The INDEPENDENT, October 3, 2002
«Blooms additions
Paige Elton Cieloha
Paige Elton C ieloha was
born September 26, 2002, to
Frank and Amy Cieloha, for
m erly
of
Vernonia.
She
weighed 7 pounds, 13 ounces
and was 20 inches long.
She will join her brother,
Hayden, at the fam ily home in
Newberg.
Wyatt Howard Jones
W yatt Howard Jones was
born September 25, 2002, to
Thomas and Joanie Jones of
Mist. He weighed 7 pounds 15
ounces and was 19-1/2 inches
long.
He joins brothers Reed and
Brett at the fam ily home.
Grandparents are Louis and
Sally Jones of Rainier and Bev
and Roy Cederstam of Hood
River.
G reat G randparents are
Irene Jones of Birkenfeld and
Aretha Ritz of Vernonia.
Cookin’ with Debbio
By Debbie Johnston
I look out my window at a tree loaded
with Gravenstein apples that I need to pick
for apple pie filling. With so many varieties
of apple here in Vernonia, I took advantage
of these apple recipes. I love the French ap
ple pie recipe. Have fun baking this month.
FRENCH APPLE PIE
1 double 9 inch crust
Nut Filling:
3/4 cup ground walnuts
2 tbls. firmly packed brown sugar
2 tbls. beaten egg
1 tbls. milk
1 tbls. butter, softened
1/4 tsp. vanilla
1/4 tsp. lemon juice
Apple Filling:
5 cups sliced, peeled Granny Smith or Gravenstein apples (about
5 medium or 1-3/4 pounds)
1 tsp. lemon juice
3/4 cup sugar
2 tbls. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbls. butter
1) Crust: Prepare pie crust and press bottom crust into 9 inch
pie plate. Do not bake. Heat oven to 425 degrees.
2) Nut Filling: Combine nuts, brown sugar, egg, milk, 1 tbls. but
ter, vanilla and 1/4 tsp. lemon juice. Spread over bottom of un
baked pie crust.
3) Apple Filling: Place apples in large bowl. Sprinkle with 1 tsp.
Church Directory
V ernonia F oursquare C hurch
A ssembly
of
G od
C hurch of J esus C hrist
of L atter D ay S aints
Pastor Paul Pastor
850 Madison Avenue
Vernonia, 503 429-1103
Darwin Harvey, Pastor
662 Jefferson
Vernonia, 503 429-4615
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Worship 6:00 p.m.
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Bible Study, Wednesday 7:00 p.m.
Youth & Kids , Thursday 7:00 p.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
F irst B aptist C hurch
S eventh D ay A dventist
Men’s Ministry 7:45 a.m.
3rd Saturday each month
John Cahill, Pastor
359 “A” Street
Vernonia, 503 429-1161
Kevin Reiner, Pastor, 543-2254
2nd Ave. and Nehalem St.
Vernonia, 503 429-8301
V ernonia C ommunity C hurch
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Sabbath School 9:15 a.m.
Morning Worship, 11:00 a.m.
Prayer Meeting, Wed. 7:00 p.m.
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children’s Ministry
Nursery Available
Grant Williams, Pastor
957 State Avenue
Vernonia, 503 429-6790
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Children's Church w/Nursery
Sunday Youth Group
Junior High 3:00 - 5:00 p.m.
Senior High 6:00 - 8:00 p.m.
Prayer Meeting, Wed. 7:00 p.m.
Women’s Bible Study, Thurs. 7:00 p.m.
G race R eformed B aptist
C hurch
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 503 429-1919
Sunday Services: Adult Prayer &
Children’s Sunday School 9:45 a.m.
Morning Worship 11:15 a.m.
Evening Worship 5:00 p.m.
Wednesday Service:
All Family Bible Study, 7:00 p.m.
Page 7
Evening Worship
Saturday, 6:00 p.m.
N ehalem V alley B ible C hurch
500 California Ave
Vernonia, 503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
S t . M ary ' s C atholic C hurch
Pastoral Associate
Juanita Dennis
960 Missouri Avenue
Vernonia, 503 429-8841
Mass Schedule
Sunday 12:00 Noon
Religious Education
Sunday 10:30 a.m.
Lee Knowlton, Branch President
1350 E. Knott Street
Vernonia, 503 429-7151
S t . A ugustine (C anterbury )
E piscopal C hurch
The Rev. Robert Grafe, Pastor
375 North St. (Vernonia Grange Hall)
Vernonia, 503 429-3700
Sunday Services 10:00 a.m.
C hristian C hurch
Joel Stith, Pastor
410 North Street
Vernonia, 503 429-6522
Sunday School 9:30 a.m.
Morning Worship 11:00 a.m.
Every Wednesday:
Ladies' Bible Study 9:15 a.m.
Children’s Choir 3:00 p.m.
Family Bible Study 6:30 p.m.
Women's Fellowship, 2nd & 4th
Wednesdays, 1:30 p.m.
lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt.
Sprinkle over apples. Toss to mix. Spoon over nut filling. Dot with
2 tbls. butter. Moisten pastry edge with water.
4) Cover with top crust. Cut slits in top crust to allow steam to
escape. Bake at 425 degrees for 50 minutes or until filling in center
is bubbly and crust is golden brown. Cover edge with foil to prevent
over-browning. Cool until barely warm, serve with ice cream.
APPLE RING COFFEE CAKE
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup chopped walnuts
1-1/2 cups sugar
1 cup vegetable oil
2 eggs
2 tsp. vanilla
2 cups peeled, chopped,
powdered sugar for garnish
tart apples
Pre-heat oven to 325 degrees. Grease 10 “ tube pan; set aside.
Sift together flour, baking soda, salt and cinnamon into large
bowl. Stir in walnuts. Combine sugar, oil, eggs and vanilla in medi
um bowl. Stir in apples. Stir into flour mixture, just until moistened.
Spoon batter into prepared pan, spreading evenly.
Bake 1 hr or until toothpick inserted into center of cake
com es out clean. Cool com pletely on w ire rack. Sprinkle pow
dered sugar over cake.
Serves 12
SOUR CREAM APPLE SQUARES
2 cups flour
2 cups firmly packed brown
1/2 cup margarine or butter
sugar
1 to 2 tsp. cinnamon
1 cup chopped nuts
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
2 cups finely chopped
1 egg
peeled apples
1) Heat over to 350 degrees. In large bowl, combine flour, brown
sugar and butter; beat at low speed until crumbly. Stir in nuts. Press
2-3/4 cup crumb mixture in bottom of ungreased 1 3 x 9 ” pan.
2) To remaining mixture, add cinnamon, baking soda, salt, sour
cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over
crumb mixture in pan.
3) Bake at 350 degrees for 30 to 40 minutes or until toothpick,
inserted in center, comes out clean. Cut into squares. If desired,
serve warm with whipped cream or ice cream.
APPLE DUMPLINGS
Sauce:
1-1/2 cups sugar
1/4 cup red cinnamon candies
1/4 tsp. nutmeg
Dumplings:
2 cups flour
1 tsp. salt
1/2 to 2/3 cup cold milk
3 tbls. butter
1 egg white, beaten
half and half, if desired
1-1/2 cups water
1/4 tsp. cinnamon
2 tsp. baking powder
2/3 cup shortening
6 small (2-1/2 inch diameter) tart,
firm baking apples
1 tbls. sugar
If there is leftover pastry, use for decorative cut-out leaves for
garnishing top of dumpling.
In medium saucepan, combine all sauce ingredients. Bring to a
full rolling boil, stirring occasionally. Set aside.
Heat oven to 375 degrees. In large bowl, combine flour, baking
powder and salt. Using pastry blender or fork, cut in shortening un
til mixture resembles coarse crumbs. Sprinkle flour mixture with milk
while tossing and mixing lightly with fork, adding enough milk until
soft dough forms. Shape dough into ball. Roll on lightly floured sur
face into 1 8 x 1 2 inch rectangle. Cut rectangle into 6 squares; dot
with margarine. Bring corners up to top of apple; press edge to seal.
Repeat with remaining apples. Place in ungreased 1 3 x 9 inch pan.
Pour sauce in pan evenly around dumplings. Brush dumplings with
egg white; sprinkle with 1 tbls. sugar.
Bake at 375 degrees for 40-50 minutes, until dumplings are light
golden brown and apples are tender. Serve warm with half and half.
Yields 5-6 dumplings