THE HORIZON June 2013 Volume 2, Issue 6
The Official Newsletter for the residents of Prairie On The Creek
Important Dates JUNE 1, 2013 JUNE 16, 2013
FREE PET FAIR FATHER’S DAY
City Of Kyle Events JUNE 4, 2013 KYLE CITY COUNCIL MEETING JUNE 7, 2013 TEEN NIGHT (KYLE POOL) JUNE 13, 2013 KYLE PUBLIC LIBRARY BOARD MEETING JUNE 14, 2013 MOVIES IN THE PARK (GREGG-CLARKE PARK) JUNE 18, 2013 KYLE CITY COUNCIL MEETING JUNE 21, 2013 FAMILY NIGHT (KYLE POOL)
Save The Dates JULY 4, 2013 INDEPENDENCE DAY CELEBRATION FIRWORKS SHOW JULY 26, 2013 DIVE-INN MOVIE AT THE POOL
Copyright © 2013 Peel, Inc.
Cook’s Corner
MORNING GLORY BREAD 1 cup vegetable oil ½ cup milk 4 eggs 3 cups all-purpose flour 1 ½ cups granulated sugar 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 3 cups grated carrots 1 can (20 oz.) crushed pineapple, drained 1 cup chopped pecans 1 cup raisins 1 cup shredded coconut Preheat oven to 350 degrees. Spray Bundt pan with vegetable oil spray. In large mixing bowl, combine oil, milk & eggs. In a separate bowl, combine flour, sugar, baking powder, baking soda and cinnamon; mix well. Add all at once to egg mixture; stir just until dry ingredients are moistened (mixture will be thick). Fold in carrots, pineapple, pecans, raisins and coconut. Spoon into prepared pan. Bake 50-55 minutes or until toothpick inserted into bread comes out clean. Cool 10 minutes in pan on wire rack; remove from pan & cool completely. Yields 8 cups of batter.)
Prairie On The Creek - June 2013
1