A Sweetie-Pie Giveaway!

There’s a saying in the rodeo royalty world that when the winner of Miss Rodeo America is announced, there are only two happy people in the room: the newly crowned queen and her mother. And so it was with the recent Apron Lover’s Giveaway. Catey, the winner of the second edition of apronology magazine, was ecstatic, and I shared in her excitement because I had the pleasure of telling her she’d won. That was fun, but at the same time, I was very aware of the many disappointed entrants. What to do?
I know! Replace bummer-ism with optimism and a new opportunity to win something neat: Hence, this Sweetie-Pie Giveaway! courtesy of my dear friend Susan, notquitejunecleaver herself!
First in a planned series, NQJC bakes a pie is page after page of recipe, encouragement (a decent pie crust does not require a college degree), storytelling…all classic Susan (a true sweetie-pie herself), and photography that is equal and better to what we see in national publications.

One winner will receive a personalized copy of …bakes a pie. Easy entry – just leave a comment on this blog, along with a contact email so you can be notified if you’ve won.

A Sweetie-Pie Giveaway! runs through Friday, February 12th; winner selected Saturday morning by a Random Human.

I prevailed on Susan to provide us an easy-to-bake Valentine sweet that includes cherries and chocolate. Here ’tis: St Valentine’s Tea Bread –

1 egg
1/2 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped well drained maraschino cherries, candied cherries, or canned cherries, drained.
1/2 cup raisins or chopped dates
1/2 cup semisweet chocolate chips (I’m all for dark chocolate here!)

In mixing bowl, beat egg with electric mixer until light, about 1 minute. Add sugar, oil, and vanilla. Beat well. Blend in the buttermilk. In another bowl sift together the flour, soda, and salt. Add pecans, cherries, raisins or dates, and chocolate chips; blend well. Add to the first mixture and stir until just combined. Pour the batter into a greased and floured 9×5-inch loaf pan. Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool in pan for 10 minutes then remove to a rack to cool completely.

I’m going to parcel the batter into little loaf pans, for extra to wrap and deliver to a few people I know who could use a little “heart.” Busy day I’ve set for myself. But a sweet tomorrow breakfast!


Tie One On…an apron, of course!