BIGFORK HIGH SCHOOL NORSE CODE
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IN THE KITCHEN
STRAWBERRY PEACH POPSICLES
INGREDIENTS
3 cups of strawberries, pureed to 1 1/2 cup
3 cups of peaches, peeled and sliced, pureed to 1 1/2 cup
2 tablespoons of honey.
DIRECTIONS
Puree strawberries with four teaspoons of honey.
Puree sliced peaches with two teaspoons of honey.
Layer the popsicles in the mold with 2 teaspoons of strawberry puree, and then 2 teaspoons of peach puree.
Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.
PUMPKIN RICE KRISPY TREATS
INGREDIENTS
3 cups of Rice Krispies cereal
3 tablespoons of unsalted butter
20 ounces of mini marshmallows
1/2 cup of smooth peanut butter
12 drops of red food coloring
6 drops of yellow food coloring
Mini tootsie rolls
Various frosting colors for decorating
DIRECTIONS
Melt butter and peanut butter in a medium saucepan.
Add marshmallows and food coloring and mix together.
Remove mixture from heat and add Rice Krispies cereal.
Roll into balls.
Push a tootsie roll into the top of the ball to create a stem.
Decorate with frosting however you like.
GREEN VELVET CUPCAKES
INGREDIENTS
1 ½ cups vegetable oil
2
eggs
½ teaspoon green food coloring
1 tablespoon
vinegar
1 cup
buttermilk
1 ½ cups
sugar
1 teaspoon
vanilla extract
2 ½ cups
flour
1 teaspoon
baking soda
¼ teaspoon
salt
White and green buttercream frosting
DIRECTIONS
Combine eggs, sugar, oil and vinegar in bowl.
Mix well.
Sift flour, baking soda and salt together.
Add to egg mixture alternately with buttermilk, mixing well after each addition.
Blend in vanilla and food coloring.
Pour into 3 greased and floured 8 " cake pans.
Bake at 350 for 25 minutes.
Cool.
Frost between layers, top and side of cake.
Home
Staff
Maya Hartig
Josephine Howlett
Liz Hyde
Ashley Miller
Keira Niemeyer
Scout Nadeau
Ryder Nollan
Addison Reichner
Newspaper
Newscast
Archives
2019-2020
2018-2019
2017-2018
2016-2017
Former Staff