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RECIPES

Basil Lemon Drop

Ingredients

  • 6 fresh basil leaves
  • 3 cups vodka
  • 1 1/2 cups lemon juice
  • 1 1/2 cups simple syrup*
  • Ice cubes

Cooking Directions

  1. Muddle basil leaves in a large pitcher. Stir in vodka, lemon juice, and simple syrup. Serve over ice.

Basil Lemon Drop

Blue Line

Strawberry Bruschetta

Ingredients

  • 1 ½ cups sliced fresh strawberries
  • 1 nectarine, diced
  • 3 tablespoons thinly sliced fresh basil
  • 1 shallot, minced
  • 2 tablespoons Basil Olive Oil
  • 1 tablespoon Strawberry Balsamic Vinegar
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 (12-oz.) French bread baguette
  • 1 (10.5-oz.) goat cheese log, softened

Cooking Directions

  1. Preheat oven to 375°.
  2. Stir together strawberries, nectarine, basil, minced shallot, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
  3. Slice baguette. I usually just have Publix do this for me-saves time and gives me perfectly uniform slices!
  4. Toast one side of baguette slices.
  5. Remove from oven and spread the goat cheese on warm bread slices.
  6. Top with strawberry mixture and enjoy!

Strawberry Bruschetta

Blue Line

Summer Chicken Salad

Ingredients
Salad:

  • 3 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • Olive oil, for drizzling
  • 4 ears fresh corn (or use 2 if on the large side)
  • 3 tablespoon minced fresh dill, plus more for serving
  • 3 stalks celery (inner light green stalks and leaves), finely diced
  • 1 medium read onion, finely diced
  • 1 1/2 cups blueberries
  • 1 (12-oz.) French bread baguette
  • 1 (10.5-oz.) goat cheese log, softened

Dressing:

  • 3/4 cup crumbled feta, plus more for serving
  • 1/4 cup half-and-half
  • 1/4 cup mayonnaises
  • 1/4 cup sour cream
  • 1 teaspoon sugar
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 head butter lettuce, leaves separated

Cooking Directions

  1. For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper. Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. Set aside to cool.
  2. Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill and onions in a large bowl. Set aside.
  3. For the dressing: Mix together the feta, half-n-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not under salt!

Summer Chicken Salad

Blue Line

Hummingbird Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans

Cooking Directions

    Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  1. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  2. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Hummingbird Cake

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Chapin Woman's Club
P.O. Box 42
Chapin, SC 29036
President, Suzanne Carswell  803-932-7698

     

© Copyright Chapin Woman's Club 2015.

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