Welcome to this weeks menu!
Below you will find digital copies of all the recipe cards for the current week.
This page will be updated every Tuesday prior to meal delivery. There are also printable versions available by clicking on the image of each recipe.
Have a delicious week!
The Local Rhoots Team
This Week's Cooking Instructions
(regular pdf versions will return for the week beginning 11/30)
Baking Instructions for Treats from Icebox Bakery
Preheat oven to 375ºF. Bake from frozen, uncovered, for 40-45 minutes, (or from refrigeration for 25-30 minutes) or until internal temperature reaches 160ºF. Cover if needed to prevent excessive top browning.
Preheat oven thoroughly. Place frozen scone(s) on a thin, metal baking sheet (optional: lined with parchment) 2-3 inches apart. Brush with melted butter. Sprinkle with a pinch of salt if desired. Bake @400ºF (or 375ºF convection) for 15-18 minutes. Cool for 10 minutes before enjoying.
Bake from frozen; no need to thaw* Place unwrapped cake tin on baking sheet. Bake on middle rack in a preheated 350ºF oven for about 40-45 min; until a skewer comes out clean. Cool 10 minutes then loosen sides and unmold onto serving plate. Allow to cool completely before slicing.
Preheat your oven to 375ºF (350ºF if it is convection) and adjust the oven rack to middle or upper third of oven. Place the cookie balls directly onto a cookie sheet leaving at least 3 inches between them. Bake for 14-16 minutes (13-15 minutes if thawed). Rotating the tray after 10 minutes will help them bake evenly. Remove the tray to your stovetop and let them cool for 2 minutes. Use a thin metal spatula to transfer them to a cooling rack or enjoy them warm from the oven.