Hours: Monday-Friday 10-5; Saturday 10-5:30

Turkey Cranberry Cheddar Biscuits

1 box Stonewall Cheddar Herb Biscuit Mix* 1/3 lb. sliced, smoked deli turkey 1/2 jar Stonewall Kitchen Cranberry Horseradish Sauce* 1 tablespoon Stonewall Kitchen Horseradish Mustard* Mayonnaise to taste 2 tablespoons finely chopped chives Make Stonewall Kitchen Cheddar Herb Biscuits
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Spring Spinach Salad with a delicious “Pepper Glaze Vinaigrette”

1/2 cup of Captain Rodney’s Boucon Glaze* 2 Tbsp Boscoli Balsamic Vinegar* 1 tsp garlic powder 1 tsp salt 3/4 cup Boscoli Olive Oil* 6 ounces of fresh baby spinach 2 Tbsp sun-dried tomatoes 2 Tbsp roasted pecans 2 Tbsp golden raisins 1 tsp toasted sesame seeds 1/4 cup bleu chees
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Slow-Roasted Triple Ginger Roma Tomatoes

3 lbs small to med. Roma tomatoes 3 tbsp The Ginger People Organic Sweet Ginger Glaze* 2 tbsp The Ginger People Organic Ginger Syrup* 2 tbsp The Ginger People Organic Crystallized Ginger Chips* 1/4 tsp cayenne pepper 1/2 tsp salt Little Traveler crostini* *Available in our Gourmet Dep
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Cutest Cheeseball Ever

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
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Tiny Turtles

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
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Buckeye Bark

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
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Frozen Cashew, Chocolate & Caramel Torte

7oz package of Leibniz European Butter Cookies* 4 Tablespoons melted sweet butter 1/2 gallon premium vanilla ice cream 1/2 cup Sanders Classic Caramel Sauce* ½ cup + 1/3 cup Coarsely Chopped Cashew Crunch* 1/2 cup Stonewall Kitchen Bittersweet Chocolate Sauce,* warmed Line the bottom
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Barbecued Brisket

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 Fresh ground Peppercorns to tas
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Swedish Spritz Cookies – A recipe & a bit of history

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
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Little Traveler’s Mustard Sauce

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
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