Archive for December, 2012

Just Label It Urges Denial of GE Corn Made with 2,4-D

Thursday, December 27th, 2012

The Just Label It Campaign, a coalition of more than 600 organizations, calling on federally mandated labeling of genetically engineered (GE) foods, is urging Secretary of Agriculture Tom Vilsack to deny approval of a new variety of GE corn made with 2,4-D, an ingredient in the defoliant Agent Orange. In a letter to Secretary Vilsack, the coalition cited studies linking the herbicide to reproductive abnormalities, birth defects, liver dysfunction, Parkinson’s disease, and several forms of cancer. Click here to read the full letter.

Gluten-Free Honey Melt® Lace Cookies

Monday, December 17th, 2012

Adapted from The Essence of Chocolate

These gluten-free Honey Melt® lace cookies are thin, crisp, and buttery. They are delicious plain, but lace cookies sandwiched with dark chocolate are the best. Lace cookies are a treat with hot chocolate, milk, tea or coffee. These chocolate sandwiched lace cookies are also excellent served with a scoop of vanilla ice cream. This recipe yields about 48 single or 24 sandwiched cookies.

Ingredients:
½ cup all-purpose gluten-free flour (see NOTE)
½ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoon baking powder
½ cup old-fashioned gluten-free rolled oats (e.g., Bob’s Red Mill, GF Harvest)
1/3 cup Honey Melt®, soft
2 tablespoons heavy cream
4 teaspoons honey
1 teaspoon vanilla extract
2 ounces dark chocolate, melted

NOTE: Gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (NOT flour), 2/3 cup tapioca starch. Combine all ingredients in a large ziplock bag; shake until well blended. Store in refrigerator or freezer.

Directions:
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, combine flour, sugar, cinnamon, baking powder, salt, and oats. Set aside.
3. In mixing bowl blend Honey Melt, cream, honey and vanilla. Beat until smooth.
4. Add in the dry ingredients slowly and in stages. Mix to combine.
5. Drop about 1 measured teaspoon of batter onto prepared baking sheet, trying to make the cookies all the same size. Place only 12 cookies on each sheet because the cookies will spread in the oven.
6. Bake for 6-8 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
7. For sandwiched cookies: Use spatula to spread one cookie with melted chocolate. Place second cookie on top. Repeat with remaining cookies.

 

Melt Recognized as Consumer Products Company of the Year – Silver Stevie Award!

Friday, December 7th, 2012

 

Prosperity Organic Foods, Inc. was named a Silver Stevie award winner for Consumer Products Company of the Year (fewer than 11 employees) at the 9th Annual Stevie® Awards for Women in Business. Gold, silver, and bronze Stevie Award winners were announced during the gala event at the Marriott Marquis Hotel in New York on Friday, November 9.

The Stevie Awards for Women in Business honor executives, entrepreneurs and the companies they run – worldwide.  The Stevie Awards have been hailed as the world’s premier business awards. More than 1,200 entries were submitted this year for consideration in multiple categories, including Executive of the Year, Entrepreneur of the Year and Communications Campaign of the Year.  More than 130 business professionals judged the finalists.

“I am honored that Prosperity Organic Foods was chosen as a silver Stevie Award winner,” said Prosperity Organic Foods President and CEO Meg Carlson (below in photograph). “Melt is an incredible line of products and we have an amazingly dedicated team moving it forward. We continue our mission to reach each and every butter lover seeking a luscious buttery spread that is truly good for you.”

Prosperity Organic Foods has recently seen significant expansion of its breakthrough new Melt® Organic buttery spreads—a line of luscious, all-natural spreads made from healthier fruit- and plant-based organic oils.  Both Melt and Honey Melt have gained wide distribution at Whole Foods, Albertsons, H-E-B, Fresh & Easy, The Fresh Market, Ingles, Jewel-Osco, Wegmans, and Winn-Dixie along with regional chains that specialize in natural/organic products and now are available in nearly 2,000 stores nationwide. Both varieties recently won Progressive Grocer’s Editor’s Picks for best new consumer products of 2012, while Melt Organic was featured on Dr. Oz as the alternative for those who crave butter.

 

 

Gluten-Free Key Lime Melt®aways

Monday, December 3rd, 2012

Adapted from Martha Stewart

These melt-in-your-mouth, gluten-free (and grain-free) Key Lime Melt®aways have a delightful crisp texture with just the right amount of lime that you will find yourself craving. This recipe can be made with regular limes, but if you happen upon some key limes, they are absolutely worth it.

Ingredients:
¾ cups Melt Organic®
1 cup powdered sugar (1/3 cup for recipe, 2/3 cup for dredging)
Grated zest of 4 tiny key limes or 2 large regular limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 Tablespoons all-purpose gluten-free flour (see NOTE below)
½ teaspoon xanthan gum
2 tablespoons cornstarch
2/3 cup powdered, confectioners’ sugar

NOTE: Gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (NOT flour), 2/3 cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Directions:
Cream the Melt and 1/3 cup powdered sugar. Beat in the lime zest, lime juice and vanilla until fluffy.

In a mixing bowl, whisk together gluten-free flour, xanthan gum and cornstarch. Mix the dry ingredients into the Melt mixture until well blended.

Place two sheets of waxed paper on the counter. Divide the dough in half, and roll dough into two 1¼ inch diameter logs. Wrap/roll each log tightly in paper and chill for at least 2 hours or overnight (preferred).

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets spaced 1 inch apart.

Bake cookies about 15 minutes or until barely golden. Transfer cookies to a wire rack.

While still warm, place cookies in the sugar-filled bag and toss to coat. Store completely cooled cookies in an airtight container for up to 2 weeks. You may also keep the logs frozen for up to two months, and use them as the Melt®away craving hits.

 

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