Flour Girls & Dough Boys » american fork restaurant

Breakfast Meat Pies!

Alex — Fri, 19 Feb 2010 23:37:35 +0000

You love our meat pies. NOW, you can get them for breakfast. Egg pies! Same flaky crust, stuffed with eggs, sausage, roasted potatoes and cheese, smothered in sausage gravy. Wow!

For a limited time, we will have these available every Saturday morning. Come early to make sure you don’t miss out.

Boxed Thanksgiving Dinner – To Go!

peanut — Sun, 08 Nov 2009 05:14:43 +0000

Time to think about your Thanksgiving dinner plans…

Countdown to Thanksgiving: only 17 days!

Let us help make it easier for you. Order the rolls, pies or the whole dinner from Flour Girls & Dough Boys

Dinner Rolls
White Dinner Rolls - $4.00/dz
Whole Wheat - $4.50/dz
Parkerhouse - $4.50/dz
Frosted Orange Rolls - $8.00/dz

Pies
Pumpkin Spice - $12
Double Crust Apple - $15
Fresh Banana Cream - $15
Dreamy Chocolate Cream - $15
Razzle Dazzle Berry - $15
Traditional Pecan - $18

Boxed Thanksgiving Dinner – HOT, Ready to Eat!
We will roast the turkey and prepare everything for you on Thanksgiving day (yes, we have no lives). Scheduled pick ups between 10 am and 1 pm.

This dinner will feed 10-12 people with leftovers for later.
20 lb herb-roasted turkey
2 quarts homemade stuffing
2 quarts real mashed potatoes
1 quart real turkey gravy
Sweet potato casserole
Cranberry compote
1 dozen dinner rolls, choose parkerhouse or whole wheat
1 pumpkin pie
1 apple or mixed berry pie
All for just $150

Ordering Instructions – 801-763-9232
Rolls and Pies: For guaranteed availability,
please order rolls and pies no later than Monday, November 23.

Boxed Thanksgiving Dinner: All orders must be received by 6:30 pm on Monday, November 23.
Important: A minimum 50% deposit is required when you place the order. The balance must be paid no later than Wednesday, November 23. We will not be able to accept payment on Thanksgiving Day.

Fun to Shop at Flour Girls & Dough Boys Bakery

peanut — Fri, 18 Sep 2009 04:13:42 +0000

A few days ago, I went shopping at flour girls & dough boys. Dave and I spent a long weekend in Santa Barbara, and I wanted to put together a small gift of appreciation for the family that kept Tagg for the weekend.

Since I clearly wanted to do something special and unique, I chose to go to the one place I knew I could rely on for delicious, always-from-scratch baked goods. I always feel comfortable buying treats at the bakery, since they actually are my own home-made recipes, made from the same quality ingredients I use when I bake in my own kitchen. I invite you all to feel equally free to pass them off as your own, I won’t tell!

When I walked through the front door, handbag at the ready, I got that special ‘shopping thrill’. I don’t often walk through the front door, so I was struck by the amazing visual treat that greeted me. The cookie smells coming from the kitchen didn’t hurt either. Like so many of you, I walked along the pastry case, and the front counter, and thought to myself, how do I choose from so many delicious options? Since I’m starting to feel the pull of autumn, I opted for some seasonal items that made me think of the harvest.

I bought a loaf of zucchini bread made from a locally grown zucchini and Rhonda’s own recipe. I also decided to try a few of Natalie’s new free form fall fruit tarts, made with a delicious buttery pastry crust, and apples or peaches with just the right combination of sugar and spices. I passed by the pumpkin bar with cream cheese icing, although it’s a Flour Girls original recipe and definitely says ‘Fall’ and ‘Yum’, and opted instead for the molasses cookies, which are finally back after their summer hiatus. In all my travels, I can’t find a molasses cookie (or any cookie for that matter) to compare with ours. To round things out, I picked up a few of our delicious made from scratch, frosted with real buttercream cupcakes, and 2 loaves of artisan bread.

Once I had everything assembled in a pretty pink ‘thank you’ box, I have to admit I was a little envious of the recipients. It all looked delicious! I get so caught up in the day to day of running a bakery that I don’t always remember how fun it is to shop at a bakery. This experience reminded me that it’s REALLY FUN! If you need a gift, or a school or office treat, or just a treat, come in and join us, the weather and the pastries are equally gorgeous.

Giving Back – Raised over $1000 for Utah Food Bank

peanut — Fri, 18 Sep 2009 04:05:49 +0000

At Flour Girls and Dough Boys, we have ambitions and goals that we feel are important and unique. We work together to meet the needs of our customers and employees, while also doing all we can to serve our community and our environment.

We have amazing employees with compassionate and generous hearts. We came across a wonderful concept when I discovered that our teenage employees were working with a variety of charities in efforts to help those in need. Our employees take turns raising money for their projects with what in many restaurants would be considered a ‘tip’ jar. Rather than raising money for themselves they have raised funds for Children’s Hospital, Operation Smile, and Invisible Children, among others.

The Thanksgiving Dinner we put on for those in need started a collection which has been going on since. When we asked for our customers help in providing food for people without a place to go for Thanksgiving Dinner, your response was even more wonderful and giving than we had anticipated. When we had money left after the dinner was provided, we decided the Utah Food Bank would be the best place to give the money which had been so generously donated for those without enough food to eat.

Katie, whom you all know as one of the smiling faces up front at the bakery, decided a fun run would be a great way to raise additional funds for the food bank. She worked to create an exciting event that would provide much needed funds for the organization, whose donations have been down with the economic decline.

Since the beginning of the year, our customer’s have donated over $1000 to the Utah Food Bank.

All of us at Flour Girls & Dough Boys want to say Thank You! We appreciate you as customers, and we appreciate you as concerned neighbors and friends. Thank you for helping us contribute to those in need through your generosity.

Farm to Fabulous – Chef’s tasting

Alex — Mon, 27 Jul 2009 03:21:31 +0000

From our guest chef: Monica Riedel

Saturday night, July 18, the Farm to Fabulous Chef’s tasting was held. It was a great time! I had the pleasure of meeting so many local farmers and food producers, and utilizing their extraordinary offerings throughout the menu. In the first course the roast beets were sublime, and the salad featured not only greens and vegetables from various growers, but was topped off with an ethereal goats cheese feta from the Drake Family Farm. The beef was raised right up the road in Lehi, and was beautiful. We brought out the steak knives, and none were needed! I was especially excited about the surprise course the “Amuse Busch” if you will, was the first pick of Mitchell’s corn, served with a lemon herb butter, so yummy! We finished with a simple little Panna Cotta topped with a compote of apricots, picked that morning. It was so nice to visit with our guests between courses, and I was fueled by their enthusiasm to hear the stories about the food, and where it all came from. This week I have an opportunity to make cheese at a local creamery. I’m so excited. Watch for their cheese in the up coming menus, and I will fill you in on all the details soon.

What is a “locavore” dinner?

peanut — Mon, 27 Jul 2009 03:16:54 +0000

From our Guest Chef: Monica Riedel

I believe that seasonal, regional, organic cuisine is not a trend – it is a viable method of creating beautiful, responsible, delicious dishes. The goal with the “Farm to Fabulous- Chef Tasting” dinner is to serve the best locally-raised foods available: vegetables harvested in season by local farmers who care about the health of their land and your food. Meats raised in the sunshine of our Rocky Mountain pastures, with no inhumane confinement, antibiotics or growth hormones – ever. We work hard to avoid anything that has been genetically modified, packaged in a factory or transported very far. Our suppliers are small-scale farmers, cheese-makers and other food artisans we know by name. It’s our pleasure to provide warm, gracious service and share our dedication to locally harvested ingredients.”

lo•ca•vore
Pronunciation:
\ˈlō-kə-ˌvȯr\
Function:
noun
Etymology:
local + -vore (as in carnivore)
Date:
2005
: one who eats foods grown locally whenever possible

The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, as fresh, local products are more nutritious and taste better. Locavores also recognize this as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation. Buying local also supports the local economy by putting money right back into our own community.

A message from the cookie monster

lbailey — Fri, 12 Sep 2008 15:27:24 +0000

From Carol Coppins

I’ve been accused of ’selling my soul to the devil’ for my cookie recipes. I can assure you, that were this the case, I’d have a bigger bank balance and a smaller dress size. In reality, ’selling my waistline to research’ would be a more accurate description. I love cookies! There are dog people and cat people; cruise people and museum people. I am a cookie person. When people start talking cake decorating I have to admit I am completely clueless. If it weren’t for Jessie (our amazing cake designer), we would have no fancy cakes at all. I never realized cake was worth eating until Jessie came along and won me over with her delicious scratch recipes.

In particular, I love chocolate chip shortbread cookies. I find it very gratifying that it is one of our best sellers. I vigorously agree with the contingency of customers who claim it as their favorite, its my favorite too! And a favorite of my family as well. My daughter makes it often with and for friends, my son would take it as one of three items allowed on a desert island (watch for getting to know the staff in the future) and my husband might claim that it’s the reason he married me.

I actually started making the shortbread cookie in high school, which is quite a bit further in the past than I would like to admit. Like many of you, I read recipe books, and any magazine with a cookie on the cover, will undoubtedly end up in my kitchen. I usually end up adapting these recipes, either to suit my fancy, or the state of my pantry. This is a recipe I found in one of my Mom’s women’s magazines in the early eighties. I have no idea which one, and have changed the recipe enough that it probably wouldn’t match anymore anyway. But from the first batch, I was hooked. It’s survived 25 plus years, and is still ‘to die for’.

Fun Fact: I actually served this cookie, along with a variety of others at my wedding reception. Feel free to do the same. You can even get a cake to match.