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Recipe Thursday-Pumpkin Cupcakes with Maple Cream Cheese Frosting

Posted on November 10th, 2011 | Posted in Dessert, Recipes

This was a very simple recipe that I made for Hometown’s October Birthday celebration, Pumpkin Cupcakes with Maple Cream Cheese Frosting! I liked the addition of adding chopped walnuts to the batter and maple syrup to the cream cheese. Both ingredients elevated the recipe to be something different, I would declare tastier, than the traditional pumpkin and cream cheese dessert.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Yield 24 cupcakes

2 1/4  cups all-purpose flour (991867)
1  tablespoon baking powder (NOT1030)
1/2  teaspoon baking soda (991858)
1/2  teaspoon salt (991861)
1  teaspoon ground cinnamon (CQC065)
1/2  cup butter, softened (880000)
1 1/3  cups packed brown sugar (NSU2150)
2  eggs (EGG011)
1  cup canned pumpkin (NCF4020)
3/4  cup 2% reduced-fat milk (HPH006)
3/4  cup chopped walnuts or pecans (NNU1014/NNU1025)

Maple Cream Cheese Icing:
1/4  cup butter, softened (880000)
8  ounces cream cheese, softened (776002)
3  cups powdered sugar (991841)
1/2  cup maple syrup
2  teaspoons vanilla extract (NFC1055)


Preheat oven to 375F. Place 24 paper muffin cup liners in muffin cups.

To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.

Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.

To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes.

Recipe from relish.com

Thanksgiving Delivery Schedule-2011

Posted on November 9th, 2011 | Posted in Announcements

We will be closed on Thursday, November 24th for Thanksgiving Day.   Please use this chart to make sure that you place your order on time and so that you know when to expect your delivery.  Also, please make sure to have your special order items in the week prior. Thanks~Hometown Provisions

Thanksgiving Joke

Featured Product-Butterball Chicken Breast

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

We carry a wide variety of Butterball turkeys, but a Butterball wild card is their Chicken Breast. This Oven Roasted Chicken Breast is perfectly browned in vegetable oil to create a “country fried” flavor and appearance that makes hearty sandwiches, melts, or quick meals.

Butterball Chicken Breast

ITEM ID     DESCRIPTION                                                                        PACK SIZE
C81818           CHICKEN-BREAST BROWNED JUST PERFECT BB                        2/4.75#

New Products

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

New Products for the week of October 31st!

11.4 New Products

Recipe Thursday-Green Olive Tapenade

Posted on November 3rd, 2011 | Posted in Appetizer, Recipes

Accidents happen to the best of us. A few days ago a gallon of manzanilla olives got dropped, which resulted in the lid popping off. Since the container was damaged Hometown was “stuck” with a one gallon container of olives. Therefore, I was challenged by the warehouse staff to make something delicious with the olives. The creation that I came up with was a Green Olive Tapenade. I did not want to take away from the flavor of the olives by cooking them in a recipe so I chose a recipe that used the ingredients in the raw state. The tapenade was served with crackers and toasted baguette slices. I would also recommend serving the spread on a turkey or ham sandwich.

Green Olive Tapenade

Yield 1 cup


1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well (990409)
1 tablespoon drained capers (990420)
1 large garlic clove, minced (991057)
1 teaspoon fresh lemon juice (990323)
1/4 cup olive oil (preferably extra-virgin) (992059)
1 tablespoon chopped fresh cilantro or other fresh herb of your choice
assorted crackers (CWPR380)
toasted baguette slices


    Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)

    Serve tapenade with crackers and toasted baguette slices.

    Recipe from epicurious.com

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