Habitat For Humanity Restore of Stokes County, 336-985-3211 is located at 115-117 East Dalton Road in King and is open Thursday and Friday, 11 am- 5 pm and Saturday 10 am – 5 pm.
Chamber Golf Tournament – Friday, September 8th, 2017 at Pilot Knob Park Golf Club with Shotgun Start at 1:00 p.m. and lunch at 11:30 a.m. Raindate is Friday, September 22nd, 2017. The Chamber is looking for sponsors and golfers for the tournament. For more information call 336-983-9308 or email email@example.com
King Fest – Saturday, October 7th, 2017, 10:00 am to 5:00 pm at Central Park in King. Vender applications are being accepted. To be a vendor on the Cabin side it’s $55 for a King Chamber member, $75 for non-member. On the Amphitheater side, it’s $90 for a King Chamber member, $100 for non-member. For more information or a vendor application for KingFest contact the King Chamber at 336-983-9308 or firstname.lastname@example.org
If anyone has recipes you would like to share, please send them to me at Carillon Assisted Living, 250 Commerce Centre Drive, Huntersville, NC 28078.
Old Fashioned Cherry Cobbler
1 hour to prepare serves 6
· 5 cups cherries, pitted
· 1/2 cup water
· 1 1/4 cups sugar
· 4 tablespoons cornstarch · 1 cup flour
· 3 tablespoons butter, chilled · 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1/4 cup milk · 1 teaspoon white vinegar
1. Mix the cherries, sugar, cornstarch and water in a saucepan, and bring the mix to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens.
2. Pour the filling into an 8-inch square baking pan.
3. Add the flour, salt and baking powder to a bowl, and mix well. Cut in the butter with a pastry cutter, forming pea-sized chunks.
4. Mix the milk and vinegar together in a separate container. Pour the milk mix into the flour mix, and stir to blend.
5. Drop the combined milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the cherry mix in the baking dish.
6. Bake the cobbler for 25 to 30 minutes in an oven preheated to 425 degrees Fahrenheit. Remove the cobbler from the oven. Serve hot and enjoy! Recipe adapted from Souhthern Living
Creamsicle Poke Cake
1 hour to prepare serves 12-16
· 1 (15.25 oz.) box white cake mix
· 3 eggs
· 1/2 cup oil
· 1 cup water · 1 teaspoon vanilla extract, optional
· 1 (3 oz.) package orange jello · 1 cup boiling water
· 1/2 cup cold water
· 1 (8 oz.) package frozen whipped topping, thawed
· 1 (3.4 oz.) instant vanilla pudding mix
· 1 cup milk
· 1 (11 oz.) can mandarin oranges, drained, garnish
PREPARATION 1. Preheat oven to 350º F or according to cake packaging directions and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place cake mix in a large bowl and mix in eggs, oil, water and vanilla extract until smooth.
3. Pour into greased baking dish and bake according to package instructions.
4. Remove from oven and let cool 15 minutes, then pierce holes all over cake with a fork.
5. Place Jello mix in a large bowl and whisk in boiling water, stirring until Jello is fully dissolved. At that point, stir in cold water.
6. Pour Jello over the top of cake, so that it fills in the holes you’ve just made, then cover and refrigerate cake for at least 2 hours.
7. Place pudding mix in a separate large bowl and whisk in milk, stirring until mixture has thickened, then fold in frozen whipped topping until fully incorporated.
8. Spread mixture over chilled cake in an even layer and top with drained mandarin oranges.
9. Slice, serve and enjoy! Recipe adapted from Spend With Pennies
Tart Cherry Salad
2 Lb. cans Tart Red Cherries
2 (8 Oz) cans crushed pineapple
1 ½ cups sugar
4 (3 Oz) pkgs Cherry Jello
3 cups ginger ale
¾ cup coconut
1 cup chopped pecans
Drain fruit and reserve juice. Add water to juice to make 3 ¼ cups. Add sugar and bring to a boil. Stir in Jello. Stir till dissolved. Add fruit and ginger ale. Chill until very thick but not set. Stir in nuts and coconut. Chill.
Peggy Hall Wall has been covering the King Community for many years and can be reached at email@example.com or 336-813-6231.