Scoops of News
So what has happened at The Country Cupboard in the past week? Our first cooking class Coconut Oil 101/10 Steps to Healthier Eating was held on Tuesday with what we thought was great success from the feedback we received! We chatted about healthier eating while munching on homemade granola bars. Join us at one of our classes!
Four new types of cheese entered the cooler on Wednesday. They are cream cheese and mozzarella, cheddar and Mexican shredded cheese.
On Friday, the talk wasn’t about what was new inside, but about what was happening outside the store and down the road (an accident on the curve). Some stopped in to get a scoop of this and that and some stopped in to get the scoop on the accident.
Either way, the first 15 customers on Friday and Saturday popped blue balloons. They either received a discount or a FREE item.
Also this week a whole shipment of Sami’s gluten-free bread arrived, including more banana bread, pumpkin bread and NEW onion bagels. I wanted to sample one just from the smell of them!
Speaking of bread, have you tried one of our sandwiches lately made with homemade an Italian Parmesan bun? They are amazing! Check out the valentine recipes below. I couldn’t decide which one was better, so I included both!
3 Ingredient Valentine’s Day Candy Fudge – Serves: 9-12
1 can sweetened condensed milk
1 bag (about 2 cups) white chocolate or vanilla chips
1 bag Valentines Day candies (Our Valentine Deluxe Mix will be perfect!)
optional: sprinkles (we have pink, red and purple sugar, along with Valentine’s sprinkles)
Line an 8×8 inch pan with wax paper or nonstick foil and spray with cooking spray.
In a medium sauce pan, add condensed milk and chocolate (or vanilla) chips. Melt over medium-low heat, stirring throughout, until smooth. Gently stir in candies (reserve about ½ cup). Pour mixture into prepared pan. Sprinkle reserved candy onto mixture, gently pressing into fudge (if you want to add sprinkles, do it now!). Allow to cool at room temperature overnight before cutting into squares. (You can also put it in the fridge to speed up the process!) Store in airtight container.
Cinnamon Heart Popcorn
A delicious Valentine’s Day twist on caramel popcorn – ALL ingredients available at The Country Cupboard!
1/4 cup butter
1/4 cup corn syrup
1 cup hot cinnamon candies
8 cups popped popcorn (about 1/3 cup unpopped white popcorn kernels)
- Pop the popcorn and set it aside.
- Preheat the oven to 250 degrees F.
- Cover baking sheets with parchment paper.
- Combine the butter, corn syrup and hot cinnamon candies in a pot over medium-low heat and bring it to a boil.
- Cook for 5 minutes stirring constantly.
- Pour the liquid over the popcorn in a large pot and stir it up.
- Spread it onto the cookie sheets and bake for 30 minutes.