About The Forest-blade. (Swainsboro, Ga.) 1996-current | View Entire Issue (Feb. 24, 2021)
The Forest-Blade • ummiEmaniielConntyLive.com • Swainsboro, Georgia • February 24, 2021 3B American Red Cross it Blood Services JIM COWART AND MICHELLE MILLSAP WITH AMERICAN RED CROSS VOLUNTEER Durden Banking Company hosts community blood drive Durden Banking Company hosted a community blood drive with the American Red Cross on Feb. 10, 2021. A total of 19 units were collected during the community blood drive. "Durden Banking Company is committed to strengthening our community and help ing meet hospital and patient needs through blood donations," said Jim Cowart, City Pres ident Twin City. "This blood drive was our way of giving staff, col leagues and neighbors an opportunity to help save lives." Blood is a perish able product that can only come from vol unteer blood donors. With someone in the U.S. needing blood ev ery two seconds, blood products must be con stantly replenished, according to the Red Cross. "We urge communi ty members to donate blood and help ensure that patients in local hospitals have a sup ply of blood ready and waiting before an emer gency occurs. There's no better feeling than knowing that your blood donation may give someone a second chance at life." According to the Red Cross, donors with all blood types are need ed, especially those with types O negative, A negative and B nega tive. PATRICK, BLACK, GARRETT Kiwanis enjoys Valentine's meeting The Kiwanis Club Deana Patrick host- and guests with her of Swainsboro held its weekly meet ing, Tuesday night, February 16, 2021 at the New China Restaurant at 7 p.m. With President Dess Smith III presid ing, there were 28 in attendance including 6 guests, former Lt. Go vernor Gary Howard, Rebekah Black, Jimmy Wedincamp, Brenda Henry, Zane Scarboro and Betty Clapham. The red-velvet cake, donat ed by Dwight Watt, was won by Cayla Page. The Domino's pizza, donated by Domino's Pizza, was won by Betty Clapham. ed the program for the evening. Members of the Kiwanis Club and guests were given a Valentine's Day gift of cookies, cupcakes, and other delights made by Patrick and Past President Petite Garrett. Patrick intro duced Rebekah Black, librarian at the Franklin Memorial Library. Born in Indonesia, Black returned to Swainsboro, hometown of her par ents, and taught in the Emanuel County school system before coming to Franklin Memorial. Black enter tained club members guitar as provided val entine goodies were enjoyed. If you would like to become a mem ber of the Swainsboro Kiwanis Club, please contact membership chair Jane Durden at 478-494-4113 or e-mail her at hsdurden@bell- south.net. Also, if you would like more infor mation about this club and the many commu nity service projects performed each year, visit the following website: http: / / www. swainsborokiwanis. org or to the Swainsboro Kiwanis Facebook page. cAi/e/ty QAMftams This week's Cooks of the Week is Avery Williams. She is an employee at Citizens Bank of Swainsboro. In her spare time, Avery enjoys shop ping, spending time with family and friends, and trying new recipes. Here are three recipes she would like to share. Enjoy! — From the kitchen of Avery Pecan Pie Thumbprint Cookies cookie dough: • 1 c. unsalted butter, softened • 1 /2 c. granulated sugar • 1 tsp. vanilla • 2 and 1 /4 c. all-purpose flour pecan pie filling: • 1/3 c. brown sugar • 1 /4 c. light corn syrup • 1 Tbsp. melted butter •1/2 tsp. vanilla • 3/4 c. chopped pecans Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray. Cookie Dough: In bowl of an electric mixer fitted with paddle attach ment, beat butter and sugar until smooth. Beat in vanilla. Add flour and beat on low until just combined and then on medium-high until well combined and a thick, soft dough is formed. Pinch off small por tions of the dough and form into 1-inch balls. Place 1 inch apart on the prepared baking sheets. Pecan Pie Filling: In a medium mixing bowl, whisk together the brown sugar, corn syrup, melted butter and vanilla. Stir in pecans until well combined. Lightly press your thumb into the center of each ball and fill the well with 1/2 teaspoon of the pecan pie filling. Bake for 20-22 minutes or until the filling starts to caramelize on top and the cookies start to turn a light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. From the kitchen of Avery Mini Mason Jar Lid Strawberry Pies Crust • 1 c. (2 sticks) salted butter, cubed and chilled • 1 /4 c. granulated sugar • 2 2 / 3 c. all purpose-flour • 1 /4 c. ice cold water Assembly • 18 Tbsp. (a little more than a cup) strawberry jam, jelly, or preserves • 1 Tbsp. heavy cream • 1 Tbsp. sparkling sugar Place chilled, cubed butter, sugar, and flour in a food processor and pulse until you have coarse crumbs. Add water slowly as you pro cess until a dough forms, add more or less water as needed. Pour the dough (may be a bit crumbly) onto a piece of plastic wrap, knead to bring together, and wrap into the shape of a disk. Chill for at least 2-3 hours. When you are ready to assemble and bake the pies, allow the dough to set out at room temperature for 15-20 minutes, and then roll it out on a well-floured surface. Check to see if the dough is sticking often, adding more flour as needed. Preheat oven to 400°F. Prepare a baking sheet with nine mason jar lids laid out. Use another small mason jar ring (not the wide mouth size) to cut out 18 circles in the dough. Roll each circle out so it is slightly larg er, and then place it in the jar lid, letting the dough come up the sides. Spoon about one tablespoon of strawberry jam into each pie. Gather and roll remaining dough into a rectangle and cut out strips to weave the lattice top. Cut six 1 / 2 inch by 3 inch strips, weave them together, and then use a mason jar ring to cut the latticed dough into a circle. Use a metal spatula to transfer the circle onto the top of the pie. Repeat the process for each pie. When pies are assembled, brush each one with heavy cream and sprinkle sparkling sugar generously on top. Bake for 13-15 minutes, or until the top of the pies are just beginning to brown. Let the pies cool for 5-10 minutes in the ring, and then press from the bottom to remove the ring and lid.
