Events: 2010 York County Kids' Expo - Free Admission

2010 York County Kids' Expo

Free Admission

April 10th: 10 a.m. - 4 p.m. at Biddeford Arena

GAMES - PRIZES - PUPPETS

FUN - FUN - FUN

Sponsors: 
Biddeford Arena & Expo Center
Biddeford Savings Bank: A Whole New Equation    
Journal Tribune: York County's Only Daily Newspaper
Southern Maine Medical Center: Maine Health

• Girl Scouts
• Biddeford Parks & Recreation
• Saco Parks & Recreation
• Party Plus
• Northern New England
• Hockey Academy
• Academy of Dance
• Gymnation
• Biddeford Youth Hockey Association
• Vacationland Bowling
• Dana, Ventriloquist & Magician
• East Biddeford Little League
• West Biddeford Little League
• Maine Inland fisheries
• Saco Bay Tackle
• Biddeford Police Department
• Biddeford Fire Department
• York County 4H
• Aquaholics
• Camp Ketcha

Corny Corn Muffins

12 muffins ~ 400 degree oven

4 cups flour
2 cups cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
3/4 cup vegetable oil
1 8.5-ounce can cream-style corn

1. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
   
2. In a large bowl, with a whisk or fork, combine the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, mix the eggs with a fork, then mixture into the dry mixture just until combined.
   
3. With wet (freshly washed) hands, roll batter into loosely formed balls about the size of each muffin cup, dropping each into a cup as you work.
   
4. Bake muffins for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean or with a few dry crumbs.

Chocolate Mud Muffins

These muffins you can let the kids lick the batter. No eggs!

12 muffins ~ 400 degree oven

2 cups flour
1 1/4 cups sugar
1/3 cup cocoa
1 teaspoon cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla

Chocolate treats:
Choose 1 or more of these to total one cup:
Chocolate chips
colored chocolate-covered peanuts
chocolate-covered peanut-butter pieces

1. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
2. In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes, mix in chocolate treats. (Optional: hold back about 1/4 cup of treats to sprinkle on top.)
   
3. Divide the "mud" equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter - no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.
   

Ice Cream Pancakes with Strawberry Sauce

4 large pancakes

1 pint vanilla ice cream Oil, as needed
1 cup water
1 egg
1 cup flour
1 1/2 teaspoons baking powder sliced
pinch Salt

Strawberry Sauce
1 pint fresh or defrosted strawberries, sliced
1/4 cup sugar

1. Combine 1 cup ice cream with the water and egg in a bowl. Mix thoroughly. In a separate bowl, blend together flour, baking powder, and salt. Add the wet mixture to the dry mixture and stir until combined. Do not over mix.

2. Heat a lightly greased skillet over medium heat. Drop about 1/3 cup of batter onto the skillet for each pancake. After about 1 minute, when the pancake starts to bubble and are lightly browned on the bottom, flip them. Cook on the other side, just until lightly browned.

3. Toss strawberries and sugar together in a bowl. Let sit 15 minutes to 1 hour. Gently mash the berries with a potato masher.

4. Place 1 pancake in the center of each plate. Top with a small scoop of ice cream. Divide the fresh strawberry sauce among the pancakes. Serve immediately.

Tips for Better Pancakes

Here are pancake recipe tips that I have learned by trial & error.

MIXING:

• Never overmix. Beat just until combined, ignoring a few lumps.
• For thinner pancakes, add a little water.
• After Mixing, batter can be refrigerated for up to six hours

PANS:

• Cast-iron and nonstick skillets and griddles don't need oiling or greasing. Others do. If you need to add oil or butter, do it between batches. (I personally prefer my electric non-stick griddle.)
• The pan is hot enough for the batter when a few drops of water bounce on the surface of the skillet.

POURING:

• When pouring batter into the pan, leave a little room between pancakes.
• For nice, round pancakes, pour the batter from close to pan.

FLIPPING:

• Pancakes should be flipped when the top begins bubbling and the underside is lightly browned.
• Flip only once, and remove when second side is cooked.

EATING:

• Pancakes are best served immediately, but to serve together keep them warm by placing them on an oven-proof platter in a 180-200 degree F. oven after you cook them. (If not, your family will eat them faster than mom can make them.)
  

Peanut Butter Munches

Easy to make delicious cookies. A nice recipe when you are short on time.

30 cookies ~ 350 degree F Oven

1 cup peanut butter (creamy or crunchy)

1 cup sugar

1 egg

1. Combine all ingredients in a bowl. Mix well.
2. Using your hands, roll the dough into one-inch balls and drop onto a lightly greased (or parchment lined) cookie sheet.
3. Bake for 10-12 minutes until golden brown. Press the tines of a fork into each cookie while still soft.
   

Snickerdoodles

"This is a wonderful and easy cookie that I bake with my children. Every time I take them somewhere everyone wants the recipe."

30 cookies ~ 375 degree oven

• 1 2/3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup softened butter
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 tablespoon cinnamon
• 1/4 cup sugar

1. Combine flour, baking soda, salt, and nutmeg. Set aside.
2. In a bowl, mash butter and sugar together until well blended. Add eggs and vanilla, and mix until light and fluffy. Add the flour mixture, and stir until well combined. Stir in walnuts and raisons.
3. Mix cinnamon and sugar on plate. Roll pieces of the dough into one inch balls. Roll each ball in the cinnamon-sugar mixture, and place on a greased cookie sheet. Bake for 10-12 minutes.
   

Mom's Old-Fashioned Oatmeal Cookies

36 cookies * 375 degree Oven

1 cup flour
1 cup packed light brown sugar
1 cup rolled oats (not instant)
1 egg
1/2 cup raisins
1/4 cup vegetable oil
1/4 cup heavy cream
1/4 Teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

1. Combine flour, salt, baking powder, cinnamon, oats, ginger, brown sugar, and raisins together in a bowl. Mix with your fingers, breaking up any lumps of sugar.
2. Using a spoon, stir in egg, vegetable oil, and cream. The batter will be hard to stir. but keep going unil it is brown and gooey.
3. Drop batter by teaspoon onto a greased cookie sheet. Bake for 10-12 minutes.