Thursday, November 21, 2013 N/Warren Town and County News Page Eleven
Cancer Pumpkins
Each year, the Norwalk Middle School celebrates
"Cancer Awareness." As part of the celebration, students
were asked to decorate pumpkins for the cancer aware-
ness. Winners included Levi Benes and Caia Niemeyer.
Levi Benes' pumpkin received 1st place.
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Send $18 check or money order
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PO Box 325, Norwalk, IA 50211
Caia Niemeyer's pumpkin received 2nd place. Photos
submitted.
"Sink the Boat" Canned Food Drive
Most lipstick contains
fish scales!
Activities
at the
NORWALK
LIBRARY
1051 Noah Ave * 981-0217
Monday, Nov. 25
Tiny Tots with Debbie Doo Wop, 9:30 a.m. Session
2: Mondays through November 25, children ages 1-5
are invited to join us for songs, instruments and fun with
Debbie Doo Wop! In order to accommodate all those
interested in Tiny Tots, we ask that participants sign up
for only one session for the programming year. REGIS-
TRATION REQUIRED. Space is limited. Registration
opens one month prior to session start date. (Session 3
begins April 28 and registration opens March 28.)
Book Buddies, 6--7 p.m. Mondays through Novem-
ber 25, high school and elementary school (K-3rd) stu-
dents pair up for an hour of reading and crafts. High
school students can earn up to four hours of volunteer
credit. Registration is required for all participants and
space is limited.
Tuesday, Nov. 26
Pre-School Story Time, 10:30-11 a.m. For 3-6 year-
olds, join us for stories, finger plays, songs and flannel
boards! Parents, expect some interaction with your little
ones and helpful tips on early literacy skills you can use
at home. This storytime is also a good fit for parents
attending with several children and for daycare groups.
Wednesday, Nov. 27
4th-5th Grade Book Club, 2-2:45 p.m. On the fourth
Wednesday of each month, join us for book talks, ac-
tivities and snacks. Bring what you are currently read-
ing or come to get some ideas for new reads. LIBRARY
CLOSING 5 p.m.
Thursday, Nov. 28
LIBRARY CLOSED
Friday, Nov. 29
LIBRARY CLOSED
Recently, Oviatt and Lakewood families donated non-perishable food items to
kick off Red Ribbon Week. The food items were taken to the Norwalk Food Pan-
try to be distributed to local families. The students want to send out a huge "Thank
You" to all the families who contributed. Also, thank you to Kyle and Jill Haskin
for providing the boat, time and energy in assisting with this community service
project. Thank you to Michelle Tomkins 2nd grade class and the 5th Grade Girls
Group for sorting the food and filling the boat. Photos submitted.
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Journey Through "Decades of Decadence" to Better-for-You Desserts
(NAPS)--Each decade has
its own style of desserts. Yet
whether it's Lemon Chess
Pie from the 1820s, Black
and White Cookies first
baked up in the Roaring
1920s or Frozen Grasshopper
Pie from the 1950s, some
desserts have stood the test
of time. Now you can enjoy
them with a modern in-
fluence thanks to Canola-
Info's =Decades of Decadence"
recipe collection by Ellie
Krieger, M.S., R.D., host of
the Cooking Channel's
"Healthy Appetite."
Krieger updates six iconic
desserts with heart-healthy
ingredients such as canola
oil, low-fat yogurt and whole-
grain flour to help keep calo-
ries in check and saturated
fat content low. Each deca-
dent dessert has less than
400 calories per serving and
is made with canola oil,
which has the least saturated
fat and most omegao3 fat of
all common culinary oils.
"Simple ingredient swaps
like canola oil for butter and
Greek yogurt for cream
lighten up desserts without
taking away from their
indulgent taste, says
Krieger. "Everyone should
be able to enjoy a dessert
once in a while and these
recipes make it easy to do
so. Recipes from different
eras help us remember and
celebrate those times. Such
culinary traditions are a
huge part of the joy of cook-
ing and baking.
The classic cake here was
made famous by women's
magazines after canned
pineapple became available
in slices. The recipe here gets
a fresh, healthy update with
canola oil keeping it moist,
The upside of dessert: Pineapple Upside Down Cake may
have first become popular in the 1930s, but a more health-
ful version is a treat today.
light and low in saturated fat;
the addition of tender, whole
grain pastry flour;, and a lovely
kick of crystallized ginger to
mingle with the pineapple in
the caramelized topping.
Pineapple Upside Down
Cake
Irzeld: 8 servings
Canola oil cooking
spray
½ cup packed dark
brown sugar
4 to 5 pineapple rings
(about K of whole
pineapple) sliced
about t-ineh thick
2 Tbsp ehopped
crystallized ginger
1¼ cups all-purpose
flour
cup whole-wheat
pastry flour*
cup granulated sugar
1 tap baking powder
1 tap baking soda
1 cup low-fat
buttermilk
½ cup canola oil
2 large eggs
1½ tsp vanilla extract
Preheat oven to 350 ° F.
Generously spray bottom
of 9-inch nonstick layer
cake pan with eanola oil
cooking spray. Sprinkle
evenly with brown sugar,
then arrange pineapple
rings on top in one layer.
Sprinkle chopped ginger
pieces in spaces around
pineapple rings and in
their centers. In medium
bowl, whisk together all-
purpose flour, whole-
wheat flour, sugar, bak-
ing powder and baking
soda. In another medium
bowl, whisk together but-
termilk, canola oil, eggs
and vanilla. Mix wet and
dry ingredienta until com-
bined. Pour batter over
pineapple-brown sugar
mixture and bake until
top ,hay browned and
wooden skewer inserted
into center of cake comes
out clean, 40-50 minutes.
Let cool for 5 minutes,
then run knife around
cake edges and, using
oven mitts, invert cake
onto large serving plate.
*Note: Whole-wheat, all-
purpose flour can be substi-
tuted for whole-wheat pas-
try flour.
Learn More
For further facts, tips and
recipes, go to www.Canola
Info.org.
