Welcome to “The Little Town with a Big Heart”
Deepest sympathy is extended to the family of Kurt Simoneau, Kurt was killed in a car accident recently.
Prayer Requests: Kurt Simoneau family, Logan Skinner, Tyler Brown, Gale Nelson, Scotty Cochran, Margie Brown, Jan Fisher, Donald Haygood, Doyle Gibbs, Michael Scott Reed, Tommie Everett, Carl Jones, Bro. Gary Felton, Joshua Black, Trey Wilbourn, Bill Breindger, Dylan Walker, Hope Parks, Alley Gressett, Norman Snowden, Caleb Carr, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Alana McMullan, Doyle McMullan, Cili Norman and Janie McMullan.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Bro. Ron Gilstrap and Stephanie Roland.
Birthdays for the Week: Jan.2 to Gary Throne; Jan. 3 to Danny Shoemaker and Bro. Robert Rowzee; Jan. 4 to Wanda Brackeen, Donny Cleveland and Rex Jones; Jan. 5 to Glenda Stewart, Gerald Todd, Rowland Burks, Jessica Wyatt and Logan Russell; Jan. 6 to Vonda Rowzee and Katie Buckley; Jan. 7 to T.Q. McGee. Wishing everyone a happy birthday!
Anniversaries for the Week: Jan. 1 to Dick and Jane Holifield; Jan. 2 to Travis and Brenda Todd. Happy anniversary to each one!
Recipe for the Week: Salted Caramel Candies
Ingredients: ¾ cup whipping cream, 1 teaspoon vanilla, ½ teaspoon kosher (coarse) salt, 4 tablespoons salted butter, softened, 1 cup sugar, ½ cup light corn syrup, ¼ teaspoon coarse sea salt.
Directions: Line 9-by 5-inch loaf pan with foil; spray foil with cooking spray. In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside. In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310 degrees. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup. Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth. Return saucepan to medium heat. Cook caramel until thermometer reads 260 degrees. Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth. Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack. When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
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.
