Thank you to all who attended the benefit for the Sandy Ridge Community Center this past Saturday. A special thanks to Peggy Goins who initiated the fundraiser, thank you to all the musicians and singers who were present to entertain and all those who donated for the bake sale. It was greatly appreciated.
Make plans to attend the Sandy Ridge Music Association Third Annual Bluegrass Open Jam this Saturday from 9 a.m. to 5 p.m. at The Stanley Farm, located at 1121 Steele Road. This is a rain or shine event, so bring your chair and/or musical instrument and join in the fun. Food trucks will be there with food including funnel cakes and popcorn and Apple House Catering will be selling their homemade ice cream. Several vendors will be set up with their crafts, some local and some from out of town.
This is a yearly fundraiser for the Music Association, and we would appreciate your support as we strive to keep bluegrass music alive on The Ridge.
In collaboration with The Parenting Path, Encounter 1:11 Outreach Ministry will offer a 2-part personal growth class entitled “Parents Need Love Too.” This will be held at the Sandy Ridge Community Center this Saturday from 10 a.m. to 1:30 p.m. Session One at 10:15 will focus on a Nurturing Parent, lunch will be provided at 11:30 and Session Two at noon will focus on Reframing Negative Thoughts. To allow parents, grandparents or guardians of babies through elementary school age a day of uninhibited learning, they ask that no children attend the workshop. There will also be a $50 gift card as a door prize. Thank you to Julia Puckett Hooker for coordinating this event.
Sympathy is extended to the family and friends of Stacy Nicole Bullins, who passed away April 11 at age 36.
QUOTE OF THE WEEK:
“There are three ways to get something done: do it yourself, employ someone to do it, or forbid your children from doing it.” – Monta Crane
TRIED AND TASTED RECIPE:
Strawberry Coffee Cake Muffins
¼ cup unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
2 tsp. baking powder
pinch of salt
½ cup buttermilk
1½ cups all-purpose flour
2 cups fresh strawberries, diced small
For the Crumble:
½ cup all-purpose flour
¼ cup butter-chilled and cubed
¼ cup brown sugar
¼ cup granulated sugar
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray, set aside. To make crumble: In a medium bowl, combine granulated sugar, brown sugar, flour and chilled cubed butter. Stir with a fork or pastry blender until the mixture is crumbly. Set in the fridge until ready to use.
To make muffins: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add egg, vanilla and buttermilk, beat until well combined. Sift in the flour, baking powder and salt, beat on low speed until just mixed. Gently fold in about half of the strawberries.
Fill muffin liners ¾ full with batter, top with remaining strawberries and then sprinkle crumble on the tops of the muffins. Bake for 18-20 minutes until the muffins are lightly browned on top and a toothpick inserted in the center comes out clean.
Contact Carolyn Craig at 336-613-5315 with Sandy Ridge news.