APRIL 2021 LUNCHEON

 

Novelty Senior Citizens' met Thursday April 1 for the luncheon held monthly.  Diana led the pledge, then Denis gave the blessing.  Others attending were Dorothy, Judith, Carolyn, and Marsha.  No birthday celebrants this month, but Marsha had made a "Shirley Temple" cake (recipe follows).  Meatballs, ribs, roast, chicken & rice, and broccoli & rice, along with a variety of veggies.  Fruit salad, cake, and blackberry cobbler were desserts.

At 1:30 p.m. Diana called the business meeting to order.  Minutes were ready by Marsha and approved.  Judith gave the treasurer's report which was also approved as presented.  As it is just the first of the month, not all monthly bills have been received.

Business items:

1.  Does anyone read our blog?  Please leave a comment if you do!

2.  WAA:  An email was received acknowledging we have submitted our request for reinstatement as a fund-raising sponsor for the 2021 year for the Novelty location.  It has been approved.  So for the fifth year, we will do wreaths--although we've already begun collecting for it!

3.  We are glad we do not have the spring breakfast fundraiser, traditionally held the Saturday before Easter--which is a couple days!  At times, some miss doing it, but for the most part, we are happy to have another fund-raising event (Wreaths) that is more successful, as well as spread out over the entire year.  We will, though, plan on again having our November "Deer Season Opening Day" soup luncheon.

4.  Discussion concerning FCE.

5.  Next luncheon will be May 6, and Judith will make the cake--at least two birthdays will be celebrated then.  Coffee makers for each week until then were assigned.

Judith moved to adjourn, Diana 2nd.

 

Shirley Temple Cake -

Ingredients

For the Cake:

1 1/2 cups butter (softened) 

3 cups granulated sugar 

5 large eggs

3 cups all-purpose flour

2 teaspoons lemon extract

3/4 cup 7up

10 ounces maraschino cherries (drained and juice reserved)

For the Glaze:

2 cups powdered sugar

1 teaspoon lemon extract

3-4 Tablespoons milk

Instructions

Preheat the oven to 325 degrees.

In large bowl mix together your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.

Add in your eggs and continue to mix until blended.

Add in your flour and mix again until smooth.

Pour in your lemon extract and 7up and beat to combine.

Fold in your cherries.

Grease a bundt pan with shortening, then dust it with flour.

Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set. Although I made it this time in a regular (10x13) sheet cake pan, and checked to see if done in 50 minutes.

Allow the cake to cool for 10-15 minutes in the pan.

Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well. I left it in the pan, but did poke holes and put cherry juice on it.

Let cool completely.

Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.

Top with more cherries if desired.