Rosemarie Bakery

09/04/2016

Come see us for the best prices on all your baked goods for Labor Day weekend. Happy Labor Day to all our loyal customers!

08/30/2016

Labor Day Gold
Chili Cheese Burgers
by Delish

INGREDIENTS
2 lb. ground beef
3 cloves garlic, minced
2 tbsp. chili powder
kosher salt
Freshly ground black pepper
1 onion, finely diced
1 tbsp. cumin
1 tbsp. paprika
1 tbsp. garlic powder
1 15-oz can fire-roasted tomatoes
1 8-oz can tomato sauce
1 c. shredded Cheddar
4 Rosemary Bakery kaiser rolls
Sliced green onions, for garnish
Pickled jalapeños, for garnish
DIRECTIONS
In a large bowl, combine 1 1/4 pounds ground beef, garlic, and 1 tablespoon chili powder and season with salt and pepper. Form into four patties.
In a large skillet over medium-high heat, heat vegetable oil. Add patties and cook 4 minutes per side. Drain fat.
Make chili sauce: Add onions to skillet and cook until soft and tender, 5 minutes. Season with salt. Add remaining ground beef and cook until no longer pink, 6 minutes, then drain fat.
Stir in remaining chili powder, cumin, paprika, and garlic powder until combined, then add diced tomatoes and tomato sauce and stir until combined. Let simmer 5 minutes (add 1/4 cup to 1/2 cup water to thin sauce to your desired consistency).
Return burger patties back to the skillet and spoon sauce all over. Top with cheddar and cover with lid to melt.
Top buns with burgers, spoon over more chili sauce, and top with green onions and pickled jalapeños.

08/16/2016

Stop in for some fresh Ciabatta rolls and your patio goes from boring to bistro tonight.
Chicken Cutlet Sandwich with Roasted Red Peppers, Mozzarella, and Zucchini
Ingredients
Medium sized chicken cutlets (1 or 2 day old chicken cutlets work best)
Slices of whole milk mozzarella
Roasted peppers
Pan sauteed zucchini with onions
Rosemary Bakery Ciabatta or Portuguese rolls
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Process
Slice your roll in half and drizzle some extra virgin olive oil on both sides. Assemble the chicken cutlets on one side of the roll and the cheese, roasted peppers, and zucchini on the other. Season the side with the vegetables and cheese with a bit of Kosher salt and freshly ground black pepper.

08/14/2016

A nice refreshing way to use yesterday's bread...Make salad into a light meal on a hot summer day.
Italian Bread Salad:
Directions
Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

07/30/2016

Happy National Cheesecake Day! What's your favorite kind? Come get some. We have 'em all!

07/29/2016

Celebrate spending the weekend with the sweet people in your life with a sweet, delicious breakfast. See us this weekend for our assorted muffins, donuts and danish. $1.00 each. Something for everyone from 7a.m-7p.m. all weekend.

07/24/2016

Grilling today? Here's a nice change from everyday burgers and dogs.
Grilled Steak Sandwiches
Ingredients
Marinade:
6 large garlic cloves, smashed
1/4 cup canola oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound top-round London broil
Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated aged Provolone
Kosher salt and freshly ground black pepper
1 bunch green onions, cleaned well
2 tablespoons olive oil
Salt and freshly ground black pepper
Rosemarie Bakery French roll baguettes, halved lengthwise
Directions
Marinade:
Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
Sauce:
Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
Preheat the grill to medium-high heat.
Sandwich:
Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

07/18/2016

Come in for some Monday dessert and just relax.

07/12/2016

Timeline photos

07/10/2016

Got some garden tomatoes?
Get some Caprese Garlic Bread
Recipe:
INGREDIENTS:
Rosemarie bakery ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

DIRECTIONS:
1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

07/06/2016

Life is uncertain, Eat dessert first!

07/04/2016

Wishing everyone a safe and happy 4th of July!

06/30/2016

Come by and see us for the best prices on delicious bread and desserts for all your 4th of July celebrations. Open daily between 7am and 7pm.

06/28/2016

Timeline photos

06/23/2016

Tomorrow's dinner...Ground Turkey Sloppy Joe's
Recipe:
1 tbsp. extra-virgin olive oil
1 large onion, diced
1 lb. ground turkey
2 cloves garlic, minced
1 tbsp. dried oregano
1 tsp. crushed red pepper flakes
2 c. marinara
4 Italian rolls
4 slices provolone
Chopped fresh Italian parsley, chopped
DIRECTIONS
In a large skillet over medium heat, heat oil. Add onion and cook 5 minutes. Add ground turkey, garlic, dried oregano, and crushed red pepper flakes and cook until golden and no longer pink, 6 to 7 minutes.
Add sauce and stir until coated. Let simmer until slightly thickened, 8 minutes.
Heat broiler. Spoon ground turkey mixture onto rolls and top with provolone. Broil until cheese is melty, 2 to 3 minutes.
Garnish with Italian parsley and serve.

06/19/2016

Timeline photos

06/13/2016

Happy St. Anthony's Day.

06/12/2016

St. Anthony's Bread is an expression of devotion reminding of St. Anthony's love and aid to the poor when he was alive. The tradition dates back to the 13th century, stemming from a story when a young child fell into a barrel of water and drowned. The mother begged St. Anthony to help, promising to donate grain the weight of her child to the poor if her daughter was restored. The child arose as if asleep. Thus began the tradition of promising and giving alms to the poor for favors answered through St. Anthony's intercession.

The actual name of "St. Anthony's Bread" originated from a the story of a French woman named Louise Bouffier in 1890, who promised loaves of bread for the poor when St. Anthony helped her with opening the broken lock of her small linen shop. After his help, her shop was the basis of St. Anthony's Bread, where she generously fed the poor with loaves of bread in St. Anthony's name.

In modern times, the term "St. Anthony's Bread" often refers merely to the money collected for the poor in St. Anthony's name and there is no actual bread exchanged. The money given to the poor will help them buy food.

There is no specific type of bread that is necessary to use. In my experience it was just mini loaves of white bread. For the bread, there is a blessing found in the Franciscan liturgical books:

Heavenly Father,
we praise you and give you glory for the gift of bread,
fruit of the earth, work of human hands and source of our daily nourishment.
Bless + this bread in honor of St. Anthony.
Teach us to share all your gifts with the poor, the forsaken and the hungry.
All praise be to you through Jesus Christ, our Savior,
in the unity of the Holy Spirit, one God, for ever and ever.
R. Amen.

St. Anthony's Bread is an example of a sacramental of the church, summarized in the Catechism of the Catholic Church:

1677 Sacramentals are sacred signs instituted by the Church. They prepare men to receive the fruit of the sacraments and sanctify different circumstances of life.

I remember taking the St. Anthony's Bread home after morning Mass and sharing it at dinner with my parents and six siblings. We often claim St. Anthony as our family saint, and were so excited to find another dimension to his devotion. The sacramental became a source of discussion, learning more about St. Anthony and his works, this devotion and how it all applied to us.

The main lesson of St. Anthony's Bread is balancing our prayers. There is intercessory prayers, asking for something, but there needs to be prayers of thanksgiving. St. Anthony of Padua is very generous especially from heaven. He intercedes for us even in seemingly little things to help us. But in turn, he wants us to help our brothers and sisters on earth, especially those less fortunate, with prayers and almsgiving. So often prayers become unbalanced with always asking for something, but never returning in gratitude (like nine of the ten lepers).

I don't know who was the baker (or bakers) of all those loaves of St. Anthony's Bread, but I have always been grateful for the generosity and work that provided the mini-loaf of St. Anthony's Bread.

St. Anthony of Padua, pray for us!

06/11/2016

Monday, June 13th is the feast of St. Anthony. We are open 7am-7pm all weekend, stop in and pick up some St. Anthony bread to share with family and friends. St. Anthony, pray for us.

06/07/2016

Chocolate cake for breakfast? Research says it's good for both your brain and your waistline

Come get the breakfast of champions!
http://www.fromthegrapevine.com/health/chocolate-cake-breakfast-new-research-says-it-might-actually-help-you-lose-weight

We all know breakfast is the most important meal of the day. Here's why it should also be the sweetest.

06/01/2016

Going straight for dessert after work today...Come in for a delicious pie. $5.00 each-any variety-every day!

05/28/2016

We remember our fallen heroes this weekend. We wish everyone a happy and safe one!

05/25/2016

Make hump day happier with a delicious Pizza Bread Bowl tonight.

Recipe:
1 Rosemarie Bakery round bread
1 cup marinara sauce
8 oz fresh mozzarella
6 oz pepperoni
½ onion, sliced
½ cup basil
1 cup cooked sausage
1 green bell pepper, sliced
1 cup white cheddar, shredded
PREPARATION
Preheat oven to 350°F.
Slice the top of the bread off and remove the insides. Spread ½ cup of the marinara on the bottom of the boule, then layer with half of the mozzarella, 5 ounces of the pepperoni, onions, basil, sausage, peppers, the other ½ cup of marinara, the remaining mozzarella, and half of the white cheddar, and place the cap of the bread on top.
Wrap the bread bowl in foil, then press with a heavy object for 30 minutes. Remove the foil and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown. Cool for 10 minutes, slice, then serve

05/22/2016

Come in today for our new m&m Italian cookies. It's candy AND cookie in every bite. Yum!

05/15/2016

Pick up some fresh bread and your favorite toppings for some delicious French Bread Pizza today. Make enough for tomorrow's lunch. Yum!

05/11/2016

Happy Hump Day! Celebrate Wednesday with an Oreo cake.
Life is short. The week is long. :p

05/08/2016

Rosemarie Bakery wishes all the wonderful moms out there a lovely Mother's Day. Thank you for all you do!

05/05/2016

Timeline photos

05/03/2016

Say thank you to a valued teacher with a delicious baked treat this week. Pick up some gift certificates for year end gifts and/or send in some muffins or donuts for all your favorite teachers this week. Remember they are there for our babies when we can't be!

05/01/2016

Some sunshine on a rainy day in May = Chocolate Mousse Cake! Come see us for some Sunday dessert today.

04/24/2016

Family member or friend's birthday coming up this spring? Call or come in to order one of our delicious, assorted $10.00 cakes.

04/20/2016

Wednesday night's agenda:
Pick up some fresh kaiser rolls...Fire up the grill..Flip some burgers...Pour a beer...Watch the game
That's it.

04/18/2016

Start the work/school week right with a breakfast worth sharing. One dollar danish, donuts, muffins and coffee. Open 7am everyday.

04/12/2016

National Grilled Cheese Day. Make it good!

04/09/2016

Plan on watching the Mets/Phillies game tomorrow with these delicious sandwiches for lunch. Stop in tonight or tomorrow morning for fresh rolls...Don't forget the dessert to celebrate when the Mets win!
Prosciutto and Provolone Panini Sandwiches:
1/2 cup Extra Virgin Olive Oil
8 slices Rosemarie Bakery Italian Bread or rolls.
1/4 cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto 4 whole,
well-drained bottled roasted red peppers, cut into strips

Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted