Ladies Luncheon and Tea

March 3, 2018

8th Annual Ladies Luncheon & Tea

On March 3rd, the doors will be opened to another fantastic time for the ladies of our community and the surrounding areas. This years theme will be “Let your light so shine, that others may see your good works and glorify your Father which is in heaven” Matt 5:16. Our  Guest Speaker will be Chris Adams of Hendersonville, TN.

2017 Ladies Luncheon and Tea

The Ladies Luncheon was above and beyond our expectations! Thank you so much to all who gave of their time and talents to make our biggest fundraiser so successful! We will be putting the latest recipes online as soon as possible!

6th Annual Ladies Luncheon and Tea (2016)

This year’s luncheon featured a wedding fit for the King! Participants were sincerely and humbly addressed my Mrs. Karen Alexander-Doyel, what a blessing! Cookie Project embraces the luncheon each year as our greatest fellowship and fundraising event. Proceeds from this year’s event were over $12,000. The children and families will continue to be served and blessed by the outpouring of service and donations. May God bless each of those who cooked, cleaned, set up, decorated, attended, and gave.

Recipes from the 2016 Menu

STRAWBERRY HONEY BRUSCHETTA

  • 8 slices of French baguette
  • 2 tablespoons cream cheese
  • 2 tablespoons honey
  • 2 – 4 strawberries, diced

Preheat oven to 350 F. Place 8 slices of baguette on the baking pan and bake for 10 – 15 minutes. Remove from oven and cool off a little. Whip cream cheese and honey together; spread mixture on each baguette slice. Add diced strawberries on top.

 

OATMEAL CREAM PIES

Cookies:

  • 1 1/4 cups butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups uncooked quick-cooking oats

Preheat oven to 375°. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour baking soda, salt, and cinnamon in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375°for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Spread one tablespoon of cream filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Cream Filling:

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 to 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract

Combine ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

 

PINEAPPLE PECAN FINGER SANDWICHES

  • One loaf white or wheat bread, crust trimmed off
  • 2 (8) oz. cream cheese, softened
  • 1 small can crushed pineapple, drained
  • ½ c. chopped pecans
  • ¼ c. chopped green onions

In a medium bowl, combine cream cheese, pecans, pepper, and onion. Cover and refrigerate to blend flavors. Remove from refrigerator and return to room temperature. Spread on bread and cut into sandwiches.

 

BROCCOLI SALAD

  • 1 head broccoli
  • 7 slices cooked bacon, crumbled
  • ½ c. chopped red onion
  • 1 c. grapes, sliced
  • 1 c. toasted pecans
  • 8 oz. sharp Cheddar cheese, grated
  • 1 c. mayonnaise
  • 2 T. vinegar
  • ¼ c. sugar

Wash and drain broccoli. Trim the flowerets into tiny pieces and place in a large bowl. Add bacon, onion, grapes, pecans, and cheese. In a small bowl combine mayonnaise, vinegar, and sugar; mix well. Add to broccoli mixture and toss well.

 

HONEY BUTTER ROASTED CARROTS RECIPE

  • 1 lbs carrots (two bunches) with tops, tops trimmed and skin peeled
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped parsley leaves
  • 2 tablespoons honey
  • Salt
  • Fresh-cracked pepper

 

Preheat the oven to 400°F. In a small sauce pan, melt the butter. Add the garlic, parsley, and honey. Spread carrots on baking sheet lined with parchment paper. Pour mixture over carrots. Season with a large pinch of salt and black pepper. Toss well. Spread out in a single even layer, and roast for about 20 minutes, or until the carrot is fork-tender and lightly browned.

 

5th Annual Ladies Luncheon and Tea (2015)

Luncheon

The 5th Annual Ladies Luncheon and Tea was held on Saturday, March 7th, 2015 at Slaughter Baptist Church. The theme for this year’s luncheon was “Built to Serve” and the focus was to raise money for the building of a wall and facility on the land recently purchased by the project. With all of the generous donations, tips for men servers, and silent auction proceeds the total profit was just under $12,000. Praise the Lord! We sincerely thank each of you that participated in making this event a success, for it would not be possible without the support of the area churches and individuals that support CPH.

Recipes from the 2015 Luncheon

Brie Cheese in Puff Pastry

1 Brie cheese round

1 package of puff pastry sheets

2 T. apricot preserves or other preserves

2 eggs

Preheat the oven to 400° F and follow the directions on box to thaw the puff pastry. Trim off the wax coating on the Brie cheese and cut in half. Place the cheese on the center of the pastry and trim to the desired shape, keeping one side large enough to fold over the top of the cheese. Spread apricot preserves on top of the cheese and fold pastry over. Separate the eggs and beat each separately. Brush the edges of the puff pastry with egg whites and press the edges of the pastry with a fork.  If pastry dough is used for decorations on top, use egg whites to help stick dough together. Brush the top of the finished product with the egg yolks for a nice brown, glossy finish. Bake for 15 minutes or to light golden brown.

Pecan Muffins

2 large eggs

½ cup flour

1 cup brown sugar

2 cups pecans

2/3 cup butter

Preheat the oven to 350° F and generously grease 12 regular muffin cups or 24 mini muffin cups. Mix the ingredients together reserving one pecan for the top of each muffin. Fill muffin cups 2/3 full and top with reserved pecans. Bake for 15 minutes or golden on top.

Wedge Salad

1 head Iceberg lettuce

2 Roma tomatoes, diced

6 sliced bacon, cooked and crumbled

1 cup mayonnaise

½ cup sour cream

½ cup buttermilk

1 t. Worcestershire sauce

1 t. white vinegar

1 t. salt

1 t. fresh cracked black pepper

1/8 t. cayenne pepper

Core the lettuce, rinse, and drain upside down on a towel. Pat dry and cut into 6 wedges. To make the dressing, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, vinegar, salt, black pepper, and cayenne pepper. Drizzle dressing over each wedge and top with tomatoes and bacon.

Spiced Berry and Nut Chutney

2 medium apples

1 pack dried mixed berries (cherries, blueberries, and cranberries)

¼ cup golden raisins

2 cups orange juice

½ cup brown sugar

1 cup sugar

¼ t. apple pie spice

¼ t. salt

¼ cup apple cider vinegar

½ cup walnuts

Peel the apples and cut into tiny chunks. Place apples in orange juice, drain, and then refrigerate. Soak the dried mixed berries and raisins in orange juice for 2 hours, then drain. In a 2-quart pot, add all of the ingredients and cook on medium heat until the berries are plump.

Spinach Madeline

2 lbs. frozen chopped spinach (2 lb.)

4 T. butter

2 T. chopped onion

2 pods of garlic chopped fine

2 T. flour

½ cup vegetable liquor

½ t. black pepper

¾ t. celery salt

6 oz. Velveeta cheese, cut in pieces

1 t. Worcestershire sauce

Crushed red pepper to taste

Top with buttered bread crumbs

Preheat oven to 350° F Cook spinach according to package instructions; drain and reserve liquid.  Melt the butter in a saucepan, then sauté the onion and garlic.  Add flour, stirring until smooth, but not brown.  Add the reserved liquid, stirring constantly. Cook until thick. Add vegetable liquor, black pepper, celery salt, Velveeta cheese, Worcestershire sauce, and red pepper.  Stir until the cheese melts. Add the spinach and heat through.  Pour into a casserole dish and top with buttered bread crumbs.  Bake in oven till warm and bubbly, about 30 minutes.

Chocolate Chip Bundt Cake

1 box Duncan Hines Butter Fudge Chocolate Cake mix

1 large box of instant chocolate pudding mix

1 cup sour cream

4 large eggs

½ cup water

½ cup coconut oil, melted

1 ½ cup mini chocolate chips

Preheat oven to 350° F. Whisk cake mix and pudding mix in large bowl. In a separate bowl, combine the sour cream, eggs, water, and coconut oil. Add wet ingredients into large bowl and mix until combined. Fold in chocolate chips. Fill mini Bundt cups 2/3 full and bake for approximately 18 minutes, or bake 45 minutes in a regular Bundt pan. Top with icing, recipe follows.

Cream Cheese Icing

2 (8 oz.) packages cream cheese, at room temperature

½ cup butter, at room temperature

3 cups powdered sugar

2 t. vanilla

Cream cheese and butter together. Add powdered sugar, mix until smooth. Stir in vanilla.

White Chocolate Raspberry Bundt Cake

1 box Duncan Hines Butter Cake mix

1 larges box of instant vanilla pudding mix

1 cup sour cream

4 large eggs

½ cup water

½ cup coconut oil, melted

1 ½ cup white chocolate chips

1 cup raspberry pie filling (Solo brand)

Preheat oven to 350° F. Whisk cake mix and pudding mix in large bowl. In a separate bowl, combine the sour cream, eggs, water, and coconut oil. Add wet ingredients into large bowl and mix until combined. Fold in chocolate chips. Fill mini Bundt cups with ¼ cup of batter. Dollop 1 teaspoon of raspberry pie filling on top, then swirl with a knife. Top with ½ cup of batter, or until mini Bundt cups are 2/3 full. Bake for approximately 18 minutes, or bake 45 minutes in a regular Bundt pan. Top with icing, recipe follows.

Cream Cheese Icing

2 (8 oz.) packages cream cheese, at room temperature

½ cup butter, at room temperature

3 cups powdered sugar

2 t. vanilla

Cream cheese and butter together. Add powdered sugar, mix until smooth. Stir in vanilla.

One thought on “Ladies Luncheon and Tea

  1. I was looking for the recipe for the salad that was served at the 2016 Luncheon. Thoroughly enjoyed the entire menu, but would love to have this one. Thank you. Gail Fooshee

    Like

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