Wednesday, September 26, 2012

Garden Club Brunch

Please join us for Brunch in the lovely home of Garden Club member Mary Ann.  She invited members of the Daffodil Circle of the Tallahassee Garden Club to the first Circle meeting after Summer break.

As members arrived, they were greeted by these lovely Fall wreaths decorating the beautiful front door.  Please come in.......

The table centerpiece in the below photo was a collection of beautiful Fall colored plants and was delightful to see.

Members of the group brought a covered-dish to share.  What a delicious array of choices for every one to enjoy.

There was a Pound Cake, Ham Roll-ups, Vegetables and Dip with Crackers.  Tomato and Cucumber Salad, Vegetable Salad,  Dump Cake, Pimento-Cheese Sandwiches, Cheesecake and Key-Lime Pie.

This lovely bouquet of Fall-colored roses accentuated the platter of Pimento-Cheese Sandwiches. 

Mary Ann's home was beautifully decorated for Fall.

 Don't you just love this delightful little plant-filled pumpkin in the below photo.

It was inspiring to be in Mary Ann's lovely Fall-decorated home,  It is always heart-warming getting together with good friends, and enjoying delicious food.  After the meeting,  members were treated to a tour of Mary Ann's beautiful garden.  Look for that tour to be featured here soon......

Members requested some of the recipes from this special Brunch.  I thought you might like to see these recipes also: 
Miss Pat's Pimento-Cheese Sandwiches
A traditional Southern recipe.

  • 1  pound Sharp Cheddar Cheese 
  • 3/4 cup mayonnaise
  • 1 (7 Oz.)  jar diced pimentos, undrained
  • 1/4 teaspoon salt
  • 3 teaspoons sugar 
  • bread for sandwiches
Grate cheese into mixing bowl.  Add mayonnaise, pimentos (with juice), salt, and sugar.  Beat with electric mixer until totally mixed.  For this recipe, Publix Market Bakery  just baked,  5-grain Italian Bread was used. 

Aunt Betti's Dump Cake
So simple and so delicious. 
  • 1 can (20 Oz.) crushed pineapple, undrained
  • 1 can (21 Oz.) cherry-pie filling
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 1 stick butter, melted and cooled
Preheat oven to 350 degrees.  Grease 9x13 baking dish.
Dump undrained pineapple into bottom of pan and spread evenly.  Next dump in cherry-pie filling and spread evenly.  Dump in the dry cake mix and spread evenly over all.   Sprinkle pecans over cake and press down a little with fork.  Pour melted and cooled butter evenly over top.  Bake 350 degrees for 50 minutes.  Cool and enjoy.

As you can see, there is no fat or calories in these recipes.  Only kidding ....  Just eat lots of vegetables for the next two weeks, and that should make up for these recipes.

Thanks for stopping by and attending the Garden Club Brunch.  I hope you have a wonderful day.  Please come back soon!

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