Welcome to the Little Town With a Big Heart!!
You’re invited to attend the services at GUBC, 2087 Lebanon Church Road. Sunday School begins 9:30 a.m., Morning Worship at 10:30 a.m. Bro. Jamie Leach invites you!
Prayer Requests: Kenneth Walker, Jenny Bond, Flora Overstreet, Peggy Parks, Blake Tidwell, Zack Rowzee, Cathy McDonald, Scott Reed, Lance Garvin, Tommie Everett, Via Everett, Connie Smith, Carl Jones, Eileen McMullan, Bro. Gary Felton, Mike Linton, Jay Hancock (father of Missionary Danielle Hancock) 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.
Hickory Day will be held on September 21 beginning at 8 a.m. Vendors are welcome. Call Hickory Town Hall at 601-646-2211 for more information.
Hickory Chamber of Commerce Banquet will be held 7 p.m. Sept. 28. Tyler McCaughn will be the guest speaker. Gary Thorne will provide the music. Tickets are $20 each. There will also be a raffle on a chair, tickets are $5 each or three for $10. ECCC will provide the food for the meal.
Birthdays for the Week: Sept. 11 to Patriots Day (World Trade Center Towers), Tabitha Walker, Rhonda Pace, Carolyn Sadler Duncan and Sarah Herd in memory; Sept. 12. to Jason Clark, Mike Clark, Phyliss Harris, Jackie Stamm and Linda Martin; Sept 14 to Mac Henry Morgan and Tanya Shaw; Sept. 15 to Bentley McIIwain, James Swearington and Dr. Jamie Meaders; Sept. 16 to Susan Steverson, David Craven and Madison Overstreet in memory. Happy Birthday to each of you!
Anniversaries for the Week: Sept. 16 to Brad and Jennifer Gressett. Happy anniversary to both of you!
Recipe for the Week: Coconut Cream Pie Cake
Ingredients: 1 box yellow cake mix, 1 can coconut milk or cream, 1 can sweetened condensed milk, 8 ounces cool whip, 1 small package sweetened flaked coconut.
Directions: Make the yellow cake according to package directions and bake in a 9- by 13-inch baking pan or dish.
While baking the cake, mix one can of coconut cream or milk with a can of sweetened condensed milk. You can use any brand. I personally pick it up at the Dollar Store as it is cheaper.
When the cake is done and while it’s still hot, take a skewer or a chopstick and poke holes evenly all the way thru the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way)
Pour the coconut milk/condensed milk over the cake evenly till it’s all used. It will pool along the cake but that’s ok. Let the cake cool in the pan or dish then put in the refrigerator.
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.
