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.