100 BLOCK OF SOUTH CEDAR STREET

  9:30 – 10:00 am                                 East Lincoln High School Band

10:45 – 11:15 am                                  North Lincoln High School

12:00 – 12:30 pm                                Lincolnton High School Band

  1:45 -   2:15 pm                                  West Lincoln High School Band

Citizen Center Stage

SW CORNER OF JAMES WARREN CITIZENS CENTER PARKING LOT

  9:00 -   9:30 am                     Mickala Sherbert                            Vocalist, Country Music

  9:50 – 10:45 am                     Cadence                                              Variety Music

11:05 – 12:00 pm                     The Basement Boys                       Classic Rock and Roll

12:20 -   1:15 pm                     3:16                                                       Contemporary Christian                     

  1:35 -  2:30  pm                     The Sho-Tyme Band                        Southern Rock, Country, Beach        

  2:50 -  3:45  pm                     Jimmy’s Moped                                Rock Covers

Fifth Third Bank East Main St Stage

Sponsored by Fifth Third Bank

FOURTH BLOCK OF EAST MAIN STREET

  9:00 -   9:30 am                     Justin Lee Smith                                 Vocalist

10:00 – 10:45 am                     Firm Foundation                                Gospel Band

11:15 – 12:00 pm                     Willow Creek Bluegrass                     Bluegrass                    

12:30 -   1:15 pm                     Furioso Musical                                   Music of Mexico

  1:15 -   1:45 pm                     Star Struck Dance Studio

  2:00 -   2:45 pm                    Real Life Movement                           Contemporary Christian Band

  3:00 -   3:45 pm                     J and The Kudzu Conspiracy          Rock Band                 

West Main St Stage

FOURTH BLOCK WEST MAIN STREET

  9:00  – 10:00 am                    Karaoke by Dante’

10:00  – 10:30 am                    The Allens                                           Southern Gospel Singing                   

10:30  – 12:00 pm                    Karaoke by Dante’

12:00  – 12:30 pm                    Alternative Steps Dance Studio

  2:00  -   2:45 pm                    Carolina Firefox                                  Bluegrass

  2:45  -   3:30 pm                    Karaoke by Dante’

Citizen Center Auditorium

INSIDE JAMES WARREN CITIZEN CENTER

10:00 – 10:30 am                     Dancer’s Edge Dance Studio

10:45 – 11:15 am                     Star Struck Dance Studio

12:00 – 12:30 pm        

12:30 -   1:45 pm                     Zumba With Lee Ann

  2:00 -   2:15 pm                     Manantial De Vida Church of God    Christian Dance

ALL SCHEDULES SUBJECT TO CHANGE

Apple-Dapper Cake

2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1-1/2 cups vegetable oil
3 well-beaten eggs
1 cup chopped pecans
3 cups diced apples
1 teaspoon vanilla

In a large bowl, mix all ingredients together with a spoon. Do not use mixer. Spoon the mixture into greased and floured Bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes.

Glaze
1 stick butter
1/4 cup milk
1 cup brown sugar

Mix together in a small saucepan. Bring to a boil and boil for 5 minutes without stirring. Beat with mixer until very thick. Spread over cool cake.

Sherried Apple Butter

4 lbs. tart cooking apples, cored and quartered (16 medium)
4 cups apple cider or apple juice
1 cup apple cider vinegar
5 cups sugar
1 cup cooking sherry wine (the alcohol evaporates during cooking)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

In a heavy 6-quart pot, combine the quartered apples, apple cider and vinegar. Bring to a boil, then reduce heat and simmer, covered for one hour or until apples are very tender. Puree apple mixture through a food mill into a large bowl. There should be about 10 cups of puree. Return puree to pot and stir in sugar, sherry and spices. Bring to a boil, reduce heat and boil gently for 1-1/2 hours or until mixture is very thick, stirring frequently to prevent scorching. Ladle the mixture into hot, clean pint jars, leaving one half inch head space. Adjust lids and process in boiling water bath for 10 minutes – start counting time when water returns to boiling.

Makes approximately 4 pints.

Apple-Raisin Relish

2 cups sugar
1 cup chopped dried apricots
1 cup golden raisins
1/2 cup slivered almonds, toasted
1/4 cup white vinegar
2 tablespoons grated orange rind
4 Granny Smith apples, peeled and chopped

Bring all ingredients to a boil in a large saucepan, stirring constantly. Reduce heat to low, and simmer, stirring often, 20 to 25 minutes, until apples are tender and mixture has thickened.

Sav’n the TaTa’s Think’n Pink Apple Rhubarb Custard Pie

2 boxes Pillsbury Ready Made Pastry (1 box for 9-inch two crust pie and 1 box for decorations and wrapping apples)
4 eggs
2-1/2 cups sugar
4 tablespoons milk
1/3 cup flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Drops of pink food coloring to get whatever shade of pink that you choose
3 cups sliced, fresh apples (I use Golden Delicious)
2 whole apples (cored and stuffed with brown sugar) for TaTa’s on top of upper crust
2 cups diced rhubarb (cut small…1/8 inch)
2 tablespoons butter

1. Heat oven to 400 degrees.
2. Beat eggs slightly…add remaining ingredients except butter and mix thoroughly.
3. Pour into pastry-lined pie pan. Dot with butter.
4. Cover with pastry top and decorate with your choice of cookie cutters or lattice or whatever. In this “Breast Cancer Awareness Pie”, I chose to make 2 TaTas on the top, by taking 2 apples and covering them with part of the 2nd box of pie crust. Then I decorated with pastry ribbons…hand-cut out. Dab/rub milk on top of crust and sprinkle with sugar and cinnamon.
5. Cover edge of pie with 2-3 inch strips of aluminum foil and cover the entire TaTa’s with foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake approximately 50-60 minutes or until nicely browned. Best to serve slightly warm… good with ice cream.

Upside-Down Apple Cake

1-1/2 cups chopped nuts
1 cup coconut
1 cup chopped apples
1/4 cup brown sugar
1/2 stick margarine, melted
1 box yellow cake mix
1 cup chopped apples
1 teaspoon cinnamon
1 stick melted margarine
1 box powdered sugar
1 (8 oz.) package cream cheese

Lightly grease 13×9 inch pan. Sprinkle chopped nuts and coconut in bottom of pan. Toss chopped apples, brown sugar and margarine together and spread over nuts and coconut. Mix cake mix by directions on box and add 1 cup chopped apples and cinnamon. Spread over mixture in pan. Cream melted margarine, powdered sugar, and cream cheese. Spread on cake mix and bake at 300 degrees for 1 hour. Cool in pan. When cool, turn on to cake plate.

Apple-Raisin Chicken Salad

2 medium red apples, cut up (such as Red Delicious)
1 tablespoon orange juice (or lemon juice)
2 cups cooked chicken; cut up
1/2 cup raisins
1/2 cup chopped pecans
1/4 cup chopped sweet bell pepper
1 stalk of celery, cut into small pieces
1/3 cup sweet pickle cubes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon apple pie seasoning
1 tablespoon granulated sugar
1/2 cup mayonnaise

1. In a large bowl, toss apples and orange juice together thoroughly.
2. Stir chicken, raisins, bell pepper and pickle cubes in with the apples. Set aside.
3. In a smaller bowl combine salt, pepper, poultry seasoning, apple pie seasoning, sugar and mayonnaise.
4. Add mayonnaise mixture to chicken. Stir to mix. Refrigerate if not planning to serve immediately. Serve on bread or crackers.

Adams Apple and Eve’s Fig Leaf Pie

1 box Pillsbury Pie Crust
4 cups peeled and sliced apples
1/3 cup flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup brown sugar
4 oz. fig preserves
8 oz. cream cheese (1 package)
1 can sweetened condensed milk (use only 4 oz. of it)
1 small package mini marshmallows

1. Toss flour, brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg with sliced apples.
2. Fill the bottom piecrust with the above apple blend.
3. Blend cream cheese, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice and 4 oz. sweetened condensed milk (enough to soften the cheese, so it’s spreadable) and layer on top of apples.
4. Spread fig preserves on top of cheese layer.
5. Cover figs with mini marshmallows.
6. Close pie with top crust. If you want to make it fancy, decorate as desired. I slice my pie crust into 1 inch strips and give a little twist.
7. Pain top crust with light coat of milk and dust with cinnamon and sugar.
8. Bake at 350 degrees for 40 minutes or until golden brown. Be sure to put aluminum foil on edges for the first 20 minutes to prevent excess browning.

Chunky Apple Cake

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped, peeled tart apples

Butterscotch Sauce:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Spread into a greased 13x9x2 inch baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

Meanwhile in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Serve with cake.

Yield: 12-14 servings.

Cheesey Apples

6-8 apples – peeled and sliced (tart apples recommended)
1 stick butter
3/4 cup flour
1 cup sugar
1/2 lb. Velveeta cheese

Place apples in well greased casserole dish. Cream butter, cheese, flour and sugar, spread on top of apples. Bake uncovered at 350 degrees for 45 minutes to 1 hour. Top should be golden brown.