In the beginning, they met to organize outdoor shows with meetings held once or twice per year. This evolved into an organization that wanted to help each other and with a desire to do community service projects. Over the years they have met in various locations, including member’s homes, at the Lakewood Library and are currently meeting on the second Tuesday of every month, with the exception of January and February, at 6 p.m. at Celoron Community Building (log cabin) located at Dunham and Boulevard avenues in Celoron.

Although written history kept by a member who passed away, has not been returned to the group, Mrs. Caflisch has kept records from 2010 to date.

“We try to do community service, as well as sharing our artwork,” says Mrs. Caflisch. “We usually show our work twice during the year” referring to a recent show throughout the month of September at the Lakewood Library.

“Some people do their craft for a hobby. Others sell,” adds Secretary-Treasurer Mary Barker, a retired Kindergarten teacher, who joined the group in 2015.

“We’re a diverse group. Everybody is really friendly. Everybody is willing to share,” says Caflisch, who told about a meeting where they painted with acrylic paints on canvas using their toes.

Society members take turns teaching a craft or technique. The two members taught a class on painting scarves where each attendee painted a scarf to donate to Lily’s Hope, a service of the Zonta Club of Jamestown which donates wigs, turbans and scarves to Chautauqua County women who are undergoing cancer treatment or have a medical condition that results in hair loss.

A new technique or project is done at nearly every meeting, including beach glass jewelry, melted crayon art, garden markers and clay light pulls. Other recent demonstrations have been pressed flower art, one-stroke painting on picture frames and glass etching. Ron Nasca of Mudslingers in Fredonia has donated materials and taught the group to make pottery bowls, which they have donated to Empty Bowls Project, a project where a soup-filled bowl is sold, with the proceeds going to help fight hunger. The bowl is kept by the recipient to remind them of the many empty bowls in the world.

Several members have sold at Chautauqua Institution’s Artists’ Market and some of the artists will be selling their creations at What’s New Fair held on Saturday, Nov. 17 from 10 a.m.-5 p.m., and Sunday, Nov. 18 from 11 a.m.-3 p.m. at Jamestown Community College.

Christine Roessler of Blue Mermaid Beach Glass makes jewelry from Lake Erie beach glass, “surf-tumbled by nature,” which she has collected and purchased. She takes custom orders for necklaces, earrings, bracelets, anklets from people who have collected beach glass during their vacations, honeymoons, etc. The glass may also be made into mosaic window wall hangings.

These Apples Muffins were prepared by Suzette Paduano. Her husband found the recipe when he was looking for a sweet treat.

Another member, Brenda Caruso, began with water colors, later adding acrylics. More recently, she has added mosaics made from cut glass with which she decorates the frames used to frame her artwork.

The Society has not known of anyone else that shares Anne Jackson and her husband, Jim’s craft. The team works together with him turning wood and his wife adding glass beads to the channels making them into various pieces of artwork and containers.

Mrs. Caflisch, who joined the group 15-20 years ago, gives china painting lessons and paints with acrylics and watercolors. Mrs. Barker is one of her china painting students and also makes mosaic items from repurposed china.

The Society met recently to discuss their upcoming Holiday BazaArt, with each member in attendance bringing a dish to pass along with its recipe to share on this page.

Linda Mason uses more cheese than the ¢ cup listed in the Seafood Pizza recipe, a dish she along with her husband, Kim, put together after having had it at No Name Club at Big Pine Key, Florida. They have substituted perch and walleye for the shrimp called for in recipe. Caramel Fudge Cake is an old recipe from Anne Jackson’s mother. Mrs. Jackson says she has been making this for 50 years and that it does not contain caramel or chocolate. Jerry Paduano contributed his recipe for Apple Muffins, one he used when desiring “something sweet” while on a low-carb diet.

Holiday BazaArt will be held on Saturday, Nov. 10 from 9 a.m.-5 p.m. at Fluvanna Community Church, 3363 Fluvanna Ave. Ext. Admission to the arts and crafts fair is free and door prizes will be given. Lunch items and baked goods will be available. Members, along with other crafters, will have quality items suitable for gifting.

Colleen’s Easy Orange Trifle

by Julie Rodriguez

1 angel food cake

1-12 oz. bottle orange juice

2-15 oz. cans mandarin oranges, drained (reserve 6 orange sections)

2-15.75 oz cans vanilla pudding

¢ pt whipping cream

sliced almonds (optional)

maraschino cherries (optional)

In trifle bowl or other clear glass bowl, tear half of cake into approximately 1-inch pieces. Sprinkle half of orange juice evenly over cake pieces. Place 1 can mandarin oranges evenly over cake. Spread 1 can of pudding over orange layer. Repeat these steps. Whip cream until stiff peaks form, then spread over final pudding layer. Sprinkle almonds over whipped cream. Use reserved oranges and cherries to decorate.

Blackberry Pie with

Sour Cream Pie Crust

by Christine Roessler,

Blue Mermaid Beach Glass

5-6 c blackberries, rinsed, picked clean, patted dry

1/2-3/4 c sugar (depending on sweetness of berries)

1 tsp lemon juice

1/2 tsp ground cinnamon, as desired

4-6 T quick cooking instant tapioca

Place blackberries, sugar, lemon juice, cinnamon, and quick cooking instant tapioca pudding in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes. Preheat oven to 400 degrees. Spoon berry mixture into pie crust. Place the second rolled-out pie dough crust on top of the pie. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top several times with a sharp knife to create air vents for the steam to escape. To bake place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices. First bake it at 400∂F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too brown. Reduce the heat to 350∂F and bake for an additional 30 minutes or until the crust has browned and the filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving.

Sour Cream Pie Crust

2 c flour

1 tsp salt

2 tsp sugar, if desired.

2 sticks unsalted butter cubed

1/2 c sour cream (full fat, not light sour cream)

The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie.

Divide dough for 2-crust pie into two balls. Preheat oven to 350 to 400∂ F. Roll out one of the balls of pie dough on a lightly floured surface. Line pie pan with the dough. Chill in refrigerator while you roll out the top crust. Follow baking directions above.

Seafood Pizza

by Kim and Linda Mason,

Linda Mason Designs

1 pizza dough mix

9-12 shrimp (19-21 per pound size)

pizza sauce (We prefer blush)

1/2 c white cheese, cheddar, mozzarella, shredded

1/2 sweet red pepper, thin strips

dash of red pepper flakes

Mix dough according to package instructions. Lightly saute red peppers. Peel shrimp and then cut into 1/3 or 1/4 (about finger joint size). Spread pizza dough on a pizza stone or pan. (For a crispy crust, pre-cook dough for half the time in package instructions.) Spread a thin coat of pizza sauce on dough. Add shrimp and red pepper slices. Add enough pizza sauce to lightly cover shrimp and red pepper. Sprinkle cheese to cover. Sprinkle red pepper flakes on top. Bake according to instructions on crust package or finish baking for a crispy crust. This pizza is really good cooked on an Acorn-style grill.

Caramel Fudge Cake

by Anne Jackson,

The Beaded Forest

4 eggs

1/2 c granulated sugar

2 c flour

1 tsp baking powder

pinch of salt

2 sticks butter, melted

2 c light brown sugar

2 c chopped walnuts or pecans

1 tsp vanilla

Powdered sugar

Separate eggs. Save yolks. Beat egg whites until stiff. Add granulated sugar. Set aside. Beat egg yolks with fork until beaten well. Combine flour, baking powder and salt. Set aside. Melt butter in Dutch oven or large pan. Add brown sugar and egg yolks, beating well. Mix in dry ingredients. Fold in egg whites, nuts and vanilla. Bake in greased 9-inch by 13-pan in 350 degree oven for 45 minutes, or until middle is set. Let cool, but while still slightly warm, cut into 2-inch by 2-inch squares and roll in powdered sugar. Messy when eating, but very good!

Five-Layered Salad

by Terry Mathewson,

Apples of Gold

12 oz bacon

2-3 small size heads romaine lettuce hearts or 1 head iceberg lettuce

10 oz partially cooked frozen peas, cooled to room temperature

11/4 c broccoli or cauliflower cut into small florets

1 c diced white or red onion

10 oz shredded cheddar cheese

11/2 c mayonnaise

2 T sugar

Cook bacon in skillet until evenly brown. Drain on paper towels. Crumble when cool. Wash and dry lettuce well. Chop or finely cut lettuce. Layer ingredients in a large glass bowl in this order: lettuce, onion, broccoli or cauliflower florets, cheese peas and bacon. Add sugar to mayonnaise and mix well with a hand mixer. (One tablespoon milk can be added to make creamy and easier to spread) Cover entire mixture to the edges of bowl with the mayonnaise. Chill for 4 hours or overnight. Toss before serving.

Pure Honey Taffy

by Suzette Paduano

1 ¢-2 c pure natural honey

Approximately 2 T butter

Wax paper

In a medium-size sauce pan, heat honey over medium heat until honey reaches temperature of around 270 degrees. This should take about 10 minutes. Stir often with wooden spoon. A candy thermometer helps, this should be the soft crack stage. Use a little butter to grease a metal baking pan. Pour honey into pan and allow it to cool enough to handle. While candy is cooling, cut some wax paper sheets into size that you plan to wrap your taffy in. When honey is ready, start pulling for taffy. Stretch, fold, twist until taffy reaches a nice yellow-gold color. Continue pulling until it starts to get hard to pull. Now it’s time to stretch it out to the size you want your taffy to be. With a pare of scissors cut into bite size pieces and let cool. Wrap individual pieces in wax paper or parchment paper to keep. Note: Wash pan as soon as possible with hot water before honey sets up as it will be very difficult to clean once cool.

Apple Muffins

by Suzette Paduano

3 apples, peeled and cored

1 cup berries, or fruit of choice

1 cup buttermilk baking mix

1/2 tsp baking powder

1 egg

1/3 c honey or granulated sugar

1 T granulated sugar

§ tsp cinnamon

In food processor, purÈe apples and berries of choice. In mixing bowl, combine buttermilk baking mix, baking powder and apple mixture. Add egg and honey, and then mix well. If apple mixture is very wet, add more baking mix, until you have the consistency of cake mix. Fill greased or lined muffin cups § full. Combine sugar and cinnamon. Sprinkle over batter. Bake at 350 degrees for 25-35 minutes. These are best served warm with a little whipped cream.

Pumpkin Bars with Cashew Cream

Topping (Vegan and gluten-free)

by Joanne Zdrojewski,

Joan of Z on Etsy

and Jo Jo’s Room Cards

2 c gluten free oats

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp salt

1 tsp soda

10 pitted dates

1 c non-dairy milk

1-14 oz can pumpkin

2 T apple cider vinegar

Pre-heat oven to 350 degrees. In a blender, blend oats until pulverized. In a large mixing bowl, combine the oat flour, cinnamon, ginger, allspice, salt, and soda. Mix well. In blender, blend dates with non-dairy milk until smooth. Add pumpkin, date mixture and vinegar to dry ingredients. Combine well. Bake in two 8-inch by 8-inch pans for 25 minutes or until a toothpick tests clean. Let cool completely before frosting with Cashew Cream Cheesz Frosting.

Cashew Cream Cheez Frosting:

§ c Cashew Cream Cheese (see below)

2 c powdered sugar

Mix until smooth.

Cashew Cream Cheez:

1 c raw cashews

6 pitted dates

3 T lemon juice

¢ c water

In a blender, blend until smooth. Refrigerate until ready to use.

Turkey Meatloaf

by Elaine Caflisch,

Porcelain Artist

3lbs ground turkey

1 c quick-cooking oatmeal

1 sleeve club crackers, crushed

6 finger carrots or 2 regular size carrots, grated

2 medium cauliflower florettes, cut into tiny pieces

2 med. broccoli florettes, cut into tiny pieces

2 slices white onion, cut into tiny pieces

2 celery sticks, cut into tiny pieces

1/2 apple, cut into tiny pieces

3 eggs

3/4 c ranch dressing

1/2 c milk (may use fat-free)

3 T Worchester sauce

chives, onion powder, garlic powder, mustard to taste

Combine all ingredients. Divide between two loaf pans that have been coated with vegetable spray. Bake at 350 degrees for 1- 1 1/2 hours.

Pomodoro Sauce

by Brenda Caruso

1 large can of whole peeled Italian plum tomatoes with juices

2 cloves garlic

1 T olive oil

2 T torn fresh basil

2 T dry red wine

1 T sugar (if needed)

Salt and pepper

Remove seeds from tomatoes. Pulse until chunky or break up with hands. Saute garlic cloves in olive oil. Add tomatoes, basil, wine, sugar (if needed), salt and pepper. Bring to a boil. Simmer on low heat for 30 minutes, making sure not to boil. Serve over penne pasta.

Mini Peanut Butter Pies

by Mary Barker

Pretzel crust:

1 c pretzels, crushed (measure after crushing)

2 T sugar

6 T butter, room temperature

Preheat oven to 350 degrees. Mix pretzels with softened butter and sugar. Divide between 12 muffin cups. Press into bottom of each cup. Bake 8 minutes. Cool. Gently twist each pretzel cup.

Filling:

8 oz cream cheese

1 ™ c confectioner’s sugar

1 c natural peanut butter

1 ™ c heavy cream

1 tsp vanilla

Whip cream cheese. Beat in sugar and butter. In a separate bowl, whip cream until stiff peaks form. Add vanilla. Fold in peanut butter mixture. Spoon into muffin tins. Refrigerate for several hours before serving. Use a small paring knife to gently lift pies from tin. May top each pie with a chocolate curl or small pretzel.

Mexican Corn Salad

by Lyn Nagel

4 c sweet cut corn, prepared and chilled

¢ c diced red, yellow or orange pepper

¢ c diced green pepper

¢ c diced red onion

1 c mayonnaise

1 c shredded cheddar cheese

1 c crushed chili cheese flavored corn chips

Combine corn, peppers, onion, mayonnaise and cheese. Cover and refrigerate 30 minutes or until chilled. Stir in crushed chips prior to serving.