Recipes for a Crop

There are so many things I like about scrapbooking—but one of the coolest is that it can be such a social hobby. I confess that I’m kind of jealous, though, over the knitters and crocheters and their ability to take projects along with them to almost any event. With scrapping, it’s not quite that easy. But we do have social gatherings called “crops” and scrapbookers use groovy little cases with organizing systems to transport their stuff.
We also need tables to spread our photos, paper, glue, and embellishments out to consider and use. So space is often an issue at a crop. Often the public gatherings are held in churches, schools, and fire halls. When friends get together to crop, it’s a different matter.
The croppers in my book love to eat when they scrapbook. As you can imagine, that can be messy so the Cumberland Creek Scrapbook Club usually keep their food off on a side table. They wander over, fill up a plate and take it back to their seats, very carefully. In my second book, SCRAPBOOK OF SHADOWS, a character actually spills wine on a scrapbook. Stuff happens. So be prepared.
Deciding what to serve at a crop can be tricky. But it’s always best to stick with “finger-food” and have plenty of napkins and paper towels on hand because you don’t want your fingers touching a valuable picture after you’ve just used your fingers to indulge in a chocolate cupcake.
I have a new section on my blog here, which is a recipe section that gives recipes for some of the food in Secrets. But I thought I’d share a few here today—along with a little information about my characters.

Hummus
When Annie brought hummus to share with the scrapbook club, most of them had never had it before and, at first, they were put-off by the way it looked. But, to be polite, they each took a bite and were surprised to find that it was delicious. They all asked Annie for the recipe.
4 garlic cloves
1 teaspoon salt
2 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred sesame tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste

Mince and mash the garlic to a paste with the salt. Purée the chick-peas with the garlic paste, the tahini, the lemon juice, the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. The hummus can be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Serve the hummus with pita bread, raw vegetables, or both.


Cheese Biscuits
Paige missed these biscuits at the crop because she was spending the weekend with her son, Randy. But never fear, DeeAnn whipped her up a batch and had them waiting for her on her return.

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted
Preheat oven to 350°F.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.