Book club and Tea

It's a busy time for the Lit n Latte book club! We will be meeting for our monthly discussion on August 31st due to the Labor Day holiday landing on the first Monday in September. Next, September 26th will be our Lit n Latte Tea (what an oxymoron..latte Tea - coffee tea) We are meeting with the sister group to discuss this month's read "Dying to Decorate".

Please come to our first ever Lit n Latte Tea Party!
The evening and morning book clubs will meet together on Saturday, September 26. Tea and refreshments will be provided by the p.m. ladies. We ask that each person bring their own placesetting: cup, saucer, and salad plate. We will discuss the book "Dying to Decorate" by Cyndy Salzmann. If you feel brave, bring one of the recipes from the book and/or your high school yearbook so we can see you BK, before kids.


I found a couple of recipes for spreads to go with the scones that Lisa Roberts has graciously volunteered to make. They look easy and will be one of my contributions to the event. Wish me luck!

Lemon Curd
A classic scone spread. It's thick, tangy and very rich. You'll have to pay close attention while cooking, to keep whisking. Your curd will be wonderfully smooth that way.
Ingredients:
5 egg yolks
1 cup sugar
4 lemons, zest and juice
1 stick butter
Preparation:
In a medium saucepan, add a small amount of water (about an inch deep) Bring to a simmer In a small bowl, combine yolks and sugar. Blend until smooth Add zest and 1/3 cup of lemon juice to the egg mixture (add cold water if you don't have enough lemon juice) Whisk until smooth. Place a bowl on top of the simmering saucepan, or use a double-boiler. Reduce heat to low, and whisk the mixture until thickened (8 minutes) Mixture should be light yellow and coat a spoon. Remove from heat and stir in butter, one pat at a time. Let each melt before adding the next Pour lemon curd into a clean container, and refrigerate

Easy Devonshire Cream
Serves: 16
Hands-OnTime: 15 Minutes
Total Time: 15 Minutes
What you need:
1 (3 ounce) package cream cheese
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream
What you do:
1
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.



This isn't a true clotted cream, but it's pretty close. An easy introduction to the fine world of clotted cream on scones.
Ingredients:
8 oz cream cheese
12 oz sour cream
Juice from 1 lemon
2 tsp vanilla
2 cups powdered sugar
Preparation:
Blend all ingredients until smooth.

Lastly, I am planning on taking a group to the Women of Faith Conference on Oct 2nd and 3rd third this year. Many thanks and kudos to Noelene for getting out the word to various groups of women from CCV that have never attended. Let me know if you are planning to come as I need to make the group reservation the first week of September.