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The week began on Nov. 4 with men's coffee as well as women's coffee to give everyone the chance for some fellowship. The men also had doughnuts, while the women partook in rhubarb coffee cake whipped up by some of the American Heritage Girls' group.
In addition, there was bingo and evening violin music.
On Nov. 5, there was a reflection service along with an election event with popcorn plus bingo in the evening.
Wednesday started with reminiscing time where the residents discussed the recent time change as well as the aftermath of the election. After lunch, there was piano music and a visit from some rabbits.
On Thursday, there was the monthly story time with the Eureka Public Library where residents shared favorite daily blessings. There also was an afternoon visit and performance by the Eureka College choir and "On This Day in History."
Friday began with devotions/exercises, a sing-along and a drive around town for some of the residents while others enjoyed craft time.
Apple Meringue Pie
Preheat the oven to 425 degrees Fahrenheit. Line a 9-inch pie plate with the dough. Crimp the edges. Pierce the bottom all over with a fork then refrigerate 15 minutes.
Line the crust with foil and fill with pie weights or dried beans. Place on a baking sheet and bake until set, or for about seven minutes. Remove the foil and weights. Continue baking until golden for six more minutes. Transfer to a rack to cool.
Meanwhile, spread the almonds on a baking sheet and bake until golden, or for eight minutes.
Combine the apples, five tablespoons of sugar, the butter, lemon juice and vanilla in a saucepan. Cover and cook on medium until the apples are tender, or for about 12 minutes. Uncover and cook and while in the process, mash and stir with a potato masher until saucy and caramelize for 12 more minutes. Let cool for about 15 minutes.
Transfer the apples to the pie crust and sprinkle with the toasted almonds. Beat the egg whites and salt with a mixer on medium speed until foamy for about two minutes. Add the other six tablespoons of sugar and beat until stiff, or for two to three more minutes.
Transfer the meringue to a pastry bag fitted with a half-inch star tip. Pipe around the edge of the pie then pipe in a lattice pattern. Bake until the meringue is golden, or for up to 15 to 20 minutes then let cool.
