This is a printer-friendly version of an article from Zip06.com.
11/28/2018 11:01 PMAs the year closes out, Killingworth has some news to be grateful for:
Fiscal health. The Yankee Institute has rated Killingworth as one of the most fiscally healthy municipalities in the state. Based on our general fund balance, our debt, our pension contributions, our unemployment rate, and our property values, we were ranked 18th highest. Killingworth is the only town in Middlesex County in the top 20.
Health health. Killingworth also has the longest average life expectancy in Middlesex County, and one of the longest in the state—84.5 years. The state average is 80.8—the fourth highest in the country—and only six towns have longer life expectancies than Killingworth.
Great schools. The U.S. Department of Education named Haddam-Killingworth High School (HKHS) a 2018 National Blue Ribbon School. HKHS is one of only three schools, and the only high school, in Connecticut to receive Blue Ribbon Recognition for 2018 in the “Exemplary High Performing School” category.
Our town has been both fortunate and prudent. We rely on nearby cities for their medical centers, employment opportunities, cultural and higher education institutions, and other services. These societal necessities carry high public costs that we do not bear directly. We have also carefully guarded our own fiscal resources, and so we have been able to weather the state’s fiscal crisis without it becoming a crisis of our own.
With some signs of improvement in the state economy now, we can look ahead with very cautious optimism that our beautiful town will continue to thrive.
So, since we are in a grateful mood, here’s my recipe using cranberry orange relish leftover from last week:
Thanksgiven Muffins
1 cup whole wheat flour
1 cup white flour
⅓ cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
¼ tsp ground cloves
¼ cup butter
1 large egg
½ cup orange juice
1 ¼ cup cranberry orange relish
½ cup chopped toasted walnuts
Preheat oven to 425 degrees. Butter a muffin tin or line with paper muffin cups.
Put butter in a two cup glass measuring cup and melt in microwave. Beat in the egg, then the orange juice.
Put the flours, sugar, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl. Mix until thoroughly blended. Stir in the wet ingredients, using as few strokes as possible. Add a little more orange juice if the mixture seems too dry. Stir in the nuts.
Scoop the batter into the prepared muffin tin. Bake on the middle rack for about 15 minutes, until a thin toothpick inserted into the middle of a muffin comes out clean.
Cool in the pan for 10 minutes before removing.