062118 SWB DIGITAL EDITION

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4 x June 21 — July 4, 2018 x www.SouthwestOrlandoBulletin.com • Contract-free in-home care services ranging from short-term to 24/7 care. • Experienced with advanced care needs, including Alzheimer’s and Parkinson’s. • Compassionate, reliable support for meals, transportation, personal care, and more. • The only home care agency with Cognitive Therapeutics, an activities-based program to promote brain health. Call us today. 407-232-7155 5178 Dr. Phillips Blvd, Orlando, FL 32819 HomeCareAssistanceOrlando.com I AHCA # 299994419 Need Live Well at Home with Home Care Assistance FA$T CA$H • Better Loan Rates • Help is Available • Loans from $2,500 to $250,000 • Good or Bad Credit – Even Bankruptcy Loans for: • Business • Payroll • Products • Equipment • Vehicles Anything your business needs Now? 24 Hours Immediate Response Call: 678-720-1583 TABLE OF CONTENTS FOODE FOR THOUGHT ..................................................................... 5 Celebrate Summer! SOUTHWEST SPOTLIGHT ................................................................... 6 Bee-ing a Winner in Geography MATTER OF SAFETY ........................................................................... 8 In Preparation of Hurricane Season / State Farm Insurance Co. FEATURE ......................................................................................... 10 One-Day Getaways FAMILY FUN .................................................................................... 15 MATTER OF HEALTH ......................................................................... 20 The Importance of Annual Checkups / PremierMED Family & Sports Medicine NEWS & BUSINESS BRIEFS .............................................................. 22 TOURISM UPDATE ........................................................................... 26 IN YOUR NEIGHBORHOOD ............................................................. 28 SCHOOL NEWS ............................................................................. 31 SCHOOL NEWS SEEN .................................................................... 34 Holy Family Catholic School's Spring Musical COMMUNITY BULLETIN BOARD ....................................................... 36 SOUTHWEST SERVICE DIRECTORY ................................................... 37 June 21, 2018 Vol. XXXII, No. 16 P.O. Box 851 Windermere, FL 34786 407-351-1573 www.southwestorlandobulletin.com The Southwest Orlando Bulletin is published semimonthly by Cornerstone Publishing & Multi-Media LLC. No material may be reproduced without written permission. Subscriptions are available in the U.S. and Puerto Rico for $25.56 per year and in Canada for $31.80 per year. For foreign surface mailing, add $20 per year. Neither the publishers nor the advertisers are responsible or liable for typographical errors, misinformation, misprints, etc., unintentionally contained herein. All letters received become the property of Cornerstone Publishing & Multi-Media LLC and may be reproduced and edited without consent. ©2018/Cornerstone Publishing & Multi-Media LLC PRESIDENT & PUBLISHER Rick V. Martin VICE PRESIDENT Yvette Martin MANAGING EDITOR Lisa Sagers EDITORIAL ASSISTANT Lauren Salinero CIRCULATION Robert Barlow CONTRIBUTING WRITERS Kirsten Harrington, Blair Parke MARKETING CONSULTANTS Madeline DeVito (407) 351-1573, option 1 mdevito@kearneypublishing.com Michelle Oakes 321-277-3467 michelle@cornerstonepublishinggroup.com
If you are looking for a slice of summer nostalgia wrapped up in a cool, dreamy dessert, look no further than classic ice cream sandwiches. These make-ahead treats are festive enough for summer celebrations but tempting enough for every day. Choose a Base It’s hard to go wrong with the all-time favorite combination — vanilla ice cream layered between thin slices of chocolate cake — but why stop there? Waffles, cookies, graham crackers, brownies, doughnuts or cupcakes cut in half make fine platforms for building ice cream sandwiches. Cookies that are a little bit chewy create the perfect texture; if you use a crisp foundation, like wafers or graham crackers, allow the sandwiches to rest in the freezer for a few hours. The base will absorb some moisture from the ice cream, creating a chewier, more-pleasing treat. Cool Combos This is where the fun begins! There are limitless possibilities, so just get creative. Try peanut butter cookies layered with chocolate ice cream, brownie slices sandwiched with mint chocolate chip ice cream, or snickerdoodles with apple pie ice cream. Make s’mores without the campfire by layering vanilla ice cream, mini marshmallows and chocolate syrup between graham crackers. To keep the ice cream from melting, work in batches, preparing two to four sandwiches, storing the ice cream in the freezer while you wrap the finished ones, and pop them into the freezer. Fancy Finishes Add a final delicious touch to your ice cream masterpieces by rolling or turning the edges in colored sprinkles, mini chocolate chips, chopped nuts or crushed candy pieces like Andes Créme De Menthe Thins or Snickers. Go all out and add a dollop of whipped cream, a drizzle of chocolate sauce, and a cherry on top before serving. To make ahead, FOODIE FOR wrap each sandwich in wax paper, parchment or plastic wrap immediately after making and store in freezer. Classic Ice Cream Sandwich Ingredients: 1/2 gallon vanilla ice cream (or flavor of your choice) For cookie bars: 1 1/4 cups unbleached all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 3/8 teaspoon salt 6 tablespoons of unsalted butter, softened 1/2 cup granulated sugar 1/4 cup light brown sugar 1 teaspoon vanilla extract 2/3 cup whole milk Method: Preheat oven to 350 degrees with rack in the center. Lightly grease a 12-by-16-inch piece of www.SouthwestOrlandoBulletin.com x June 21 — July 4, 2018 x 5 Celebrate Summer! Cool Down This Season by Making Easy Ice Cream Sandwiches A Classic Ice Cream Sandwich is a frozen fix on a hot summer day. THOUGHT by Kirsten Harrington parchment paper, and place it on a flat work surface. Whisk together flour, cocoa, baking soda and salt; set aside. In a separate bowl, use a mixer to beat together the butter, sugars and vanilla until creamy and somewhat expanded. On low speed, add half the dry ingredients, then the milk, then the remaining dry ingredients, scraping the sides of the bowl during additions. Dollop the batter onto the prepared parchment, spreading into a thin, even layer. Use a spatula to make the batter as smooth as possible. Transfer the parchment to a half sheet pan (18-by-13-inch) or large cookie sheet. Bake the cookie slab for about 10 minutes, until it just loses its shine. Remove from oven and cool cookie in pan for about 5 minutes. Cut the cookie in half crosswise to make two rectangles, trimming the edges so they are straight. Using a fork, prick the cookie slabs in neat rows, like the top of a traditional ice cream sandwich. When the bars are completely cool, wrap well and place in freezer. To assemble, peel parchment off the back of cookie slabs, placing one on a clean work surface, bottom up. Spread on the ice cream and top with second cookie slab, pressing down gently to distribute the ice cream. Cut into 12 bars. If ice cream starts to melt, place the whole thing back in the freezer until it is firm enough to cut into even bars. Serve immediately, or wrap in plastic wrap and store in freezer. ª 2018
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