28th Annual Christmas and Candlelight Music Program | Historic Washington State Park

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Christmas at Candlelight begins this Saturday!

As some of you know to get events such as Christmas and Candlelight to look like the pictures above, it takes many days of the pictures below to make it all possible. Without the help of our volunteers Christmas at Candlelight or any other special event would certainly suffer. Our volunteers are our life’s blood, so to speak, and it is with this understanding that we at Historic Washington State Park give a warm and heart felt Thank You to all of our volunteers!

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12/3/2014

28thAnnual Christmas and Candlelight Music Program

Saturday,December 6, 2014

Color:Pastel/Light Green

WPA Gym

5 – 5:30          Nashville Primary School Choir – Nashville, Ark.

5:45 – 6:15    Home School Group Keepers – Amity, Ark.

6:30 – 7:00    Lake Hamilton High School Choir – Hot Springs, Ark.

7:15 – 8:00    BerylHenry Elementary Choir – Hope, Ark.

 Royston House

5—8                Brenda Westerbuhr and Trudy Gibson, violinists – Washington, Ark.

Washington Methodist Church

5 – 5:30          St.Luke CME Choir – Ozan, Ark.

5:45 – 6:15    Peggy Williams, pianist – Hope, Ark.

6:30 – 7:00    Shelly Keith – Hope, Ark.

7:15 – 8:00    Hempstead County Melody Boys – Hope, Ark.

 Washington Baptist Church

5 – 5:30          Jan Whatley, Flute Player – Hope, Ark.

5:45 – 6:15    Randy Banks and Friends – Hope, Ark.

6:30 – 7:00    Adams Trio – Crossroads, Ark.

7:15 – 8:00    TBA

 Washington Presbyterian Church

5 – 5:30          First Presbyterian Choir – Hope, Ark.

5:45 – 6:15    Beth Formby – Hope, Ark.

6:30 – 7:00    Texas High School Choir – Texarkana, Texas

7:15 – 8:00    Jacque Ford, pianist – Washington, Ark.

 WilliamsTavern Restaurant

5—6:15          The Keiths – Hope, Ark.

 1874 Courthouse

5 – 5:30          TBA

5:45 – 6:15    Silvey Family – Bodcaw, Ark.

6:30 – 8:00    Hank Felton and Family – Mt. Ida, Ark.

Tickets the day of the event are $10.00 per adult, $5 for children (plus tax). For $1 off advance tickets contact SARA( Southwest Arkansas Regional Archives) at (870) 983-2633.

Thank you Paul!

We at Historic Washington want to say a special thank you to Paul Oller who has graciously donated his time to take pictures for us here at the park. Several of them have been featured in our newsletter and some have even made the local Hope Star. We say thank you for all of the hard work you have done.

As American as Fudge!

While the saying has not caught on yet fudge is indeed an American invention. While it is not known in what part of the US it originated it is believed that fudge was first mentioned in a letter written in 1886 by a student at Vassar College to her mother. From there it spread to other women colleges and quickly became a favorite at Christmas time.

For a more detailed history click the link below.

[Source: http://www.thenibble.com/reviews/main/candy/old/history-of-fudge.asp]

Receipt and Recipe

Oh Fudge!

If you have never made fudge before or have an important meeting that you forgot about and don’t have much time then this recipe might be for you!!

Five Minute Fudge

Prep Time: 5 Minutes     Cook Time: 4 Minutes    Total Time: 9 Minutes

Is that a sweet of enough time for ya?!

Ingredients

32 ounce bag powdered sugar

1 cup cocoa powder

1 cup unsalted butter (2 sticks)

½ cup milk

1½ cups raw walnuts

2 tablespoons vanilla

Instructions

Line a baking sheet or casserole dish with foil.

In a large bowl, combine powdered sugar and cocoa powder and stir until they seem reasonably well mixed.

There are two options for heating the dairy. If you prefer to use the microwave, add butter and milk to powdered sugar and cocoa and microwave on high until the butter is completely melted, 2-4 minutes. If you prefer to heat on the stove, heat butter and milk over medium heat, swirling pan occasionally, until melted, about 4 minutes. Then add melted mixture to powdered sugar and cocoa. I’ve made this fudge both ways – it turns out the same using either method.

Stir hot melted butter and milk into the sugar and cocoa mixture until very well combined. You need to work fast because you want to spread the mixture while its still hot, but you want every spec of sugar to be well incorporated.

Once chocolate mixture is thoroughly mixed, stir in walnuts and vanilla.

Immediately pour warm fudge into prepared dish and spread to desired thickness. I only used about 60% of the surface of my baking sheet and made a 10×10 inch square with my fudge. It will only spread as far as you want, so make it as thick as you’d like the individual pieces to be. Allow to fully set at room temperature.Our house is always freezing, so it didn’t take much time. If you live in a warm house, it may take several hours or even a bit of refrigeration.

Lift foil out of dish and transfer fudge to a cutting board. Use a sharp knife to cut squares.

Store in airtight container.                                                  

[Source:  http://selfproclaimedfoodie.com/five-minute-fudge/]

We have done it again!

Historic Washington State Park has been awarded park of the year for our region for the third year in a row. Just some of the factors considered for the award are visitor comments, maintenance and operations, budget management, interpretive program development and volunteer program activities. Without the positive attitude of our employees, the commitment to excellence and teamwork of all of our staff none of this would be possible!

A big part of our reason for winning Park of the Year is the great food served at our Williams’ Tavern. If you haven’t eaten there in awhile stop by and congratulate them. I know they would love to have you.

150 Years Ago

November 30, 1864 Issue

https://drive.google.com/file/d/0B8l2WCE5PNLBMmhLbWhrZGM4SXc/view?usp=sharing

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