Welcome to “The Little Town with a Big Heart”
GUBC will have Trunk or Treat 6-8 p.m. October 30. Bro. Jamie Leach is the pastor. Come participate and enjoy the children (and adults) in their costumes.
Daylight Savings time will go back at 2 a.m. on November 3. Don’t forget to set clocks back an hour.
Deepest sympathy is extended to the family of Billy Bryan Gibbon, 91, of Newton. He died Sunday, October 20, 2019 in Newton, born in Hickory.
Prayer Requests: Billy Gibbon family, Betty Smith, Brandy Chatham, Emily Elam, Melvin Tingle family, Betty Tingle, Linda Acord, Tonya Horn, Flora Overstreet, Blake Tidwell, Zack Rowzee, Scott Reed, Lance Garvin, Tommie Everett, Via Everett, Connie Smith, Carl Jones, Eileen McMullan, Bro. Gary Felton, Mike Linton, Baby Roper, Joshua Black, Trey Wilbourn, Bill Breindger, Dylan Walker, Hope Parks, Alley Gressett, Norman Snowden, T. Q. McGee, Caleb Carr, Donis Gomillion, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Doyle Gibbs, Alana McMullan, Doyle McMullan, Cili Norman and Janie McMullan.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Earline Everett, Bro. Ron Gilstrap and Stephanie Roland.
Recent visitors of Flora Overstreet were her sister and niece, Glenda and Zoe’ Crain of Franklinton, La.
Birthdays wishes for the week go out on October 30 to Jamie Nance and Hancel Thorne in memory; October 31 to Margie Brown, Jason Rowzee, Michelle Johnson and Gary Buckley in memory; November 1 to Joe Pugh, Mary Lou Boswell, Rhonda Harris, Melisa Harris, Josh McDonald, Tony Buckley and Kelsie McNeil; November 2 to Leah Reynolds and Jason Conrad; November 3 to Jade Walker and Frances Jones in memory; November 4 to Hunter Walker, Terry Evans Jr. and Betty Smith; November 5 to Jessica Cooley, Arron Cooley, Louis Foley, Michelle Addy, Lexi McEllehenny and James Reynolds.
Anniversaries for the Week go out on November 5 to Mickey and Farris Smith, and David and Brandy Chatham. Happy anniversary to each of you!
Recipe for the Week:
Sweet Potato Cake
Ingredients: 2 cups sugar, 4 eggs, 1 1/4 cups vegetable oil, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons baking soda, 1/2 teaspoon salt, 3 cups shredded, peeled sweet potatoes, 1 cup finely chopped walnuts plus 2 tablespoons for garnish. Cream Cheese Frosting: 1 (8-ounce) package cream cheese, softened, 1/2 stick butter, softened, 1 teaspoon vanilla extract, 2 1/2 cups confectioners’ sugar, What to Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat sugar, eggs, oil, and vanilla until well blended. In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Gradually beat dry ingredients into egg mixture. Stir in sweet potatoes and 1 cup walnuts. Pour into baking dish. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let cool completely. To make the Cream Cheese Frosting, in a medium bowl with an electric mixer, beat cream cheese, butter, and vanilla until creamy. Slowly beat in confectioners’ sugar until smooth. Spread over cake and sprinkle with remaining walnuts. Refrigerate any leftovers.
From the communities of Hickory, Berry, Sand Springs, Mount Vernon and Poplar Springs, email or call floraoverstreet64@gmail.com or call 601- 479-9044 with your news.
