The tradition continues at the All Saints Holiday Bazaar

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Ninth-annual event highlights crafters, benefits local charities

By Deanna Godman

The ninth ann­ual Holiday Bazaar at All-Saints Catholic Church will be Saturday from 9 a.m. to 2 p.m. The event began as a way for the church to raise money for charity while allowing local craftspeople to sell their wares, said Penny Burns, who has chaired the event since its inception.

The bazaar is now sponsored by the Knights of Columbus, which supports multiple charitable organizations in Spencer County, including Relay for Life and Habitat for Humanity. They also help support the backpack program in the schools, and parishioners in the congregation who have fallen on hard times.
When the bazaar began, there were only 12 booths. This year, there will be 22 booths. All of the items being sold are handmade, and most of the craftspeople are Spencer County residents.
“It’s a nice place to shop. It’s local and hand-crafted,” said Burns. “People can get something that’s individual and unique, that can’t be [purchased] at Target.”
Bryce and April Roberts are among the local crafters. They have a soy candle business that Bryce’s mother began years ago. When she passed away, her husband asked Bryce and April to take over the business. This will be the second year they have attended the fair.
The Spencer County Homemakers will have a booth selling handmade Christmas ornaments and whoopie pies, and you can find the recipe below.
Whoopie pies are soft cookie sandwiches with marshmallow or buttercream frosting between them, and are the latest trendy dessert. Several individual members of Homemakers will also have their own craft booths at the fair.
There will be a light lunch and snacks available, including chili and vegetable soup, as part of the fundraiser.

Whoopie pies

½ cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
2 cups plain flour
½ cup cocoa
2 ½ teaspoon baking
pinch salt
1 cup milk
mint chocolate chips

Preheat oven to 375. Line cookie sheets with parchment paper.
Beat butter, sugar, and vanilla until light and fluffy. Beat in the egg.
Sift flour, cocoa, baking powder and salt together into the bowl. Stir. Add milk and chips and stir until combinned.
Scoop out 24 rounds of dough onto the cookie sheet. Bake for 10-12 minutes, until firm to the touch. Transfer to a wire rack and let cool.
Make buttercream frosting. Pipe or scoop frosting onto one cookie and add another cookie on top. Makes 12.
Chocolate Buttercream Frosting
6 tablespoons butter,
2 ⅔ cups powdered sugar
½ cup cocoa
4-6 tablespoons milk
1 teaspoon vanilla

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.