The Kindred Spirits Sampler Guild meeting was today. Deb, Julie (not a blogger yet) and I are all members and we always have a good time when we go. Of course, one of the best things about any meeting is the food. This time, it was our turn to bring the goodies and we had quite a good time setting it all up. We wanted it to be pretty so everyone would want to gather round. Julie was the color/design mastermind behind the whole thing - but we all contributed. Truth be told, the pretty foods, Julie and Debbie made. I am not a baker - not my strong suite at all but - I LOVE to eat though and I certainly appreciate their talents! Anyway, I thought you might like to see our tablescape.
Debbie made those pretty, little cheesecakes with the fresh flowers - they were as tasty as they were pretty! Julie made the pretty pink cupcakes and the punch with the flower ice ring. Debbie made sugar cookies and chocolate chip cookies and brought a meat and cheese tray. Julie also brought the fruit bowl, most of the decorations and the poppy seed muffins. I, being the weakest of the links - brought a taco dip, praline brownies and the veggie tray and the little mouse sitting on the cheese. I also contributed my antique (part of it anyway) cake plate collection. We also had some fun, summery candles on the table. Luckily for us, none of the baskets caught fire - we were a little concerned about that. We meet in a church and I don't think they'd be too eager to let us come back if we had set a fire.
The Guild has a great group of women and they are all so talented. I love when we have show and share but tonight was not so much that as a lecture. We had a gal visit from the state capitol that gave a terrific talk on Michigan civil war flags, their styles, their embroidery and their preservation. It was a great lecture.
I had a couple of folks (that I think may read this blog) ask for my praline brownie recipe so here it is:
One package of Brownie mix (per directions)
In small sauce pan, melt 3 TBS butter
stir in 3/4 Cup of Light Brown Sugar
add 3/4 Cup of chopped pecans and mix well
After pouring the brownie mix into the baking dish, sprinkle a 1/2 cup or so of Heath Toffee Bits onto the top (this is not a recipe for the calorie conscious). Then drop/spread the butter and brown sugar mix on top of that. Bake per directions. Let cool well before cutting or they WILL fall apart. Another helpful hint Julie told me is to cut your brownies with a plastic fork. The brownies don't stick to the fork and they cut easily. These are also quite tasty heated slightly with vanilla ice cream on top and chocolate sauce on top of that. MMMMMMM.......
One last thing - Deb brought her City Stitcher Adam and Eve with her. It is so gorgeous - stitched on 40 count linen and just perfect. Her pictures don't even do this justice - if you're sitting on the fence about stitching this beauty, get off - you won't regret it. Julie and I were both drooling all over it ~ sorry, Deb, hope we didn't mess it up too much!