Sweetie Staff Recipes

• ½ C. butter
• ½ C. sugar
• 1 egg
• ½ tsp. vanilla
• 2 1/2 C. plus 1 Tbsp. of cake flour
• 1 ½ tsp. baking soda
• 1 tsp. cinnamon
• 1 ½ tsp. ginger
• ½ tsp. cloves
• ½ tsp. salt
• 1 C. molasses (I use Blackstrap for richer flavor)
• 1 C. of boiling water

Cream butter and sugar. Add egg and vanilla, then molasses and beat until blended. Add dry ingredients alternately with boiling water, mixing after each addition. Pour batter into greased and floured pan of choice. - 9 x13, bundt or two 8 or 9 in round. Bake at at 350 for forty five minutes. Let cool ten minutes and remove from pan if using round or bundt pans.
 

May add one cup of cinnamon chip or chocolate chips to batter before pouring into pan. Serve and garnish with whipped cream while still warm!

Submitted by Gail Junion-Metz
 

Sometimes the simplest desserts are some of the best. This one is so delicious and super simple to make. It's the perfect end to a savory winter meal.

• 1 C. water
• 1/2 C. sugar
• 2 cinnamon sticks
• 8 clementines (or tangerines) peeled and thinly sliced crosswise

Bring the water, sugar, and cinnamon sticks to a simmer in a small saucepan. Cook until the sugar dissolves.  Arrange clementine/tangerine slices in a medium size bowl. Pour warm syrup (including cinnamon sticks) over the top of the fruit and let it stand for 30 minutes (or longer).  Remove cinnamon sticks. Spoon fruit and syrup into individual bowls and enjoy!

This wonderfully savory-and-sweet cracker topper is just the thing to serve to hungry folks at Thanksgiving while the turkey is in the oven and while they’re watching football. They’ll love it… but be careful that folks don’t eat so much that they spoil their appetites!

• 2 C. shredded sharp cheddar
• 1 3oz. package of cream cheese
• ½ C. sour cream
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 C. finely chopped apple
• ½ C. finely shredded carrot
• ½ C. chopped and toasted walnuts
• 2 finely chopped green onions
• 2 Tbsp. finely chopped dried cranberries
• A variety of crackers, or party rye bread slices 

Let the cheddar and cream cheese warm at room temperature for 30 minutes. In a large mixing bowl, using an electric mixer, beat together the cheddar and cream cheese for 30 seconds. Add the sour cream, lemon juice, and Worcestershire sauce and beat on medium speed until nearly smooth (scraping the sides of the bowl). Fold in the apples, carrots, walnuts, onions and cranberries. Refrigerate for at least 4 hours (24 hours is better). Stir before serving on crackers or on rye bread slices.