• Originally published October 27, 2009 at midnight, updated October 28, 2009 at 12:56 p.m.

• PUMPKIN APPLE BUTTER1 (15 oz.) can pumpkin

  1/2 cup brown sugar, packed

  1 cup applesauce

  1 tsp. pumpkin pie spice

  3/4 cup apple juice

  Combine all ingredients in a saucepan. Bring to a boil over medium heat. ...

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PUMPKIN APPLE BUTTER1 (15 oz.) can pumpkin

1/2 cup brown sugar, packed

1 cup applesauce

1 tsp. pumpkin pie spice

3/4 cup apple juice

Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat: simmer for 11/2 hours. Chill. Keep refrigerated. Makes 2 pints.

POPCORN BALLS

1/2 pound popcorn

2 tsp. cream of tarter

2/2 cup corn syrup

2 Tbsp. melted butter

2 cups sugar

2 tsp. vanilla

2/3 cup boiling water

1/8 tsp. baking soda

2 Tbsp vinegar

Pop corn. Place in a large pan. Combine syrup, sugar, water and vinegar. Heat to boiling.

Add cream of tarter, continue to boil to soft crack stage (275-280 degrees). Remove from heat. Add butter, vanilla and baking soda. Pour over popcorn. Form into balls.

GINGERBREAD STREUSEL MUFFINS

3 cups all purpose flour

½ tsp. ground cloves

3 tsp. baking soda

2 eggs

½ tsp. salt

2 cups light molasses

1 tsp. ground cinnamon

1 cup butter or margarine, melted

1 tsp. ground ginger

Preheat oven to 350. Lightly grease and flour muffin tin. In medium bowl, mix flour with baking soda, salt and spices. In large bowl, using electric mixer beat eggs with molasses, butter and 1/2 cup hot water until well combined. Gradually beat in flour mixture, beating until smooth. Spoon batter into prepared muffin cups, filling 3/4 full.

For Streusel topping: combine 1/4 cup sugar, 2 Tbsp. flour, ½ tsp. ground cinnamon in medium bowl. Cut in 2 Tbsp. butter or margarine with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. Bake for 30 minutes or until wooden pick inserted I center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

BANANA COCONUT BARS

11/2 cups sugar

1/2 cups sour cream

1/2 cups margarine

2 cups flour

2 eggs, beaten

1 tsp. baking soda

1 cups coconut

2 ripe bananas

1/2 tsp. salt

Combine sugar, margarine and eggs. Add dry ingredients, bananas, sour cream and coconut.

Batter will be thick. Bake 20 minutes in jelly roll pan at 350 degrees.

Fall has finally arrived just in time to set the mood for the John Wesley United Methodist Church 10th Annual Angels and More Craft Show, at 8300 N.E. Zac Lentz Parkway and Mallette Drive, on Nov. 7, from 9 a.m. till 3 p.m.

Admission is free and door prizes will be drawn every half hour. A breakfast of homemade sausage kolaches and iced cinnamon rolls will be on the menu from 9 to 11 a.m. A dine-in or carry-out chicken spaghetti dinner with salad and garlic bread will be served from 11 a.m. to 2 p.m. Tea, coffee and soft drinks will also be available throughout the day.

Numerous vendors from Victoria and the surrounding area will be displaying their crafts for sale. Items for sale will include: country folk art, jewelry, candles, quilts, handmade wearables, baby items, floral art, hand-carved wood items, wreaths, angels and Christmas items.

There will be several booths, and a silent auction - with a wide range of items, including lots of brand new merchandise as well as memorabilia and collectibles to bid on.

The booths feature a variety of handmade items ranging from delicate hand-sewn treasures to wood crafting. This year, our Tuesday group ladies have created a queen size quilt, titled Elegant Memories. The quilt is being raffled, and the winner will be announced at the end of the day.

Raffle tickets can be purchased from any church member or Saturday at the craft show. An entertainment booth will offer gently used books, CD's, DVD's and video tapes. The Sweet Shoppe will feature homemade pies, cakes, cookies, candies, bread and all kinds of goodies.

Mark your calendars and plan on spending the day. Bring a friend and enjoy breakfast and lunch, while getting a jump-start on your Christmas shopping or just pick out some great items to treat yourself.

For more information or questions, call Janet Myrick at 361-572-0390.

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