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

Bars

Lincoln Logs

Submitted by Linda Hundt

These are super easy and fun for kids to make themselves. They make great after-school snacks. Recipe makes individual servings.

1 Tbsp. + 1 tsp. peanut butter
1 Tbsp. + 1 tsp. powdered milk
1 Tbsp. + 1 tsp. powdered sugar
1 Tbsp. + 1 tsp. corn syrup
1 Tbsp. mini chocolate chips
1 Tbsp. graham cracker crumbs

Glaze

1 Tbsp. mini chocolate chips
½ tsp. butter

Mix together peanut butter, powdered milk, and powdered sugar. Add corn syrup and mini chocolate chips. Shape mixture into a log and roll in graham cracker crumbs.

Melt chocolate and butter in the microwave until just melted. (Watch it so it doesn’t burn) Drizzle it over the log. Place on waxed paper or foil and refrigerate until chilled… then enjoy!

Martha Dixon's Butterscotch Brownies

From Martha Dixon’s Copper Kettle Cookbook

These brownies were made regularly and served for lunch and coffee breaks at WJIM TV. They are easy to make and delicious!

1/3 C. butter
1 C. brown sugar
1 egg
¼ tsp. salt
¾. C sifted flour
1 tsp. baking power
½ tsp. vanilla
½ C. coconut
1 6-ounce package of chocolate chips
½ C. chopped nuts

Melt butter and cool. Add sugar, egg, salt, flour, baking powder, and vanilla. Blend the above ingredients, then add coconut, chocolate chips, and nuts. Spread in a greased 8” or9” square pan. Bake for 25 minutes at 350 degrees.

Martha Dixon's Country House Fudge

From Marta Dixon’s Copper Kettle Cookbook

We’re sure you’ll agree with us, after making and tasting this fudge, it’s positively the richest, creamiest, most delicious fudge you’ve ever tasted! It makes a wonderful gift for friends, especially those who are difficult to buy for. Invest in a gaily hand-painted box, fill with Country House Fudge, and you’ll receive “raves” galore!

Mix together 4 ½ C granulated sugar, 1 tsp. salt, 1 stick of butter, 1 large can of evaporated mil, and gently boil for 8-10 minutes. (Be sure to start timing after the fudge mixture has reached a full gentle boil). Remove from heat and add 1 12-ounce package of semi-sweet chocolate chips, 4 German sweet chocolate pieces, 1 large Hershey bar (either with or without almonds) about 1 ½ pints marshmallow cream, 2 tsps of vanilla extract, 4 C. of chopped nuts (walnuts are my favorite). Mix quickly with a large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving. (Makes several pounds of fudge – can be stored in refrigerator).

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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!