Monday, January 18, 2016

January Club Meeting

     The Monroeville Garden Club met on Thursday, January 14th, 2016, at 1:00 p.m. at the home of Patsy Wadlington.  Carolyn Hutcherson was the co-hostess.

     Since no regular meeting was held in December, this meeting was used to go over several business items.  The Christmas luncheon was discussed and members made suggestions on how the event might be improved next year.

     Bev Colquett reported that purple and yellow violas and pansies would be added to the pots around the square in keeping with the Mardi Gras events being sponsored by the city.  Also, Drift Roses will be purchased this month to be planted in beds around the courthouse.

     A number of fund raising ideas were proposed but members voted against any new projects at this time.

     After the business session, members shared their favorite gardening books and magazines and also told of gardening websites that they found helpful.  Refreshments served included Smoked Gouda Cheese and Crackers, Cream Cheese Rollups with Okra and Green Onions, Orange Marmalade Pepper Jelly and Cream Cheese with Crackers, Mixed Nuts, Lemon Tea Biscuits, a vegetable tray and dip, Almond Bits,  fresh fruit and dip, Coffee and Spiced Cider.

     The following members attended:  Laura Bodiford, Elba Bonham, Sara Bradley, Bev Colquett, Dotsy Compton, Audrey Griffin, Margaret Groves, Pam Hindman, Carolyn Hutcherson, Dana Shinholster, Ree Smith, Patsy Wadlington, Nancy Ziebach, and Evelyn Bond.

     The next meeting will be on February 11, 2016, at the Monroeville Presbyterian Church.  Mark Carleton will present a program on flower arranging.

(L to R)  Our hostess, Patsy Wadlington and co-hostess, Carolyn Hutcherson.

For our program, we shared our favorite gardening books, magazines, and websites.

1  1/2 cups butter, softened
3 cups sugar
6 eggs
1  1/2 cups sour cream
3 Tbs. lemon juice
2 Tbs. grated lemon peel
4  1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
GLAZE - 3/4 cup confectioners' sugar and 1/3 cup lemon juice

DIRECTIONS:  In a large bowl, combine flour and sugar.  Cut in butter until crumbly; set aside
In a large bowl, cream butter and sugar until light and fluffy  Beat in eggs.  Beat in the sour cream, lemon juice, and peel.  Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened.  Fill greased or paper lined muffin cups two thirds full.  Bake at 325 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 5 minutes before removing to wire racks.  GLAZE:  Combine glaze ingredients; drizzle over muffins.  Serve warm.  Makes 48 small muffins.

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