Inspiration for the Week: “The glow of love may blaze again, but first wake up thy heart so slain, then beating drums could never hide, a joyous heart so opened wide! Shine forth your light on flowers small, that they may scale the hightest wall, and blossman yet to show the way, to hidden hearts long gone astray. Unfurled, unbidden, may it grow, for what life this unless to show? How love can swell a weary chest, and spur on man to be his best! You are the earth, the moon, the sun, take flight, my friend, now start to run, towards the greatness that you are, then upwards to the brightest star.” - Sharron Cranston.
Prayer Requests: Pat Felton, Dianne Norman, Annie Therrin, Joe Gibbon family, Gilbert family, Caleb Carr, Vickie Davison, Marie Eason, Mike Walton, Rebecca Slay, Lance Garvin, Phil Smith, David Alexander, Brenda Waggoner Whatley, Norman Snowden, Ronnie and Barbara Blass, William Billy Lon Spencer, Daphane McMillian, Ally Gressett, Alana McMullan, Donis Gomillion, John Patterson, Doyle McMullan, Cille Norman, Stephanie Roland and Janie McMullan.
Shut-Ins are Earline Everett, Jimmie Craig and Ron Gilstrap.
Birthdays for the Week: Feb. 27 to Kim Brackeen, Kelly Todd, Skipper Harrison and Flora Davis in memory; Feb. 28 to Robert Stevens; March 1 to Debby Walker, Joseph (Bo) Buckley, Shonda Camphell and Heather Harrison; March 2 to Bethany Chaney, Ollie Cade Meaders and Rebecca Slay; March 3 to Jackie Everett, David Brand, Jackie Gressett, Mady Smith, Stephen Walters and Clyde Mann; March 4 to Tony Grimes and Tony Ezell; March 5 to Herbert Harris, Neil Cochran, Taylor Robinson, Lee Wallace, Gina Mowdy and Tanya Purvis; and March 6 to Brandi Chaney, Betty Sheely and Liby Terrell. Happy Birthday to each one!
Anniversaries for the Week: Feb. 27 to Nick and Ashley Lane; and March 3 to Justin and Jessica Chaney. Happy anniversary to each of you!
Recipe for the Week: Blueberry Bundt Cake with Lemon Glaze Ingredients: 2 1/2 cups, all-purpose flour, 1 tbsp. cornstarch, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 2/3 cup milk, room temperature, 2/3 cup heavy cream, room temperature, 2 teaspoons vanilla extract, 2 3/4 cups caster sugar (superfine sugar), 1 3/4 sticks unsalted butter, room temperature, 5 eggs, room temperature, 1 1/2 cups fresh blueberries.
Glaze: juice from 2 lemons, powdered sugar - enough added to juice to make thick syrupy glaze (it varies depending on how thick or runny you like your glaze).
Directions: Preheat oven to 325-degrees. In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter. Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed. On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions. Once everything has been added, run the mixer/beater for an additional 20 seconds on low. Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan. Use a spatula to fold in the blueberries once the batter is in the pan. Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm). Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze.
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.
