Mary’s Memo #2129


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I feel comfortable promoting Bryan's Ready-Set-Relax, sponsored by Community Advocates for Healthy Families (CAHF). I've always stressed the importance of eating meals together, something that a lot of families think they don't have time to do anymore. So one night a year CAHF is encouraging parents and their children to forget about homework, organized sports, outside meetings and any activity that would take a member away from home and make every moment count. Those who live alone needn't feel left out. It's suggested by CAHF that they reach out to other singles by inviting them to an evening of food and fellowship.

Regarding food, involve everyone in the preparation. It's been my experience working with kids that they're more likely to eat something that they've had a part making. Decide the menu ahead of time and assign tasks. The important thing is to "make moments count." Readers outside of Bryan should try this, too, and hopefully instead of being a once-a-year-event, adults and their children will make an effort to break bread together more often during the year. Try it, you'll like it!SEASONAL DESSERTS

When it comes to desserts my choices reflect the time of the year that they're served. Summer's blueberry and peach "sweets" are replaced with fall favorites made with pumpkin or apples like Butterscotch Pumpkin Brownies and Apple Pizza.


3/4 cup unsifted, all-purpose flour
3/4 cup quick cooking oatmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg, beaten
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 cup packed light brown sugar
1 cup pumpkin
3/4 cup chopped walnuts or pecans
1 cup butterscotch chips

Preheat oven to 350F. In a bowl stir dry ingredients together. In another bowl blend egg, butter, vanilla, sugar and pumpkin. Combine flour and creamed mixture. Stir in nuts and butterscotch chips. Spread in greased 8x8x2-inch baking pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Recipe makes 24 bars.


Favorite pastry for double crust pie
7 cups unpared apples (Jonathon, Golden Delicious or Gala), sliced
1 1/2 tablespoons lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter (1 stick)

Preheat oven to 450F. Roll pastry on lightly floured surface until it fits a 14-inch pizza pan. Place in pan and flute the edge. Overlap apple slices in circles to within 3/4-inch of the edge. Sprinkle with lemon juice. Mix 1/2 cup sugar, cinnamon and nutmeg and sprinkle over apples. To make topping combine remaining 1/2 cup sugar and flour and cut in butter until crumbly and sprinkle over sliced apples. Bake 20 to 25 minutes until topping is golden.

Source: Ohio Marketing Program. Download PDF of Memo #2129

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