RHODE ISLAND

ROSE SOCIETY

RECENT MEETINGS

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.

 

 


Nickersons' Cocktail Franks Wreath

 

 

Two Packages of  Frozen Small Cocktail Franks (24 count each)

One Red Pepper

Grape Tomatoes

Herbs

BBQ Sauce

 

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

(gluten free)

 

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

Text Box: Sour cherry puree – mix together cherries, sugar and vanilla and blenderize for 1 minute, strain through fine sieve into bowl

 

½ C sugar

 

¼ tsp vanilla

 

Text Box: Lemon glaze – sift sugar and mix with lemon juice; let sit for 10 minutes to thicken up before glazing

 

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

--------------------------------------------------------

Jacqui's

Easy Buckeyes

 

Ingredients

·        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

Instructions

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.

 Coupons

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

GLAZE

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 Photo Contest

 

 

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
for service to the RI Rose Society
at our Annual Meeting in March 2011

 

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
Patsy Cunningham

'Rhapsody in Blue'
Mike and Angie Chute

'Sweet Surrender'
Kate and JD Daniels

Fourth of July Picnic: ‘Veterans Honor’
Linda Shamoon

'Melody Parfumeé'
Clive Nickerson

'Dainty Bess' at Peggy Rockefeller Rose Garden
Jin and Bing Lee

'Rio Samba’
Steph Vanable

'Zéphirine Drouhin'
Candace Morgenstern

‘Pristine’
Dave Candler

‘Double Delight’
John Mattia

 

2010 Spring Flower show
New booth photos
 
December
Holiday party
   

Herma Altman's tuna salad with rosey peppers

Jin Lee's dumplings

Contest winner:
Clive Nickerson's Rosa rumgosa cake

Patsy Cunningham's rose shortbread cookies

Julia Sun's Rose-Free Sushi
November
Garden Closing
October 10. 2009
2009 Rose Photography contest
 
A 'Century of Roses' Rose Show
Tally now online
Please send photos for the website
Rose Arranging Class
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 patham@cox.net
Photography Contest
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
Rose Cooking Contest
Winners, photos, cooking and buying hints, and recipes from our 2008 rose cooking contest.
Favorite new recipes are welcome, send them in!

Web page designed and maintained by Patsy Cunningham and Andy Vanable. Please e-mail us with any website problems.
Date last edited: 12/12/16
©2009 Rhode Island Rose Society. All Rights Reserved