Eating Turkey Swamp Coffee Cake and Spinach Roll-Ups with the Quilters' Book Club

Turkey Tracks Quilt Block

This month the Quilters' Book Club has been reading and discussing The Lover's Knot by Clare O'Donohue.  Member Julie from Japan has brought her Turkey Swamp Coffee Cake and Lisa from Georgia has brought her Spinach Roll-Ups.  Good food, a good book, and good internet friends!  Priceless!

 

Turkey Swamp Coffee Cake

1 box yellow cake mix      
1 box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup sour cream

1-1/2 teaspoons cinnamon
3 Tablespoons sugar
1 cup nuts*

1.  Mix together the cake mix, instant pudding, eggs, oil, and sour cream.
2.  Pour half the batter into a 10-inch tube pan.

3.  Mix the cinnamon, sugar, and nuts.*
4.  Sprinkle half of the nut mixture on the batter. Add the rest of the batter and the remainder of the nut mixture on top.

5.  Bake one hour at 375 degrees F.

* Julie says she uses a generous cup of chopped walnuts. ("After all, you can't have too many nuts.")  Check out her blog post here to read the origin of the unusual name and to learn about substitutions if you'd rather not use a cake mix.

Lisa’s Spinach Roll-Ups

1 egg, beaten

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (8 ounce) package cream cheese

4 green onions, finely chopped

15 sheets frozen phyllo dough (14x9 inch), thawed

1/3 cup butter, melted

 

1.  Mix egg, spinach, cream cheese and onions until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.

2.  Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight, resealable plastic bags or wrap tightly in plastic wrap.

3.  Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Lisa says, “I have to make two batches when I make them.  They are the first thing to disappear at a gathering.”

 

I'd like you to imagine that the Quilters' Book Club is all together in a living room, eating Julie's Turkey Swamp Coffee Cake and Lisa's Spinach Roll-Ups as we discuss The Lover's Knot by Clare O'Donohue.  We're going around the circle, each sharing something about the book.  It's your turn.  What would you say?  Please answer in the comment section below.  There are no right or wrong answers.  We'd just love to hear your thoughts on the book. 

By commenting, you are entering your name in a giveaway for a $20 gift certificate to Fat Quarter Shop, courtesy of the Fat Quarter Shop!  The more posts you comment on, the greater your chance of winning.  Winner will be announced July 1!

 

Plan now for next month:  the Quilters' Book Club selection for July is Wedding Ring by Emilie Richards, realistic fiction set in Virginia.  Google Reader is ending on July 1.  I would encourage you to click the Bloglovin' link at the top right side of my post to conveniently be able to read new blog posts. 

 

You might also enjoy reading my previous blog post here.