We always have fun choosing items for our food cart.
Walden Farms ZERO CALORIE Products
- These are also NO carbs, NO cholesterol, NO sugar, NO fat, NO Gluten and Kosher!
- Our stock changes not just daily…but HOURLY….on this great new line!
- If we do not have the item in stock that you are looking for, let us know and we’ll save it for you from our next order (orders come in weekly)
- CALL OR STOP BY for availability as we are always out of something (or we’ll reorder it just for you)!!
- All items are $5.99 or 2/$10.00 (except individual packets are $1.00 each)
- Bacon Ranch
- Balsamic Vinaigrette
- Bleu Cheese
- Buttermilk Ranch
- Chipotle Ranch
- Creamy Bacon
- Creamy Italian
- Honey Balsamic
- Honey Dijon
- Italian Sun Dried Tomato
- Jersey Sweet Onion
- Pear & White Balsamic Vinaigrette
- Raspberry Vinaigrette
- Sesame Ginger
- Super Fruits Balsamic
- Thousand (1000) Islands
- Zesty Italian
- Testimonial: “I am a member of Weight Watchers. At yesterday’s meeting, another member mentioned that she had discovered your salad dressings. At Weight Watchers we turn our food into a certain number of points. I can’t speak for anyone else, but I certainly got excited to hear that 1 portion (2 tablespoons) of your salad dressing is ZERO points! So I decided to try it…that afternoon I bought the blue cheese flavor. I must admit that when I saw the zeros all over the nutrition label - 0 calories, 0 fat - I automatically assumed it might also be “0” in flavor. Boy was I (happy to be) wrong! It is delicious! I am assuming that your other flavors are too, so I intend to try them as well. These will now be my permanent salad dressings!”
- Some items are available in packets for your purse and come 6 in a box (but we also have some available individually) These items include:
- Creamy Bacon Dressing
- Honey Dijon Dressing
- Italian Dressing
- Ranch Dressing
- 1000 Islands Dressing
- Pancake Syrup
- Chocolate Syrup
- Amazin’ Mayo
- Chipotle Mayo
- Honey Mustard Mayo
- Pomegranate Mayo
- Ranch Mayo
- Apple Butter
- Cranberry Sauce
- Orange Marmalade
- TESTIMONIAL: We opened our first jar of Fruit Spread this morning and it is delicious. Even though my husband does not have diabetes like I do, I have been trying to get him to eat the “sugar free” products that I do. Even he commented on how good your Fruit Spread is. Thank you so very much for developing these quality products.” Nell M.
- Pasta Sauces
- Garlic & Herb
- Tomato Basil
- BBQ Sauces
- Hickory Smoked
- Thick and Spicy
- Fruit Dips (Jar)
- TESTIMONIAL: “I thought I would try the marshmallow fruit dip with no calories- how bad could it be I thought- and with no calories or sugar, I’m game. Well, by the time I got home from the store- (my husband was driving)- I dipped all my grapes, some pretzels, rice crackers and a few blue berries and would have done more had we not pulled into the driveway.”
- Veggie/Chip Dips (Jar)
- Bleu Cheese
- French Onion
- Seafood Sauce
- Whipped Peanut Spread
Made Just For The Christmas House
- “Mark Twain Country” line of jellies, salsas, grill sauces, pub mustard…and on and on!
- Jellies: Red Pepper, Green Pepper, Jalapeno Pepper
- Jams and Preserves
- Fruit Butter: Apple, Pumpkin, Sweet Potato and others
- BBQ sauces, glazes and grilling sauces
- Returning in the fall of each year…..
- Mark Twain Country Beer Bread $7.99
- Finger Lakes Wine Country Wine Candy Bars (available in chardonnay, cabernet and merlot) $4.99
- Finger Lakes Wine Country Wine Cake Mixes ($8.99)
- The Christmas House Margarita Cake Mix
Savory Saltine Seasoning
- Turn four tubes of Premium Saltine Crackers into the most amazing party crackers you’ll ever serve.
- now available in many flavors
- peanut butter and chocolate coated potato chips
- made near Syracuse, NY, they are as delicious as you are imagining!
- Our #1 item from Stonewall Kitchens is their Wild Maine Blueberry Jam but cooks tell us the other products are “almost, but not really…” as delicious!
- Serves: 8–12
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp baking powder
- 1/4 Tsp salt
- 2 sticks (1 cup) unsalted butter
- 2 eggs, beaten lightly
- 1 cup sour cream
- 1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
- For the Crumb Topping:
- 1/4 cup plus 2 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plus 3 tablespoons flour
- 1 cup walnuts, chopped
- 1 teaspoon cinnamon
- 4 tablespoons cold butter in pieces
- Pre-heat oven to 350 degrees.
- Butter a 10” bundt pan and lightly dust the inside with flour.
- In a mixer, or by hand, cream sugar and butter until light and fluffy.
- Add eggs, blending well, and then add sour cream. Mix until combined.
- Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
- Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
- Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula.
- Gently spoon the blueberry mix into the batter “trough”, being careful not to touch the side of the pan.
- Pour the remaining batter over the jam and smooth the top.
- Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
- Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!
- Directions for Crumb Topping:
- Combine all crumb topping ingredients in a medium size bowl.
- Using a pastry blender, or two knives, cut the butter into the dry ingredients until a crumb mixture is formed. Work the last few seconds with your hands to form large crumbs.
- After completing step # 9, sprinkle the crumb topping over the batter. *Continue baking as described in step #10.
- 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 Stonewall Kitchen Wild Maine Blueberry Jam
- 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.
- 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 1/2 teaspoon minced lemon zest
- 2 cups water
- Combine Wild Maine 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.
- Thanks to Kim Gallagher - Stonewall Kitchen
- Serves: 4
- 1 cup (1–13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
- 1 cup heavy cream (or light if you prefer)
- 2 Tbsp.Chardonnay (or similar white wine)
- 2 Tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 1/4 cup water
- A dash of cinnamon
- Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
- Add the remaining ingredients to the jam and mix until uniform.
- Chill in the refrigerator. This soup can be made a day in advance.
- Stir before serving and add a little more water if too thick.
- Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.
- We carry a number of different dip mixes but certainly our signature series is our private label Mark Twain Country dips. 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. Plus every Saturday is Samplin’ Saturday where you get a sample AND a discount:-)
- 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 that we get from Village Gourmet. 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:-)
Prices? $1.50 each
Peppermint Pig (and his friends)
- Are you familiar with the tale of the peppermint pig? While the pig is honored in Victorian holiday tradition as a symbol of good health, happiness, and prosperity, these special “Peppermint Pigs” are made in Saratoga Springs, NY and, as their website tells us, now represent so much more. They represent an old-fashioned Christmas. There’s also Pigsy Dust, a Pig Puddle, and cracked pig (small bitesized pieces). Besides their famous pigs, Saratoga Sweets is also known for their delicious chocolates. Yummmm….
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 realy 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, some 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!
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
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
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.