Welcome to The Little Town with a Big Heart”
There were awesome services at Grace United on Sunday, and there was a good attendance.
Grace United will have their trunk-or- treat/fall fest at 6 p.m. Oct. 28. Area families are invited to come dress up the trunk of car or tailgate of truck and have a good time.
Prayer requests go out to Bro. Jamie Leach, Stephanie Wright, Dannie Walker, Norman Snowden, Irvin Hicks, Carol Ann Alexander, Jack Graham, Shirley Griffin, Marie Eason, Bonnie Walker, Cheryl Stacy, Bill Matlock, John Patterson, Doyle Gibbs, Doyle McMullan, Cili Norman, Johnnie McMullian, Micheal Roland, Aaron Stokes, Stephanie Roland
, Betty Kennedy, Janie McMullan, and Stacy Stevens.
Shut-ins are Christine Herd, Ola Jean Parker, Mary Stamper and Abertine Walker.
Hickory will have their 5K Run Oct. 21 at from 6:30-7:15 a.m. Trick or treat for the Town of Hickory will be from 5-7 p.m. Oct. 31 for ages 0-13. Sand Springs Baptist Church will host their trunk or treat at 6 p.m. Saturday, Oct. 28. The church is located on Hwy. 503 north of Hickory.
Birthday requests for the week of Oct. 18 go to Wanda Taylor, Keli Barett, Hunter Ferguson, Zachary Rowzee and in memory Donald Overstreet; for Oct. 19 to Mason Garrison, Tammy Meaders, Kelsee Buckley and Eden Skinner; for Oct. 20 to John Martin and Angie Rowzee; for Oct. 21 to Paul Bounds; for Oct. 22 to Roy White, Jonathan Walker, Debra Jo Walker; for Oct. 23 to “BIG” Bill Buckley in memory; and for Oct. 24 to Evelyn Williams and Dustie Usry. Happy birthday to each of you!
Anniversary requests for Oct. 19 go out to Mark and Emily Craven and Dale and Angela Thornton, Happy anniversary to each one of you!
Recipe for the week: Pumpkin Pie Bars
Ingredients: 1 can Pillsbury refrigerated crescent dough sheet, 2 eggs 1 can (15 ounce) pumpkin (not pumpkin pie mix) or homemade pumpkin puree 1 cup whipping cream, ½ cup packed brown sugar, ¼ cup corn syrup, 1 tablespoon pumpkin pie spice, ½ teaspoon salt, Sweetened whipped cream or additional pumpkin pie spice for garnish.
Directions: Heat oven to 350 degrees. Line 11 x 7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan. Unroll one can Pillsbury
refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside. In large bowl, beat 2 eggs, 1 can (15 ounce) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes. Using hanging paper, lift from pan. Cut into 4 rows by three rows to make 12 bars or four rows by four rows to make 16 bars.
Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator. Use your electric mixer to beat chilled whipping cream until peaks form. Sweeten to taste with powdered sugar and add a little vanilla if desired.
