Tag: Weiland’s Market

New-to-Me Candy Bars at the Market

After I added some lunch items to my cart I headed to the checkout line. These unfamiliar candy bars caught my eye.

Just window shopping, I realized I had no idea what tastes these bars offered.

What a variety of chocolate bars at Weiland’s Market, here in Clintonville Ohio. I left with the food for lunch but without a chocolate bar. A few quick photos.

I did a little research and each link gives the individual history of the different bars.

Big Hunk has been around since the 1950s

Another midwestern favorite Sifers Valomilk made in Kansas

Twin Bing hails from Sioux City Iowa. Founded in 1923!

Idaho Spud since 1918 is the best selling candy bar in Idaho “

“The popular Idaho Spud Bar is a wonderful combination of a light cocoa flavored, soft marshmallow center drenched with a dark chocolate coating and then sprinkled with coconut (Sorry, no potato!). It was originally marketed as a “Healthful” candy bar since it is made with agar agar instead of gelatin.

“The potato shape and unique blend of ingredients appeals to both young and old, making the “Idaho Spud” one of the top selling candy bars in the Northwest, and is Idaho Candy Company’s bestselling bar. The Idaho Spud Bar has been a favorite since it was first manufactured in 1918.”

by Categories: PhotographyTags: , , , , , , , , 8 Comments

Homemade Devil Dogs and Store Bought Snowballs

A couple of weeks ago I was given a homemade Devil Dog from Priscilla, my friend Jen’s mother. She hails from Connecticut.  I haven’t seen her mom’s original recipe but I found another one for Devil Dogs in my old Junk Food Cookbook by Lydia Sager.

Her individually wrapped Chocolate home baked Devil Dog snack cake tasted really good.

I’m serious.

I couldn’t find commercial Devil Dogs in the grocery store. Here are some coconut marshmallow skin covered chocolate Snowballs snack cakes filled with probably hydrogenated fat.

I purchased these at Weiland’s Market and Kroger in Columbus a few weeks ago.

Thanks Steve got helping taste these. I think you can keep these indefinitely and they don’t get moldy.

So would you eat one?

 

 

by Categories: Childhood, ChocolateTags: , , , , , , , , , , , , , , 5 Comments

Babka or Paska for Easter

This loaf was purchased at Weiland's Market in Clintonville Ohio
Babka or Paksa.  That's what's on the Reinecker's Bakery label.

Babka 

“the Polish and Belarusian noun babka and the Belarusian,Ukrainian, Macedonian, Bulgarian and Russian baba means “grandmother” or “old woman”, and as applied to the pastry probably refer to its shape, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats.[1] “

or Paska.

“Paska breads are a traditional element in the easter holidays of Ukraine, Russia, Belarus, Armenia, Romania, Moldova, Georgia and parts of Bulgaria” 

“Paska is made with milk, butter, eggs, sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese and/or sour cream with eggs, sugar, raisins and rum.  An egg and water mixture is used as a glaze.”

 

I can tell you that it tasted delicious.  It is said to have a Brioche-like quality and there is a richness due to those moist golden raisins and the bread has just a hit of sweetness.  Add a little butter.  Mmmmm.

Here is a recipe from the Brown Eyed Baker for Paska Easter Bread and it has FIVE egg yolks.

Here is a recipe for Polish Babka Easter Bread from King Arthur’s Flour with three whole eggs.

 

by Categories: BakingTags: , , , , , , , , , , , , , , , , , 3 Comments