October 2009

Newsletter

Parkside Books

208B N. 7 Highway

Blue Springs, MO  64014

Phone: 816-224-9082

Fax: 816-224-0962

e-mail: books @parksidebooks.com

Hours: 9:30 a.m. to 6:00 p.m.  Monday-Friday

9:30 a.m. to 5:00 p.m. on Saturday

www.parksidebooks.com

FREE HIGH SPEED INTERNET

Just bring your laptop and camp out in our Reading Room.

 

Store Events in October

 

.    Wednesday, October14, 10:00 a.m. The Morning Book Club

(discussing: The Birth of Venus by Sarah Dunant)

Wednesdays at   7:00 p.m.  Parkside Writers Group

Saturday, October 24, 1:00 to 3:00 p.m. Book Signing

with Lisa Newkirk and Jennifer Slattery

October Special Event

 

Local author Lisa Newkirk will be at the store on Saturday, October 17^th from 1:00 to 3:00 P.M. to sign her book Super Sticks. 

                        

Lisa Newkirk

This book presents a positive picture of a child with a physical disability. See how Deborah uses her forearm crutches so that her persistence and inspiration shine through in her adventures. Even with a physical disability Deborah helps her friends.

and

 .

Author and speaker Jennifer Slattery will be presenting a dramatical reading from her historical fiction, Journey to the Ice. Come and experience what life may have been like in Ancient Mesopotamia during the time of the Tower of Babel. Autographed copies of her book will be available.

               

Contact Beth at 816-224-9082 to find out more.

October’s

 Store Tested Cookie Recipe

1 ½ cups    brown sugar (packed)

½ cup        shortening

2               eggs

1 ¾ cups    canned Pumpkin

2 ¾ cups    flour  

1 Tbsp.       baking powder

1 tsp.         Cinnamon

½ tsp.        Nutmeg

½ tsp.        Salt

¼tsp.         Ginger

1 cup          raisins   (optional)

1 cup          chopped Pecans (optional)

 

 

Heat oven to 400 degrees. (moderate hot)  Mix sugar, shortening, eggs, and pumpkin thoroughly.  Measure flour into a separate bowl and blend dry ingredients with a whisk.  Add dry ingredients to the pumpkin mixture, stirring until well blended.  Add raisins and pecans if desired.  Drop batter by teaspoonfuls on ungreased baking sheet.  Bake 12 to 15 minutes or until lightly browned.  Cookies may be iced when cool with a thin butter icing.  Makes about 6 doz. cookies. (I make the cookies a bit larger so there are not quite so many. 

 

Butter Icing

 

2 ½ tbsp. soft butter

1 ½ cups sifted confectioner’s sugar

1 ½ tbsp. cream

¾ tsp. vanilla

 

Blend butter and sugar together.  Stir in cream and vanilla until smooth.  Makes icing for approx. 4 doz. cookies.  

Have a great October. 

                    Beth and Marilyn