Summer 2012 Symposium #2 , a set on Flickr.
Category Archives: Uncategorized
Summer 2012 Symposium #1
Summer 2012 Symposium #1, a set on Flickr.
A list of top 50 Gardening blogs by Blog Rank
Dallas Council of Garden Clubs Meeting – 9/10/12
All District X Member Clubs, Officers, and Friends are invited to attend the Dallas Council of Garden Clubs first meeting of the 2012-2013 meeting year scheduled for Monday, September 10, 2012, at the Texas Discovery Gardens at Fair Park. Light refreshments will be served at 11:30 a.m. with the Program and “President’s Tea” festivities starting at 12:15PM.
Map and directions can be found at: http://www.texasdiscoverygardens.org/pricing_and_directions.php.
Submitted by Martha Billman – SGC Communications Committee
Summer 2012, Chihuly Nights at the Dallas Arboretum
Summer 2012, Chihuly Nights at the Dallas Arboretum, a set on Flickr.
Photos by Patsy and Brig Knight
SGC Tour of new Sunnyvale Elementary School
SGC Tour of new Sunnyvale Elementary School, a set on Flickr.
Photos by Patsy Knight
Fall Rummage Sale Scheduled
Mark your calendars! The Sunnyvale Garden Club is planning to have a “rummage sale” on November 2nd and 3rd. More details will be posted at a later date. Meanwhile, members are asked to start their fall cleaning early and set aside items that can be donated to the sale.
Submitted by MarthaBillman, Communications Committee
Summer Symposium on Aug. 14
Janet Nevil will be conducting a Summer Symposium in which she demonstrates how to make a stone planter.
Janet will have all the supplies and know-how for you to make this planter, and take it home to dry (or cure). Janet has been perfecting the technique and will help us all create our own unique planters. We will not be able to put plants in our planters on Tuesday night because it will take 24 hours for the concrete to dry. However, if you have succulents that you would like to share with the group, please bring them. These planters will be great for displaying pretty succulents (like “hen and chicks”) or ferns.
If you want to get an advance peek of the techniques involved, you can watch Martha Stewart make these planters at the link below. But our own “Martha Stewart” (Janet) will give you hands-on instructions.
It will be helpful for Janet to plan the supplies needed if you will let Janet know if you plan to attend this Symposium.
http://www.marthastewart.com/270325/how-to-make-stone-planters
Prospective members are welcome to attend this symposium. For more information or to RSVP, contact Mary Baughman, membership chair, at maryabaughman@aol.com
Submitted by Rachel Doyle
Panettone Bread Pudding with Amaretto Sauce
Ingredients
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
Instructions:
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Submitted by Rachel Doyle.
Recipe courtesy of Giada De Laurentis
Spinach Maria
Ingredients
3 boxes frozen spinach – thawed & squeezed; reserve ¾ c. liquid
6 TBS butter
3 TBS flour
3 TBS chopped onion
¾ cup evaporated milk
6 oz. hot pepper cheese (soft & cubed)
1 tsp. garlic salt
½ tsp. pepper
1 tsp. celery salt
1 ½ tsp. Worcestershire sauce
Buttered bread crumbs
Instructions
Melt butter; add flour and onion. Cook 4-5 minutes. Add the reserved spinach liquid and the milk. Stir until well blended. Add spinach, cheese and seasonings and mix well. Place in buttered casserole. Top with buttered bread crumbs. Bake in preheated 350 degree oven for 30 minutes.
Submitted by Rachel Doyle
The Sunnyvale Garden Club 