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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 5, 2007)
Page 6 The INDEPENDENT, July 5, 2007 Food for Thought Fresh fruit and warm summer days were made for each other. Whether you are looking for a quick and easy dessert, a frozen treat, or a tasty cold beverage, there’s something here for everyone in the family. Here are two easy and amazingly delicious desserts that go beautifully with cream, whipped cream or ice cream. BLUEBERRY-APPLE CRISP 4 cups blueberries (if frozen, do not defrost) 2 cups peeled, diced Granny Smith apples 1 tbs. + 1 tsp. fresh lemon juice 1 cup all-purpose flour 2 cups old-fashioned rolled oats 1 cup packed light brown sugar 1-1/2 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. grated nutmeg 1/4 tsp. ginger 1 cup unsalted butter, melted Heavy cream or vanilla ice cream (optional) Combine all ingredients in a blender. Mix on high for about 8 seconds or until the ingredients are evenly combined; pour into a tall glass. Serves 1. In a blender, process all the ingredients until just combined. Serve immediately. Serves 1. Watermelon, seedless Star-shaped cookie cutter WATERMELON POP STARS Popsicle sticks Cut star shapes from 1-inch-thick slices of wa- termelon with the cookie cutter. Insert a popsicle stick into each star, then set the pops on a baking sheet lined with aluminum foil. Cover the stars with another sheet of foil and freeze for 1 hour or until firm. FROZEN BANANAS 3 bananas 6 ice-cream sticks Two 1-1/2 oz. chocolate bars 1 tbsp. chopped nuts, crispy rice cereal, granola, or shredded coconut (optional) PEACH CRUMBLE 1/2 cup flour 1/2 cup brown sugar 1/2 tsp. nutmeg 1 tsp. cinnamon Pinch of salt 4 tbs. butter 5 peaches, or 2 16-oz. cans of peach halves, drained and sliced Whipped cream or ice cream (optional) Preheat oven to 450 degrees. Make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside. Peel and slice peaches. Arrange the slices in a buttered 1- quart baking dish. Cover with the crumble topping and bake for 20 minutes. Serve warm with ice cream or whipped cream. Serves 4. The kids will go bananas over the following sweetly nutritious cold beverages and frozen treats. 1 banana Put all ingredients in a blender with a cup of crushed ice. Blend until smooth. Pour into 6 paper cups. Freeze until firm and eat with a spoon. Serves 6. Schann’s Basket A SHAKE WITH A TWIST 2 scoops chocolate ice cream 1/8 tsp peppermint or orange extract BANANA-BERRY SMOOTHIE One 8 oz. container fruit-flavored yogurt or 8 oz. plain or vanilla yogurt 1/2 cup fresh berries 1 medium banana Preheat oven to 375 degrees. Grease a 9” x 11” casserole dish. (The exact size doesn’t matter as long as the fruit fills the dish about 2 inches deep.) In a medium- sized bowl, toss the fruits and the lemon juice, then spread them evenly in the casserole. In a separate bowl, toss the flour, oats, brown sugar and spices until thoroughly blended. Add the melted butter and mix until crumbly. Pat this mixture on top of the fruit. Bake the crisp for 30 minutes, or until the top is browned and the fruit is soft. Serve warm with heavy cream or vanilla ice cream. Serves 6. HULA COOLER Juice of 2 oranges Juice of 1 lemon One 8 oz. can pineapple, with juice 2/3 cup pineapple juice concentrate 1/2 cup milk 3 tbs chocolate syrup Now every Friday, 10am til the eggs are gone, inside or out at Black Bear Coffee Co. 831 Bridge St., Vernonia Eggs ~ $3 dozen Peel bananas and remove any stringy fibers. Cut bananas in half, crosswise, and push an ice-cream stick through the cut end of each half. Cover them in plas- tic wrap and freeze for about three hours. Place chocolate bars in a microwave-proof bowl and cook on high for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, ce- real, or coconut. Using a knife, spread the chocolate mixture over the frozen bananas to coat them completely. Rest the pops on a plate covered with waxed paper and freeze until ready to serve. Serves 6. Church Directory N EHALEM V ALLEY B IBLE C HURCH S T . M ARY ' S C ATHOLIC C HURCH A SSEMBLY OF G OD Gary Taylor, Pastor Grant & North Streets, Vernonia 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m S EVENTH D AY A DVENTIST V ERNONIA F OURSQUARE C HURCH John Aitken II, Pastor, 396-1856 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 9:15 a.m. Bible Study 10:30 a.m. Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School V ERNONIA C OMMUNITY C HURCH Grant Williams, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Tues. & Thurs. 9:00 a.m. Wednesday Prayer 7:00 p.m. Friday Adult Volleyball 7:00 p.m. F IRST B APTIST C HURCH 359 “A” Street, Vernonia 503 429-5190 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. S T . A UGUSTINE (C ANTERBURY ) E PISCOPAL C HURCH 375 North St. (Vernonia Grange Hall) Vernonia, 503 705-2173 Please call for service schedule. V ERNONIA C HRISTIAN C HURCH Sam Hough, Evangelist 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m. C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Marc Farmer, Branch President 1350 E. Knott Street, Vernonia 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m.
