Summer continued into fall this year bringing us some unusual autumn weather. One such exceptionally warm September day found our centennial committee celebrating the full blossoms of our Friends Centennial dahlia at the home and luscious gardens of Sue and Larry Bagge. The Bagges cultivated this brilliantly pink flower in celebration of the Friends centennial. It is now listed in the Composite Listing of Dahlias, sponsored by the American Dahlia Society! The dahlia has also been successfully judged and admired by many experts. We continue to be grateful for the support the Bagges have shown the Friends over so many years.
With cooler weather arriving, many of us were awed by the funky, colorful, and mixed patterned clothing wonderfully adorning models as they traveled down the Jade Corridor at Mia last month. Get out those chunky shoes, faux fur jackets, and bold styles that may have made their way to the back of your closet! Our generous partner, Galleria, provided the clothing and models necessary for this fashion show. The always entertaining and creative Grant Whittaker produced the event, inspiring many of us to dress up and have fun! Festive beverages and appetizers were offered to guests courtesy of Artful Living. Following the show and reception, guests enjoyed a yummy and hearty lunch. Bachman’s graciously provided spectacular arrangements of pure white flowers to add a festive touch to the event. Friends extends an enormous thanks to Heidi Ault and Gummy Grande, and all their volunteers, for a lively and perfect autumn day!
Speaking of volunteers, Friends cannot function and serve its mission without our many wonderful volunteers. Let’s all gather on November 10th immediately following the Friends lecture in the Wells Fargo Room to salute these valued members and volunteers. We will also celebrate the long and successful history of our affiliates in Rochester and St. Cloud. Delight in meeting new friends, extend a thank you, and have a cup of tea with a homemade specially-designed Friends cookie!
November brings thoughts of the holidays with family and friends gathering. Enjoy these recipes for any holiday meal you may plan. The recipes are from the When Friends Cook publication published in 1992. As our centennial year begins to wind down, how wonderful to peer into our past and bring these memories forward to appreciate and honor today.
Herb Onion Batter Bread
3-1/4 cup Flour
2 packages yeast
2 tablespoons sugar
1 teaspoon salt
½ teaspoon ground sage
¼ teaspoon ground thyme
½ teaspoon rosemary leaves, crushed
2 tablespoons butter
½ cup onion, finely chopped
1/3 cup warm water
Preheat oven to 375 degrees.
Combine 1-1/2 cups of the flour, yeast, sugar, salt, sage, thyme, and rosemary. Sauté onion in butter until golden brown. Add to flour mixture.
Add water and egg. Blend with mixer at low speed until moistened. Beat at medium speed for 3 minutes. Stir in remaining flour to make a stiff dough.
Spoon into a greased 2-quart casserole. Cover and let rise in a warm place until doubled in size, about 1 hour. Bake for 35-40 minutes until golden brown. Cover the bread with foil if it begins to get too brown.
Pumpkin Ice Cream Pie
24 2×2-inch graham crackers, crushed
½ cup butter, softened
½ cup sugar
1–15-ounce canned pumpkin
1 cup brown sugar, packed
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
2 quarts French vanilla ice cream
Whipped cream topping for garnish, optional
Preheat oven to 350 degrees.
Combine crumbs, butter, and sugar. Press into the bottom of a 9×13 inch pan.
Bake for 10-15 minutes. Cool the crust.
Combine the pumpkin, brown sugar, salt, and spices. Beat for several minutes. Stir in the softened ice cream. Pour into the crust.
Freeze at least overnight or longer. Remove from the freezer 15 minutes before serving. Top with whipped cream, if desired.
Friends History Publication Committee