While the temperatures outside might say otherwise, fall treats are here! Your favorites Gummi Candy Corn, Sour Jelly Pumpkins and Candy Corn have returned, along with Caramel Apple Dip. New this year are Pumpkin Pie Fudge, Caramel Apple Fudge and my favorite Fall Festival Mix. Everything in this mix has a different taste such as lemon, caramel, cinnamon and orange. It’s made by Jelly Belly so you know it’s delicious!
Hard Salami – normally $6.59 – now $4.89
Coffee – $1 off a bag
Caramels & Caramel Candies – $1 off Wrapped Caramels, Salted Caramels and Caramel Bits
Up to 50% off on items in the deli:
Colby – $3.99
Swiss – $4.79
Muenster – $2.29
Pepper Jack – $3.99
Hard Salami – $3.29
German Bologna – $3.09
Virginia Ham – $3.19
Tavern Smoked Turkey – $5.19
Tuesday, September 8th – 7pm
Health Snacks & Bites
Peach Pie Oatmeal Cookies– 15 cookies
All ingredients available at The Country Cupboard
- Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
*For the gluten-free flour, this blend works well: ½ cup millet flour, 2 tablespoons tapioca flour, 2 tablespoons brown rice flour, and ½ teaspoon xanthan gum.
***Peaches that are fresh, frozen and thawed completely, or canned in 100% juice and thoroughly drained will all work.