The Sunnyvale Garden Club

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Sunnyvale Garden Club Kick-Off Meeting – 9/11/12

Come join us as we kick-off a new year of garden club meetings and events.  Enjoy reconnecting with old friends and meeting new ones.  Yearbooks will be distributed.

Date/Time:         Tuesday, September 11, 2012 – 10AM


  • Sunnyvale Town Hall
  • 127 Collins Road
  • Sunnyvale, Texas 75182
  • 972-226-7177

Program:      “Divine Daylilies – Friends for many seasons”

Program Speakers:

Vicki Agee – Dallas County Master Gardener, Dallas American Hemerocallis Association-Garden Judge

Madalyn Hernandez – Nationally Accredited Master Flower Show Judge, Master Texas Design Consultant

Presentation showing pictures of various forms, color, patterns,  and sizes along with information on acquiring and growing.  The design portion will be an informative creation of floral design using lilies.  

Hostesses:   Jean Holt-Lead Hostess, Deborah Stafford, Bonnie Bannister, Nancy Griffin, Linda Hodge, Suzy Morris, Linda Turkoly, Rita Lewis


Donations for Sharing Life Outreach – please bring a can of food for our collection.
Rummage Sale – Nov. 2nd & 3rd – start collecting  items for the the fundraiser.
Submitted by Martha Billman – SGC Communications Committee

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Summer Symposium on Aug. 14

 Janet Nevil will be conducting a Summer Symposium in which she demonstrates how to make a stone planter.

Janet will have all the supplies and know-how for you to make this planter, and take it home to dry (or cure).  Janet has been perfecting the technique and will help us all create our own unique planters.  We will not be able to put plants in our planters on Tuesday night because it will take 24 hours for the concrete to dry.  However, if you have succulents that you would like to share with the group, please bring them.  These planters will be great for displaying pretty succulents (like “hen and chicks”) or ferns.

If you want to get an advance peek of the techniques involved, you can watch Martha Stewart make these planters at the link below.  But our own “Martha Stewart” (Janet) will give you hands-on instructions.

It will be helpful for Janet to plan the supplies needed if you will let Janet know if you plan to attend this Symposium.

Prospective members are welcome to attend this symposium. For more information or to RSVP, contact Mary Baughman, membership chair, at

Submitted by Rachel Doyle

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Panettone Bread Pudding with Amaretto Sauce


1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Submitted by Rachel Doyle.

Recipe courtesy of Giada De Laurentis

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Spinach Maria


 3 boxes frozen spinach – thawed & squeezed; reserve ¾ c. liquid

6 TBS butter

3 TBS flour

3 TBS chopped onion

¾ cup evaporated milk

6 oz. hot pepper cheese (soft & cubed)

1 tsp. garlic salt

½ tsp. pepper

1 tsp. celery salt

1 ½ tsp. Worcestershire sauce

Buttered bread crumbs


Melt butter; add flour and onion.  Cook 4-5 minutes.  Add the reserved spinach liquid and the milk.  Stir until well blended.  Add spinach, cheese and seasonings and mix well.  Place in buttered casserole.  Top with buttered bread crumbs.  Bake in preheated 350 degree oven for 30 minutes.

Submitted by Rachel Doyle