Learn More About Essential Oils for Energy and Spring Cleaning. Free Class Tues April 23rd 6:30 pm
Dear Hungry You,
We might be dried and shriveled, but we promise we’re sweet!
Eat us in snack mixes, oatmeal, yogurt, energy bites, or just plain.
Use us as reward treats, or for food art.
The Country Cupboard Dried Fruit Team
(Strawberries, Cranberries, Goji Berries, and Cherries. Pineapple, Dried Apples, and Bananas. Plantains, Apricots, Raisins, Currants, Dates, Prunes, and Papaya.)
There’s the truth, straight from them. With all those chewy choices, life won’t be boring! Stop in for your favorite or try something new!
LATEST & GREATEST: WHITE COATING DISCS
Just in time for Spring and Easter treats!
LATEST & GREATEST: GUMMI BUTTERFLIES
Bursting with flavor and flying out of the store!
Hello Pollen, Good-bye Symptoms!
Don’t wait for the sniffles, itchy eyes, and sneezing to arrive. Use Lemon, Lavender and Peppermint essential oils to keep you from getting symptoms this season.
4 ways to purchase:
*Individual oils, 15 mL each: Lemon $15, Lavender $30, Peppermint $29
*LaLePep: Pre-mixed 5mL bottle of all 3 oils. $11.99
*Intro Kit: 1 5 mL bottles of the 3 oils $28.99
*Tri-Ease: a softgel that contains all 3 essential oils. $28
**All available at The Country Cupboard.
Delicious Deli Deals
This sale runs for two weeks – until April 30th
Pan Roasted Turkey
normally $7.19 – now $6.19
normally $4.89 – now $3.89
normally $5.69 – now $4.69
Pull-Apart Easter Blossom Bread
prep time 45 min, bake time 25 minutes, total time: 4 hours | serves 20
Don’t be scared by the long list of instructions or the time factor. Just follow the step-by-step and you’ll be excited to create something so pretty and yummy.
- 6 c. all-purpose flour*
- 1 T. rapid rise yeast*
- 1/2 c. white sugar*
- 1/2 c. butter*
- 1 3/4 c. milk
- 3 eggs, beaten*
- 1 lemon, zested and juiced
- 1 egg yolk*
- 1 T. water
- 1/2 c. seedless raspberry jam*
- 1 c. powdered sugar*
*Ingredients available at The Country Cupboard
- In a large bowl, whisk together 4 cups of flour, the yeast, and white sugar. In a saucepan over low heat, melt the butter with the milk until the mixture is warm, about 110 degrees F. Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
- Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.
- Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
- Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
- Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.
- Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
- Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.
- Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners’ sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.
A Peek in the Pantry
Classes at The Country Cupboard
Digest good information and good food. You must preregister. Stop in, email or call to sign up. Space is limited.
*Essential Oil Refresher
Tuesday, April 23rd 6:30-8 pm
A fun free class to refresh or begin your knowledge about oils and get those unused bottles off your shelf and into your life! Experience and learn the uses for the most popular oils as well as the three ways to use them. Get a free 2 ml Wild Orange if you bring a friend!
Thursday, May 2nd 6:30-7:30 pm
Guest speaker, Rachel Rauch, will be joining us for this class! She is a Doctor of Naturopathy, Master Herbalist, and a Natural Health Consultant and has a passion for teaching and educating on this topic. Learn the basics of hormone balancing and how hormones affect sleep, energy, weight, thinking and our mood.