What's New

New Products

Posted on April 20th, 2012 | Posted in New Products

Here are the newest products that were added for the week of April 16th!

4.20 New Products

Recipe Thursday-Warm Strawberry Crumb Cake

Posted on April 19th, 2012 | Posted in Dessert, Recipes

This past Easter I hosted my family for a delicious spring dessert! This cake did take some time to make, but was well worth the labor. The cake is airy and moist, with a wonderful, crisp crust and the strawberry fruit turns into a delicious jam after baking. I recommend serving this cake warm and with either ice cream or fresh whipped cream.

Warm Strawberry Crumb Cake

Yield 12 Servings 

3 pounds strawberries, hulled and halved
1/2 cup sugar (991842)
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water (991869)
1 vanilla bean, split and seeds scraped

1/2 cup lightly packed light brown sugar (NSU2150)
1/2 cup plus 2 tablespoons all-purpose flour (991867)
Pinch of salt (991861)
4 tablespoons unsalted butter, cubed and chilled (880000)

2 1/4 cups all-purpose flour (991867)
1 tablespoon baking powder (NOT1030)
3/4 teaspoon salt (991861)
1 stick unsalted butter, softened (880000)
1 1/4 cups sugar (991842)
3 large eggs (EGG011)
1 1/2 teaspoons pure vanilla extract (NFC1055)
3/4 cup buttermilk (HPH001)

Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
In a medium bowl, mix all of the crumb topping ingredients with your fingers until a coarse meal forms; press into small clumps.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.

Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

MAKE AHEAD The crumb cake can be refrigerated overnight. Serve warm or at room temperature. NOTES The fruit filling can also be made with a combination of blackberries, raspberries and blueberries. SERVE WITH Vanilla ice cream or fresh whipped cream.
Recipe from FoodandWine.com

Seasonal Products

Posted on April 16th, 2012 | Posted in Seasonal Products

These seasonal products are available through June 15th!

ITEM ID    DESCRIPTION                                        PACK SIZE
ICC0103        CHEESE DELIGHT-STRAWBERRY J&A**    1/5.5#
ICC0316        PUDDING-ROOT BEER FLOAT J&A**             1/5#
ICC0110        RHUBARB DELIGHT-MARY’S J&A**              1/5.5#
ICC0203        RHUBARB SAUCE-MARY’S J&A**                   1/10#
ICC0304        TAPIOCA-ORANGE J&A**                                    1/8#
ICC0308        TAPIOCA-STRAWBERRY J&A**                       1/8#

**Special order items-Order by Monday for delivery after Wednesday



New Products

Posted on April 13th, 2012 | Posted in New Products

New Products for the week of April 9th!

4.13 New Products

Recipe Thursday-Hot Pockets

Posted on April 12th, 2012 | Posted in Recipes, Sandwich

I absolutely love this recipe for Hot Pockets! Despite Jim Gaffigan giving Hot Pockets a bad rap these are so delicious and addictive. Proceed with caution though before making this recipe make sure that you have friends to share them with or else you may be eating 16 hot pockets:). This recipe is from my friend’s mom; she use to make them when I was growing up and I treasure this recipe. The dough turns out to be such a soft perfect consistency, I credit this to the mashed potato addition, and in my mind would pair well with any filling. I made mine with ham and cheese. Also, for anyone that has not seen Jim Gaffigan’s bit on this delicacy, make sure to watch it. Enjoy some comedy and some truly tasty Hot Pockets. You’ll be glad you ate it!

Hot Pockets with Ham and Cheese Filling

Yield 16 Hot Pockets
2 1/2 teaspoon active dry yeast (991832)
1/4 cup water
2 medium potatoes, cooked and mashed (LND910)
2 cups hot water that potatoes were boiled in**not all water is used**
2/3 cup oil (992065)
2 tablespoons salt (991861)
1/2 cup granulated sugar (991842)
3 eggs, beaten (EGG011)
7 cups all-purpose flour (991867)
3 cups cubed ham (PRI100)
2 cups shredded cheddar cheese (774136)
butter (880024)

Soften yeast in water; set aside. Cook and mash potatoes. Add hot mashed potatoes and potato water totaling 2 cups. Mix potato mixture with oil, sugar and salt. Add eggs and 2 cups flour. Add yeast and remaining flour and knead on well-floured board until dough is smooth and soft; place in a greased bowl and either refrigerate or place in warm area and allow to rise until doubled in size.

Divide dough into 4 parts. Roll each part out in a 12 x 12-inch square and cut into 4 squares. Place 2 heaping tablespoons of cubed ham and 1 tablespoon of cheese on each square. Bring up corners and seal sides. Place seam side down on lightly greased baking sheet and bake in 400-degree oven for 12 to 15 minutes. Brush lightly with butter after baking.

Recipe from Ruth Hess Miller

Older Entries Newer Entries