February 28, 2024: "Is Outdoor Lighting for You?"
Have you noticed how many houses and trees light up the nighttime sky? Drew Carhart is the webmaster of the Illinois Coalition for Responsible Outdoor Lighting's site. He will talk about sustainable outdoor lighting and how to minimize light pollution.
We will meet in February at: Grace United Methodist Church, 300 E Gartner Rd, Naperville
this is a change from the yearbook due to conflict with Municipal Center
Reservations are required. Contact our Social Committee Chair, Barbara: 630-650-4405.
Items wanted at the meeting: milk (and other) caps -fund raising recycle, bread tags- fund raising recycle,
Styrofoam -recycle (this does NOT belong in your curb recycle),
CVS pill bottles - emergency/disaster relief (Just CVS, please. but the caps from other rx can go to same pile with milk caps.)
Loaves and Fishes: healthy foods, diapers
Ronald McDonald Room: individual cereals, microwave oatmeal packets, individually packaged food items.
Have you noticed how many houses and trees light up the nighttime sky? Drew Carhart is the webmaster of the Illinois Coalition for Responsible Outdoor Lighting's site. He will talk about sustainable outdoor lighting and how to minimize light pollution.
We will meet in February at: Grace United Methodist Church, 300 E Gartner Rd, Naperville
this is a change from the yearbook due to conflict with Municipal Center
Reservations are required. Contact our Social Committee Chair, Barbara: 630-650-4405.
Items wanted at the meeting: milk (and other) caps -fund raising recycle, bread tags- fund raising recycle,
Styrofoam -recycle (this does NOT belong in your curb recycle),
CVS pill bottles - emergency/disaster relief (Just CVS, please. but the caps from other rx can go to same pile with milk caps.)
Loaves and Fishes: healthy foods, diapers
Ronald McDonald Room: individual cereals, microwave oatmeal packets, individually packaged food items.
March Program is the popular flower arrangement event. Guests/potential members are encouraged to attend. But reservations are required before Mar 11 so we will have enough supplies for everyone.
Garden Therapy February event:
Save the date:
Plant Sale May 9-10 See Audrey about any special plant requests. More information at the February meeting.
Garden Studies School March 28-29: Schools were paused during Covid, but are coming back. Our club will reimburse members $50 for the fee. See link here for more information.
Plant Sale May 9-10 See Audrey about any special plant requests. More information at the February meeting.
Garden Studies School March 28-29: Schools were paused during Covid, but are coming back. Our club will reimburse members $50 for the fee. See link here for more information.
People need to fill board positions: Treasurer (talk with Margie), Recording Secretary (talk with Julie Shoaf) and Website editor (talk with Elaine Bynum).
2023 Cup of Cheer™ was a huge success. Thank you for your support. Plans for 2024 Cup of Cheer™ .are underway.
We are looking for homes to showcase.
Please contact us if you would like to have your home featured this year.
click here
We are looking for homes to showcase.
Please contact us if you would like to have your home featured this year.
click here
This Year's Cookie Winners
Cinnamon Icebox cup and saucer by Deb Tritt
1/2 lb soft butter
1 C brown sugar
1 C white sugar
2 eggs
3 C flour
1 t baking soda
2T cinnamon
Cream butter, sugar and cinnamon. Add eggs. Then add flour and baking soda. Form into a loaf and chill until cold. Roll out to about 1/8”. Cut into circles 1.25” Bake on a 1” silicone dome mold putting the circles on the back. They will form cups as they bake. Cut out rounds 1.5” in diameter for the saucers. Bake at 350 degrees for 8-9 minutes. Adhere cup to saucer with royal icing. Fill cup with chocolate ganache.
Italian Iced Ricotta Cookies by Bernice Shaffer
2 1/2 C flour
2 t baking powder
1/2 t salt
1 1/4 C sugar
1/2 C soft butter
1/3 V whole milk ricotta
2 t grated lemon zest
2 eggs
1t vanilla
Frosting
2 1/4 C powdered sugar, 3-4 T lemon juice
Heat oven to 350 degrees. Sift flour, baking powder and salt. In a large bowl, cream butter, sugar, ricotta and lemon zest. Beat until fluffy. Add eggs one at a time and continue beating. Add vanilla. Add flour mixture and beat until combined Shape dough into one inch balls on ungreased cookie sheet. Bake 9—11 minutes. When cool, make frosting. Store in a covered container at room temperature.
Angel Sugar Cookies by Elaine Bynum
2/3 C sugar
1/2 C canola oil
2 t vanilla
2 eggs
2 1/2 C flour
2 t baking powder
1/2 t salt
Preheat oven to 350 degrees. Beat sugar and oil until well mixed. Add vanilla and beat. Add eggs one a a time and beat. Add flour, baking soad and salt and beat to combine. Wrap dougn in plastic wrap and chill about 30 minutes. Roll dough and cut out with your favorite cookie cutter. ON a parchment lined cookie sheet, bake for about 8—10 minutes. Frost with a mixture of powdered sugar and milk or royal icing.
Honorable Mention:
Camille Woorward—Pistacio drop cookie
Sandy Anderson—White choc oatmeal cranberry
Karen Crum—star sugar cookie
Pam Stall—choc cherry rocks
Diane Greenawalt—Apricot delights
Nedra Vitek—Peppermint slices
Char Freedlund—sugar cookies
1/2 lb soft butter
1 C brown sugar
1 C white sugar
2 eggs
3 C flour
1 t baking soda
2T cinnamon
Cream butter, sugar and cinnamon. Add eggs. Then add flour and baking soda. Form into a loaf and chill until cold. Roll out to about 1/8”. Cut into circles 1.25” Bake on a 1” silicone dome mold putting the circles on the back. They will form cups as they bake. Cut out rounds 1.5” in diameter for the saucers. Bake at 350 degrees for 8-9 minutes. Adhere cup to saucer with royal icing. Fill cup with chocolate ganache.
Italian Iced Ricotta Cookies by Bernice Shaffer
2 1/2 C flour
2 t baking powder
1/2 t salt
1 1/4 C sugar
1/2 C soft butter
1/3 V whole milk ricotta
2 t grated lemon zest
2 eggs
1t vanilla
Frosting
2 1/4 C powdered sugar, 3-4 T lemon juice
Heat oven to 350 degrees. Sift flour, baking powder and salt. In a large bowl, cream butter, sugar, ricotta and lemon zest. Beat until fluffy. Add eggs one at a time and continue beating. Add vanilla. Add flour mixture and beat until combined Shape dough into one inch balls on ungreased cookie sheet. Bake 9—11 minutes. When cool, make frosting. Store in a covered container at room temperature.
Angel Sugar Cookies by Elaine Bynum
2/3 C sugar
1/2 C canola oil
2 t vanilla
2 eggs
2 1/2 C flour
2 t baking powder
1/2 t salt
Preheat oven to 350 degrees. Beat sugar and oil until well mixed. Add vanilla and beat. Add eggs one a a time and beat. Add flour, baking soad and salt and beat to combine. Wrap dougn in plastic wrap and chill about 30 minutes. Roll dough and cut out with your favorite cookie cutter. ON a parchment lined cookie sheet, bake for about 8—10 minutes. Frost with a mixture of powdered sugar and milk or royal icing.
Honorable Mention:
Camille Woorward—Pistacio drop cookie
Sandy Anderson—White choc oatmeal cranberry
Karen Crum—star sugar cookie
Pam Stall—choc cherry rocks
Diane Greenawalt—Apricot delights
Nedra Vitek—Peppermint slices
Char Freedlund—sugar cookies