The 67th Stokes County Agricultural Fair will be September 12-16 at the American Legion Fairgrounds, 436 South Main Street, King. Daily Admission & Fee Information General Admission Adults (Includes Unlimited Rides) Tuesday – Saturday – $12 General Admission – (Without Rides) Tuesday – Saturday – $6 Senior Citizens (65 & Above) (Friday Senior Day – Free) – $2 Student (through High School) Unlimited Rides All Week – $10 Kiddie Rides – Every Day – $8 Parking (Collected by and contributed to King Fire Department) – $2. The fair will include: Nightly Entertainment, Midway Provided by B & K Carnivals, Old McNally’s Pig Racing, Bingo – in Pavilion, Camel and Pony Rides, Mechanical Bull Riding (fee)
On Sunday, October 8th, The Stokes County Historical Society will proudly host “The History of the Masonic Lodge: Focusing on Stokes County” presented by Sir Knight Danny R. Martin a 32 year Mason and native of Stokes County. This program is free and open to the public and will be held at 2 p.m., at the King Public Library at 101 Pilot View Drive, King.
Don’t mistake pleasures for happiness. They are a different breed of dog.
Life is not always what one wants it to be, but to make the best of it, as it is, is the only way of being happy.
To understand is to forgive, even oneself.
There’s no point in burying hatchet if you’re going to put up a marker on the site.
Forgiveness means letting go of the past.
Do what you can, with what you have, where you are.
Heat leftover custard and use it as frosting for a cake.
Pie crust will be better and easier to make if all the ingredients are cool.
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.
Folding the top crust over the lower crust before crimping will keep juices in the pie.
To reheat roast, wrap in aluminum foil and heat in a slow oven.
To remove fish odor from hands, utensils and fish cloths, use one teaspoon baking soda to quart of water.
Stokes Family YMCA, 18th Annual King of the Hill 5k/10k/Fun Run and Obstacle Course Saturday, September 16. Register online at www.itsyourrace.com or in person at the Y. All proceeds will benefit LIVESTRONG® at the Stokes Family YMCA
Lemon-Lime Pound Cake Recipe courtesy of Ree Drummond
Ingredients – Cake:
3 cups granulated sugar
3 sticks (12 ounces) unsalted butter
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda, such as 7-Up
1 tablespoon lemon zest
1 tablespoon lime zest
Nonstick baking spray, for spraying pan
Glaze: 2 cups powdered sugar, sifted
1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling 1 tablespoon lemon juice 1/4 teaspoon salt
1 cup heavy cream 1 teaspoon granulated sugar Blackberries, for serving
Directions For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again. Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn’t be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool. For the
Glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving. Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
By Wilma Smith
1 (18 oz.) roll refrigerated sugar slice and bake cookies
1 (8 oz.) cream cheese
1/3 cup sugar
½ tsp. vanilla
Assorted fruits (blueberries, strawberries, kiwi, bananas, etc.)
½ cup orange, peach or apricot preserves
2 Tbsp. water
Cook cookie dough into 1 1/2 inch slices. Arrange cookie slices, slightly overlapping, on aluminum foil covered 14 inch pizza pan. Press edges to seal. Bake at 375 degree for 10 to 12 minutes. Cool and remove from foil onto serving plate. Combine cream cheese, sugar, and vanilla, mixing until well blended. Spread over crust. Arrange fruit on cream cheese mixture. Glaze with combined preserves and water. Chill. Cut into wedges.
Hot Apple Dumpling
2 Granny apples
1 cup water
1 cup sugar divided
1 stick margarine
¼ tsp vanilla
8 canned biscuits (Pillsbury buttermilk)
4 tsp cinnamon
Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with water to keep from getting brown while fixing rest of recipe.
In a medium saucepan, mix the water, ¾ cup of the sugar, butter and vanilla over heat, bring mixture to a boil.
Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped sliced side down in a 9×13 baking dish.
Pour the hot sugar mixture over the apple slices.
Mix remaining ¼ cup sugar with cinnamon and sprinkle over the top of the wrapped apples. Bake for 35 minutes or until golden brown. Serve with vanilla ice cream.
Peggy Hall Wall has been covering the King Community for many years and can be reached at firstname.lastname@example.org or 336-813-6231.