[Masthead] Overcast ~ 41°F  
High: 54°F ~ Low: 43°F
Friday, Apr. 29, 2016

11th Annual Fall Family Festival a success at the Cherokee Depot

Thursday, November 1, 2012

According to Jim Adamson, President of Depot Renovation, Inc., the 11th Annual Fall Family Festival held recently at the Cherokee Depot was the most successful of all eleven festivals.

Adamson writes to thank everyone who participated in any way in the event, and mentions specifically the following:

Idea for the Event

Chuck Wulfsen, President, Central Bank

Photography Contest, Judged by Doug Pierson of Pierson Photography:

1st Place - John R. Snapp, Cherokee

2nd Place - Doris Grashoff, Rural Cherokee

3rd Place - Mrs. Kay J. Jipp, Rural Aurelia

Honorable Mention - Barb Busch-Mott

Honorable Mention - Barb Busch-Mott

Other photographers included:

Linda S. McClaren, Sutherland

Ruby Johnson, Rural Cherokee

Kaysie Johnson, Larrabee

Sister Janice Hoffman, Cherokee

Baking Contest, Judged by Sherry Held:

Sweet Category

1st Place - Coconut Cake by Gloria McCoy, Cherokee

2nd Place - Ginger Snaps by Betty Harrison, Cherokee

RECIPE FOR COCONUT CAKE

By Gloria McCoy

5 eggs - separated

2 c. sugar

1/2 c. butter - soft

1/2 c. oil

1 tsp. coconut extract

1/2 tsp. vanilla

1/4 tsp. almond extract

2and1/4 c. cake flour

1 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

1c. buttermilk

2 c. coconut

1/4 tsp. cream of tartar

Let eggs stand at room temp for 30 minutes. Beat sugar, butter & oil. Add egg YOLKS one at a time. Combine flour, baking powder, salt and soda. Add to creamed mixture alternately with buttermilk. Stir in coconut. Add cream of tartar to egg whites and beat till stiff. Fold into cake batter. Pour equally into three 9 inch greased & floured round cake pans. Bake at 325 degrees for 25 - 30 minutes.

Cool 10 minutes.

Remove from pan.

Cool completely.

RECIPE FOR COCONUT CAKE FROSTING

By Gloria McCoy

1 - 8 oz. cream cheese ............ beat until smooth

1 - 3 oz. cream cheese ............ beat until smooth

2/3 c. butter - soft ..................... beat until smooth

4and1/3 c. powdered sugar .... beat until smooth

1and1/4 tsp. coconut extract ... beat until smooth

2 c. toasted coconut

Put 1/2c. frosting between each layer and sprinkle with some toasted coconut. Completely frost cake top & sides.

Sprinkle remaining toasted coconut on top of cake.

Refrigerate 2 hours before cutting.

Store in refrigerator.

RECIPE FOR GINGER SNAPS

By Betty Harrison

1and1/2 c butter

2c. sugar

2 eggs

1/2c. molasses

4c. flour

2 tsp soda

2 tsp ginger

2 tsp cinnamon

2 tsp cloves

Cream butter & sugar.

Beat in eggs.

Add molasses.

Add dry ingredients.

Roll in balls.

Dip in sugar.

Press down.

Bake 375 degrees for 12 - 15 minutes till done.

Artists:

Diana Reinert, six paintings

Corinne Anderson, jewelry

Kathy Reed, scarves

Betty Harrison, 6 paintings

Morgan Graverholt, 4 paintings

Beth Anderson, face paintings

Musicians:

Brooks Begay

Bridget Durst

Magician:

Cletus Henke

Coloring for Kids:

Brenda Medick, ISU Extension Office

Train Rides for Kids:

Engineer, Rod Brown,

Engineer, Wayne Nafe

Train loaned by Filmore Gustafson

Lawnmower loaned by Wayne Nafe

Vendors:

Marci Brown

Tamara Patterson

Rita Pierson

Farmers Market Vendors:

Lorna, Faye and Erin Wilson of Seven W Farm

Scott and Deb Koch

Dave and Sally Carlson of Carlson Vegetable Farm

Sue Madsen of WHMSY Acres

Brett Bruns

Sharon Reineke

Kathy and Kenny Patterson

Ropemaking:

Judy Miller

Bakers for Bake Sale:

Dollie Morton

Janet Sleezer

Wayne Nafe

Beth James

Gloria McCoy

Shirley Peterson

Dee Reinert

Volunteers from Depot Renovation, Inc.:

Dollie Morton

Janet Sleezer

Linda Springer

Diana Reinert

Shirley Peterson

Ron Peterson

Wayne Nafe

Roger Sleezer

Terry Miles

Kathy Glouser

Jim Adamson



Respond to this story

Posting a comment requires free registration: