Publix Super Markets is issuing a voluntary recall for Publix Premium Light Tiramisu Ice Cream, which may contain Publix Premium Coffee Almond Fudge Light Ice Cream, resulting in the presence of an undeclared almond allergen. People who have an allergy or severe sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume this product.The recalled product lot code for the item:
Publix Premium Light Tiramisu Ice Cream UPC: 41415- 13343
Lotcode, found on bottom of carton: Sep 12 2011 B7 PLT 12-444.
The product is packaged with a Publix Premium Light Tiramisu Ice Cream bottom carton and a Publix Premium Coffee Almond Fudge Light Ice Cream lid. The recall affects the company’s five state operating areas of Florida, Georgia, Alabama, South Carolina and Tennessee.
“As part of our commitment to food safety, potentially impacted product has been removed from all store shelves,” said Maria Brous, Publix director of media and community relations. “Consumers who have purchased the product in question may return the product to their local store for a full refund. The issue was brought to the attention of store personnel when a customer noticed the mix-match packaging. There have been no reported cases of illness. Publix customers with additional questions may call our Consumer Relations department at 1-800-242-1227 or by visiting our website at www.publix.com9.”
Publix is privately owned and operated by its 146,000 employees, with 2009 sales of $24.3 billion. Currently Publix has 1,033 stores in Florida, Georgia, South Carolina, Alabama and Tennessee. The company has been named one of Fortune’s “100 Best Companies to Work For in America” for 14 consecutive years. In addition, Publix’s dedication to superior quality and customer service is recognized as tops in the grocery business, most recently by an American Customer Satisfaction Index survey.
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Showing posts with label almond. Show all posts
Showing posts with label almond. Show all posts
Monday, January 31, 2011
Saturday, November 14, 2009
Holiday Baking With A Regional Twist
(NAPSI)-Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there.
Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:
• Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.
Bananas Foster Bars
Makes 16 2-inch bars
Ingredients:
Bars:
½ cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
⅛ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup bananas, diced
½ cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1-2 cups confectioners' sugar, sifted
Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch-square pan.
Almond Butter Buckeyes
Makes 4 dozen candies
Ingredients:
Candies:
1 cup (2 sticks) butter, softened
1¼ cups almond butter*
3 tablespoons dark rum or 1½ teaspoons rum extract
1 teaspoon almond extract
3¾ to 4 cups confectioners' sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Directions:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm, about 30 minutes.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Visit butterisbest.com for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.
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Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:
• Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.
Bananas Foster Bars
Makes 16 2-inch bars
Ingredients:
Bars:
½ cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
⅛ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup bananas, diced
½ cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1-2 cups confectioners' sugar, sifted
Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch-square pan.
Almond Butter Buckeyes
Makes 4 dozen candies
Ingredients:
Candies:
1 cup (2 sticks) butter, softened
1¼ cups almond butter*
3 tablespoons dark rum or 1½ teaspoons rum extract
1 teaspoon almond extract
3¾ to 4 cups confectioners' sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Directions:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm, about 30 minutes.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Visit butterisbest.com for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.
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Friday, September 5, 2008
The Hershey Company Announces Nationwide Voluntary Recall of Hershey’s Chocolate Shell Topping Due to Undeclared Almonds
The Hershey Company today announced a voluntary recall of 7.25-ounce plastic bottles of Hershey's Chocolate Shell Topping because they contain undeclared almonds. People who have an allergy or severe sensitivity to almonds run the risk of serious or life threatening allergic reaction if they consume this product.
The only 7.25-ounce bottles of Hershey's Chocolate Shell Topping affected have the code 69N printed on the back of the bottle below the UPC symbol. The UPC/Bar Code is 346000. The item in question was available for purchase nationwide after July 8, 2008.
No Hershey confectionery items or other shell toppings are involved in this recall. No illnesses have been reported to date. The product is completely safe for consumers who do not have an allergy or sensitivity to almonds.
Hershey issued the voluntary recall after a consumer reported the issue. The company immediately investigated and found that a small portion of a Heath's Shell Topping production run used bottles labeled Hershey's Chocolate Shell Topping.
Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714.
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www.fayettefrontpage.com
www.georgiafrontpage.com
The only 7.25-ounce bottles of Hershey's Chocolate Shell Topping affected have the code 69N printed on the back of the bottle below the UPC symbol. The UPC/Bar Code is 346000. The item in question was available for purchase nationwide after July 8, 2008.
No Hershey confectionery items or other shell toppings are involved in this recall. No illnesses have been reported to date. The product is completely safe for consumers who do not have an allergy or sensitivity to almonds.
Hershey issued the voluntary recall after a consumer reported the issue. The company immediately investigated and found that a small portion of a Heath's Shell Topping production run used bottles labeled Hershey's Chocolate Shell Topping.
Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714.
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www.georgiafrontpage.com
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