Welcome to “The Little Town with a Big Heart”
We’re praying all the fathers had a happy and relaxing Father’s Day!
Inspiration for the week: “When Tomorrow Starts Without Me”
When tomorrow starts without me, and I’m not there to see, if the sun should rise and find your eyes, all filled with tears for me; I wish so much you wouldn’t cry the way you did today, while thinking of the many things, we didn’t get to say. I know how much you love me, as much as I love you, and each time that you think of me, I know you’ll miss me too; but when tomorrow starts without me, please try to understand, that an angel came and called my name, and took me by the hand, and said my place was ready, in heaven far above, and that I’d have to leave behind, all those I dearly love.
But as I turned to walk away, a tear fell from my eye, for all my life, I’d always thought, I didn’t want to die. I had so much to live for, so much left yet to do, it seemed almost impossible, that I was leaving you. I thought of all the yesterdays, the good ones and the bad, I thought of all that we shared, and all the fun we had. If I could relive yesterday, just even for a while, I’d say good-bye and kiss you and maybe see you smile. But then I fully realized, that this could never be, for emptiness and memories, would take the place of me.
And when I thought of worldly things, I might miss some tomorrow, I thought of you, and when I did, my heart was filled with sorrow. But when I walked through heaven’s gates, I felt so much at home. When God looked down and smiled at me, from his great golden throne, He said, “This is eternity, and all I’ve promised you.”
Today your life on earth is past, but here life starts anew. I promise no tomorrow, but today will always last, and since each day is the same way, there’s no longing for the past. So when tomorrow starts without me, don’t think we’re far apart, for every time you think of me, I’m right here, in your heart.”
Services at Grace United were awesome on Sunday morning. Grace United honored all fathers on Fathers Day. Bro. Thomas Scarborough was the oldest father attending, J.C. Alexander was the youngest father, and the father with the most children attending was Allen Ferguson. Vacation Bible school at Grace United begins June 25 through June 29 at 6 p.m. each night.
Prayer requests go out for Pam Loper’s family, Don Hall’s family, Tony Grimes, William Billy Lon Spencer, Makenlee Wright, Ally Gressett, Allyssa McMullan, Alana McMullan, Peggy Garrison, Donis Gomillion, John Patterson, Doyle Gibbs, Doyle McMullan, Cille Norman, Stephanie Roland, Janie McMullan and Stacy Stevens.
Shut-ins are Earline Everett and Johnnie McMullian.
Birthday requests for June 20 go out to (Cayce Bufkin Sr. in memory); for June 21 to Jennifer Ferguson; for June 22 to Bethanie Cook; for June 25 to Lauren Joyner; for June 26 to Kim Benton, Via Everett and Vie Holt in memory; and for June 27 to Jimmy Hayes, Kenneth Chaney, Brian Bufkin and Harold Youngblood in memory. Happy birthday to each one!
Anniversary wishes for the week go out to June 20 to Chase and Bethanie Cook; and for June 25 to David and Cora Cleveland. Happy anniversary to each one!
Recipe for the week: Red velvet cheesecake
Ingredients: Red velvet layer. Butter, for cake pan, flour, for cake pan. 1 box red velvet cake mix, plus ingredients called for on the box, Cheesecake layer: 4 eight-ounce packages cream cheese, softened, 1⅓ cups sugar, 4 large eggs, ⅔ cups sour cream, 2 tablespoons flour, 2 teaspoons vanilla extract, ½ teaspoons kosher salt, whipped layer, 2 cups heavy cream, 4 tablespoons powdered sugar and 2 teaspoons vanilla
Red Velvet cake layer:
Preheat oven to 350 degrees flour one springform 9-inch cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan. Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat — set aside.
Make the cheesecake layer: In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers. Make whipped frosting: Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes or until soft peaks start to form. You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk. Be careful not to overdo the whisking —
Spread the whipped cream over the top of the cheesecake. Use a decorator’s pastry tip to create whipped dollops on the edge. Garnish with red velvet cake crumbs and serve.
From the communities of Hickory, Berry, Sand Springs, and Mount Vernon and Poplar Springs, email: floraoverstreet64@gmail.com or call 601-479-9044 with your news.
