Saturday, October 12, 2013

Members Make Pottery "Pinch Pots"

     The Monroeville Garden Club met on October 10, 2013, at 1:30 at the home of Bev Colquett.  Dana Shinholster was co-hostess.

     Several items of business were discussed.  A silent auction fundraiser is being planned for Thursday, December 5th at the Monroeville Water Tower.  Members were asked to donate enough items to raise  $100. each.  Pat Hornady is chairman of the event  and details are still being worked out.

     The club was advised of a recent appeal on Facebook by Repton Mayor, Terri Carter, asking for contributions to help pay off legal bills accumulated in the defeat of the Conecuh Woods Landfill.  It was decided the club would send $100. and members were asked to consider making individual donations as well.

     The program was presented by Emilie Oglesby who demonstrated how to make a pottery pinch pot.  She gave each member a block of clay to make their own pot.

     Following the program, refreshments of Chicken Salad Balls, Pecan Cake Bars, Pastry Leaves with Dip, Grapes, Apple Cider Tea, and Coffee were served.  Favors of Thalia Daffodil bulbs were given.
Seventeen members and one guest attended.

Cranberry-Pecan Crusts

Reroll any leftover scraps of dough, and repeat the procedure.
Southern Living SEPTEMBER 2002
  • Yield: Makes 3 to 4 dozen


  • 1 (15-ounce) package refrigerated piecrusts
  • 1/2 cup finely chopped pecans, toasted
  • 1/2 cup finely chopped dried cranberries


Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.
Bake at 425° for 8 to 10 minutes or until golden.
Pecan Pie Bars
    • ~For crust:
    • 2 sticks unsalted butter, softened
    • 2/3 cup packed brown sugar
    • 2 2/3 cups all-purpose flour
    • ½ teaspoon salt
    • For topping:
    • 1 stick (½ cup) unsalted butter
    • 1 cup packed light brown sugar
    • 1/3 cup honey
    • 2 tablespoons heavy cream
    • 2 cups chopped pecans
  • Instructions 

    1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
    2. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
    3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
    4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
    5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
    6. Return the pan to the oven and bake an additional 20 minutes
Apple Cider Tea
8 cups water                  3 Family Size Teabags                    3 to 4 cinnamon sticks
1 lemon, in thin slices         3/4 cup sugar                              1/2 gal apple cider

Bring water, tea bags, cinnamon sticks, and lemon; add sugar.  Stir until sugar dissolves completely.  Pour in apple cider and heat through.  Serve hot or over ice.  (Recipe from The Entertaining Touch-Southern Lady Magazine)

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