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Recipe Thursday-Soda Bread Biscuits

Posted on March 17th, 2011 | Posted in Bakery, Recipes

I discovered a few years ago when I was preparing my St. Patrick’s Day dinner that firstly Soda Bread is really easy to make and secondly it’s delicious! I usually use a recipe from America’s Test Kitchen Cookbook, but this year I decided to try a new recipe from SimplyRecipes.com for Soda Bread Biscuits. This recipe was slightly more difficult, because I had to get the dough to the right consistency in order to put it in the muffin pan.  Though this additional “difficulty” was nothing that should dissuade you from making them. I did alter the recipe for your baking convenience! Happy St. Patrick’s Day!!

Soda Bread Biscuits

Yield 12 Biscuits

Ingredients

3 cups all purpose flour (991867)
1/4 cup of sugar (991842)
1 teaspoon baking soda (991858)
1 teaspoon Kosher salt (CQS030)
1/2 cup (1 stick) unsalted butter, room temperature (880000)
2 teaspoons caraway seeds (CQC012)*
1/2 to 1 cup of raisins (NRA1010)*
1 to 1 1/4 cups buttermilk (HPH001)**
*Add these ingredients as desired. I only add raisins to my soda bread.
**If you do not have buttermilk you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, and letting it sit for 10 minutes.

 

Method

Preheat oven to 425°F. Butter a standard muffin pan. In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt. Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, squishing the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now. Make a well in the center of the flour. Pour one cup of the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough. The dough should be a little sticky, if it’s too dry, add a tablespoon more of buttermilk. If it’s just too wet to handle, add a sprinkling more of flour. Do not over-mix! And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start. Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 12-14 minutes, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.

Serve with butter and jam.

Recipe from SimplyRecipes.com

New Products

Posted on March 11th, 2011 | Posted in New Products

New Products for the week of March 7th!

3.10 New Products

Recipe Thursday-Cinnamon Rolls

Posted on March 10th, 2011 | Posted in Bakery, Breakfast and Brunch, Recipes

This is a treasured recipe and brings back many fond childhood memories! This recipe for Jan Godshall’s Cinnamon Rolls is well known throughout my community. Jan would make her famous cinnamon rolls for different occasions and this last time was for a fundraiser for Reposo Divino. Though the money for these rolls went to a good cause I do feel a bit selfish, because I know that I too benefit from the fundraiser! I’ve made these cinnamon rolls many times, but they never turn out as delicious as Jan’s! Possibly you can make this recipe for your own special occasion. Enjoy!

Cinnamon Rolls

Yield 3 Dozen (I believe)

Ingredients

4 1/2 teaspoons yeast (991830)
2 teaspoons & 1 1/4 cup sugar (divided) (991842)
water
9-10 cups flour (divided) (991867)
3/4 cup oil (992065)
1 cup unsalted butter (880000)
1 cup brown sugar (NSU2150)
1 tablespoon cinnamon (CQC065)
4 cups powdered sugar (991841)
16 oz cream cheese (776002) 

Method

Soak yeast and 2 teaspoons sugar in 1/3 cup warm water. Let rise for 5 minutes. Then stir into 1 quart warm water and add 4 cups flour. Add sugar, oil, salt and remaining flour until dough becomes stiff. Let rise 1 hour. Knead, rise and work out. Divide into thirds and roll out into large rectangle, about 1/2 inch thick. Brush melted butter on and sprinkle with brown sugar and cinnamon. Can add wheat germ, raisins or nuts. Roll up long way and cut with string. Place on greased pan  and let rise. Bake at 350 degrees for 15 minutes. To make icing mix softened cream cheese with powdered sugar. Ice cinnamon rolls and enjoy!! The rolls freeze nicely too.

 

Recipe from the Kitchen of Jan Godshall

Featured Product-Disposable Gloves

Posted on March 7th, 2011 | Posted in Featured Product

Disposable gloves are definitely a necessity in food preparation these days. Below are the gloves that we stock. However we can get in Nitrile and Latex gloves if you’re interested.

Disposable Gloves

Glove-Plastic Medium, 10/100 BX, Item#-BD6002

Glove-Plastic Large, 10/100 BX, Item#-BD6003

Glove-Vinyl Powder Free Medium, 10/100 CS, Item#-BD6010

Glove-Vinyl Powder Free Large, 10/100 CS, Item#-BD6011

Glove-Vinyl Powder Free Extra-Large, 10/100 CS, Item#-BD6014

Glove-Vinyl Powdered Medium, 10/100 CS, Item#-BD6012

Glove-Vinyl Powdered Large, 10/100 CS, Item#-BD6013

Glove-Vinyl Powdered Extra-Large, 10/100 CS, Item#-BD6015

New Products

Posted on March 4th, 2011 | Posted in New Products

New Products for the week of February 28, 2011

3.4 New Products

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