Say Sweet, Yum & Sale!

Celebrate Sweetest Day with our Sweet Sale

Do you know the original reason for Sweetest Day? (Oct. 19th) The first Sweetest Day was October 8, 1921 in Cleveland, Ohio. It started with a candy maker named Herbert Birch Kingston who wanted to do something for the orphans and shut-ins in the city who he felt were overlooked. He passed out candy and small gifts and got some of his friends to help. The idea has expanded to expressing appreciation to family, friends, and others in our lives.

On Thursday and Friday (17 & 18) – Buy one bag of blueberry, raspberry or strawberry yogurt pretzels, get one bag free. Feel free to mix and match the flavors. Share this sweet treat with the sweeties in your life.

To celebrate the abundance of apples, fall foods and to share something sweet, try these two recipes below:
Susan Branch’s Fresh Apple Sauce

Makes 4 cups
4 medium tart apples, peeled, cored, quartered (or 4 c. applesauce)
1 c. water
1/2 c. b. sugar
1/4 t. cinnamon
1/8 t. nutmeg
1 T. butter
Optional:
3/4 c. chopped walnuts
1/2 c. raisins
1/3 c. coconut (we prefer the unsweetened)
Put apples and water in a pot. Heat over medium heat until boiling. Reduce to simmer and stir occasionally for 5 to 10 minutes until apples are tender. Use whisk to stir into small clumps. Add all other ingredients and heat through. Serve warm.
We omit the sugar and butter and add all the optional ingredients.

California Raisin and Pumpkin Spice Bread
A delicious, healthier version of a fall pumpkin bread.

Makes 4 loaves, serves 24

  • 3/4 cup pastry flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon double acting baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup solid pack canned pumpkin
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup craisins
  • 1/2 cup raisins
  • 1/2 cup toasted green pumpkin seeds (pepitas)
  • 2 tablespoons pumpkin seeds (pepitas); for garnish

Cinnamon Glaze

  • 1/3 cup confectioners sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons lemon juice

Most ingredients available at The Country Cupboard

 

Directions

Preheat oven to 350 degrees F. Brush four 5-1/2 x 3-inch loaf pans, lightly, with olive oil and set aside. Mix flours, salt, baking powder, baking soda, and spices together in medium mixing bowl. In another bowl, combine pumpkin, sugar, olive oil, eggs and vanilla; mix together well, and add to mixing bowl with dry ingredients. Stir to combine will. Gently stir in raisins and 1/2 cup toasted pumpkin seeds. Divide, evenly, and turn into oiled loaf pans. Sprinkle tops, generously with raw pumpkin seeds. Bake at 350 degrees F for 40 to 45 minutes or until top of loaf feels firm when touched and wooden toothpick inserted in center comes out clean. Set aside in pans to cool for 2 or 3 minutes; then, turn onto wire rack and cool to room temperature. Meanwhile, for Cinnamon Glaze, measure sugar and cinnamon into small bowl; stir together well. Add and stir in lemon juice until smooth; divide and drizzle over loaves.

 

Stayed Tuned

Next week, we have a BIG announcement to make. Also, we’re starting to think about Christmas baking, are you? More information will come soon.

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