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.

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Easy Egg Nog French Toast

Submitted by Linda Hundt

Our family is big into egg nog, so I am always creating new recipes to satisfy our egg nog desires! This is the perfect winter breakfast. Serve it on any morning and everyone will be happy to get out of their warm and cozy beds! The best part of this simple recipe is that you can make it the night before. Enjoy!

1 loaf of any type of cinnamon bread, cut into cubes
3 1/3 C. of really good Egg Nog (we use Quality Dairy)
3 tsp. of real vanilla
1 tsp. of brandy (optional)
fresh nutmeg

Butter a 3 quart shallow baking dish. Place bread cubes in dish. Mix the egg nog and vanilla and pour over bread, making sure all bread is covered with liquid. Sprinkle entire dish lightly with freshly ground (or pre-ground) nutmeg. Cover and refrigerate for at least one hour or overnight. Uncover. Bake at 350 degrees for 45 min. or until the center is set. Sprinkle with confectioner’s sugar. Serve with real maple syrup and real butter on your best china plates. Using the best of everything makes the morning that much more special. Yummy!

Clementines in Cinnamon Syrup

Submitted by Gail Junion-Metz

Sometimes the simplest desserts are some of the best. This one is so delicious and super simple to make. It's the perfect end to a savory winter meal.

1 C. water
1/2 C. sugar
2 cinnamon sticks
8 clementines (or tangerines) peeled and thinly sliced crosswise

Bring the water, sugar, and cinnamon sticks to a simmer in a small saucepan. Cook until the sugar dissolves. Arrange clementine/tangerine slices in a medium size bowl. Pour warm syrup (including cinnamon sticks) over the top of the fruit and let it stand for 30 minutes (or longer). Remove cinnamon sticks. Spoon fruit and syrup into individual bowls and enjoy!

Delicious Fresh Cranberry Sauce

Submitted by Linda Hundt

If you have never made fresh cranberry sauce for your Thanksgiving table, please give this easy recipe a try. I promise, you will never eat the canned stuff again! The great thing about this sauce is that you can make it all winter long to accompany a chicken dinner or spread on a turkey sandwich. The lime zest gives it a yummy lift. Enjoy!

4 cups of fresh cranberries
Zest of one large orange
Zest of one lime
2 cups of sugar
1 cup of water

Combine all the ingredients in a pot over low heat and cover. Cook for about 15 minutes or until the cranberries burst and are soft, stirring occasionally. Serve warm or cold. (You can also freeze it!)

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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!