New Farmers’ Market To Open In Cantonment
April 10, 2011
A new farmers’ market will open soon in Cantonment.
Beginning May 7, St. Monica’s Episcopal Church will host a Farmers’ Market on the first and third Saturdays of each month from 8 a.m. until noon.
The market will offer locally produced commodities such as seasonal vegetables, fruits, eggs, flowers, plants, cheese, pasta and more to consumers. Local artisans also invited to sell their wares such as art, clothing and more.
“Faith can and should be a major force for change towards sustainable development, sustainable communities, and a healthy environment,” according to a church press release. “Since local food does not have to be hauled long distances, fresher and more nutritious food can be eaten that does not require large amounts of fossil fuels to transport it. In fact, eating locally produced food, in addition to supporting local farmers and families, can reduce an individual’s carbon footprint by 12 percent. ”
Vendors are now being accepted for the Market at St. Monica’s. In lieu of vendor fees, vendors are asked for a donation of cash or food for Manna Food Pantry. For more information, call the church office at (850) 937-0001, Wednesday through Friday, from 9 a.m. until 1 p.m.
St. Monica’s is located at 699 South Highway 95A , behind Faith Chapel Funeral Home, in Cantonment.
Featured Recipes: Simple Spring Sweets
April 10, 2011
Spring is here in North Escambia, and today’s featured recipes include ideas to liven up your springtime desserts. By combining fresh, seasonal flavors, you can ensure perfect homemade and easy desserts year-round. Serving up a sweet surprise is easy with these delicious new recipes and baking tips.
(Make sure your scroll all the way down the page to see all of the recipes.)
Spring Dessert Tips
Surprise guests with a new twist on the traditional Latin-American dessert with a Chocolate Flan Cake. A velvety-textured flan custard is layered with a rich chocolate cake for a perfect marriage of sweet and creamy.
Dessert bars are a great solution for easy entertaining. Spice up any table by preparing Tropical Dessert Bars and then top with smooth and creamy Dulce de Leche, which can easily be made by heating Eagle Brand Sweetened Condensed Milk on the stovetop or in the oven.
Exotic fruits paired with rich cream cheese create a delicious combination in this recipe for Passion Fruit Cheesecake. Find seasonal inspiration by visiting local farmers markets.
Homemade ice cream is easier than you think. Make Caribbean Pineapple Lime Ice Cream in three simple steps with Eagle Brand Sweetened Condensed Milk. Or create an artisan inspired ice cream flavor at home by combining spices like chipotle or cinnamon with lime zest, fresh or frozen blueberries or raspberries and add to your ice cream mixture.
Tropical Dessert Bars
Ingredients
Bottom Layer
- 1 (17.5-ounce) package sugar cookie mix
- 1/2 cup butter, melted
Cream Cheese Pineapple Layer
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple in juice, drained, reserving 2 tablespoons juice
Coconut Layer
- 1 1/2 cups flaked coconut
- 1/2 cup macadamia nuts, chopped
- 1/4 cup butter, melted
Preparation
- HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan.
- STIR cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
- BEAT cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vanilla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pineapple evenly over top.
- STIR coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer.
- BAKE 30 to 35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.
Serves
Makes 3 dozen
Ready in Time:
3 hours
Chocolate Flan Cake
Ingredients
- Crisco® Original No-Stick Cooking Spray
Cake
- 1/2 cup Smucker’s® Caramel Flavored Topping
- 1 (18.25-ounce) box Pillsbury® Moist Supreme® Devil’s Food Premium Cake Mix
- 1/2 cup Crisco Pure Vegetable Oil
- 3 large eggs
- 1 1/4 cups water
Flan
- 4 ounces cream cheese, softened
- 4 large eggs, at room temperature
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 (12-fluid ounce) can PET® Evaporated Milk
- 1 teaspoon vanilla extract
Preparation
- HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube opening of pan to prevent cake from baking over top. Pour caramel flavored topping into prepared pan.
- PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel flavored topping.
- COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
- COAT piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Serves
Makes 18 to 20 servings
Notes, Tips & Suggestions
TIP: Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.
Ready in Time:
8 hours
Passion Fruit Cheesecake
Ingredients
- Crisco Original No-Stick Cooking Spray
Cheesecake
- 30 gingersnap cookies
- 3/4 cup pecans
- 6 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 4 large eggs
- 1 cup frozen passion fruit pulp, thawed or 1 cup passion fruit puree
Passion Fruit Glaze
- 2/3 cup frozen passion fruit pulp, thawed or 2/3 cup passion fruit puree
- 1/2 cup sugar
- 1/2 cup water
Preparation
- HEAT oven to 350°F. Coat 9 x 3-inch springform pan with no-stick cooking spray.
- PROCESS cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan.
- BEAT cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined.
- MEASURE 2/3 cup of cheesecake and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake into cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance.
- BAKE 60 to 70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight.
- To make glaze: COMBINE fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15 to 20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely.
- REMOVE cheesecake from pan. Place on large serving dish. Spread glaze over top.
Serves
Makes 12 to 16 servings
Ready in Time:
11 hours
Caribbean Pineapple-Lime Ice Cream
Ingredients
- 1 (20-ounce) can crushed pineapple in pineapple juice, undrained
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 3 tablespoons fresh lime juice
- 1 teaspoon grated lime peel
- 2 teaspoons vanilla extract
- 4 to 5 drops yellow food coloring (optional)
- 1 cup heavy cream
Preparation
- COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in a large bowl; mix well.
- WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.
- POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.
Serves
Makes 12 servings
Ready in Time:
4 hours
The New FCAT 2.0 Season Begins Monday
April 10, 2011
Students in Escambia and Santa Rosa counties will get their first look at FCAT 2.0 on Monday.
The Florida Department of Education is transitioning from the Florida Comprehensive Assessment Test (FCAT) to the FCAT 2.0, to align with new student academic content standards.
The FCAT 2.0 will measure student achievement of the Next Generation Sunshine State Standards (NGSSS) in reading, mathematics, and science, in place of the Sunshine State Standards.
As FCAT 2.0 assessments are phased in, they will replace existing FCAT assessments. The transition to FCAT 2.0 begins this year with the reading and mathematics assessments and will be complete when the FCAT 2.0 science assessments are administered in 2012 (grades 5 and 8).
This year, students enrolled in grades 3-10 will participate in FCAT 2.0 Reading, and students enrolled in grades 3-8 will participate in FCAT 2.0 Mathematics.
- All FCAT 2.0 Reading and Mathematics assessments will be administered in two 70-minute sessions, with a break in the middle of each session.
- FCAT 2.0 Reading assessments consist of multiple-choice items only.
- FCAT 2.0 Mathematics assessments consist of multiple-choice items and gridded-response items in grades 4-8, and multiple-choice items only in grade 3.
- Students in grades 3 and 4 will receive a ruler to use during Session 2 of FCAT 2.0 Mathematics, students in grades 7 and 8 will receive a hand-held FCAT four-function calculator to use during the Mathematics sessions, and students in grades 5-8 will receive FCAT 2.0 reference sheets to use during the Mathematics sessions.
FCAT 2.0 testing will be conducted April 11-22 according to the following schedule:
- Monday, April 11
- Grades 3-4 and 6-10 Reading (Session 1)
- Grade 5 Mathematics (Session 1)
- Tuesday, April 12
- Grades 3-4 and 6-10 Reading (Session 2)
- Grade 5 Mathematics (Session 2)
- Wednesday, April 13
- Grades 3 and 4 Mathematics (Session 1)
- Grade 5 Reading (Session 1)
- Grades 6-8 Mathematics (Sessions 1 and 2)
- Thursday, April 14
- Grades 3 and 4 Mathematics (Session 2)
- Grade 5 Reading (Session 2)
For a more detailed Escambia County FCAT 2.0 schedule, click here.
Results, Photo Gallery: Atmore Relay For Life 5K
April 10, 2011
Just over 50 runners and walkers from across the area took part in a 5K Run/Walk Saturday sponsored by the Atmore Family Medicine Relay for Life team.
Overall male winner was Keith Bell, with a time of 19:09, and the overall female winner (also second place overall) was Rebecca Massie at 19:24. Top male finishers in their respective age groups were Arri Torres, Keith Bell, Jason Miller and Brian Bruley. Top female finishers in their respective age groups were Bethany Reynolds, Jazzlyn Franklin, Rebecca Massie and Glenda Prewett.
For a photo gallery from the event, click here.
Results were as follows:
WINNERS OF AGE DIVISIONS
Overall Male – Keith Bell 19:09
Overall Female — Rebecca Massie 19:24
MALE
Under 15
1. Arri Torres
2. Adrian King
3. Jadon Torres
15-30
1. Keith Bell
2. Dakota Goins
3. Douglas Dunkle
31-50
1.Jason Miller
2. Jason Weber
3. David McNairn
Over 50
1. Brian Bruley
FEMALE
Under 15
1. Bethany Reynolds
2. Ashley Presley
3. Samantha Sharpless
15-30
1. Jazzlyn Franklin
2. Gia Rodriguez
3. Brittany Martin
31-50
1. Rebecca Massie
2. Natalie Nall
3. Sheron Stewart
Over 50
1. Glenda Prewett
2. Rhonda Bruley
3. Barbara Hartley
OVERALL RESULTS WITH TIMES
1. Keith Bell 19:09
2. Rebecca Massie 19:24
3. Dakota Goins 21:45
4. Jason Miller 23:08
5. Jason Weber 26:32
6. Jazzlyn Franklin 28:23
7. Arri Torres 28:38
8. Gia Rodriquez 28:38
9. David McNairn 28:48
10. Adrian King 29:14
11. Bethany Reynolds 29:41
12. Ashley Presley 30:39
13. Natalie Nall 31:17
14. Brittany Martin 34:37
15. Jadon Torres 34:56
16. Brantley Jagel 35:55
17. Tiffany Jagel 35:55
18. Douglas Dunkle 37:47
19. Michelle Carnley 38:04
20. Jacob Johnson 38:18
21. Samantha Sharpless 39:13
22. Sheron Stewart 39:30
23. Lisa Miller 39:59
24. Lynette Penner 39:59
25. Brittany Linam 41:09
26. Emily Stewart 41:37
27. Larry Stewart 41:40
28. Kim Chambless 42:31
29. Mary McPherson 42:32
30. Kyndall Hall 43:55
31. Julia Rockman 46:37
32. Jeannie Sharpless 47:55
33. Barbara Hartley 47:56
34. Glenda Prewett 49:08
35. Brian Bruley 49:49
36. Rhonda Bruley 49:49
37. Brittany Flota 49:59
38. Caitlyn Rigby 49:59
39. Mikaela Santos 49:59
40. Caroline Hayles 51:44
41. Tammy Hollington 51:44
42. Barbara Luker 51:45
43. Rhonda Linam 51:46
44. Anna Rockman 51:50
45. Kim Miller 52:01
46. Brian Rose 52:02
47. Rita Jones 54:24
48. Beverly Helton 54:27
49. Maria Torres 54:29
50. Michelle Helton-Shue 55:05
51. Annette Johnson 55:25.
Pictured top: Overall winner Keith Bell approaches the finish line Saturday during a Relay for Life 5K. Pictured top inset: Overall female winner Rebecca Massie. Pictured below: Ready, set, go. NorthEscambia.com photos, click to enlarge.
Meet Luke Philip Cagle
April 10, 2011
Clayton and Heather Cagle of Walnut Hill are proud to announce the birth of their son, Luke Phillip Cagle. Luke was born March 8, 2011, at Sacred Heart Hospital in Pensacola. He was 4-pounds, 11-ounces and 17¾ inches long.
HBO’s ‘Saving Pelican 895′ To Premiere In Pensacola
April 10, 2011
An HBO documentary about an oil-covered pelican known only as “Pelican 895″ will premiere Monday night in Pensacola.
The HBO Documentary Films presentation “Saving Pelican 895″ will premiere on-screen at the Saenger Theatre for an invitation-only audience. The program will debut on HBO on April 20.
More than 7,000 birds were killed as a result of the April 2010 BP oil spill that spread throughout the Gulf of Mexico. But after three months, cleanup workers at the Fort Jackson Oiled Wildlife Rehabilitation Center of Louisiana had rescued 894 surviving oiled pelicans. Saving Pelican 895 presents the story of the effort to save the 895th surviving oiled pelican in Louisiana, showing how conservationists, government agencies and wildlife activists joined forces to preserve this one life. The film follows number 895 from his rescue and recovery as an incapacitated juvenile bird with oil-slicked feathers through his ultimate maturation and release back into the wild.
Taylor Brodsky, an Emmy and Peabody Award winner and Oscar nominee, directed Saving Pelican 895.
Schmidt, Johnson To Wed
April 10, 2011
Mr. Chester Schmidt and Ms. Faith Pendleton announce the forthcoming marriage of their daughter Missy Hope Schmidt to John Percy Johnson, the son of J.T. and Kay Johnson from Century. The wedding will take place at Grace Baptist Church in McDavid at 2 p.m. on Saturday May 14, 2011. A reception will follow the ceremony.
Jay First Grade Teacher Among Nominees For Rookie Of The Year
April 10, 2011
Nominees have been announced for the 2011 Santa Rosa Rookie Teacher of the Year by the Santa Rosa Education Foundation. The award honors exceptional teachers with three or fewer years of total teaching experience.
Nominees include Shellie Macht, a first grade teacher at Jay Elementary School.
The winning teacher will be announced at the 16th annual Rookie Teacher of the Year reception at Russell Elementary on April 19.
Other nominees are: Katherine Miller, Avalon Middle; Duane McDonal, Bagdad Elementary; Belinda Gieger-Britt, Berryhill Administrative Complex; Ellen Baucom, Berryhill Elementary; Melinda Holland, Central High; Meredith Simmons, Chumuckla Elementary; Missy McMillion, S.S. Dixon Intermediate; Kami Russell, S.S. Dixon Primary; Emily Craft, East Milton Elementary; Tricia Outzen, Gulf Breeze Elementary; Stephen Stanquist, Gulf Breeze High; Dina Pagonis, Gulf Breeze Middle; Donna Moore, Hobbs Middle; Hilary Rivkind, Holley-Navarre Intermediate; Roger Makar, Holley Navarre Primary; Shundra Brown, T.R. Jackson Pre-K; Shellie Macht, Jay Elementary; Allison Pritchett, Locklin Technical Center; Evangeline Schepper, Milton High; Rita Marcilliat, Navarre High; Nadia Batson, Oriole Beach Elementary; Summer Clark, Pea Ridge Elementary; LaTarsha Ukazim, W.H. Rhodes Elementary; Shana Carlson, Russell Elementary; Ray Gentry, Santa Rosa High; Staci Levi, Sims Middle; Jessica Negrotto, West Navarre Intermediate; Nicole Hausleiter, West Navarre Primary; Robin Abernathy, Woodlawn Beach Middle.
David O’Neal Jordan
April 10, 2011
David O’Neal Jordan passed away Wednesday, April 6, 2011 at his home in Molino at the age of 72. He was a husband, father, grandfather, uncle, and friend and a Brother in Christ.
His is survived by his wife Mavis Garrett Jordan, his son Kenneth Steven Jordan, his daughter Theresa Jordan-Glowasky, his grandson Michawl Glowasky, and his granddaughter Jordan Glowasky, along with numerous other family and friends.
He will be sorely missed, but he would ask us to remember that he is in a better place and that he is rejoicing with those family and friends who have gone on before.
Services will be held at Waters & Hibbert funeral home, in Pensacola on Tuesday, April 12th. Viewing will begin at 10:00 am with services beginning at 10:30.
Interment will be held at 11:45 at Barrancas National Cemetery located on Pensacola Naval Base.
Waters and Hibbert Funeral Home is in charge of arrangements.
$5 Jewelry Sale Today Benefits Hospital Auxillary
April 9, 2011
A $5 jewelry and accessory sale is going on until 1 p.m. today in the Mayson Auditorium at Atmore Community Hospital. The sale benefits the ACH Auxilary. Cash, credit cards and checks are accepted. The Mayson Auditorium is on the southwest corner of the building, the opposite corner from the emergency room. NorthEscambia.com photo, click to enlarge.
