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New to the Shores?
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Contact Us
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Dredging Operations Summary
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Building and Maintenance Committee
Report a Violation to the BMC
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Compost Site
Dam
Cranberry Spread
June 29, 2016
Uncategorized
Edit
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
8 oz. pkg
cream cheese
2
Tbsp.
frozen orange juice concentrate
1
Tbsp.
sugar
zest of one orange
1/8
tsp.
cinnamon
1/4
cup
dried cranberries
finely chopped
1/4
cup
pecans
finely chopped
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
8 oz. pkg
cream cheese
2
Tbsp.
frozen orange juice concentrate
1
Tbsp.
sugar
zest of one orange
1/8
tsp.
cinnamon
1/4
cup
dried cranberries
finely chopped
1/4
cup
pecans
finely chopped
Servings:
Instructions
Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest and cinnamon on medium speed with a blender. Mix until fluffy. Stir in cranberries and pecans.
Refrigerate at least 1 hour.
Serve with crackers.
Read More
Cheese Cake Bars
May 31, 2016
Uncategorized
Edit
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Instructions
Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.
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English Toffee Cookies
May 31, 2016
Uncategorized
Edit
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
cup
butter
1
cup
sugar
1
egg
separated
2
cups
flour
1
tsp.
cinnamon
1/2
tsp.
salt
1
cup
pecans
chopped
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
cup
butter
1
cup
sugar
1
egg
separated
2
cups
flour
1
tsp.
cinnamon
1/2
tsp.
salt
1
cup
pecans
chopped
Servings:
Instructions
Cream butter and sugar until smooth. Add egg yolk, mix well. Sift flour with cinnamon and salt. Add flour mixture to butter mixture. Mix lightly but thoroughly, use hands. Spread in even layer on medium size cookie sheet. Smooth surface. Beat egg white slightly. Spread egg white over top of cookie. Sprinkle with nuts. Press nuts into dough. Bake 275 degrees 45 - 50 minutes Cut while hot.
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Cranberry Spread
March 1, 2016
Uncategorized
Edit
Submitted by: Carolyn Tharp Lot #1441
Ingredients
Print Recipe
1 (8 oz)
pkg
cream cheese
2
tbsp
frozen orange juice
concentrate
1
tbsp
sugar
orange zest
one orange
1/2
tsp
cinnamon
1/4
c
dried cranberries
finely chopped
1/4
c
pecans
finely chopped
Servings:
Submitted by: Carolyn Tharp Lot #1441
Ingredients
Print Recipe
1 (8 oz)
pkg
cream cheese
2
tbsp
frozen orange juice
concentrate
1
tbsp
sugar
orange zest
one orange
1/2
tsp
cinnamon
1/4
c
dried cranberries
finely chopped
1/4
c
pecans
finely chopped
Servings:
Instructions
Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest, and cinnamon on medium speed with a blender. Mix until fluffy.
Stir in cranberries and pecans.
Refrigerate at least 1 hour.
Serve with crackers.
Read More