the BEACON Newspaper, Indiana beacon12-17web | Page 11

W Happening In ST. LEON By Donna Davidson Community Correspondent December 2017 [email protected] W B THE BEACON time, she decided to become involved in volunteering in the community. Naturally, her Happening In husband, Mike, joined in the BRIGHT journey. The result of their NEWS ABOUT OUR efforts touches every facet of By Debby the community. ADVERTISERS Stutz Mr. and Mrs. Bender are Logan Supermart very active members of the Community Bright Lions Club. They Business of Correspondent the Year have been the driving force The Dearborn County of many Lions projects such Chamber has chosen Logan [email protected] as the implementation of the Supermart as the Business of eye screening program at area the Year. Logan Supermart schools. The program also is owned by Mike and Diane focuses on the collection of Bender. But to passers-by, BEACON unused eyeglasses that are the Logan Supermart may redistributed to those who appear to be simply a gas need them. station with a convenience Logan Supermart has been store. However, the owners a strong supporter of the and their business are so development of the Drug- much more. Mrs. Bender Free Kids of America Club has a master’s degree By in Jack at East Central High School. finance and retired from a Zoller Logan Supermart acts as a long career in the industry. beaconsports sponsor and a drop-off point To fill her newly-found free hat's Beacon USINESS S PORTS SCENE @live.com cranberry mixture. Bake in a pre-heated 350° oven on middle rack of oven for 40 minutes or until a toothpick comes out clean. You can place a tent of aluminum foil very loosely over dessert the last few minutes to avoid over-browning. November brings lots By of celebrations to the Maxine Alexander family. Klump Besides Thanksgiving, we celebrate Community three family birthdays during Correspondent the first two weeks of the month. When Maria and Mark were small, we had [email protected] only three days to recover from Halloween candy and treats before it was time to serve up two separate birthday cakes. Now that everyone is grown (but still kids at heart), the requests are for desserts other than a cake. Maria traditionally chose angel food cake for her birthday, but I plan to bake a cranberry-nut dessert for this year’s celebration. A friend from northern Kentucky shared this with me years ago, and it remains one of our family favorites. It would also be a great addition to the traditional pumpkin pies at your Thanksgiving celebration. No pastry is required. Best of all, if you have a small household, this dessert freezes well. Just cut into individual slices and wrap lightly in waxed paper before placing in a freezer container. Cranberry Nantucket Pie 1 bag fresh cranberries ½ cup chopped pecans (or your favorite nut) ½ cup granulated sugar 2 eggs ¾ cup butter (melted then cooled) 1 cup granulated sugar 1 cup flour ¼ teaspoon salt ¼ teaspoon almond extract Using a food processor or food mill, pulse cranberries until coarsely ground. Stir in chopped nuts and sugar. Place into a 9-inch pie plate and set aside. Mix both eggs, melted butter, sugar, flour, salt, and almond extract until smooth. Pour batter over This dessert is great when served warm with a dollop of whipped cream but is also good at room temperature. I simply warm it in the oven set to low while we are eating our meal if I have made it ahead of time. Mark, with a birthday just two days after Maria’s, always chose German Chocolate Cake for his celebration. Now, of course, his birthday celebration usually takes place at his home in England. However, I’m going to share another of his favorite desserts – Pecan Pie. If I’m the person to bring dessert to the family Thanksgiving celebration, this is one of Page 11 for donations from area businesses that are used as incentives for students who test negative for drug use. The DCC also announced the AIM/Young Professionals of Dearborn County Person of the Year, Julie Lunsford, and the Chairperson of the Year, Pat Krider. DCH Athletic Trainer Program Receives Grant The Rising Sun Regional Foundation awarded approximately $15,000 in grant monies to Dearborn County Hospital for its athletic trainer programs in three area schools- Milan, Rising Sun, and South Ripley. Grant funds were used to purchase first responder and rehabilitation equipment for the athletic trainer programs. the “must-haves.” Pecan Pie Pastry for a single crust 9-inch pie 3 eggs 2/3 cup sugar ½ teaspoon salt 1/3 cup butter, melted 1 cup light corn syrup 1 ½ cup pecan halves The Aurora EMS showed that laughter is good medicine. The "Skeleton Crew" brought smiles from all who passed by. Fall in Love with Aurora Sparked Community Fun and Creativity Over 300 area residents attended a celebration of fall at Gabbard Park In Aurora on Oct. 19. “Fall in Love with Aurora” was a decorating contest for residents and businesses in Aurora. Over sixty-eight businesses and several residents participated in the event. Prizes for the decorating contest were awarded by the Aurora Garden Club. Winners in the residential category were Emily Hollander, Guinevere Emery, and Matt Jarvis. Organization winners included the “Skeleton Crew” at the Aurora EMS, the Aurora Police Department, and St. John’s Church. The event was made possible by many volunteers including Pat McGraw, the Dearborn County Convention and Visitors’ Bureau, and Aurora Main Street. Join Us For Food, Fun, & Festivities! Prepare pastry or purchase a refrigerated or frozen pastry. Heat oven to 375°. Beat eggs, sugar, salt, butter, and corn syrup in medium bowl until well blended. Mix in pecan halves. Pour into pastry lined 9-inch pie pan. Bake for 40- 50 minutes or until set and crust is nicely browned. Cool on wire rack. I offer whipped cream for serving, but most folks opt for just plain pie. Because this pie is so rich, I generally cut it into 12 slices for serving. Please enjoy the upcoming season of thankfulness and gratitude with friends and