Spring 2012 - 4-H Ontario

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1. SCRAPBOOK 1. 4-H Ontario Volunteers celebrating Milestone years of volunteer service were recognized at the Monsanto 4-H Ontario Volunteer Recognition Luncheon held in conjunction with CAM. Those in attendance were: Front Row (left to right): Laura Thorkildsen, Hamilton-Wentworth 4-H - 40 Years; Barbara McKenna, Hamilton-Wentworth 4-H - 40 Years; Deborah Brown, Grenville 4-H - 40 Years. Middle Row: Suzanne Barker, Kawartha Lakes Haliburton 4-H - 20 Years; Lynn Clelland, Renfrew 4-H - 30 Years; Sharon Grubb, Bruce 4-H - 25 Years; Ann Marie Chechalk, Niagara 4-H - 25 Years; Susan Brown, Essex 4-H - 20 Years. Back Row: John den Haan, South Simcoe 4-H - 25 Years; Lynne Flewwelling, Wellington 4-H - 30 Years; Paul Coultes, Huron 4-H - 20 Years; Barb McIntosh, Oxford 4-H - 20 Years; Donna Bridge, Bruce 4-H - 20 Years. 2. 3. 2. & 4. Future Leaders In Action participants took on the rope courses and had a fantastic time in March. 3. Robert McKinlay and Abby Woodhouse make milkshakes at the Beaver Valley Milk Makes It Better Club achievement. Background Images courtesy of Marie Stones: http://www.freedigitalscrapbooking.com 4. Leadership In Action • Spring 2012
IN ACTION we all scream for icecream! This activity and recipe are from the newly updated Milk Makes It Better project resource. Thank you to the Dairy Farmers of Ontario for supporting this project resource update! A big thanks also goes to John Drummond for sharing these ice cream making techniques at the 2012 4-H Ontario Conference & Annual Meeting Milk Makes It Better workshop. The Melt Test Experiment How can you tell the quality of ice cream One way is the price. Premium (highest quality) ice cream is usually more expensive, partly because it contains less air. It therefore takes longer to melt. Check it out for yourself! • Place a small scoop of regular ice cream in one bowl and the same sized scoop of premium ice cream in another. • The one that contains the least amount of air will melt more slowly. • Using a stop watch, check the samples every 10 minutes. Observe the samples and write down your findings. Make Your Own Vanilla Ice Cream In Minutes Ingredients • ice • salt • 500mL (2 cups) whipping cream • 175mL (¾ cup) sugar • 0.5mL (1/8 tsp) salt • 500mL (2 cups) table cream • 7mL (1 tsp) vanilla Equipment Small can that will fit inside a coffee can OR small and large Ziploc bags, dry measures, liquid measures, and small measuring spoons. Instructions 1. Mix salt and ice together. The salt will make the ice even colder! Keep ice in the freezer or in a cooler. 2. Combine whipping cream, sugar, salt, table cream and vanilla. Stir until sugar dissolves and refrigerate for a couple of hours to allow flavours to blend. 3. Pour mixture into a small can, fix lid tightly and place inside a coffee can (or pour mixture into small Ziploc bag, seal bag and place inside larger Ziploc bag). 4. Place ice (that has had salt added) to the large can (or put in the large Ziploc bag). 5. Roll can around OR shake Ziploc bag for approximately 10 minutes. Mixture should start to solidify. 6. Enjoy your ice cream! **Recipe Variation: Add 250mL (1 cup) crushed chocolate chips or crushed Oreo cookies to ice cream mixture just before churning. Leadership In Action • Spring 2012 21
Page 1 and 2: SPRING 2012 LEADERSHIP In Action vo
Page 3 and 4: LEADERSHIP In Action official publi
Page 5 and 6: WHAT'S UP across the province May 2
Page 7 and 8: try. At this meeting (Achievement D
Page 9 and 10: IN BRIEF provincial stories Amber U
Page 11 and 12: FEATURES LIFE CHANGING LEADERSHIP T
Page 13 and 14: 2. 1. 3. 4. The record breaking num
Page 15 and 16: Because 4-H was part of our family
Page 17 and 18: Deborah Brown The 4-H Motto Master
Page 19: Anne Marie WERRY The Multitasking G
Page 23 and 24: Ontario 4-H Foundation As part of o

Spring 2012 - 4-H Ontario

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