flavor Ozark store serves up health and homemade cinnamon rolls

By BY JEANNIE STONE Contributing Writer

Photo by Jeannie Stone / Contributing Photographer

Homemade cinnamon rolls are a staple at Ozark Country Market in Heber Springs. Owners Jim and Linda Little are committed to providing local, healthy food for their customers.

ADVERSTISMENT

LITTLE ROCK — Breakfast is the most important meal of the day, Linda Little of Ozark Country Market in Heber Springs said recently. Although the store has been promoting healthy, locally grown and organic foods since 1995, sales are brisk when the chilly morning air carries the smell of freshly baked cinnamon rolls beyond the rocking chairs on the front porch to the small, gravel parking lot next to the ‘Welcome to Heber Springs’ sign.

Jim and Linda Little have a bit of experience with serving up hospitality in the wee hours while some of us are still wiping the sleep from our eyes. Before purchasing the business two years ago (formerly Van’s Country Market), they ran a bed and breakfast, Rock Cottage Gardens, in Eureka Springs.

The new business and community agree with the Littles, who live two minutes away from the store.

“We love it here, and the people are so friendly. They just welcomed us right away,” Linda said.

The market is a throwback to the mom-and-pop shops that once dotted the country roads in rural Arkansas offering merchandise in sectioned bins on wide planked wood floors. Customers exchange pleasantries while they shop and grab a drink or some Honeysuckle Lane raw milk cheese (made in Rose Bud) from the refrigerated case.

New in the shop are essential oils and Corly Bob’s Special Sauce.

“Every month we add something,” Linda said.

“Most everything is either made in Arkansas or by the Amish, Mennonite or small family-owned companies, all of which do things the old-fashioned way,” Linda said. “We try and carry healthy foods for our customers, and we believe in offering the highest quality.”

The Market carries a strong line of gluten-free and sugar free products.

“We just strive to provide healthy food, and a lot of folks around here depend on those products,” Linda said.

Her inventory also include sold-fashioned favorites like steel-cut oats and apple cider vinegar.

“Two people this week came in and bought up that vinegar,” she said, “and we sell local honey by the gallon.”

The Market has a strong following confirmed by their growing e-mail list.

“I send out a monthly newsletter to almost 1,000 homes now,” Linda said. “People even come from Little Rock to buy plants because we have such healthy specimens. We buy direct from Arkansas nurseries.”

In addition to the hundreds of edible items available inside the shop, pumpkins, gourds, mums, handmade garden arbor benches and birdhouses create a haven for strolling outside.

They also have a reputation for putting together gift baskets for the hard to please. They carry peanut butter-, nut lovers-, hot and spicy-, chocolate- and even sugar-free-themed baskets and offer UPS delivery.

For the first time, the Market is hosting a Christmas cookie contest on Sunday, Dec. 6, complete with judging and prizes.

The morning is a wonderful time to spend in the kitchen, Linda said. Good thing she’s so cheery about her early-morning routines because she prepares 16 batches of cinnamon rolls a day.

“More, if we have pre-orders,” she said.

To find out more information on Ozark Country Market, call (501) 206-0127 or log on to www.ozarkcountrymarket.com.

OLD-FASHIONED CINNAMON ROLLS Ingredients: 5 -3/4 cups bread flour 4 tablespoons sugar 2 teaspoons salt 2 tablespoons yeast- rounded 2-1/2 cups milk (1 percent is fine) 3 tablespoons margarine or butter 5 tablespoons margarine or butter 1 cup packed brown sugar Cinnamon

Directions:

Mix together 5 cups flour, sugar, salt and yeast. Heat milk and margarine to 120 degrees (no hotter or it will kill the yeast). Add milk mixture to dry ingredients and stir vigorously or mix with dough hook of mixer. Add remaining flour, more or less.Knead for five minutes until you have a stiff dough. If using a bread machine follow the directions.

After kneading, place dough in a greased bowl. Cover with wax paper and allow to rise in a warm place for approximately one hour or until double in size. Divide dough in half. Roll out on a floured board until 18 inches long by 6-8 inches wide.

Spread 2-1/2 tablespoon margarine on dough. Sprinkle dough with 1/2 cup brown sugar. Sprinkle with cinnamon evenly to the edges. Roll up length-wise. Slice into eight even slices. I use a ruler. Place in an 8-by-11-inch baking dish that has been sprayed with a non-stick spray. Repeat with other half of dough. Cover with waxed paper and let rise until double.

Bake at 325 degrees for 25-30 minutes until lightly browned.

ICING Ingredients: 1 stick margarine or butter, softened 2 tablespoons pure vanilla 3/4 cup milk 11 cups powdered sugar

Directions:

Beat margarine or butter until creamed. Add vanilla, milk and gradually add powdered sugar until smooth consistency. Spread on warm rolls and enjoy!

CINNAMON PUMPKIN PANCAKES Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 4 tablespoons light brown sugar 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/2 cup pumpkin, canned 2 tablespoons vegetable oil 1 egg 1-3/4 cup milk

Directions:

In a large mixing bowl, combine first seven ingredients. Sift to make sure there are no lumps. In a separate bowl, combine canned pumpkin, egg and vegetable oil, whisk until combined. Add milk and stir. Add liquid to dry ingredients, stirring only until combined. Preheat griddle to 325-350 degrees. Grease with shortening. Drop 1/4 cup of batter onto griddle, cooking pancakes until bubbles from and then start to burst. Flip and cook another couple of minutes.

Note: If you are preparing for a number of people, the pancakes can be cooked and kept warm in the oven for up to one hour. Layer between parchment paper and cover with foil in pan. Increase by half for six to eight and double for 10.

RASPBERRY STUFFED FRENCH TOAST Ingredients: 12 ounces cream cheese, softened 1/4 cup raspberry preserves (or apricot jam) 8 eggs 1/4 cup milk 1 teaspoon vanilla extract 1 teaspoon nutmeg 20 slices French bread 1-inch thick

Directions:

Slice French bread and cut a slit in each along the top edge about three-fourths of the way through. Blend cream cheese and raspberry preserves until fluffy. In mixing bowl whip eggs and next three ingredients until smooth. Spread cream cheese mixture evenly between bread and dip in egg mixture. Cook on hot griddle turning when golden brown. Serve with warm maple syrup.

APPLE GOUDA QUICHE Serves 6-8 Ingredients: 2 Gala apples 3 large eggs, eaten well 2 tablespoons mayonnaise 1/2 cup heavy cream 1-1/2 cups Gouda cheese 1 (9-inch) pie crust

Directions:

Sauté apples in butter. Mix eggs and cream together, add mayonnaise and cheese. Mixture should look like thick tapioca. Pour into pie shell (I pre-bake mine at 400 degrees for 10 minutes). Bake at 375 degrees for about 40 minutes. Let stand five minutes before cutting.

Note - You may add cooked and well-drained sausage if you like.

ARTICHOKE THREE CHEESE SQUARES Serves 10 Ingredients: 10 large eggs 1/2 cup flour 1 teaspoon baking powder 1 (16 ounces) cottage cheese 2 cups Monterey Jack cheese, shredded 2 cups Cheddar cheese, shredded 4 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 teaspoon basil 1/2 cup onion, chopped 1 (12 ounces) jar artichoke heart, drained and chopped Paprika Tomato wedges, for garnish Fresh parsley springs, for garnish

Directions:

Preheat oven to 325 degrees.Combine eggs, flour, baking powder, seasonings and basil; blend well. Stir in cottage cheese and shredded cheeses. Set aside. Melt in butter and lightly sauté onions. Add artichokes and toss. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into a 9-by-13-inch baking dish. Sprinkle with paprika. Bake, uncovered, in an oven heated to 325 degrees for about one hour until set and golden brown. Let stand a few minutes before cutting to serve.

Note- This dish can be made the night before, covered and refrigerated until morning. Bake as directed above.

Three Rivers, Pages 55 on 11/05/2009

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