MEETING INFORMATION
We meet on the first Monday of each month, September-June at 7pm* at:
Grande Prairie Church of Christ
9602 92 Avenue (Click here for map.)
Bring your own coffee/tea cups please.
* December and June meetings are potluck dinners and start at 6:30pm
Please do not wear perfume in consideration of our members who have scent sensitivities.
Grande Prairie Church of Christ
9602 92 Avenue (Click here for map.)
Bring your own coffee/tea cups please.
* December and June meetings are potluck dinners and start at 6:30pm
Please do not wear perfume in consideration of our members who have scent sensitivities.
June 5, 2017 ****6:30 START TIME*****
Tonight's meeting is the last one for our 2016-17 quilting year and begins at 6:30pm with our traditional potluck dinner. My mouth is watering already! Please bring your choice of dish to share with your quilting friends. Tonight's program includes show and tell, mystery quilt reveal, brown bag exchange reveal and December solid fabric exchange reveal. We will finish the night with a game of strip poker. Please bring 10 - 2 1/2" strips of fabric (children's prints, solids and tone on tone) to play the game. At the end of the night you will leave with strips won in the game and a pattern you may use to make a preemie (or 2) for our summer preemie challenge. If you are more industrious, the patterns can be used to make a comfort quilt. Don't forget, for each finished preemie or comfort quilt you return at the September meeting, your name is put into a draw for a free membership!
As always, all are welcome to attend!
As always, all are welcome to attend!
Recipes
Green Pea Salad
1/2 cup mayonnaise 1/4 cup Italian dressing (Kraft house is best) 3 cups frozen peas - thawed - steamed 1 cup chopped celery 1 cup sliced water chestnuts, chopped chunky 1/4 cup chopped red onion 6 bacon slices - crisply cooked - crumbles or use bacon bits Stir together first 2 ingredients, then pour over all the rest of the ingredients and toss to coat. Chill |
|
Death by Chocolate Zucchini Loaf (Roma)
1 cup flour
2 eggs
1/2 cup cocoa
1/4 cup vegetable oil
3/4 tsp baking soda
1/4 cup plain greek yogurt
1/4 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
1/2 tsp instant coffee
3/4 cup semisweet choc chips
1 1/2 cups grated zucchini
1. Combine dry ingredients, including choc chips.
2. Beat together eggs and sugar, then add oil, yogurt and vanilla and fold in zucchini.
3. Add liquid to dry ingredients and mix just until blended.
4. Pour into greased loaf pan and bake at 350 degrees for 40-45 minutes.
Recipe can be doubled. Freezes well.
1 cup flour
2 eggs
1/2 cup cocoa
1/4 cup vegetable oil
3/4 tsp baking soda
1/4 cup plain greek yogurt
1/4 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
1/2 tsp instant coffee
3/4 cup semisweet choc chips
1 1/2 cups grated zucchini
1. Combine dry ingredients, including choc chips.
2. Beat together eggs and sugar, then add oil, yogurt and vanilla and fold in zucchini.
3. Add liquid to dry ingredients and mix just until blended.
4. Pour into greased loaf pan and bake at 350 degrees for 40-45 minutes.
Recipe can be doubled. Freezes well.
Lemon Zucchini Bread (Roma)
Serves: 1 loaf
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 TBS lemon juice
zest of 1 lemon
1 cup grated zucchini
For the Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
1. Preheat oven to 350 degrees
2. Flour and grease 1 9x5 loaf pan
3. In a large bowl, blend together flour, baking powder and salt
4. In another bowl, beat 2 eggs well
5. Add to the eggs the oil and sugar and blend together well
6. Add the buttermilk, lemon juice, and lemon zest and blend together well
7. Fold in the zucchini until well coated
8. Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
9. Pour the batter into your loaf pan, pat down the pan with a couple of soft thumps to your counter top to evenly distribute the batter
10. Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
11. Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
1. In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
2. Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
3. Add half and half and/or lemon juice as needed for more to thin
4. Drizzle over cooled loaf
5. Let set, then slice and serve
Serves: 1 loaf
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 TBS lemon juice
zest of 1 lemon
1 cup grated zucchini
For the Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
1. Preheat oven to 350 degrees
2. Flour and grease 1 9x5 loaf pan
3. In a large bowl, blend together flour, baking powder and salt
4. In another bowl, beat 2 eggs well
5. Add to the eggs the oil and sugar and blend together well
6. Add the buttermilk, lemon juice, and lemon zest and blend together well
7. Fold in the zucchini until well coated
8. Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
9. Pour the batter into your loaf pan, pat down the pan with a couple of soft thumps to your counter top to evenly distribute the batter
10. Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
11. Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
1. In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
2. Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
3. Add half and half and/or lemon juice as needed for more to thin
4. Drizzle over cooled loaf
5. Let set, then slice and serve
GUILT FREE BROWNIES (Helen B.)
2 1/2 cups icing sugar
2 cups ground almonds
2/3 cup unsweetened cocao powder
1/8 tsp salt
4 egg whites
2 tsp vanilla
Preheat oven to 350 F. Line bottom and sides of 8" square pan with parchment paper.
Mix sugar with almonds, and salt in a large bowl. stir in egg whites and vanilla. Batter
will be thick. Scrape into pan and smooth top.
Bake 40 to 45 min. until top of brownies is shiny and crisp. Run knife around the sides and lift
brownie using the parchment paper. Cool and cut into 16 servings. May be top dressed if desired.
2 1/2 cups icing sugar
2 cups ground almonds
2/3 cup unsweetened cocao powder
1/8 tsp salt
4 egg whites
2 tsp vanilla
Preheat oven to 350 F. Line bottom and sides of 8" square pan with parchment paper.
Mix sugar with almonds, and salt in a large bowl. stir in egg whites and vanilla. Batter
will be thick. Scrape into pan and smooth top.
Bake 40 to 45 min. until top of brownies is shiny and crisp. Run knife around the sides and lift
brownie using the parchment paper. Cool and cut into 16 servings. May be top dressed if desired.
DIVINE RHUBARB CAKE (Martina B.)
Mix: 1/2 cup margarine
3/4 cup sugar
1 egg
1 cup of milk
1 tsp. vanilla
Sift: 2 cups of flour
1 tsp. each of baking soda and baking powder
pinch of salt.
Mix and fold in 2 cups fresh rhubarb.
Put in 9x13 greased pan and sprinkle with 1/4 cup sugar and 1 tsp. cinnamon.
Bake at 350 for 40 minutes.
Mix: 1/2 cup margarine
3/4 cup sugar
1 egg
1 cup of milk
1 tsp. vanilla
Sift: 2 cups of flour
1 tsp. each of baking soda and baking powder
pinch of salt.
Mix and fold in 2 cups fresh rhubarb.
Put in 9x13 greased pan and sprinkle with 1/4 cup sugar and 1 tsp. cinnamon.
Bake at 350 for 40 minutes.
PUMPKIN SQUARES (Betty A.)
1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
Cream butter and sugars together.
2 eggs - Beat in eggs one at a time.
14 oz can pumpkin - Slowly beat in pumpkin.
Add remainder of ingredients and stir:
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Scrape into 9 X 13 greased pan. Bake at 350 for about 25 minutes. Cool and then frost with cream cheese icing.
CREAM CHEESE ICING
4 oz cream cheese softened
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups icing sugar
Beat cream cheese, butter and vanilla until smooth. Gradually beat in icing sugar.
1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
Cream butter and sugars together.
2 eggs - Beat in eggs one at a time.
14 oz can pumpkin - Slowly beat in pumpkin.
Add remainder of ingredients and stir:
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Scrape into 9 X 13 greased pan. Bake at 350 for about 25 minutes. Cool and then frost with cream cheese icing.
CREAM CHEESE ICING
4 oz cream cheese softened
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups icing sugar
Beat cream cheese, butter and vanilla until smooth. Gradually beat in icing sugar.