 
Contact Us
Phone: 877-312-8477
Phone: 304-270-1006
Fax: 304-270-1006
Address
PO Box 552
Falling Waters, WV 25419
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What’s Cookin’ in the valley
Dreamsicle Punch
from Savannah Cinnamon & Cookie Company
DIRECTIONS:
Pour 1 gallon cold orange juice, 2 liter bottle ginger ale and
2 cups Peach Mix into a punch bowl. Just before serving, float (1/2 gallon) scoops of orange sherbet or vanilla
icecream on top and garnish with frozen peach slices. This is very pretty for weddings, showers or receptions.
Spinach-Artichoke Hot Dip
from Wind & Willow
INGREDIENTS:
You'll need one package of Wind and Willow Spinach-Artichoke
Mix
8oz cream cheese
1/2 stick (1/4 cup) softened butter or margarine*
1/4 cup sour cream
1/8 cup milk or cream
DIRECTIONS:
Combine and heat on top of stove stirring constantly until smooth.
For a spectacular presentation scoop out the center of a small, round loaf of bread and reserve the bread pieces.
Fill the scooped out area with hot cheese mixture and use the reserved bread pieces for dipping!
Spinach-Artichoke Hot Hors d'ouvres
from Wind & Willow
NGREDIENTS:
You'll need one package of Wind and Willow Spinach-Artichoke
Mix
8oz cream cheese
1/2 stick (1/4 cup) softened butter or margarine*
one 8-oz. can of crescent rolls or pastry dough
DIRECTIONS:
Cut crescents into 3 inch squares, Place 1 tsp. of cheese spread
in the center of each square. Fold in half to form a triangle. Press to seal edges. Cut a slit in the top to vent
steam. Sprinkle the top with parmesan cheese if desired. Bake at 350° for 12-15 minutes or until golden brown.
* Low Fat Alternative: Simply omit butter and use no-fat cream cheese! Some flavors may not set up in a ball, but
still taste great and may be used as a spread!
COCONUT CUPCAKES
from the Barefoot Contessa
INGREDIENTS
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 extra-large eggs at room temperature
* 1 1/2 teaspoons Nielsen-Massey pure vanilla extract
* 1 1/2 teaspoons Nielsen-Massey pure almond extract
* 3 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 cup buttermilk
* 14 ounces sweetened, shredded coconut
FOR THE FROSTING:
* 1 pound cream cheese at room temperature
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon pure almond extract
* 1 1/2 pounds confectioners' sugar, sifted
DIRECTIONS
Preheat the oven to 325 degrees F. In the bowl of an electric
mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about
5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add
the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the
tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack
and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed,
cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix
until smooth.
Frost the cupcakes and sprinkle with the remaining coconut. |
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