What's New

Recipe Thursday-Mountain Bars

Posted on September 22nd, 2011 | Posted in Dessert, Recipes

These bars are an all time favorite of mine from my days of working at Yosemite Sierra Summer Camp. Whenever campers would go out on their three day backpacks we would send along these amazing bars. I treasure them and hopefully they will become a new favorite of yours too! They freeze nicely so you can bake them and throw them in the freezer until you wish to enjoy them.

Mountain Bars

Yield 24 bars
Ingredients

2/3 cup unsalted butter, softened (880000)
1 1/2 cup sugar (991842)
1/8 cup water
1 3/4 cup flour (991867)
2 eggs (EGG011)
2 1/2 teaspoon baking powder (NOT1030)
1 1/8 tablespoon vanilla (NFC1055)
3 cup granola

Method

Heat oven to 325 degrees. Mix butter, sugar and water until smooth. Add remaining ingredients and mix. Spread into a greased 9×13 pan. Bake for 25-30 minutes.

Recipe from the YSSC kitchen

Seasonal Product-Kauffman’s Apple Cider

Posted on September 20th, 2011 | Posted in Seasonal Products

Another Fall product that is now available Kauffman’s Apple Cider.

Description                                           Pack                 Item#
Apple Cider-Kauffmans**                4/1GAL            993010
Apple Cider-Kauffmans**                9/.5GAL           993011
Apple Cider-Kauffmans**                9/1QT               993012
Apple Cider-Kauffmans**                25/1PT             993013

**Special Order Product

 

Featured Product-Sweet Potato Fries

Posted on September 19th, 2011 | Posted in Featured Product

I absolutely love sweet potato fries! I enjoy making them at home and buying them out. Some of my local favorite spots to buy them is Spyro Gyros and Iron Hill. We have expanded our line of sweet potato fries to include plank cut and coated straight cut. Here is our sales flyer with all the product information.

Sweet Potato Fries

Description             _________________            Pack                    Item#

Sweet Potato Fries-Plank Cut**                                6/2.5#                557056

Sweet Potato Fries-Straight Cut Coated**              6/2.5#                557055

Sweet Potato Fries-Straight Moore                          6/2.5#                557003

**Special Order Item


 

New Products

Posted on September 16th, 2011 | Posted in New Products

New Products for the week of September 12th!

9.16 New Products

Recipe Thursday-Linguine with Clam Sauce

Posted on September 15th, 2011 | Posted in Main Course, Recipes

I made my first Linguine with Clam Sauce in a white sauce this past Spring and so it was due time to make it in a red sauce. When I think of clams in linguine I instinctively think of a white sauce, but this red sauce was absolutely delicious. The recipe uses anise, which I have never been a huge fan of, but the flavor is subtle and compliments the clams and red sauce nicely. Make sure to serve with crusty bread!

Linguine with Clam Sauce

Yield 4-6 Servings

Ingredients

Scrub the clams in the shell well with cold water to remove any grit sticking to the shells. If you have any clams whose shells remain open after you’ve rinsed them, set them on the counter and tap them; if the shell closes in a minute or two, the clam is alive, if not, it’s dead and you’ll want to discard it.

2 pounds small clams in the shell, scrubbed clean (330204)
1 15-ounce can of whole baby clams (330202)
4 tablespoon olive oil (992055)
1 medium yellow or white onion, chopped (about 1 cup)
1 small or 1/2 large fennel bulb, chopped (about 1 cup)
4 garlic cloves, chopped (4 teaspoons) (991057)
1 tablespoon tomato paste (990318)
1 28-ounce can of crushed tomatoes (990309)
1-2 teaspoons sugar (991842)
Salt (CQS030)
Fronds from the fennel bulb, minced
Linguine (can sub any long shaped pasta, like spaghetti or fettuccine) (991529) 

Method

Open the can of clams and strain the juice through a paper-towel-lined fine-meshed sieve into a bowl. Set both the juice and the clams aside.

Heat the olive oil in a large pot or sauté pan over medium-high heat. Add the chopped onion and fennel bulb and sprinkle with a little salt. Stir well and sauté until translucent, about 4-5 minutes. Don’t brown them. Add the chopped garlic and sauté for another minute.

Add the tomato paste and stir well to coat the vegetables. Cook for a minute or two.

Add the crushed tomatoes and the clam juice (strained from the can of clams) to the pot, along with a sprinkling of salt and the sugar. Stir well, turn the heat to a slow simmer and cook for 20 minutes. While the tomato sauce is cooking, heat a large pot of salted water for the pasta.

If you would like a smooth sauce instead of chunky, ladle the sauce into a blender and purée it until smooth, then return to the pot.

When the pasta water comes to a boil, start cooking the linguine pasta. Add the clams in the shell to the sauce pot. Submerge the clams in the sauce and cover with lid. Increase the sauce pot’s temperature up to a low boil or a strong simmer. It should take 3-5 minutes for all the clams to open. As the clams open, remove them to a bowl. Remove the clam meat from all but a few of the shells which you will want to save for a garnish. (Or keep the clam meat in the shells, your choice, we just find the dish easier to eat if most of the clams are already out of the shells.)

When the pasta is ready, drain it and put it in a large bowl. Add the canned clams to the pasta sauce and return the formerly live clams to the sauce as well. Add the chopped fennel fronds and stir to combine.

To serve, ladle some sauce into the bowl with the pasta and mix well to combine. Use tongs to put some pasta on each plate, add a small spoonful of clam sauce on top and garnish with a few of the clams that are still in the shell. Serve at once.

Recipe adapted from Simplyrecipes.com

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