Aged Cheddar Pimento Cheese
1 lb block Aged White Cheddar Cheese, shredded
1 small jar of Pimentos
½ cup of your favorite mayonaise
salt and pepper to taste
Mix ingredients in a small bowl. Refrigerate, serve with your favorite The Sweetery Wine Sticks.
The Sweetery used this spread in a local “Farm to Fork” event when we first introduced our Apple Wine sticks and it was a HIT!
Orange Cream Cheese Spread
8 oz cream cheese, softened
1/8 tsp ground ginger
1/3 cup orange marmalade
Mix ingredients until smooth, refrigerate until ready to serve. Serve with your favorite The Sweetery Wine Sticks.
2 Kiwis, peeled and diced
2 apples – peeled, cored and diced
8 oz blueberries
1 lb of strawberries, quartered
2 TBL granulated sugar
1 TBL brown sugar
3 TBL fruit preserves, any flavor
Thoroughly mix fruit with sugars and preserves. Refrigerate at least 15 minutes. Serve with The Sweetery’s Cinnamon Espresso Wine Sticks.
Wine Sticks help celebrating with family and friends hassle free.
Serve wine sticks with
The Sweetery’s homemade Chicken Salad, dip them in chocolate, and at The Sweetery, we have put our famous frosting on them too. So many fast and easy options with these tasty treats.
Keeping it Fresh: Natural Ingredients, Classic Southern Recipes and Homemade Baking Make Up The Sweetery’s Recipe for Success
ANDERSON, SC– For 30 years, The Sweetery, a South Carolina dessert retailer (www.thesweetery.com), has been delighting the taste buds of customers near and far with homemade baked goods made fresh each day and served locally or shipped nationwide. Mother and son Jane and Ryan Jarahian offer the perfect blend of traditional recipes from grandma’s kitchen, along with exciting new creations to satisfy today’s tastes. All are made by hand with no preservatives, using the freshest natural ingredients available.
“We specialize in classic Southern recipes, many of which are more than a century old,” said Jane Jarahian. “Some were passed down through my family and some were obtained from friends. Just today, we had a customer bring in a selection of her favorite recipes for us to consider.”
Jane Jarahian opened The Sweetery three decades ago in her hometown of Anderson,S.C. Having baked all her life as a hobby, she knew that mass-produced baked goods could never equal the flavor of confections mixed by hand and made with fresh ingredients. She began in the early 80s by supplying homemade desserts to local restaurants and stores. The sweet treats were so popular, Jane soon opened her own shop, The Sweetery, and began selling directly to the public. The Sweetery also offers daily lunch options, made fresh to order, along with take-home entrees and casseroles.
“Among our most popular desserts are Strawberry Cake, Brownies & Cream, our famous ‘Uggly Cake’ and our newly-created Sangria Pound Cake, a delicious swirl of strawberry, orange and grape cake finished with a red wine glaze,” she said.
Eight years ago, son Ryan became the family’s newest “Cake Whisperer”, following an apprenticeship with Master Baker Wallace Grantland. Ryan brought his own dessert ideas to The Sweetery, and also began developing new lunch entrees and take-home casseroles for The Sweetery’s deli.
“I have a good idea of what appeals to young adults and I love adding fanciful twists to traditional recipes.” said Ryan. “My favorite creation has been the Roxi’s Citrus Sensation Cake, named after my daughter. It’s a layer of key lime cake, a layer of orange cake and a layer of pink lemonade cake stacked together and surrounded with our Citrus Cream Cheese Frosting. We’ve also developed The Sweetery’s Cake Croutons which are sweet versions of traditional croutons and are perfect as snacks and ice cream and hot chocolate toppers.”
The Sweetery will bring its popular new Wine Sticks to the 2012 Summer Fancy Food Show in Washington,DC. “We will premier our newest Wine Sticks flavor, GOLDBAR, a blend of popular spices, at the show. The original three flavors of this crunchy, cracker alternative are Chocolate, Apple and Cinnamon Espresso. “The Chocolate Sticks are an ideal match for red wines, Apple Sticks are great with whites and Cinnamon Espresso Sticks go with any wine, as well as coffee and tea. Our customers also love to match them with their favorite cheese or sweet dips and spreads like The Sweetery’s homemade pimento cheese,” Ryan said.
Obviously, everyone isn’t fortunate enough to live in or pass through the friendly town of Anderson, S.C., so The Sweetery ships many of its creations to all 50 states. Each item is carefully hand-packaged to preserve its fresh taste before being boxed and sent via UPS. Always the proper Southern lady, Jane likes to tell her customers “If you want to pretend you made the dessert yourself, then that will just be our little secret.”
And, to ensure continuity at this family business, Ryan is already bringing the sweetest thing in his life, young daughter Roxi, to work where she can make sure Daddy stays busy and taste all of her grandmother’s desserts. “I think she’s going to be a great help in the kitchen, once she’s old enough to see over the counter,” says her proud father.
The Sweetery is a member of the National Retail Bakery Association, the National Association of Specialty Foods, the South Carolina Specialty Food Association and several local business organizations. For more information call 800-752-1188 or visit www.thesweetery.com. Visitors can also see what’s going on in the kitchen by clicking on The Sweetery’s Facebook page or following The Sweetery on Twitter.
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
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.
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.
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!
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
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!
Easter will be here soon and a favorite dish of mine is Pineapple Casserole. Goes great with ham on Easter.
This recipe is from Jane Suggs, a friend, community leader, and customer. For more wonderful southern recipes, look for Cooking with JJ II. Currently available with all the proceeds going Hospice of the Upstate.
- 2 20 oz cans chunk pineapple, drained
- 6 TB flour
- 3/4 cup sugar
- 1 1/2 cups shredded sharp cheddar cheese
- 1 roll Ritz crackers, crushed
- 1 stick margarine, melted
Spoon the pineapple into baking dish. Add a little pineapple juice. Sprinkle with mixture of flour, sugar and cheese. Top with crushed crackers. Drizzle with melted margarine. Bake at 350° for 30 minutes or until bubbly.