The Red Cross Blood Mobile will be at Trinity United Methodist Church, 725 West Dalton Road, King on Monday, August 24, 2015 from 2 to 7 p.m.
Stokes County Schools – Summer Food Service Program. Several of our school sites are open to the public for children 18 years old or younger to receive a free breakfast and a free lunch. The following sites will be open July 6th through July 30th, Monday-Thursday: King Elementary, BREAKFAST, 7:45-8:05, LUNCH, 12:10-12:30; Sandy Ridge Elementary, BREAKFAST, 8:45-9:00, LUNCH, 12:15-12:35; Southeastern Middle, BREAKFAST, 8:00-8:20, LUNCH, 11:00-11:20. For site information please visit the Stokes County Schools website.
The American Legion Post 290 in King has wheel chairs, walkers, crutches, canes, potty chairs and shower chairs available for residents needs. Please call Jim Rosamond, 391-3618 for these items.
We extend thoughts and prayers to the families of deceased love ones recently passed: .Barbara Ashburn Gordon, 8/5/1940-7/12/2015; Pearl Jones Hayworth, 7/12/2015; Larry David Kratzer, 9/16/1938-7/12/2015; John Robert Kuhl, 7/8/1938-7/12/2015; Ernestine Fallin Haynes, 10/7/1938-7/9/2015; Hannah Marie Robinson, 10/6/1993-7/15/2015; Fred Wallace Kreeger, 11//5/1924-7/21/2015; Betty George, 4/30/1930 -7/22/2015; Eva Lockaby Gordon, 10/29/1924 -7/21/2015; Mable Ruth Greswold Philp, 10/25/1922-7/21/2015; Roy (Lionell) Moore, 10/31/1931-7/21/2015; Allard Cranston (Bob) Smith, 7/20/2015.
The Stokes Farmers Market is at King American Legion. They are open on Wednesday and Saturday, hours are 9 a.m. – 11 a.m. They have ripe tomatoes, squash, new potatoes, okra, corn and watermelons. For information, call Charles Bottoms at 336-994-2604.
The King Farmers Market at the Stokes Family YMCA is open on Wednesday from 11-1. The market tables will be loaded with fresh, local produce, herbs, honey, eggs, beef, and plants!
The 65th Stokes County Agricultural Fair is just around the corner, on September 15-19, 2015. Please note that exhibits will be accepted from 8:00 a.m. until 8:00 p.m. on Monday. The EXHIBIT HALL will be open to exhibitors only on Monday. The gates and midway will open on Tuesday at 4:00 p.m. and continue with the same hours on Wednesday, Thursday and Friday. The gates and midway will open on Saturday at 12 noon. Fair books are at the library, get a copy and make plans to enter exhibits.
Stokes County Arts Council, 500 N. Main Steet, Danbury, 336-593-8159, Ken Bridle & Annie Pakes at the Apple Gallery (Opening Reception) Friday, July 31, 2015, 5:30 p.m. to 8:00 p.m.
Bylin Obedience Specialty School (BOSS), 416 -D W. King Street, King, (336)365-8455 Is hosting a Stokes County 4-H Canine Camp August 3-6. Pam Davis is the Camp Director and the camp will have 14 Stokes County campers with dogs. They will spend 4 days learning how to train, play, and care for their dogs. Campers will enjoy crafts, games and training. If you would like to volunteer, please contact Pam at email@example.com.
STOKES FAMILY YMCA, 105 Moore Road, King, 336-985-9622, Are you a CANCER SURVIVOR or know some who is? LIVESTRONG® at the YMCA, is a FREE 12 week physical activity and well-being program provided in a safe, supportive environment with physical and social activities focused on strengthening the whole person. Our next session begins August 10th contact firstname.lastname@example.org for more information.
The Stokes News is now located at 122 S. Main Street, King just below King Chamber of Commerce Building. The newspaper will not be changing its phone or fax numbers and can still be reached by phone at 336-591-8191 or by fax at 336-591-4379.
STOKES FAMILY YMCA – Can you believe it is time to think about Fall Sports at the Y? Don’t miss registration for Volleyball, Basketball, Teeball and Youth Soccer. Come in to register and take a dip in our pool to cool off in the midst of the summer heat!!! Not a member is our guest!
King Outreach Ministry is in need of the following items: Detergent, Baby needs, Personal Care Products, Good used furniture for Thrift Shop, Good used blankets & quilts, linens, curtains, Good used fans and small air conditioners, household items, dishes, flatware, pots & pans, lamps, lamp shades. For information, please call 336-983-4357 or email@example.com
Pineapple Freezer Cake
CHILL TIME – 6 Hr
When it’s hot out and we don’t want to turn on the oven, how do we bake a special cake.
We pop it in the freezer! Yep, trust us by making Pineapple Freezer Cake.
What You’ll Need:
2 (3-ounce) packages ladyfingers, split in half (see Note)
1 (20-ounce) can crushed pineapple, drained
1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed
What To Do:
Line a 9- x 5-inch loaf pan with plastic wrap
, then line the bottom and sides of the pan with ladyfingers.
In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
Cover and freeze at least 6 hours, or overnight.
To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
Notes – Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up poundcake.
Garnish with dollops of whipped cream and maraschino cherries
Glazed Lemon Zucchini Bread
2 cups cake flour
½ tsp. salt
2 tsp. baking powder
½ cup canola oil
1⅓ cups sugar
2 TB lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini
1 cup powdered sugar
2 TB lemon juice
1 TB milk
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9×5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
… so good and so easy.
1 cup Bisquick,
1 lb. cooked sausage
4 eggs, beaten
1 cup shredded cheddar
.Bake at 350 degrees for 20 minutes. in muffin tin
CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE
For the chocolate and peanut butter lovers in your family, this Chocolate Peanut Butter Ooey Gooey Butter Cake if sure to become a family favorite dessert.
1 German Chocolate Cake Mix
½ cup butter – melted
8 Peanut Butter Cups – large one
3 small Butterfinger Candy Bars
Cream Cheese Layer
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
1 teaspoon vanilla
½ cup butter, melted
4 cups confectionery sugar
½ cup chocolate chips
1 tablespoon vegetable or canola oil
1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.
There seems to be a bit of confusion because I used a German Chocolate Cake mix, that is all it is, you could use a chocolate cake mix if desired. I just happened to have a box German Chocolate Cake mix the day I did this. There is no frosting in the box just a cake mix.
Note 1: This cake will not be set until it is puffy in the middle. Because these cakes are so dense the baking time will vary from oven to oven. If you are baking it in a glass pan, bake it at 325, it can take as long as an hour and 20 minutes to bake. A tester will pull out clean also when it is done.
cake layer. I cut them into four pieces. You could also use a bag of mini’s. You just want to be sure there is a piece of the peanut butter cups in each bite of the cake. If you aren’t going to use the butterfingers with it substitute with a few more peanut butter cups. The butterfingers do give it another texture. They really do compliment the peanut butter cups
Nannie Ola Carroll
¾ cup sugar
3 cups blackberries
1 TBSP lemon zest
2 TBSP cornstarch
1 cup plain flour
¾ cup flour
1 tsp. baking powder
½ tsp salt
1 cup milk
¼ cup shortening
1 tsp vanilla extract
Heat butter and sugar together in a pan. Add fruit and lemon zest and cook until soft. Mix cornstarch with just enough water to make smooth. Add to fruit mixture. Cook and stir until thickened; spoon fruit mixture into baking dish.
Topping, sift flour, sugar, baking powder and salt into mixing bowl. Gradually beat in the shortening, milk, vanilla, and egg until smooth.. Spread topping over fruit. Bake at 350 degrees until browned.
Peggy Hall Wall has been covering the King Community for many years and can be reached at firstname.lastname@example.org or 813-6231