Nov. 16, 2011

Healing Powers of GratitudeBy Christina Porter

The mind is powerful. We’ve all heard tales of how we can talk ourselves into illness, and there are literally millions of stories about people healing themselves through positive thinking. Many bestselling books have been written on the subject, and there is one point on which they all agree. The first step to thinking positive and bettering your circumstances is to be grateful for what you already have.

It’s so easy to only see the negative and concentrate on everything that’s wrong in your life, but if you back up just one or two steps, you may be able to see all that’s right with it. Gratitude is appreciating what you

Middlefield Post Thanksgiving Section

have and making the most from the people and things around you. We tend to take for granted everything that’s good in our lives. One example is how we don’t notice when we’re healthy, but we clearly realize when we’re ill. When we can find as much joy in the small things as we can in big achievements, we taste success constantly.

There is a large body of research showing how our thoughts and emotions directly impact our physical and mental health and well-being (called the mind/body connection) and gratitude may be one of the most important and impactful of our emotions. Gratitude research is beginning to suggest that feelings of thankfulness help people cope with daily problems, especially stress, and to achieve a positive sense of the self.

Recent academic studies have shown that people who describe themselves as feeling grateful tend to have higher vitality and more optimism, suffer less stress, and experience fewer episodes of clinical

depression than the population as a whole. These results hold even when researchers factor out such things as age, health, and income.

Grateful people tend to be less materialistic than the population as a whole and to suffer less anxiety about status or the accumulation of possessions. Partly because of this, they are more likely to describe themselves as happy or satisfied in life. Grateful people are more spiritually aware and more likely to appreciate the interconnectedness of all life, regardless of whether they belong to specific religions.

This is the time of year when we recognize gratitude and extend our thankfulness to God and to those around us. But to increase your energy, health, and well-being, maintain a sense of gratitude all year. Take a few minutes at the end of each day to express gratitude for the blessings in your life: your healthy body, your spouse, your children, your job, your home, and for all the lessons you learned that day.

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2 { Middlefield Post } Nov. 16, 2011

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Thanksgiving Then and NowBy Jacquie Foote

We all know the story of the “First Thanksgiving” at the Plymouth Colony. The early settlers, whom we now call “Pilgrims”, set a holiday right after their first harvest (1621). It would be a celebration lasting several days and would include feasting, games, and praising God. Because of their invaluable help, the Pilgrims invited Massasoit, Grand Sachem of the Wampanoag people, as well as others of his group to join them.

Probably you also know that the foods at this Thanksgiving were not the turkey, dressing, yams, and cranb erry sauce we look forward to today. They had what they had harvested ... corn and squash being foremost. They had what they had hunted and caught ... deer, lobster, rabbit, duck, and (yes) turkey.

The first, official Thanksgiving Proclamation was issued in 1777 by the Continental Congress. Following that, in the first 30 years of the life of our nation, there were six more Proclamations of Thanksgiving ... with different days and good only for the year of the Proclamation. After 1815 there were no more Thanksgiving Proclamations until Lincoln made two during the Civil War. It was Lincoln who declared Thanksgiving Day should be the

last Thursday in November and should be a Federal Holiday. (In 1939, President Franklin D. Roosevelt set the date as the fourth Thursday of November.) Since Lincoln, every president has made an official Thanksgiving Proclamation on behalf of the nation.

Although they certainly celebrated the harvest with feasting and prayers of thanks, Geauga’s settlers did not necessarily celebrate Thanksgiving on the same day we do. They, however, likely did the eating part of the celebration in the mid-afternoon as most of us do on this celebration.

Breakfast in those days was served as late as 9 a.m. (after morning chores) and might consist of porridge, mush, muffins, toast, or cold meats as likely to be washed down with beer or cider as with coffee or tea. Supper was a light meal served late in the day and usually made up of leftovers or gruel.

Dinner was the main meal and usually consisted of two courses. The first featured meat, meat puddings, meat pies, stews or soups, pancakes, fritters, sauces, and pickles. The second course saw the presentation of desserts and salad (although, sometimes the latter was mainly used as table decorations). It is natural that this midday meal be the celebration time.

Holiday Volunteers NeededThe Geauga County Department on

Aging is looking for holiday meal volunteers that can offer a few hours of their time on Thanksgiving Day, Nov. 24 and/or Christmas Day, Dec. 25. Volunteers are needed to deliver meals on each holiday from the Chardon Senior Center. Holiday meal drivers must be 18 years of age or older, have a valid driver’s license and have proof of insurance.

Those who want to volunteer by driving a holiday meal should call the Geauga County Department on Aging at 440-279-2130, 440-834-1856 extension 2130, or

440-564-7131 extension 2130, and register as a volunteer. Once registered, volunteers should plan to be at the Department on Aging, 12555 Ravenwood Drive, by 11 a.m. on the holiday they select to participate.

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Nov. 16, 2011 { Middlefield Post } 3

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The Story of a Therapy Dog Teaman existing visiting pet program for women, but was in need of a male gender registered dog team.

Shawn and I have been going into the jail for a couple months now and his impact on the men has been remarkable. Since Shawn was abandoned in a throw away fashion, his rescue, retraining and adoption has been an inspiration for the inmates. As a salvaged second-chance dog, Shawn has helped to illustrate the hope of redemption and the value of second chances. His discipline, gentle demeanor, and willingness to interact with everyone has made him a favorite.

Obviously, the success of his rescue was dependent on compassionate people willing to instill time and discipline into his retraining. Old destructive behaviors, traits, and habits had to be discarded and new healthy and useful traits in turn made habits in their place. This process is ongoing and has taken years to this point. It is similar to how God works on us (Romans 12:1-3). Progress, not perfection, is sometimes a cop-out people use to avoid real change. But there is real truth to the fact that real change takes a close knit chain of hope, discipline, time, effort, and compassion. Our involvement as a therapy team has resonated and greatly helped in recruitment and engagement of inmates in counseling and Bible study involvement.

It’s early yet to see the full impact of our visits. But I feel we are indeed making a difference. Shawn’s jail visitation has had a real impact on the jail ministry. As a second chance dog, he proves that second chances take work but pay off when everyone (including the second chance recipient) is willing to work for meaningful change.

Alan and Annette Graham live in Champion with their two cats and Shawn. Alan is employed at University Hospitals Geauga Medical Center. He serves as deacon at Huntsburg Baptist Church and is an active volunteer speaker for the Arthritis Foundation.

By Alan Graham

Shawn was abandoned in October 2009 and left in the backyard of a home near Nashville, Tenn. after his owner moved away. A young woman renting next door, heard Shawn crying and barking and took him in, but her lease did not allow pets and she was unable to keep him. In desperation, she thought of calling animal control but instead was directed to call Karen Passons who operates Blackdog Second Chance Rescue, a no-kill shelter that helps cast-off black dogs at risk of being euthanized at shelters. Karen’s heart melted when she met Shawn and she took him in even though she already had 10 dogs of her own.

Karen posted Shawn online for adoption. We had recently lost our 10 and a half year old golden retriever and I fell for the big silly guy as soon as I saw him and read his sad story. After solidifying his adoption, I drove to Cincinnati to get him. It had always been a dream of mine to have a therapy dog and after a few months it became apparent that Shawn was an excellent candidate to pass the therapy registry exam. As hoped, Shawn and I passed the Therapy Dog International testing earlier this year and I worked to begin a new pet therapy program at University Hospitals Geauga Medical Center in Chardon. Unfortunately, as frequently happens within large institutions, approval for the project was held up in red tape beyond what was originally expected. That delay turned out to have a positive twist.

I have been involved as a male jail ministry volunteer at the Geauga County Jail teaching and counseling inmates through Good News Jail and Prison Ministry with chaplain Harry Richardson for over six years. In the Geauga County jail mixed populations of male and female inmates are not permitted to intermingle for obvious reasons, and all counseling, ministry and programming are made gender specific. One evening while awaiting pat down and admission to the classrooms to teach the male inmates, I was talking casually with the chaplain. I mentioned Shawn’s TDI registration, and he told me that the jail had

A Wild Turkey TributeBy Christina Porter

I awaken, glance at the clock, and jump out of bed so I have time to feed and water the barn cats, take the dogs for a short romp, and put out bird and sunflower seed before the wild turkeys strut into the yard to peck around the bird feeders. There are over 20 of them now; brown, ugly, prehistoric creatures with long necks

that balance dwarfed heads, and broad bodies supported by skinny, scaled legs and feet. What I love about these homely birds is the glint of their feathers as sunlight hits them and they become a rainbow of earth tones, and their pathetic mournful clucks that roll out of their beaks to break apart into chuckling, throaty twitters. This flock is composed entirely of hens, the two largest keep watch as they pick about on the perimeter of the group while their tiny heads dart incessantly about to detect any threat to the group.

I worry about them because they cross the street to visit my feeder, but I am forced to wonder if they come at 8 a.m. to avoid rush hour’s speeding cars and rumbling trucks. My husband snorts at this concept, pronouncing them to be stupid birds. But what is stupid? They have a head the size of a walnut, so they can only have a brain small enough to fit inside that teensy skull. If they can be at my house every day at the same time, keep themselves fed, and enjoy the security and companionship of a community, I believe they are as smart as they need to be and, in some ways, smarter than certain members of other species I have met.

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4 { Middlefield Post } Nov. 16, 2011

Praline Pumpkin TorteSubmitted by Kathryn Hostetler

Praline12 cup packed brown sugar l cup butter6 tablespoons whipping cream 12 cups chopped pecans

Cake4 eggs 1l cup sugar1 cup vegetable oil 2 cups pumpkin4 teaspoon vanilla 2 cups flour1 teaspoon baking soda 2 teaspoons baking powder1 teaspoon salt 2 teaspoons pumpkin pie spice

Topping22 cups whipping cream 3 cup powdered sugar3 teaspoon vanilla Pecans (chopped for garnish)

Combine brown sugar, butter and cream. Cook and stir until sugar is dissolved. Pour into 3 well-greased 9-inch cake pans. Sprinkle with pecans. Cool. Beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients. Add to pumpkin mixture and combine just until blended. Carefully spoon over brown sugar mixture in pans. Bake at 350 degrees for 30-35 minutes. Cool 5 minutes, then remove from pans to cool completely. Place a layer of praline, side up, on serving plate. Beat cream until soft peaks form. Beat in sugar and vanilla. Divide cream mixture into thirds. Put 3 on first layer. Repeat until you have used all 3 layers with cream between layers and on top. Sprinkle with pecans. Makes 12-14 servings.

Pumpkin PieSubmitted by Marian Miller2 cups pumpkin 1 cup white sugar1 cup brown sugar 3 eggs, separated2 teaspoon cinnamon 2 teaspoon nutmeg2 teaspoon salt 3 tablespoons flour3 cups milk

Mix everything together well, except egg whites. Beat egg whites last and fold into pumpkin mixture. Pour into 2 unbaked pie crusts. Bake for about an hour at 325-350 degrees.

Pumpkin CakeSubmitted by Clara Mae Mullet

Crust1 egg 2 cups margarine1 package yellow cake mix (reserve 1 cup)

Mix together till crumbly and press into bottom of a 13 x 9 pan.

Filling2 cups pumpkin l cup milk3 eggs 4 cup white sugar2 cup brown sugar 1 teaspoon cinnamonDash of salt 1 teaspoon pumpkin pie spice

Mix well and pour over crust.

Topping1 cup (reserved dry) cake mix2 cup regular sugar4 tablespoons or 2 stick of margarine1 cup nuts

Blend together and put on top of pumpkin mixture. Bake at 350 degrees for 50-55 minutes.

Serve cold with whipped topping or warm with ice cream.

Pumpkin Custard PieSubmitted by Martha Detweiler1 cup pumpkin 1 cup white sugar1 cup brown sugar 3 heaping tablespoons flour2 teaspoon salt 2 teaspoon nutmeg2 teaspoon cinnamon 3 eggs3 cups milk

Mix dry ingredients together, then pumpkin and egg yolks. Mix well. Add milk. Beat egg whites stiff and add last. Bake at 350 degrees.

Pumpkin Whoopie PiesSubmitted by Rebecca Detweiler2 cups brown sugar 1 cup vegetable oil2 cups cooked, mashed pumpkin 2 eggs2 teaspoons vanilla 2 teaspoons cinnamon2 teaspoons ginger 1 teaspoon ground cloves1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon salt 3 cups flour

Filling2 egg whites 2 cups powdered sugar2 cups butter flavored Crisco 2 tablespoons vanilla

Cream brown sugar and vegetable oil. Beat in pumpkin, vanilla and 2 eggs. Stir together dry ingredients and add to mixure. Drop by teaspoonfuls on baking sheet. Bake in 350 degree oven for 10-12 minutes. Cool. To make filling, beat egg whites until stiff. Add vanilla and powdered sugar (might have to add more). Beat well and add Crisco, blend until smooth. Spread filling between 2 cookies.

Pumpkin CustardSubmitted by Edna Yoder1 can (15 ounces) solid pack pumpkin 2 eggs1 cup half and half creaml cup packed brown sugar12 teaspoons pumpkin pie spice2 teaspoon salt

Topping4 cup packed brown sugar 4 cup chopped pecans1 tablespoon melted butter Whipped cream

In a mixing bowl, combine the pumpkin, eggs, cream, brown sugar, pie spice and salt, beat until smooth. Pour into 4 greased 10-ounce custard cups. Place in a 13 x 9 x 2 baking pan, pour hot water around cups to a depth of 1 inch. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, in a small bowl, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled, top with whipped cream.

Pumpkin Sheet CakeSubmitted by Linda Miller1 (16-ounce) can pumpkin 2 cups sugar1 cup vegetable oil 4 eggs, lightly beaten2 teaspoons baking soda 2 cups flour 1 teaspoon cinnamon 2 teaspoon salt

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs, mix well. Combine flour, soda, cinnamon and salt. Add to pumpkin mixture and beat until well blended. Pour into a greased jelly roll pan. Bake at 350 degrees for 30 minutes.

Maple Frosting4 cup butter (No Substitutes)1 teaspon maple flavoring2 teaspoons water24 cups powdered sugar(Add more water to achieve the right spreading consistency)

Deep Dish Pumpkin PieSubmitted by Elma Kauffman

Crust1 package graham crackers, finely crushed1 tablespoon hazelnut creamer (powder)4 cup melted butter

Mix together and pat into 8 or 9-inch spring form pan.

Filling1 (8-ounce) cream cheese, soft p cup brown sugar1 (15-ounce) canned pumpkin 3 eggs, beaten12 teaspoon cinnamon 1 cup heavy cream

Blend all ingredients well and pour into the crust. Bake at 350 degrees for 35 minutes.

Pumpkin Cheesecake BarsSubmitted by Martha Kuhns

1 cup flour 3 cup brown sugar5 tablespoons butter 2 cup nutsp cup sugar 8-ounce package of cream cheesep cup pumpkin 2 eggs1 teaspoon allspice 1 or 11 1 2 teaspoon cinnamon 1 teaspoon vanilla

Combine flour and brown sugar, cut in butter to make crumb mixture. Stir in nuts. Reserve p cup for topping. Press remaining mixture in bottom of 8 x 8 x 12-inch pan. Bake at 350 degrees for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake another 30-35 minutes.

Pumpkin Pie à la EasySubmitted by Leona MillerCrust14 cup flour p cup quick oats2 cup packed brown sugar 2 cup pecans, choppedl cup butter, melted

Filling2 cans (15-ounce) pumpkin 4 eggs 2 teaspoons cinnamon 1 teaspoon ginger2 teaspoon nutmeg 1 teaspoon salt2 cans (14-ounce) sweetened condensed milkNote: You can substitute 32 teaspoons pumpkin pie spice for the ground cinnamon, ginger and nutmeg

Topping: Cool Whip (optional)

Preheat oven to 350 degrees. Combine flour, oats, brown sugar and pecans. Melt butter and add to dry ingredients. Press into a sheet pan and bake 15 minutes. Meanwhile, lightly beat eggs. Add pumpkin and sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust and bake for 30-35 minutes or until filling is set and knife inserted in middle comes out clean. Let cool at room temperature. Cut into squares and garnish with a dollop of Cool Whip on each square center.

Pumpkin Whoopie PiesSubmitted by Elma Kempf

2 cups brown sugar 1 cup vegetable oil2 eggs 12 cups pumpkin, cooked3 cups flour 1 teaspoon salt1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon vanilla extract 12 teaspoon cinnamon2 teaspoon ginger 4 teaspoon cloves1 teaspoon vanilla

Cream sugar and oil. Add eggs and pumpkin. Add dry ingredients and vanilla. Mix well. Drop by teaspoon on cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Filling2 egg whites beaten 12 cups Crisco1 (3-ounce) package cream cheese 2 cups powdered sugar

Beat cream cheese and Crisco. Add powdered sugar and mix well. Mix in beaten egg whites. Put filling between two cookies.

Pumpkin TorteSubmitted by Mary Byler1 package (184--ounce) yellow cake mix 1 can (15 ounce) solid packed pumpkin, divided1/3 cup vegetable oil4 eggs12 teaspoons pumpkin pie spice divided1 package (8-ounce) cream cheese1 cup powdered sugar1 carton (16-ounce) Cool Whip4 cup caramel ice cream topping3 cup chopped pecans toasted

In a mixing bowl, combine dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into 2 greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 - 30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks. Cool completely. Beat cream cheese, sugar and remaining pumpkin and pumpkin pie spice until smooth. Fold in whipped topping. Split each cake horizontally. Place a layer on a plate, spread with 4 of the filling. Repeat layers 3 times. Top with caramel topping and pecans. Chill.

Pumpkin BarsSubmitted by Karen Byler4 eggs 1l cup sugar1 cup oil 1 (16 ounce) can pumpkin2 cups flour 2 cups flour1 teaspoon salt 2 teaspoons baking powder1 teaspoon baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon and salt. Add to pumpkin and mix thoroughly. Spread batter in ungreased 15 x 10 by 1- inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

Cream Cheese Icing1 (8 ounce) package cream cheese, softened1/2 cup butter or oleo, softened1 teaspoon vanilla2 cups shifted powdered sugar

Cream together cream cheese, butter and vanilla. Add powdered sugar a little at a time until creamy.

Pumpkin CrunchSubmitted by Linda W. Byler

2 cans pumpkin 1 can evaporated milk6 eggs 1 cup sugar1 yellow cake mix 1/2 cup brown sugar 2 teaspoons ginger 1/4 teaspoon cloves

Mix all ingredients except cake mix and pour into 9 x 13 pan. Mix cake mix, 1/2 cup butter and 1 cup pecans. Cut with pastry cutter until lumpy. Sprinkle over pumpkin mixture. Bake 1 hour at 350 or until knife cuts clean. Cool and top with whipped topping.

Pumpkin PieSubmitted by Becky Miller1 cup pumpkin 1 cup white sugar1 cup brown sugar 3 eggs, separated1/2 teaspoon cinnamon 1/2 teaspoon nutmeg3 cups milk 1/2 teaspoon salt (I use half whole milk and half evaporated)

Mix in order. Beat egg whites and fold in last. Do not over mix. Makes 2 pies.

Pumpkin Silk CakeSubmitted by Catherine Byler1 package yellow cake mix 2 cup milk1/4 cup shopped pecans 4 eggs1 can (15 oz.) pumpkin, divided 3 cup oil1 to 12 teaspoon pumpkin pie spice 1 cup powdered sugar1 package (8-ounce) cream cheese, softened1 tub (8-ounce) whipped topping, thawed1/4 cup caramel ice cream topping

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into greased and floured 9-inch round pans. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks. Cool completely. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice. Mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife. Stack on serving plate, spreading cream cheese filling between layers. Do NOT frost top layer. Drizzle with caramel topping just before serving. Top with nuts. Refrigerate leftovers.

Sadie’s Pumpkin PieSubmitted by Katie M. TroyerI cup pumpkin 2 packs vanilla pudding2 cups milk 1 teaspoon pumpkin pie spice1 cup Cool Whip Pinch of salt1/4 to 2 teaspoon vanilla

Mix 2 cups cold milk with the 2 packs of vanilla pudding. Let stand until thickened. Add the pumpkin, pumpkin pie spice, vanilla and salt. Add Cool Whip last. Pour into prepared crust, top with more Cool Whip. Refrigerate 2 hour and enjoy.

Butter Pie Crust1 cup flour 2 tablespoons powdered sugar2 cup margarine

Mix together by hand until crumbly. Press in pie pan. Bake at 350 degrees for 15 minutes.

Pumpkin PieSubmitted by Vera Detweiler1 cup cooked pumpkin 2 cup sugar2 tablespoons flour 2 teaspoon salt2 teaspoon cinnamon 2 teaspoon ginger4 teaspoon nutmeg 2 eggs, separated2 tablespoons melted oleo 14 cup milk2 tablespoons maple syrup or honey

Mix together pumpkin, sugar, flour, salt, spices and syrup. Whisk in the egg yolks and oleo. Mix in milk. Beat egg whites and mix in. Fill 9-inch pie shell and bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake until set, about 30 to 35 minutes.

Pumpkin Gooey Butter CakeSubmitted by Ruth Mullet

Crust1 yellow cake mix 1 egg1/2 cup melted butter

Filling8 ounce cream cheese 1 cup pumpkin2 cup melted butter 2 eggs, slightly beaten2 egg whites 1 teaspoon vanilla2p cups powdered sugar 1 teaspoon cinnamon1 teaspoon nutmegBeat together crust ingredients and press into 13 x 9 pan. Beat cream cheese and pumpkin until smooth. Add butter, eggs, egg whites and vanilla. Beat until combined. Add the rest of the ingredients and mix well. Pour over crust. Bake at 350 degrees for 45-50 minutes or until edges are golden. Sprinkle with powdered sugar if desired.

Pumpkin Whoopie PiesSubmitted by Linda Byler2 cups brown sugar 1 cup vegetable oil2 eggs 12 cups pumpkin3 cups flour 1 teaspoon salt1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon vanilla 12 teaspoon cinnamon2 teaspoon ginger 2 teaspoon cloves1 teaspoon vanilla

Cream sugar and oil. Add pumpkin, eggs, dry ingredients and vanilla. Drop by teaspoon on cookie sheet and bake.

Filling2 egg whites beaten 12 cups Crisco1 (3 ounce) package cream cheese 2 cups powdered sugar

Combine all ingredients and beat until smooth. Put filling between 2 cookies.

Pumpkin Cream Cheese Coffee CakeSubmitted by Miriam Hostetler22 cups all purpose flour 14 cups Libby’s solid packed pumpkin2 teaspoons ground cinnamon1 teaspoon baking soda4 cup vegetable oil2 eggs2 teaspoon vanilla extract2 cups granulated sugar

Combine, flour, cinnamon, baking soda and salt in large bowl. Combine eggs, sugar, pumpkin, oil and vanilla in small bowl; mix well. Add liquid ingredients to flour mixture; stir just until moistened. Spread batter into greased 13 x 9 baking pan. top with heaping teaspoon of filling, swirl to marbleize. Sprinkle with topping. Bake in preheated 350-degree oven for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Makes 24 servings.

For Filling: Combine 8-ounce, softened cream cheese, 1 egg and 1 tablespoon granulated sugar in a bowl.

For Topping: Combine p cup flake coconut, 2 cup chopped nuts, 4 cup granulated sugar and 2 teaspoon ground cinnamon in small bowl.

Pumpkin Cheesecake BarsSubmitted by Miriam Troyer1 cup flour 1/3 cup brown sugar5 tablespoons butter 1/2 cup chopped nuts8 ounce cream cheese p cup sugar1/2 cup pumpkin 2 eggs11/2 teaspoons cinnamon 1 teaspoon allspice1 teaspoon vanilla

Combine flour and brown sugar. Cut in butter to make a crumb mixture, stir in nuts, reserving l cup of mixture for topping. Press remaining mixture in 8 x 8 pan. Bake at 350 for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, egg, cinnamon, allspice and vanilla. Blend until smooth. Pour over baked crust. Sprinkle with reserved crumbs. Bake another 30 to 35 minutes.

Pumpkin Cheesecake BarsSubmitted by Margaret Yoder

1 cup flour 1/3 cup brown sugar5 tablespoons butter 1/2 cup nuts8 ounce cream cheese softenedp cup sugar 1/ 2 cup pumpkin2 eggs 11/2 teaspoon cinnamon1 teaspoon allspice 1 teaspoon vanilla

Combine flour and brown sugar. Cut in butter to make crumb mixture. Stir in nuts. Reserve p cup crumb mixture for topping. Press remaining mixture into 8 x 8 x 11/2-inch pan. Bake at 350 for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping and bake another 30-35 minutes.

Ok, Middlefield Post readers and bakers, this is your opportunity to participate in the extremely competitive Middlefield Post ~ Yummiest Pumpkin Recipe Contest.

Please send your vote (one per person please) to Middlefield Post Yummiest Pumpkin Recipe Contest, P.O. Box 626, Middlefield, OH 44062 or e-mail to editorial@middlefieldpost.com, or call 440-834-0782. Be sure to include the name of the recipe and who it was submitted by. Deadline for votes is Nov. 28.

Your first place winner will receive a $25 gift certificate donated by End of the Commons General Store in Mesopotamia, your second best recipe choice will win a $15 gift certificate donated by the Fig Tree in Middlefield and your third yummiest recipe will win a $10 gift certificate to the Amish Home Craft & Bakery in Middlefield good towards baked goods. The winners of the Middlefield Post Yummiest Pumpkin Recipe Contest will be announced in the Dec. 7 issue.

Thank you readers, for your help. Enjoy!

Pumpkin PieSubmitted by Mary Ann Fisher1 cup pumpkin 1 cup white sugar1 cup brown sugar 3 eggs, separated2 teaspoon cinnamon 2 teaspoon nutmeg2 teaspoon salt 3 tablespoons flour3 cups milk

Fold in egg whites last. Makes 2 pies.

Yummiest Pumpkin Recipe Contest

Nov. 16, 2011 { Middlefield Post } 5

Pumpkin Chocolate Chip CookiesSubmitted by Susie and Lucy Miller12 cups sugar 2 cup softened butter1 teaspoon baking powder 1 teaspoon cinnamon1 cup cooked or canned pumpkin 1 teaspoon vanilla1 cup chocolate chips 22 cups flour1 teaspoon baking soda 1 egg2 teaspoon salt 1 cup nuts

Cream sugar and butter with egg. Sift dry ingredients together and add alternately to creamed mixture with pumpkin. Stir in vanilla, chocolate chips and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for about 10-12 minutes.

Pumpkin MilkshakeSubmitted by Evelyn Bluhm

1 cup pumpkin 2 cup packed brown sugar2 teaspoon nutmeg and ginger 4 cups vanilla ice cream1 teaspoon cinnamon 2 cup orange juice

Put all ingredients in a blender and blend until creamy!

Pumpkin Cinnamon Rolls With Caramel FrostingSubmitted by Laura Byler

l cup milk 4 tablespoons butter1 cup pumpkin 4 tablespoons white sugar32 to 4 cups flour 2 eggs, beaten2 tablespoons yeast 1 teaspoon saltl cup brown sugar 2 teaspoons cinnamon4 tablespoons melted butter

Heat milk and butter until butter is melted. Combine pumpkin, sugar and salt. Add milk mix. Beat well. Beat in eggs and yeast. Add half of flour, beat well. Add remaining flour. Cover and let rise about 1 hour. Roll in rectangle, top with melted butter and cinnamon mix. Roll up and slice. Put in pan. Let rise. Bake at 350 degrees for 20 minutes. Cool. Very soft rolls.

Caramel FrostingHeat 2 cup butter until melted. Stir in 1 cup packed brown sugar and 4 tablespoons milk. Cook for 1 minute. Add 2 teaspoon vanilla, a dash of salt and 1 to 12 cups powdered sugar. Drizzle over rolls. (Also good with maple frosting ... Crisco, powdered sugar, maple flavor, oleo and a little milk)

Pumpkin BarsSubmitted by Clara Yoder2 cups flour 2 teaspoons baking powder2 teaspoon salt 2 teaspoons cinnamon1 teaspoon baking soda 2 cups sugar1 cup vegetable oil 4 eggs2 cups pumpkin

Put ingredients in a bowl in the order given and mix well. Bake at 350 degrees in greased 12 x 15 inch pan for 25 minutes. Cool. Frost.

Cream Cheese Frosting2 cup oleo, softened 1 cup powdered sugar1 (8-ounce) package cream cheese, softened1 teaspoon vanilla

Put all together and mix well.

Spiced Pumpkin FudgeSubmitted by Alma Miller

3 cup butter 2 cups sugar3 cup evaporated milk 3 cup pumpkin2 teaspoon pumpkin pie spice 2 cup chopped nuts2 cup marshmallow cream 2 teaspoon vanilla1 cup white chocolate baking chips

In medium saucepan, mix together first 5 ingredients. Cook over medium heat until mixture has risen high in pan and comes down, about 8 minutes or 232 degrees. Remove from heat. Add marshmallow cream and chips stiring until smooth. Stir in nuts and vanilla. Pour into greased 8 x 8 inch glass or metal pan. Cool for 30 minutes, then cut into bite sized pieces and serve. Store extra pieces covered in cool, dry place. Makes 12 pounds.

Spiced Pumpkin CupcakesSubmitted by Laura Miller1 package (184--ounce) yellow cake mix1 package (4 serving size) vanilla instant pudding1 cup canned pumpkin2 cup of each, oil and water3 eggs12 teaspoons ground cinnamon1 teaspoon ground cloves (optional)1 teaspoon vanilla extract

Beat all ingredients together with a wire whip just until moistened. Spoon batter into lined muffin cups, filling l each full. Bake in 350 degree preheated oven for 20 minutes. Frost cooled cupcakes with cream cheese frosting. Makes 24 cupcakes.

Spiced Cream Cheese FrostingBeat 1 package of cream cheese softened, 4 cup butter softened, 1 teaspoon vanilla extract, 24 teaspoons ground cloves (optional) until light and fluffy. Gradually beat in 2 cups powdered sugar until smooth.

Pumpkin DessertSubmitted by Marge Bierer

Crust:1 package yellow or white cake mix (reserve 1 cup)1 egg 1 cup melted margarine

Mix together and pat into 9 x 13 inch pan.

Filling:2 (1 pound ) cans of pumpkin or 1 large can of pumpkin 1/2 cup brown sugar 3 eggsl cups milk 1/ 2 teaspoon nutmeg1 teaspoon vanilla 2 teaspoons cinnamon1/4 cup sugar Spread filling in crust.

Crumb Topping1 cup dry cake mix 1/2 cup sugar1/4 cup butter

Mix together, sprinkle on top of filled crust. Bake at 350 degree for 1 hour. Nuts may also be sprinkled on top when cool. Spread 1 (9-ounce) carton of Cool Whip over top. Cut into squares and serve.

Frosted Pumpkin DoughnutsSubmitted by Sylvia Miller

1 cup cooked or canned pumpkin2 tablespoons butter or margarine, softened2 eggs 1 cup sugar1 tablespoon lemon juice 42 cups all-purpose flour1 teaspoon baking powder 1 teaspoon baking soda2 teaspoon salt 2 teaspoon cinnamon2 teaspoon nutmeg 1 cup evaporated milkOil for deep fat frying

Frosting3 cups powdered sugar 2 to 3 tablespoons orange juice1 tablespoon evaporated milk 1 teaspoon grated orange peel

Beat eggs, sugar and butter. Add pumpkin and lemon juice. Mix well. Combine dry ingredients and add to pumpkin mixture alternately with milk. Cover and refrigerate 2 hours. Turn onto a lightly floured surface. Knead 5 to 6 times. Roll out to 3/8-inch thickness. Cut with 22-inch doughnut cutter. Heat oil to 375 degrees in an electric skillet or deep-fat fryer. Fry doughnuts, a few at a time, until golden, about 3 minutes. Turn once with slotted spoon. Drain on paper towels. Combine frosting ingredients. Spread over cooled doughnuts. Makes about 3 dozen.

Pumpkin MuffinsSubmitted by Eileen Sypen1 stick butter softened 1 egg1 cup brown sugar, packed 4 cup evaporated milk1 teaspoon baking soda 1/2 teaspoon salt11/4 teaspoon cinnamon 1/4 teaspoon ginger1/8 teaspoon cloves 1l cup flour1 cup pumpkin (or pureed winter squash)

Topping2 tablespoons flour 21/2 tablespoons sugar1 teaspoon cinnamon 1 tablespoon cold butter

Heat oven to 375 degress. Spray muffin tins with nonstick spray. Cream butter and brown sugar. Add eggs. Stir in pumpkin and evaporated milk. Gently mix spices and baking soda. Add flour, stir only until combined. Too much stirring toughens muffins. Spoon batter into either 12 regular sized muffin tins or 24 medium sized tins. Top each muffin with blended streusel ingredients. Bake for 22 to 25 minutes.

Iced Pumpkin CookiesSubmitted by Rhoda Byler1 cup brown sugar 1 cup white sugar1 cup shortening 31/2 cup flour11/2 cup pumpkin 2 eggs1 teaspoon baking soda 1 teaspoon cinnamon1 teaspoon nutmeg 1 teaspoon cloves1 teaspoon salt 1/2 cup nuts

Drop and bake at 350. Don’t over bake. Let cool and frost.

Frosting3 tablespoons butter 3 cups powdered sugar 11/2 teaspoons almond flavoring

Enough milk so frosting spreads easily.

Pumpkin Roll DessertSubmitted by Leona Miller

Cake3 eggs 1 cup sugarl cup pumpkin 1 teaspoon lemon juice1/2 teaspoon salt p cup flour1 teaspoon baking powder 2 teaspoons cinnamon1 teaspoon sugar 1/2 teaspoon nutmeg

Beat eggs for 5 minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture. Spread in greased 15 by 10 x 1 inch pan. Bake at 350 for 15 minutes. Turn out onto flat surface. Cool, then cut into small squares.

Filling1 cup powdered sugar 4 tablespoons butter8-ounce softened cream cheese 11/2 cups milk3-ounce package instant vanilla pudding 8-ounce Cool Whip

Mix pudding and milk together and set aside until slightly thickened. Mix together rest of the ingredients. Stir well until smooth. Fold pudding into cream cheese mixture. In a large deep serving bowl, layer cake, filling and Cool Whip alternately until bowl is full. If desired, sprinkle chopped walnuts on each layer.

Pumpkin Cinnamon Rolls With Caramel FrostingSubmitted by Anna Mae Millerl cup milk 4 tablespoons butter1 cup canned pumpkin 4 tablespoons sugar1 teaspoon salt 2 eggs, beaten2 tablespoons yeast 4 cups flour

Gently heat milk and butter until butter is melted. Combine pumpkin, sugar and salt. Beat in milk mixture. Beat in eggs and yeast. Add half of the flour and knead several times until smooth. Turn into greased bowl. Grease top of dough (cooking spray works fine.) Cover and let rise 1 hour. Punch down. Turn onto floured surface and knead until smooth. Roll out into rectangle. Combine l cup brown sugar and 2 teaspoons cinnamon. Brush dough with 4 tablespoons melted butter and sprinkle with sugar mixture. Roll up lengthwise and slice 1/2 top p inches thick. Place on greased cookie sheet. Cover and let rise. Bake at 350 degrees for 20 minutes or until done. Cool slightly and frost.

FrostingMelt 1/2 cup butter. Stir in 1 cup packed brown sugar and 4 tablespoons milk. Boil for 1 minute. Cool. Add 1/2 teaspoon vanilla, a dash of salt, and 1 to 11/2 cup powdered sugar. Beat well. Drizzle over warm rolls and enjoy.

Pumpkin BarsSubmitted by Miriam Yoder2 cups flour 2 teaspoons baking powder1/2 teaspoon salt 2 teaspoons cinnamon1 teaspoon baking soda 2 cups white sugar1 cup vegetable oil 4 eggs2 cups pumpkin (canned is fine)

Put ingredients in bowl in order given and mix well. Bake at 350 in greased 12 x 15 inch pan for 25 minutes or until done. Cool. Frost with cream cheese frosting.

Frosting1/2 cup oleo, softened1 (8-ounce) package cream cheese, softened1p cup powdered sugar1 teaspoon vanilla

Combine, mix well, and put on top.

Pumpkin RollSubmitted by Erma Yoder3 eggs l cup pumpkin1 cup white sugar p cup flour1 teaspoon baking soda 2 teaspoons cinnamon8 ounce cream cheese 1 cup powdered sugar4 tablespoons butter 1 teaspoon vanilla

Beat eggs. Add pumpkin. Fold in sugar, flour, baking soda and cinnamon. Put on greased cookie sheet. Bake at 350 until done. Roll up on damp towel until cool. Make filling of remaining ingredients. Unroll dough and remove towel. Spread with filling and roll up again.

Pumpkin RollSubmitted by Kathryn Miller2 cups sugar 6 eggs11/3 cup pumpkin 2 teaspoons baking soda2 teaspoons cinnamon 1/2 teaspoon salt11/2 cup flour

Mix in order the sugar, eggs, pumpkin, soda, salt and flour. Bake in well-greased and floured cookie sheet at 375 degrees for 15 to 18 minutes. Cool 5 minutes. Remove to a towel sprinkled with powdered sugar. Roll up. When cool, spread with filling. You can also use waxed paper to line the pan.

Filling1 package cream cheese 1/2 teaspoon vanilla2 tablespoons butter 1 cup powdered sugarCool Whip

Pumpkin Cheesecake With Sour Cream ToppingSubmitted by Maurine Weaver

12 cups graham cracker crumbs 4 cup white sugar3 (8-ounce) cream cheese, softened 3 cup butter, melted1 cup packed brown sugar 2 eggs 1(15 ounce) can pumpkin 3 cup sugar1 (5-ounce) can evaporated milk 12 teaspoon cinnamon2 cups sour cream 1 teaspoon vanilla

Combine crumbs and sugar. Add butter. Press onto bottom and 12 inch up the sides of a 9-inch spring form pan. Bake at 350 degrees for 5-7 minutes. Cool for 10 minutes. Beat cream cheese and brown sugar until smooth. Add pumpkin, cornstarch and cinnamon. Mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Bake at 350 degrees for 55-60 minutes or until center is almost set. Combine sour cream, sugar and vanilla. Spread over filling. Bake for 5 minutes longer. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool for 1 hour longer. Chill overnight. Remove sides of pan. Let stand at room temperature 2 hours before slicing. Makes 12-14 servings.

Pumpkin CheesecakeSubmitted by Anna Troyer

Crust11/2 cups graham cracker crumbs 1/4 cup sugar1/3 cup melted butter

In bowl, combine crumbs and sugar. Stir in butter. Press onto the bottom and 11/2 inch up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 5 to 7 minutes or until set. Cool 10 minutes.

Filling3 packages (8 ounce) cream cheese, softened1 cup packed brown sugar 1 can (15 ounce) pumpkin2 tablespoons cornstarch 11/4 teaspoon cinnamon1/2 teaspoon nutmeg 2 eggs1 can (5 ounce) evaporated milk

Topping2 cups (16 ounce) sour cream 1 teaspoon vanilla 3 cup sugar Additional ground cinnamon

In mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg. Mix well. Gradually beat in eggs and milk until just blended. Pour pumpkin mixture into crust. Place pan on baking sheet. Bake at 350 for 55 to 60 minutes or until center is spread over filling. Bake 5 minutes longer. Cool 10 minutes. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Chill overnight. Remove sides of pan. Let set at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

Pumpkin Cookies With FrostingSubmitted by Marty Ray Fisher

1/2 cup sugar 2 cups flour1/2 cup packed brown sugar 1 teaspoon baking powder1 cup oleo 1 teaspoon baking soda1 cup pumpkin 1 teaspoon cinnamon1 egg 14 teaspoon salt1 teaspoon vanilla

Cream oleo and sugars. Add pumpkin, egg and vanilla. Combine rest of ingredients and add to creamed mixture.

Frosting3 tablespoons butter 1/4 cup milk1/2 cup brown sugar 2 cups powdered sugar

In saucepan, combine butter and brown sugar. Cook for 1 minute. Cool. Add milk and bring to a boil. Put in enough powdered sugar for a spreading consistency.

Pumpkin RollSubmitted by Nancy Miller

1 cup sugar 3 eggsl cup pumpkin 1 teaspoon baking soda1 teaspoon cinnamon 1/2 teaspoon saltp cup flour

Mix in this order: sugar, eggs, pumpkin, soda, cinnamon, salt and flour. Bake in waxpaper-lined 15 x 10 cookie sheet for 15 to 18 minutes. Cool 5 minutes. Remove from waxpaper into a towel sprinkled with powdered sugar. Roll, rolling the towel with cake. Let cool. Unroll and put filling on. Then roll back up.

Filling1 (8-ounce) package cream cheese 1 teaspoon vanilla2 tablespoons butter 1 cup powdered sugar

Pumpkin RollSubmitted by Esther Hostetler

2 cans (15 ounces each) pumpkin 1 cup sugar 1 (12-ounce) can evaporated milk 3 eggs1 teaspoon vanilla extract 1 yellow cake mix1 cup butter, melted 11/2 cups chopped pecans

Frosting1 (8-ounce) cream cheese, softened 1 (12-ounce) Cool Whip 11/2 cups confectioners sugar 1 teaspoon vanilla extract

In a mixing bowl, combine pumpkin, milk, eggs, sugar and vanilla. Pour into greased, 13 x 9-inch pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until golden brown. Cool completely on wire rack. Invert onto a large serving platter. In a bowl, beat cream cheese, confectioners sugar and vanilla until smooth. Fold in Cool Whip. Frost dessert. Store in refrigerator.

Pumpkin Cinnamon Rolls Submitted by Laura Kauffman

l cup milk 4 tablespoons butter1 cup pumpkin 4 tablespoons sugar32 to 4 cups flour 2 eggs, beaten2 tablespoons yeast 1 teaspoon salt

Heat milk and butter just until warm and butter is almost melted. Add pumpkin, sugar and salt. Stir until well mixed, then add eggs and flour. Cover and let rise 1 hour. Punch dough down and roll out into a rectangle. Spread with melted butter and l cup brown sugar mixed with 2 teaspoons cinnamon. Roll up and slice. Let rise until double. Bake at 375 degrees.

Caramel FrostingHeat 2 cup butter until melted. Stir in 1 cup brown sugar and 4 tablespoons milk. Cook for 1 minute. Cool mixture and add 2 teaspoon vanilla, a dash of salt and 12 cups powdered sugar (or more). Drizzle over rolls while still warm.

Pumpkin Cheesecake BarsSubmitted by Susan Yoder

1 cup flour 1/3 cup brown sugar5 tablespoons butter 1/2 cup chopped walnutsp cup sugar 8-ounce package of cream cheese2 cup pumpkin 2 eggs1+ teaspoon allspice 12+ + teaspoon cinnamon 1+ teaspoon vanilla

Combine flour and brown sugar, cut in softened butter and mix into crumbs. Stir in nuts (save 1/2 cup for topping) press into 8-inch square pan. Bake at 350 degrees for 15 minutes. Cool slightly. In the meantime, mix cream cheese (softened), sugar, pumpkin, eggs, and spices. Pour over baked crust. Sprinkle with reserved topping. Bake another 20-25 minutes.

Pumpkin BarsSubmitted by Betty Byler2 cups flour 2 teaspoons baking powder1/2 teaspoon salt 2 teaspoons cinnamon1 teaspoon baking soda 2 cups white sugar1 cup vegetable oil 4 eggs2 cups pumpkin 1/2 cup chopped pecans

Beat together eggs, suugars, oil and pumpkin until fluffy. Then add flour and rest of dry ingredients. Put in greased cookie sheet and bake at 350 degrees for 25 to 30 minutes.

Frosting1/1 (8-ounce) package cream cheese, softenedp stick butter, softenedp cup powdered sugar

Pumpkin BarsSubmitted by Michael Fisher2 cups flour 2 cups sugar2 teaspoons baking powder 1 cup vegetable oil1/2 teaspoon salt 4 eggs2 teaspoons cinnamon 2 cups pumpkin1 teaspoon baking soda

Put ingredients in a bowl in the order given and mix well. Bake at 350 degrees in greased 12 x 15-inch pan for 25 minutes. Cool. Frost with cream cheese frosting.

Pumpkin Swirl CheesecakeSubmitted by Kristina Mast2 cups finely crushed gingersnaps1/2 cup finely chopped pecans1/3 cup butter, melted3 (8-ounce) packages cream cheese, softened1 cup sugar1 teaspoon vanilla3 eggs1 cup canned pumpkin1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg/dash ground cloves

For Crust: In a bowl combine gingersnaps and pecans, stir in melted butter. Press onto bottom and 2 inches up the sides of a 9-inch spring form pan. Chill crust while preparing filling. Preheat over to 325. In a large bowl, beat cream cheese, p cup of the sugar and vanilla until smooth. Add eggs, 1 at a time, beating just until combined. Reserve 12 cups filling. Beat remaining sugar, pumpkin, cinnamon, nutmeg and cloves into remaining filling. Gently pour 2 of the pumpkin batter into the crust-lined pan, top with spoonfuls of 2 of the plain filling. Repeat layers. Use a narrow spatula to gently swirl batters. Bake about 55 minutes. Loosen sides of pan, cool 1 hour. Cover and chill at least 4 hours.

Pumpkin BreadSubmitted by Theresa Surgeon12 tablespoons unsalted butter 3 tablespoons molasses2 cups sugar 4 eggsl cup orange juice or water 33 cups flour2 cups pumpkin (or squash) puree 1 cup raisins or currents2 teaspoon baking powder 2 teaspoons baking soda1 teaspoon ground cinnamon 1 teaspoon salt1 teaspoon ground cloves

Combine butter, molasses, sugar, eggs and orange juice or water then sift remaining ingredients. Combine together. Put into 3 greased bread pans, 9 x 5 x 3. Bake for 1 hour at 350 degrees. Makes 3 large loafs.

Hot Pumpkin SoupSubmitted by Theresa Surgeon1 cup mashed cooked pumpkin 21/2 cup chicken broth1 tablespoon flour 1 teaspoon salt1/8 teaspoon ginger and nutmeg 1 cup evaporated milk 1 tablespoon minced onion 2 large eggs, beatenChopped fresh parsley or chives for garnish

Combine pumpkin and chicken broth in sauce pan. Mix together flour, salt, spices and onions. Add 1/4 cup evaporated milk to make paste. Gradually add remaining evaporated milk and eggs. Stir into pumpkin mixture. Cook 10 minutes over low heat, stirring constantly. Garnish and serve hot. Serves 6.

6 { Middlefield Post } Nov. 16, 2011

Holiday Gift IdeasClose to Home

1. Amish Home Craft & Bakery has lots of crafts, gifts, quilts, wood items, centerpieces, wall hangings, place mats, rugs, baby items, and hickory rockers. Don’t forget the homemade jams, jellies and baked goods. Be sure to get your holiday bakery orders in early. 16860 Kinsman Road (Route 87), Middlefield (44062), 440-632-1888.

2. Over 100 dealers in 14,000 sq. ft. of antiques! Allow plenty of time for shopping, as the treasures abound at Auntie’s Antique Mall. Layaway and delivery are available. Auntie’s also does furniture repair and restoration. 15567 Main Market (Route 422), Parkman (44080), 440-548-5353,

www.auntiesantiquemall.com.

3. Countryside Gazebos & Outdoor Furniture has great outdoor gift ideas: picnic tables, arbors, gliders, Adirondack chairs, benches, swings, wishing wells, mini-bridges, 6 to16 ft. bridges, screened gazebos, rabbit hutches, dog houses, cupolas, cornhole games and more! 17071 Tavern Road (Route 168), Middlefield (44062), 440-548-2657.

4. One of the best kept holiday shopping secrets is Geauga Pawn. You can find great deals on jewelry, musical instruments, guns, fishing tackle, clocks, TVs and more. It’s also a great way to get extra holiday cash by selling or loaning that item you no longer use. 12244 Kinsman Road (Route 87), Newbury (44065), 440-564-2274.

5. Greenleaf products and fragrances embody the joy of the holiday season. Healthy Deposits carries an assortment of candles, potpourri, fragrance oils, sprays and decorative diffusers perfect for gift giving. New holiday items arriving Nov. 25. Plan to shop on Dec. 9 to get a free back massage, but call ahead for an appointment. 14960 S. State St., Middlefield (44062), 440-632-5484,

www.healthydeposits.com.

6. For unique and fun items relating to Geauga County, take a hunger break from shopping at Mary Yoder’s Amish Kitchen. But bring your shopping list, because you’ll find everything from handmade Amish quilts, dolls and table runners to stuffed animals, T-shirts, signs, whimsical items and holiday decorations. Plan to shop Nov. 25 and 26 and save 15 percent off your gift purchases (food items and quilts not included.) 14743 N. State St., Middlefield (44062), 440-632-1939,

www.maryyodersamishkitchen.com.

7. Larry’s Super Pawn is family-owned and operated, and has served the community for over 25 years. Buy, sell or pawn. There’s a huge selection of great gift items: jewelry, musical instruments, sporting goods, outdoor equipment, tools, TVs, stereos, video games and more! 2875 W. Market St., Warren (44485), 330-898-4197,

www.larryssuperpawn.com.

8. Our Middlefield Cheeses are the talk of Geauga County and beyond. Plan your next party or treat yourself, your company or someone special with one of their fine selection of gift boxes. Free samples. Meat and cheese trays also available. Worldwide shipping. Middlefield Cheese, 15815 Nauvoo Road, Middlefield (44062), 440-632-5228 extension 6000,

www.middlefieldcheese.com.

9. Watch cheese being made through the viewing windows while enjoying free cheese samples. Browse a full line of deli meats and cheeses which can be sliced to order. The following cheeses are prcessed at the Middlefield plant: Monterey Jack, Mild Cheddar, Colby, Marble, Colby Longhorn, Co-Jack Longhorn, Pepper Jack Longhorn, Pepper Jack, Marble Pepper Jack, Farmer’s and Brick. Gift boxes and baskets make great Christmas gifts, and they will ship your packages UPS. Middlefield Original Cheese Co-Op, 16942 Kinsman Road (Route 87), Middlefield (44062), 440-632-5567.

10. This year, add a personal touch to Christmas cards for your family and friends. Newbury Printing Company and More can work with you to create personalized gifts such as Christmas cards, calendars, stationary, and T-shirts. They also offer business or corporate customized gift items. Newbury Plaza, corner of Routes 44 and 87, Newbury (44065), 440-834-0728.

11. Shaker Tree stocks quilt fabrics, jewelry, women’s accessories, home furnishings, seasonal decor, gourmet foods and special gifts. On Nov. 25 and 26, take advantage of Black Friday Specials, and get a free ornament when you bring in a non-perishable food donation. 8119 Main St., Garrettsville (44231), 330-527-0112.

12. Starr Farm is family-owned and operated, and has been selling Christmas trees since 1903. They offer wreaths and fresh cut pine, spruce and fir trees starting the day after Thanksgiving. Free coffee and hot chocolate everyday! 14030 Mayfield Road (Route 322), Claridon (44046), 440-635-4371, www.starrfarm.net.

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Nov. 16, 2011 { Middlefield Post } 7

Christmas C ountryin the

6th Annual

Holiday Open House

Tis the Season for Giving. Join us this year in scenic Amish country...featuring 14 local businesses

to shop and enter raffles supporting “Middlefield Cares” and “Shop with a Cop” holiday charities.

Holiday Passport TourPick up your Free Holiday Passport! Use this

card & visit all 14 shops for a chanceto win one of three Holiday Gift Baskets

SHoP Early! EntEr today!Enter the Grand Prize Drawing for... ... Overnight Stay at the Red Maple Inn,

....Dinner for Two at Mary Yoder’s Amish Kitchen ...a Sleigh Ride for two at Ma & Pa’s Gift Shack

Middlef eld Post

Purchase $3 Grand Prize tickets atCountry arts & Jewelry

and Middlefeld Cheese House

Design by Little Pond Graphic Productions

Fri & Sat. ~dec. 2 & 3, 9 & 10, 2011

Sponsored By

nov. 10th - dec. 10th

10am - 5pm (for most)

Punch your Holiday Passport at these 14 locations!

Pick up your Free Holiday Passport!Visit all 14 shops at right for a chance to win

one of three Holiday Gift Baskets.

Enter the Grand Prize Drawing for ...

Middlefield Cheese HouseVisit the gift box center to place an

order. Take home or we will ship!Order cheese trays in time for the

Holidays! Rt. 608 & Nauvoo Rd.Middlefield • 440/632-5228

www.middlefieldcheese.com

Country Arts & JewelryBead & Southwestern ShoppeUnique “one-of-a-kind” gemstone, Opal, Turquoise & fashion jewelry.Crystals, candles, pottery & more !.

15864 Nauvoo Rd., Middlefield 440/632-5343

The Craft CupboardHoliday craft projects & card making,wool & cotton fabric, yarn & rubberstamps. Country & Primitive home decor & gifts. 14275 Old State Rd.

(Rt. 608) Middlefield • 440/632-5787www.thecraftcupboard.com

Settlers’ Village of ShopsVisit 5 unique shops in an Amish

Country Setting! Shop for quilts & fabric at Tiny Stitches Quilt Shop.

Fabrics, books, patterns & gifts.14277 Old State Rd. (Rt.608)Middlefield • 440/632-9410

Mary Yoder’s Amish KitchenEnjoy Amish cooking family style.

Visit our bakery & gift shop.14743 N. State St. (Rt. 608)

Middlefield • 440/632-1939www.MaryYodersAmishKitchen.com

J.M.J. EnterprisesFull line of alternate heating fireplace

inserts, freestanding wood/pellet stoves & more. 15848 Nauvoo Rd.

Middlefield • 440/632-0780www.alternativeheating.com

Country Side Furnishings & Amish Gifts

Amish hand-crafted furniture & gifts that last a lifetime, including small

handcrafted gifts and chimes! 16403 Nauvoo Rd., Middlefield

440/632-0248

Rennaisance & Rainbows Stained Glass

Custom windows & doors, unique gifts, stained glass classes, repairs & more. 15726 W. High St.

Middlefield • 440/632-0800www.worldofcolor.net

Crossroads Country CafeHome-style cooking, homemade pies & desserts. Serving breakfast

lunch & dinner. Party room available & catering. 15916 W. High St.Middlefield • 440/632-0191

www.crossroadscountrycafe.com

White House ChocolatesDelicious holiday chocolates

& fresh hand-made fudge. Toffees, truffles, caramels &

sugar-free too! 14607 Kinsman Rd. Middlefield • 440/834-3133

Amish Home Craft & BakeryFresh baked goods & fry pies.

Handwoven baskets, rugs, placemats& wooden puzzles. Amish quilts

& gifts. 16860 Kinsman Rd. (Rt. 87)Middlefield • 440/632-1888

Country Collections Antique MallFormal, country, farm, & primitive

furnishings. For the collector on yourlist, or decorating for the holidays !

47 dealers & 4,500 sq. ft.15848 Nauvoo Rd., Middlefield

440/632-1712

Sparrow Christian BookshopFull service Christian bookstore. Bibles, music, cards, gifts & laser engraving. 14962 S. State Ave.,

Middlefield • 440/632-0011www.sparrowchristian.com

Maggie’s DonutsOffering apple fritters, donuts, muffins &

brownies. Enjoy coffee & cappuccino. Open 4am to Noon. 15963 E. High St.,

Middlefield Bank PlazaOpen 7am to 6pm. 15561 High St., Harrington Square Mall, Middlefield • 440/632-5222

Visit Country Arts & Jewelry’s Chinese Raffle Table

Nov. 10th thru Dec. 10th • DAILY 10am to 5pmMany great gifts & baskets

Tickets $1.00 ea. / 10 for $5.00 or 25 for $10.00All proceeds to Middlefield Cares food pantry & SHOP WITH A COP programs!

Visit Mary Yoder’s Amish Kitchen1st Annual Chinese Auction • Dec. 3rd Bidding from 3pm to 5pm / Drawing begins at 5pmAuction tickets available to purchase at the door or

$15.00 ticket receives a box lunch and 10 free tickets to start.All proceeds to Middlefield Cares food pantry & SHOP WITH A COP programs!

1st Annual Holiday Wreath Silent Auction

Saturday, Dec. 3rdCrossroads Country Cafe, 15916 W. High St., Middlefield

Social hour at 6pm with wine & hor d’oeuvres, Silent auction at 7pmBid on locally made & donated wreaths to support East Geauga Kiwanis Club

For more info, visit www.eastgeaugakiwanis.org

‘ !

{ thanksgiving }

8 { Middlefield Post } Nov. 16, 2011

Amish Holiday Open HouseAmish Home Craft & Bakery will host their fifth annual Holiday Open House from 9 a.m. to

4 p.m. on Nov. 25 and 26 at 16860 Kinsman Road (State Route 87) 1.5 miles east of Middlefield. Enjoy free coffee and cookies as you get your holiday shopping off to a great start.

Local crafters will set up their goods inside the Amish home adjacent to the store and offer a variety of handmade items such as soaps, rugs, gift baskets, jams, jellies, candies and more.

Open year round, Amish Home Craft & Bakery features an assortment of Amish and Mennonite hand-made quilts, wall hangers, placemats, Amish dolls, wooden toys and puzzles including Nativity scenes, animals and birds. Larger wooden items such as coat racks, quilt racks, small benches and hickory rockers are also available. Another display showcases hand-woven baskets of all shapes and sizes, from pie carriers to pet beds, made by the handicapped. The store’s Amish baked goods has several varieties of bread, cinnamon rolls, cookies, pies and fry pies. The bakery is open six days a week (closed on Sundays) with a larger selection on Fridays and Saturdays. Orders will be taken for baked goods for the holidays, special occasions, parties or banquets. For information, please contact Emma Miller at 440-632-1888 (let it ring.)

17071 Tavern Rd. (Rt. 168), Middlefield • 440-548-2657Open Mon-Sat 8am-5pm • Closed Tues & Sun

Picnic Tables: Octagon & Straight 5’ to 8’ • Arbors • Gliders • Adirondack Chairs & Benches Swings • 4 Sizes of Wishing Wells • Mini-Bridges • 6 - 16-Ft. Bridges • Screened Gazebos & More!

&

Cornhole GamesTeam Colors

5 Total Colors

Now Offering:Rabbit Hutches &

5 Sizes of Dog HousesPlus Cupolas

(size upon request)

Deck Remodeling

is our Specialty

Burton’s Christmas EventsThe Burton Chamber of Commerce will

host Country Hearth Christmas: A Dickens Of A Christmas, Nov. 25, 26, 27 and Dec. 3 and 4. Burton Village will be decked out in its finest holiday decor for an old-fashioned holiday experience. The Log Cabin in the park will have a roaring fire in the fireplace, relaxing rocking chairs and will show how to make pure maple syrup and offer maple products that make wonderful gifts. Santa will collect Christmas wish lists from the kids each day from noon to 4 p.m.

Friday evening there will be a lighted holiday parade at 6 p.m. Everyone is invited to participate, as either a marcher or observer. School groups, 4-H clubs, sports groups, bicyclers, walkers, horse and riders are invited to join the fun. Groups can have floats and decorated vehicles or put a light on a dog, alpaca, llama, pig, or other pet. Please note: No unit may have a Santa. Santa will be at the end of the parade for all the young ones to enjoy. The parade will assemble in the Berkshire High School parking lot at 5 p.m. All marchers, floats and participants must have some sort of lighting. At the completion of the parade the lights will be turned on in Burton Village Park and the Burton Congregational Church will open its doors for free snacks. Carolers will sing in the Gazebo and around town.

The Burton Public Library will celebrate the holidays with a Gingerbread House display. On Nov. 26, bring the kids from 10 a.m.to 2 p.m. for Make & Take Crafts. Contact the library at 440-834-466 for details. On

Nov. 26, visit Burton Library’s Book Cellar from 9 a.m. to 4 p.m. for a used book sale. All money raised through book sales helps with special programs and events at the library.

Century Village will have the Hickox Brick and Umberfield Cabin open and decorated for the holidays. Admission is free. Crossroads Store will be stocked with historic gift ideas. The American Legion Hall will have Breakfast With Santa and a craft show Nov. 25 and 26. Breakfast with Santa is from 9 a.m. to noon. Food will be served until 1:30 so those checking out the craft show until 3 p.m. can have refreshments. The shops on Main Street will be hosting various special events and activities. Antiques, hand-blown glass items, baby and kid gear, cards, Amish made rugs, and vintage furniture are just a few of the many things waiting to be discovered in Burton Village. In keeping with the Dickens theme, Country Hearth Christmas has partnered with Rabbit Run Theater in Madison. Rabbit Run’s 2012 season is dedicated to Charles Dickens. Tickets will be sold for a gift basket of theater goodies with proceeds supporting the programs at Rabbit Run. For those who wish to extend their visit, the Red Maple Inn and Goodwin House B&B are ready to welcome you. For more information on Country Hearth Christmas: A Dickens Of a Christmas, contact Amy at the Log Cabin 440-834-4204, Sue at 440-834-0076, or visit the Web site, www.burtonchamberofcommerce.com.

Programs at Swine Creek Reservation, lodge, 16004 Hayes Road, Middlefield. For more information, call 440-286-9516 or visit www.geaugaparkdistrict.org.

Holiday Greens Workshop: Saturday, Dec. 3, 9 a.m.-noon or 1-4 p.m. Make a beautiful arrangement from fresh evergreens. Select from four options. See the Bulletin Board on the Web site for project illustrations. Fee: $23; $18 at registration, $5 to instructor at program. Wheelchair / stroller accessible. Pre-registration required.

Evergreen Hike: Sunday, Dec. 4, 1- 2:30 p.m. Discover the diversity of evergreens, their special adaptations for winter survival and their benefits for wildlife. Program begins in the lodge, then relocates to other areas of the park.

Timbertots: Evergreen Artists! (Ages 3-5 w/adult): Sunday, Dec. 4, 2-3 p.m.; Tuesday, Dec. 6, 10-11 a.m. or 1-2 p.m.; or Wednesday, Dec. 7, 10-11 a.m. You and your preschooler will explore pine trees and other

evergreens and make a special centerpiece to take home. Bows and pine cones provided. Bring additional small decorations if desired. Pre-registration required.

Geauga Park District Events

440-632-1939Mon, Fri, Sat 7am - 8pm

Tues, Wed, Thurs 11am - 8pm14743 N. State St. Middlefield 44062

Authentic Amish CookingBakery Fresh Pies • Breads • Apple Butter

15% OFF* Gift Shop PurchasesNovember 25 & 26*food items and quilts not included

{ thanksgiving }

Nov. 16, 2011 { Middlefield Post } 9

Sandie and Terry Simmers

Angel Wings from Grandma’s Garden

What is in Grandma’s Garden?By Kim Breyley

During the Christmas season of 2006, Sandie Simmers an industrious gift-giver was walking the craft store isles with her daughter Amy. “We have always made homemade gifts for our family and we were looking for some inspiration,” says Sandie. Amy proposed the decorative garden stone kits, suggesting that these would be unique and that she would love one.

Sandie created and gifted several hand-painted, personalized garden stones, trivets and coasters for her family that year. “I had so much fun making them that I began making them for my own yard.”

Others began making requests for personalized stones. A friend, at the Parkman Fire Department were Sandie worked, requested a stone so they exchanged three garden stones for firewood.

Terry Simmers, at that time, lived in South Carolina. During a Web search on classmates.com, he found Sandie. Both were Cardinal graduates, and d u r i n g t h e i r four years of h i g h s c h o o l only one locker s e p a r a t e d them and they attended many classes together. Terry says, “she used to get me in trouble in study hall.”

T e r r y c o n t a c t e d Sandie and for the next couple we e k s t h e y, in his words, “burned up the phone lines.” Several months later, Terry moved back to Ohio and the couple married in July of 2010.

One afternoon while they were discussing dreams and making plans, Sandie pulled out her portfolio of garden stone photos titled, “Grandma’s Garden.” Could it be that this business of crafting garden stones would offer an enjoyable, ideal business and provide extra income throughout their retirement years?

Grandma’s Garden, unique, custom garden art, was born. Terry and Sandie

now spend evenings filling concrete molds, hand painting and personalizing an endless assortment of garden stones. “Sandie is extremely good at free-handing the inscriptions,” Terry says. Business is booming; they have been promoting garden stones plus variations for the past several months online, on foot and at craft shows. They are finding that there is an endless demand for different types, themes and sizes. They have received orders for military themed stones, memorial stones for people and pets, tree art, wall art and many more. One of Sandie’s favorites is called Angel Wings. It is a cast of a small child about three by four inches in size, snuggled inside the wings of an angel. The average size of the cement stone is 12 inches and costs approximately $20. “

As Cardinal school supporters, they are offering Husky-themed stones to Cardinal families and have donated 100 percent of their profits ($350 to date) to their church,

F i r s t U n i t e d M ethodist in M i d d l e f i e l d , which supports the pay-to-play program. They hope to help Berkshire out as well.

T e r r y a n d S a n d i e state, “We at G r a n d m a ’ s G a r d e n a r e f o c u s e d o n p r o v i d i n g h i g h - q u a l i t y s e r v i c e a n d c u s t o m e r s a t i s f a c t i o n

and will do everything we can do to meet the customers expectations. We now have a large variety to choose from and are confident that we offer stones that are one-of-a-kind custom colors and designs.” Sandie says the stones are extremely durable and adds, “The ones I made originally are in my garden and I walk on them.”

You can find Grandma’s Garden on the Web at www.grandmasgarden.vpweb.com. The business address is 128 Paradise Drive, Middlefield (44062) or call 440-477-0782.

Gift BoxesHoliday

Large Gift Box •  $44.99Marble • Pepper Jack • Cheddar White Colby • Monterey Jack Trail Bologna • Beef Sticks • HoneyHomemade Apple Butter • Cashew Crunch

Medium Gift Box •  $34.99White Colby • Marble • Marble Pepper Jack Cheddar • Summer Sausage • Pancake Mix Maple Syrup • Wire Whisk

Small Gift Box •  $20.89Cheddar • Monterey Jack • Marble Pepper Jack • Beef Sticks

Gift Baskets

Oval Gift Basket •  $28.99Pepper Jack • Colby • Marble Monterey Jack • Cheddar Marble Pepper Jack

Middlefield Original Cheese Co-OpP.O. Box 237 • 16942 Kinsman Rd., MiddlefieldPh: 440-632-5567 • Fax: 440-632-0892

Great Christmas Gifts for Your Employees and Friends

Call for Special Quantity Pricing

Make Your Own Gift Box or Gift Basket With Your Choice of Cheeses - Made to Your Satisfaction!

&

We Ship UPS Direct to Anyone - Anywhere!

Don’t Miss Out on the Fun!!

Unique, old‑fashioned

holiday experience!

Gingerbread House displays at the Burton Library

Demonstrations at stores all around

the Square

Horse‑drawn sleigh rides!

•

Visit Burton Square for theCountry Hearth Christmas

Festivities begin ... Friday, Nov. 25 at 6pm with a lighted parade on the Square, followed by caroling at the Gazebo & the Annual Tree/Square Lighting at 6:30pm

Then at 7pm, refreshments & “The Muppets’ Christmas Carol” at Burton Congregational Church

A

CDiCkeNS

HriSTMAS!of a

November 25th ‑ 27th December 3rd & 4th

For more information, call Amy at the Log Cabin 834‑4204 or Sue at 834‑0076or visit the Chamber website: www.burtonchamberofcommerce.com

•

•Santa & Mrs. Claus at the Log Cabin

Noon to 4pm each dayPet photos with Santa Nov. 26 & 27

and Dec. 3 from 4 to 6pm

Think of us for your holiday gift items!Wide selection of jewelry! Tools for Dad! Electronics for all ages!

Lots of musical instruments! Variety of guns, archery & hunting equipment!

GEAUGA PAWNWe BUY • SELL • LOAN

LICENSED PAWN BROKERS

12244 Kinsman Rd. • Newbury (1/2 mile west Rt. 44)Mon - Fri 9–5:30; Sat 9–4; Closed on Sun

440-564-2274LIC # PB1452

{ thanksgiving }

10 { Middlefield Post } Nov. 16, 2011

LAKESIDESAND & GRAVEL

330-274-2569

Since 1954 • 56 Years of Service

Fast Delivery • Quality Materials • Competitive Prices

Residential & Commercial

• Washed Sand & Gravel• Road & Driveway Gravel• Limestone Products

• Screened Topsoil• Fill Sand & Dirt• Landscape Boulders

HappyThanksgiving

3498 Frost Rd, Mantua • www.lakesidesandgravel.com

Angels on the HighwayBy Ellie Behman

Being thankful shouldn’t be limited to Thanksgiving Day. I’m sure if we tried, we could remember many kind things that have been done for us throughout the entire year. Two strangers that waved us down on a busy highway reminded us that we have so much to be thankful for and this story is in their honor.

The driver of the truck next to us on the highway was frantically waving his hands and blowing his horn, shouting something. I opened my window and all I heard was - - “pull over.” The urgency displayed on his face left no room for question or hesitation. I turned to my husband Ron and said, “Pull over, something’s wrong.”

We were in the fast lane and quickly crossed over to the side of the highway. The truck also pulled over and stopped in front of us. Two gentlemen jumped out and asked, “Didn’t you see the smoke?” Dumbfounded, we looked at each other and wondered what smoke he was talking about. He pointed to the tire on the trailer and we were speechless. The rubber on the wheel was shredded right down to the rim, a light stream of smoke still wafting through the air. We were absolutely oblivious to any problem, as we remarked earlier how well the trailer was traveling with our ATV secured safely on top of it.

After quick introductions Tom, the driver of the truck, told us how he sped up for quite a while just to catch up with us. Another few miles, he said, and the faulty wheel could have toppled the trailer and caused a nasty accident. We were stunned, to say the least. The weather was clear, the ride smooth and we were looking forward to a few days at our cabin with our faithful companion Simba (our beloved Samoyed) who was now frantically trying to get out of the back seat of our truck to see what all the commotion was about.

Tom knelt by the trailer, asked for a jack, a tire iron and before we knew it, had the tire off. Ron didn’t have to pick up a tool throughout the entire process. He just placed some emergency lights up and repeatedly thanked the men for taking the time to stop. Mike, Tom’s co-worker, shared a story with us about the time he was stranded for five hours on the highway and no one stopped, so he felt it was important to help someone in need.

The men taking the time to warn us of the impending danger was a blessing in itself, but it didn’t end there. They offered to drive to the nearest tire store and pick up a new one as they felt it wouldn‘t be advisable for us to leave the trailer and ATV unattended. We didn’t have enough words

to express our thanks. Who would take the time from their busy day to do something like that for a couple of strangers?

Some would say this meeting was a coincidence, or just a fluke that Tom and Mike were passing by at that very moment. We happen to know better. Only God could have put these men behind us on the highway so they could see the smoke billowing from our tire. Only God spoke to them, reached their hearts and made sure they were there to help. Only God asked these men to put aside their schedule, their needs to fill the needs of others. They listened as so many of us fail to do, myself included.

We waited and resigned ourselves to the fact that they might not be back for hours. Cars and semis flew by at high rates of speed, shaking our truck from side to side, no one stopping to see if we needed assistance. It didn’t matter because we had faith that Tom and Mike would bring back a tire. Simba was now happily bouncing around the back seat, looking out the window, probably hoping to see his new “friends” again.

Within an hour our “Angels on the Highway“ returned with a tire and Tom went to work putting it back on the trailer. In minutes we were good to go. We exchanged addresses, hugs and took pictures. We talked about our Lord and how He is ever present in our lives. Our gratitude was nothing compared to the fact that they very likely saved us from an accident and possible injury. They didn’t look the other way when they witnessed someone in danger. These two caring men, who not only know the Lord but try to live by His word, came into our lives when we least expected anyone to come to our aid.

Tom simply put it this way, “God asked me to help others when they need it.” I couldn’t have said it better myself. After they changed the tire, they shook our hands and were off. I looked up to see where they were headed and their van was nowhere in sight. It was as if they disappeared into thin air. They came to our aid when we most needed it and when that job was done, they were gone. Evidently, this is the job description of angels.

“As each day comes to us refreshed and anew, so does my gratitude

renew itself daily. The breaking of the sun over the horizon is my grateful heart

dawning upon a blessed world.“ ~Terri Guillemets

Need SomethiNg Framed?Custom frames & matting for all of your framing projects

from children’s artwork to Grandma’s needlework.

2556 Forman Rd • Austinburg, OH 44010 • 440-275-1227

embroidered LogoS & PerSoNaLizatioNT-sHiRTs • Denims • POlOs • HATs • BAgs

need 1 pc. or 100 pcs. Check out our prices!Call Jerry & Candy Arp for an appointment anytime.

Makes a UniqueHoliday Gift!

Receive a $10 gift card and a $20 certificatefor our Day After Thanksgiving Event when you join as

a new Member or upgrade to Plus Membership.1

Invitation to JoinNot a Member? Now’s your chance.

Where: Your local Sam’s Club®

When: Good through November 20, 2011How: Bring this Invitation to your local ClubA 10% service fee applies on all purchases made with one-dayMemberships (not applicable in CA, SC or Elmsford, NY).

This invitation is good for one day only. Invitation is not valid on November 25, 2011. Only original certificates will be accepted. Information necessary to assign a one day Membership number will be collected at time of use. You must pay for your purchases with cash, debit card (see Club for qualifying networks). Wal-Mart® Credit, MasterCard® or Discover® cards only (no checks). You may apply for membership subject to qualifications while visiting any Sam’s Club location or online at SamsClub.com. To view privacy policy visit SamsClub.com/privacy. Valid November 16 - November 20, 2011. 1Not valid for renewals. Gift Card and certificate offer valid only for new Sam’s Club Members or Members that upgrade to Plus Membership. Limit one per primary Membership. Card cannot be used towards the Membership fee. Certificate will be activated and can only be used on November 25, 2011 with minimum purchase of $50 required. Valid In Club only. Walmart® and Sam’s Club Associates are not eligible for this offer. Offer good November 16 - 20, 2011.

Sam’s Club Advertised Merchandise Policy – It is our firm intention to have every advertised item in stock. Occasionally, however, an advertised item may not be available for purchase due to unforeseen difficulties. We reserve the right to limit quantities to normal retail purchases or one-per-Member or household, and to exclude resellers. We have done our best to ensure all information in this piece is accurate and up-to-date. Errors and omissions occasionally occur and are subject to correction. Brands may vary by Club. Prices and item availability may vary by location and in Alaska and Hawaii. Pricing good November 16-20, 2011.

©Copyright 2011 Sam’s Club. All rights reserved. Designed by Sam’s Club. Not all products may be available in all locations. Quantities may be limited on select items.Information is current at press time. All trademarks are property of their respective owners. Not responsible for typographical and pictoral errors. Unless otherwise noted prices for items ordered at SamsClub.com do not include shipping costs. Go to SamsClub.com to see item-specific shipping costs and restrictions. For a local club near you, visit SamsClub.com/clublocator. Additional items are available at SamsClub.com.

ReferenceNumber

10897

Savings Made Simple

{ thanksgiving }

Nov. 16, 2011 { Middlefield Post }11

First Annual Holiday Wreath Silent AuctionWe invite you to help raise money for a worthy cause! The East Geauga Kiwanis (EGK)

club members are sponsoring the first annual Holiday Wreath Silent Auction and need your help to make this a success. We hope that you will participate in the event by decorating and donating a wreath and by challenging other local businesses and friends to participate.

Your wreath must be a minimum of 16”. Make sure that it is durable and sturdy. A wreath hanger must be provided with your wreath. All wreaths must be artificial. All decorations must be nonflammable or fireproofed. To that end, no straw, hat, grasses, etc. All decorations must be securely fastened to the wreath. Any lights used must be UL listed.

Christmas, winter themed and lighted wreaths sell the best. Please do not use obvious advertising or inappropriate material. All wreaths will be auctioned and proceeds used to benefit The EGK programs and scholarships. EGK reserves the right to refuse any inappropriate wreath.

Please deliver all wreaths to Crossroads Country Café, 15916 W. High St., Middlefield by Nov. 23 or arrange pickup by calling 440-413-0557. Registration forms are available at Crossroad Country Café. Please return your registration form with the registration fee of $10, payable to East Geauga Kiwanis by Nov. 23. This can be mailed to East Geauga Kiwanis, P.O. Box 187, Middlefield, OH 44062. Upon receipt of your registration, you will be sent a confirmation by e-mail or mail. If you do not receive a confirmation, call Judy 440-413-0557.

All wreaths will be on display in the banquet room from Nov. 29 - Dec. 3. All wreaths will be auctioned on Saturday, Dec. 3 at Crossroads Country Café banquet room. A social hour with wine and hors d’oeuvres will begin at 6 p.m. with a silent auction at 7 p.m. All proceeds will benefit the programs of The East Geauga Kiwanis Club. Please visit our Web site for more information at www.eastgeaugakiwanis.org.

Geauga County’s Largest Treasure Chest

Auntie’s Antique Mall15567 Main Market (Rt. 422) • Parkman, OH 44080

(located 1 mile west of Rt. 528 on Rt. 422, south side)

–100 DeALers in 14,000 sq. fT. of AnTiques – OPen 7 Days a Week: 10am - 5PM

www.auntiesantiquemall.com440-548-5353

Happy Thanksgiving!

Furniture Repair & Restoration

Layaway & DeliveryAvailable

Christmas Cookie SaleAn attractive assortment of delicious holiday goodies

for just $6.50 per pound!Limited quantities available, so call ahead to avoid disappointment.

To place orders call:Gilberta Town 440-632-1025Betty Roose 440-632-0459

(If you leave a message, please include name, number of boxes wanted, and daytime phone number.)

Pick-ups on Friday, Dec. 9 between 10:00am & 5:30pmMiddlefield Historical Society (Lower Level)

14979 South State Ave., Middlefield(Payment made at time of pick-up)

November SPECIAL

brazilian blowout™

$15OFF

(reg. $160 & up)Valid w/coupon only.

Exp. 11/30/11

Leaves hair

smooth & frizz-free WITHOUT

harshchemicals.

www.brazilianblowout.com

440-632-5937Closed Mondays; Tues-Wed 9-7:00;

Thurs 9-8:00; Fri 9-5:00; Sat 8:30-3:00

Harrington Square Mall Middlefield

December 1 the more products you purchase, the more you save!buy 1-2

10% off buy 3-4

15% offbuy 5-6

20% off December 3

Representative will be here 10-3

Representative will be here 11-3

the more products you purchase, the more you save!buy 1-2

10% off buy 3-4

15% offbuy 5-6

20% off

Annual Christmas Open House Dec 1st, 11:00am till 5:30 pm

serving the public...the community...for 28 years

Christmas Crafts

at Yankee LakeNov. 26 & 27

Sat 10am-5pm • Sun 10am-4pm$2 Admission

Will delight all shoppers with more than 125 vendors of holiday crafts and food!

Both Shows at Yankee Lake Ballroom

Rt. 7, Brookfield, OH 44403(330) 394-1062

Sunday, November 20 • 1pm-4pmLight Refreshments & Door Prizes

Enjoy a Holiday Seasonal Demonstration by “ Mr Christmas “

Listen to His Great White House StoriesPurchase Ornaments & Have Them

Signed Free by Bill

Servants of Mary Center for Peace6601 Ireland Rd., Windsor 44099

(440) 272-5380www.servantsofmary.org

Sponsor a Family“Sponsor a Family” is the holiday program that provides food and gifts to low income

families and seniors in Geauga County. When it first began in 1971, Sponsor a Family provided two dozen families with Christmas baskets. Last year, 630 families received help. Over 1,322 children received toys and gifts, and between 15,000 and 20,000 pounds of food was donated, sorted, packed, and delivered.

Sponsor a Family matches low income families who need assistance during the holidays with churches, organizations, companies, families, and individuals who want to help. The goal is to match as many families as possible with Sponsors from the community. Those not matched with a designated sponsor will receive aid from donations made to Job and Family Services. Area schools, businesses, organizations, and churches collect food and toys, and individuals and families have made donating to Sponsor a Family part of their holiday tradition. Monetary donations are used to purchase meat, staples, and other basic items.

Sponsor a Family volunteers are an essential part of the program. Volunteers donate time to sort and pack food and gift donations for the families and make deliveries.

Toy collection drives will begin the week of Nov. 14 at the following collection points: The Middlefield Banking Company in Middlefield (main branch); Huntington Banks in Middlefield, Chardon and Burton; Geauga Savings Bank in Newbury and Citizens Bank in Bainbridge and Chesterland.

To make donations, volunteer time, or for information, contact Sara Shininger at 440-285-9141. Monetary donations are accepted to purchase food and other items not provided by donations. Checks must be made payable to “Special Services.” Please indicate Sponsor a Family in the memo portion of the check. Checks may be mailed to P.O. Box 309, Chardon, OH 44024. New toys, coats and other donations are accepted at Geauga County Job and Family Services, 12480 Ravenwood Drive, Chardon.

Geauga Credit Union Food DriveIn the spirit of giving this holiday season, Geauga Credit Union, Inc. will be holding an

ongoing food drive now through Dec. 20. Everything collected during this food drive will be split between the Burton and Middlefield food pantries. Non-perishable food items as well as personal items such as toothbrushes, toothpaste, shampoo, hair conditioner, deodorant, soap and toilet paper can be dropped off, during business hours, at the credit union office at 14499 N. Cheshire St. in Burton, across from Berkshire High School. Monetary donations are welcome and will assist the pantries with the purchase of items that are in short supply.

440-834-8476

Open Mon-Sat 8am-5pm

14320 Main Market Rd. (Rt. 422)Troy Twp. (Welshfield) Ohio Only the Freshest, Tastiest, and

Leanest Cuts of Meat for Every Day!Beef • Pork • Chicken

–Locally Raised Beef & Pork–

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We Process Wild Game:Smokies • Jerky • Summer Sausage • Trail Bologna

Order Your Fresh, All-Natural Turkeys Now!

Delivery Available!

Call us for all of your holiday poultry

& meats!

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