Tag Archives: children’s books

Lou Yuhasz Scholarship

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The second Lou Yuhasz Memorial Scholarship is open for submissions.

Each year, we will award one $100 scholarship, and invite the recipient to read their work at the Fall Literary Festival, Oct. 4-5. The winner and runner-up will receive free registration to the Festival.  The 2018 scholarship recipient was D.T. McCrea, selected by Northeast Ohio Master of Fine Arts Professor Robert Miltner and alumna Amy Sparks. This year’s judges are to be determined.

If you will be a NEOMFA student in fall of 2019 and would like to compete for the prize, please send a cover letter and 10-page writing portfolio (name on cover letter only) to LitYoungstown@gmail.com. The deadline is June 15.

Lou was an enthusiastic writer and Lit Youngstown volunteer and participant, and we miss him. To honor his spirit, we created this scholarship, and are grateful for contributions to the scholarship fund, which will allow us to offer this award well into the future.

Lou’s daughter Jamie offered us this tribute.

Lou Yuhasz was a writer, a husband, a father, a friend, and above all, a teacher. He graduated from Youngstown State University in 1999, with a BS in Secondary Education, concentrating on comprehensive communication. In his senior year, he was the assistant news editor at the Jambar covering the Academic Senate as YSU made the transition from quarters to semesters. He taught as a substitute for a year for Youngstown City Schools, before taking a job at a large health insurance company.

After ten years, and at the age of 48, Lou’s passion for creative writing and teaching led him to quit his job and join the NEOMFA program. Shortly after beginning school, he was diagnosed with stage II cancer of the esophagus. That didn’t stop him though, and he excelled in his classes.

His passion for his school and the program was contagious, and so was the happiness the NEOMFA brought him.  I’ve read a lot of my father’s work throughout my life, but something very special happened when he joined the NEOMFA program.

He was a husband of 26 years, and raised two daughters. His support for his family was unparalleled. His office looked like something out of a Lovecraft novel, with tentacles and gargoyles scattered between the bookshelves housing various scifi and horror novels. He loved to write and tell stories, as well as teaching others the ability to create what they loved.  He would be proud and honored to have this scholarship enable people to follow their passion.


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Slice of Life: Sweets & Love

What a wonderful night! at the gorgeous historic YWCA, in a room full of people and that pleasant murmur of conversation.

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Our five storytellers, Davita Fitzgerald, Becky Ann Harker, Kris Harrington, Liz Hill, and Terry L. Shears, told us stories, sometimes humorous, sometimes poignant, always engaging.

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We ate desserts and purchased books to donate to the children’s library at the YWCA. Huge thank you to Flutterby Books of Hubbard for supporting these book purchases!

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Tricia Perry (center) of WYSU was our lovely emcee.

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The Friends of Fellows Riverside Gardens donated mums that we gave to five winning attendees.

Although this one is keeping mum, we know his Mum won a mum!

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We thank everyone for coming out and making our evening so much fun for us.

By request, here are a few of the recipes of the desserts we served (with notes from Karen).

Rose-Scented Plum Crumble Tart

Crust

1 1/4 c. flour
1/4 c. sugar
1/8 tsp. coarse salt
1 stick cold butter, cut into small pieces
2 large egg yolks
1 T. cold water

Filling

2 lbs. small plums, halved and pitted (I bought fresh, local plums from Marcie Applegate)
1/3 c. sugar
1/3 c. packed brown sugar
2 T. cornstarch
pinch of coarse salt
1 tsp. rose water (from Jerusalem Market on Belmont)

Crumble

1/4 c. packed brown sugar
4 T. butter, room temperature
1/2 c. flour
1/4 tsp. coarse salt

Crust: Blend flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yolks and cold water; blend with a fork until dough comes together. Pat into a disk, wrap in plastic, refrigerate 1 hour or overnight.

Let dough stand at room temperature until pliable. Roll out on lightly floured surface to about 13″ round, about 1/4″ thick. Fit into 11″ tart pan. Freeze until firm, about 1 hour.

Filling: Toss to combine plums, sugars, cornstarch, salt and rose water. Spread in tart shell in a single layer.

Crumble: Combine brown sugar, butter, flour and salt. Mix with fingertips until clumps form. Crumble evenly over filling.

Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Tart is best served the day it’s made.

Marbled Cheesecake

Crust

1 1/4 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/4 c. sugar
1/3 c. butter, melted

(I had cookies left from our Eat Your Words! cookie decorating project, so I made crumbs with them and added 1/4 c. melted butter to make the crust.)

Filling

4 (8-oz.) packages cream cheese at room temperature (I prefer Organic Valley)
1 (14-oz.) can sweetened condensed milk
4 eggs
1/3 c. flour
1 T. vanilla
3 (1-oz.) squares semi-sweet chocolate, melted (I prefer Dagoba organic chocolate)

Preheat oven to 350. Press crust lightly onto the bottom of a 9″ springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, flour and vanilla.

Measure 1 1/2 c. batter into medium bowl. Add chocolate, mix well. Spoon half the vanilla batter into the prepared pan then half the chocolate batter. Repeat. With knife, gently swirl batter to marble.

Bake 50 to 60 min. or until center is barely set. Cool, then chill. Garnish with shaved chocolate.

Applesauce Loaf (recipe from Karen’s Aunt Kit)

1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground cloves
1 1/4 c. applesauce (I like to make my own and leave it chunky)
1/2 c. raisins (I like organic Thompson’s or golden raisins)
1/2 c. coarsely chopped walnuts

Cream butter and sugar, add egg. Stir together the dry ingredients, gradually add to creamed mixture. Stir in applesauce, raisins and walnuts. Bake one hour in a greased and floured loaf pan. Cool in pan 10 min., cool on wire rack. Dust with confectioner’s sugar.