FMS 3 NCARNG Hickory NC

01/03/2026

Happy New year all.

01/01/2025

To all FMS techs past and present. Happy New Year now we start 2025.

02/05/2024

For all the 5th BN history folks.

12/15/2023

Final duty station Jack Cardwell

09/21/2023

Final duty station assigned Col. William K. Keith. A leader and mentor.

09/14/2023

Old-Fashioned Lemon Pound Cake
Serves 12

Ingredients

All-vegetable shortening, melted
1 cup salted butter, softened
3 cups granulated sugar
6 large eggs, separated
1½ teaspoons lemon extract
¼ cup plus 2 tablespoons fresh lemon juice, divided
3 cups all-purpose flour, sifted
¼ teaspoon salt
¼ teaspoon baking soda
1 cup plus 2 tablespoons whole milk, divided
2 cups confectioners’ sugar

Instructions

Preheat oven to 325°. Grease a 12- to 15-cup Bundt or tube pan with melted vegetable shortening, and dust with flour.
In the bowl of a stand mixer fitted with the whisk attachment, beat butter and granulated sugar at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add extract and ¼ cup lemon juice.
In a medium bowl, whisk together flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with 1 cup milk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites with a mixer at high speed until stiff. Fold into batter. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
In a medium bowl, whisk together remaining 2 tablespoons lemon juice and remaining 2 tablespoons milk. Gradually whisk in confectioners’ sugar until smooth. Drizzle over cake.

09/14/2023

Banana pudding cheesecake squares
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve.

03/18/2022

03/04/2022

As the year 2022 has begun and now entering into spring find joy outside.

02/08/2022

Just learned that CW4 Paul E. Welch passed 9 December 2021. He is the reason I continued in the NCARNG and became a shop supervisor.