Thursday, March 05, 2015

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John Wesley United Methodist Church annual arts and craft show

Nov. 6, 2012 at 5:06 a.m.

Just some of the items that will be available to purchase at the Sweet Shoppe.

Lemon Poppyseed Bread

• 11/2 cups all-purpose flour

• 2 Tbsp. poppy seed

• 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. salt

• 3/4 cup granulated sugar

• 2/3 cup butter, softened

• 1/3 cup lemon yogurt

• 2 large eggs

• 1 Tbsp. freshly grated lemon zest

• 1 tsp. vanilla

• 1/2 cup milk

Optional glaze

• 2 Tbsp. lemoncello or 3 Tbsp. granulated sugar mixed with 2 Tbsp. fresh lemon juice

Heat oven to 350 degrees. Grease bottom only of 8-by-4 inch loaf pan. Set aside. Combine flour, poppy seed, baking powder, baking soda and salt in medium bowl. Set aside. Combine sugar and butter in bowl of a stand mixer. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon peel and vanilla; mix well. Reduce speed to low. Alternately add flour mixture and milk, beating well after each addition, just until moistened. Spoon batter into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to a cooling rack. If desired, brush top of loaf with lemon glaze. Cool 10 minutes; remove from pan. Cool completely before serving. Bread ages well and benefits from overnight storage.

Pumpkin Cream Cheese Bundt Cake

•  1 15-ounce can pumpkin puree

• 2/3 cup vegetable oil

•  13/4 cups sugar

•  1 tsp. vanilla

•  3 eggs

•  2 cups all-purpose flour

•  2 tsp. baking powder

•  11/2tsp. soda

• 1/4 tsp. salt

• 1 Tbsp. pumpkin pie spice


•  12 ounces cream cheese, softened

• 1/3 cup sugar

•  1 tsp. vanilla

•  1 egg

Preheat oven to 350 degrees and prepare Bundt pan by spraying with cooking spray. Mix together the pumpkin, oil, sugar and vanilla. Add the eggs one at a time, beating after adding each. In a separate bowl, sift together the flour, baking powder, soda, salt and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients and mix until combined. In a separate bowl, make the filling by beating together the cream cheese, sugar, vanilla and egg. Pour half of the pumpkin cake batter into the Bundt pan, then carefully spoon the cream cheese filling evenly into the pan over the batter; pour the remainder of the pumpkin cake batter over the filling. Bake 45-50 minutes or until a wooden toothpick comes out clean. Remove the cake from the oven and cool for 10 minutes before inverting onto a wire rack to cool completely.

Blueberry Coffee Cake Muffins

•  12 Tbsp. unsalted butter (11/2 sticks), at room temperature

•  11/2 cups sugar

•  3 extra-large eggs, at room temperature

•  11/2 tsp. pure vanilla extract

8 oz. sour cream (about 1 cup)

• 1/4 cup milk

•  21/2 cups all-purpose flour

•  2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. kosher salt

•  2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.

Raspberry Oatmeal Squares

• 1/2 cup unsalted butter

• 1 cup light brown sugar

• 1 egg

• 1 tsp. vanilla extract

• 11/4 cups flour

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 2 cups rolled oats, divided

• 1 cup raspberry jam or preserves

Preheat oven to 350 degrees and place rack in center of oven. Butter (or use a nonstick cooking spray) a 9-by-9 inch pan.

In a medium bowl, beat unsalted butter and light brown sugar until light and fluffy, about 2 minutes. Add egg and vanilla extract and beat until incorporated. In a separate bowl, whisk together flour, baking soda and salt. Add to the butter mixture and mix until well combined. Stir in 13/4 cups of the rolled oats. Press two-thirds of the dough into the bottom of the prepared pan. Spread raspberry jam or preserves over the oatmeal base. To the remaining one third of the dough, add the remaining 1/4 cup rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bake for about 25-30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares.

John Wesley United Methodist Church, 8300 NE Zac Lentz Parkway at Mallette, is having its annual Angels and More Craft Show from 9 a.m. to 3 p.m. Saturday. Admission is free and door prizes will be drawn every half hour.

A breakfast of homemade sausage kolaches and cinnamon rolls will be served from 9 to 11 a.m. A dine-in or carry -out chicken spaghetti dinner, including salad and bread with iced tea, will be served from 11 a.m. to 2 p.m. Returning by popular demand are funnel cakes made to order and served warm. Tea, coffee and soft drinks are available throughout the day.

The highlight of the show is a raffle featuring the "In The Garden" quilt displayed in the Narthex. The quilt was handmade by the Tuesday Group ladies. Raffle tickets for the quilt may be purchased from any church member or purchased at the craft show.

A variety of vendors from Victoria and the surrounding area are displaying their one-of-a-kind craft items. Examples of some of the items for sale are cloth gift bags, jewelry, candles, quilts, handmade wearables, baby items, greeting cards, floral art, wreaths, unique hand-carved wood items and angels and Christmas items, including yard displays.

John Wesley will sponsor several booths, including a silent auction table and a booth featuring all handmade craft items ranging from aprons and wall hangings to table runners and kitchen scrubbers. An entertainment booth will offer new and gently used books, CDs and DVDs.

The Sweet Shoppe will showcase church bakers offering pies, cakes, cookies, candies, bread and all kinds of goodies. Here are a few of the recipes so you can bake them, too.

For more information or questions, call Janet Myrick at 361-572-0390.



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