A Virtual Company with Real Products
Welcome to the Three Angels Gourmet Co.
Hello,
We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.
We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.
To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.
We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.
Sincerely,
Ireland Reynolds, Daisy Benson, and Delphine Gray
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Today is the final day for our Summer Celebration Sale.
Order our “heaven gourmet mixes” today, and for every mix you order, you’ll receive an additional package of the same mix FREE.
But you must order today before the sale ends!
Celebrate Summer by taking advantage of our Summer Celebration Sale!
Listen to this week’s edition of Heavenly Food Chat by clicking on the podcast in the right sidebar of this page.
Dr. Bethany Klug, author of “The Doctor Cooks,” offers some great tips for improving your diet this summer.
Although mangoes have been available in supermarkets across the country for many years now, to many shoppers a mango is still a mysterious fruit and one they have never tried because they don’t know how to choose a “good” mango.
Color is not the most important thing when choosing a mango. Instead, choose a mango that is firm, plump, and has a heady fragrance. Just like pears, mangoes are harvested firm and they ripen OFF the tree.
Ripen the mango at room temperature. It will be ready to eat when it gives slightly to a little pressure at the bottom.
Another Fabulous Food Tip from Delphine Gray
Our Summer Celebration Sale is going on now!
But it ends on July 31st.
So don’t miss your chance to receive a FREE package of our baking mixes or dip mixes for every package you order during the month of July!
Now’s the perfect time to try our Divine Dill Dip Mix and make this delicious Dilly of a CheeseBall!
Order Divine Dill Dip Mix here and take advantage of our Summer Celebration Sale Today!
Last night I was craving spinach pesto. Lucky for me, it’s easy to make.
Try this simple recipe:
SPINACH PESTO
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil
1⁄2 c. pine nuts (lightly toasted, if desired)
1/3 to 1/2 c. freshly grated parmesan
1 Tbsp. balsamic vinegar
Salt
Freshly ground pepper
Combine the spinach, garlic, oil, and pine nuts in a blender or food processor. Blend into a smooth paste. Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta, and mix it with the pesto sauce to thin it a little. That way, the pesto will easily blend throughout the pasta.
Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.
Try these other recipes for pesto made with spinach:
Many people prefer spinach pesto to the more traditional pesto made with basil leaves.
You just might be one of those people, so give spinach pesto a try!
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Another Favorite Recipe from Ireland Reynolds
I use an automatic drip coffee maker to make my morning brew because it’s quick and convenient. But sometimes I want a special treat as I’m working, so I use my French Press.
I grind fresh coffee beans, pour filtered water into a pan and heat it, then spoon the ground coffee into the French Press (also called a press pot). When the water is the perfect temperature (it should be around 190 to 200 degrees F.), I carefully pour it into the French Press and let the coffee brew for about 4 minutes. Then I press the metal filter down to trap all the coffee grounds before I pour myself the perfect cup of coffee and put the remaining coffee from the pot into a carafe. Ahhh…what a treat!
If you love coffee, but you don’t own a French Press, you owe it to yourself to buy one. They aren’t expensive and they really are the best way to brew the most flavorful cup of coffee.
Click here to find a French Press and also order gourmet coffee.
Another Kitchen Gadget You Just “Gotta Have” - from Daisy Benson
You’ve probably seen huge Half-Moon Cookies in coffee shops. You know the ones I mean. One half of each cookie is covered with white icing, the other half with dark chocolate. Hence the name, Half-Moon Cookies. These delicious treats are also called Black and White Cookies and they’re something of a New York tradition.
But you don’t have to live in New York to enjoy Black and Whites. Use a package of Three Angels Gourmet Co. Sugar Cookie Mix to create a delicious variation of this popular treat no matter where you live. True Black and Whites are more like a cake than a cookie, and our Sugar Cookie Mix bakes up soft and cakey on the inside, yet crisp on the outside.
To make the cookies taste like the traditional Black and Whites or Half-Moons, add 1/4 teaspoon lemon extract to the mix when you add the beaten eggs (see directions for cookie mix on the package). After baking the cookies, let them cool completely.
For the traditional Black and White frosting you’ll need:
4 cups confectioners’ sugar
1/3 to 1/2 cup boiling water
ounce bittersweet chocolate
Put the confectioners’ sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and easy to spread.
Remove half of the frosting to the top half of a double boiler set over simmering water. Add the chocolate. Stir the mixture until the chocolate melts and the frosting is smooth. Remove from the heat.
With a brush or knife, coat half the cookie with chocolate frosting and the other half with white frosting.
Order Three Angels Gourmet Co. Sugar Cookie Mix HERE.
Another Favorite Recipe from Ireland Reynolds
Cool off with this delicious and refreshing Mint Cooler this afternoon.
MINT COOLER
2 c. boiling water
8 mint tea bags
1 1/2 c. lemonade
2 c. orange juice
2 c. crushed ice
2 (12 oz.) cans ginger ale
Orange Slices and mint sprigs
Steep the mint tea bags in the boiling water for about 3 minutes. Add the lemonade, orange juice, ginger ale and mix well. Add the crushed ice and mix again. Pour into a pretty pitcher.
Add orange slices and mint sprigs to the pitcher or garnish individual glasses with these items (and other fruits if desired).
Serve immediately.
Another Favorite Recipe from Ireland Reynolds
Looking for a simple but delicious idea for appetizers or light cocktail snacks this summer? Then try these Mediterranean Rollups made with our Sun-Blessed Tomato Herb Dip Mix.
MEDITERRANEAN ROLLUPS
1 pkg. Three Angels Sun-Blessed Tomato Herb Dip Mix
1 small can chopped black olives
1 small pkg. cream cheese
4 flour tortillas
Mix softened cream cheese and Three Angels Sun-Blessed Tomato Herb Dip Mix. Spread mixture on tortillas, lightly covering the entire surface of each tortilla. Place chopped black olives on top of each tortilla. Roll up each tortilla. Wrap in plastic wrap and refrigerator for at least an hour. After tortillas have chilled, cut each rolled tortilla into small pieces.
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Order Sun-Blessed Tomato Herb Dip Mix HERE
Another Favorite Recipe from Ireland Reynolds
Bread with butter is tasty any time. But bread with FLAVORED butter is a special treat everyone deserves now and then.
Flavored butters with breakfast breads like scones, biscuits, quick breads, and croissants are an easy treat you can make for your family to enjoy over the weekend.
All of these flavored butters are quick to prepare. Simply cream the softened butter and the other ingredient(s) together, put the butter on some waxed paper, roll it into a log, and store in the refrigerator. Allow the butter to soften before serving.
Note: It’s best to use these butters within a day or two.
ORANGE BUTTER
1 stick unsalted butter, softened
Grated zest of 1 large orange
Orange Butter is great on scones, fresh muffins, or quick breads.
MAPLE BUTTER
1 stick unsalted butter, softened
3 Tbsp. pure maple syrup
Try this one on plain scones, bran muffins, or banana bread.
LEMON BUTTER
1 stick unsalted butter, softened
1 Tbsp. freshly grated lemon peel
Try lemon butter on a hot blueberry muffin.
CINNAMON BUTTER
1 stick unsalted butter, softened
1 c. honey
1 tsp. cinnamon
Cinnamon Butter is yummy on toast or biscuits.
CHOCOLATE BUTTER
1 stick butter, softened
1/4 c. semisweet chocolate chips, melted
Slather on a fresh, hot croissant or muffin.
PECAN BUTTER
1 stick unsalted butter, softened
1/3 c. finely chopped pecans
This is great on pumpkin bread or gingerbread.
You can also enjoy flavored butters on waffles or pancakes or add a little to hot cereal or grits. And don’t forget to try flavored butters with cranberry scones from the Three Angels Gourmet Co. Order Cranberry Scone Mix HERE.
Chances are, whatever you enjoy with a little butter will be even better with a little FLAVORED butter.
More Favorite Recipes from Ireland Reynolds
Cookbook Author Billie Williams Guests on Heavenly Food Chat - Listen, here:
Chef & Cookbook Author Debra Ponzek is Our Guest on Heavenly Food Chat - Listen, here:
Order Divine Dill Dip Mix & Make this Dilly of a CheeseballAffiliates - Sign in here
