 Cupcakes for a Cause! |
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Reinwald's Bakery is thankful for the opportunity to help children who have been affected by a cancer. Throughout the month of October 50 cents from each cupcake sold will be donated to Cancer Care for Kids. The non-profit organization founded in 1944 has been dedicated to providing free support to children and teens who have cancer themselves or have a family member who has been diagnosed. In 2004 the organization formed cupcakes for a cause in New York City. The program has been quite a success with over $60,000 raised last year. With offices located in Woodbury, Ronkonkoma, and Oceanside Cancer Care supports Long Islanders affected by the illness.
The event is scheduled for October 20-26 however at Reinwald's this delicious opportunity to help is extended for the entire month of October. Come in and enjoy our decorative cupcakes this month for a treat that is as rewarding to you heart as it is your mouth.
Cupcakes are fun no matter your age, but if you are craving something a little more sophisticated and still want to help the cause try our variety of individual desserts. We will also be donating 50 cents from each individual dessert sold. |
From the Reinwald's Home Kitchen |
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Hearty Beef Barley Soup
I love cooking soups, they fill the house with a sense of warmth and comfort.
1 pound stew meat
1 1/2 TBS Oil
1 Qt Beef Broth
1 Medallion Onion Finely Chopped
1 Stalk of Celery
1 Clove Garlic finely chopped
1/2 Cup Barley
1/2 Cup Chopped mushrooms
1 or two cups chopped vegetables
(1 small package of frozen mixed vegetables or else whatever is in the refrigerator. I shy away from broccoli, cauliflower and eggplant; pretty much anything else is fair game)
1 cup of chopped fresh tomatoes
(a small can of chopped tomatoes will work fine)
1 large potatoe in small pieces
2 Bay leaves
Salt and Pepper to Taste
Marjoram or Oregano & Basil Mix
In a stock pot heat oil and brown meat. Then add onions and celery to saute to bring out a little of there sweetness. Add broth, barley, mushrooms, salt and pepper, bay leaves and garlic. Bring to a boil then reduce to a simmer. Cover and cook for 45 minutes. Add the rest of the ingredients and perhaps a little water and cook for another 20 minutes or until the potatoes are cooked. Get the Rye toast ready and enjoy.
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