Through the Eyes of a Child”
Restoration Village’s book, 131 pages, perfect binding, soft cover. Once you know, How can you not do something?
Stories that will tug at your heart, cause some chuckles,
bring a few tears and increase your awareness of this too seldom
mentioned menace preying upon our children.
Order yours and a friend’s copy today for a suggested donation of $12.50 each, postpaid, from the Village.
“Gathering at the Stable” – A 44-page booklet of Christmas stories from Restoration Village. From the night of songs, skits, poetry and the story of the birth of Christ, the season is one of bringing joy to all that reside at the Village. Available for $5 postpaid from Restoration Village.
Cry for the Children – Bumper sticker. Show and tell others that you are aware
Restoring the Wounded Soul Through Forgiveness – As children we were taught to “forgive and forget,” right? Wrong! Beverly’s 30-page booklet helps us to understand Biblical forgiveness and what it means to the victim and his/her perpetrator.
Restoring the Wounded Soul Workbook -$15.00 – A fourteen-week recovery plan presented with a support group format. This recovery plan is applicable to any type of wound that you may have suffered – emotional, physical, or sexual. Take a look at these statistics: 1 in 4 women are sexually abused; 1 in 5 men are sexually abused; 66% of teenage girls who become pregnant were sexually abused; 95% of prostitutes were sexually abused; 50% of young people in prison were sexually abused; and currently 1 in 3 children, age 5 and under, are sexually abused. This is not a problem, it is a tragedy. Join us as we …..”Cry for the Children.”
Moments, Memories, and Manna – $15 – A sampling of moments and a collection of recipes and the memories that go with them from the home and heart of Beverly.Community Cookbook featured in ‘America’s Best’
The Morning News
Moments, Memories and Manna Written by Beverly Engle reveals as much about the recipes enjoyed by their family and friends as it does about the people themselves. This book, from which recipes were selected for publication in “America’s Best Recipes – A 1999 Hometown Collection” (Oxmoor House), links each recipe with memories that it evokes for its author. The recipes selected for “America’s Best Recipes” – turtle cake, chocolate-peanut butter cups and apple chimichangas – are comfort foods and family would relish. The stories that these recipes inspire will parallel those in the family histories of many readers.
“Moments, Memories and Manna” also reflects its author’s dedication to community activism. This cookbook was the first fund-raiser for Restoration Village, which Beverly and her husband David founded in 1989. Restoration Village in Rogers is a safe haven for battered women and their families, offering them assistance as they rebuild their lives.
“Moment’s, Memories and Manna” is available through Restoration Village for $15.00.
ORDER INFORMATION: Contact us at restore89@cox.net to request publications -
Turtle Cake
1-package German chocolate cake mix
3/4 cup butter 3 cups nuts, chopped
1/3 cup evaporated milk
1/2 cup evaporated milk
50 caramels, melted
1 (12-ounce) package chocolate chips
Combine cake mix, butter, 1/3 cup evaporated milk and 2 cups nuts. Press half of mixture in a greased and floured 9-inch-by-13-inch baking pan. Bake at 350 degrees for 8 minutes.
Melt caramels with 1/2 cup evaporated milk in a saucepan over low heat.
Sprinkle chocolate chips and 1 cup nuts over baked mixture. Drizzle the melted caramel over the chocolate chips and nuts. at 350 degrees for an additional 20 minutes.
Place the remaining batter over baked mixture and bake at 350 degrees for an additional 20 minutes.
Chocolate-peanut butter cups
1 (11 1/2-ounce) package milk chocolate morsels
2 tablespoons vegetable shortening
24 1-inch paper candy cups 3/4 cup creamy peanut butter
3/4 cup sifted confectioners’ sugar
1 tablespoon butter, melted
Combine milk chocolate morsels and vegetable shortening over hot (not boiling) water. Stir until morsels are melted and mixture is smooth. Remove from heat, but keep mixture over hot water.
Coat inside of 24 candy cups with 1 teaspoon of chocolate mixture. Place candy cups in palm of hand; rotate gently using a rubber spatula to push chocolate up sides of cup. Chill until firm.
In small bowl, combine peanut butter, confectioner’s sugar and butter; mix until well blended.
Using slightly rounded teaspoonfuls, shape peanut butter filling into balls.
Place 1 ball in each cup and press lightly with fingers to flatten. Spoon 1 level teaspoonful melted chocolate mixture on top and smooth over to seal.
Chill until firm, about 45 minutes. Store in refrigerator. Makes 24 chocolate peanut butter cups.
Apple chimichangas
1 (8-ounce) package dried apples or 2 apples, peeled and sliced
1 1/2 cups water
3 tablespoons butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons lemon juice
6 (8-inch) flour tortillas
Butter-flavored cooking spray Vanilla ice cream, caramel sauce, toasted pecans (optional)
Combine apples and water in a large saucepan. Bring to a boil, reduce heat and simmer 20 minutes or until tender. (Add 1/2 cup sugar and reduce water to 1/2 cup for fresh apples.)
Add butter, sugar, cinnamon and nutmeg; cook until butter melts. Set aside.
Heat tortillas according to package directions; coat both sides of each tortilla with cooking spray.
Place about 1/3 cup mixture down center of each tortilla. Fold in sides of tortilla to enclose filling, forming a rectangle. Secure with a wooden pick and place folded side down on a lightly greased baking sheet.
Bake at 450 degrees for 10 minutes or until golden brown. Serve chimichangas warm and add toppings if desired.
Makes 6 servings.