You’ll have to stop by for our full spread of The Christmas House mixes, jarred foods and other gourmet delights. Honestly, there’s too many to list.
Savory Saltine Seasoning
- Turn four tubes of Premium Saltine Crackers into the most amazing party crackers you’ll ever serve.
- peanut butter and chocolate coated potato chips
- made near Syracuse, NY, they are as delicious as you are imagining!
- Definition of Summertime Treat: A crisp cookie crust with a cheesecake and Blueberry Jam filling.
- Serves: 12–18
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water
- 16 ounces (2 packages) softened cream cheese
- 1/2 cup sugar
- 1 teaspoon Pure Vanilla Extract
- 2 eggs
- 1 cup of our Blueberry Jam (or change the flavor to match your tastebuds:-)
- Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
- Place flour, sugar and salt in food processor and pulse.
- Add butter and process until the dough begins to form a ball, adding ice water if necessary.
- Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
- While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
- Add eggs and mix just until eggs are incorporated.
- After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
- Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
- Bake at 350 degrees F for approximately 35–45 minutes or until center is set. Allow to cool in pan.
This refreshing dessert is wonderful served with pound cake, cookies or fresh berries. Serves: 8
- 1 cup Blueberry Jam
- 1/2 teaspoon minced lemon zest
- 2 cups water
- Combine Blueberry Jam, lemon juice, zest and water in a bowl.
- Either freeze according to directions for an ice cream maker or pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.
- Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.
- We carry a number of different dip mixes but certainly our signature series is the delicious favorites from Carmie’s Kitchen. Our varieties change all of the time (we usually sell out fast of whatever we are tasting that week…not matter how well I think I am planning it) but we carry a great selection.
- Even when we’re not smack dab in the middle of cocoa season our hot cocoa mixes sell! Our best selling cocoa is the individual packages. The packaging is just so darn cute, the price is right, and they are perfect to jazz up a gift basket or stuff in a stocking (in case Santa needs some ideas when we get closer:-)
Other Fun Foods…great as stocking stuffers.
- Slushie mixes in a variety of flavors…a summertime favorite
- Cheeseball mixes. It has only been recently that I discovered the joy of the “sweet” cheeseball mixes. The chocolate ones are very popular..but that’s not a surprise really is it?
In the food “Family”, you’ll also find
- a wonderful selection of fun, and some are personalized, tea towels
- select serving pieces
- a few cookbooks, most of which are 50% off
- kitchen gadgets. This category changes quickly so get it while we’ve got it!
Elf Michelle’s Winning Pie Recipe
- Elf Michelle won the pie contest through Finger Lakes Wine Country! Below you’ll find her winning combo!
APPLE PIE-EYED Crust -
2 1/2 cups all purpose flour 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled lard, cut into 1/2 inch cubes 5 tablespoons (or more) ice water
Filling - 2/3 cup Thompson seedless raisins 1 cup Finger Lakes Distilling Maplejack Liqueur 9 NYS Cortland apples, peeled, cored & sliced thin 1/2 cup sugar 2 teaspoons cinnamon 3 tablespoons butter
Preparation - Place raisins in a shallow, non metallic container and cover with Maplejack liqueur. Cover and let sit for at least 1 day but preferrably 3 days. Uncover occasionally to stir and add more liqueur as needed so that the raisins are always completely immersed. When you are ready to make the pie, drain the raisins, reserving the liqueur.
Crust - Mix flour, sugar and salt in food processor. Add butter and lard, blend with pulse button until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Soften slightly at room temperature before rolling out.
Mix sugar & cinnamon together in a small bowl. Line bottom of pie dish with one crust, making sure it overhangs the pie dish enough to crimp together with the top crust. Arrange apple slices in the crust making sure to cover the entire bottom without any gaps, then continue until the crust is half full. Sprinkle with half of the cinnamon sugar around the entire top of the apples. Sprinkle half of the raisins on top of apples evenly. Repeat for a second layer to the top of the crust. Dot butter around the top of the apples.then top with second crust. Crimp crust edges together & pinch in a wave pattern. Tear off thin strips of aluminum foil and fold over the crimped crust. Place pie on a baking tray and position rack in center of the oven. Bake at 425 degrees for 15 minutes then turn the oven down to 375 and bake a further 35 - 40 minutes or until apples are soft and crust is golden. Cool for 45 minutes and serve warm with vanilla ice cream with remaining maplejack liqueur drizzled over ice cream.