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

Vegetables and Breads

Merry Maple Dumplings

Submitted by Linda Hundt

This recipe was inspiredfrom an old Shaker cookbook, one of my favorite cookbooks I own. Shakers were known for their simple, God-centered and purposeful way of life,as well as their simple and delicious recipes! This is the ultimate breakfast for me, as maple is one of my favorite flavors. Serve with plenty of coffee and a pile of maple bacon!

1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. butter
1/3 C. buttermilk.

Sift dry ingredients together in medium sized bowl. Blend in butter with pastry blender then gradually add buttermilk, just until blended. Do not over-mix.

In a kettle with a lid, bring 2 C. of real maple syrup (no substitutes), 1 C. water, 4 Tbsp. of butter to a boil. Drop the dough into the boiling maple mixture by tablespoons. Cover tightly and gently cook for 15 minutes on medium-low heat until dumplings are puffed and cooked through. Drizzle extra maple mixture over dumplings before serving. Serve with confectioner sugar, jams, applesauce, and butter. (Is also an excellent dessert served with butter pecan ice cream!)

(If you are in a time pinch, make the Bisquik dumpling recipe on the box to replace the one above)

Baked & Stuffed Summer Veggies

Submitted by Gail Junion-Metz

This time of the summer there are tons of fresh veggies ripening in gardens and available at farm markets or farm stands. This recipe is a super fast and easy way to turn late summer veggies into a tasty side dish that everyone will love.

2 medium plum (Roma) tomatoes
1 medium zucchini
1 small eggplant
2/3 C. olive oil
½ C. fresh basil, finely chopped
3 Tbsp. shallots, minced (or sweet yellow onions, if you don’t have shallots)
4 cloves garlic, minced
½ tsp. kosher salt
1 ¼ C. dry bread crumbs, finely crumbled

Halve tomatoes lengthwise and scoop out seeds. Cut zucchini into 3” lengths and hollow out to remove seeds. Cut eggplant in half lengthwise and scoop out slightly. In a bowl, combine oil, basil, shallots, garlic and salt, Stir in bread crumbs and mix well. Fill each veggie with a few spoonfuls of stuffing. Put veggies on a baking sheet. Bake uncovered at 400 degrees for 10-15 minutes until veggies are fork tender and crumbs are slightly browned. (You may have to remove the tomatoes before the other veggies are done cooking.) ENJOY!

Summer Veggie AuGratin

Submitted by Linda Hundt

Summer is the time when there are tons of fresh veggies available. This recipe is quick to make and super delicious. You can mix up whatever summer veggies you like, you could also use, tomatoes and asparagus!

4 medium zucchini combined/or summer squash cut into julienne sticks
1/3 C. of sweet onion - sliced very thin
2 Tbsp. olive oil
2 Tbsp. butter
Splash or two of white wine – anything will work (optional)
Garlic, salt, pepper to taste – or if you like some heat, add some red pepper flakes
½ C. dry bread crumbs
3 Tbsp. Asiago cheese – you could use Parmesan, Romano – any dry cheese, but freshly grated is out of this world!

Cook vegetables in butter, olive oil, and wine on medium heat until crisp tender. Add garlic salt and pepper to taste. Combine bread crumbs and cheese and sprinkle on veggies. Heat thoroughly. Serve immediately.

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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!