Outdoor Show October 27th
Tip Of The Week.
When field dressing your deer look for old scars on the hide. This could indicate an old injury that could include a broadhead. After examining the hide carefully open up the stomach being careful not to nick the stomach, if you do you will know immediately. Carefully remove the entrails. Always be careful of the possibility of a broken off broad-head. Prop open the chest to cool the carcass. Remember heat, dirt and moisture are the main causes of meat spoilage. Get your harvest to the processor as soon as possible. If having the head mounted get it to the taxidermist as soon as possible or freeze it.
Recipe Of The Week.
Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!
Original recipe yields 16 servings
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup butter or margarine, melted
½ cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
½ cup chopped apple
½ cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
- In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
- Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
Per Serving: 143 calories; protein 1.8g 4% DV; carbohydrates 22.1g 7% DV; fat 5.7g 9% DV; cholesterol 19.3mg 6% DV; sodium 93.8mg 4% DV.