Our creative gourmet manager, Jane Bristow, simply combined cream cheese with a Wind & Willow dip mix (available in our gourmet rooms in a variety of savory or sweet flavors), rolled it into a “snow” man, and then decorated with natural ingredients that can be found ar

10 Knudsen Caramels* 40 large pecan halves 1 bag Milk Chocolate Mencken’s Wafers* Unwrap caramels and place on parchment paper. Cut caramels into four pieces. Melt the chocolate in a double boiler or in microwave by heating in 30 second increments and stirring in between. Press

2 1/2 lbs Dark Chocolate Mencken’s Wafers* 16.3 oz. jar creamy peanut butter 2 cups confectioner’s sugar 8 tbsp unsalted butter, melted 1tsp. pure Nielsen-Massey vanilla extract* Melt half the chocolate candy coating according to the package directions. Spread over parchme

1 package Leibniz European Butter Cookie* 1 quart vanilla ice cream 1 quart chocolate ice cream 1 jar Robert Rothschild Caramel Sauce* 1 cup Robert Rothschild Dark Chocolate Sauce* 1/2 bag East Shore Dipping Pretzels* (divided) Wrap bottom of 9-inch round spring form pan with plastic

12 oz. light or dark beer 1 cup Robert Rothschild Anna Mae’s Smoky Sweet Sauce* (or spice it up with Robert Rothschild Anna Mae’s Smoky Sweet Chipotle Sauce*) 1/2 cup Stonewall Kitchen Red Pepper Jelly* 1 (3 – 3½ lb) flat-cut brisket, well-trimmed Dean Jacobs fresh ground Pepper

We reconnected with former Little Traveler employee, Christy Cowell at our Facebook page, and she’s been lovely enough to share some classic Little Traveler recipes from back in the day as well as a  bit of her history at the store. I used to work at The Little Traveler a loooon

This recipe comes to us courtesy of Christy Cowell, who worked at The Little Traveler back in the ’50s & ’60s and has many fond memories of the place and people.  Every Easter, Christy still makes this fantastic mustard sauce that used to be served on cold ham at The L

  Take your waffles to a whole new level. Next time you make Stonewall Kitchen’s Farmhouse Waffles, top them off with Stonewall Kitchen’s Wild Maine Blueberry Jam and The Little Traveler’s own Lemon Curd. (All three of these delicious products are available in T

Ingredients 3 cups Confectioner’s Sugar 1 stick Unsalted Butter, Room Temperature 1/4 cup Whole Milk 1/4 tsp Salt 1 cup Callebaut Milk Chocolate* 1/4 cup Water 1 tsp Vanilla Extract * You can find Callebaut Finest Belgian Chocolates in The Little Traveler‘s gourmet departm

Ingredients 2 cup Whole Milk 3/4 cup Callebaut Milk Chocolate 1 1/2 cup Callebaut Dark Chocolate 1 tsp. Ground Cinnamon 1 tsp. Ancho Chili Powder Garnish: Whipped Cream Directions 1. Heat milk on the stove until steaming; do not boil. 2. In a separate bowl, combine both chocolates.  P