Quilt Show in the Garden 2014 – the Food!

 

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I am so fortunate to have wonderful friends who helped me out this year for the quilt show. They hung quilts, donated prizes and made desserts! Thanks to Maria, Barb, Darlene, Maryann and Bernice for the treats, Megan Melendez (Thirty-One Gifts), Shannon Roberts (Wildtree) and Darlene Votzmeyer, Sew Busy Quilting for the door prizes and Darlene and Maryann for hanging the quilts. You are all awesome!

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Each year, I share some of the recipes with all of you.

Buttercream Bars are a favorite in my house. I’ve been making these for years, the recipe came from a friend of my moms. They are super easy and so delicious!

Buttercream Bars

  • 1 17-oz box Dromedary pound cake mix
  • ½ cup melted butter
  • 4 eggs
  • 1 8-oz cream cheese, softened
  • ½ tsp vanilla
  • 1 box powdered sugar
  • 1 cup chopped nuts

Combine pound cake mix, melted butter and 2 eggs until well blended. Beat one minute. Pour into greased 9×13” pan. Beat cream cheese until fluffy. Add the other 2 eggs and vanilla to the cream cheese. Set aside ½ cup of powdered sugar. Beat the rest of the powdered sugar into the cream cheese mixture. Pour over batter in pan. Sprinkle with nuts. Bake at 350 degrees for 35 to 45 minutes or until cake pulls away from sides of pan. Cool 20 minutes. Sprinkle with remaining powdered sugar.

The other two desserts that I made came from Pinterest, one of my favorite places to find new ideas. I’m always on the lookout for something new each year for the quilt show. Check out my Pinterest Board and you’ll see lots of great ideas for a summer garden party. Here are the links to the  recipes for the other two desserts- Pink Lemonade Cupcakes and Strawberry Shortcake Tiramisu. And don’t forget the Tequila Sangria, its always a hit, I serve it every year!

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Tequila Sangria

  • 2 bottles Red Wine (not Merlot) 750 ml each
  • 1/2 cup Triple Sec
  • 1/4 cup Tequila
  • 1/4 cup Sweet Vermouth
  • 1/4 cup fresh lime juice
  • Sliced lemons, limes and oranges
  • 2 cups 7-Up or Sprite

Mix wine, triple sec, sweet vermouth and lime juice in container of choice. Add sliced fruit and refrigerate for a few hours, just so your alcohol picks up the fruit flavors. You can also add slices of apples and grapes. After mixture is thoroughly chilled Serve over ice and add sugar and Sprite/Seven-Up to taste.

And one more, Pecan Pie Bars, everyone’s favorite!

Pecan Pie Bars

  • 2 cups unsifted flour
  • 1/2 cup confectioners’ sugar
  • 1 cup cold butter
  • 1 (14 oz) can sweetened condensed milk
  • 1 egg
  • 1 tsp vanilla
  • 1 (6 oz) pkg toffee chips
  • 1 cup chopped pecans

Preheat oven to 350 degrees (325 for glass dish). In medium mixing bowl, combine flour and sugar; cut inbutter until mixture resembles coarse corn meal. Press firmly on bottom of 13×9″ baking pan. Bake 15 minutes. In medium baking bowl, beat sweetened condensed milk, egg and vanilla. Stir in chips and pecans. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool thoroughly, cut into bars. Store covered in refrigerator.

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One response

  1. The quilts look beautiful ladies and way to go Mom on the big win! Sounded like fun was had by all and to whom the Wildtree gift bag was given-ENJOY! Please take a moment to look into Wildtree for you and your families at mywildtree.com/roberts- Embrace the benefits of Organic foods and fall in love with our line of Grapeseed Oils which offer HALF the fat of Olive Oil and cook (Higher heat) better as well. (My favorites are the Garlic, Butter, and Zesty Lemon!) Any questions-JUST ASK!
    Thanks,
    Shannon Roberts
    mywildtree.com/roberts

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