City Social Magazine

MAR-APR 2019

City Social Magazine in Baton Rouge, Louisiana

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Page 22 of 59

Go Red for Women Luncheon An overflowing crowd attended the annual Go Red for Women Luncheon held on February 1st. Sylvia Weatherspoon, the mistress of ceremonies for the event, commented that the audience looked like a "sea of red" as attendees were all attired in the signature color of the American Heart Association. Guests were invited to visit the various health stations and information booths that offered suggestions for heart-healthy meals and tips on heart disease awareness. Several speakers came forward to share their stories of survival, talking about how they've overcome heart disease. During lunch, a fashion show was presented; models included heart disease survivors of all ages, from children to adults. For a pie, prebake the crust for 10 minutes then fill with blueberry mixture. Whisk together the egg and milk. Brush this onto the crusts then sprinkle with raw sugar. Bake ramekins for 20 minutes and pie for 30 minutes or until golden brown and bubbly. Serve warm or at room temperature. Yields 6-8 ramekins or 1 9-inch pie. *I used vanilla bean sugar from Red Stick Spice Company. Strawberry Shortcake Biscuits: • 1/4 cup shortening or coconut oil • 2 cups all-purpose flour • 1/4 cup sugar • 1 tablespoon baking powder • 1 teaspoon salt • 3/4 cup milk • 1 teaspoon almond extract Preheat oven to 450 degrees Fahrenheit. Stir all ingredients together. Roll out to about 1/2-inch thick. Cut with a biscuit cutter or rim of a glass. Bake for 8 to 10 minutes or until lightly browned. Cool on racks. Strawberry topping: • 2 cups strawberries, diced • 1 tablespoon lemon juice • 2 tablespoons sugar Stir together all ingredients and let rest at room temperature for 30 minutes. Cream cheese filling: • 8 ounces cream cheese, softened • 1 cup powdered sugar • 1 tablespoon milk • 1/2 teaspoon almond extract • 1/4 teaspoon nutmeg Beat cream cheese and sugar. Add milk, almond extract and nutmeg. Chill until ready to serve. To assemble the dessert, cut each biscuit in half, spread cream cheese filling on the bottom half, top with strawberries. Place second half of biscuit top of strawberries. Spoon more cream cheese on the biscuit top then top with more strawberries. Garnish with edible flowers or mint. Yields 8 servings. Story and photos by Rosalind Tuminello 23

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