About 300 members of Haymore Memorial Baptist Church, their families and friends attended the 100th year anniversary of its beginning on Oct. 14. The weekend festivities began Saturday evening with the Vessels of Clay performing and the Rev. Robert McCrary, pastor, welcoming everyone to the Sunday morning worship service and introducing the Rev. Wayne Trexler as guest minister.

Ruby Moore was recognized as being the oldest church member attending the event. She was honored with a bouquet of white roses.

Following the service a bountiful meal was served in the church fellowship hall with Tim and April Norman in charge of the special luncheon. Dishes of meats, vegetables, casseroles, breads, salads and slow cookers filled with spaghetti, beans, meats and potatoes filled six long banquet tables, while homemade cakes, pies, cobblers, fudge and cookies occupied a large space on the opposite side of the room. This was highlighted with a decorated 100th anniversary cake while a tiered stand of cupcakes and a replica of the church were focal points on the stage.

Betty Wright served as chairman of the celebration. Don Edmonds was recognized for his contributions and a book of pictures of bridal couples who were were married at Haymore Memorial Baptist Church.

While enjoying lunch, guests recalled different ministers who had served the church, those who contributed in keeping the church going financially and books filled with photos of those responsible for the beginning.

Here are some of the wonderful recipes you must try during this beautiful season.

PANSY’S BEST CHOCOLATE POUND CAKE

(Pansy Wood)

1/2 pound butter

3/4 cup shortening (corn oil)

3 cups sugar

3 cups plain flour

5 eggs

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup cocoa

1 1/4 cups milk

1 teaspoon vanilla

Mix butter, oil and sugar well. Add eggs, one at a time. Blend well. Sift dry ingredients and add all alternately with milk. Add vanilla. Pour batter into prepared cake pan and bake at 325 degrees for 1 hour and 30 minutes.

Chocolate Icing:

1 small can milk (Carnation)

1 stick margarine

1 cup sugar

1/2 cup Nestle chocolate chips

Bring to boil and pour over cake.

BROWN SUGAR POUND CAKE

(Janie Pack)

Preheat oven to 325 degrees

2 sticks butter or margarine

1/2 cup shortening

1 (1-pound) box light brown sugar

1 cup sugar

5 eggs

3 1/2 cups cake flour (or all-purpose flour)

1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon vanilla

Cream butter and shortening. Add the sugar, 1 cup at a time. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add alternately with milk. Add vanilla and mix well.

Pour into a large tube pan, greased and floured. Bake 1 hour 20 minutes to 1 hour 30 minutes.

PUMPKIN CAKE

(Elaine Harbour)

2 cups flour

2 teaspoons soda

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups sugar

4 eggs

1 cup cooking oil

2 cups pumpkin

Combine flour, soda, cinnamon and salt. Beat sugar and eggs together well in a large bowl. Add oil. Add pumpkin mix and then add the flour mixture. Bake at 350 degrees for 35 to 40 minutes or until done.

Frosting:

1 stick butter or margarine

1 (8-oz.) pkg cream cheese

1 box powdered sugar

2 teaspoons vanilla flavoring

Cream margarine or butter. Add other ingredients and mix well. Cake must be cool before frosting.

BAKED PINEAPPLE CASSEROLE

(Dot Strayhorn)

2 large cans pineapple (crushed)

3/4 cup sugar

5 tablespoons flour

1 1/2 cups cheese, grated

3/4 cup Ritz crackers, crushed

1 stick butter, melted

Grease large casserole dish, 9x13 inch. Drain pineapple slightly and pour in dish. Mix flour and sugar together and sift over pineapple. Top with grated cheese, then with crushed crackers. Pour melted butter over all. Bake at 325 degrees for 30 minutes.

BLACK CHERRY SALAD

(Elaine Harbour)

1 can black cherries

1 small can crushed pineapple

1/3 cup sugar

1 (12-ounce) regular Coca-Cola

2 packages black cherry Jell-O

1 cup chopped nuts, pecans

Drain juice from pineapple and cherries. Add sugar and bring to a boil. Remove from heat and add Coca-Cola to Jell-O (that has been dissolved in 1 cup boiling water). Add nuts, cherries and pineapple. Mix well and congeal.

APPLE DUMPLINGS

(Peggy Wagoner)

1 can crescent rolls

1 cup sugar

1 cup water

1 stick margarine or butter

1/4 teaspoon apple spice

1/4 teaspoon cinnamon

Cinnamon sugar

4 medium apples, peeled, cut in half or

2 large apples, peeled and cut in quarters

Separate crescent rolls. On each roll sprinkle apple spice and cinnamon. Then add apple. Roll up and place in a baking dish.

Mix sugar, water and margarine. Bring to a boil, pour over apples. Then sprinkle sugar cinnamon over top. Bake at 350 degrees for 30 minutes or until golden brown.