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Fall Recipes Tag

Mom’s Apple Cake from Smitten Kitchen

by Michael Fruchtman, CFO Mom's Apple Cake from Smitten Kitchen For the Apples6 apples (whichever kind looks good)1 tablespoon ground cinnamon5 tablespoons granulated sugarFor the Cake2 ¾ cups flour1 tablespoon baking powder1 teaspoon fine sea or table salt1 cup vegetable oil2 cups granulated sugar¼ cup orange juice2 ½ teaspoons vanilla extract4 large eggs Heat oven to 350°F (175°C). Grease...

Pumpkin Cookies

by Ashley Bowen, Account Coordinator The leaves are changing and pumpkin spice items are filling the aisles of every grocery store. These delicious cookies are the perfect way to indulge in the pumpkin craze this time of year. Pumpkin Cookies Cookie Ingredients1 cup butter (softened)1 cup granulated sugar1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt1 teaspoon ground cinnamon1...

Beef Stroganoff

by Shane O'Neill, Vice President Beef Stroganoff 2 - 2 ½ pounds Beef Sirloin (cut into strips 1/2 inch thick)1 stick buttersalt and pepper (to taste)4-6 green onions (chop only the whites)5 tablespoons flour1 beef Bouillon Cube (dissolved into one cup hot water)1 can Beef Consommé1 teaspoon dijon mustard1 6 ounce can mushrooms⅓ cup Sauterne Wine⅓ cup...

Squash Soup

Squash Soup

by Kristy Cartmell, Graphic Designer Squash soup is a great way to make use of in-season food during November. This simple, healthy recipe is full of flavor and color! It’s sure to be a crowd-pleaser. 2 tablespoons butter1 pound of sweet salted butter1 small onion, chopped5 pounds of sweet onions1 stalk celery, chopped1 medium carrot, chopped2 medium potatoes,...

mac and cheese

Wisconsin Mac and Cheese

by Ashley Bowen, Account Coordinator The temperatures are dropping so now is the time to enjoy this classic comfort food! This delicious Mac and Cheese will be a crowd-pleaser at the dinner table or your next potluck with friends.  Ingredients 1 (16-ounce) package elbow macaroni1 cup shredded mozzarella cheese1 cup shredded Swiss cheese1 cup grated Parmesan cheese1 cup shredded...

Fall Salad

Make Ahead Healthy Fall Salad

By Michael Fruchtman, CFO Serves: 8 1 cup hazelnuts1/4 cup white wine vinegar2 tablespoons honey1 1/4 teaspoon kosher salt1 teaspoon Dijon mustard1/4 teaspoon freshly ground pepper1/2 cup olive oil1 large bunch red kale, ribs removed, torn into bite-sized pieces (about 10 cups)1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)1 cup pomegranate seeds2...

Pumpkin Chocolate Toffee Trifle

by Angie Ash, Executive Vice President Ingredients 1 cup bittersweet chocolate chips4 cups heavy cream, divided3 teaspoons vanilla extract, divided1.5 cups confectioners sugar, divided1 7.5 ounce container marshmallow cream1 cup pure pumpkin puree1 bag of toffee bits1 18 ounce package chocolate sandwich cookies like Oreos Instructions In a small saucepan, melt the bittersweet chocolate with 1/2 cup of the heavy...

Apple Crisp

by Ashley Bowen, Account Coordinator The air is starting to turn crisp and fall is quickly approaching. And with that comes apple picking at your local orchard and plentiful apples at your local supermarket. Take advantage of this apple crisp recipe to make use of fresh apples during this season.  Ingredients 10 cups all-purpose apples, peeled, cored and...