On November 13, 2010 we welcomed in the Holiday Season at our First Gratitude Luncheon. We have so much to be thankful for and friendship is high on the list. It was great fun, we laughed, we cried, we reminisced of yesteryear and shared our hopes and dreams of tomorrow. Those in attendance were Janet Glad, Janet Price, Marilyn Leatherbury, Susan Jones, Gloria Ivie, Cindy Lamping, Jacquie Wall, Carol Bailey, Kelley Bakker, Karleen Fitzgerald, Brenda McFarlane and me. Everyone brought something and wow can some of these girls cook. For the record Carol Bailey
is amazing she made caramel apples that looked and tasted better than any store bought ones.
Some of the recipes for the day were:
California Quiche (coy)
Mix in the large bowl the following:
12 to 18 eggs 1 tsp baking powder
1 square melted butter ½ tsp salt
½ cup flour 1 pint cottage cheese
1 lb. of cheese: You may use what ever cheese you like or mix cheeses if that suits you. I have used cheddar, jack, Swiss, mozzarella or what I had on hand.
Add to it ham, bacon, sausage, olives, green peppers, mushrooms, chopped green chilies or what ever you would like.
Pour into a jelly roll pan and bake for 45 minutes at 350
Serve with avocados, sour cream, fresh tomatoes, salsa, or chili sauce.
Carrot Cake (coy)
1 cup brown sugar
1 cup white sugar
½ cup salad oil or 1½ cup butter
Mix dry ingredients in
2½ cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots
Pour into floured pans. Bake approximately 45 – 55 minutes depending on pan size used
Frost with Martha Stewart’s cream cheese frosting recipe
Makes enough for one 9-inch, three-layer cake
• 16 ounces cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 2 pounds confectioners' sugar, sifted
1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.
Seven Layer Bars (Gloria Ivie)
1 cube melted butter
1 cup graham cracker crumbs
1 cup flaked coconut
1 6 oz pkg. chocolate chips
1 6 oz pkg. butterscotch chips
1 can Eagle Brand sweetened condensed milk
1 cup chopped nuts
Use a 9X13 inch pan. Pour butter into pan and spread evenly. Sprinkle graham cracker crumbs evenly in the bottom of pan. Do the same with chocolate chips, coconut and butterscotch chips. Drizzle Eagle Brand milk evenly over top of ingredients. Sprinkle chopped nuts on top of milk. DO NOT MIX. Bake at 350 for 25 minutes. Cool before cutting. Enjoy it is delicious!
This is just the beginning. So if you were unable to attend we are going to have 4 luncheons throughout the next year starting on January 15, 2011. It will be held at 6301 So. 1300 West, Taylorsville. We will be celebrating the New Year and all the birthdays from January through March. It is potluck so bring your favorite soup or salad or whatever you feel like, but please come.
If you didn't receive an invitation, I apologize. Please make sure I have your updated email address/phone number/mailing address. If you are aware of someone whose information I need to update please let me know and hopefully we will see all of you Lady’s next year.
By the way, I am Damn Grateful for Friends!