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Page 38             October 2018                                    The Catoctin Banner Newspaper                         www.TheCatoctinBanner.com                     Published by www.EPlusPromotes.com

               Tickling Our Tastebuds




                by Denise Valentine

              Hello everyone…another successful Community Show has come and
            gone. We had some rain throughout the weekend (imagine that) but
            overall had a lot of  community spirit and support for the events that took
            place. The sale of  baked goods from the adult division, as well as the
            junior and youth departments, set a record with nearly $18,000 collected
            from bidders. Congratulations to all winners! Thank you to everyone
            who took the time to enter in the show. We are so grateful for all of  the
            entries. After disbursements are made to some non-profit organizations,
            the balance of  the money will be used to help pay premiums and keep
            the Community Show financially strong for future. Deb Spalding was on
            hand with her camera, so look for her photos of  the baked goods auction
            winners in The Catoctin Banner or online at TheCatoctinBanner.com.
              We are in the peak of  apple season, so I decided to share an apple cake
            recipe with you this month. It would also be a great dessert to have for a
            Halloween party or fall festival.










                                     Apple Cake


              Ingredients

              3 cups flour                1 cup chopped nuts (I like to use walnuts)

              2 cups sugar                ¼ tsp. nutmeg

              3 cups diced apples         1¼ cup cooking oil
              ¼ tsp. cinnamon             3 eggs

              1 tsp. salt                 2 tsp. vanilla

              1 tsp. soda

              Directions

              Preheat oven to 350 degrees.  Combine flour, sugar, diced apples,
              all dry ingredients and the nuts.  Combine the oil, eggs and vanilla.
              Mix together.  Pour into a greased and floured pan.  Bake for 1 – 1½
              hours.

              ***This recipe found in “an aged” cookbook from St. John’s Lutheran
              Church in Creagerstown.











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