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Womens Page

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Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas,gardening, book clubs, children's stories and

activities and other things that you would like to see in the Gazette.


—— BOO Y'ALL ! ——-

Since we have moved to Holly Lake Ranch, we seldom have the joy of "Trick or Treaters!"

I always loved the cute spooks and lovely fairies..... not to mention a witch or two!

Just in case you DO have some this year, I am including a Crockpot Candy recipe that should take care of a bunch of tricksters!


1 16 ounce Jar of salted dry roasted peanuts

1 16 ounce unsalted dry roasted peanuts

1 ( 4 oz. pkg.) German Sweet Chocolate

1 ( 12 oz. pkg. ) milk chocolate chips

1-1/2 lbs. white almond bark ( 1 package is that amount!)

Put all the ingredients in the crockpot inlayers as they are written above.

Cook on low for 2 hours.

Stir until all is one color ( light brown) and drop on waxed paper. Let cool

thoroughly. This recipe makes about 100 pieces when dropped with a



Tiny apple pies for little trick or treaters!

1/2 cup sugar

2 teaspoon ground cinnamon

1 pkg. refrigerated pie pastry

3 Tablespoon butter, melted and divided

2 medium tart apples, each cut into 8 wedges

In a small bowl, combine sugar and cinnamon; set aside 1 Tbsp.

On a lightly floured surface, unroll pastry. Brush with two

Tbsp. butter; sprinkle with remaining sugar mixture.

Cut each sheet into eight 1 inch strips, about 8 inches long.

Wrap one strip around each apple wedge, placing sugared

side of pastry against the apple.

Place on parchment paper-lined baking sheet. Brush tops

with remaining butter; sprinkle with reserved sugar mixture.

Bake at 425 for 13-15 minutes or until pastry is golden brown.

Serve warm! ( if possible between door bells! )

——— Did you know that October is NATIONAL APPLE MONTH ? ——-