Local Caterer Brings Host of Party Ideas to WPC Event

It was an evening of food, wine and good company at the recent Women of Peachtree Corners (WPC) event held at the Fields Club on Tuesday, Oct. 15. 

Twenty-five women attended the event, Nancy Minor and Grace Lewis were the hostesses that featured evening with local caterer, Karen Walkup, who owns "Finishing Touches."

Everyone was fascinated with her ice buckets that she made from ice and flowers, and they all loved her beautiful chocolate bags with candy spilling out. The evening included a fun contest of putting M&Ms on pretzels.

"It was a fun and delicious evening," said WPC member Pat Bruschini.

Everyone enjoyed a glass of wine in their own wine glasses that they were given as a treat to take home. Lee Howard with Foster Wine Estates Americas, provided the wine.

Karen was a wealth of knowledge and showed us all how to take a store bought salad and turn it into a work of art. One of everyone's favorites, Pecan Praline Pound Cake, a staple that is a hit at every fall event. The recipe is included below. These events are so much fun, such a great way to meet new friends and visit with old.

"Thanks to the Fields Club for allowing us to to use their beautiful facility," said Minor. "The tables were decorated with pumpkins filled with flowers and the clubhouse looked beautiful."

WPC's next event is Tuesday, December 10th beginning at 6:30 pm. at Object d'Art which is located on the corner of Peachtree Parkway and Peachtree Corners Circle. Participants will get their choice of making a ceramic piece (such as a Christmas ornament) or a small canvas painting. Food will be catered. Price will be approximately $25.00.

Check Women of Peachtree Corners Facebook page for more information.

PECAN PRALINE PUND CAKE
Ingredients
One box Duncan Hines yellow cake mix
8 ounce canned pumpkin (not pumpkin pie mix)
1/2 cup salad oil
1/4 cup brown sugar
1/4 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
4 eggs

Glaze
1/2 cup dark brown sugar
1/4 cup whipping cream
4 Tablespoons butter
1/2 cup chopped pecans

Combine all ingredients, except eggs. Add eggs one at a time, beating for one minute between each egg. Pour into well greased bunt pan. Bake at 350 degrees for one hour. Remove cake from pan. Combine glaze ingredients and heat until sugar dissolves. Spoon over warm cake. (This cake freezes very well.)
Editor's note: Nancy Minor contributed to this story.