New Braunfels Herald Zeitung (Newspaper) - February 19, 2003, New Braunfels, Texas
I PUMPKIN APPLE I STREUSEL MUFFINS
! 2002 Grand Champion i Sweet Quick Breads | Samantha Ax
2-1/2 cups flour 2 cups white sugar 1 tablespoon pumpkin pie
1 teaspoon baking soda 1/2 teaspoon salt I 2 eggs, lightly beaten
1 cup canned pumpkin I 1/2 cup oil
I 2 cups peeled, chopped,
I cored apple
2 tablespoons flour
I 1/4 cup white sugar 1/2 teaspoon cinnamon 4 teaspoons butter
Preheat oven to 350 I degrees. Lightly grease J muffin pan.
In a large bowl, sift j together flour, sugar, pump-I kin spice, baking soda and I salt. In a separate bowl,
• mix together eggs, pumpkin j and oil. Add pumpkin mix-
i ture to flour mixture; stirring | just to moisten. Fold in : apples. Spoon batter into j muffin pan. Bake for 30 I minutes.
I In a small bowl, mix
• together two tablespoons j flour, 1/4 cup sugar, 1/2
i teaspoon cinnamon and 4 I teaspoons butter. Mix until I it resembles coarse crum-j hies. Sprinkle topping over I muffin batter.
VANILLA CHIP MAPLE COOKIES
2002 Grand Champion
1 cup shortening
1/2 cup butter or margarine, softened
2 cups packed brown sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
3 cups all-purpose flour
2 teaspoons baking soda 2 cups vanilla or white
1/2 cup chopped pecans Frosting
1/4 cup butter or margarine, softened
4 cups confectioners’ sugar 1 teaspoon maple flavoring 4 to 6 tablespoons milk 3-1/2 cups pecan halves
In a mixing bowl, cream the shortening, butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour and baking soda, gradually add to creamed mixture. Stir in vanilla chips and pecans.
Drop by rounded table- ' spoons two inches apart onto ungreased baking sheets. Bake at 350 degrees for eight to 10 minutes or until golden brown. Cool for two minutes before removing to wire rack.
In a mixing bowl, cream butter and confectioners’ sugar. Beat in maple flavoring and enough milk to achieve spreading consistency. Frost cookies. Top each with pecan half.
Yields seven dozen.
Contact Features Editor Brian Grant, 625-9144 ext. 222
*Bake sale like none other
‘ Wednesday, February 19, 2003
Youths whip up great things at homemaking and art show
From Staff Reports
When the Comal County Junior Livestock Show gets under way Feb. 25, much of the spotlight is devoted to cows, pigs and chickens.
But more than IOO area youths will show off livestock byproducts — milk, lard and eggs — during the Youth Homemaking and Art Fair, which takes place Feb. 28 at the Arts and Crafts Building at the fairgrounds.
Homebaked goods, including cakes, cookies, pies, candy, breads and nutritious snacks — all made by local youths — will be for sale from 3 to 4 p.m. that day, with the group, reserve and grand champion dishes being auctioned off at 6 p.m.At a glance
■ WHAT: 2003 Comal County Youth Homemaking and Art Fair
■ WHEN: Public sale from 3 to 4 p.m.; auction at 6 p.m. Feb. 28
■ WHERE: Arts and Crafts Building, Comal County Fairgrounds
Event chair Deborah Koepp said more than $30,000 was raised last year.
“My son had muffins that sold for $200,” she said. “I tell the kids ‘Just bake something.’ This is nice money for kids to put away for college.”
She said although just the top judged items are auctioned, everything is available during the public sale. So all participants have an opportunity to make money.
Tb be eligible, all items must be made from scratch — no boxes or mixes — with the lone exception of the decorated foods category. Koepp said a cake, for example, could be a box recipe, but the decorations would all have to be from scratch.
The deadline to enter already passed, but late entries will be taken with a $5 fee no later than 4:30 p.m. Friday.
And food certainly isn’t the only attraction at the homemaking and art fair. Youths also will exhibit handmade clothing, crafts, art, needlework, photography, industrial arts, gardening and house plants and preserved foods.
Toni Garrison (second from left) shown with her winning vanilla chip maple cookies. Buyers were Curt Schaefer Masonary, David Davidson, Clear Springs Catering, Alamo Cement, Jak’s Drive Thru and Bill Kiulin.
(Above, left) Darcy Stephens with her Graham and Peanut Butter Bon Bons. Buyers were Alamo Cement and Dr. Larry Czelusha.
(Above) Samantha Ax with her Pumpkin Apple Streusel Muffins. Buyers were Precision Craft Cabinets and Joe and Debra Schreiber.
(Left) Kyle Koepp with his No-Bake Granola Bars. Buyer was Rick Seibert of First State Bank.
I GRAHAM AND PEANUT ! BUTTER BON BON
j 2002 Reserve Champion I Candy
; Darcy Stephens
I 1 cup graham cracker I crumbs
I 1-1/4 cups crunchy peanut I butter
1/2 cup powdered sugar 1-1/2 cups toasted rice • cereal, crushed I 12 ounces chocolate
Set almond bark aside: mix remaining ingredients together in a bowl. Refrigerate for one flour.
Melt almond bark.
For crumb mixture into balls and dip in melted almond bark. Place on wax paper.
Allow the almond bark to cool and set up.
Makes 44 to 48 bon bons.
| NO-BAKE GRANOLA BARS
J 2002 Grand Champion ] Nutritious Snacks | Kyle Koepp
; 1/2 cup light corn syrup
1/4 cup packed light brown j sugar
1/4 cup sweetened con-j densed milk
2 tablespoons cutter 1 box granola 1/3 cup chopped dried • apricots
1/3 cup shredded coconut 1/3 cup chopped pecans I 1/4 cup sesame seeds,
1-1/2 teaspoon grated I orange zest
1/2 teaspoon ground cin-I namon
1/4 teaspoon ground nut
2 ounces white chocolate
Coat eight-inch square baking pan with nonstick cooking spray. In pot over low heat, combine corn syrup, brown sugar, condensed milk and margarine. Cook until sugar dissolves completely — about five minutes.
In large bowl, combine granola, apricots, coconut, pecans, sesame seeds, zest, cinnamon and nutmeg. Stir in com syrup until well-combined. Press into baking pan. Cover with plastic wrap; smooth top. Chill until firm — about one hour. Drizzle with chocolate if desired. Cut into bars.
................................JSome cholesterol level risk factors can be controlled
Several things affect cholesterol levels. Not all things can be controlled, but you can take an active role to lower your cholesterol. These are some risk factors you can control;
■ Diet — Foods high in saturated fat, trans fatty acids and cholesterol make your blood cholesterol level go up Cholesterol in food matters, but saturated fat is the main culprit affecting cholesterol levels.
Reducing the amount of saturated fat and cholesterol (found in animal products) in your meals as well as trans fatty acids (found in hard margarines
and shortenings — most often in baked goods and fried foods) can help lower your blood cholesterol level.
■ Weight — Being overweight tends to increase your cholesterol and is a risk factor for heart disease. Lose weight to help lower LDL and total cholesterol levels.
■ Physical activity — Not being physically active is a risk factor for
heart disease, but regular physical activity can help raise HDL (good) cholesterol and lower LDL (bad) cholesterol levels. Plus, regular physical activity helps you lose weight. Everyone should try to be active physically for 30 minutes on most days — if not all days.
■ Smoking — Cigarette smoking can increase your risk-of heart disease. Just stop the habit to reduce
your heart disease risk.
Other risk factors you can not change that also affect your cholesterol levels are as follows:
■ Heredity — High blood cholesterol can run in your family. Your genes, to a certain point, can determine how much cholesterol your body makes naturally.
■ Age and gender — As women and men age, their cholesterol levels tend to rise. Before menopause,
women have lower total cholesterol levels than men of the same age. After menopause, women’s LDL levels tend to rise.
Source: Texas Cooperative Extension, revised by Mary Kinney Biola mow icz, professor and Extension nutrition specialist, The Texas A&M University System, 2002.
(Patricia Anderson Rasor is a Comal County Extension agent.)