Have you wanted to try your hand at making healthful bread, but are not sure where to start?  If so, then you might want to sign up for a bread making workshop held at Sweetwater Baking Company.  Click here to view the flyer with all of the details!

ICED by Betsy will have the following flavors at the market this week: 

Pure- A simple & elegant vanilla cupcake filled with vanilla mousse. Frosted with vanilla buttercream and topped with white sugar crystals, and a single pink heart.

The Odd Couple- Our signature chocolate cake with a sweet caramel filling. Frosted with salted caramel buttercream and topped with a  chocolate covered pretzel. The perfect salty/sweet treat!

Chocolate-Covered Strawberry- Our signature chocolate cake filled with fresh strawberry cream. Frosted with refreshing strawberry buttercream. Topped with a freshly-dipped chocolate-covered strawberry.

Southern Belle- A moist red velvet cake with a light chocolate flavor and a distinctive red color. Filled and frosted with velvety smooth cream cheese frosting. Topped with red velvet crumbs and a chocolate heart.

Betsy Gibbons

(610)755-7062

email: cupcakes@ICEDbybetsy.com

website:

www.icedbybetsy.com 

Pure Scents will have your Valentine's favorite candles! We are bringing Love Spell, Red Hots, Sexy Woman and Sexy Man, along with a big selection to find a scent for your sweetheart!
Introducing our new Scented Votives! For all the people you heart on February 14th! Our votives are $5 each or buy 5 for $20. While supplies last.

Margaret Mace

Pure Scents Candle Company  

website:www.purescentscandlecompany.com 

sales@purescentscandlecompany.com 

website: www.SaintPetersBakery.com 

Email: Melanie@SaintPetersBakery.com 

Phone: 610-469-7501

Wild for Salmon will be here with a selection of their wild caught Alaskan salmon!  You can contact them to pre-order if you like.
    

 Wild for Salmon is a local business that provides fresh/frozen wild Alaskan sockeye salmon at a common good price. Wild for Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.

The salmon is caught by Jen and Steve in Bristol Bay, Alaska, during the months of June and July and brought home to be sold at farm markets, restaurants and health-food stores. Pre-orders are highly recommended.                                                                                                                                  Contact Info  

Steve & Jenn Kurian

Email:info@wildforsalmon.com

Web:

www.wildforsalmon.com 

Phone: 570-387-0550

Quick Veal Cacciatore

1/3 cup all-purpose flour

Four 4-oz. veal cutlets, pounded 1/4 inch thick*

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

1 Tbs. unsalted butter

1 small yellow onion, chopped

2 medium cloves garlic, minced

8 oz. sliced cremini mushrooms (3-1/2 cups)*

1 cup canned diced tomatoes with juices**

1/2 cup dry white wine

1-1/2 tsp. chopped fresh rosemary*

Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. pepper. Dredge in the flour and shake off any excess.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Working in batches if necessary, cook the cutlets until dark golden-brown, 1 to 2 minutes per side. Transfer to a large plate as they finish.

In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper.

Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 to 2 minutes. Serve immediately.