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Rose Acre Farms' Lush to Compete in Hairless for the Homeless

by Clay Brown | Sep 19, 2018
SEYMOUR, Ind - Rose Acre Farms' Tim Lush will be competing in 'Hairless for the Homeless' alongside nine other community members benefitting Seymour Anchor House. The contestant raising the most money will have their head shaved at the Seymour Oktoberfest on October 5th.

Any contestants raising less than $1000 will also have their head shaved at Oktoberfest. However, Lush has offered that if he is able to raise at least $1,000, he will allow the Rose Acre Farms team member contributing the most money to cut his hair anyway they’d like.

All proceeds will go directly to Seymour Anchor House Food Pantry and Homeless Shelter.

Donations can be made online at www.anchorhouseshelter.org or at the Anchor House office at 250 S. Vine, Seymour. Donations will also be accepted at the Rose Acre Farms corporate office at 1657 W. Tipton, Seymour.

Donations will be accepted until 5 p.m. on October 5th.

Anchor House was founded in 1991 and feeds approximately 25,000 individuals every year. The food pantry is open Mondays 10 a.m. to 3 p.m. and Thursdays 12 p.m. to 5 p.m. Visitors are eligible to visit twice per month and receive three days worth of food at each visit.

Rose AcreTM Recipe of the Month

Chocolate Krinkle Cookies
        
          
Ingredients:
  • cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup vegetable
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup icing sugar
Instructions:
  1. Combine sugar, cocoa and oil in large bowl; with electric mixer, beat until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.
  2. Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.
  3. Cover and refrigerate cookie dough for at least 4 hours or overnight.
  4. When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.
  5. Scoop heaping teaspoonsful of cookie dough; roll into balls. Place in icing sugar and roll to coat completely. Place 10 to 12 balls on prepared cookie sheet about 2 inches (5 cm) apart.
  6. Bake in preheated 350°F (180°C) oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes. Cool on wire rack. Repeat with remaining cookie dough.


"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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