Fruit and Nut Cookie Recipe

This cookie is my great-grandmother’s fruit and nut recipe my mother loved growing up. It’s an “old school” recipe that probably came from her family. My mother remembers her Pappy cracking and picking walnuts, and remembers that her Gram would put the cookies in a lard can, covered with a cloth soaked in cheap wine to keep the cookies moist, and also to keep my mother out of the cookies because the lard cans were too hard to open.

Filled with pecans, candied fruits and dates, these cookies can take on any add-ons you'd like, from red and green cherries or dates to chopped dried apricots, tart cherries, and/or currants.

Ingredients:

• 3/4 Cup Sugar
• 2 Eggs
• 1/2 Cup Unsalted Butter
• 2 Cups All-Purpose Flour, sifted
• 1/4 TSP Salt
• 1 TSP Baking Soda, dissolved in 1/4 Cup Warm Water
• 1 Cup Pecans or Walnuts, chopped lightly
• 1 Cup Candied Cherries, red and/or green, chopped
• 1 Cup Candied Pineapple, chopped
• 1/2 LB Raisins, regular or golden
• 1/2 TSP Cinnamon
• 1/4 TSP Cloves
• Zested Lemon and Juice of 1/2 Lemon
• 2 TBSP Flour to dredge onto Fruit
• Shot Glass of Wine

Directions:

1. Put about 2 tablespoons of flour in a bowl and toss in the fruit and nuts.
2. Place the sugar and butter in a large mixing bowl and cream with the paddle attachment until light and fluffy. Add the eggs and beat until well blended. Add the dry ingredients to the creamed butter mixture, alternating with the baking soda mixture and wine until a moist dough has formed.
3. Add the floured fruits and nuts into the batter and fold until well combined.
4. Drop the batter onto parchment paper lined baking sheets using a tablespoon or small cookie scoop. Leave about 1½ inches of space between cookies.
5. Bake in a 350°F preheated oven for 12-15 minutes or until the bottoms are browned. The cooking time will depend on the size of the cookies.
6. Let cool on a rack and store in an airtight container for up to one week, or longer if stored in a cold place.

Yields Approximately 48 cookies

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Pecan Oatmeal Raisin Cookie Recipe

Even though I’m a cookie monster at home, I placed a call to a loved one to find out their favorite cookie. I’ve exhausted what I have in my recipe box of family treats, so make enough for me and your family, and I’ll stop by for a sample!

Ingredients:                                            

• 3/4 Cup Butter, softened
• 3/4 Cup White Sugar
• 3/4 Cup Light Brown Sugar, packed
• 2 Large Eggs
• 1 TSP Vanilla Extract
• 1 1/4 Cups All-Purpose Flour
• 1 TSP Baking Soda
• 3/4 TSP Ground Cinnamon
• 1/2 TSP Salt
• 2 3/4 Cups Rolled Oats
• 1 Cup Pecans, toasted
• 1 Cup Raisins

Directions:

1. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or silicone liners.
2. Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.
3. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats, toasted pecans and raisins.
4. Drop teaspoonfuls of batter onto the prepared cookie sheets.
5. Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through.
6. Remove from the oven and let sit on the cookie sheets for 1-2 minutes before transferring cookies to a wire rack to cool completely.

Yields 4 dozen

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Host clubs clinch back-to-back victories in 2022 Solheim and Ryder cups

Longtime Treyburn Country Club member Kathy Porter is a former field hockey and lacrosse coach. So, she is naturally energized by competition, particularly team competition.

That’s one of the reasons she is such a fan of McConnell Golf ’s annual Ryder Cup and Solheim Cup competitions between clubs. “The (two cups) provide an opportunity to compete with your friends and bring the team dynamic to a game that is typically an individual sport,” she said. “It’s also a chance to expose our wonderful golf course to other McConnell Golf members.”

During three beautiful days last July, Porter and her Treyburn CC team hosted the Solheim Cup in Durham for the first time. Eleven clubs from across the company sent one golf professional and seven female members to compete in the 36-hole rung event. Treyburn, the 2018 champions, managed to hold off Raleigh Country Club with a score of 67.5 points to 64 points.

“Dalton Rich paired our team well both days,” Porter said. “He had us pumped to play the entire weekend, displaying positive energy to us all. Susan Owens, our club champion, always plays a steady game and came through as usual. Sally Burke had her best round ever on Saturday (while playing with Porter). Ann Amlin and Harriet Portnoy complemented each other as partners with Ann leading the charge to close out their match. Debbie Pitman, who was playing in her first Solheim Cup, was paired with Kathy Pittman on Sunday and piled on the points.”

“Treyburn is a challenging but fair course,” said Owens. “If you hit the ball well and stay out of trouble you can score low. However, the penalty for a miss hit can be severe and take a mental toll when you have lots of golf left to play.”

“One of our ladies, Harriet Portnoy, modifies her annual family vacation so that she can play. Debbie Pitman was our rookie this year, stepping up at the last minute when one of the ladies had to drop. She really embodied the spirit of the competition, she played hard and won points while still having lots of laughs. Sally Burke, Kathy Porter, Ann Amlin, Kathy Pittman, and Susan Owens are veterans and know each point in the rung-and-ladder format is important and does make a difference. Dalton Rich did a great job of pairing the ladies to maximize our individual strengths and creating teams that could carry one another when needed. We grinded when we needed to and cheered when that long putt fell.”

All the competitors complimented Treyburn Superintendent Mark Snell and his staff, who had the course in superb condition. “Being our home course, local knowledge did help a lot with some of the more difficult pin placements you only see during a competition like the Solheim Cup,” Owens said. “We knew we were doing well, but held our breath until the winners were announced.”

“Our head chef, Sean O’Neill, planned three days of extraordinary meals to feed the competitors,” said Porter. “The all-important desserts were outstanding!”

“The food was outstanding,” echoed Owens. “It’s always fun to see how creative and tasty the food is for these events. I love it that the chefs really showcase their talents and make the meal and presentation very memorable. The special drinks are a big hit too. The band and music were a perfect ending to a great day of golf and dining. Our ladies have some moves!”

2022 RYDER CUP MARKED BY COMPETITION, CAMARADERIE

For the 2022 men’s competition in mid-November, another host club, The Reserve Golf Club, captured its second consecutive McConnell Golf Ryder Cup. “Everyone played well,” said Reserve member Dennis Wahl, who has played in four Ryder Cups including the past two consecutive wins for The Reserve. “Pretty much the entire team finished in the top half every day with a number of guys first or second, which is why we won.”

Wahl turned 72 years old last August, yet averages playing more than 300 rounds per year including 332 rounds (mostly walking) in 2021. He runs the men’s group at The Reserve on Tuesdays, Thursdays, and Saturdays and his own group on Wednesdays and Fridays. He’s also the Senior Interclub Captain, as well as the Handicap Chairman.

Wahl played two days during the 2022 Ryder Cup event with Bob McLemore and Tom Tyndall, whose son, Ryan, was also on the team. “We have a lot of very competitive guys at the club which is one of the things that appeals to me,” Wahl said. “I certainly am a big part of that competition culture.”

“What rang out was that the team was solid from the participating pro on down to the highest handicapper,” said McLemore. “Everyone on the team played hard and punched their weight, scoring points that added to the overall total. It was a true team event.”

Before moving south, McLemore spent many years racing sailboats. He compared The Reserve’s effort to a successful nautical side. “I learned early that you can win a regatta without ever winning an individual race,” he said. “You just keep banging away at your competitors, and that is what we did.”

McLemore was a member of The Reserve’s 2018 winning team (a 10-man team then versus an eight-man team now) and he was also on the squad in 2010 — the very first Ryder Cup that The Reserve played. “It was held at Musgrove Mill,” he recalled. “Back then, The Reserve was new to McConnell Golf and we couldn’t field a competitive team
of scratch players, so we were given a pass and all played in the net division. No matter, we got creamed anyway, but carried on.

THE ORIGINS OF THE SOLHEIM AND RYDER CUPS

With history and pride as a foundation, the inaugural McConnell Golf Ryder Cup event was played in 2008 at Musgrove Mill Golf Club between the four McConnell Golf clubs at that time — Musgrove Mill, Raleigh Country Club, The Cardinal by Pete Dye, and Treyburn.

Following two days of heated competition, Raleigh and Musgrove tied at 81.5 points apiece. It took a sudden-death playoff before Raleigh CC emerged as the inaugural Ryder Cup champion. In 14 years of competition, The Cardinal has won five Ryder Cups, while Raleigh CC and The Reserve have each won three times.

Once the McConnell Golf portfolio and its female membership began to grow, the Solheim Cup was added in 2012 at The Reserve. It has been played at several McConnell Golf properties through the years. The Reserve has captured a trio of Solheim Cup victories followed by Raleigh CC and Treyburn with two each.

Despite their competitive nature, the two cups are viewed across the board as a fun way to meet new friends, get reacquainted with old, and enjoy some fun competition on McConnell Golf’s outstanding courses.

“It’s really all about meeting people and about having fun and just building McConnell Golf and building everyone’s enjoyment of all the other courses,” said Raleigh CC member Elly Matteis, who has played in all 10 Solheim Cup competitions (the 2020 Solheim Cup was canceled due to COVID). “The big party is Friday night, but … it’s really a party all weekend.”

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A deeper look into the rewarding challenges of the Pete Dye River Course of Virginia Tech

On twisting links-style greens in Radford, Virginia, everything leads to the river: your gaze, the next challenge, and the sloping fairways.

Pete Dye River Course of Virginia Tech sits on a uniquely scenic site, tucked onto a horseshoe-shaped peninsula that for 2.5 miles is fronted by the New River, one of the oldest rivers in the world — and one of only a handful that flow north. Perched on a ledge overlooking the front nine from one direction and the back nine from another, a 15,000-square-foot clubhouse offers sweeping views and delicious post-round bites in a relaxed upscale atmosphere.

“When was the last time during a round of golf you saw bald eagles, pileated woodpeckers, kingfishers, green herons, or Baltimore orioles? That can happen any day at the river,” insists member Bobby Swain. “Or even a flyover by the Navy or Air Force, all while enjoying the peaceful, tranquil surroundings,” adds Swain.

It was this naturally immersive — and challenging — layout that captivated Pete Dye. “A Virginia Tech alumnus named Bill Goodwin brought in Pete Dye to redesign the course in 2006.” When Pete Dye stepped onto the fairways, “he was just taken with the river,” says Pete Beller, a member and Radford local. “Of course, he put his signature into it with the bunkers and the layout of the course. It’s unique for golfers because this isn’t a basic course with no undulations or bunkers. It has professional design features built into it, and we’ve had to learn those features by playing them, which is fun for me,” laughs Beller.

Those same challenging features are why The River Course’s fiercely loyal members can’t seem to stay away — even in the winter months, when the practice facilities, indoor simulator and driving range are bustling. “The course has a very unique character: it has a links ‘flavor’ to it that you see in European golf courses, but isn’t a links course as you would know one to be,” says Beller. “You need to really place your shots and control your misses. That’s one of the hallmarks of the course, in that it makes you think when you play — the way a real championship golf course should.”

Bentgrass turf keeps the course firm and fast in the summertime, where “golfers can get a tighter lie, with lots of opportunities to run the Flat Stick around the greens,” adds Swain.

“And the Pete Dye design features four par 3s that all go in different directions. There is basically a 90-degree bend in the river between holes 9 and 10.”

The result? Golfers truly have to plot the course ahead of time. “Golf is the hardest game ever, in my opinion, and Pete Dye courses are more difficult than most,” says Quinton Nottingham, member. “When you’re approaching any hole on The River Course, you have to carry the ball all the way onto the grid — otherwise, you’d better have a really good short game, because they’re not going to roll up on the greens. Plus, there are very few trees on the course, so you need to keep the ball in play. It really does make you think through every hole, rather than just gripping and ripping. You need to play the hole in your head before you can really attack it. It certainly forces you to become a better golfer.”

If you’re up for the challenge, the Pete Dye River Course offers something rare and remarkable: an immersive round surrounded by unique natural elements not found anywhere else in the world — and plenty to discuss over a post-game round of drinks in the clubhouse.

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Key Lime Cookie Recipe

The first pie I ever made was a key lime pie. I remember following the recipe on the back of the key lime juice bottle. I think I ate more of the meringue than what actually ended up on the pie. Ever since that moment, I’ve had a love for that sweet and tart flavor. Please enjoy this little sample of that delicious combination.

Ingredients:

• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Cornstarch
• 1 Cup Butter, softened
• 1 Cup Powdered Sugar, plus more for dusting
• 2 TBSP Key Lime Juice
• 3 TBSP Key Lime Zest

Directions:

1. Whisk together the flour and cornstarch. Set aside.
2. Beat butter and powdered sugar together until light and fluffy. Beat in key lime juice and zest. Mix in flour mixture just until combined.
3. Refrigerate dough for at least 1 hour.
4. Preheat oven to 350°F.
5. Line cookie sheets with parchment paper or spray with cooking spray.
6. Scoop out cookie dough (about 1½ tablespoons) and form into a ball.
7. Place on prepared cookie sheet and bake for 17-19 minutes or just until tops begin to turn golden.
8. Remove and promptly sift lots of powdered sugar over the top of the cookies. Let the cookies cool completely on the cookie sheets before moving.
9. Store in an airtight container for up to 1 week.

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Reflections on golf and life with Raleigh Country Club’s longest-serving member

The year: 1973. Stove Top Stuffing hit store shelves, “All in the Family” was the top show on TV and the U.S. economy was plagued by an oil crisis and inflation. In the midst of changing times, Jim Barnes joined Raleigh Country Club. “Oh, it wasn’t like it is today,” he reflects with a chuckle. “It was really just a golf club, there wasn’t much more, and it wasn’t in the best of shape. They had some kind of a deal during a membership drive. It cost $200 to join and dues were $47.50 a month.”

And just like the Doobie Brothers song, Barnes became a “Long Train Running.” Today, the 76-year-old is the longest-serving member at RCC, with this spring marking 50 years. The sites and stories he’s witnessed could fill the clubhouse locker room and then some. “I’ve seen the good, the bad and the ugly,” he laughs. “The golf course back then was only good six months out of the year because the greens didn’t drain well. In the early days, when we had the Parent/Child Tournament, there were only three teams. The pro and his son, one other father-son, and my son and I typically finished third in the field!”

Despite dubious numbers and conditions, his love of golf and family never wavered. As he told his wife Beth back then, he just needed a course and the opportunity to play. He’d grown up with the sport in Fayetteville, North Carolina. “I started playing with my mother when I was about 12 years old. We played a lot,” he says. “I played in college at Louisburg (College) and then The University of North Carolina. It’s always been an important part of my life.”

He confides there were years he was embarrassed to bring friends to play RCC, but then, John McConnell came along.

“When I first talked to him about purchasing the club, he told me those days were over,” Barnes shares. “I was hoping for green greens and fairways, but his vision was to redo the clubhouse and purchase land to expand the range. Major renovations and so much more. I’m honored to say our visions were miles apart and his was so much better!”

Barnes is in awe of not just the physical improvements, but programming and membership growth. “When I joined, we had probably 200 members. Now we’ve more than doubled in size, we have a waitlist,” he says. “And the juniors program? To see all the kids lined up for the Parent/Child nowadays? And the Operation 36 program? To see these great numbers is great!”

Three generations of Barnes now play the course, with the retired cement executive’s son and grandson picking up the sport. Barnes himself tees it up at least four times a week. He doesn’t hold any club titles but has sunk two holes-in-one on 17.

While the aces were great, Barnes says his most treasured golf experience was a trip to St. Andrews in Scotland, which the club pro put together. “When I got out on the first tee, I was so nervous,” he reveals. “To know every great golfer, from Bobby Jones and Ben Hogan, to Jack Nicklaus and Tiger Woods, has stuck their tee in the ground right where I stuck mine? I couldn’t get my breath; I was so excited.”

He’s also excited to have been part of the club’s transformation to one of the premier clubs in the region. “This is my home,” he explains. “I was just telling my grandson; this is a special place, and we need to take care of what we’ve been given. When you’re a member of Raleigh Country Club, you can say it with pride. It’s a wonderful place to be. It’s been a privilege to have been on this 50-year journey.”

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Mama Dip’s Congo Squares

Throughout my culinary career, two chefs I’ve always admired and looked up to are Mildred “Mama Dip” Council, Founder of Mama Dip’s Kitchen in Chapel Hill and Walter Royal, Executive Chef at Angus Barn in Raleigh. I love sharing their recipes with members at Old North State Club. There is no coincidence that if you come to the lake for Steakhouse Night, you will notice Chef Royal’s chocolate chess pie is also on the menu. Mama Dip’s southern desserts have been featured on dessert menus and member events here at ONSC as well. Chef Council’s Congo Square Recipe is the newest addition to the cookie and dessert bar menu. I hope you enjoy!

Ingredients:

• 6 oz Butter, melted
• 2 1/4 Cups Brown Sugar
• 3 Eggs, beaten
• 2 3/4 Cups All Purpose Flour
• 2 1/2 TSP Baking Powder
• 1/2 TSP Salt
• 1 Cup Chocolate Chips
• 1 Cup Pecans, toasted

Directions:

1. Preheat oven to 325°F Butter and flour a half hotel pan.
2. Mix melted butter and brown sugar until smooth. Add beaten eggs to butter and sugar mixture.
3. In a separate bowl mix all-purpose flour, salt and baking powder together, and add into bowl of wet ingredients.
4. When the ingredients are blended together fold in chocolate and toasted pecans.
5. Pour into prepared half hotel pan.
6. Place in preheated oven and bake for 30 minutes.
7. Let cool and cut into 2 dozen bars.

Yields 2 Dozen

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