The Senior Citizens of Novelty met
for
the monthly luncheon Thursday, October 6, 2016, at the Center in
the
heart of town. Kathryn led the pledge and followed with the
blessing
for the food. There were no birthdays this month, even though
Judith
had made a delicious fresh apple cake with cream cheese icing.
Seniors enjoying the meal were Mildred Bragg, Sue Ahern, Karen
Lumley, Dorothy and Denis Howard, Diana Cheatum, Kathryn
Wilkerson,
Freda Bradley, Helen Pulse, Jim and Marsha Pinson, and Judith
Rhoades. Sherry Goodwin and a student nurse from Truman came to
do
blood pressures.
After Judith and Freda finished the
cleanup, we began the business meeting. Staying for this were
Freda,
Denis, Dorothy, Sue, Helen, Kathryn, Judith, and Marsha. Minutes
were read by Marsha, and approved as read. Treasurer's report
was
given. After questions were answered regarding the
report, it was also approved as read.
New business included planning for
the
annual soup luncheon. It is always held on the first Saturday of
firearms deer season; this year that will be November 12. Soup
and
pie will be served for a free-will donation. Serving will be
from
11:00-1:00 p.m.
We will also conduct a bake sale
during
the luncheon. Baked items that are packaged in small groups is
desirable, but anything will be fine to donate. Planning will
be finalized at the Nov.
3 meeting.
Marsha again updated on the Wreaths
Across America. We are very close to our goal of 200 wreaths.
She
collected some money today. She talked about the ceremony in
December, and what all needs to be done for that. We are
anticipating providing a lunch for those that participate in the
ceremony. Marsha asked for someone to co-chair
with Wende on getting the ceremony going. Kathryn has done some
of
it. After many questions and much discussion regarding this
project,
the meeting was adjourned. (Judith moved to adjourn, Helen
seconded).
Carolyn will make the cake for the
November 3rd luncheon.
Coffee makers were assigned for the month....coffee is each Tuesday morning at 9:00 a.m. at the center.
Here is the delicious fall recipe that was our birthday cake--even with no birthdays celebrated!
CHUNKY APPLE CAKE with CREAM CHEESE FROSTING
prep time: 25 min. cook: 45 min.
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)
Stir together: first 4 ingredients in a large lowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13x9 pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Store in refrigerator. Yield: 12-15 servings.
CREAM CHEESE FROSTING
1 (8 oz) pkg cream cheese, softened
3 Tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Yield: 1 2/3 cups.
Another fall favorite for using up those apples!
GLAZED APPLE BARS
Here is the delicious fall recipe that was our birthday cake--even with no birthdays celebrated!
CHUNKY APPLE CAKE with CREAM CHEESE FROSTING
prep time: 25 min. cook: 45 min.
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)
Stir together: first 4 ingredients in a large lowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13x9 pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Store in refrigerator. Yield: 12-15 servings.
CREAM CHEESE FROSTING
1 (8 oz) pkg cream cheese, softened
3 Tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Yield: 1 2/3 cups.
Another fall favorite for using up those apples!
GLAZED APPLE BARS
Bars: Glaze:
1/2 cup butter, softened 1 1/2 cups confectioners' sugar
1 1/2 cups packed light brown sugar 2 1/2 Tablespoons warm 2 % reduced-fat milk
1/2 teaspoon salt 1 Tablespoon butter, softened
1/2 teaspoon ground nutmeg 1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon 1/4 teaspoon salt
1 teaspoon ground cloves
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 medium chopped red apple, such as Gala,
peeled if desired
1 cup raisins
1 cup chopped pecans
1/4 cup 2% reduced-fat milk
Preheat oven to 400 degrees. Lightly grease a 15x10" jellyroll pan.
To prepare bars, cream butter and brown sugar with a mixer on medium-high speed. Add salt, nutmeg, cinnamon, cloves, and egg: beat until well blended.
Combine 1 cup flour and baking soda in a bowl, add to butter mixture. Stir in apples, raisins and pecans by hand. Add milk and remaining flour; mix well. Spread in prepared jellyroll pan. Bake 10 minutes until light brown. Cool 10 minutes.
To prepare glaze, combine confectioners' sugar, milk, butter, vanilla, and saltin a bowl. Mix well. Spread glaze over cooled bars and cut to serve. Makes 2 dozen bars.
