2025 Ladies’ Luncheon Recipes

Our 2025 Annual Ladies’ Tea and Luncheone was such a success.

Thank you to all the ladies who attended and to all those who volunteered or helped with the event in any way.

Below are the recipes from the delicious food we enjoyed.

Appetizers

Blueberry Scones

2 cups of flour

1/3 cup of Sugar

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup cold butter

1 cup heavy whipping cream

1 egg

1 teaspoon vanilla

1 cup fresh blueberries (washed and dried)

Parchment paper

In a large bowl mix flour, sugar, baking powder, and salt. Cut cold butter up in small pieces with flour mixture. Using your hands, toss the butter with the flour mixture rubbing butter pieces so they get smaller. Add egg, vanilla, and cream to the flour mixture and gently toss. When the mixture becomes sticky, add the blueberries and mix with your hands. Gently pat the scone mixture on a flat surface with flour to the thickness of 1.5 inches. Use a biscuit cutter to cut your scones. Place on an ungreased cookie sheet line with parchment paper. Brush the tops of the scones with heavy cream. Bake at 400 for 9 minutes. When the scones come out of the oven, pour the glaze over the top of them. 1 batch makes 30 (1.5 inch) round scones or 8 large wedge scones.

Mini Quiches

Crescent rolls (crust of quiche)

1/2 pack thin sliced bacon, cooked

5 eggs

3 stalks of green onions chopped

1 cup shredded cheddar cheese

1 cup heavy whipping cream

pepper

Cook bacon and break into tiny pieces. Chop green onions and shred cheese. Cut each crescent roll triangle in half to shape into each hole in the mini quiche pan. Fill each quiche with egg mixture. Bake at 350 until lightly brown. It will puff up high and then go back down.

Cucumber Sandwiches

1 8 oz. pkg cream cheese, softened

1/2 cup mayo

1 pkg white bread

2 cups English cucumbers, sliced

1 tsp dill seasoning

1 pkg Ranch dressing powder

Trim the sides of all bread. Using a hand mixer, mix cream cheese, mayo, dill seasoning, and ranch seasoning. Spread the mixture over the bread. Put 4 round cucumber slices on top of the mixture. Cut the sandwhiches into 2 long rectangles. This makes 30 rectangle sandwiches.

Soup

Lemon Chicken Orzo Soup

2 sticks celery, chopped

2 medium carrots, peeled and finely chopped

1/2 medium onion, chopped

1 T butter

1 T olive oil

3 cloves garlic, minced

2 T flour

9-10 cups chicken broth

1/4 tsp Italian seasoning

2 chicken thighs

1 cup uncooked orzo

1 T fresh lemon juice

1 T fresh parsley

salt and pepper to taste

Cover chicken and cook. After cooling cut the chicken into tiny pieces. Save the broth and put to the side. Saute celery, carrots, and onions in a large soup pot with butter and oil over med-high heat for 5-7 minutes. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for 1-2 minutes. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and cut up chicken. Bring the soup to a boil. Cover the soup and reduce heat and simmer for 15 minutes. Stir in the orzo and cook another 10 minutes or until the orzo is cooked through. Keep the lid off and stir often because the orzo tends to stick to the bottom. Add lemon juice, parsley, salt, and pepper as needed.

Note: I put all vegetables in the food processor except the parsley. I used the chicken broth from boiling the thighs and added it to boxed chick broth to equal 10 cups per recipe. This soup will keep for 3-4 days in the fridge in an airtight container or can be frozen. If you freeze it, add the orzo after thawing.

Main Course

Bow Tie Pasta: Joanna Gaines Favorite Pasta

1 lb. bow tie pasta

2 cups chopped kale

12 oz. jar artichokes, chopped

3/4 cup sun-dried tomatoes, chopped fine

2 garlic cloves, minced

2 T olive oil

2 cups heavy cream

1 8 oz. cream cheese

1 cup grated parmesan cheese

salt & pepper

Cook 1 lb. pasta in salted water. Saute garlic in olive oil. Add cheeses, kale, artichokes, salt, pepper, and heavy cream. Heat on low. Turn off heat. Add sundried tomatoes. Before serving mix the pasta with the cream.

Note: When I added the sundried tomatoes, I did cook on low heat for a few minutes to heat. I think this gives it a better taste, just don’t cook too long. It will turn your cream sauce a little darker. Also if you add the pasta with the sauce and it sits for too long, it becomes gelled, but when heated again, it is fine.

Olive Garden Copy Cat Salad

1 pkg garden salad mix (lettuce, shredded red cabbage, julienned carrots)

1/4 cup red onions

1/2 cup whole black olives

2 roma tomatoes, chopped

1/3 cup pepperoncinis, chopped

1 cup Olive Garden croutons

1/4 cup large grated parmesan cheese

Dressing

3/4 cup extra virgin olive oil

1 packet Zesty italian dressing mix

1/3 cup white vinegar

1/4 cup water

1 tsp. grated parmesan cheese

1 1/2 tsp Dijon mustard

3 tsp sugar

1/2 tsp Italian seasoning

1/4 tsp pepper

1/4 tsp garlic powder

Using a small package of the garden mix, this serves 12 people. The crouton package will be enough for 3 fixings.

Dessert

Peach Cobbler

3/4 cup butter

1 1/2 cup self-rising flour

1 1/2 cup sugar

1 cup milk

1 qt. sliced peaches

1 1/2 cup water

Melt 1/2 cup butter in 10x15” baking dish. Combine flour, 3/4 cup sugar, and milk to make batter. Pour over melted butter and spread evenly in dish. Top with cut up peaches. Bring to a boil 1/4 cup butter, 3/4 cup sugar, and 1 1/2 cup water. Pour over top of cobbler. Bake at 350 for 30-45 minutes depending on your oven, until crust is lightly browned. This makes 15 servings. Serve with whipped cream or ice cream.