- Go Teams! The Gamecocks and Tigers are having a great year so far! Remember to get your tailgate needs at The Sweetery. We have partnered with Creekside BBQ for fantastic tailgate specials.
- Fall is here! Last week we sampled our Apple Date Pound Cake with Homemade Caramel. Stop by Tuesday to find out what we are sampling.
- Ryan is going to the All Things Baking Conference in Chicago next week. He is looking forward to seeing what is Buzz in Baking is and bringing back some exciting ideas.
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.
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!
2 cups The Sweetery’s Butter Pecan Cake Croutons, crushed
2 TBL melted butter
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.