Weston Phipps, of Houston, played with Renee Wood's After Hours Big Band at Mugs Coffee Company in Willow Springs.

Cindy Haley, Jenny Grimm, Pat Lassiter, Mary Henken, Becky Leier, Marjorie Brackett, all of Houston; and M. Sue Goodwin of Summersville attended a glass fusion class at Your Art’s Desire Pottery Studio Monday, Sept. 19, in Mountain Grove.

Houston resident Weston Phipps played with the Renee Wood’s After Hours Big Band Sept. 24 at Mugs Coffee Company in Willow Springs. They offered a great selection of big band, Latin and jazz with a rendition of the Frank Sinatra favorite, “My Way.” Wendy and David Phipps of Houston attended the performance.


Question: What did the duck say when it bought a lipstick? Answer: Put it on my bill!


Pumpkin Spice Donuts Ingredients:

• 2 cups lour

• 1 cup pumpkin puree

• 1/2 cup light brown sugar

• 1/2 cup whole milk

• 1/4 cup butter at room temperature

• 2 eggs

• 1 tsp. each cinnamon and nutmeg

• 1/2 tsp. each allspice, ginger, baking soda and salt


1 1/2 cups confectioner’s sugar

2 tbs. whole milk

2 tsp. espresso (if desired)


Whisk together all of the dry donut ingredients. Once the dry ingredients are combined, add the puree, milk, butter and eggs. Blend on low speed until the batter is slightly thick.

Preheat oven to 325° (you can bake them in a donut pan or fry the batter) Fill a piping bag or a large zip-lock with the batter, ill the donuts molds and bake for 10-15 minutes. If you are frying the donut, you’ll need about 2 cups of oil; fry the donuts for about 5 minutes on each side.

For the glaze, just mix ingredients together until smooth and creamy.

To submit “comings and goings”, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com.

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