Category Archives: Duane’s Foodtown

Cinnamon roll pie crust, oreo pie crust, classic pie crust, and graham cracker pie crust.

Pie Crust Variety

Cinnamon roll pie crust, oreo pie crust, classic pie crust, and graham cracker pie crust.

Don’t settle for a boring pie crust. Pour your favorite pie into a brand new suit (a.k.a. different crust) to impress your holiday guests!

Graham Cracker crust:

To add a crumbly crunch to your favorite pie, simply mix crushed graham crackers with butter and spread evenly into a pie dish. Fill with fruits, crumbles, or even pumpkin for a twist on classic pies.

Oreo Crust:

Feeling chocolate-y? This pie crust has got you covered! Mix crushed Oreos with butter and spread evenly into a pie dish. If you’re feeling adventurous, try a cream filling for a one-way ticket to Chocolate Town, USA.

Cinnamon Roll Crust:

Is there anything better than cinnamon rolls and pie? To achieve this, place raw cinnamon rolls in a circle and roll to 1/4-inch thickness. Lay rolled cinnamon rolls into pie dish and trim the excess. Add any type of filling you like- there is truly no wrong choice.

Classic Crust:

After being adventurous and changing up your pie crust, don’t forget about the classic flaky and buttery pie crust.

Baking tool essentials such as a whisk, measuring cups and spoons, spatulas, and a baking sheet.

Baking Tools

Baking tool essentials such as a whisk, measuring cups and spoons, spatulas, and a baking sheet.

Step up your baking game with these essential baking tools:

Assorted baking sheets

Assorted cake pans

Pie dish

Small and large whisk

Silicone spatula

Measuring cups

Measuring spoons

Large mixing bowl

Rolling pin


With these baking tools, you can count on the perfect bake.

Food Club Baking Items

Food Club® offers a wide and quality variety of all of your baking essentials. To make all of your favorite holiday sweets, try:

Food Club® baking soda

Food Club® baking powder

Food Club® brown sugar

Food Club® granulated sugar

Food Club® flour

Food Club® butter

Food Club® eggs

Food Club® chocolate chips

Food Club® marshmallows

Food Club® peanut butter

Check out your local store for all of your Food Club® baking favorites.

Croissants stuffed with cinnamon and glazed with vanilla frosting

Food Club®Cinnamon Croissants

Croissants stuffed with cinnamon and glazed with vanilla frosting

Sweeten up your traditional Food Club® Croissant and enjoy!


1 package of Food Club® Croissants

1 tbs. Food Club Cinnamon®

1/2 cup Food Club® Sugar

1 cup Food Club® confectioners sugar

1 tbs. Food Club® Milk


Unpackage Food Club® Croissants and separate each croissant.

Combine the cinnamon and sugar and sprinkle onto each croissant.

Roll up each croissant so that the cinnamon sugar is inside.

Bake croissants according to package.

While baking, mix confectioners sugar and milk until smooth.

Once fully baked and cooled, drizzle glaze over the top and serve.

Box full of produce

November Produce Guide

November is the last month of fall. Which means it is the last month to take advantage of warm weather before December comes and winter sets in. Luckily even with the cold weather there is still a lot of produce available! We appreciate fresh so at our stores we strive to have plenty of fresh produce available all year! We’ve created a guide to some November produce along with  fun recipe ideas you are going to want to try ASAP!

red and green apples on table

Apples are an easy fresh ingredient to add to your November table! Tart apples like Fuji and Granny Smith are perfect for your caramel apples. Fuji and Golden Delicious make yummy homemade applesauce. For apple crisp, you are going to want to use both sweet and tart apples, like Granny Smith with Honey Crisp. For a quick snack, the Gala has a nice sweet, somewhat tart flavor that always tastes amazingly fresh!

kale on table

Kale is harvested after the frost in the fall, so November is the perfect month to take advantage of this healthy green and there are many ways to use it besides throwing it into your morning smoothie. Kale salads are becoming very popular.  We recommend massaging your raw kale leaves for about 30 seconds to make them a little less tough and more enjoyable in your salad. Kale can also be thrown in a pot of soup, just simmer until the kale is wilted. Sautéed kale with garlic and red chili flakes is an easy dish.

Brussels sprouts on table

Brussels sprouts are in their peak season from September to February, this is the perfect time to change your mind about these infamous vegetables. Roasted in the oven with some Parmesan, olive oil and salt, Brussels sprouts make the perfect side dish. Or shred your Brussels sprouts and throw them in with apples, pomegranate seeds, feta cheese and walnuts and you have a fresh fall salad.

cauliflower on table

Cauliflower is one of the most versatile vegetables, making it extremely easy to find a way to incorporate into your meals. Cauliflower can be treated like a potato and mashed with garlic and butter. You can also use it to replace flour in many recipes such as pizza crust and tortillas. Roasted cauliflower is a great option to add to pasta dishes or eat on its own.

fennel on table

Fennel is a plant that can be used in many ways. The bulb, leaves and seeds can all be used in cooking. The bulb is yummy sliced and baked with carrots and other seasonings or shave the bulb and add the raw shavings to a salad. The seeds are great addition to salads, pasta sauces and meat marinades. Fennel leaves make a great salad or addition to another dish like an omelet.

Beets on table

Beets are an easy way to add color to your dish! Cooked beets with orange slices, greens and a balsamic dressing is a perfect winter salad. Pickled beets are a great way to store all of the fresh beets available. Beets can also be used in cookies, ice cream, cinnamon rolls and lots of other sweet treats. No matter what kind of dish you plan to use them in beets need to be on your shopping list!


pumpkin butter in a clear jar

Pumpkin Butter

pumpkin butter in a clear jar

‘Tis the season to make everything with pumpkin, and what better way than to make pumpkin butter. That’s right, pumpkin butter! You can use this in a variety of recipes, as well as simply spread it on a slice of toast for breakfast. Either way, you are sure to enjoy this all season long.


1 can pumpkin puree

1/2 cup apple juice

1 tsp. ginger

1 tsp. cloves

2 tsp. ground cinnamon

1 tsp. nutmeg

2 cups sugar



Bring all ingredients to a simmer on medium-high in a sauce pan. Let reduce for 30-45 minutes until mixture is thick. Cool for 1 hour before serving.


Stick Pretzels dipped in Chocolate and Candy Corn to make Thanksgiving Turkey Pretzels

Turkey Pretzels

Stick Pretzels dipped in Chocolate and Candy Corn to make Thanksgiving Turkey Pretzels

It’s Thanksgiving time, so gobble up! Make these creative turkey pretzels just in time to impress your friends and family for the holidays.


12 pretzel sticks

12 chocolate covered cookies of your choice

24 candy eyes

84 candy corns

12 orange candy pieces for the beak (we recommend peanut butter candies)

1/2 cup chocolate chips

1/8 cup melt-able red candy chips (or red frosting)



Place your choice of cookies on a tray with wax paper. Leave room for the placement of the pretzel sticks.

Drizzle chocolate onto your chocolate cookie as your candy corn glue.

Heat your chocolate chips in a microwavable glass, one that is tall enough to dip the pretzels in. Microwave for 30 seconds, then stir and repeat.  Once melted, leave 2-3 minutes of cooling time.

Dip your pretzel sticks about 2/3 of the way into the melted chocolate, coating it completely. Shake off excess if desired.

Lay your dipped pretzel sticks onto the cookies. Then, attach candy corn in the shape of a fan to create the feathers.

Cool in the refrigerator for 10 min to ensure the candy sets.

Place small amount of chocolate onto the pretzel to adhere the eyes and beak with your chosen candies.

To create the waddle under the beak, microwave your red candy for 45 seconds in a plastic sandwich bag. After, knead and make sure it is smoothed and melted.

Clip a corner of the bag, and pipe the waddle under each beak of your turkey pretzels (for frosting use, pipe the waddle in a similar fashion).

Place pretzels back in the refrigerator for another 10 min to solidify all your candy.

Gobble up, and enjoy!

Ideas for Baking Substitutes

Food Club®Baking Substitutions

Image of potential substitutions including honey, greek yogurt,

Missing something for your favorite recipe? Food Club® has you covered. Check out our favorite baking substitutions.

Swap cane sugar for honey.

Missing buttermilk? Mix lemon and milk together.

Sub sour cream with Greek yogurt.

Apple sauce makes a great replacement for eggs.

Last, but not least, try using vegetable shortening instead of butter.

Apple Tealights

With the holidays just around the corner, it’s time to prepare for a variety of hosting opportunities. In the middle of all of these events, and the table, is your centerpiece. By using in-season apples and tealights, you can easily set the tone of your event and create a beautifully themed centerpiece that will compliment your Fall events effortlessly.

To make these stunning tealights, you will need:

5-10 apples in a variety of colors


Melon baller or spoon

To make your apple tealights, simply scoop out the top of the apple to allow the tealight to fit comfortably. After placing the tealight inside the apple, spread them across your table and light to perfection.


Bringing Baking Back Food Club Pumpkin Spice Waffles

Food Club®Pumpkin Spice Waffles

Bringing Baking Back Food Club Pumpkin Spice Waffles

Pumpkin spice season is here! Enjoy these warm spiced waffles perfectly paired with a crisp fall morning.


1/2 cup Food Club® vegetable oil

1/2 cup Food Club® sugar

1/2 cup Food Club® brown sugar, packed

15 oz. Food Club® Pure Pumpkin Puree

2 eggs, separated

1/2 cup milk

1 tsp Pumpkin Pie spice

1 tsp vanilla

1 1/2 cups Food Club® all purpose flour

1 Tbsp baking powder

1/2 tsp salt


Heat waffle iron to medium heat.

In a large bowl mix together oil, sugar, brown sugar, pumpkin, egg yolks and milk until smooth. Add pumpkin pie spice and vanilla. Set aside.

In a small bowl mix together flour, baking powder and salt. Slowly add the flour mixture to pumpkin mixture until combined. Set aside.

In another small bowl whisk together two egg whites until white, fluffy and soft peaks form. Gently fold egg whites into batter.

Place 3/4-1 cup batter on waffle iron. Cook for 3 minutes.

Enjoy with whipped cream, syrup and butter.