Betty Garey is delighted to introduce you to Virginia's 

Shenandoah Valley  

If you have decided to relocate to our beautiful area or if you are just contemplating the move, the following are just a few of the many services I can offer you:
 

I am committed to making your transitiion to our area a pleasant experience; and since I am committed to making service my number one goal, I hope you will feel free to allow me to assist you in any way. 

Meet Betty Garey 

Home and Family are so important to Betty 

She is a devoted and affectionate grandmother to her two precious grandchildren. 

Through the years Betty has attempted to instill in her children respect for themselves and others, integrity, honesty, reliability, truthfulness, moral principles, self-esteem, and a strong work ethic. She has always been there to guide and encourage them, yet allow them to grow and become independent, through her unconditional love and support. The family core consisted of entrepreneurs, college professors and successful business people, along with some in medical careers. Therefore, for her children, education was never an option but rather a stepping stone to be the best they could be. 

Recently, one of her children remarked, "Mom, you never would allow mediocrity, and I am glad. Thank you." 

It is with this same philosophy and value system that Betty approaches her Real Estate career. She has always been one of the leaders in this industry and in her community. 

She is willing to put her years of experience and hard-earned knowledge to work for you. 

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Betty enjoys baking and is including one of her recipes for your holiday baking.  

My best wishes to you and yours throughout this festive season. 

PUMPKIN RIBBON BREAD 

This bread is beautiful when cut, with the slices fanned out on a serving plate. 

Bread:
1 c cooked pumpkin
1/2 c vegetable oil
2 eggs
1 1/2 c sugar
1 2/3 c all-purpose flour
1/2 t salt
1/2 t cloves
1/2 t cinnamon
1 t baking soda
1 c chopped pecans  

Filling:
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c sugar
1 T flour
1 egg
2 t grated orange peel  

For filling, beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside.  

Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7 1/2" x 3 1/3" loaf pans. Carefullly spread the cream cheese mixture over batter. Add remaining batter, covering filling.  

Bake at 325 degrees for 1 1/2 hours, or until bread tests done with wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes 2 loaves  

Recipe courtesy of Gooseberry