Sweets & Goodies We make delicious treats in our bakery. Turnovers, cookies, breads, and homemade pies are baked fresh everyday. Donuts are made fresh on Saturdays and Sundays. Nikki has made some yummy fudge, chocolate, chocolate peanut butter, mint, snickers bar, vanilla, and peanut butter. If you need a special order just call we will be happy to help you out.

Lemon Tea Muffins

• 2 eggs separated
• 1/2 cup butter softened
• 1/2 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoon lemon juice
• 1 teaspoon grated lemon peel

Topping

• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon
• Dash of nutmeg

Beat yolks until light and lemon colored. In a large mixing bowl, cream butter and sugar. Fold in yolks. Combine flour, baking powder, and salt, add to creamed mixture alternately with lemon juice and peel. Stirring
just until combined. Beat egg whites until stiff peaks form and fold into batter. Fill muffin cups 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake 350degrees about 20-25 minutes.

Rhubarb Crisp

• 4 cups rhubarb cut up 1 cup brown sugar
• 1 1/2 cup sugar
• 1 cup shortening
• 1/4 cup water
• 1 1/2 cup flour
• 2 tsp. Cornstarch
• 1 tsp. Baking soda
• 1 tsp. Vanilla
• 1/2 cup chopped nuts
• 1 1/2 cup oatmeal

Mix cornstarch with sugar. Add rhubarb, water, and vanilla. Cook until thick. Cool. Mix remaining ingredients until crumbly. Put 3/4 of mixture in a 9X13 pan. Pour rhubarb over top. Sprinkle with rest of crumb mixture. Bake for 30-35 minutes at 350 degrees.

Cinnamon Banana Bread

Bread

• 1 cup packed brown sugar
• 1 cup butter or margarine
• 2 ripe bananas cut into small pieces ~ cup chopped pecans
• 1/2 cup granulated sugar
• 2 eggs
• 1 3/4 cups flour
• 4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Frosting

• 1 1/4 cups confectioners sugar
• 1 package (3 ounces) cream cheese

Preheat oven to 350 degrees. For bread combine brown sugar and 1/2 cup butter in saucepan over medium heat stirring until butter is melted. Add bananas and pecans, stirring until well coated. Cool to room temperature.

In a large bowl, cream remaining butter and granulated sugar until fluffy. Beat in eggs. In another bowl sift dry ingredients. Mix dry ingredients into creamed mixture. Stir in banana mixture. Divide batter evenly between two greased 3 1/2 x 6 3/4 inch loaf pans. Bake 45 minutes or until toothpick comes out clean. Cool in pan 10 minutes then turn out on wire rack. For frosting mix sugar and cream cheese until smooth and drizzle over bread.

Simmering Potpourri

You will need:

• 1/2 cup dried apples slices cut into small pieces
• 1/2 cup whole cranberries
• 4 cinnamon sticks
• 1 whole nutmeg broken into small pieces
• 2 tablespoons whole cloves
• 2 tablespoons whole allspice

Allow apples and cranberries to air dry for several days. Mix all ingredients together. To simmer potpourri place 1/2 cup mixture and 2 cups water in a small saucepan. Place pan over low heat and simmer several hours. Add more water as needed. Please do not leave unattended.