Hi, I'm Macy Fisher the Mifflin County Dairy Princess.
This week has been a little busy compared to others. I had two promotions this week and a whole lot of other activities.
To start the week off, I had a promotion Thursday evening. I attended the Mifflin County Holstein Club's Banquet. While I was there, I served milk punch, gave a short speech, and pulled winning raffle tickets.
The milk punch I made for this banquet was a common recipe. It was made up of some vanilla ice cream, some whole milk, and some pineapple juice. Sometimes we substitute the pineapple juice for pineapple-mango juice. There is no written recipe, so just add enough of each ingredient so that it is well balanced.
Milk punch is always a fun way to put a spin on a regular glass of milk. Milk punch is also a great way to integrate other dairy products and allows you to branch out. The dairy case is sure to have something for everyone and has something for every nutritional need.
My speech was just about what I have been doing lately and what I will be doing in the upcoming months.
The next few days were actually not that exciting but Monday brought the excitement back. Monday was the start of PSSA week at our school. Now for an underclassman, that means a lot of testing, practicing and being quiet for the test takers. The seniors have a little bit of a different schedule. The one day we had a class meeting, we watched a movie and we played volleyball in the gym, although, that is only for half of our day, then we have to go back to our regular schedule.
This week also marked the start of my track practice. Practice officially started last week, but for various reasons, I could not start until this week.
Tuesday was scheduled to be the real kicker of the week. I would start off by going to school like any other day and then off to track practice afterward. From track practice, Mandy and I were to go straight off to the Mifflin County Meltdown and mom was to head in the other direction to a meeting for work.
As soon as the Meltdown was over, Mandy and I were to head back to Mount Union for the FFA Alumni meeting, where we were to meet back up with Mom. Mandy had to be at the meeting to give an update on our newest fundraiser.
The FFA Alumni is going to sell 2013 calendars that for each month will sport a collage of pictures containing FFA members. For March, I think the whole page should be green and it should have pictures of our members being "green."
The recipes for this week are also green. I thought that for St. Patrick's Day, everyone would like to be festive and have some green on their table.
3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
2 envelopes unflavored gelatin
1 cup lime juice
1/4 cup cold water
1 1/2 cups sugar
5 eggs, lightly beaten
2 teaspoons grated lime peel
2 packages (8-oz. each) cream cheese, softened
1/2 cup butter, softened
1/2 cup heavy whipping cream
In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 inches up the side of a greased 9-inch springform pan. Cover and refrigerate for at least 30 minutes.
In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime peel. Cook and stir over medium heat until mixture reaches 160 degrees.
Remove from the heat.
In a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture.
Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.
In a small mixing bowl, beat cream until stiff peaks form; fold into lime mixture.
Spoon into crust.
Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan.
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
2 pounds confectioner's sugar
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze over night.
For frosting, in a small mixing bowl, beat the confectioner's sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.