Sweetie Staff Recipes

Submitted by Linda Hundt 

This recipe was inspiredfrom an old Shaker cookbook, one of my favorite cookbooks I own. Shakers were known for their simple, God-centered and purposeful way of life,as well as their simple and delicious recipes! This is the ultimate breakfast for me, as maple is one of my favorite flavors. Serve with plenty of coffee and a pile of maple bacon!

• 1 C. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. butter
• 1/3 C. buttermilk.

Sift dry ingredients together in medium sized bowl. Blend in butter with pastry blender then gradually add buttermilk, just until blended. Do not over-mix.  

In a kettle with a lid, bring 2 C. of real maple syrup (no substitutes), 1 C. water, 4 Tbsp. of butter to a boil. Drop the dough into the boiling maple mixture by tablespoons. Cover tightly and gently cook for 15 minutes on medium-low heat until dumplings are puffed and cooked through. Drizzle extra maple mixture over dumplings before serving. Serve with confectioner sugar, jams, applesauce, and butter.  (Is also an excellent dessert served with butter pecan ice cream!)
 

 (If you are in a time pinch, make the Bisquik dumpling recipe on the box to replace the one above)

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!

From Marta Dixon’s Copper Kettle Cookbook  
 

We’re sure you’ll agree with us, after making and tasting this fudge, it’s positively the richest, creamiest, most delicious fudge you’ve ever tasted! It makes a wonderful gift for friends. A taste of this super fudge will bring  back great memories of Mackinac Island fudge.  
 

Mix together 4 ½ C granulated sugar, 1 tsp. salt, 1 stick of butter, 1 large can of evaporated mil, and gently boil for 8-10 minutes. (Be sure to start timing after the fudge mixture has reached a full gentle boil). Remove from heat and add 1 12-ounce package of semi-sweet chocolate chips, 4 German sweet chocolate pieces, 1 large Hershey bar (either with or without almonds) about 1 ½ pints marshmallow cream, 2 tsps of vanilla extract, 4 C. of chopped nuts (walnuts are my favorite). Mix quickly with a large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving. (Makes several pounds of fudge – can be stored in refrigerator).