Here you'll find photos, results and
reports on our recent meetings
Feel free to send photos , recipes etc for inclusion
December 2016 Meeting: Holiday Treat Recipes
(send photos and recipes please)
The winning treat was:
Cindy Ehrenreich's Caramel Nut Clusters
24 Caramels or 1 bag caramel bits
½ cup almond slivers
½ cup pecan halves
1 cup peanuts
1 TBSP butter
2 TBSP milk
chocolate chips or melts
Place unwrapped caramels or caramel bits in bowl. Add butter & milk. Microwave 2 minutes. Stir until smooth.
Fold in nuts. Form into mounds on parchment paper. (I use a melon baller).
Melt chocolate (I use both dark chocolate & white chololate) and drizzle over mounds.
Refrigerate until firm.
Makes about 2 dozen.
Karikas' THUMBPRINT COOKIES
1 Cup Butter - I used margarine 2 Cups Flour
1/2 Cup Brown Sugar 1/4 Tsp Salt
2 Eggs Separated 1 1/2 Cup Chopped Nuts
1 Tsp Vanilla
Mix butter, sugar, vanilla, and egg yokes together. Stir in flour and salt. Roll into 1 inch balls. Dip gently into slightly whipped egg whites, then roll in nuts. Place 1 inch apart on cookie sheet. Bake in 375 degree oven for 5 minutes - take out of oven and carefully (hot) press thumb into each cookie. Bake 8 - 10 minutes longer - depends on oven and size of cookies. Put jelly of choice into thumbprint. I used walnuts, and gluten free flour. Bobs Red Mill Gliuten Free. Also recommend 1/2 tsp of zanthan gum for each cup of flour if gluten free.
Nickerson's Incredible Melted Ice-Cream Cake
1. Package White Cake Mix
2. Two cups melted ice cream, Ben and Jerry's “Cherry Garcia” (or any flavor)
3.Three large eggs
4. Blend Ingredients
5. Bake in Bundt Pan at 350 degrees for 38-42 minutes.
Drizzle with Confectioners Sugar frosting flavored with rum or vanilla extract.
Two Packages of Frozen Small Cocktail Franks (24 count each)
One Red Pepper
As easy as it looks: Bake franks. Arrange as wreath. Cut up red pepper to resemble bow. Garnish with tomatoes and herbs. Serve with BBQ sauce.
Lynn's Lemon Sour Cherry Sour Cream Bundt
1 ¼ C unsalted butter, room temp
2 ½ C sugar
6 large eggs, room temp
3 C King Arthur all-purpose baking flour – already includes baking soda/powder/xanthan gum, etc.
½ tsp baking soda - only if using regular flour, otherwise omit for gluten-free
½ tsp salt – only if using regular flour, otherwise omit for gluten-free
1/3 C fresh lemon juice
zest of 4 lemons
1 tsp vanilla
½ C sour cream
¼ C whole milk
I C dried (rehydrate with boiling water and drained) or fresh pitted cherries
½ C sugar
¼ tsp vanilla
2C powdered sugar
Juice of 2 lemons
Pam for baking
1. preheat oven to 3500
2. Pam or butter/flour your bundt pan (10+ cup) very well
3. make the sour cherry puree
4. zest all those damn lemons
5. crack eggs into bowl, remove any shell
6. Sift flower into separate bowl
7. beat butter in stand mixer on high for 2-3 minutes; slowly add sugar in three batches, beat for another 7-8 minutes until very fluffy
8. lower mixer speed and slowly add eggs, one at a time, until each is well-incorporated; scrape bowl as needed
9. in yet another bowl, mix together with a fork, the lemon juice, lemon zest, vanilla, sour cream and milk
10. turn mixer to low and add flour by one-thirds, alternating with the wet lemon mixture, don’t over mix
11. now this is where I mix a cup of the batter and a couple tablespoons of the sour cherry puree together and paint the inside edges/ridges/indentations of your cool bundt pan to get a designed effect…this was cool on the rose bundt mold, lots of “petal” areas..
12. slowly add the rest of the cake mixture to the pan and smooth on top.
13. I put all bundts on a cookie sheet in the oven, there’s almost always overflow..
14. bake for approx. 55-60 minutes, check with tester, don’t overbake.
15. remove from oven and let sit 5 minutes, then unmold to cooling rack, if it feels like it’s sticking, give it another 5 minutes
16. cool cake completely before glazing or powdering
· 1½ cups peanut butter
· 1 cup butter, softened
· ½ teaspoon vanilla extract
· 6 cups confectioners' sugar
· 4 cups semisweet chocolate chips or chocolate candy coating
1. Line a large tray or baking sheet with wax paper.
2. In a large bowl, combine the confectioners' sugar, peanut butter,vanilla extract and butter, stirring until well blended.
3. Roll the peanut butter mixture into 1-inch balls, and place the balls on a wax paper-lined baking sheet.
4. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes
Not from contest, but fondly remembered from the October meeting:
Cindy Ehrenreich’s Cranberry Cookies with Brown Butter Glaze
½ cup butter, softened
1 cup sugar
¾ cup packed brown sugar
1 large egg
2 Tbsp orange juice
3 cups flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
¼ cup milk
2 ½ cups coarsely chopped fresh cranberries
1 cup white baking chips
1 cup walnuts
½ cup butter
2 cups confectioners sugar
1 ½ tsp vanilla
3 to 4 Tbsp water
1. Preheat oven to 375. In a large bowl, cream butter & sugars until light & fluffy. Beat in egg & orange juice. In another bowl, whisk flour, baking powder, salt, & baking soda; add to creamed mixture alternating with milk. Stir in cranberries, baking chips and walnuts.
2. Drop the dough by Tbsps 1 in apart onto greased baking sheets. Bake 10-15 minutes or until light brown. Remove from pans to wire racks to cool completely.
3. For glaze, in a small saucepan, melt butter over medium heat. Heat until golden brown, stirring constantly. Remove from heat. Stir in the confectioners sugar, vanilla and enough water to reach a drizzling consistancy. Drizzle over cookies. Let stand until set.
2016 Yankee District Convention
Hosted by RIRS in Newport
Andy Vanable receiving the Silver Medal at Convention.
He also received the Gold nationally for his District newsletter
Dave Candler receiving Outstanding Judge Award
Audrey with 2015 Mike Lowe Trophy
March 2012 Annual Meeting
Frank accepting the gavel from Dacia
Linda Shamoon received the Bronze Medal for RIRS for 2012
Marci Martin gave a presentation on Elizabeth Park
Andy Vanable was awarded the Bronze medal
|Here are the photos from the 10 new note cards
we started selling at the February meeting. They are only $6 for a pack of
10 assorted cards and envelopes or $10 for 2 packages (RI tax included).
The back of each card has the name of the rose, description of the rose, the photographer and the RIRS logo. Inside is blank
They can be purchased at the monthly meetings or the Rose Show (unfortunately not allowed at the Flower Show)
'Rosa rugosa' at Beavertail
'Rhapsody in Blue'
Mike and Angie Chute
Kate and JD Daniels
Fourth of July Picnic: ‘Veterans Honor’
'Dainty Bess' at Peggy Rockefeller Rose Garden
Jin and Bing Lee
2010 Spring Flower show
New booth photos
October 10. 2009
2009 Rose Photography contest
A 'Century of Roses' Rose Show
Tally now online
Please send photos for the website
Photos from our April 11 line arrangement class taught by Candace Morgenstern. We learned several new techniques including wrapping the oasis with "Cast Iron Plant" leaves and making decorative "ribbons" with leaves. Anyone who would like to make an arrangement for the rose show can contact me at firstname.lastname@example.org
Photos of the winners from our 2008 contest and links to previous years. Make sure you plan on entering next year so that your photos can be in our next calendar, you can enter up to 5 photos.
Six Pack Rose Show
Photos from our first annual September Six Pack Show
Winners, photos, cooking and buying hints, and recipes from our 2008 rose cooking contest.
Favorite new recipes are welcome, send them in!