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.


Turkey, Gouda & Apple Tea Sandwiches

TOTAL TIME: Prep/Total Time: 25 min.
YIELD:12 servings
• 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
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
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

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

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
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

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.

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