Sweetie Staff Recipes

Submitted by Linda Hundt
 

This quick and easy recipe will make St. Patrick’s (or any other day) extra special. It’s so yummy the leprechauns may even trade their pots of gold for a slice!

• 1 box of white or yellow cake mix
• 1 4-serving box of pistachio instant pudding
• 4 eggs
• ½ C. oil
• 1 ½ C. Irish cream liqueur
• 1 C. mini chocolate chips
• 1 C. chopped pecans
   

Mix all ingredients with an electric mixer for three minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-55 minutes. Cool ten minutes in the pan.
 

Glaze

• 1 C. Irish cream liqueur
• 3 C. powdered sugar
• ¼ tsp. vanilla
   

Mix ingredients in a small bowl. Poke holes in the cake (still in the pan) with a wooden skewer or toothpick and spoon ½ of the glaze over the cake. Turn the cake out onto a plate and spoon the remaining glaze over the warm cake. Sprinkle an additional ¼ C. of mini chips and ¼ C. of chopped pecans on top. Amazing! 

Since its invention in 1890, peanut butter has become almost as American as apple pie. The easy syrup made of maple syrup and peanut butter is irresistible on these wholesome pancakes. 

Pancakes 

• 1/2 C. flour
• 12 C. quick oats
• 1 1/4 C. buttermilk
• 1 1/2 Tbsp. brown sugar
• 2 Tbsp. butter, melted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. cinnamon
• 1/4 tsp. salt
• 1 egg 

Combine all ingredients above and stir until smooth. (For thinner pancakes, stir in 2-4 Tbsp. additional milk.) Preheat griddle. (To test griddle temperature, sprinkle with a few drops of water. If water drops skitter around, the temp. is just right.) Pour scant 1/4 C batter onto griddle for each pancake. Cook until puffed and dry around the edges. Turn and cook on the other side until golden brown. Serve with maple peanut butter syrup. 

Syrup

• 1 C. real maple syrup
• 1/4 C. peanut butter 

Mix together, until well blended. Heat and serve warm.

This is the perfect item for holiday or lazy Sunday breakfasts. It bakes and turns into a big, puffy pancake. I always fill it with an awesome fruit medley - all or any of these will work – fresh peaches, blackberries, raspberries, strawberries, and blueberries. It is lovely with maple sausages. A real favorite of Dutch folks, you can find these pancakes in and around Holland MI.

• 7 Oz. jar of marshmallow cream
• 8 Oz. cream cheese – softened
• 3 eggs
• 3/4 C. cake or all-purpose flour
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 C. buttermilk
• 2 Tbsp. butter
• 1 Qt. of fresh fruit

Beat cream cheese until smooth. Add marsh-mallow cream until mixed thoroughly. Add ½ tsp. zest of a lemon or orange. Heat 9” ovenproof skillet in 450 oven until quite hot. Coat skillet with butter. Mix until smooth the eggs, flour, salt, sugar and buttermilk. Immediately add the batter to skillet and cook for 10 minutes. Lower temperature to 350 and cook until golden brown. Remove from oven. Spread cream cheese mixture onto pancake, top with fruit. Serve immediately