Halloween is right around the corner!

Downtown trick or treat in Purcell will be held Tuesday, October 29, and city-wide trick or treat will be held Thursday, October 31.

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Happy birthday to Jim Blevins, Mike McGregor, Henry Dumas, Lisa Clark Robertson, Gustavo Chacon, Pat Sheehy, Brad Clark, Cristina Hernandez, Carlos Pacheo, Fernando Ivan Auz, Laura Clark Smith, Jeffery Wood Jr., Brandon Powell, Mike Foshee, Shelly Matthews, Alyssa Rooker, Cannan Haynes,  Ryki Gay Hudson, Peggy Rauser, Josh Burrus and Libbie Hays.

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The Purcell Public Library invites its youngest guests to STEAM learning at the library’s weekly Preschool and Toddler Story Times.

Story Times are scheduled for 10:30 a.m. each Thursday.

Each of the story times feature stories, science, tech, engineering and math, art, crafts and hobbies to help young children in developing their pre-reading skills.

Advance registration is requested, but is not required.

For more information, visit the library, call 405-527-5546 or go online to www.pioneerlibrarysystem.org/purcell.

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The Purcell Public Library welcomes one of its best book buddies, Lilly the Mouse, for her special Lilly Open House for first graders, taking place at 4 p.m. Friday, October 11.

During the early part of this school year, Lilly has been making visits for classrooms to talk about reading and libraries and invite students to come visit her at the library.

Lilly is the central character in Kevin Henkes’ popular book series, which is perhaps most famous for “Lilly’s Purple Plastic Purse.”

Activities at the event will include snacks, refreshments, games, crafts, photos with Lilly and a chance to see all the library has to offer and, if you aren’t already, to get signed up for a library card.

Registration is not required to attend.

For more information, visit the library, call 405-527-5546 or go online to www.pioneerlibrarysystem.org/purcell. 

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Washington’s 37th Annual All-School Carnival will be held Thursday, October 24.

The public is invited to join in a night of fun, food and games. 

The activities will be held from 5:30-9 p.m.

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The Purcell Public Library will offer its resources and the knowledge of an experienced genealogy researcher Wednesday, October 16, from 2-4 p.m. in the Meeting Room.

Participants can bring their specific questions or just learn more about starting their family research and about all the resources the library has to offer.

Ages 18 and up may participate, and no advance registration is required.

For more information call the library at 405-527-5546.

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Teens are invited to the Purcell Public Library for Teen Lounge on Tuesday, October 15, from 3:30-4:30 p.m.

School can be exhausting. Teen lounge is a weekly program to hang out and relax and have some fun. Many of the things we will be doing will be cooking, gaming, arts and crafts, and technology.

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The Purcell Library is presenting “Dragon’s Breath Slime” Thursday, October 17, from 3:15-4:15 p.m.

Join other children for a STEM program that has attendees making some slime that looks like it just erupted out of the mouth of a dragon!

For more information call the library at 405-527-5546.

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This cake is perfect for breakfast, a snack or dessert.

Pumpkin Honey Bun Cake For the Cake Batter:

1 box super moist yellow cake mix

1/2 cup vegetable oil

4 eggs

1/2 cup sour cream

3/4 cup canned pumpkin (not pumpkin pie mix)

2 1/2 Teaspoons pumpkin pie spice

3/4 cups brown sugar

1/2 cup chopped walnuts

For the Glaze:

1 cup powdered sugar

2 Tablespoons milk

1 Teaspoon vanilla

Heat oven to 350°.

Greased the bottom and sides of a 13x9 inch baking pan.

Place the cake mix, oil, eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.

In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.

Place in the oven and bake about 35-40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

For the glaze, place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

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