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Monday, July 24th ~ Friday, July 28th
Amish Friendship Bread (Shortcut)
2 3/4 c. all-purpose flour
1 3/4 c. sugar
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (4 serving-size) pkg. instant vanilla pudding mix
1 1/4 c. mil
1 c. vegetable oil
1 tsp. vanilla
Preheat oven to 325. Coat two (9x5”) loaf pans with cooking spray. In large bowl, mix flour, sugar, cinnamon, baking powder, baking soda, salt and pudding mix; set aside. In medium bowl, whisk milk, oil, eggs, and vanilla. Stir liquid mixture into flour mixture and combine well. Evenly divide mixture into 2 loaf pans Bake 55-60 minutes, or until toothpick inserted in center comes out dry. Let cool 15 minutes, invert and finish cooling on wire rack. Makes 2 loaves.
1 1/2 c. flour
3 Tbsp. sugar
1/2 c. butter
1 large Cool Whip
6 oz. can frozen lemonade
1 c. sweetened condensed milk
20 oz. can crushed pineapple
1 c. nuts, chopped
Crust: mix with pastry blender. Pat into 9x13” pan. Bake 20 minutes at 325. Filling: drain pineapple thoroughly. Set aside. Place cool Whip, frozen lemonade and sweetened condensed milk in bowl and whip until very stiff. Fold in pineapple and nuts. Pour over crust. Refrigerate.
Peach Crumb Bars
3 c. all-purpose flour
1 1/2 c. sugar, divided
1 tsp. baking powder
1/2 tsp. salt
Dash ground cinnamon
1 c. shortening
1 large egg
1 tsp. vanilla extract
9 medium peaches, peeled and chopped
1 tsp. almond extract
4 tsp. cornstarch
Preheat oven to 375. Whisk flour, 1 c. sugar, baking powder, salt & cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly. Reserve 2 1/2 c. crumbs mixture for topping. Press remaining mixture onto bottom of greased 9x13 pan. Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping. Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.
207 cal; 9g fat; 8mg chol; 73mg sod. 30g carb; 1g fiber; 2g pro.
FUN & EDUCATIONAL
EAT YOUR WATER:
Fifteen foods with high water content:
95 percentCelery, Radishes, Zucchini
93 percentGreen cabbage
92 percentRed cabbage, strawberries, cauliflower, sweet peppers, watermelon and spinach
91 percentBroccoli, grapefruit
A great bus trips that you can be part of with WBEV-WXRO. See link below to get more information about our
FIRESIDE TRIP on September 9th:
http://http://wbevradio.com/view-page.aspx?id=287&Name=Fireside Bus Trip
How To Soften Denim
VINEGAR: add 1 c. to denim in washer and run a cold wash cycle. DO NOT use any powder detergent (turn garment inside out before washing). For stiffer and harder denim fabric, soak in bucket of water and vinegar. 1 cup vinegar to 10 parts water. Soak overnight, if possible. Follow with a wash cycle after soaking in vinegar solution. This method will also help set the color
TENNIS BALLS: Place a few new clean tennis balls in dryer; put cycle on hottest heat possible-just remember that heat shrinks denim, so you may need to select a lower heat setting. The tennis balls bounce around and beat the fabric, thereby softening them in the process.
FABRIC SOFTENER: wash in normal cycle using warm water and fabric softener might be enough to do the trick. Do not use any detergent. Keep in mind it might take a few wash cycles to get the result you want.
SALT: offers a natural alternative to softening fabrics. Add about 1 c. of salt to washing machine. Run a regular wash cycle using either cold or warm water. Repeat, if necessary.
FREEZE: freezing denim can soften it. Simply wet the fabric, roll it up tightly as if you were rolling up a sleeping bag and place in resealable plastic bag. Place in freezer for about 6 hours. Once fabric is well frozen, set it out to dry without taking it out of the bag and unrolling it. Let thaw at room temperature before unrolling the fabric, or you risk damaging the item. Because water expands when it freezes, it helps stretch out the fibers and ultimately softens the fabric.
Has a reputation for being slimy so it works well as a thickener for stews (like gumbo). It also is great for fast cooking-grilling, frying, roasting which will reduce the slippery texture. At seasonal peak May through October; Large pods can be tough and fibrous so choose those less than 4 inches long.