Sweetie Staff Recipes

This is the winner of our “Best Cookie Recipe” contest. It is a much-requested recipe that Deb makes for family and friends… and now she is sharing it with you, in hopes that you share it with your loved ones! 

• 4 large eggs
• 1 ¼ C. vegetable oil
• 4 C. flour
• 4 tsp. baking powder
• 1 ½ C. sugar
• 4 tsp. (heaping) grated lemon peel
• 4 tsp. vanilla

Combine eggs and oil. Beat on medium speed until well blended. Mix flour, baking powder, and sugar together. Gradually add the dry ingredients to the egg mixture, mixing well. Mix in the lemon peel and vanilla. Drop by heaping teaspoons full onto a parchment-lined baking sheet. Bake at 350 degrees for 10-12 minutes. Cool on the baking sheet several minutes before moving them to a wire rack. Frost cooled cookies.

Frosting

• 2 ½ C. powdered sugar
• 1 Tbsp. melted margarine
• 2 Tbsp. lemon juice
• 1 Tbsp. water
• ½ tsp. vanilla 

Combine in a bowl, mix well.

 
This soup is not only delicious but a real celebration of spring flavors! 

• 3 Tbsp. olive oil
• 2 Tbsp. butter
• 2 cloves garlic, minced
• ¼ C. celery, chopped
• 1/3 C. sweet onion, chopped
• 1 C. carrots, chopped
• ½ C. white wine
• 2 C. new potatoes, chopped and cooked 

Saute for 5-7 minutes (add 1 C. of stock if mixture gets to dry) 

• 2 C. fresh asparagus, chopped
• 3 C. chicken, or vegetable, stock
• 2-3 Tbsp. lemon juice
• 1/8 tsp. salt
• Pepper to taste

Add to sauté mix and cook gently until the asparagus is just barely tender. 

• 2 tsp. fresh herbs (thyme, rosemary, or oregano)
• ½ C. fresh watercress or spinach
• 2 Tbsp. fresh parsley, chopped
• 1 C. half & half or milk

Stir in and heat through, 1-2 minutes. Garnish with grated Swiss or Parmesan cheese. Serve immediately.

This quick and easy dessert is perfect for a party or a family dinner at home. 

• ½ gallon of good quality vanilla bean or coconut ice cream
• 1 14 oz pkg of shredded coconut – roughly chopped
• Clear edible glitter 

Make ice cream balls with large ice cream scoop, making as round as scoops as possible. Roll or sprinkle with coconut to completely cover ice cream. Sprinkle entire ball with edible glitter. Place them on foil lined baking pan and freeze until ready to serve. Serve in small bowls with edges of bowls sprinkled with powdered sugar. Serve with hot fudge or chocolate peppermint sauce on side,