Member's Corner - Welcome to The Garden Club of Dallas

If you have any plants, gardens, yard art or something of interest that you would like to share, send it to: [email protected] and we may use it in The Green Thumb or on the website. Thanks!

I would rather be exposed to the inconveniences attending too much liberty than to those attending too small a degree of it. Thomas Jefferson

Trees Whisper to Each Other Underground

Beneath our feet exists a vast communication network of fungal threads onnecting trees together — the mycorrhizal network, affectionately called the “Wood Wide Web.” Through this network, trees exchange nutrients, sugars and even warning signals. Sick or young trees are supported by healthy neighbors, as if the whole forest is a family looking out for each other. Most remarkably, mother trees appear to preferentially support their own offspring — a kind of botanical parental love. Forest ecologist Suzanne Simard extensively researched this phenomenon, forever changing the image of trees as solitary competitive organisms.

The world is full of willing people. Some willing to work, the rest willing to let them. Robert Frost

Thanks to Ken ;-})

NO one can make you feel inferior without your consent. ~Eleanor Roosevelt

Recipes

Crème Brûlée French Toast

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Chill Time: 8 hours hrs

Total Time: 9 hours hrs

Yield: 6 servings

Equipment

13 x 9-inch baking dish coated with cooking spray

Ingredients

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread (cubed) If making for just a few people don’t cube the bread just slice in 1 inch slices and squish into the 9 x13 baking dish
7 large eggs
1 cup 1% milk
1/2 cup half and half
1 teaspoons vanilla extract
2 TBSP rum (optional)
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 teaspoon powdered sugar (for topping)

Instructions

In a small heavy skillet melt brown sugar and water over low heat, stirring, until smooth and melted, about 1 minute, then pour half into a 13 x 9-inch baking dish coated with cooking spray.
Arrange the bread cubes or the slices of Challah in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, remaining sugar mixture, milk, half and half, vanilla, rum if using, 1/2 teaspoon cinnamon, and salt until combined well and pour evenly over bread.
Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350F and bring the bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 45 to 55 minutes. Let it rest 5 to 10 minutes.
Top with cinnamon and powdered sugar.
Submitted by Marti

Thank you Ken R. ;-})

Holiday Yellow Squash Casserole

Submitted By Marti

Serves 10-12

Ingredients

1.5 lbs raw yellow squash, washed, rinsed and coarsely chopped (do NOT peel)
1 medium yellow onion, finely chopped
4 medium raw carrots, grated
½ cup unsalted butter, room temperature
1 (16oz package Pepperidge Farm herb seasoned stuffing mix
1 cup sour cream
1 can (10 ¾ oz) cream of chicken soup
salt and pepper

Directions

Place squash, onion and carrots in lightly salted water
Bring to a boil
Reduce heat
Cook until tender
Drain in colander
Mash the cooked vegetables with potato masher
In a small bowl, combine butter and stuffing
Line 8” x 12” casserole with ½ cup of the uncooked stuffing
In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream and soup to the cooked squash, carrot and onion mixture
Stir and mix well
Spread this mixture over the stuffing mix that’s that’s lining the bottom of the casserole dish
Cover with the remaining buttered stuffing mix
Bake at 350 degrees until toasty brown and bubbly

No blanket needed! sent by Ken R.

Charred Sugar Crusted Alaska Salmon

Submitted by Marti

Charred Sugar-Crusted AlaskaSalmon

A sweet, smoky and spicy rub gives Alaska salmon a wonderful crust when seared in a hot skillet in this super quick recipe.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 6

Ingredients

Dry Sugar Rub:
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 teaspoon dry mustard
Dash of cinnamon
Salmon
4-6 skinless Alaska salmon fillets (4-6 ounces each), fresh or thawed
2 Tablespoons canola oil
1/4-1/3 cup hot Chinese-style or Dijon mustard (optional)

Instructions

Step 1 Make the rub and coat the salmon

Blend all ingredients for dry sugar rub. Generously coat one side of each Alaska salmon fillet with mixture.

Step 2 Pan fry the salmon and serve

Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6-8 minutes. Cook just until fish is opaque throughout. Serve salmon with mustard, if desired.

Summer Squash Lemon Bundt Cake thanks to Marti Ives

Ingredients

1 cup room temperature butter

2 cups sugar

1/4 cup plus 2 Tbsp. Lemon juice

2 tsp lemon zest

3 eggs

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 1/2 cups grated yellow summer squash

1 cup buttermilk

Glaze

1/4 cup melted butter

1 cup powdered sugar

1 Tbsp. lemon juice

1 tsp grated lemon zest

Preheat the oven to 350 degrees. Generously spray bundt pan with cooking spray. I use the one with flour.

In the bowl of stand mixer beat butter and sugar till light and fluffy

Beat in the lemon juice and zest

Add eggs one at a time, scrape down the bowl after each egg

In a separate bowl, combine flour, salt, baking soda, and powder and whisk together.

Gradually add flour mixture to butter mixture until just combined

Stir in grated summer squash and buttermilk.

Pour batter into prepared bundt pan, and tap on the counter to remove air bubbles.

Bake the bundt pan for 50-60 minutes or until a knife inserted comes out clean. Cool cake on rack for 10 minutes, then turn pan over and gently remove cake.

Cool completely. Once cooled, make glaze.

Melt butter in a small covered microwave bowl and add the powdered sugar and lemon juice & zest. Whisk until smooth and pour over the cake. Slice, serve and enjoy.