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The library is open for voting only on Tuesday, November 5. We are the voting location for Precinct 2 and 7.

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Nominating Petitions Are Available for Library Trustee

Homer Township Public Library wishes to announce that the Library has nominating petitions available for persons who wish to run in the April 1, 2025 Consolidated General Election.  For more information, visit Nominating Petitions Will Be Available for Library Trustee | Homer Township Public Library District (homerlibrary.org)

31 TASTES OF HALLOWEEN! - SPOOKY RECIPES AND CREEPY COOKBOOK PRIZE DRAWING

Age Group:

Tweens, Families, Children
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Event Details

Here are 31 scary Halloween recipes to conjure up this Fall! A daily spook-tacular idea for cooking up some seriously startling foods is your treat this October! Halloween is a great time to get really creative with food! Whether you’re making ghoulishly good snacks or decadent desserts, as long as your creations resemble monsters, pumpkins or ghosts, they’ll be a hit! Get ready to impress your family and friends on the most frightening night of the year!

For more inspiration, click here to enter for a chance to win a set of creepy cookbooks! Enter daily if you dare!

Click here for recipe: MERINGUE BONES

INGREDIENTS

3 large egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon pure vanilla extract

Seedless strawberry or raspberry jam, for filling

INSTRUCTIONS

1. Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla.

2. Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets.

3. Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the  remaining meringues.