Page 4 –Thursday,November 29,2012
RECIPE OF THE WEEK:
Caramel Apple Cake Ingredients • 3 1/2 cups all-purpose flour • 2 tsps cinnamon • 1 tsp ground cloves • 1/2 tsp allspice • 2 tsps baking soda • 1 tsp salt • 2 eggs • 1 1/2 cups brown sugar • 2 cups unsweetened applesauce • 1 cup vegetable oil • 2 tsps vanilla extract • 60 caramel candies • 3/4 cup walnuts, toasted and finely chopped • wax paper
By Mary Jane “ANOTHER THANKSGIVING ”
Art by Natalie Larson
• 1 large craft stick
Directions 1. Heat the oven to 350 degrees. 2. Grease and flour two 1 1/2-quart oven-safe bowls. 3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt. 4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed. 5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. 6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops. 7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. 8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place. 9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm. 10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake. 11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.
November Birthdays! Happy Birthday to ALL
Anita Clark Dwayne Rayburn Alecia Schroyer-Rice Jerry Schroyer Cheryln Seay Connie Kidd Patsy Smith William Starkey Stephanie Waugh Tony Waugh Sandra Weddington Ellen Whitt Mary Williams
Emily Jividen (Dec. 1st) Jim Walker (Dec. 3rd)
If you - or someone you know - will be celebratrating a birthday in the coming months... Call 304-743-6731 and give us their name - OR just email the information to email@example.com
Thought for the week: Be careful for nothing; but in everything by prayer and supplication with thanksgiving let your requests be made known unto God. Philippians 4:6 (KJV) This cool November morning all is soooooooo quiet outside my window, the sky blue, the sun shining as I watch a single leaf drift peaceful to its final resting place on earth... The fall season is winding down as we have celebrated our week set aside for Thanksgiving. How many say thank you GOD for a new morning, for eyes to see your new day, to smell your world of fall leaves, fireplaces, to hear the quietness of rustling winds and noise of laughing children, to feel the breath of God, to know you are with us all the time, through any type of situation we encounter in this life. Thanksgiving, is a time to be
thankful for all Gods beauty and bounty, a special day. We set aside once a year to observe, gather and gives thanks with usually family and a feast; we could have thanksgiving every day. He gives us the same amount of hours each week. While visiting with my dear ninety-five-year-old neighbor yesterday, we reminisced of past Thanksgivings Memories of growing up on the farm during fall season, after all the vegetables were harvested and preserved and all tucked up on the cellar shelves; the men and neighbors of the family took care of providing the meat for winter’s storage. This consisted of butchering two hogs always on Thanksgiving Day - all meat was used in some way from this animal - lard was rendered, hams were hung, and bacon lay in large slabs and salted. Sausage was made into balls and canned and rinds of pork baked in ovens.
The Putnam Standard Neighbors and relatives all participated in this early morning ritual on Thanksgiving Day. My dear mother not only cooked the huge dinner for all helpers and family, but she also had to organize the proper care of the meat processing. She had two stoves, one with two ovens, and a warmer, another to cook the daily meals on, both were used full force. I know rest was welcomed at the ending of this day - as she literally fell into bed that night from sheer exhaustion. How times have changed, we can pick up the phone to our local food market and place the Thanksgiving dinner order for four to twenty-four, with no sweat. We may eat alone, or go to a restaurant with others, or have the traditional family feast Still, it is the time to give thoughts and thankfulness to our heavenly father for providing us with another Thanksgiving Day. Include in your prayer the homeless, drug addicted, those in nursing homes, hospitals, abuse centers, our military, your neighbors and so much more. Prayer: Thank You, Our Father in Heaven, for another day to say thank you for all you freely give us. Amen.
PESTICIDE FROM PAGE 1 Talbott at WVU Extension Service for assistance (304) 586-0217. Programs and activities offered by the West Virginia Uni-
versity Extension Service are available to all persons without regard to race, color, sex, disability, religion, age, veteran status,
political beliefs, sexual orientation, national origin, and marital or family status.
said working with the universities was a great experience. “Playing off the rivalry between the schools was fun, and it brought a lot of new people to the art gallery,” he said. “From meeting the artists to putting the exhibit together to talking with fans and alumni, everyone had a great
time. This is definitely something we’d like to do again.” For more information on all Clay Center exhibits, programs and events, visit www.theclaycenter.org or call 304-561-3570.
ART FROM PAGE 1 cally for this exhibition that included dozens of origami cranes suspended on pieces of thread. Cook’s teammates were Marshall faculty members Ian Hagarty, Daniel Kaufmann, Natalie Larsen and Brent Patterson. Arif Khan, the Clay Center’s Mary Price Ratrie curator of art,
BB&T hosting Chamber Business Before Business Friday, December 7, 2012 The next Business Before Business hosted by the Putnam County Chamber of Commerce will take place at BB&T Teays Valley Branch from 7:30 to 9:00 a.m. on Friday, December 7, 2012. BB&T is located at 4141 State Route 34. Business Before Business provides an early
morning social, but professional venue for business people to make new contacts and expand their presence in the business community. Participation is open to all Chamber members and their guests. This event is FREE to Chamber members, RSVPs are
required. There will be a drawing for a free e-Billboard. Breakfast will also be included. RSVPs are required by Wednesday, December 5. To obtain membership information or to make reservations, please contact the Chamber at 304.757.6510 or firstname.lastname@example.org. You can also visit the Chamber website at www.putnamcounty.org for upto-date information on the Chamber events.