Peggy R. Anderson

Extension Agent

March 16, 2011

Bake and Take Day - 2011 

The North Dakota Wheat Commission annually sponsors Bake and Take Day on the fourth Saturday in March as a community service opportunity for individuals and organizations to enjoy the act of baking for others. This year Bake and Take Day will be celebrated on March 26.

Many 4-H and FCE clubs participated in Bake and Take Day. The Commission encourages organizations and individuals to bake a favorite wheat food recipe and take it to friends, relatives, co-workers, neighbors, the elderly and shut-ins. When dropping off your baked item, stay for a visit – that’s just as important as the treat.

Following is one of two recipes listed in the 2011 Bake and Take brochure. These brochures and stickers for your product are available at the NDSU Extension Office in Burke and Divide County.

Apple Ice Cream Muffins (makes 1 dozen)

2 cups melted ice cream

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup finely chopped apples

Topping

1 tablespoon butter – melted

¼ cup brown sugar

½ teaspoon cinnamon

¼ cup finely chopped pecans or other nuts (optional)

Melt ice cream in microwave stirring occasionally; add ice cream as needed to make a full 2 cups. Preheat oven to 350 degrees. Grease bottoms of muffin cups. Make muffin topping by mixing butter, sugar, cinnamon and nuts.

Measure flour, baking powder, salt and soda into a bowl; mix thoroughly. Add melted ice cream and apples; mix just until ingredients are blended. Do not over mix. Fill muffin cups about ¾ full. Sprinkle on topping mix. Bake 20 to 25 minutes.

Cool 5 minutes and remove from pan.

One muffin with topping provides approximately; 175 calories, 3 g protein; 25 g carbohydrate; 8 g fat (4 g saturated); 1 g fiber; 20 mg cholesterol; 1 mg iron; 212 mg sodium.

Can Your Kitchen Pass Inspection?

News reports of health inspections in restaurant kitchens can be enough to discourage would-be diners, yet home kitchens also can provide a welcoming environment for germs and foodborne microorganisms.

A clean kitchen can prevent foodborne and other illnesses such as the common cold or flu; and, there’s more good news: “Keeping a kitchen clean need not be difficult,” said Valentina Remig, a food safety and nutrition specialist and former faculty member at K-State who developed a USDA-funded food safety campaign for baby boomers.

Make a homemade sanitizing solution

To begin, Remig recommends making a homemade sanitizing solution by adding one tablespoon of household bleach to one gallon of water; transfer the solution to a spray bottle for use as needed, and, as with other cleaning products, label the sanitizing solution and keep it out of reach for children and pets.

“Use the sanitizing solution on countertops and other surfaces that come in contact with food before and after food preparation,” she said.

“Hot soapy water and a clean rinse also will work,” said Remig, who advised sanitizing cupboard handles, knobs and drawer pulls; refrigerator and range handles, controls and keypads on appliances; faucets, and the kitchen telephone.

“Clean as you go,” said the food safety pro, whose tips include:

• Wipe up spills as they occur.

• Dedicate one cutting board for meats and poultry, and another for vegetables; sanitize cutting boards after each use, and replace when boards become worn. Cuts and grooves can harbor bacteria.

• Change dishcloths daily; choose re-usable dishcloths that can be laundered in hot water, or disposable cloths.

• Change and sanitize scrubbers and sponges -- or replace -- often.

• Consult appliance manufacturer’s instructions, and clean refrigerator and freezer thoroughly by removing shelves and bins at least every three months; defrost ice build-up as needed.

Schedule

Wednesday, March 16 – Burke County

Thursday, March 17 – Burke County

Friday, March 18 – Divide County

Monday, March 21 – Burke County

Tuesday, March 22 – Divide County