December 2014 Newsletter

The Chip Chatter

December 2014

Eastern Woodland Carvers Club Inc.

President – Jeff Moore

e-mail – * 765-271-4534

Newsletter – Gary Freeman

e-mail – * 765-251-3663

Club Phone 765-395-3023

Published monthly by the

Eastern Woodland Carvers Club Inc.

Business meeting held on the 2nd Tuesday at 7:00 Open Carve held on all other Tuesdays at 6:00

Club e-mail –

Web site –


Carvers Corner

(Or Gary’s gossip Column)
Early show entry is on Tuesday Dec. 9 during open carve. Make sure you get some entries ready. Folks from town come in to see what we’ve been doing.

The Comfort Bird project is still in full swing and we are still in need of about 175 more.

If you have a favorite recipe for Our Recipe Corner just e-mail it to me and I’ll run it one month. Our recipe this month is longer that I’d normally put in but I didn’t have much else to put in.

Dues are $10.00 + $1.00 per each family member. Always due in December.

Your ol’ carvin’ buddy,                                                                                                                    Gary



Board Meeting

We will hold our Board meeting on December 2, 2014 to conduct business.

We’ll meet at 5:30. All are welcome at our meetings Board members bring your notebooks.




From the kitchen of                                                       Sandy Tipton


Blueberry Cheesecake Galette                       (lazy-man’s pie crust)
Total Time:
2 hrs. 45 mins
2 hrs. 20 mins
25 min @ 425 degrees F
Yield: 6 to 8 servings

For the dough:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold unsalted butter, diced
1 large egg
Cooking spray

For the filling:
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
Pinch of kosher salt
1 8 -ounce package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling

Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least  1 hour.

Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.

Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.

Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.

Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.


Seminar 2014

Contact: Suzi Brown – 765-395-3461

Mildred Freeman – 765-395-3943


P J Driscoll – Working on a date for 2015.

Vic Hood – Working for September 2015

Norbert Ploetz – Relief is something new so check it out April 2015.



A Note from the Chairman


Remember that the December Auction needs some donations to make it a success.




Many carving items are for sale here at the club. Two of our past members Lyman Dudley & Harold Moseley passed and family are selling the tools.




December 13 * December Show 10 am – 5:00 pm Carry-in 5:30, Live Auction 7:30 pm


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