Saturday, February 25, 2012

Tussie Mussies and The Language of Flowers

     The Monroeville Garden Club met on February 9th, 2012, at 1:00 pm at the home of Carolyn Holley.
     Former club member, Anne Hudson, who now lives in Andalusia, Al. presented a program on Tussie Mussies and the Language of Flowers.  The Oxford English Dictionary defines "tussie mussie" as "a bunch or spray of flowers, a nosegay, a garland of flowers".  (Taken from book, Tussie Mussie by Geraldine Laufer)  Anne gave each member a handout on the sentiments conveyed by different flowers.

     Following the program, members enjoyed a social time and were served strawberry cake, chocolate-dipped strawberries, cheese straws, coffee and coke.

Anne demonstrates how to make a "tussie-mussie".

Anne Hudson, Evelyn Bond and Dana Shinholster

Classic Southern Triple Decker Strawberry Cake Recipe

1 (18.25 ounce ) package white cake mix
1 (3 ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all purpose flour
Strawberry Buttercream Frosting
Garnish with whole and halved strawberries

Preparation:  (1)  Preheat oven to 350 degrees.  Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all purpose flower at low speed with an electric mixer for 1 minute.  Scrape down sides and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed.  (The strawberries should be well blended.)
(2)  Pour batter into 3 greased and floured 9 inch round cake pans.
(3)  Bake at 350 degrees for 23 minutes or until cakes spring back when pressed lightly with a finger.  Let cool in pans on wire racks for 10 minutes.  Remove from pans and cool completely ( about 1 hour).
(4)  Spread the Strawberry Buttercream Frosting between the layers and on top and sides of cake.  Garnish with whole and halved strawberries  Serve immediately or chill for up to one week.

Strawberry Buttercream Frosting
1 cup butter, softened
(32 ounce) package powdered sugar, sifted
1 cup finely chopped fresh strawberries

Preparation:  (1)  Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds).  Add sugar and strawberries, beating at low speed until creamy.  (Add more sugar if frosting is too thin, or add strawberries if too thick).

(Recipe from Southern Living book, "Classic Southern Desserts:  All Time Favorite Recipes For Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More."

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