Make these your own original flavor or use one of the suggestions below.

 Preheat oven to 375°F.

 On a floured roll out half of the pastry at a time to 1/8 inch thick. 

Cut into 2 ½ inch circles. 

Place about 1 teaspoon your favorite filling on each circle. 

Fold dough over to make half moons; seal edges with fork. 

Prick tips; brush with egg mixture.

 Place on un-greased baking sheets.  Bake 12 to 15 minutes or until golden brown.  Serve warm

Filling Suggestions:

Ryan suggests:

2 cups shredded roast beef, 1 cup finely chopped roasted peppers & onions, 4 oz shredded Pepper Jack cheese, salt and pepper to taste.  Mix the above ingredients together.

Another suggestion is 2 cups finely chopped cooked chicken, 1 cup finely chopped onion – cooked in a 1TBL butter until tender-  ¼ cup diced green chilies, 1TBL capers – rinsed, drained and coarsely chopped, 1 cup Monterey Jack cheese shredded, and salt to taste. Mix ingredients together.

The Sweetery recently attended the Fancy Food Show in Washington, DC.  We showcased our Wine Sticks with Sangria and Cake Croutons with  a chilled Strawberry soup.  Everyone loved the Wine Sticks and Cake Croutons, but also enjoyed the soup so we decided to share our recipe.

Strawberry Soup 

2 cups sliced strawberries  (can use frozen)                                                                                                

1 cup sour cream                                                                                                                                                

1 cup half & half                                                                                                                                                 

1/4 cup sugar                                                                                                                                                      

2 TBLS white wine                                                                                                                                         

1/2 tsp vanilla                                                                                                                                                     

1 TBLS strawberry  gelatin                                                                                                                           

your choice of The Sweetery’s Cake Croutons Original, Butter Pecan or Chocolate

 Mix in blender; chill.  Serve with The Sweetery’s Cake Croutons and enjoy!

Crumb Layer

2 cups   The Sweetery’s Butter Pecan Cake Croutons, crushed

2 TBL melted butter

 Bar Mixture
1 cup brown sugar               2 TLB Flour

1 tsp vanilla                           2 eggs

½ tsp baking powder           ¼ tsp salt

1 cup coconut                       ½ cup nuts, chopped

Mix melted butter and crushed Cake Croutons, spread in greased 9 x 9 pan.

Mix the rest of the ingredients together.  Pour over crumb layer.  Bake at 350° for 20 to 25 minutes or until brown.  Cool. Cut into bars & enjoy.

Now that the word is out about our Wine Sticks, I guess it is time for us to let everyone know exactly what they are.  The Sweetery’s Wine Sticks are a new snack created to compliment  your glass of wine as well as to be complimented.  They are made from a pound cake recipe and then, through several steps, transformed into a crunchy treat.  They are more exciting to have around than just a cracker, and they come in several flavors; Apple, Chocolate, and Cinnamon Espresso.  The Apple Wine Sticks pare nicely with White Wines, bringing out the fruitiness of each sip.  We like to spread our Pimiento Cheese on these Wine Sticks and top it with a poached apple slice.  The Chocolate Wine Sticks match perfectly with Red Wines, allowing you to taste the subtle spices.  They stand well alone or accompanied with fruits and cheeses.  And finally, the Cinnamon Espresso Wine Sticks go right along with any beverage of your choice.  Similar to biscotti, the Cinnamon Espresso Wine Sticks can be shared over coffee or tea as well as a nice Dessert Wine.  Now that we have your palates’ attention, we hope that you stop in and pick some up or let us ship a box to wherever you may live.  Thanks again, and Enjoy!

Ryan J.

Mother’s Day is this weekend and a refreshing Grapefruit Salad is called for.  If you are not up for that, try this dressing on a fruit salad with grapefruit, orange, pineapple, grapes and mandarin oranges.  Beautiful and Delicious!

Grapefruit & Avocado Salad Dressing

1 tsp dry mustard                                         1 cup Canola oil

1 tsp salt                                                        2 TBL red wine vinegar

¼ cup sugar                                                  ½ tsp celery seed

2 tsp grated onion                                        Paprika

Mix mustard, salt, and sugar in small deep bowl.  Add onion to make a smooth paste.  Add Canola oil, dripping in a little at a time and beating constantly.  The dressing will be very thick.  Thin it down with red wine vinegar.  Repeat until all the oil and vinegar have been used.  Stir in celery seed to taste and enough paprika to give the dressing a rosy color.  Makes 2 cups

Salad

Before serving, cut the avocado in 1/2, remove the seed, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the Salad Dressing to prevent them from turning brown. Peel the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

This is very versatile.  You can use mixed greens or just arrange the Avocado and Grapefruit on a platter.  We suggest arranging the Grapefruit and Avocado on a bed of mixed greens and topping with toasted sliced almonds. Spoon the vinaigrette on top, sprinkle with salt and pepper, serve and enjoy!

Happy Mother’s Day!