Happy Holidays!

We had the pleasure of catering the Lancaster General ER Christmas Party! It was an incredibly fun night filled with drinks, laughs and great food! The Chameleon Club was the perfect place for this beautiful black, and white themed Christmas party. With Erica Lehman as a great party planner and DJ Salinger spinning fantastic tunes, this party was rockin’ from the start!

Holly with the wonderful hostess

food table is ready for takers!

getting the party started!

Handmade pretzel dogs with lots of great mustard- a decidedly adult treat.

delicious brews abound

cheese ball made with local Amish cheddar cheese, yum!

up close and wonderful

enjoying her handiwork

hummus, freshly made

DJ Salinger brings the noise!

Never a dull moment on this dance floor!

little bites of joy!

getting down!

Mac and Cheese for dancing fuel and safe rides home

Happy Holidays!!

Picnic in the Park!

7 Sweets and 7 Sours is making some changes! Holly High’s love of cooking local, seasonal, and organic deliciousness has morphed into a creative collaboration with Jessica Oehme. 7 & 7 will now be offering catering and event services. With various food and decoration options, we are the one stop to make your event wonderful and memorable from start to finish!

To launch our new venture, we invited some of our closest friends for a British hunting themed party at Lancaster County Park. The menu was full of delicious, hearty selections that kept our guest warm on a dreary Sunday evening. As the festivities continued, we all enjoyed hot cider, coffee and decadent desserts by candlelight. The evening was truly wonderful. We feel incredibly blessed to be surrounded by such amazing and supportive friends, and are extremely excited to continue this new journey!

Be sure to stop back and see us for recipes, entertaining ideas, local events and much more!!

elderberry pie

Elderberry Pie

Recipe submitted by Mrs. Roy E. Blosser, Orrville, Ohio

2 1/2 cups elderberries

3/4 cup sugar

2 Tbsp flour

1/8 tsp salt

3 Tbsp lemon juice

Pastry for 2 (9 inch) crusts

Line pan with pastry.

Stem and wash elderberries and fill pie shell.

Mix sugar, salt and flour and sprinkle over berries.

Cover with crust and fasten edges securely.

Bake at 425 degrees for 10 minutes, reduce temperature to 350 degrees and bake 30 minutes longer.

Makes 1 (9 inch) pie.

For variation, crumbs may be sprinkled over top of elderberries instead of putting on top crust.

For crumbs, rub together:

4 Tbsp flour

3 Tbsp sugar

2 Tbsp melted butter

Variation submitted by Mrs. Elmer Mack, Souderton, Pa.

Pastry (for a 9-inch double crust pie)

21/4 cups flour

2/3 cup shortening

½ tsp salt

1/3 cup cold water

Combine flour and salt in a mixing bowl. Cut shortening into flour with pastry blender or 2 knives. Do not over mix; these are sufficiently blended when particles are the size of peas.

Add water gradually, sprinkling 1 Tbsp at a time over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold mixture together when it is pressed between the fingers. It should not feel wet.

Roll dough into a ball, handling as little as possible.

Divide into 2 equal portions.

Roll out on a lightly floured board until dough is 1/8 inch thick and 1 inch larger then diameter of pie pan. (Or in the case of sausage pie, the dough is slightly larger than the size of your flat baking dish.)


Ok, so I followed this recipe quite loosely but it turned out awesome! I was looking for a recipe with red raspberries, and this was the closest one I could find in the cookbook.

When I went to make the pie I realized that I didn’t have quite enough raspberries……I had read somewhere that you can add jam to make a great pie filling, and so I added Strawberry Marmalade (from a few post ago), and it made the pie tangy sweet and really delicious!

Because of the citrus in the marmalade, I cut back on the lemon I used to make the filling.

Also, I used the crumbs instead of the crust and threw some whole oats in to give it a bit more oomph- it worked great!  For the bottom crust, I used some cream cheese instead of all butter…..yum….

Lastly…….yup I did it, I used a food processor to make my pie dough….never thought I would see the day! My pie dough has been coming so-so and I was getting tired of it. Then I saw someone use the food processor method on a cooking show. Wow! It was awesome and I probably won’t be going back…….

Oh , and one last thing- this recipe could be used for any berry/ jam combination, blueberries, blackberries, you name it….it s a keeper!

This pie was put to the test by my boyfriend’s lovely parents, Keith and Lynn. We had it with milk, but everyone thought it would be great with vanilla ice cream or homemade whipped cream. We ended up having it before the meal (because of some poorly timed, although amazingly delicious steaks made by my man), and I think the timing made it even better. It was great conversation and great company…… there is nothing like sitting down together, and talking over good food. It was a fantastic time!

saucepan fudge cake

Saucepan Fudge Cake

Recipe submitted by Ruth Friedt, Medina, Ohio

Mix together:

4 Tbsp cocoa

1/2 cup boiling water

5 Tbsp shortening

Cook together for 2 1/2 minutes.

Set aside to cool.

Then sift together:

1 cup flour

1/2 tsp soda

1 tsp baking powder

1/4 tsp salt

Add to cooled mixture and mix thoroughly.


1 cup sugar

1 egg, well beaten

1/4 cup butter milk or sour milk

1 tsp vanilla

Beat until all ingredients are well blended.

Pour into greased loaf or layer pans. If baked in a loaf pan, bake at 350 degrees for 50 minutes. If baked in layer pans, bake at 350 degrees for 25-30 minutes.

Makes 1 loaf 3 1/2 x 8 inches or 1 (9 inch) layer.

Use a cream cheese frosting.


Yum! This was so tasty! With the cream cheese frosting, it was heavenly! ! And I think it could be even better with dark cocoa powder…..next time! I will be making this cake again.

I used butter for my shortening, but I think using part oil might help the cake to stay together a bit better. Mine fell apart but tasted great!

In the first section of the recipe where it instructs to “cook together for 2 1/2 minutes”, I just bought the mixture to a boil turned it down, and stirred it often, seemed to work well.

I used the same cream cheese frosting that I made for the Spice cake.

Cream Cheese Frosting

Recipe submitted by Mrs. C. R. Eby, Hagerstown, Md.

2 packages of cream cheese (6 ounces)

2/4 cup confectioners sugar

1 tsp lemon juice

Cream the cheese until soft. Sift sugar and add it gradually. Stir until smooth.

Add lemon juice and blend together.

Spread on cake.

This is especially good on spice cake.

century griddle cakes

Century Griddle Cakes

Recipe submitted by Mrs. Chester Wenger, Fentress Va.

2 cups flour

2 tsp baking powder

1 tsp salt

2 Tbsp melted butter

3 Tbsp sugar

2 eggs

1 cup sweet milk

Measure and sift dry ingredients together.

Beat eggs until light and add milk. Add dry ingredients to milk and eggs. Beat thoroughly. Add melted shortening.

Bake on a hot griddle.

Makes about 8 medium-sized cakes.


Blueberries…..yay! So obviously I added some blueberries to these griddle cake…..I guess it would have been better to make them plain first to get a baseline taste test in….oh well! They were very good!

I surprised my boyfriend with them, and then grilled him for thoughts and criticisms. He thought they tasted really good but were too thick. If you like a thinner, flatter griddle cake, I recommend adding a bit more milk, probably about 1/4 cup. Also, I left the batter sit for a few minutes and it really thickened up. Try to make them asap. They did seem a little more “cakey” then other griddle cakes I have made. I thought the flavor was really good will make them again…….and when I do, I will use the syrup recipe that went along with them…..the one that I totally missed because it was on the next page…….

Here it is:

Syrup for Griddle Cakes

2 cups water

1 cup sugar

1tsp vanilla

Cook water and sugar together until slightly thickened.

Remove from heat and add vanilla.

We had our griddle cakes with butter and maple syrup…….dreamy…..

strawberry marmalade

Strawberry Marmalade

Recipe submitted by Mrs. Willis Miller, Harrisonburg Va.

2 quarts strawberries

1 medium-sized fresh pineapple

2 oranges

6 cups sugar

Wash and cap strawberries. Pare pineapple and remove eyes. Cut into fine pieces.

Remove juice from both oranges. Grind the rind of one orange. Mix fruit together and bring to boil. Add sugar and cook until fruit is clear and syrup is thickened. Pour into jars and seal.


So, wow a fresh pineapple, who would have thunk it? A bit more exotic than expected….. I was surprised that this was on the list of ingredients and (as sometimes happens with me), did not have it when I went to make the marmalade. Instead, I added some lemon (juice of 2 rind of 1) and an extra orange with delightful results.

The marmalade  did get a bit runny because I probably needed the sugar in the pineapple to help the it set. I am so impressed by the non use of pectin in these recipes. I think it might take a practiced touch which I don’t yet have. Anyway, we tried the marmalade out on warm muffins (recipe to follow) and it was so so good! It would be great on ice cream and mixed into oatmeal. Strawberry season is almost over! Make some quick!

plain muffins

Plain Muffins

Recipe submitted by Mrs. Ed Umble, Gap, Pa.

2 1/2 cups flour

4 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

3 Tbsp melted fat

1 or 2 eggs

1 cup milk

Sift flour; measure and add baking powder, salt and sugar. Sift again.

Beat eggs and add to milk; pour this into flour mixture. Stir only enough to blend ingredients together, batter should be slightly lumpy.

Drop by spoonfuls into greased muffin tins, filling 2/3 full.

Bake at 400 degrees for 20-25 minutes.

Yield 12-15 muffins.


It’s all in the name: plain muffins……and plain they are. Plain… until paired with anything I could think of! Great with butter…..unbelievable with strawberry marmalade, perfect with cheese and a great companion to a cheddar and onion omelet. These muffins are not meant to be eaten alone, but seemed to make everything on them taste that much better……except for peanut butter…..don’t do it.

For my melted fat I used lard which is probably why I like them so much. And mine yield was 12 making them a little bigger then a regular muffin. Make them, and top with whatever you fancy!

picnic cake

My friend Rob had people over for a BBQ and wanted me to bring a dessert. It was a warmish evening and kinda felt like a picnic, so this cake was in order. Yum!

Picnic Cake

Recipe submitted by Mrs. Mose Hoffman, Goshen, Ind.

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 1/2 cups cake flour

1/2 tsp salt

3 tsp baking powder

1 cup milk

1 tsp vanilla

Cream shortening. Add sugar gradually and beat until fluffy. Add eggs and beat until well blended.

Sift flour; measure and add salt and baking powder. Sift again.

Add dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition.

Pour into greased flat pan 7 x 10 x 1 1/4 inches.

Then make the following frosting:

12 marshmallows cut cross wise and placed on batter

1/2 cup brown sugar

1/2 cup nuts

Mix sugar and nuts together and sprinkle over marshmallows.

Bake at 350 degrees for 30 to 35 minutes.


This cake was fun to make! I think kids would love to eat this cake, and would have fun helping make it. I want to try it with my niece and nephew.

I have been playing around with shortening for cakes, and used lard for this one. I think it helped to keep the cake moist.  I did over bake this cake (40 minutes). It seemed unfinished but I think it was because of the gooey marshmallows….don’t be fooled!

Lastly, I didn’t really follow the recommended pan size, it seems like this should be a flatter, large cake. I just used regular cake pan/glass baking pan. It was still very good but might have baked a bit faster and been more like a texas sheet cake.

Have a picnic! Make this cake!

sweet potato sausage cakes

Sweet Potato Sausage Cakes

Recipe submitted by Mrs. SD. J. Bucher, Harman, W. Va.

1/2 pound fresh sausage

1 tsp salt

2 cups raw sweet potatoes, shredded

Shred raw sweet potatoes and mix with sausage and salt. Shape into 10 flat cakes.

Place in cold skillet and place over low heat. Fry slowly until brown and crisp on both sides.

Serves 5 to 6.


I really liked these! The first sausage I used was just some generic stuff from the grocery store……… and the cakes were ok……but I knew these could be great! So, I went to the market and got some Sicilian orange fennel sausages from the Turkey Lady, and it was a big difference! Slightly sweet, hearty and unique, these would be great with pancakes and syrup or in a salad like I had for lunch. Yum.

I did change up one thing; I made half of the cakes with cooked, mashed sweet potatoes and half with shredded raw sweet potatoes. I think I liked the mashed better, but both were good. Oh, and follow the directions to use a cold skillet….it helps the potatoes and sausage cook fully. Eat up!

sour cream cake

Sour Cream Cake

Recipe submitted by Mrs. Samuel Nafziger, Kalona Iowa

1 cup sour cream (thick)

1 cup sugar

3 eggs

2 cups cake flour

1/2 tsp salt

1 tsp baking soda

Grated rind of 1 lemon

1 tsp of lemon juice

Combine sugar, egg yolks, lemon juice and rind, and sour cream.

Beat until well blended.

Sift flour: measure and add salt and soda. Sift again.

Add sifted dry ingredients gradually and beat thoroughly.

Fold in stiffly beaten egg whites. Pour into greased loaf pan. Bake at 350 degrees for 45- 50 minutes.

Makes a loaf 4x8x4 inches.

Cool and cover with orange frosting.


I changed a bunch of things about this cake; I didn’t have any white sugar so I used brown sugar, and I didn’t have a lemon so I used a lime. I also did not have the ingredients for orange frosting, so I made my own lime icing. All these changes produced a cake that had a bit of a Caribbean feel. It was really good! If you like sweeter cakes, this is not the one for you. Less sweet then some cakes, but really nice with a glass of milk of coffee.  Using more icing and making it into a layer cake would work to up the sweetness, and it would look very pretty!

Lime Icing

Juice of 1 lime

1 1/4 cup confectioner sugar

1 Tbsp soft butter

1 Tbsp sour cream

Cream sugar, butter and lime juice. Beat until well blended and then add sour cream and mix until smooth. Place cake on a rack and pour icing over cake while cake is still warm.  Grate lime peel on top. Place cake in refrigerator to let icing harden.

This would be great on sugar cookies or used as drizzle on a coffee cake.