102 existing and new Club members attended this summer’s picnic! A beautiful day welcomed all to Pam Greene and Hans Kretschmer’s beautiful home overlooking the beach. We had a terrific bunch of volunteers this year for which the Board was most grateful. Thanks also to Anne Morgan for a thorough report on the community meeting about the July fire below Reed Road and follow-up actions.

On top of a big crowd and lots of reconnecting with neighbors, the Club’s food was supplemented by a true bounty of homemade dishes and desserts from members. One popular treat was Heather Shuford’s (you can’t believe they’re) gluten-free peanut butter cookies… she was kind enough to share the recipe with Board VP Loraine Carlson for publication here:

Heather’s Amazing Peanut Butter, Pecan & Oatmeal
Chocolate Chip Cookies!! (Gluten Free)

1 whole jar Adams Crunchy Old Fashioned Peanut Butter (2 cups)
3/4 cup softened Tillamook butter (1 & 1/2 cubes)
1 cup sugar
1 cup dark brown sugar, packed
3 large fresh organic eggs
1 teaspoon Real Vanilla
3 cups Organic Old Fashioned Rolled Oats – Bob’s Red Mill is best
1 & 1/2 cups whole pecans, cut in 1/2 longways
2 teaspoons Baking Soda
1/2 teaspoon Kosher Salt
1 package Ghirardelli Semi-Sweet Chocolate Chips

Beat peanut butter, butter & sugars with electric mixer till smooth. Add eggs one at a time and vanilla. Stir oats, soda and salt together and add to mix. Stir in nuts and chips. Put in covered bowl – refrigerate overnight, a must for best results!
Preheat oven to 350*. Drop rounded tablespoons of dough onto cookie sheets sprayed with Pam, or use cookie sheet liners (I like these!).
Bake 11 minutes or until edges are brown. Cool on sheets a couple minutes – remove to wire racks.
Yield: 4 dozen amazing cookies! Excellent crowd pleaser! Freeze well!
By Heather Shuford ~ 2014 ~ Neahkahnie, Oregon