Sweetie Staff Recipes

This lovely angel food cake recipe is very simple to make and makes for a perfect dessert for special occasions. We make a similar one at the shop that is very popular – our creamy Coconut Cloud Cupcakes. Serve with fresh or thawed frozen fruit of your choice and real whipped cream

• 12 egg whites (1 ½ cups)
• 1 ½ C. sifted powdered sugar
• 1 C. of sifted cake flour
• 1 ½ tsp. cream of tartar
• ¼ tsp. salt
• 1 C. sugar
• 1 ½ tsp. vanilla
• ½ tsp. almond extract

Whisk together the powdered sugar and cake flour and set aside. In a large bowl beat room-temperature egg whites, cream of tartar and salt until foamy. Gradually add regular sugar –2 tablespoons at a time, beating on high speed until stiff peaks form. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar mixture, ¼ cup at a time, over beaten egg whites. Folding gently just till flour-sugar disappears. Spoon batter into a lightly oiled 10 inch tube pan. Gently cut through batter with a large knife to remove air packets.
 

Bake at 375 oven for 35-40 minutes or until top springs back when lightly touched. Turn pan upside down on plate. Cool completely. Loosen the sides of the pan with a knife and remove from pan.

Serve this yummy salad alongside beef or chicken as a sweet and tangy side.

• 1/3 C. chopped pecans
• 1 C. mayonnaise
• 1/3 C. sugar
• 2 Tbsp. cider vinegar
• 1 ½ lbs fresh broccoli florets, chopped (can substitute 2 12-oz packages of broccoli slaw)
• ¼ C. chopped red onion
• ½ C. dried cherries
• ½ C. grape tomatoes halved and seeded
• 4 strips bacon, cooked and crumbled
• salt and pepper to taste

Preheat oven to 350 degrees. Place pecans on a cookie sheet and bake 6-8 minutes until lightly toasted. Stir together mayo, sugar, and vinegar in a large bowl. Add broccoli, onion, dried cherries, and grape tomatoes. Gently toss to coat. Cover and chill for 2 hours. Sprinkle with pecans and bacon just before serving.

We make this soup in the summer with fresh cherries and serve it cold. In the winter we use frozen cherries and serve it warm. 

• 2 pounds (4 C.) fresh or frozen cherries, stemmed and pitted
• 2 C. water
• 2 C. medium-dry white wine
• ¼ C. sugar
• 4 tsp. cornstarch
• 1 Tbsp. fresh orange juice
• 1 Tbsp. fresh lime juice
• 1 tsp. lime zest
• Sugar to taste or lime juice to taste
• Dollop of sour cream or plain yogurt
• Spring of fresh mint (for garnish)

Place ½ cherries in a soup pot along with water and wine. Bring to a boil. Reduce heat and simmer until the cherries are soft (about 15 min.) Puree in blender/food processor until smooth. Combine sugar and cornstarch in a small bowl, then add 3 Tbsp of cherry mixture and stir well. Return cherry puree and cherry paste to the pot and cook over high heat, whisking until thickened (about 5 min.) Reduce heat and stir in remaining cherries, juices, and zest. Taste for sweetness/sourness and add either sugar or lime juice to taste. Serve either chilled or warm and top with sour cream or plain yogurt and a sprig of mint.