Sweetie Staff Recipes

Submitted by Lynn Sherba, Mississauga, Ontario (one of our long-distance customers) who shared this amazing recipe! 

• 1/2 C. butter
• 1 1/2 C. brown sugar
• 1 egg
• 1 C. buttermilk
• 1 tsp. vanilla
• 2 C. flour (generous)
• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 1/2 cup chopped rhubarb (generous)

Cream butter and sugar, add eggs and mix. Add dry ingredients and mix, then add chopped rhubarb. Pour into a buttered and floured 13 x 9 pan. Top with mixture of… 

• 1/2 C. white sugar
• 2 Tbsp. butter
• 1 tsp. cinnamon
• 2 tbsp. flour 

Bake at 350 degrees for 35-45 minutes. Serve slightly warm. OOH Yum! Top with real whipped cream.

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!

• 6 small to medium, unpeeled Yukon Gold potatoes (from an outside market vendor)
• 2 Tbsp. butter
• ¼ C. milk
• ¼ C. aged Gouda cheese, grated (from Apertivo)
• 1 tsp. chopped chives (from an outside market vendor)
• Flavored salt (available from Spice Merchants… owner Lisa Freeman)
• Pepper, to taste
• 1/3 C. sour cream

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 Gretchen Karslake 

Frozen puff pastry dough and frozen spinach makes this elegant dish quick and easy. It is a fabulous brunch dish, lunch, or great dinner for a guest who’s vegetarian. This dish is so yummy though, that non-vegetarians will love it as well.

• 2 Tbsp. unsalted butter
• 1 C. chopped onions
• ½ Tbsp. chopped garlic
• 1 10-ounce box of frozen chopped spinach (thawed)
• ¼ C. chopped green onions
• ½ C. grated Gruyere cheese
• ½ C. grated Parmesan cheese
• 2 large eggs, lightly beaten
• ½ Tbsp. dry bread crumbs (plain or seasoned)
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ tsp. ground nutmeg
• ¼ C. pine nuts (toasted)
• 2 sheets (1 box) frozen puff pastry – thawed overnight in the fridge
• 1 egg and 1 Tbsp water (for egg wash) 

Preheat oven to 375. Saute onions in butter over medium heat till tender (5-7 min.) Add garlic and sauté 1 more minute. Squeeze most of water out of spinach and place in bowl. Add cooked onion mixture, green onions, cheeses, bread crumbs, salt, pepper and pine nuts. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet covered with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1” border. Brush the border with the egg wash. Roll out the second sheet of puff pastry until its 1” larger than the first sheet. Place the second sheet over the spinach mixture and seal the edges of both sheets (using a fork). Brush the top of the pastry with the egg wash (but be careful not to let it drip down the sides as this will prevent the pastry from rising.) Make 3 slits in the pastry, sprinkle with salt and pepper, and bake for 40-50 min. (until the pastry is lightly browned). Serve immediately and enjoy!