New Picks from the Pantry plus a Pancake Sale

Batter up!

Our Pancake & Syrup Sale is this Friday and Saturday (4/11 and 4/12). Bob's Red Mill Gluten Free Pancake Mix 4/22ozNew Hope Mills Apple Cinnamon Pancake Mix 12/1.5lbNew Hope Mills Meyer Lemon Pancake Mix 12/20ozNew Hope Mills Blueberry Pancake Mix 12/1.5lbNew Hope Mills Double Chocolate Chip Pancake 12/1.5lb

What a great Saturday or Sunday morning breakfast idea! Try out our new kinds of pancake mixes! Buy a bottle of syrup (strawberry, red raspberry, butter pecan, regular or maple) and get a pancake mix (buttermilk, buckwheat, gluten-free, lemon, blueberry, cinnamon apple, or double chocolate chip) for FREE! Also, buy one, get one free on our Amish Wedding pancake mixes.

Picks from the Pantry

Our new section of special one-time-only items is ready to go. It is here you will find random food items such as gummy chicken feet, taco supper mix, peanut butter milk chocolate malt balls and more. Get it while you can, because once they are gone, they are gone. Items in this section will change often – stop in and look it over!
We’re on Google!

Check us out on Google Maps at Search for The Country Cupboard Fairbury and leave us a review! We’re excited to be more accessible to the world.


Filled Peanut Butter Cookies (Dairy and Egg Free Options) 

I call these our “Ohio cookies”, because it seems not many people in IL have had them before. I made a batch recently for some dear friends and they fell in love with them, too. They are so delicious. Try them for yourself. If you have too many, just drop them off at the store. We’ll help you out!

1 c. butter Crisco or coconut oil
1 c. peanut butter (I used natural peanut butter)
1 c. sugar
1 c. brown sugar
3 eggs (to make these egg free use 1 T. flaxmeal & 3 T. of water per egg)
1 t. vanilla
3 c. flour
2 t. baking soda
1/4 t. salt
1/2 c. peanut butter (I used natural and added more milk)
3 c. powdered sugar
1 t. vanilla
5-6 T. milk, dairy-free milk, or water
Cream together Crisco/coconut oil, peanut butter sugars and eggs. Add vanilla and remaining ingredients. Shape into 1″ balls. Place 2″ apart on cookie sheet. Flatten with a fork. Bake at 375 for 7-8 minutes. Leave on pan for one minute before removing. Allow cookies to cool completely before filling.
Filling: Mix filling ingredients and beat until smooth. Spread on half the cookies and top each with another cookie. Makes 4 dozen sandwich cookies.

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