Yup... and I have the privilege to partake because I am an "alumni". :-)
It's generally organized by the MCBC Office Administrator or, as we like to call her - the "Boss Secretary". For several years we went for an overnighter to Camp Squeah - Sunday to Monday, however, the last 2 years, for convenience & proximity sake, we have used the MCC Deertrail Guesthouse.
We gather for dinner, visiting, sharing and laughing and some do stay overnight. Obviously, not all of the secretaries/alumni can attend but for those that come out, it is a lot of fun.
Dinner is a potluck and this year I was asked to bring some dessert.
Below are the two things I brought along. Enjoy!
Rhubarb Square or Muffins
Received this recipe from my Sister-in-Law and we have enjoyed it ever since.
2 cups all-purpose flour
3/4 cup sugar
11/4 tsps. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg
1/4 cup vegetable oil
2 tsps. grated orange peel
3/4 cup orange juice (I do half orange and half lemon or whatever combination you happen to have handy)
11/4 cups fresh or frozen rhubarb, finely chopped
Preheat oven to 350⁰ F if making muffins.
In a large bowl, combine flour, salt, sugar, baking powder, baking soda.
In a medium bowl, beat egg. Stir in oil, orange peel and juice. Add to flour all at once and stir just until moist. Stir in the rhubarb. Lightly grease muffin tins and fill cups three-quarters full.
Bake for 25 to 39 minutes.
I decided to make a square out of the above recipe and then added the streusels of top of the batter. Baking this in a 9x13 inch Pyrex. I lowered the oven heat to 350⁰ F.
Bake for about 40 minutes or until a tester comes out clean.
¾ cup sugar
¾ cup flour
1 tsp vanilla
¼ cup vegetable oil (butter can also be used and to make the streusels a bit crunchier you can add 1 or 2 tbsp of whipping cream)
Mix by hand, crumbling it until well mixed.
Spread over top of rhubarb cake.
Cream-Cheese Stuffed Strawberries
1 lb large strawberries
1 (8 ounce) package Cream Cheese (softened)
1 cup slightly softened Cool Whip
1/4 - 1/2 cup Graham Wafer crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out the with a paring knife, if necessary (some of them are hollow already. Prep all the strawberries and set aside.)
2. In mixing bowl, beat cream cheese, Cool Whip, sugar and vanilla extract until creamy. Add mix to a pipping bag or Ziploc bag with the corner snipped off. Fill the strawberries with the cream-cheese mixture. (The recipe is slightly different on Pinterest but I prefer it with the Cool Whip added - makes the cream-cheese a bit softer and the cheese flavour is milder.)
3. Once strawberries are filled, sprinkle or dip the tops with Graham Wafer crumbs. If not serving immediately, refrigerate until serving.