Riley Buttress, daughter of Jeannine and Dr. Bryan Buttress, was awarded first place at the 29th Fiddle Festival Aug. 25 – 27 at the Grand County Inn in Branson. She was accompanied on the guitars by current State Fiddle Champion and Riley’s teacher, Junior Marriott, of Ava and Tom Weisberger of Michigan, who is also an accomplished fiddle player. Buttress also took third place in the Anything Goes Competition. She played and sang “Old Fashion Love.”
JOKE OF THE DAY
Question: What do you do if you are attacked by a circus mob?
Answer: Go for the juggler.
RECIPE OF THE DAY
Gooey Pumpkin Butter
Cake with Pecans Cake base:
• 1 box yellow cake mix
• 8 tablespoons (one stick) unsalted butter, melted and cooled slightly
• 1 egg Filling:
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 8 tablespoons (one stick) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla
• 3 eggs
• 1 (16-ounce) box or bag powdered sugar
• 2 teaspoons pumpkin pie spice
• Caramel sauce and candied pecans, for topping
Steps:
Heat oven to 350°F. Line bottom of a 10-inch round spring-form pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13x9inch pan).
Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
Bake one hour to one hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13×9-inch pan, lessen the baking time). Cool completely on a cooling rack. Remove sides of spring-form pan. Serve slices of cake with caramel sauce and candied pecans on top.
To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com