Crickett in Frankfurt, Germany

Dear Fans of Goldilocks Goodies,

I have moved to Frankfurt, Germany and doing a new corporate life but still focused on holistic health, all-natural products and seeking to build the same supportive community that I was able to build over 5 years in the DC area with wonderful fans and customers like you.  You can read more about my story and origin here on the blog including my design and family.

Please write if you are interested in purchasing the recipes or branding for Goldilocks Goodies so that these treats can live on.  My  PB cookies are grain-free, dairy-free, soy-free, egg-free and gluten-free. My gluten-free bread was sold and used at several area restaurants and coffee shops; clearly at the level of a chef’s requirements for taste, quality and value and popular at retail for home use. These two products were my best sellers so they, along with my branding, are available to purchase.  Email me at emily@goldilocksgoodies.com for more information.

It’s especially hard this time of year thinking about families gathered around a table of good eats, or friends and co-workers giving edible gifts to know that with the inquiries I recieve, there are people missing my bread, pies and cookies.

For the nostaligia, here is the recipe of my Thanksgiving Stuffing:

Thanksgiving Stuffing Recipe for every holiday from my table to yours

I wish all of you have a happy and healthy holiday season and New Year!

p.s. I’m also publishing my nickname as Crickett though most of you know me as Emily!

Advertisements

Thanksgiving Stuffing Recipe

From my family table to yours . . . simply delicious stuffing.

Ingredients:
1/2 Loaf Goldilocks Goodies Bread, plus ends.sandwich bread
6 TBS butter
1 onion, diced
4 celery stalks, diced
1 egg
1 bunch fresh parsley
salt, pepper, seasoning

Pre-heat oven 375 degrees.  In a stove top pan, heat 2 TBS butter. Add onion and celery.  Brown for 5 minutes on medium high heat.  Add salt, pepper and desired seasoning (I like Old Bay, cumin and celery salt).

Remove from stove and add to a large mixing bowl of cubed bread.  Stir in one egg and finely chopped fresh parsley.  Cut 2 TBS butter into bowl and stir.

Put in baking tray/pan and top with remaining 2 TBS of butter (Mama says: you can never have too much butter) and cover with foil. Bake 30 mins.  Remove foil and bake an extra 10-15 minutes for a crunchy top, if so desired.

If you’d like a homemade gluten-free pie this year as well, there will be a limited amount  available at Salud, the Healthy Pantry (Falls Church, VA) , Baklava Couture (Kensington, MD) and Lemon Street Market (Lancaster PA) starting Sunday, November 22.