Submitted by Linda Hundt
As we are entering strawberry rhubarb pie season - indulge in its wonder! If you are short on time, try this delicious strawberry rhubarb dumpling recipe to savor the season...
Cut two pounds of 1” pieces of fresh rhubarb and stew in 2 cups of water and 1 1/2 rounded C. of sugar and 1 tsp. of orange zest, 1/2 tsp. of fresh lemon juice until tender and rather thick. Stir frequently to avoid scorching. Add two C. washed, hulled & sliced, in-season strawberries. Pour the mixture into a buttered three-quart casserole dish or 9” deep-dish pie pan. Make homemade dumplings (recipe below) or Bisquik dumplings as directed and drop my spoonfuls on fruit mixture. Bake at 400 degrees for 10 minutes then cover casserole dish and bake for an additional 15-20 minutes until bubbly and dumplings are done.
Whisk dry ingredients. Blend with pastry blender butter and shortening until mixture looks like coarse corn meal. Mix in buttermilk just until sticky. Drop on fruit mixture, so dumplings are NOT touching. Bake as directed above.
These super flavorful mashed potatoes are the perfect compliment to our Downtown Market Whitefish. We purchased the aged Gouda from Apertivo. Check it out at the Downtown Market and be sure to stop and say hi to owners Amy Ruis and Kate Leeder!
Wash, boil, and mash the potatoes. Add the butter and milk to a small saucepan, heat until butter is melted. Add to the mashed potatoes. Add the Gouda, chives, and pepper. Just before serving, gently fold in the sour cream so that swirls of sour cream remain. Serve the white fish on top of the potatoes… YUM!
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.
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!
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!
I was in a grumpy mood until I came here! – Sammy
The lemon bomb cookies are the best in the whole world. Thanx!
Woke up craving one of your pies!! Had to come get one! Thanks – Steve
I have not had a peanut butter sandwich this good since my mother passed 20 years ago. -- Neil
Wow!! I never knew a sandwich would be so awesome. Thank you for being here, I’ll be back. Blessings – Marti
Simply stunning! Best sandwich shop in the nation! -- Elder Danny
Meeting ‘the boss’ was pleasurable. Eating her ‘ware’ was a scrumptious experience. Meeting her ‘staff’ made us understand what ‘group success’ means. Good folks, good food. – Larry & Judy
What ambrosia! Worth the trip. Continue blessing people Linda –- Patty (IN)
Best bakery I have experienced! You bring magic to the oven and therefore magic to my belly – Cath (GA)
A very dreamy pie place. –- Nancy & Dick
Everyone brags about the quality/variety of food in New York City, but nothing holds a candle to this place. My only regret is that we didn’t try EVERYTHING! – Jill & Ira (NYC)
Your carrot cake is my favorite food on the planet.
The chocolate filled cupcakes and the red velvet ones are the absolute best in town! I have tried many places in East Lansing and Lansing, and NOTHING compares. They are fabulous!! –- D.C.
I took one of your menus and read from cover to cover and circled everything on it that I want to taste before I die! –- Linda
We live in Los Angeles and the pies there can’t compare! Don’t be surprised if all our friends from California start to show up at your door! -- Martha & Nate (CA)
One hour to drive here. Hope to come back often – no matter the price of gas. The pie is the best!-- Bob & Kathie
Saw your article in an insert in a local small town newspaper given to us by my 92 year old mother. We drove from Cuyahoga Falls, OH (about 268 miles). It was definitely worth the drive!! -- Ray & Mary (OH)
I love this cherry pie. I want it to last forever -- Richard
I enjoyed my visit to the bakery. Your staff and the customers were friendly and delightful. I love the Harvest Sandwich and the Coconut cream pie. – Jean
Fantastic experience and culinary delight. Well worth the drive from Detroit -- P & D
I read your article in American Profile. It brought tears to my eyes as it reminded me of my parents shop in Minnesota. –- David
I'm addicted to Lemon Ginger cookies! Awesome -- Deb
I just can’t describe the joy I feel each time I come into your shop. Thank you for sharing your gift of fabulous baking and love. You are amazing! – LeAnn
Keep those desserts coming...Lovely! -- Geo
We saw the article on your shop in our local newspaper The Napa Register. Since we are in Michigan visiting we had to try your pie. It was worth the trip! – Bill & Marianne (CA)
We've talked about stopping at Sweetie Pies all year and look for forward to coming back. What a great stop! -- DALMAC rider
For Christmas this year my daughter decided to leave a Holiday Pie for Santa instead of cookies. She figured if she left the pie she would get more presents from Santa.
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