Monday, February 25, 2013

2013 Yoga on the Mountain schedule announcement


Spring is less than a month away! Warm rays of sunshine will soon be ushering in green grass and wildflowers. The breeze will be scented with fresh hopes and excitement. Join us in celebrating the end of the winter and the beginning of a wonderful new season of Yoga on the Mountain.
 



Yoga on the Mountain


Enjoy the beautiful view

while relaxing your mind and body!


All levels are invited to participate

2013 Yoga on the Mountain Classes


Saturday, April 27,  9:30 am - 10:45 am,  Instructor: Diane

Saturday, May 18,  9:30 am - 10:45 am,  Instructor: Rita

Friday, June 21,  6:30 pm - 7:45 pm,  Instructor: Diane

Friday, July 19,  6:30 pm - 7:45 pm,  Instructor: Brian

Friday, August 23,  6:15 pm - 7:30 pm,  Instructor: Rita

Saturday, September 21,  9:30 am - 10:45 am,  Instructor: Brian

Friday, October 18,  5:30 pm - 6:45 pm,  Instructor: Rita

Saturday, November 9,  9:30 am - 10:45 am,  Instructor: Diane
**********

Yoga on the Mountain classes are held in the High Point State Park Interpretive Center.  Please bring your own yoga mat. Walk-ins are welcome.  However, registration is suggested so that we may contact you in the event a class is cancelled.   


To register, please call 973-702-0488. A minimum donation of $5.00 per class is recommended. Yoga on the Mountain is sponsored by the Friends of High Point State Park. 


Please take some time this year to get outside and enjoy High Point State Park!

See you on the mountain! 

Wednesday, February 6, 2013

Wonderful Winter Festival


Thank you to everyone who attended the Winter Festival! We hope you all had fun.


Photos
Photos from the day are available for viewing on our photos page.

NJ Herald photos of the event are available for viewing in the High Point State Park Winter Festival photo album on the NJ Herald website.

Advertiser News-North photos of the event are available for viewing on the Advertiser News-North website. Photos by Nicholas Ortiz can be found in album The Friends of High Point State Park had their annual Winter Festival 2013. Photos by Gale Miko can be found in the album High Point State Park/Winter activities/High Point.

Lost & Found
If your little princess lost her crown and wand at the Winter Festival, no worries. The Friends of HPSP have them both and are keeping them safe. Please email the Friends at friendshpsp@gmail.com to arrange their return.

Requested Recipe
A visitor to the Winter Festival requested the recipe for the pecan pie bars, a.k.a. Pecan Good Cookies. The recipe is below. Enjoy!

See you on the mountain again soon!


Michelle's Pecan Good Cookies

This recipe is adapted from my grandmother’s original recipe for Good Cookies.

Preheat oven to 350 degrees. Prepare traditional 9x13 casserole pan by lining pan with foil or parchment paper.

Bottom Crust:
½ cup butter
½ cup light brown sugar
1 cup flour

Cookie Filling:

2 eggs
2 Tablespoons flour
1 cup packed light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking powder
1 cup chopped pecans nuts*
½ to 1 cup of whole pecans
1 ½ cup shredded coconut


Crumb together the bottom crust ingredients; keep mixing until a dough is formed. Press dough evenly into an ungreased foil or parchment lined casserole pan. Bake crust for 10 minutes at 350 degrees. Remove from oven.

Place all cookie filling ingredients, except for whole pecans, into large bowl and mix until well blended. Carefully spoon the filling mixture onto the partially baked crust and spread gently to cover entire crust. Top filling with whole pecans arranged side by side in a single layer, press lightly into filling. Return pan to the oven and bake cookies an additional 20 minutes until lightly browned. Remove pan from oven, place on rack. Allow cookies to cool in the pan. When cool, lift the whole batch of cookies out with foil or parchment and place onto cutting board. Cut into squares. Wrap cookies tightly in plastic wrap to keep fresh.

* For traditional Good Cookies, use 1 cup of chopped, slivered, or sliced almonds in place of the chopped pecans. Omit the whole pecans.