Monthly Specials

FRIDAY NIGHT LIVE!

September 4 + October 2 Live Music Starts at 6:00pm

Love live music? Friday Night Live continues with local music artists joining us in September and October. Dine with friends and enjoy soft music performed live in our Donald Ross Dining Room. Weekly beverage and dinner features will be available.

MEMBER BIRTHDAY NIGHT

Thursday, September 1 0 I Thursday, October 8 In house dining is by reservation only

Birthday nights at the clubhouse have become quite popular! Don’t miss your opportunity to wine and dine with friends and celebrate your special day. Members with a birthday in the current month will receive a complimentary meal of their choice with a special dessert prepared by Chef Julie. Can’t make it into the dining room for Birthday Night? Don’t worry, you can still place an order for your birthday items and schedule to pick it up via our Curbside option. Call us at 828.398.2745 to make arrangements.

COOKIES OF THE MONTH

SEPTEMBER PECAN-CHOCOLATE CHIP DELIGHTS By: James R. Patterson III of Sedgefield Country Club

Club Ingredients: 1 Cup Unsalted Butter, softened 1 Cup Granulated Sugar 1 Cup Brown Sugar, packed 1 Cup Vegetable Oil 1 Large Egg 1 TSP Baking Soda 1 TSP Salt 1 1 3 1 ¾ ¾ TSP Vanilla ¼ Cups Quick Cooking Oats ½ Cups All-Purpose Flour ¼ Cups Lightly Crushed Cornflakes Cup Chopped Pecans Cup of Mini Semi-Sweet Chocolate

Chips Directions:Note: dough requires chilling.Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth.Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.Mix in oats and flour until just mixed. Stir in chocolate chips, pecans and cornflakes.Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-1 1 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.Store in an airtight container for up to 5 days or freeze for up to 1 month OCTOBER

GLUTEN-FREE CORNMEAL THUMBPRINT COOKIES By: Michael Monahan

In 1 gredien ½ Cups ts: All-Purpose Gluten-Free Rice Flour 1 Cup Yellow Cornmeal 1 ½ 1 TSP TSP ¾ sti Baking Powd Table Salt cks Unsalted er Butter, softened ¾ Cup Fi , r plus more mly Packe fo d r pans Light-Brown Sugar 2 Large Eggs 1 ½ TSP Vani Cup See lla Ex dless tract Raspberry Preserves (or jelly of your choice)

Directions:Preheat oven to 350° and set two racks to the middle positions, with space in between. Line two baking sheets with parchment paper (or grease lightly with butter).In a medium-size bowl, whisk together the rice flour, cornmeal, baking powder, and salt. Using a standing or handheld mixer, beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat. Add the dry ingredients and beat until smooth.Portion the dough into 1 inch balls, and arrange them 2 inches apart on the baking sheets. Press each with your thumb; then fill each depression with a teaspoon of raspberry jam. Bake until just barely golden brown on the bottom, 1 0 to 1 2 minutes, rotating the pans halfway through.