Page Twelve N/Warren Town and County'News Thursday, April 4, 2013
Minutes Norwalk Athletic Booster Club
February 27, 2013 son.
Tim Stephany called theCoaches Wish List
meeting to order at 7:00 Boys Baseball- Coach
p.m. There were ten peo- Wiedmann requested
pie present at the meeting. $734.57 for uniforms. Mo-
Secretary's Report -tion made by Scot Meuler
Minutes from the Janu- to approve this expendi-
ary meeting (held on Feb- ture, seconded by Nancy
ruary 6, 2013) were re-LaVelle. Motion carried.
viewed. Motion to accept Bowling - Coach Stok-
the minutes were made by er requested $162.50 for
.A1Lammers, and second-- end of season awards.
edby Nancy LaVelle. Mo-Motion made by Stacy
tion carried. Rosonke to accept this ex-
Treasurer's Report penditure, seconded by
Troy Downs reported Chad Wiedmann. Motion
that he transferred $14,000 carried.
from the checking account Girls Basketball, Boys
to the money market ac-Basketball, Volleyball
count. He indicated that all and Wrestling - Each
winter concessions are ac- coach in these four sports
counted for on the spread- requested $1,254.14 from
sheet, showing revenue up each of their accounts
$700 from what we were at ($5,016.55 total) for side
last year at this time.line chairs to be used for
Motion to accept the each of these sports. Mo-
current financials was tionmadeby Scot Meuler
made by Scot Meuler and to accept this expenditure,
seconded by Chad Wied- seconded by Nancy
mann. Motion carried. LaVelle. Motion carried.
Concession Report At the last meeting, the
Mary Knickerbocker re board asked that A1 speak
ported that she is getting with Coach Richardson
ready for spring sports, about the money requests
Mary indicated that she that she made for the
would be moving the cool-• dance team. A1 indicated
ers from high school con- that he spoke with Coach
cessions down to the soft- Richardson and it was
ball/baseball fields. She agreed that he would
said she wouldbe adding come back to the board
more frozen items to the with a new request at the
summer concession stand, last meeting.
so will be putting a larger AI further reported that
freezer in the stand. A1 in- he had three coaches' jack-
formed Mary that she ets which he was taking
would not be able to move through the activity pass
the freezer and coolers to account, totaling $270.
the fields until after the Membership Report
snow is done because they Lori Vaske reported
don't plow that area of the that the membership dol-
school, lars are up $13,700 from
Mary reported that she what they were last year at
purchased air pots from this time. She indicated
the Daily Grind when they there are soccer member-
closed, which can be used ships coming in due to the
-for hot chocolate and cof- change of season. There
fee during the football sea- have been four new mere-
bers since the last meeting.
Athletic Directors Report
High School:
Darin Schreck was not
in attendance at tonight's
meeting. A1 Lammers re-
ported that the middle
school winter sports are
completed.
A1 further reported that
the High School winter
season sports went very
well. The wrestling team
had three kids qualify for
state tournament. The
boys and girls basketball
teams ended their seasons
with two good overtime
games. The all-conference
picks have been deter-
mined, but wilt not com-
municate those until after
the teams have had their
end-of-year banquets.
Public Relations
Nancy LaV611e reported
that cards of congratula-
tions have been sent to the
wrestling team, Coach Lar-
son for 200 wins and Alli-
son Taylor and Courtney
Maher for being chosen to
compete in state cheer-
leading.
Old Business
There was no old busi-
ness to report on.
New Business
Pat Scholer attended to-
night's meeting to bring a
deal sight called Yip Deals
in front of the board. Pat
suggested this as an option
for the boosters to become
involved in that would
make money for the club
with no work on the part
of the board. Pat indicated
that this is a sight that
when people purchase
things from businesses, the
business opts to donate
12% of that purchase to a
charity. Pat indicated that
the booster club could
choose to be one of those
businesses. When people
purchase goods off the
website, they can choose
the booster club as their
charity of choice. Pat's job
would be to contact people
and businesses to make
them aware of this option.
The board is going to go
out onto the website
(yipdealsiowa.com) and
look at the concept and
will make a decision at the
next meeting.
Pat Scholer also report-
ed that he would like to set
up a Facebook page for the
boosters as feels it would
be •a good way for the
group to be recognized.
Tim Stephany reported
that the baseball team is
asking for their annual re-
quest for sponsorship for
$150. In turn, the baseball
team would put up a ban-
ner in the outfield with the
booster club name on it. A
motion was made by Sta-
cy Rosonke to approve this
expenditure, seconded by
Scot Meuler. Motion car-
ried.
Adjournment
Motion was made by A1
Lammers to adjourn the
meeting, seconded by Scot
Meuler. Motion carried.
Meeting was adjourned at
7:37p.m.
The next NABC meet-
ing will be held Wednes-
day, March 27, 2013 at 7
p.m. at the Norwalk High
School Library.
Respectfully Submitted,
Stacy Rosonke,
Secretary
I Deadline for ads,
legals and stories
is Noon Friday!
Your Iocalnewspaper provides access
to. the information you need
ttse inforn ffc you need.
pers
Gluten-Free Baking Tips
(NAPS)--The recipe for
successful gluten-free bak-
ing starts with a few basics.
According to Carol Kidnski,
gluten-free, recipe developer,
food writer and TV chef, it's
important to know that no sin-
gle flour can replace all-pur-
pose wheat flour. It requires
a combination of gluten-free
flours, starch flour and gums
to produce the same result.
For a pasha-quality gluten-
free flour blend;pick a flour
blend that is high in starch.
Also, gluten-free baked
goods don't brown as quickly
as regular flour goods---so be
careful not to overbake.
If the gluten-free dough
breaks up while you roll it
out for cookies---no worries.
Just pinch it back together
again.
The following gluten-free
recipe incorporates maras-
chino cherries. Kicinski al-
ways keeps a jar or two on
hand because these moist
and flavorful bits of fruit are
an easy way to add color, fla-
vor and tim to many dgsserts,
snacks and appetizers.
Iced Cherry Rings
1 cup unsalted butter
1 cup sugar
2 egg yolks
Finely grated zest of
2 lemons
2 tsp pure vanilla
extract
3 cups gluten-free flour
(be sure to use one
that includes either
xanthan or guar gum;
if not, add 2 tsp of
either)
½ cup maraschino cher-
ries, dried well and
chopped
1 cup confectioners'
sugar
2 to 3 Tbsp freshly
squeezed lemon juice
4 to 6 drops maraschino
cherry Hquid
This gluten-free cookie in-
corporates colorful, flavor-
ful maraschino cherries.
Preheat oven to 350".
Lightly grease 4 baking
sheets with butter.
Cream butter and sugar
until fluffy. Add egg yolks,
lemon zest and vanilla;
mix well Stir in the flour;,
add the cherries and mix
with your hands until it
forms a soft dougi~
Lightly flour a surface,
roll out the dough to ]A-
inch thickness and cut into
3-inch rounds with a
cookie cutter. Cut out the
center of each cookie with
a 1-inch cookie cutter.
Place rings on prepared
baking sheets. Reroll any
trimmings and cut more
coOkies. Bake 15 minutes
or until firm and just
beginning to color. Cool on
baking sheets for 5 min-
utes, then transfer to a
wire rack te finish cooling.
Mix the confectioners'
sugar with lemon juice
and maraschino cherry
juice into smooth paste.
Add a Httle lemon juice at
a time. Drizzle over the
cooled cookies and let
stand until the icing sets,
about 30 minutes.
Makes 20-30 cookies.
For more gluten-free
recipes, visit www.nati0nal
cherries.com.
Great-Tasting
(NAPS)--There's good
news for bakers who are look-
ing for a wholesome way to
satisfy their family's sweet
tooth.
By adding a couple of
healthful ingredients to
cookie dough or brownie bat-
ter, you can boost your fam-
ily's fiber intake deliciously.
For example, try using white
whole wheat flour from-King
Arthur Flour. It has all the
fiber and nutrition of whole
wheat flour with a milder fla-
vor. Generally, you can sub-
stitute up to 50 percent of
the all-purpose flour called
for in a recipe with white
whole wheat flour.
Flax can also add nutrition
to c~okies and other baked
goods such as quick breads
and brownies. Both whole flax
seed and whole flax meal from
the company are high in fiber
and omega-3 fatty acids. And
they are finer in grind, milder
in taste and lighter in color
than other flax products. They
are also non-GMO, certified
gluten-free and kosher.
Try this crunchy, yummy
cookie recipe, created just for
these ingredients, that tastes
so good, you may forget to
tell your family it's good for
them, too.
Oatmeal and Flax
Cranberry Cookies
Cookies Provide
A Hidden Bonus
1 cup. soft butter
¾ cup brown sugar,
lightly packed
1 tsp ground cinnamon
1 tsp. vanilla extract
½ tsp baking soda
½ tsp salt
I large egg
1½ cups King Arthur
White Whole Wheat
Flour
1½ cups old-fashioned
rolled oats (not instant
or quick cooking)
These cookies taste too
good to be called nutritious
--but they are.
½ cup King Arthur
whole flax meal
½ cup King Arthur
• whole flax seeds
1½ cups dried
cranberries or raisins
to I cup chopped
nuts, optional
Lightly grease two bak-
ing sheets or line them
with parchment.
In a large bowl, beat to-
gethe~r butter, brown sugar;
cinnamo vanilla, baking
soda, salt and egg until
fluffy. Mix in remaining
ingredients.
Let the dough rest for
30 minutes at room tem-
perature for the oats to
softe~ Toward the end of
the rest period, preheat
the oven to 350° F.
Scoop dough by round-
ed tablespoonfuls onto the
prepared baking sheets.
Flatten each ball of dough
slightly.
Bake 10 to 12 minutes,
• until golden brown. Cool
on the baking sheets for
15 minutes to allow them
to set. Move them to a cool-
ing rack to finish cooling.
Yield: 3½ dozen cookies.
For recipes and baking tips
and to order products and pro-
fessional-grade baking tools,
visit www.kingarthurflour.cor
