GOOD EATS

No-bake nibbles

It’s summer! Who wants to turn on the oven just so you can enjoy a little dessert?

RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

CANNOLI CONES

Prep: 20 minutes | Servings: 12 1¼ cups mini chocolate chips, divided 12 sugar cones 8 ounces whole-milk ricotta 8 ounces cream cheese, softened to room temperature ½ teaspoon vanilla extract ½ cup heavy cream ¾ cup powdered sugar 1 teaspoon cinnamon

In a small, microwave-safe bowl that’s wide enough to dip the opening of a cone into, pour ½ cup of the mini chocolate chips. Microwave in 30-second increments, stirring after each time, until just melted. Dip each cone in melted chocolate. Stand the cones upright in tall drinking glasses to let the chocolate solidify. If ricotta is watery, drain through cheesecloth, squeezing out excess liquid. In a large bowl with a mixer, beat cream cheese, ricotta, and vanilla extract. Gradually add heavy cream and beat until light and fluffy. Slowly incorporate powdered sugar and cinnamon until smooth. Fold in ½ cup of mini chocolate chips. Transfer mixture into a piping bag and pipe into cones. Top with remaining mini chocolate chips.

Per serving: 399 calories, 23 grams fat (14 grams saturated fat), 70 milligrams cholesterol, 225 milligrams sodium, 36 grams total carbohydrates, 0 grams fiber, 12 grams protein.

Prep: 30 minutes | Servings: 6 TOPPING ¾ cup sliced almonds 2/3 cup flour ¼ cup sugar ¼ cup packed brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt 6 tablespoons unsalted butter, melted ½ teaspoon vanilla extract ½ cup oats

FILLING 2 pounds sweet cherries (fresh or frozen) 1 tablespoon lemon juice 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup sugar ½ teaspoon salt 2 to 3 tablespoons cornstarch

Note: This dessert can also be made over a campfire! To make the topping: Finely chop ¼ cup of the sliced almonds. In a medium bowl, mix the chopped almonds, flour, sugar, brown sugar, cinnamon, and salt. Stir in melted butter and vanilla until the mixture easily crumbles. Mix in oats and remaining almonds. In a medium cast-iron or nonstick skillet over medium-high heat, toast almond/butter mixture, stirring regularly to keep from burning. Once golden and crisp (about 5 minutes), transfer back to bowl and set aside. To make the filling: Wipe off skillet and put back on stove. Add cherries, lemon juice, vanilla, and almond extract. Cook over medium-high heat until cherries are warmed. Meanwhile, in a small bowl, combine sugar, salt, and cornstarch (2 tablespoons for fresh cherries, 3 for frozen). Add sugar mixture to cherries and continue stirring regularly until cherry juice thickens to a nice syrup consistency, about 10 minutes. Let cool 15 minutes, then spread almond topping evenly over cherries. Garnish with whipped cream if desired and serve.

Per serving: 552 calories, 18 grams fat (8 grams saturated fat), 31 milligrams cholesterol, 403 grams sodium, 94 grams total carbohydrates, 3.5 grams fiber, 5.5 grams protein. UNICORN BARK

Prep: 25 minutes | Chill: 1 hour | Servings: 20 12 ounces bright pink candy melts 6 ounces turquoise candy melts 6 ounces lavender candy melts ¼ cup pastel sprinkles 6 ounces white candy melts Notes: The candy melts should be vanilla flavored. Candy will lose its consistency and may not re-solidify if overheated or liquid is added (such as food coloring or milk.) Get creative with the theme of your bark, like red, white, and blue melts for the Fourth of July, superhero bark, peppermint bark, rainbow bark, s’mores bark … the options are endless! Place parchment paper onto a baking sheet and set aside. Pour each color of candy melts into a separate microwave safe bowl and microwave according to package directions. Using a large spoon or spatula, drop a dollop of melted white candy on each corner of the parchment paper and one in the center. With a clean spoon, intersperse dollops of the remaining colors in between the white. Use a flat icing spatula to slowly draw lines through all the colors, blending to create a marbling effect. Drizzle any leftover melted candy across the top. While it’s still tacky, garnish with sprinkles, then let cool at room temperature for 10 minutes. Cover loosely with parchment and place in freezer for 1 hour. Break or cut into pieces of bark. Store in a sealed container.

Per serving: 210 calories, 12 grams fat (11 grams saturated fat), 35 milligrams sodium, 0 grams cholesterol, 27 grams total carbohydrates, 0 grams fiber, 0 grams protein.

NEWS AND VIEWS

GIVE US AN “A” with a twist

WINNERS

Because of the ongoing pandemic, education continues to take on a different look. Our Give Us An A With A Twist program encourages parents to tell us why their student (age 5 through 21) deserves to get an A during these hard times. Each of the four winners received $25, and the parents won a special prize, too.

Luke Laker, Hicksville Elementary School

Luke is 7 years old and was nominated by his mother, Jamie Laker of Hicksville. She said the following about him:

“Luke is well known for giving uplifting compliments to everyone he meets. He is very social and makes friends easily. All his teachers have said what a great student he is, and he has very good manners when it comes to both students and staff. We are proud to raise a wellmannered young man!”

Brennen Friend, Montpelier High School

Fifteen-year-old Brennen was nominated by his mother, Stephanie, of Montpelier. She had this to say about him:

“Brennen began ninth grade with a goal: to earn all A’s all year. As of the end of the third quarter, he has not earned anything less than a A in every class. On top of that, he is a three-sport athlete and will be working two part-time jobs this summer. He is a hard worker with a kind heart.”

Bronson Graber, Hicksville Schools

Bronson is the 14-year-old son of Michelle of Hicksville who said the following of him:

“Bronson is a typical active teen boy who loves to play all sports. Something he loves just as much, though, is interacting with young children. He loves to volunteer in our church nursery, and is gentle, kind, and patient with these young children. Someday he would like to have a job where he can work with and make a difference in the lives of children!”

Elli Fitzcharles, Montpelier Schools

Elli is the 8-year-old daughter of Jason and Jennifer of Bryan. Her parents nominated Elli by saying:

“Elli is such a bright light in our lives! She was recognized as a gifted student this year, being in the top percentages for all subjects as a second grader. She always goes above and beyond for others! For her eighth birthday, she held a fundraising drive for the Williams County Humane Society and Evergreen Nursing Home. Elli loves helping around the house and watering the plants/ flowers outside! She also loves hunting, reading, writing songs, and playing with her little sister, Emma. Elli puts a smile on the faces of those that know her.”

ENTER YOUR STUDENT FOR THEIR CHANCE TO WIN $25!

Tell us why your student — age five through 21 — has put in the work to get an A. They could win $25, and the parent will receive a special prize, too! Homeschoolers are eligible. Enter online at nwec.com.

2021 ANNUAL MEETING RECAP

Dogs and vintage cars were the highlight of the NWEC drive-thru annual meeting, held Saturday, April 17, with 400+ guests.

FARNHAM RE-ELECTED TO NWEC BOARD

406 people attend co-op’s drive-thru annual meeting, 359 ballots cast online

More than 400 member-owners and guests attended North Western Electric Cooperative’s (NWEC) drive-thru annual meeting at the Bryan office Saturday morning, April 17. Due to the COVID-19 pandemic restrictions, everyone had to remain in their vehicles; however, many guests still had fun by bringing their dogs along for the ride!

Trustee election voting was also held online from March 19 through April 16, 2021, at noon. A total of 359 votes were submitted by member-owners who could not attend the meeting but voted through their secure online SmartHub account.

All member-owners who participated in the annual meeting (either by attending the drive-thru or casting their ballot) were entered to win a grand prize $500 bill credit or one of eighty-five $85 credits (winners on next page).

Election results

Each board candidate was permitted to have one member representative observe the ballot collection during the drive-thru and vote counting process.

Current Board Chairman Andy Farnham, representing District 1 (Florence, Northwest, and St. Joseph townships in Williams County) was re-elected to serve another term on the NWEC Board of Trustees. No nominating petitions were received for District 2; therefore, the incumbent, Mitchel Headley, was elected by affirmation and did not appear on the ballot. District 2 represents Hicksville and Milford townships in Defiance County, as well as Carryall Township in Paulding County.

The full board can be viewed online at www.nwec.com/ board-trustees.

The 2020 annual meeting minutes were also accepted by the membership.