Illini tennis picks up first win of the season in Vegas

LAS VEGAS -– The Illinois women's tennis team earned its first win of the 2022 season with a 5-2 victory over Brigham Young University on Monday, January 17.

"I am really happy for our team today," said head coach Evan Clark. "We had a really tough match to start our season yesterday and for them to bounce back today and beat a very good BYU team tells me a lot about the squad we have. These matches will really help us down the road with our tough non-conference and Big Ten schedule. We are excited to be back at Atkins on Thursday night for our home opener vs. Harvard."

The Illini lost their season opener to #11-ranked Baylor on Sunday, 6-1.

Illinois secured the doubles point with a 6-1 victory from Josie Frazier and Ashley Yeah, who are 2-0 together at No. 2 doubles. Emily Casati and Illinois newcomer Kasia Treiber also won their match over BYU's Emilee Astle and Kara Lin, 6-1.

The Illini dominated the #1 and #2 positions in singles with Kate Duong and Ashley Yeah noticing relatively easy wins.

Back on the court again after her doubles bout, Treiber then sealed the Illinois win with a 7-5, 6-3 win over Emilee Astle at No. 5 singles.

Heuser, who fell 5-2 with Doung at #1 doubles, turned around and posted a come-from-behind win on court four, 1-6, 6-2, 6-0.

Box Score

Illinois 5, BYU 2

Doubles
1. Anastasia Abramyan/Yujia Huang (BYU) def. Kate Duong/Megan Heuser (ILL) 5-2
2. Josie Frazier/Ashley Yeah (ILL) def. Leah Heimuli/Jacque Dunyon (BYU) 6-1
3. Kasia Treiber/Emily Casati (ILL) def. Emilee Astle/Kara Lin (BYU) 6-1

Singles
1. Kate Duong (ILL) def. Leah Heimuli (BYU) 6-3, 6-1
2. Ashley Yeah (ILL) def. Jacque Dunyon (BYU) 6-3, 6-3
3. Anastasia Abramyan (BYU) def. Josie Frazier (ILL) 6-1, 2-6, 6-4
4. Megan Heuser (ILL) def. Yujia Huang (BYU) 1-6, 6-2, 6-0
5. Kasia Treiber (ILL) def. Emilee Astle (BYU) 7-5, 6-3
6. Madison Smith (BYU) def. Kida Ferrari (ILL) 7-5, 1-6, 6-0

Urbana Park District to host Galentine's Day wine tasting

The Urbana Park District will host a Galentine's Party from 6-8pm on February 10 at the Phillips Recreation Center.

Chef Leah Bodine from Blue Dragonfly Catering will be on hand to discuss wine pairing and share samples of some of her dishes. A self-taught chef, Bodine caters to private parties, business events, and weddings. She has also lent her cooking talents preparing dishes for famous recording artists and groups on-tour like REO Speedwagon, Styx, Lyle Lovett, ZZ Top, and Chicago.

There will be at least three different wines to sample and guests must be at least 21-years of age to attend the event. The party will be held in the James Room Kitchen and participation is limited to 21 guests.

The park district is currently offering an early bird registration discount of $38 for residents and $57 for non-residents if completed by January 27. After the deadline admission will be $48 for Urbana residents and $72 for those who reside outside the district.

Participants can register online here or call (217) 367-1544.

Recipe-of-the-week: 3 Layer Arkansas Possum Pie

Photo: Courtesy Cuinary.net

(Culinary.net) -- The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It's topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.

It's an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

Whether it's a holiday, birthday or reunion, this pie is a perfect conversation starter. It's sweet, crunchy and filled with creamy, delightful layers of goodness. Valentine's Day is just around the corner. Surprise that special someone and bake it in a heart-shaped pan!

While you are out shopping this weekend for groceries, why not grab the ingredients below at the store and make one for this week's Sunday dinner?

Arkansas Possum Pie

Serves 8

Ingredients

Crust: 3/4 cup butter
1 1/2 cups flour
1/2 cup brown sugar
1 1/2 cups pecans, crushed

Cream Cheese Layer:
12 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons heavy cream

Pudding Layer:
3 egg yolks
2 cups whole milk
1 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Whipped Cream Topping:
1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
chocolate syrup
1/2 cup chopped pecans

How to bake

Heat oven to 350 F.

To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.

Bake 15-20 minutes until crust begins to brown. Cool completely.

To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.

In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.

Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.

Drizzle pie with chocolate syrup and sprinkle with chopped pecans.

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