Friday, February 10, 2017

Program on Shakespeare Garden

     The Monroeville Garden Club met on February 9, 2017, at 1:00 p.m. at the Presbyterian Church.  Dotsy Compton was the hostess for the meeting and co-hostesses were Jeanne Sewell and Pam Hindman.

     Guest speaker was Ms. Karen Weber, a Master Gardener from Montgomery, who supervises the care of the Shakespeare Garden in the Blount Cultural Park in Montgomery.  Ms. Weber talked about the history of the garden which was designed by Edwina von Cal and Co. of New York.  The garden features plants and flowers that are mentioned in the works of Shakespeare.  She brought samples of some of the plants that grow in the garden and told us how she schedules her planting.

     Following the program members were served Wine Cake, Chocolate Covered Strawberries, Cranberry Coated Goat Cheese with Crackers, Brownie Bites, Heart-Shaped Shortbread Cookies, Chicken Salad Sandwiches, and Assorted Nuts.

     Attending the meeting were Dotsy Compton, Brenda Gardner, Sara Bradley, Pam Hindman, Sharon Brewton, Margaret Groves, Judi Burns, Jeanne Sewell, Carolyn Hutcherson, Nancy Ziebach, Laura Bodiford, Robin Rawls, Bev Colquett, Patsy Wadlington, Ree Smith, Jean Singleton, and Gail Touchton.
Ms. Karen Weber,  Supervisor of Shakespeare Garden









Reunite Wine Cake Recipe (Jeanne Sewell)
1 box Butter Pecan Cake Mix
1 box (small) instant vanilla pudding
3/4 cup water
1/4 cup Reunite White Wine (I use whatever I have available)
3/4 cup oil
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
4 eggs

Mix all ingredients in a large bowl.  Beat 2-3 minutes.  Sprinkle bottom of greased tube pan with 1/2 cup finely chopped pecans.  Pour cake mixture over pecans. Bake at 325 degrees for one hour or till done.

Topping
1 stick margarine/butter
1 cup white sugar
2 TBs. water
1/4 cup wine

Boil 2-3 minutes.  Spoon 1/2 of mixture over hot cake while still in pan.  Allow to cool 15 minutes.  Spoon remaining sauce on top.

This cake is actually better after a few days in the refrigerator.  Freezes well also.  Topping is enough for 2 cakes.  I usually bake 2 cakes with one batch of the topping and freeze one for later.


Sunday, January 15, 2017

Club Plans April Fundraiser

     The Monroeville Garden Club met on Thursday, January 12, 2016, at 1:00 p.m. at the Monroeville Presbyterian Church.  Hostesses for the meeting were Patsy Wadlington and Carolyn Hutcherson.

     Details regarding the April Luncheon Fundraiser were discussed.  The luncheon will be on Thursday, April 6, at the Vanity Fair Golf and Tennis Club.  Members will decorate the tables in a general Spring theme.  The speaker for the luncheon will be Katie Lamar Jackson.  Ms. Jackson is a freelance writer, editor and photographer.  She is the author or co-author of three national gardening books and writes the monthly gardening column for Alabama Living Magazine.  Tickets for the luncheon will be $20.00

For the benefit of new members, there was a review of other projects sponsored by the garden club:  The Katherine Lee Rose Garden, shrub roses in the front and back of the new courthouse, containers around the square and in front of city hall, and hanging baskets.  Recently the garden club also agreed to help with the landscaping around the library.  It had been planned to remove the Asiatic Jasmine and replace with gardenia shrubs but it was instead decided to leave the jasmine and try to do a better job of grooming it each Spring with the club planting the box under the library sign and the containers on the porch.  A sign up sheet was passed around for members to choose a project that they would like to help with.

Following the business session, members were treated to a "lunch pail" filled with  a Chicken Salad Croissant   a Pimento Cheese Sandwich Pocket,  a Fruit Salad Cup, Chips, a Brownie and water.  Members in attendance were Laura Bodiford, Judi Burns, Bev Colquett, Brenda Gardner, Pam Hindman, Carolyn Hutcherson, Dana Shinholster, Ree Smith, Patsy Wadlington, Nancy Ziebach, Jean Singleton, Sharon Brewton, Jeanne Sewell, Robin Rawls, and one guest, Holly Tennimon.





Monday, January 9, 2017

Christmas Breakfast and Gift Exchange

The Monroeville Garden Club had a Christmas Breakfast at the home of Laura Bodiford on December 8, 2016 at 9:00 a.m.  Dana Shinholster was hostess and Brenda Gardner was the co-hostess.  Members were served Hashbrown Breakfast Casserole, Grits, Sausage, Fresh Fruit, Banana Nut Streusel Mini Muffins, Orange Juice and Coffee.
     After breakfast, members exchanged gifts by playing the "Right, Left Game".  The game started with each member holding a gift and as a Christmas story was read, when "right" or "left" was mentioned the gift was passed accordingly.  At the conclusion of the story, members kept the gift they were holding.

   Following the gift exchange, members traveled to Franklin where they toured the "Thompson-Rutherford-Johnson "house.  Members attending were Laura Bodiford, Judi Burns, Bev Colquett, Brenda Gardner, Margaret Groves, Carolyn Hutcherson, Dana Shinholster, Patsy Wadlington, Nancy Ziebach, Robin Rawls, Jean Singleton, Sharon Brewton, and Jeanie Sewell.
















Saturday, November 12, 2016

Program on Orchids

     The Monroeville Garden Club met on Thursday, November 10, 2016, at 1:00 p.m. at the home of Pam Hindman.  Nancy Ziebach served as co-hostess.

     Harry and Beverly Stephens , members of the Mobile Orchid Society, presented a program on orchids.  Mrs Stephens related that her husband gave her an orchid as a Valentine's gift one year which led to an obsession and they now have over 300 orchids.

     Orchids grow on every continent except Antarctica and there are about 30,000 species.  The basic thing to remember in caring for orchids is to reproduce the growing conditions of their natural habitat.  Orchids like to be "pot bound" and the best potting media is a bark mix.

     The Stephens recommended The American Orchid Society website (aos.org) as a place to get good information on growing orchids.  Also, the Mobile Area Orchid Society has a website:  mobileareaorchidsociety.org

     Mrs. Stephens presented all the club members with cuttings from two different orchids and also gave two orchids as door prizes.

     Following the program, members were served Pumpkin Cake, a fruit tray, nuts, apple slices with cream cheese and caramel dip,  a cheese ring with crackers and Mocha Punch.

     In attendance were Dotsy Compton, Bev Colquett, Robin Rawls, Ree Smith, Carolyn Hutcherson, Jean Singleton, Sharon Brewton, Jeanie Sewell, Elba Bonham, Sara Bradley, Brenda Gardner, Nancy Ziebach and Pam Hindman.

Our speaker, Beverly Stephens, shows an orchid mounted to driftwood.  She gave this as a door prize.



Nancy Ziebach, co-hostess and Pam Hindman, hostess for the meeting.




Ree Smith looks at the door prize won by Robin Rawls

Monday, November 7, 2016

Club Travels To Andalusia in October


On October 13, 2016, the Monroeville Garden Club traveled to Andalusia to the Andalusia Garden Center, Vesta Taylor Interiors, and Kakki’s Boutique.  They ate at Ophelia’s and then went to Picket Fence Antiques and the Blue Goose Garden Shop.  (L to R):  Jacolby Shinholster, Dana Shinholster, Patsy Wadlington, Laura Bodiford, Nancy Ziebach, Brenda Gardner, and guest, Jeanie Sewell.


Sunday, September 18, 2016

Garden Club Begins New Year

     The Monroeville Garden Club met at the home of Laura Bodiford on September 8, 2016, at 1:00 p.m.

     Members were given their new yearbook and looked over the programs, budget, and projects planned for the new year.  The Club will not have the Christmas luncheon as a fundraiser this year and instead will have a "Spring Fling" luncheon.  The club will continue the projects of maintaining containers and hanging baskets around the square, the Katherine Lee Rose Garden, and the drift roses at the front and back entrances of the courthouse.  A new project this year will be assisting with landscaping at the Monroe County Public Library.

     Following the business session, members enjoyed a social time and refreshments of Lemon Coconut Pound Cake, Turkey Sandwiches with Cranberry Mayo, Pimento Cheese Sandwiches, and Almond Shortbread Cookies with Blackberry Jam.

     The following members were in attendance:  Laura Bodiford, Bev Colquett, Judi Burns, Margaret Groves, Audrey Griffin, Dana Shinholster, Ree Smith, Brenda Gardner, Nancy Ziebach, Patsy Wadlington, Carolyn Hutcherson, and Gail Touchton.





RECIPES

Turkey, Gouda & Apple Tea Sandwiches

TOTAL TIME: Prep/Total Time: 25 min.
YIELD:12 servings
Ingredients
• 2/3 cup reduced-fat mayonnaise
• 2 tablespoons whole-berry cranberry sauce (can use the jellied cranberry sauce instead)
• 24 very thin slices white or wheat bread
• 12 slices deli turkey
• 2 medium apples, thinly sliced
• 12 thin slices smoked Gouda cheese
• 4 cups fresh baby spinach
Directions
1. Place mayonnaise and cranberry sauce in a small food processor (I just mix it together). Cover and process until blended. Spread over each bread slice. 
2. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Using bread knife, carefully cut the crusts off the sandwiches. Cut each sandwich into halves or quarters. 
© 2016 RDA Enthusiast Brands, LLC

Raspberry and Almond Shortbread Thumbprint
Cookies:
1 cup butter, softened (use salted, not unsalted)
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry or blackberry jam

Glaze: 
1/2 cup confectioner’s sugar
3/4 tsp. almond extract
1 tsp. milk

Preparation:
1. Preheat over to 350 degrees.
2. Cream together butter and white sugar until smooth (i use a standing mixer with the paddle attachment.)
3. Mix in 1/2 tsp. almond extract and then mix in flour a little at a time until the dough comes together (it will make a ball and come away from the sides of the mixer).
4. Roll dough into 1 1/2 balls and place on ungreased cookie sheet (I line mine with parchment paper). 
5. Make a small indent in the center of each ball with the tip of your thumb and fill the hole with jam.
6. Chill cookie sheet with cookies in refrigerator for approx. 5-10 minutes.
7. Take out cookies and bake for 14-18 minutes in preheated oven, or until lightly browned at the edges.
8. Let cool for 1 minute on cookie sheet and then cool on racks.
9. In a medium bowl, mix together the confectioner’s sugar, 3/4 tsp (I use less) almond extract and 1 tsp. milk until smooth. Drizzle lightly over cookies.

Lemon-Coconut Pound Cake Loaf
Ingredients:
1/2 cup butter, softened 
1 1/3 cups granulated sugar 
3 large eggs 
1 1/2 cups all-purpose flour 
1/2 teaspoon salt 
1/8 teaspoon baking soda 
1/2 cup sour cream 
2 teaspoons lemon zest 
1 cup sweetened flaked coconut, divided 
Lemon Glaze: 2 cups confectioner’s sugar, 2-3 Tb milk, 2 tsp. fresh lemon juice — mix together thoroughly

Preparation:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.



Garden Club Begins New Year

     The Monroeville Garden Club met at the home of Laura Bodiford on September 8, 2016, at 1:00 p.m.

     Members were given their new yearbook and looked over the programs, budget, and projects planned for the new year.  The Club will not have the Christmas luncheon as a fundraiser this year and instead will have a "Spring Fling" luncheon.  The club will continue the projects of maintaining containers and hanging baskets around the square, the Katherine Lee Rose Garden, and the drift roses at the front and back entrances of the courthouse.  A new project this year will be assisting with landscaping at the Monroe County Public Library.

     Following the business session, members enjoyed a social time and refreshments of Lemon Coconut Pound Cake, Turkey Sandwiches with Cranberry Mayo, Pimento Cheese Sandwiches, and Almond Shortbread Cookies with Blackberry Jam.

     The following members were in attendance:  Laura Bodiford, Bev Colquett, Judi Burns, Margaret Groves, Audrey Griffin, Dana Shinholster, Ree Smith, Brenda Gardner, Nancy Ziebach, Patsy Wadlington, Carolyn Hutcherson, and Gail Touchton.





RECIPES

Turkey, Gouda & Apple Tea Sandwiches

TOTAL TIME: Prep/Total Time: 25 min.
YIELD:12 servings
Ingredients
• 2/3 cup reduced-fat mayonnaise
• 2 tablespoons whole-berry cranberry sauce (can use the jellied cranberry sauce instead)
• 24 very thin slices white or wheat bread
• 12 slices deli turkey
• 2 medium apples, thinly sliced
• 12 thin slices smoked Gouda cheese
• 4 cups fresh baby spinach
Directions
1. Place mayonnaise and cranberry sauce in a small food processor (I just mix it together). Cover and process until blended. Spread over each bread slice. 
2. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Using bread knife, carefully cut the crusts off the sandwiches. Cut each sandwich into halves or quarters. 
© 2016 RDA Enthusiast Brands, LLC

Raspberry and Almond Shortbread Thumbprint
Cookies:
1 cup butter, softened (use salted, not unsalted)
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry or blackberry jam

Glaze: 
1/2 cup confectioner’s sugar
3/4 tsp. almond extract
1 tsp. milk

Preparation:
1. Preheat over to 350 degrees.
2. Cream together butter and white sugar until smooth (i use a standing mixer with the paddle attachment.)
3. Mix in 1/2 tsp. almond extract and then mix in flour a little at a time until the dough comes together (it will make a ball and come away from the sides of the mixer).
4. Roll dough into 1 1/2 balls and place on ungreased cookie sheet (I line mine with parchment paper). 
5. Make a small indent in the center of each ball with the tip of your thumb and fill the hole with jam.
6. Chill cookie sheet with cookies in refrigerator for approx. 5-10 minutes.
7. Take out cookies and bake for 14-18 minutes in preheated oven, or until lightly browned at the edges.
8. Let cool for 1 minute on cookie sheet and then cool on racks.
9. In a medium bowl, mix together the confectioner’s sugar, 3/4 tsp (I use less) almond extract and 1 tsp. milk until smooth. Drizzle lightly over cookies.

Lemon-Coconut Pound Cake Loaf
Ingredients:
1/2 cup butter, softened 
1 1/3 cups granulated sugar 
3 large eggs 
1 1/2 cups all-purpose flour 
1/2 teaspoon salt 
1/8 teaspoon baking soda 
1/2 cup sour cream 
2 teaspoons lemon zest 
1 cup sweetened flaked coconut, divided 
Lemon Glaze: 2 cups confectioner’s sugar, 2-3 Tb milk, 2 tsp. fresh lemon juice — mix together thoroughly

Preparation:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.