What's New

4th of July Delivery Announcement

Posted on June 22nd, 2015 | Posted in Announcements


Dear Hometown Provisions’s Customers,

We will be closed on Monday, July 6th in observance of Fourth of July.  If you normally get a delivery on Monday it will be pushed back to Tuesday. Unless, if you are a Lebanon area customer your delivery day will be pushed back to your other delivery day of either Wednesday or Thursday.  Please make sure to have your special order items in the week prior and produce orders need to be placed by Friday at 3pm.

Happy 4th!

Featured Product-NEW Bistro Collection Bundt Cakes

Posted on June 22nd, 2015 | Posted in Featured Product

Bistro Collection


NEW Products Offer Save up to $100

Bundt Cake Flavors

  • Boston Creme, Pack-24/3.75oz
  • Chocolate Ganache, Pack-24/3.75oz
  • Chocolate Pecan with Salted Caramel, Pack-24/3.5oz
  • Vanilla Bean with Raspberry, Pack-24/3.75oz


  • Frozen
  • 365 Day Shelf Life

Hometown Provisions’ Inaugural Food Show Allowances

Posted on June 19th, 2015 | Posted in Announcements

We are getting excited for our food show and the allowances are now POSTED! You must attend the show to receive all the valuable savings. RSVP below!






New Products

Posted on June 19th, 2015 | Posted in New Products

New Products for the Week of June 15th!

6.19 New Products

Less Sodium Soy Sauce

low sodium

Recipe Thursday-Chocolate Coconut Almond Bars

Posted on June 18th, 2015 | Posted in Dessert, Recipes

chocolate almond coconut bars (1 of 1)

I love coconut and have made macaroons and granola with it, but this was a first making a macaroon style bar. This is an easy recipe to make and a nice twist on a traditional dessert bar. After I made them my friend reminded me that they are basically a homemade Almond Joy bar! Yum.

Note: I multiplied this recipe to fit it into a 9×13-inch pan. I did one whole recipe and then 1/3 of the recipe. Worked perfectly!

Yield 12 servings
3 egg whites (331017, 6/5#)
½ cup granulated sugar (991842, 50#, Golden Barrel)
½ teaspoon pure vanilla extract (NFC1055, GAL, 3Star)
¼ teaspoon almond extract (NFC10915, GAL)
½ teaspoon salt (991862, 50#)
3½ cups sweetened shredded coconut (991903, 25#)
1¼ cups whole almonds
1 cup chopped chocolate, melted (994011, 50#)

1. Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and sugar on medium speed until well incorporated and the sugar is nearly dissolved. Add the vanilla and almond extracts and salt; mix to combine.
3. Stir in the coconut by hand, then pour the mixture into the prepared baking dish. Press into an even layer.
4. Sprinkle the almonds over the coconut and press gently to secure.
5. Bake until the coconut begins to turn golden brown at the edges and the almonds are toasted, 20 to 25 minutes (25-30 minutes if using a 9×13-inch pan). Cool to room temperature.
6. When the coconut mixture is cool, drizzle the melted chocolate all over the surface. Transfer the pan to the refrigerator and chill until the chocolate is set.
7. Slice into 12 even squares. Store in an airtight container until ready to serve, up to three days.

Recipe from PureWow.com

Older Entries Newer Entries