October Meeting

Our meeting for this month will be Friday, October 24 from 9:00 am to 11:30 am. Hope to see you there.

For those of you who would like to have the recipes for the dishes that were brought to last month's meeting...enjoy!

BLUEBERRY COFFEE CAKE
1 cup softened butter
1 cup sugar
2 eggs
8 oz. sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
21 oz. blueberry pie filling
*Preheat oven to 375.
*Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla.
*Combine Dry ingredients. Gradually add to creamed mixture, beating well after each addition.
Topping
1/4 cup flour
1/4 cup sugar
1/2 cup chopped pecans
3 tbsp butter
*Combine flour, sugar, and pecans. Cut in butter until mixture resembles coarse meal.
*Spread half of batter in a greased 13x9x2 pan. Cover with pie filling. Top with remaining batter.
*Sprinkle with topping mixture.
*Bake at 375 for 45 minutes.


PUMPKIN APPLESAUCE MUFFINS makes about 2 dozen muffins!
1 1/2 T. melted butter or cooking spray
3 1/3 c. all-purpose flour
2 t. baking soda
1/2 t. baking powder
2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground cloves
1/2 t. freshly grated nutmeg
1 t. salt
8 T. unsalted butter, softened
2 c. sugar
4 large eggs
1 c. applesauce
1 c. canned mashed pumpkin
1 t. vanilla extract
2/3 c. apple juice or cider or orange juice
1 1/2 c. raisins
* Preheat oven to 375
*Grease 12 muffin cups with butter. Combine flour,baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside.
*In a large mixing bowl, beat butter and sugar till creamy,2-3 mins. Beat in eggs, applesauce, pumpkin, and vanilla until blended. Add dry ingredients, alternating with the juice, beginning and ending with the dry mixture; mix until smooth. Fold in raisins.
*Spoon batter into prepared muffin cups, filling each cup 2/3 full. Bake 20-25 mins. Remove from oven and allow muffins to cool in pan several mins. Turn muffins onto a rack. Serve muffins warm or at room temperature.

SAUSAGE BALLS
1 lb bulk sausage (hot or mild)
2 cups grated sharp chedder cheese
3 cups Bisquick
*Preheat oven to 350.
*Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes.
*Makes about 5 dozen. NOTE: Sausage Balls may be frozen before or after baking. If frozen after, defrost and reheat at 350 degrees F.