Author Archives: SWC

2014 Plant Sale Photo Gallery


Use this lovely weather to your advantage and get a jumpstart on your Spring garden plans! Our Annual Plant Sale Fundraiser will be held this weekend at Groner Elementary School, off of Scholls Ferry Road in Hillsboro. All of the proceeds from our sale go directly back into our beloved community.

We will be open:

Saturday April 12, 9-5 and
Sunday April 13, 9-3

We will have thousands of Plants to Choose From! Fruit Trees, Flowering Trees, Shrubs, Perennials, Ground Cover, Assorted Berries, Azaleas, Rhododendrons, Vegetables, Herbs, and Much More!

Master Gardeners will be on-site to answer questions and offer guidance.

We hope to see you this weekend!

Plant Sale This Weekend!


Please note the change of date for our Annual Tea: SEPTEMBER 6, 2014.

Tickets are on sale now and are $25 each.

Please contact Mary Jo for tickets and information: 503-260-5809.


Throwback Thursday: Valentine’s Day Edition

Happy Valentines Day!! In honor of the Month of Love and our upcoming Dine-Out Event, today’s Throwback Thursday is a hilarious snapshot taken at The Scholls Women’s Club Valentine Dine-Out at the Mallory Hotel in 1980. Looking forward to our meeting this evening as well as our Dine-Out, which is scheduled for March 2. Thanks to Rebecca, Dawne, Brenda, Terree and JoAnn for organizing an event that we all look forward to and enjoy so much!

Dick & Alice Bennett and "party boy" Elmer Lillegard ,1980

Dick & Alice Bennett and “party boy” Elmer Lillegard, 1980



Save the Date! Scholls Women’s Club Plant Sale: April 12-13, 2014

Amidst the erratic winter weather we have been experiencing in Scholls, the ladies of the Scholls Women’s Club have been busily preparing for Spring. Specifically, we have been hard at work planning and organizing our annual fundraiser, our annual Plant Sale, which takes place each April at Groner Elementary School, off of Scholls Ferry Road in Hillsboro.

Mark your calendars! This year, the Scholls Women’s Club Plant Sale will be held April 12-13. We are excited to see you there! Plant Sale Color

Throwback Thursday: 1980’s Auction

"Christmas auction at Janet LaFountain's home. Auctioneer Vonnie Coupens, made everything look and sound so enticing, we couldn't resist."

“Christmas auction at Janet LaFountain’s home. Auctioneer Vonnie Coupens, made everything look and sound so enticing, we couldn’t resist.”

In anticipation of tonight’s Scholls Women’s Club meeting and auction, during which club sisters all bring items –  some “white elephant” and some handmade – to auction off to one another with the goal of raising money for our Christmas Cookie Plate and Poinsettia program, here is a Throwback to an SWC auction from the early 1980’s. This particular auction was held at the home of Janet LaFountain.

Raid Our Recipe Box!!

After receiving several requests for the recipes we used at our High Tea fundraiser this year, we decided to open our recipe box to share with you several of our favorites. Hope your family enjoys them as much as we do!

Our 2013 scone recipe came from Jenna’s Scottish Great-Great Grandmother! She calls it a “traditional country scone” recipe, but we all agree that there’s something EXTRA special about these scones!

Dozens and dozens of scones were baked in preparation for this year's event

Dozens and dozens of scones were baked in preparation for this year’s event

11 T Butter, melted but not hot
1 egg
1/4 cup milk
1/3 cup sugar

Sift together:
2 1/4 cups all-purpose flour
1 t cream of tartar
1 T baking powder

Dump dry mixture into liquid and mix until just wet. Let stand 3-5 minutes. Divide into two balls, placing each on a baking sheet with parchment paper, pressing lightly to about 1-1/2″ thick and 9″ diameter. Press any berries into the dough at this point, mix in nuts prior to forming. Cut into 6 or 8 pie shaped pieced, but leave in a circle to bake. Sprinkle cinnamon and sugar over the top or spread a little jam in the dead center (or both!). Bake at 400 degrees for 18 minutes +/-. Separate wedges and return to oven for about 3 minutes. Do not bake on bottom rack.

Add your choice of the following:

1 cup diced dried fruit
1 cup small currants
1 cup frozen berries
1 cup chopped nuts


Thanks to Dawne for the following recipe for Smoked Salmon Dip, which we piped into cucumbers on the tea plates this year.


1 8 oz cream cheese, room temperature
10 oz canned salmon
1 tbs grated onion
1 tsp lemon juice
1 drop red food coloring
2-3 drops liquid smoke (to taste)

Mix all ingredients well.


We served this yummy Cold Cucumber Soup back in 2011 and loved it so much that we brought it back this year. JoAnn found the recipe through Country Living.

Serves 8

3 medium english cucumbers

3/4 cup thinly sliced green onions
1 tbsp lemon juice
1 tsp lemon zest
3/4 tsp sea salt
1/2 tsp ground peper
1 1/2 cups sour cream (we used plain yogurt)
2 cups vegetable broth

Puree cucumbers, green onions, lemon juice and zest, salt, pepper and vegetable broth in blender or food processor. Stir in sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion and lemon zest.


JoAnn’s Chicken Puffs are a SWC High Tea staple – these winners are brought back year after year after year!

Pastry Puffs
Makes 20-30 small puffs or 10 large puffs
1/2 cup water
1/4 cup butter
pinch of salt
2 eggs
1/2 cup flour
2 tbs sugar (optional)
Combine water and butter in saucepan. Boil until butter is melted and the mixture is very hot. Remove from heat and add flour, sugar and salt all at once and stir quickly until mixture is smooth and forms a thick ball. Thoroughly beat in eggs, one at a time. Place spoonfuls of dough on a greased cookie sheet and bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake for another 10 minutes until puffs are brown and crisp. Do not double this recipe!

Chicken Mixture
10 lbs boneless skinless chicken breast
4 (8oz) packages softened cream cheese, stirred
3 large sweet onions, finely chopped
1 quart mayonnaise
1 bunch celery, finely chopped,
Garlic powder
Salt, pepper

Boil chicken breasts in water seasoned with salt and pepper until cooked through. Drain and let cool. Chop into very small pieces. In a large bowl, combine chicken, mayonnaise, cream cheese and chopped onion and celery. Add garlic powder, salt and pepper to taste. Mix thoroughly.

Make a small slit in the puff and stuff with the chicken mixture.


This year we featured a delicious take on the traditional tea dessert that had us all begging for the recipe. Tracie’s recipe for Raspberry Sugar Cream Tarts can be found here.


Raspberry Sugar Cream Tarts cooling and awaiting their fresh raspberry garnish!