The Russo House Bakery is simply me having fun in my kitchen making the same foods for my customers that I make for my own family- same recipes, same ingredients. Because I am health conscious, the ingredients I used are minimally processed. My products are made with freshly milled flour, milled from chemical free, non GMO wheat berries. The sugar I use in my pizza crust and cones is unrefined cane sugar and is also non GMO.
My Products:
- Pizza Crust
I scale my dough to 8oz. per crust (or just a tad more). The dough is sold par-baked and ready for your favorite toppings. To finish my pizza I bake it at a high heat (435 degrees F) until the cheese is golden brown. Because my crusts freeze well, they are the perfect thing to have on hand for that impromptu get together or midnight snack. One of my many favorite topping combinations are eggplant and spinach. I like to cook slices of eggplant in some olive oil and place them directly on the sauce. Then I top the eggplant with raw spinach, topping the whole thing off with cheese.
- Waffle Cones
I began making ice cream cones when I received my waffle cone iron as a Christmas gift from my mother in law. I have since made close to 1000 cones (including 400 mini cones for a private party). Cones are made and rolled individually by hand. When I get around to making homemade ice cream, it truly is the perfect match.
- Molasses Cookies
I have to give my husband credit for this recipe. He made these for me while I was expecting our second child. It really hit the spot! After sharing them with my midwife, she became a huge fan of these cookies as well. Now my whole family looks forward to enjoying them whenever they are up for grabs. Sucanat and unsulfured blackstrap molasses (loaded with minerals) are the only sugars used in this recipe, keeping this cookie out of my “junk food” category.
The Russo House Bakery
No comments:
Post a Comment