WOW Retreat at Beulah Beach 2016

Approximately 85 ladies gathered on the relaxing campus of Beulah Beach Conference and Retreat Center for the 21^st annual Women of Worth Retreat. A warm welcome was waiting at the registration desk, as the Canton-Massillon WOW committee members greeted the guests, assisted with room assignments,  and distributed information.

From the very first session on Friday evening, Mrs. Eileen Blowers had our attention with her dramatic presentation of the topics! We were refreshed with her practicality and humor as she reminded us of how a lady is to  conduct herself as she embarks on the journey of life. Following the opening session, we were treated to pizza, snacks, and plenty of time for mingling and fellowship.

Saturday morning brought sunshine and balmy temperatures, creating a picture perfect day at this lakeside location. After a hearty breakfast, we made our way to the auditorium for two morning sessions. Mrs. Blowers so effectively reminded us that God can take even the darkest circumstances of our lives and use them to build our trust in Him. His grace is completely sufficient for whatever we face.

Following another delicious cafeteria meal, Mrs. Charlene Wolford shared her story of God’s grace for a journey she never dreamed her family would take. She reminded us of the importance of the church family and the role we are to play in wrapping our arms around the hurting.

Saturday afternoon “free time” was again a highlight of this retreat. It provided the opportunity for sightseeing along the lake, shopping in a quaint nearby town, or resting in one of the many lounge areas on the campus.

The Isbell Family provided us with a fantastic concert just after the supper hour on Saturday evening. Eric and Rachel, along with their children Autumn and Kaleb entertained and ministered to us with instrumental and vocal numbers. Their love for one another, music, and the Lord was evident throughout the performance. It was a blessing for us to have them back at the WOW retreat again this year!

Many would agree that the Sunday morning worship service Is a special and sacred time. This year was no exception. Valorie Quesenberry led us in worship, Mrs. Blowers once again spoke from her heart, and the ladies were given opportunity to share. One after another, they stood to thank God for his faithfulness to them through the many seasons life brings.

After visiting over Sunday lunch and saying our good-byes, we left the 2016 retreat with full hearts and refreshed spirits.  Thank  you, Lorena Glick and Massillon-Canton Women of Worth, for providing this wonderful opportunity. We are already looking forward to the 2017 retreat!

- Stephanie Burley

Ginger-Cinnamon Apple Crisp

Nonstick cooking spray

3/4 cup packed dark brown sugar

1/2 cup all-purpose flour

1 1/2 tsp ground ginger

1 tsp ground cinnamon

Dash salt

6 Tbs. unsalted butter, cut into pieces

1/2 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup packed dark brown sugar

1/4 cup cornstarch

3/4 tsp ground ginger

1/2 tsp ground cinnamon

3 lbs. Granny Smith apples, peeled, cored and thinly sliced (about 8 cups). Thinly slice apples so they get done in the allotted baking time.

Vanilla ice cream or whipped cream (optional)

 Lightly coat a 13X9X2 baking dish with nonstick cooking spray; set aside. 

For the topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1 1/2 tsp. ginger, the 1 tsp cinnamon and salt.  Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  Stir in the chopped walnuts and pecans; set aside.  In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 tsp ginger and the 1/2 tsp cinnamon.  Add the apple slices.  Gently toss the mixture until apples are coated. Transfer the apple mixture to the prepared baking dish.  Sprinkle the ginger-nut topping over the apple mixture. Cover the baking dish with foil. Bake the dessert in a 375 degree oven for 30 minutes.  Remove the foil and bake for 25-30 minutes more or until top is browned and apples are tender.  Let cool for 20-30 minutes before serving. If you like, serve with ice cream or whipped cream.  Makes 8 servings

(This recipe comes from Holiday Cookbook Mid-west Living December 2009).