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Recipe Thursday-Sour Cream Chocolate Chip Cookies

Posted on March 22nd, 2012 | Posted in Cookies, Recipes

I love soft homemade cookies and these Sour Cream Chocolate Chip Cookies are just that. The recipe originally calls for a half cup of plain nonfat yogurt and no eggs, but I have made many variations of this recipe, including adding Greek yogurt in place of regular yogurt. This round of baking I had some extra sour cream and knew that it would add nicely to the softness and richness of the cookie and it did just that. I originally had, similar, soft yogurt cookies from an Amish stand. This recipe I believe rivals the original inspiration. Enjoy!

Sour Cream Chocolate Chip Cookies

Yield 3 Dozen 
Ingredients

1/2 cup sugar (991842)
1/2 cup brown sugar (NSU2250)
1/2 cup margarine, softened (880051)
1/4 cup sour cream (HPH050)
1 egg (EGG011)
1 1/2 teaspoon vanilla (NFC1055)
1 3/4 cup flour (991867)
1/2 teaspoon salt (991861)
3/4 cup semi-sweet chocolate chips (NCC1412)

Method
Cream sugar, brown sugar and margarine until light and fluffy. Stir in sour cream, egg and vanilla, until completely incorporated and then add flour, baking soda and salt and mix well. Lastly, stir in chocolate chips. Drop dough by rounded teaspoons 2″ apart onto ungreased cookie sheets.

Bake 375 degrees for 8-12 minutes, or until light golden brown. Cool 1 minute; remove from cookie sheets.

Recipe adapted from Jan Godshall’s Recipe

Seasonal Products

Posted on March 20th, 2012 | Posted in Seasonal Products

These seasonal products are available through April 20th.

ITEM ID      DESCRIPTION                                   PACK SIZE
ICC0307      Tapioca-Raspberry J&A**                    1/8#
ICC0309      Tapioca-Tropical J&A**                       1/8#

**Special Order Items

Featured Product-Butcher Paper

Posted on March 19th, 2012 | Posted in Featured Product

Butcher Paper was originally sold to butchers for the purpose of wrapping meat and fish. Now a lot of our Delis use it to wrap hoagies and Schools use it for their children’s art projects…so versatile!

White Butcher Paper

Item ID     Description                                Pack
BD3041        Butcher Roll-15″ 900′ White           1/EA
BD3042        Butcher Roll-18″ 900′ White           1/EA

New Products

Posted on March 16th, 2012 | Posted in New Products

New Products for the week of March 12!

3.16 New Products

Recipe Thursday-Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

Posted on March 15th, 2012 | Posted in Cookies, Dessert, Recipes

I am always looking for new desserts that add a twist to something that I have made in the past. I found Bocaditos de Corn Flakes y Leche Condensada on seriouseats.com and was excited for a different style of no-bake cookie treat! I already love Rice Krispie treats, so I thought this variety would please my palate, and it did. According to seriouseats.com, “many Latin Americans grow up eating these clusters of cereal, sugar, and sweetened condensed milk”. Sweetened condensed milk is a common ingredient used in Central American cooking and many times can make things too sweet, but in this recipe the burnt sugar adds nuance and complexity to these enticing morsels. Enjoy!

Bocaditos de Corn Flakes y Leche Condensada

Yield 36 Clusters
Ingredients

Cooking spray (992016)
1 cup sugar (991842)
14-ounces sweetened condensed milk
4 tablespoons (2 ounces) unsalted butter (880000)
1/2 teaspoon salt (991861)
7 cups corn flakes (WLN516)

Method
Line 2 baking sheets with foil (BD3001). Lightly spray with cooking spray. Fill medium bowl with cold water.

Melt sugar in large heavy-bottomed pot or Dutch oven over medium heat until it becomes deep amber and just begins to smoke, about 8 minutes. Add butter and salt, and stir with wooden spoon until completely incorporated. While constantly stirring, add sweetened condensed milk. Stir until completely incorporated, then remove from heat.

Stir in corn flakes. With a soup spoon, scoop mixture out into approximately 2-tablespoon-sized balls. Dampen fingers and lightly press clusters together. Dip hands in water whenever they become sticky.

Allow clusters to set at room temperature about 30 minutes. Serve.

Leftovers may be stored for up to 3 days in an airtight container at room temperature or refrigerated. They will stick to each other if clumped.

Recipe from SeriousEats.com

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