The Monroeville Garden Club met on November 8, 2024, at the Monroeville Presbyterian Church. Hostesses were Bev Colquett, Sherri Eubanks and Laura Bodiford.
Misty Powell, Alabama Extension Youth Development Coordinator, presented a wonderful program describing her work with students ages 9-18. Program areas with the students are Animals, Creative Arts, and Environmental Education. At our meeting, she discussed GROWS-Garden Project. She and the students, along with school personnel and volunteers, build raised garden beds at individual schools and grow vegetables to share with needy citizens or to eat themselves. Misty said that this project is so rewarding and a joy to all involved.! Club members were given a lovely booklet describing individual school projects and containing pictures of the children and their gardens. We were also instructed on the procedure to become a Master Gardener.
After the program, club members enjoyed a wonderful array of pickup delicacies. The menu included: Havarti Cranberry Turkey Sliders, Mini Pecan Pies, Puff Pastry Apple Rings, Pumpkin Cheesecake Bites, Ranch Cheeseball and Crackers, Sparkling Apple Cider Punch and coffee.
Beautiful arrangements of white pumpkins and greenery adorned each table with a larger arrangement of several pumpkins and greenery adorning the serving table.
The meeting was adjourned and members were reminded of the Christmas meeting which will be at Emilie Martin’s home on December 12th.
Havarti Cranberry Turkey Sliders
1 - 12 count pkg Hawaiian rolls
12 oz. sliced deli turkey
8 oz. sliced Havarti Cheese
1/2 cup cranberry sauce
Butter Sauce
1/2 cup melted butter
1 tsp poppy seeds
1 tsp sesame seeds
1 tbs Dijon Mustard
1 tsp onion powder
1 tsp Worcestershire Sauce
2 tsp brown sugar
Preheat oven to 350 degrees. Cut the slab of buns in half horizontally so you have the tops and bottoms
in two pieces. Lightly grease a 9 x 13 baking dish and place the bottom buns in the pan. Spread 1/2 the cheese on the bottom buns, then layer on all the turkey to cover the cheese. Spread the cranberry sauce over the turkey so that it is evenly distributed. Cover with the remaining cheese slices and top with the other half of the buns. In a small bowl, melt the butter in the microwave and stir in the poppy seeds, sesame seeds, Dijon Mustard, onion powder, Worcestershire Sauce, and brown sugar. Using a pastry brush, brush the tops and sides of the buns with the butter mixture. Cover the dish with foil and bake for 15-20 minutes until heated through and the cheese is melted. Remove the foil and bake an additional 5-7 minutes to crisp up the tops of the buns. Allow to cool slightly before serving.
Pumpkin Cheesecake Bites
Crust: 1 cup graham crackers, 4 TBS butter melted
Filling:
8 oz. cream cheese, softened to room temperature
1/2 cup canned pumpkin
3/4 cup packed brown sugar
2 tbs All Purpose Flour
1/2 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
1/4 tsp salt
1 large egg
Whipped Cream for topping (optional)
Preheat oven to 350 degrees. Line a mini muffin tin with liners (or spray tin with nonstick cooking spray)
In the bowl of a food processor, pulse the graham crackers until finely ground. Add butter and pulse until mixture looks wet and starts to clump. Spoon a scant (not filled all the way) 1 tablespoon o the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the tablespoon to press the crust gently into the bottom. Wipe crumbs from bowl of food processor and combine all the ingredients for the filling. Blend in food processor until smooth. Use 1 tbs measure to top off each muffin tin. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes) Allow to cool at room temperature before serving or refrigerate up to 3 days. Top with whipped cream just before serving if you'd like.
Puff Pastry Apple Rings
1 sheet of puff pastry, thawed
1 apple sliced into rings and core removed
1/4 cup sugar
1 tsp cinnamon
1 egg wash, 1 egg whisked with splash of water
Thaw puff pastry on the counter for at least 30 minutes. When ready, preheat the oven to 350 degrees and prepare a baking sheet by lining it with parchment paper. Then use a pizza cutter or knife to cut long strips in the puff pastry dough and set aside. Mix together the sugar and cinnamon in a small bowl and set aside. Then slice apple into rings and core out the center of each one. Use any small round object that you have such as an oil cap to cut out the center. Dip each slice in cinnamon and sugar to coat both sides. Wrap a piece of puff pastry around the apple and through the center hold until its fully covered. Place them on a baking sheet that's lined with parchment paper and brush with an egg wash. Sprinkle with cinnamon and sugar and bake for 20 minutes or until golden brown and firm to the touch. Remove from the oven and let cool for a few minutes before enjoying.
Mini Pecan Pies
1/3 cup granulated white sugar
2 tbs light brown sugar
1/2 cup light corn syrup
1/2 tsp vanilla
3 tbs butter, melted
2 large eggs, beaten
1 cup pecans, chopped
2 pie crusts
Preheat oven to 350 degrees. Grease your muffin tin. Roll out the pie crusts and cut with circle cookie butter, about 3 inches in diameter. Gently press the pie crust circles into the in. Add all the ingredients except for the pecans into a medium size mixing bowl and stir until combined. Add about a tsp of chopped pecans to each pie circle. pour pie filling on top of pecans into each pie but don't fill all the way... the filling expands. The pecans will float to the top. Bake for 15-20 minutes- cooking time varies depending on your oven. Remove from the oven and allow to cool in the tin for a few minutes. Then pop out onto a wire cooling rack.
Ranch Cheese Ball
16 oz. cream cheese, room temperature
1 1/2 cups shredded sharp cheddar cheese
6 tbs mayonnaise
1 tsp Worcestershire Sauce
1/4 cup finely chopped green onions
1 packet ranch dressing mix
1/2 cup chopped pecans
In a large mixing bowl, combine softened cream cheese, shredded sharp cheddar cheese, chopped green onions, mayonnaise, Worcestershire Sauce, and the contents of the ranch seasoning mix. After mixing well, turn out the cream cheese mixture onto a large piece of plastic wrap with a rubber spatula. Form the mixture into a ball or desired shape. Fold the plastic up around the shape, wrapping it up. Place in the refrigerator and chill for at least 2-4 hours or overnight to firm up the cheese. Spread chopped pecans on a plate plus optional toppings like the shredded cheese and chopped green onions. Unwrap the chilled mixture and coat it in the chopped pecans by rolling it or gently pressing the nuts on. Serve on a platter with crackers and enjoy!
Sparkling Apple Cider Punch
2 cups apple cider
2 cups ginger ale
2 cups pineapple juice
In a pitcher or punch bowl, add the cider, ginger ale and pineapple juice. Stir to combine. Serve immediately. (6 servings)
