The Prepared Pantry
We are a 100% local & family-owned business in Rigby, Idaho. We sell bread machine & baking mixes, kitchen tools, baking ingredients, and more!!
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Last updated:February 22, 2019

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Kara's Cinnamon Chip Zucchini Bread A number of years ago we visited a Great Harvest bakery in Salt Lake City where we tried their cinnamon burst bread. We loved the cinnamon chips and the bursts of sweet cinnamon they created. When we got back to the office, we called a food broker to "Find us those chips!" Several months later he did and we've been using them in bread muffins and cookies since. Soon we were selling them in the store and online. Kara is a friend, a customer, and an excellent baker. One day she was in the store, "You've got to try this cinnamon chip zucchini bread that I made." She gave us the recipe. We tried it and loved it. It was moist and chewy loaded with sour cream zucchini and cinnamon chips. The cinnamon chips gave it a burst of cinnamon in every bite. We gave the recipe to people in the store. Then we published it in the newspaper several times. It caught on like wildfire. People were giving it to their neighbors and publishing it for friends. That was several years ago. Now during zucchini season nearly every day we have people in the store tell us how good Kara's zucchini bread is. Kara's Cinnamon Chip Zucchini Bread Ingredients 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon salt 3 large eggs 2 cups granulated sugar 1 teaspoon vanilla 1/2 cup sour cream 1 cup vegetable oil 2 cups grated zucchini squash 1 1/2 cups cinnamon chips Directions Preheat the oven to 350 degrees. In a large bowl whisk the flour baking soda baking powder cinnamon and salt together. Set aside. In a smaller bowl whisk the eggs sugar and vanilla together. Fold in the sour cream oil and zucchini. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring. Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan. #cinnamon #baking #bread #zucchini #kitchen #recipes #thepreparedpantry #idahofalls #rigby #rexburg #idaho #food
How to Make Traditional Ganache How often do you want to make dessert but don't have time? With this you can make incredible desserts and save time. If you have time to whip up a cake mix but not enough time to frost the cupcakes or cake ganache to the rescue. If you have ice cream but nothing to top it with ganache to the rescue. If guests are coming and you don't know what to fix ganache to the rescue. Ganache (pronounced 'gah nahsh') is a simple combination of chocolate butter and cream. It's incredibly good. And you can make it in the microwave. Ganache is no better than the chocolate you use. Chocolate wafers—intended for candy making—are better than chocolate chips. Wafers are finer smoother and taste better than chocolate chips. They have to. Candy makers demand great chocolate. Chip producers know that chips are buried in flour where they don't have to be finely ground and smooth and that most buyers—especially in grocery stores—care most about price. If you want great ganache use wafers. Can you make good ganache with chocolate chips? Yes, but it's not quite as good. How to Make Traditional Ganache This will make a ganache that is thick and paste-like when it cools like that in the picture. It has the traditional ratio of equal parts chocolate and cream and is the right consistency for piping or filling a pastry. You may thin your ganache with more cream or make a thin ganache thicker with melted chocolate. Use up to 1 1/2 cups cream for a thinner more sauce-like ganache. 1 cup heavy cream 8 ounces quality chocolate cut into pieces 4 tablespoons butter Bring the cream to a boil. In a medium bowl pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency. Vanilla is often added to ganache. I don't bother. Good chocolate doesn't need additives. #baking #chocolate #frosting #cake #cakedecorating #cooking #kitchen #food #dessert #thepreparedpantry
Perfect Hash Browns What's the secret to those crispy hash browns down at the diner? It's the water. You have to get the water out. You can make hash browns at home just like at the diners. They are really quite quick and simple—or they wouldn't be standard dining fare wherever you go. The best hash browns are fried until they are golden and crispy on the outside and cooked through. In our quest to make the best hash browns we tried several methods. We cooked raw potatoes and parboiled potatoes. We varied the heat. We added more butter. We tried different varieties of potatoes. Finally we pressed the water from grated raw potatoes. Then they worked. Salty old cooks in diner kitchens place grated raw potatoes in a kitchen towel and twist the towel to wring the water out. It works. You don't think of potatoes as being high water content but they are. So when you cook them you're creating a ton of steam which softens the potatoes—no crispy hash browns. Once you get the water out it's easy to get them crispy. Wringing the water out with a kitchen towel seemed crude so we looked for a different method. A potato ricer presses the water out of grated raw potatoes easily and quickly and gets more water out than a kitchen towel. 3 cups raw shredded russet potatoes (2 large potatoes) 2 tablespoons sweet onions grated 2 teaspoons butter Salt and pepper to taste Peel potatoes and coarsely grate them. Rinse them in a strainer with cold water. Then using a potato ricer compress the water from the potatoes. You may also wring the potatoes in a cloth towel and then pat them dry. In a two-quart bowl combine the potatoes onions and salt and pepper. Toss the potatoes to evenly distribute the ingredients. In a ten-inch frying pan, melt the butter over medium-high heat. When it is bubbly add the potatoes and reduce the heat to medium low. Press the potatoes evenly with a large spatula. They should be no more than a half-inch thick. Cook for ten minutes. Then with a spatula cut the hash browns evenly into four wedges for easy turning. Turn them over and cook the other side for seven or eight minutes until the potatoes are tender. Serve hot.
Learn to make amazing pizzas at home on your grill.