Sweetie Staff Recipes

Fresh, warm muffins are another super “comfort” treat. They’re great as an accompaniment to a hearty breakfast, and wonderful with a bowl of soup

• 1 ¾ C. flour
• 2 ½ tsp. baking powder
• ½ tsp. salt
• ½ C. sugar
• ½ tsp. cinnamon
• 1 large egg, beaten
• ¾ C. ripe mashed banana
• ½ C. milk
• 1/3 C. vegetable oil
• ½ C. chopped walnuts or pecans, toasted
• 1 C. blueberries, fresh or frozen 

Combine the first 5 ingredients in a large bowl; make a depression in the center of the dry mixture. Combine the eggs, banana, milk, and oil in another bowl; pour into the depression in the dry ingredients, stirring until just moistened. Stir in the nuts and blueberries. Spoon the batter into a greased muffin pan (or line with muffin cups), filling them until ¾ full. Bake at 400 degrees for 18-20 minutes or until golden brown. Remove them from pan and cool slightly on a rack. Serve still warm. (Makes 1 dozen yummy muffins)

Submitted by Eileen Hundt 

The combination of strawberries and rhubarb is so good together; it is both sweet from the strawberries and tart from the rhubarb and has the perfect crunchy golden brown, and sweet, oat crumble topping. 

• 1 C. quick oats
• 1/2 C. flour
• 1/2 C. brown sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 C. cold butter or margarine, cut into chunks
• 2 C. fresh rhubarb
• 3/4 C. sugar
• 2 Tbsp. cornstarch
• 4 C. strawberries, rinsed and drained 

In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb - trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine sugar, cornstarch, strawberries, and rhubarb. Pour into a shallow 2-3 qt. baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture. 

Bake at 350 degrees until topping is golden brown and fruit is bubbling, about 45 minutes, for a 2-3 qt. baking dish and about 25 minutes for individual ramekins. Serve warm.

It's freezing outside so it's only appropriate to make your friends or family a frozen pie! Super yummy and sure to please!

• 1 9” graham cracker crust - homemade or purchased
• 1 8-oz. package softened cream cheese
• 1 Tbsp. sugar
• 1 14-oz. can of sweetened condensed milk
• 1/3 C. of fresh squeezed lime juice (2-3 limes)
• Zest of two limes, divided
• 1/2 tsp. vanilla|
• 1/2 tsp. almond extract
• 1 qt. fresh in-season strawberries, sliced, slightly crushed and sweetened with 3/4 C. sugar (or to taste) OR 1 large package frozen strawberries, thawed
• 1 Tbsp. fresh lime juice  

In a large mixing bowl mix cream cheeses and sugar together until creamy. Gradually add condensed milk, vanilla, almond extract, lime juice, and zest. Pour into crust. Freeze for at least 4 hours. Wash, hull, slice, and slightly crush strawberries. Add sugar and 1 Tbsp. fresh lime juice then refrigerate. (If you are using frozen strawberries, omit the sugar.) Slice pie in individual pieces and ladle strawberries over pie. Keep the pie frozen.