Sweetie Staff Recipes

From the kitchen of Sweetie-licious...

There is nothing more comforting than an old, worn and stained recipe card. You can truly feel the baked love through the faded handwriting of mothers long ago.

Recipes

Pies

Black Bottom Pie

From the Holiday Inn Cook Book and Travel Guide (1962)

This fun, old-fashioned pie favorite comes from Kalamazoo Michigan. If you haven’t had a black bottom pie before, you’re missing something truly yummy!

½ C. sugar
2 C. whole milk
2 Tbsp. butter
2 Tbsp. vanilla
1 ½ squares bakers chocolate
4 Tbsp. cornstarch
4 eggs
1 – 9” pastry pie shell

Combine sugar, milk, and butter in a saucepan and heat on the stove. Combine eggs, cornstarch, vanilla, and enough milk to make a paste. When milk mixture comes to a boil, add egg mixture and stir until thick. Take ½ C. of thickened cream pie filling, while hot, and add chocolate, and stir till chocolate melts. Line bottom of pie shell with chocolate filling. Add remainder of filling to shell. Refrigerate pie until filling is chilled. Top with whipped cream and decorate with chocolate sprinkles.

Leenee's Strawberry Rhubarb Crisp

Submitted by Eileen Hundt

The combination of strawberries and rhubarb is so good together; it is both sweet from the strawberries and tart from the rhubarb and has the perfect crunchy golden brown, and sweet, oat crumble topping.

1 C. quick oats
1/2 C. flour
1/2 C. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 C. cold butter or margarine, cut into chunks
2 C. fresh rhubarb
3/4 C. sugar
2 Tbsp. cornstarch
4 C. strawberries, rinsed and drained

In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb - trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine sugar, cornstarch, strawberries, and rhubarb. Pour into a shallow 2-3 qt. baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture.

Bake at 350 degrees until topping is golden brown and fruit is bubbling, about 45 minutes, for a 2-3 qt. baking dish and about 25 minutes for individual ramekins. Serve warm.

Strawberry Lime Cheesecake Pie

Submitted by Linda Hundt

This simple summer treat is just the thing to make for Father’s Day or anytime you want it to feel like a holiday. Super yummy and sure to please!

1 9” graham cracker crust - homemade or purchased
1 8 oz. and 1 3 oz. softened cream cheeses
1 Tbsp. sugar
1 14 oz. can of sweetened condensed milk
1/3 C of fresh squeezed lime juice (2-3 limes)
Zest of one lime
1 tsp vanilla
1 qt. fresh in-season strawberries, sliced, slightly crushed
1 C.sugar (or to taste)
1 Tbsp. fresh lime juice

In a large mixing bowl mix cream cheeses and sugar together until creamy. Gradually add condensed milk, vanilla, lime juice, and zest. Pour into crust. Chill for at least four hours.Wash, hull, slice, and slightly crush strawberries. Add sugar and 1 Tbsp. fresh lime juice then refrigerate. Slice pie in individual pieces and ladle strawberries over pie.

The Sweetie-licious' staff is thrilled to share some of their treasured family recipes with all of you. So friends, here is to making our lives meaningful, our homes happy and our palates joyous!