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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Thursday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Wednesday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm


Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clay, Effingham, Fayette and Jasper counties. Extension staff offer practical, research-based education to help area residents improve their lives and communities through learning partnerships that put knowledge to work. Please contact us at the local Extension office with questions or to learn more about these educational or leadership opportunities. We also encourage you to add our site to your favorites list.

Recipe of the Month

Pumpkin Nut Bread

Servings: 8


2 cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 cup solid pack pumpkin
1 cup sugar
½ cup milk
2 eggs
¼ cup softened butter
1 cup chopped pecans
  1. Sift together flour, baking powder, soda, salt and spices.
  2. Combine pumpkin, sugar, milk and eggs in mixing bowl.
  3. Add dry ingredients and butter.
  4. Mix until well blended.
  5. Stir in nuts.
  6. Spread in well greased 9 x 5 x 3 loaf pan.
  7. Bake at 350 degrees for 40 - 55 minutes or until toothpick inserted comes out clean.
  8. For 2 loaves, use 1 can 16 oz. pumpkin and double remaining ingredients.
  9. Bread may be frozen.

Nutrition Facts (per serving) - Calories 330 ~ fat 16 g ~ calories from fat 140 ~ sodium 560 mg ~ total carbohydrate 46 g ~ fiber 3 g

Questions? Contact Jo Stine, Community Worker, SNAP-Ed at

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