Wednesday, August 29, 2012

Stock up for Fall during our Labor Day Sale!

Join us this weekend at our Avon, CT, Rochester, NH and North Conway, NH outlet stores for our Labor Day Sale!  Stock up for the Fall with an additional 25% off all sale items Thursday, August 30th through Monday, September 3rd.  Hope to see you there!

Wednesday, August 22, 2012

Tuesday, August 14, 2012

The multiple uses of Pancake & Waffle Mix

When purchasing a pancake mix, such as our Farmhouse Pancake and Waffle Mix, most people have two ideas in mind, pancakes or waffles.  Although these mixes are made to make the perfect pancake or waffle, they can also be used for another favorite treat; cookies.  Using a few extra ingredients, our pancake mixes can make a great base for a chewy, flavorful homemade cookie.

Our recipe developer, Kim, has used our pancake mixes to make Blueberry Muffins, Chocolate Cupcakes, Toasted Coconut Cookies and most recently took our new Maple Pancake and Waffle Mix and used it to create these great Maple Oatmeal Raisin Cookies.



Maple Oatmeal Raisin Cookies

Ingredients:
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups Stonewall Kitchen Maple Pancake and Waffle Mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups Old Fashioned Oats
  • 1 cup raisins
Directions:
  1. With a mixer, cream butter, brown sugar and granulated sugar until fluffy.
  2. Add eggs and vanilla, beat until evenly incorporated.
  3. Add remaining ingredients and mix until uniform.  Using a heaping tablespoon, drop batter 2 inches apart on greased baking sheet (or lined with parchment paper)
  4. Bake at 350 degrees F for 12-14 minutes or until golden brown.  Allow to cool on rack.
And if you are really looking to jazz it up, try using the cooled cookies to make an ice cream sandwich!  Add a scoop of vanilla ice cream between two cookies and freeze for a special treat.

Tuesday, August 7, 2012

Firing up the grill at our Evergreen Walk Company Store

“I’ll gladly pay you Tuesday for a hamburger today.”  Popeye’s friend Wimpy sealed the hamburger’s place in America’s heart with a never-ending plea for his favorite meal.  The sentiment was the same at Stonewall Kitchen’s cooking class at Evergreen Walk in South Windsor, CT when Corey Wry dished out his famous burgers recently.  His restaurant, Corey’s Catsup and Mustard, was recently featured on Food Network’s Diners, Drive-Ins and Dives which made the already popular hamburger joint’s business explode.  On this particular Tuesday, Corey shared two of his burger recipes with a very grateful crowd.

Corey prepares the salad as guests finish their appetizer: Coconut Curry Mussels with Lobster Broth, made with Stonewall Kitchen Coconut Curry Simmering Sauce
A little bit of everything went into CW's Italian Chopped Salad, which was tossed with Stonewall Kitchen Italian Dressing and lemon juice and then topped with grilled chicken.
Jenna and Stephanie are loving the salad! Will there be room for those burgers? You bet!

Now we're starting to get serious as the fixings for the hamburgers are revealed!  Guests Jen and Stacy are looking over the recipe while Christine and Andrea wait patiently for their next course.
A little wine to help make room for burgers!

 There were two burgers on the menu for this class - a Portobello, Bacon and Swiss burger and a Turkey S.F. Connect Burger for those who are health conscious.  Here is the recipe to try out the SF Connect Burger at home.  Enjoy!

Turkey S.F. Connect Burger

Ingredients:
  • 20 oz ground turkey
  • 4 slices Swiss cheese, cut in half
  • 8 slices sourdough bread, buttered
  • 2 0z butter, softened
  • 8 slices turkey bacon, cooked
  • 8 oz Stonewall Kitchen Thousand Island Dressing
  • 4 leaves green lettuce, washed
  • 8 slices tomato
  • 8 slices half-sour pickle
  • 1 oz vegetable oil
  • Salt & Pepper to taste
Directions:
  1. Preheat grill to medium heat
  2. Season ground turkey with salt, pepper and oil and form into patties
  3. Fully cook turkey burgers on grill
  4. In a separate large saute pan, over medium heat, toast bread until golden brown.  With the bread in the pan, add Thousand Island Dressing and 1/2 slice of Swiss cheese to each slice of bread.
  5. Melt the cheese being careful not to burn the bread.  Take bread out of the pan and top with two slices of pickle, turkey burger, lettuce, two tomato slices, two pieces of bacon and the other slice of bread.
  6. Cut in half, serve and enjoy!

For more information on Cooking Classes in our Company Stores, please visit our store locator page.  We currently offer classes in York, Maine at our Cooking School as well as in our Portland, ME and South Windsor, CT company stores.

Wednesday, August 1, 2012

Making a pie can be as easy as...pie!

"Easy as Pie" is a slogan that we all catch ourselves using...but have you ever made a pie from scratch?  It's not all that easy.  The crust is finicky requiring you to use the correct temperature water and butter to create the perfect flake, and you have to make the filling just right to ensure that it does not all run out the second you cut a piece.  After a bit of research, it turns out that the phrase "easy as pie" does not actually refer to the making of the pie as most people think, but the eating of the pie.  That makes a little more sense, a dollop of ice cream and a spoon is all you need!

Of course, there is nothing better than a homemade pie, still a little warm, with a scoop of vanilla ice cream or fresh whipped cream on top.  For those of you do not find making a pie from scratch "easy as pie" we have come up with some great alternatives! 

Our Wild Maine Blueberry Pie Filling is a new product that was just launched in June, and is our Product of the Month for the month of August.  We took the sweet Wild Maine Blueberries, combined them with the necessary ingredients for a perfect pie filling and all you need to do is empty the jar into a prepared pie crust.  And after a recent experience of picking wild Maine blueberries, I have a new appreciation for this pie filling!  This new pie filling, paired with our Pie Crust Mix allows baking the pie to be "easy as pie" too.  And if you are looking to make it even easier, try baking mini pies in an electric pie maker.


In addition to our Wild Maine Blueberry Pie Filling, we have recently launched a Mixed Berry Pie Filling that combines the most popular berries of summer; cherries, blueberries, red raspberries and strawberries.  Our Apple Pie Filling is made with fresh apples with a touch of cinnamon and spice and our Pumpkin Pie Filling is a hit during the fall months, which as much as we don't want to admit it, are right around the corner! 

If you are up to the challenge of creating a pie from scratch, we have some great recipes on our website;

Apple Pie with Fig & Walnut Butter

Strawberry Rhubarb Pie