THIS WEEK

Monday, October 13th:

Dave Rose, ENCHANTED OBJECTS

Tuesday, October 14th:

REMOTE: JOANN FABRIC AND CRAFTS STORE

Wednesday, October 15th:

Pam Allen, OPEN A WORLD OF POSSIBILITIES (reading to children)

Thursday, October 16th:

Joyce Corrigan, fashion editor of MARIE CLAIRE magazine, DRESS SKINNY

DODGE COUNTY WOMEN’S EXPO-at Nancy’s Notions Event Warehouse (2-7pm)

Friday, October 17th;

 

NEXT WEEK:

Monday, October 20th:

Tuesday, October 21st:

Wednesday, October 22nd:

Thursday, October 23rd:

Friday, October 24th:

Weight Loss Journal

WBEV Poll

Do you think gas prices will ever get below $2 again?

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Frank Porth Banner

Listen Weekday's at 9:30am



Monday, October 13th ~ Friday, October 17th






Apple Bread


1 c. sugar
2 eggs
4 1/2 tsp. evaporated milk
1/2 c. vegetable oil
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped unpeeled apple
Sugar and cinnamon (optional)

Preheat oven to 350. Grease a 9x5 inch loaf pan. Combine sugar, eggs, milk and oil; beat until well combined. Add flour, soda and salt; mix well. Stir in chopped apple. Pour into prepared pan. Sprinkle sugar and cinnamon on top, if desired. Bake about1 hour. Serves 12. 


Banana Crumb Muffins


Muffins:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 c. white sugar
1 egg, lightly beaten
1/3 c. butter, melted

Streusel topping:
1/3 packed brown sugar
2 Tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter

Preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. IN large bowl, mix together flour, baking soda, baking powder & salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin cups. IN small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake 18-20 minute or until toothpick inserted in center comes out clean. Serves 10.




Pumpkin Chip Muffins


1 (15 oz.) can pumpkin
4 large eggs
1 1/2 c. sugar
1 c. oil
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. mini chocolate chips

Combine pumpkin, eggs, sugar & oil in large bowl. Add dry ingredients (flour, baking soda, baking powder & cinnamon) until just combined. Fold in chocolate chips.  Spoon batter into paper-lined muffin cups. Bake 350-400 for 16-20 minutes. Yield: 2 1/2 dozen. 




Your Health

HEALTH

FUN! FUN! FUN!

POWER BREAKFAST:

Alternate 6 oz. non-fat Greek yogurt and 1/2 cup blueberries in a parfait glass. Top with 12 almonds and one bsp. honey. 



Pumpkin Carving Tips

Cut out the bottom instead of the top. It’s easier to do; you can carve higher on the pumpkin and you can carry your pumpkin by the stem

Keep pumpkins looking fresh by applying petroleum jelly on the cut parts to lock in moisture. Wrap carved pumpkins with plastic wrap to hold in moisture until you’re ready to display.

If pumpkins shrink or shrivel, place in water. They’ll soak it up and look fresh again.


TIP OF THE WEEK

SLOW COOKER CONVERSION

 Cut bottom from a 6” empty yogurt cup. Place over the muffin tin; use like a funnel to sprinkle streusel topping evenly over batter.

     


For conventional recipe to slow cooker:

30-45 minutes cook time = 6-10 hour LOW= 3-4 hours HIGH

50 minutes to 3 hours = 8-15 hours LOW= 4-6 hours HIGH

Hints:  Cut liquid in 1/2 because moisture builds up

          Add dairy near end of cooking time in slow cooker recipes