DOCSLIB.ORG

Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information APRIL 2012 Vol. 92, No. 4 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION PRODUCTS INTRODUCED AT ISM SWEETS & SNACKS EXPO PMCA PRODUCTION CONFERENCE US CONFECTIONERY SALES RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org Monday, April 16 10:00 AM –10:45 AM Education Session: Crisis Communi- Arrival, Board Meeting, Optional Tour Day cations and Media Relations Joel Doepker, Ozarks Optional tour day. See optional tour day activities at Technical Community College. Get tips to deal with the retailconfectioners.org/regionals media to turn potential negative news into a positive experience. 8:00 AM 10:00 AM Executive Board Meeting 11:00 AM –11:45 AM Education Session: Interventions for 10:00 AM – 5:00 PM Board of Directors Strategic Planning Producing Safe Products Susan Moyers, PhD, Silliker Session and Board Meeting Labs. Practical steps to ensure good manufacturing Tuesday, April 17 practices (GMPs) within confectionery facilities will Committee Meetings and Education Day be shared. Starting with basic employee hygiene prac- 8:00 AM –11:00 AM Board of Directors Meeting tices, learn about work attire, eating and drinking, and 11:00 AM –3:00 PM Committee Meetings plant traffic patterns all impact food safety. Lunch on one’s own 11:45 AM –2:00 PM Candy Clinic setup 1:30 PM –5:00 PM Registration desk open Lunch on one’s own 2:00 PM Tour Bus Captain Orientation 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 3:00 PM –3:45 PM Education Session: Succession Planning tion: More than the Usual Suspects Susan Moyers Pres- and How to Prepare for the Future of Your Business entation continues, including practical steps to avoid Kendall Rawls, Rawls Group. Learn how to begin plan- microbial cross-contamination in food-production fa- ning for the future of one’s business. cilities. Learn to avoid transferring harmful microor- ganisms to finished products. 4:00 PM –4:45 PM Education Session: Succession Planning Roundtable Table groups will be given a different prob- 2:00 PM Candy Clinic followed by Kettle Talk Forum lematic scenario related to succession planning. After Open only to RCI members coming up with a solution for their given problem, each Candy Clinic: Ceative ideas shared among candymakers. group will share that solution. Kendall Rawls will serve Kettle Talk Forum: Asking and answering questions as the moderator. about making confections. 5:30 PM – 7:00 PM Suppliers Tell-n-Sell Welcome Recep- Dinner on one’s own tion. Hosted bar and hors d’oeuvres. 9:00 PMHospitality Suite hosted by RCI board president 7:00 PM – 8:00 PM Next Generation Event. Mixer for RCI members in their 20s and 30s Thursday, April 19 Tour Day and Banquet 9:00 PM RCI Hospitality Suite 7:00 AM –7:45 AM Registration desk open 7:00 AM –8:00 AM Buffet breakfast Wednesday, April 17 Education Day and Candy Clinic 8:00 AM Buses leave for off-site tours • Peterbrooke Chocolates production center — Fran- 7:30 AM –2:00 PM Registration desk open chise operation offering chocolate-covered cookies, pret- 8:00 AM –8:45 AM Welcome buffet breakfast zels, frozen truffles, popcorn and other confections to 9:00 AM –9:45 AM Education Session: The Power of Email their customers. Production facility is 4,500 sq. ft. and Marketing Pamela Starr, Constant Contact. Email adjoining retail space is 1,500 sq. ft. communications help businesses stay connected, gen- • Anheuser Busch brewery tour — Experience the process erate increased referrals, encourage repeat sales and in- of brewing and packaging Budweiser beer. still customer loyalty. Lunch at River City Restaurant The Manufacturing Confectioner • April 2012 35 RCI Spring Regional • The 3 Sisters Chocolate & Bakery features gourmet cup- • Savannah Sweets specializes in Southern candy, pecan cakes and specialty sculpted cakes. Also offers other local candies, chocolate pralines, fudge and divinity. food products in their retail store. • Whetstone Chocolates welcomes attendees to • Sweet Pete’s All Natural Sweets — Set in a wacky and their second retail store. whimsical house, Sweet Pete’s focuses on providing sim- • Tedi’s Olde Thyme Ice Cream — Henry and Esther ple sweets made with real cane sugar and natural flavors. Whetstone first opened their small ice cream store on 4:00 PM Buses return to the hotel (travel times are approximate) St. George Street in 1966. Today, this store remains a part of the Whetstone Chocolates experience. 6:00 PM Evening Reception • Claude’s Chocolate — Claude Franques and his 7:00 PM Awards Banquet featuring store awards and live wife, Nicole, create European chocolates. entertainment • Kilwin’s franchise stores offer chocolate, toffee, Friday, April 20 Tour Day of St. Augustine apples, caramel corn and fudge. • Castillo de San Marcos — More than 330 years 7:00 AM –7:45 AM Registration desk open old, this national monument was never conquered. 7:00 AM –8:00 AM Buffet breakfast Lunch at the Columbia Restaurant. 8:00 AM Buses leave for off-site tours • St. Augustine Alligator Farm & Zoological Park. • Whetstone Chocolates — First known for their Admission to the park is not included in the tour day, but fudge, the Whetstone family expanded their products RCI tour buses will provide complimentary transportation to fine chocolates in the 1960s. Today, they are focused from the lunch site. on adding artisan chocolates to their classic collection of fine chocolates; they now operate three retail stores. 4:00 PM Buses return to the hotel (travel times are approximate) • St. George Street— Self-guided walking tour of historic Dinner on one’s own St. George Street with these sweet shop stops: See you September 9 - 11, 2012 in Atlantic City! ") Presented by !""%& "!'%#& $"$&$!%#$!*%"!)#$"'&%! %*"'+&""&%&"&&%&!!"(&"!%!&$!%! &"'$ &"!&"!$*!'%&$* "$ "$!"$ &"!% !$%'!&"$%&$"!! (%&'%&)))#*!*%")" "$ (1-888-226-3989) SPONSORED BY THE RETAIL CONFECTIONERS ASSOCIATION OF PHILADELPHIA &!& &* "!(!&"! !&$ ! "!(!&"! ( &!& &* 36 April 2012 • The Manufacturing Confectioner RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention in San Francisco, California. The annual convention will be held June 11 – 15. More details are available on the RCI website. retailconfectioners.org Monday, June 11 cocoa-farming culture, the agricultural model plan and ed- ucation on best agricultural practices to maximize yields Arrival, Meetings and and quality while promoting sustainability, environmen- Optional Tour Day tal responsibility and fair trade. Trade Show set-up Optional Evening in San Francisco— RCI will provide a com- plimentary shuttle to transport attendees to and from the Board and Committee meetings host hotel and the Fisherman’s Wharf area in San Francisco. Tuesday, June 12 Dinner on one’s own Expo and Education Day Next Generation Event RCI Hospitality Suite hosted by incoming board president Trade Show set-up Jason Coblentz, Coblentz Chocolate Company Education Session: Wine’s Secret Crush on Chocolate; Rose Potts, Blommer Choco- Wednesday, June 13 late. Learn about the relationship be- tween wine and chocolate. Potts will Annual Meeting, Expo, Candy Clinic take us through wine and chocolate and Education Day making and present the parallels in the Breakfast and Annual Membership Meeting market, products, health benefits and Education Session: Packaging and Marketing for the Whole- regional differences as well as the fla- Rose Potts sale Segment; Dan Dermer, Sweet Packaging. Dermer will vors of each. discuss how to use packaging to market and distribute Education Session: Practical HACCP for Food Processors; confections in different wholesale dis- Heena Patel, Scientific Certification Systems. Learn the busi- tribution channels. He will demon- ness benefits and practical steps to building a complete strate how to increase sales by HACCP plan from Scientific Certification Systems, a com- segmenting one’s approach to reach pany focused on certification and verification of food qual- different markets and provide insight ity, safety and purity claims. into the services that need to be pro- vided to wholesale customers. Learn Trade Show Dan Dermer how to maximize your wholesale prof- Welcome Reception and Business Card Exchange on trade itability through the use of packaging. show floor Trade Show Associate Member Meeting Set-up for Candy Clinic & the Catalog Swap Education Session: Cacao Fino de Aroma: A Model for Quality and Sustainability; Education Session: What Juan Carlos Arroyave, Casa Luker. A dis- Does Natural Mean cussion of Cacao Fino de Aroma (fine- to You; Dennis flavored cocoa), the importance of this Witzel, consultant, type of product and why it is only and Joe Sofia, Cargill 7 percent of the world’s cocoa produc- Cocoa & Chocolate. tion. Arroyave will also talk about the Juan Carlos Arroyave When customers ask for a natural industry’s commitment to developing and advancing the Joe Sofia Dennis Witzel The Manufacturing Confectioner • April 2012 37 RCI Convention & Industry Expo chocolate or confection, there is no clear definition of what Friday, June 15 this includes, because the FDA has no clear definition. Witzel and Sofia will discuss common industry standards, Tour Day controversial ingredients, as well as the right questions to Breakfast Buffet ask your customers to find out how they define natural. Lunch provided on the tour Candy Clinic and Kettle Talk Guittard Chocolate Company — Founded in 1868, Guit- Evening Reception and Awards Banquet tard Chocolate Company is a family-owned chocolate company. RCI will tour Guittard’s Burlingame facility where Thursday, June 14 dried cacao beans are transformed into a variety of choco- late products for a variety of industries. Tour Day Golden Gate Bridge Breakfast Buffet Walking Chocolate Tour of San Francisco: A leisurely walk Jelly Belly Candy Company Factory Tour — Family-owned to visit some gourmet chocolate businesses. Attendees candy manufacturer in operation since 1898. Jelly beans, will receive a Chocolate Lover Card for discounts at many gummies, chocolate-covered treats and seasonal sweets.
Load more

Recommended publications
  • S'mores Cheesecake Recipes
    T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm.
    [Show full text]
  • ADVANCED RELEASE Higher Cocoa Content Further Intensifies The
    Contact: Lisa Henry or Melissa Toteda Baxter Group Public Relations 415-497-7414/415-567-2587 [email protected] [email protected] ADVANCED RELEASE Higher Cocoa Content Further Intensifies the Flavor of Ghirardelli Dark Baking Chocolate (SAN FRANCISCO, Calif.—(September 2005)—Ghirardelli Chocolate Company today announced a formula improvement to its award-winning line of premium dark baking chocolate. Savored by those who appreciate the highest-quality baking chocolate, Ghirardelli now boasts a more richly intense chocolate flavor than ever before. With enhancements including increased cocoa content, Ghirardelli is the first nationally available brand of baking chocolate to provide consumers with cocoa percentage information on its packaging of dark chocolate products. Ghirardelli has increased the cocoa percentage in its award-winning Bittersweet Chocolate Baking Bar, now 60% cocoa, and in its popular Bittersweet Chocolate Chips, which have the highest cocoa content (60% cocoa) of any national baking chip brand. The company has also added a new Extra Bittersweet Chocolate Baking Bar with 70% cocoa. Ghirardelli’s Unsweetened Baking Bar remains 100% cocoa. As an added benefit to bakers, Ghirardelli will be the first nationally available baking brand to include cocoa percentage information on its dark chocolate packaging. With an increasing number of chefs and recipes specifying the cocoa percentage of chocolate ingredients, Ghirardelli’s new packaging helps consumers accurately select precise levels of intensity of baking chocolate. “There is a growing trend towards dark chocolate in the U.S. Consistent with this trend, within the baking segment, bakers are beginning to explore and appreciate the rich range of intensities in flavor that dark chocolate can deliver,” says Steve Genzoli, Ghirardelli’s Head Chocolatier.
    [Show full text]
  • Chocolatiers and Chocolate Experiences in Flanders & Brussels
    Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
    [Show full text]
  • Goodberrys Menu
    Concretes Sundaes Includes your choice of flavours to MIX IN Includes your choice of 1 flavour ON TOP SMALL $5.95 Finished with Cream, Flake & a Cherry. Includes 1 Flavour. SMALL $5.90 Includes 1 flavour LARGE $6.90 Includes 1 flavour REGULAR $7.95 Includes 1 Flavour. Additional Scoop of Flavour 0.90c Extra LARGE $12.95 Specialty Sundaes Includes 1 Flavour. Kids M&M Additional Scoop of Flavour 0.90c Extra M & M’s, Cream, Sprinkles & a Tiny Teddy Biscuit. Speciality Concretes SMALL $4.50 LARGE $4.95 Caramel Crumble Violet Crumble & Caramel. Sandstorm Hot Chocolate Fudge & Malt. Cookies ‘n’ Cream Oreo & Choc Fudge. SMALL $6.50 LARGE $6.90 Nutty Professor Strawana Oreo & Peanut Butter Fudge. Banana, Strawberries, Cream & a Cherry. Chocky Road Snicker Marshmallow & Choc Chip. Carmel Fudge, Roasted Peanuts & Choc Chip. Mint Madness Better Butterscotch Mint Fudge & Choc Chip. Butterscotch Fudge, Pecans, Cream & a Cherry. Ferrero Rocher Truffle Nutella & Choc Wafer Hot Caramel, Hot Chocolate Fudge & Pecans. Fruit & Nut Hawaiian Wildberry & Almonds Pineapple, Banana, Macadamias & Coconut. Mango Pash Choc Crunch Marshmallow Fudge, Chocolate Syrup, Choc Crunch, Passionfruit & Mango. Cream & a Cherry. Butternut Smore’s Butterscotch & Macadamias. Graham Crackers, Marshmallow Fudge, Hot Choc Fudge. Berry Nice SMALL $6.90 LARGE $7.50 Raspberry & Marshmallow Fudge. Strawberry Spike Fudge Brownie Banana & Strawberry. Warm Fudge Brownie, Hot Fudge & Flake Chocolate. Rainbow Bright SMALL $7.50 LARGE $7.90 M&Ms & Sprinkles. Apple Crumble $7.90 Bountyful Warm Apple Crumble, Vanilla Frozen Custard & Whipped Coconut & Choc Chip. Cream Topped With Cinnamon. Golden Good Time Banana Split $9.95 Butterscotch fudge & Honeycomb Biscuit.
    [Show full text]
  • Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States
    J. Agric. Food Chem. 2009, 57, 9169–9180 9169 DOI:10.1021/jf901821x Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao ,† † § § KENNETH B. MILLER,* W. JEFFREY HURST, NANCY FLANNIGAN, BOXIN OU, # # † C. Y. LEE, NANCY SMITH, AND DAVID A. STUART †The Hershey Center for Health and Nutrition, P.O. Box 805, Hershey, Pennsylvania 17033-0805, §Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766, and #Department of Food Science and Technology, Cornell University, Geneva, New York 14456 A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (%fat), percent nonfat cocoa solids (%NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers.
    [Show full text]
  • Banquet & EVENT MENUS
    Banquet & Event Menus The Hermitage Hotel The Hermitage Hotel, opened in 1910, is a renowned Nashville icon known for its history, luxury and grandeur. The only Forbes Five-Star, AAA Five Diamond property in the state, the Hermitage prides itself on offering exemplary service and exceptional attention to detail. From the moment guests step into the hotel’s impressive Grand Lobby, they are met with an air of southern charm and timeless style. The boutique luxury property features more than 5,000 square feet of versatile event, banquet, conference and meeting space. This includes the 2,484-square-foot Circassian Walnut Grand Ballroom and 1,386-square-foot southern Veranda. One hundred years of history, culture and luxury make The Hermitage Hotel the perfect place to host your next meeting, event or gala. 231 Sixth Ave. N Nashville, TN 37219 615.244.3121 TheHermitageHotel.com 2 Double H Farms Capitol Grille Inspired In an effort to embrace a local and sustainable culture The award-winning Capitol Grille has a long and true to our Tennessee roots, The Hermitage Hotel’s rich history at The Hermitage Hotel and is among top own 250-acre Double H Farms and garden serve as our fine dining spots in Nashville. Focusing on the hotel’s primary source of vegetables, produce, and beef. sustainable practices, Executive Chef Cory Untch offers modern and creative interpretations of traditional Nestled in the hills of White Bluff, Tennessee, the Southern classics. hotel’s Double H Farms is an idyllic landscape of rolling pastures, babbling creeks and undisturbed wilderness. Throughout the menu you will notice items marked Known as the third largest cattle ranch in the state, with a CG.
    [Show full text]
  • GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the Best That GIFT BOXES Ghirardelli Has to Offer
    GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the best that GIFT BOXES Ghirardelli has to offer... E. A. CHOCOLATE FAVOR GIFT BOX · 5 pc C. CHOCOLATE CARAMEL GIFT BOX · 18 pc E. CHOCOLATE LOVERS ASSORTMENTGIFT BOX · 54 pc · Milk Chocolate Caramel Square · Milk Chocolate Caramel Squares (6 pc) · Milk Chocolate Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Square · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Raspberry Square · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Mint Square · Dark Chocolate Raspberry Squares (6 pc) #83995 · $15.00 ◊† · Dark Chocolate 60% Cacao Square · Dark Chocolate Mint Squares (6 pc) · Milk Chocolate Sea Salt Brownie Squares (6 pc) #84022 · $5.00 ◊† · Intense Dark Chocolate 72% Cacao Squares (6 pc) D. DARK CHOCOLATE ASSORTMENT GIFT BOX · 36 pc · Intense Dark Chocolate 60% Cacao Squares (6 pc) · Dark Chocolate Raspberry Squares (6 pc) · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) B. CHOCOLATE COVERED ASSORTMENT GIFT BOX · 7.83 oz. · Dark Chocolate Mint Squares (6 pc) · Dark Chocolate Covered Almonds (5.22 oz.) · Dark Chocolate Sea Salt Caramel Squares (6 pc) #83996 · $35.00 ◊† · Milk Chocolate Covered Raisins (2.61 oz.) · Intense Dark Chocolate 72% Cacao Squares (6 pc) · Intense Dark Chocolate 60% Cacao Squares (6 pc) #84023 · $10.00 ◊† D. · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) #84025 · $25.00 ◊† H C A B 2 ◊ = Catalog exclusive † = Online exclusive 1-888-402-6262 · GHIRARDELLI.COM 3 GIFT TOWERS CHOCOLATE COVERED I J K L M N F.
    [Show full text]
  • Gift Catalog How We Got FAMOUS
    Gift Catalog How we got FAMOUS . It all started with the Chocolate Chip Cookie. In 1978, The Famous 4th Street Cookie Company opened a stand in the Reading Terminal Market where shoppers lined up to buy delicious homemade cookies. These all-butter cookies have only the finest, premium, all-natural ingredients. Now, order online so you can be FAMOUS with friends, family and clients. Choose FAMOUS! Food Network: Fresh baked daily “One of the best bakeries in the US” Distinctive, beautiful packaging Philadelphia Magazine: “Best Cookie” Shipped anywhere in the US 2 Gift Towers Give the Perfect Gift All gift tower assortments include a “treasure” box of treats on top and a gift box of cookies on the bottom (Medium 12 cookies; Large 18 cookies). A Medium Gift Tower $44.95 B Large Gift Tower $54.95 Famous Classic Tower Chip Champs Tower Bunch of Nuts Tower Box 1: Assorted Chocolate Box 1: Colossal Chocolate Chip Cookies (6) Box 1: Assorted Chocolate Covered Covered Pretzels (12) Box 2: Chocolate Chip, Chocolate Chip Pretzels (12) Box 2: Chocolate Chip, Oatmeal Raisin, Walnut, Peanut Butter Chocolate Chip, Box 2: Chocolate Chip Walnut, Peanut Butter, and Chocolate Chip and White Chocolate Chip Cookies Chocolate Chip Macadamia Nut, Walnut Cookies Chocolate Chip Pecan, and Butter Chocolate Lovers Tower Almond Cookies American Classic Tower Box 1: Famous Fudge Brownies (12) Box 1: Famous Fudge Brownies (12) Box 2: Chocolate Chip, Peanut Butter Chocolate Chip Tower Box 2: Chocolate Chip, Oatmeal Raisin, Chocolate Chip, Chocolate Chip Macadamia Box 1: Colossal Chocolate Chip Cookies (6) Sugar, and Snickerdoodle Cookies Nut, and Chocolate Chip Pecan Cookies Box 2: Chocolate Chip Cookies A B Order online at famouscookies.com or call 215.625.9870, today! 3 Distinctive Famous Gifts Be Distinctive .
    [Show full text]
  • Using Marshmallow Cream in Fudge Receipt
    Using Marshmallow Cream In Fudge Receipt obovoid:unmechanised.Nucleolated she Ben whiffets Which subintroducing inconveniently Robert psychologized no uncouthness and percolate so insolently relativizes her premaxilla. that dryly Morrie after lighter Umberto her birling transmitting? childishly, Tully quite is This in fudge mixture Chocolate Marshmallow Fudge Joyofbakingcom Video. Easy Chocolate Fudge Recipe Brown Eyed Baker. Apple and the Apple logo are trademarks of Apple Inc. Peanut Butter Fantasy Fudge is the perfect warehouse for you. Added was always used. Another link in marshmallow cream of using this site uses cookies enable cookies and melt it worked a boil over medium heat and place. Marshmallow creme makes the middle layer extra fluffy. Super Easy so See's Fudge Recipe Favorite Family. Wondering where can buy Marshmallow Fluff? This recipe used to a found pay the back of me well known brand of marshmallow cream. How you Make Fudge The Best Microwave Fudge Recipe. It turned out perfect! To murder certain the sugar dissolves completely, place slip cover match the pan or two wide three minutes after the mixture begins to boil. Fudge is best stored at room temperature in an airtight container. Stir while the mixture heats to dissolve the sugar. Maybe your marshmallows in use a different flavors do have to generate a spatula around two, cream but without notice, use natural strawberry flavor! Add chocolate pieces in a fantastic richness to chime in foil really do you using marshmallow cream fudge in your risk ruining their advertising program designed to? Thanks again, this helped a lot! When marshmallow cream to use marshmallows used to your spoon and beat too.
    [Show full text]
  • Holiday Candy and Fudge Collection
    Watkins Products and Home Business Opportunity Home Holiday Candy and Fudge Collection Stages of Candy Making Below BEST EVER FUDGE 2 cups of sugar 2 tablespoons of butter 1/3 cup of white Karo syrup 2/3 cup of milk 2 squares of chocolate Watkins Online 1 teaspoon Watkins Vanilla Catalog Sales, specials, recipes, Put all of the above into a heavy saucepan and cook until a soft ball forms (about 5 minutes). gift baskets, gift Beat until slightly thick. Then add any of your favorite nuts. Put in a buttered square cake pan. certificates Let set until cool and cut into squares. Pricelists Watkins Home BUTTERMILK FUDGE Business Opportunity 1 teaspoon of soda Around the Kitchen 1 cup of buttermilk 2 cup of sugar Table - Watkins 2 tablespoon of corn syrup Newsletter 1/2 cup of margarine Subscribe to 1 cup of nuts Around_the_kitchen_table Blend soda and buttermilk, stirring well. Pour sugar into large pan; add buttermilk mixture, corn syrup and margarine. Bring to a boil, cook to 240 degrees F on candy thermometer or to medium soft ball stage. Remove from heat, beat well, stir in nuts. Pour candy into buttered dish or drop by spoonfuls onto waxed paper. VanillaSage Blog BUTTERSCOTCH FUDGE Good Tastings 2 1/2 cups of white sugar Customer Rewards 1 1/2 cup of brown sugar Locate a Watkins 1 stick of butter Associate near you 1/8 teaspoon of salt 1/2 cup of white syrup Facts About Vanilla 1 cup of light cream Cinnamon - The Sweet 1/4 teaspoon of butterscotch flavoring Spice of Life 1 cup of chopped pecans Add Pep to Your Food Combine and cook to a soft ball stage (when dropped in cold water).
    [Show full text]
  • Clapping Games General Descriptions Apple on a Stick
    Clapping games The material in this document derives from two sources. Some of it is cited directly from the material supplied by school students in response to Section 7 of the original questionnaire. Some of it is material provided by students during school visits. This material varies considerably in the degree to which it is a direct citation of what was said, or a digest of the information provided. General Descriptions W12 A variety of rhymes accompanied by a combination of claps with yourself and a partner or round a circle. K25 – visit material Clapping games demonstrated, but words minimal. Apple on a Stick R4 In this clapping game you just have to repeat the actions over and over again. The rhyme goes like this: Apple on a stick Makes me sick My heart beat 2-4-6 Not because you’re dirty Not because you’re clean Not because you kiss the boys Behind the magazine. The boys boys having fun Here comes a lady with some blueberry buns She can wriggle She can rock She can even do the splitz But I bet ya 10 bucks She can’t do this Close your eyes and count to 10 If you make a mistake You’re a big fat hen. 1-2-3-4-5-6-7-8-9-10 You did/didn’t make a mistake So that’s the end And we are friends. V8-AK1 – visit material Apple on a stick Makes me sick ©Laurie and Winifred Bauer 2002 1 NZ Playground Language Clapping Games Makes my heart beat two four six, Not because it's dirty Not because it's clean, Just because I kissed a boy Behind a magazine.
    [Show full text]
  • Chocolate & Diamonds
    DeDicateD to BRUXPATS&BUSiNeSS PEOPLe iN Brussels FREE-N°5/NoV. DEC. 2007 Togethermagazine Subscribe for free at www.together-magazine.eu CHOCOLATE & DIAMONDS DISCOVERY A guided Tour & Taxis tour REAL ESTATE ‘Master plan’ for EU-quarter facelift ? eDITORIAL The new Saab 9-3. www.saab.be Design and power from the nature. Saab was born in the heart of Scandinavia. FIRST LAST WORD No surprise then that the new Saab 9-3 range features a sleek, sporty design that breathes purity and undeniable purpose. Next to diesel and petrol engines, each new Saab 9-3 model is available with BioPower. This engine fuelled with bioethanol (E85) is designed to respect the environment and to give you even more power with radically less emissions. The new Saab 9-3 BioPower. 007’s fifth and final we offer good luck wishes for launch of our website will edition of Together 2008 and some free advice – bring even more exclusive Magazine make getting up early one of (and regularly updated) celebrates our your New Year’s resolutions! content, and we are also first year of aiming to increase our 2publication. A time for us all From our perspective, such publication frequency, to take stock. Following the competition in fact pushes us to make the move to monthly. not-so-auspicious first to keep providing our readers Join us in January, for edition, we managed to find with top-quality, fascinating a further update on our our natural rhythm – features. With each new innovations. Until then, a constant dialogue with edition, hundreds of the Together Magazine team our readers and partners subscription orders wishes all our readers a very has enabled us to position have been placed at merry festive season and the title as a significant player www.together-magazine.eu – a Happy New Year – on the expats leisure why not join the happy Joyeux Fêtes! magazine scene.
    [Show full text]