cream scoop and keep rolling until you have a good sized ice cream ball. Lightly tap with your fingers (messy yes) to get a pretty ball shape. Quickly roll the ice cream ball in pecans. Roll a second time. Wrap in cling wrap. Immediately stick the ice cream ball in the freezer. This is pretty obvious, since ice cream melts. Continue to make ice cream balls, roll in nuts and stick in freezer until you have as many ice cream balls as you want to fry the next day. The ice cream balls need to firm up for 24 hours or so. Heat your oil to 350 F. Dip ice cream balls in the hot oil for 3 seconds. A basket or a slotted metal spoon help in getting ice cream balls out. Lift out the balls. Set on a paper towel to drain off excess oil. Transfer to bowl(s) and serve. NOTE: You can pour a little chocolate syrup, honey or other toppings over the ice cream balls. They are also pretty topped with whipped cream and maraschino cherries.

4 Butter Pecan Ice Cream 2 cups light cream 1 cup brown sugar 2 Tablespoons butter 2 cups heavy cream 1 teaspoon vanilla extract ½ cup toasted chopped pecans Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in the ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine s manufacturer. Add pecans after ice cream begins to harden. Cherry Ice Cream ¾ cup dried cherries ½ cup rum 2 ½ cups light cream ½ cup sugar 4 egg yolks ¼ teaspoon vanilla Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight. Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill. Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency. SUGAR FREE ICE CREAM Sugar Free Ice Cream 1/3 cup Apple juice concentrate or fruit and berry concentrate 1 Tablespoon Lemon juice ½ cup Water 5 cups Fresh strawberries Wash and stem berries. In a blender or food processor combine concentrate, water and lemon juice. Add half the berries. Cover and blend until smooth. Add remaining berries and continue blending until smooth. Put in freezer container and freeze. Chocolate Sugar Free Ice Cream 1 tsp. plain gelatin 2-½ cups low fat milk ½ cup Nesquik Sugar Free chocolate drink mix 1 tsp. vanilla extract 1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight) dash salt Soften the gelatin in ½ cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Nesquik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready

5 to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. This recipe makes about 1 quart. Sugar Free Vanilla Ice Cream. 1 teaspoon unflavored gelatin 2-¼ cup cold skim milk 1 cup nonfat dry milk 4 oz. egg substitute 5 teaspoon NutraSweet or Equal 1/8 teaspoon lemon or almond extract 2 teaspoon vanilla extract Sprinkle gelatin over skim milk in a small saucepan allowing the gelatin to soften for a few minutes. Stir your mixture over a low heat until the gelatin dissolves completely. Remove the mixture from heat and place saucepan into another bowl of cold or iced water so the mixture can cool to room temperature. Combine the remaining ingredients in a blender or food processor processing until well combined. Add your milk-gelatin mixture and blend for a few additional seconds. Chill in the refrigerator until ready to freeze. Blend for a few more seconds before pouring mixture through a strainer into your ice cream maker. Follow the Ice Cream maker instructions for freezing. This recipe will make about 1 quart. Watermelon Sherbet Ingredients 1-1/4 cup water 2 cups watermelon juice 1/2 cup non-fat dry milk solids 1 Tablespoon - 1 teaspoon lemon juice 1/2 cup sugar 2 egg whites, beaten stiff Preparation Blend 1/2 cup water and sugar in heavy pan. Heat until sugar dissolves. Bring to a boil and simmer 5 minutes. Meanwhile place 3/4 cup water and lemon juice in mixing bowl. Sprinkle non-fat dry milk solids over the surface and beat until mixture is thick and fluffy. Blend in watermelon juice and crushed watermelon; add syrup. Pour mixture into refrigerator tray and begin freezing. When partially frozen, remove from tray and beat with rotary beater. Fold in stiffly beaten egg whites. Return to freezer until frozen firmly. 12 servings. One hint though, make sure you beat the egg whites until they are very stiff, otherwise you will not have the desired consistency. Apple Sherbet 1 qt. apples Juice of one orange Juice of one lemon 1/2 lb. sugar 1 Egg White, beaten Boil one quart of apples in a pint of water until soft. Mash through a sieve. Add the juice of one orange and one lemon, one-half pound sugar and a quart more of water. Beat well and freeze. When of the consistency of snow, add the beaten white of one egg and finish freezing. Blueberry Zucchini Bread BLUEBERRIES 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2-1/4 cups white sugar

6 2 cups shredded zucchini 3 cups All-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 Tablespoon ground cinnamon 1 pint fresh blueberries Preheat oven to 350 F. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, sugar and fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Patriotic Trifle 1-1/2 cups cold fat free milk 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 8 ounce tub COOL WHIP LITE Whipped Topping, thawed, divided 13 ounce package angel food cake, cut into 1/2-inch cubes 1 pint strawberries, sliced 1 cup blueberries Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping. Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Blueberry Crisp 4 cups fresh blueberries, washed, drained well 1/2 cup granulated white sugar 1 tbsp corn starch 2 tsp lemon juice 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/3 cup flour 3/4 cup quick cooking rolled oats pinch of salt 1/2 stick softened butter (4 tbsp) In a bowl combine the blueberries, granulated sugar, corn starch, and lemon juice, and mix to combine evenly. Pour into a lightly buttered baking dish. In the same bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended. Spread the mixture over the berries and bake at 375 F for 40 minutes. Let cool to warm before serving. BON APPETIT PECOS COUNTY If you have any recipes or requests, please call me at the Pecos County Texas AgriLife Extension Service Office