Elaine’s Apple Orchard Punch Recipe

By popular request, here is the punch recipe Elaine used at the November meeting:

1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Original recipe found at www.allrecipes.com.


Elaine’s Kumquat/Loquat Oatmeal Cookies

Hello ladies – my loquat tree out in front is getting loaded down with fruit so I thought I would share with you a recipe I tried last year. It technically calls for kumquats but I merely substituted loquats instead and they turned out great! They were gobbled up by my friends in no time!

Kumquat/Loquat Oatmeal Cookies

2/3 cups margarine
2/3 cups brown sugar
2 large eggs
1-1/2 cups oatmeal
2/3 cup white chocolate chips
2 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup chopped kumquats/loquats (pureed)

Beat margarine and sugar until fluffy. Add eggs to the mixture and mix well. Combine oatmeal, flour, baking soda and salt. Mixing well. Add chopped kumquats/loquats and chocolate chips. Drop by large teaspoon onto ungreased cookie sheets. Bake 10-15 minutes at 375 degrees or until golden brown. Makes 2-1/2 dozen.

Lindsey’s Recipe for Mint Tea

Mint Tea
(makes 8-10 servings)

Brew about 3 qts. of tea.
Use 2 large tea bags
Add 3-4 sprigs of fresh mint.

After brewing, add 1 small frozen limeade (thawed), 1 small frozen lemonade (thawed), and 3/4 c. Splenda.

Let sit several hours for flavors to meld.

I doubled this recipe to serve 2-20 for garden club. This is from a friend at church.

Elaine’s Philly & Bleu Cheese Stuffed Mushrooms

2 pounds Fresh mushrooms, med size
6 tablespoons margerine
8 ounces cream cheese, softened
1/2 cup blue cheese, crumbled
2 tablespoons Onions, chopped


Remove mushroom stems and chop them. Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 min., and then drain Repeate with remaining mushrooms and margarine Combine cream cheese, blue cheese, mixing well until blended Stir in chopped stems and onions, then fill mushroom caps Place on cookie sheet and broil until golden brown

This recipe for Philly Stuffed Mushrooms serves/makes 24 pcs

Click here to get the recipe for Philly & Bleu Cheese Stuffed Mushrooms