Archive for September, 2015

October Chip Chatter

Posted in Carver's Corner, Our Recipe Corner, Turning the Corner, Woodcarving on September 29, 2015 by ewcc

The Chip Chatter for October 2015
Published Monthly by
Eastern Woodland Carvers Club Inc.

President – Jeff Moore

Newsletter – Gary Freeman

Website – Bob Freeman

Club Phone 765-395-3023

Club e-mail

Web site

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


Carvers Corner
(or Gary’s Gossip Column)

Jeff Moore got 1st in our monthly contest followed closely by wife Becky and dragging up the rear was yours truly. Wooden spoons were the subject.

Don’t forget the Coney Dog Showdown on the 3rd of October. Shelley Graves will have a Basket Class and we will have an Open Carve. The class starts at 9:00.

We are still continuing to work on Comfort Birds. Thanks to all who have been helping us with getting these birds cut out and carved.  .

Dues are $10.00 + $1.00 per each family member. Always due in December so now they are late.

On October 5th Clevenger’s will start on our windows. I know they will help keep our heating and cooling costs down.

We are getting an exterminator to get rid of fleas here at the club. Stay tuned for more information.

Your Ol’ carvin’ buddy,


From the Kitchen of Donna Anderson

Cream Cheese Sugar Cookies
1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all-purpose flour
Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended.
Roll into a ball and wrap in plastic wrap.
Refrigerate for two hours.
Heat oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
Place the cookies one inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.
Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.
Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely.
{My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all. I took mine out before they had even browned and left them on the cookie sheet to cool. That made them extra soft and delicious.}
If desired, use the almond glaze below.
Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring
Stir all ingredients until smooth.
Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry.


Board Meeting

We will hold our Board meeting on December 1, 2015 to conduct business.

We’ll meet at 5:30. All are welcome at our meetings.  Board members and officers, if you have any ideas for the meeting just e-mail me.



October 3
Coney Dog Showdown

Shelley Graves Basket Class

October 31
Ornament Carve-Trick or Treat

December 12
December Show – Carry-in


Turning the Corner

Jim has a lady student and together they have been working on a piece that they are having a hard time getting a finish that suits them. Hard to figure why tiny air bubbles keep appearing. When finished will be what’s known as “Natural edge” In other words it will still have Bark on the rim. Not an easy task as the wood has to be mounted and turned perpendicular to the grain. Not sure how that type piece was decided on as a beginner project S’coming along though.

Dave started a wooden spatula as an example for her, that she may want to try for her kitchen some time.

Let us know if there is something you’d like to try! We have some small kits like for pens, letter openers. Also ask us about an upcoming craft show/Sale around the end of Oct. Jim and Dave are gonna’ do at the “New Life Church” on 31 in Kokomo.