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Unique pantry items value priced and sized
Here at Phoebe Specialty Foods, we offer delicious combinations of unique products for your specific needs, recipes, and menu items.
PRODUCTS
Gluten Free 1:1 Replacement Flour
$16
Coconut Flour
$16
Granulated Coconut Sugar
$23
Egg Replacer
$18
Cauliflower Pizza Crust
$19
Cassava Flour
$16
Cauliflower Powder
$22
Oat Flour $.75/lb
Brown Rice Flour $.75/lb
Nutritional Yeast $4/lb
Date Sugar $5/lb
WHY CHOOSE US
Our items are sourced from all over the world, and we only offer products that provide the most value for what they are.
POPULAR RECIPES
2 ½ cups cauliflower pizza crust mix
1 (7g) packet of yeast
1 cup warm water
2 tsp. sugar
2 tbsp. olive oil
your choice of toppings
1. Preheat oven to 450°F. Lightly brush olive oil or spray a 12" pizza pan and set aside.
2. Put yeast, and warm water in a small bowl. Add sugar, whisk well and let stand for 10 minutes.
3. Add pizza mix into a bowl of a stand mixer fitted with the paddle attachment. When yeast is ready, add dry ingredients along with olive oil. Beat on medium-low just until the dough comes together and forms a ball.
4. Turn dough out onto a floured surface and knead until very soft and pliable, about 3 minutes.
5. Place dough on the prepared pizza pan and pat the dough out to the edges of the pan, about a quarter inch thick.
6. Proof-bake dough for 8 minutes.
7. Remove from oven and top with favorite sauce and toppings.
8. Put the pizza back into the oven and continue to cook for 15 minutes or until the crust is golden and the cheese is melted.
2 ¾ cups GF 1:1 Replacement Flour
½ tsp. baking powder
½ tsp. salt
¾ cup unsalted butter (room temperature)
1 ½ cups coconut sugar
2 large eggs (room temperature)
2 tsp. coconut extract
½ cup coconut sugar (for rolling cookies)
7 oz vanilla melting wafers
add Sprinkles
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
3. Cream the butter and sugar together in a larger mixer bowl on medium speed until light in color and fluffy.
4. Add the eggs one at a time, mixing until well combined after each. Add the coconut extract a mix until well combined.
5. Add the dry ingredients to the butter mixture and mix until the dough comes together and is combined.
6. Create 1 1/2 tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in sugar to coat. Set the balls on the baking sheet.
7. Use the bottom of a glass to press down lightly on the balls of dough, so that the dough balls are about 1/2 inch wide.
8. Bake cookies for 8-10 minutes. The cookies will spread a bit and the centers will look soft. Don’t overbake.
9. Remove from the oven and allow to cool on baking sheets for 3-4 minutes before transferring to a wire rack to cool completely.
10. When the cookies are cool, add the melting wafers to a small bowl and melt according to package instructions.
11. Add the melted chocolate to a piping bag with a small round icing tip (I used Wilton 3) and drizzle over the cookies. If you won’t have a piping bag and icing tip, you can use a Ziplock bag and snip off a small part of one corner of the bag.
12. Add the sprinkles to the chocolate while still melted. Allow the chocolate to dry.
1 cup egg replacer
½ cup green pepper (chopped)
¼ cup green onion (sliced)
¼ cup fat-free milk
¼ tsp. salt
¼ tsp pepper
1 small tomato (chopped and seeded)
1. In a small bowl, combine the egg substitute, green pepper, onions, milk, salt, and pepper.
2. Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.
2 eggs
1 ¾ cups milk
1 tbsp. baking powder
1 ½ cups cassava flour
1 tsp. salt
maple syrup
1. Mix all ingredients except maple syrup.
2. On a heated and greased griddle or in a large pan, pour ½ cup of batter, flipping once bubbles form on pancakes.
3. Serve with your favorite syrup!
Office:
89 Tompkins St., Spencer, NY 14883
Call: 607-589-4415
Email:
phoebe@raymondhadley.com