Wood Heights MO Community Market

10/26/2025

Wood Heights and surrounding communities. Thank you for supporting Wood Heights Trunk or Treat! We loved seeing ALL of you and your little Goblins! Thanks for stopping by and enjoying a hot cocoa, popcorn and a movie with us!
Stay tuned as we announce the next exciting Christmas event!!
See you soon!!!

10/26/2025

10/24/2025

TODAY IS THE DAY! Join us!

10/20/2025

Good grief! Don’t miss this! Please share!

09/01/2025

Homemade Worcestershire Sauce
Homemade Worcestershire Sauce is a game-changer, offering a rich, complex flavor without preservatives. It’s perfect for enhancing meats, sauces, and marinades. Easy to make and far superior to store-bought!
Ingredients:
1 cup apple cider vinegar
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Directions:
In a medium saucepan, combine the apple cider vinegar, soy sauce, brown sugar, water, lemon juice, ground ginger, ground mustard, onion powder, garlic powder, ground cloves, ground cinnamon, black pepper, and cayenne pepper if using.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly.
Remove the saucepan from the heat and let the Worcestershire sauce cool completely.
Once cooled, transfer the sauce to a clean glass bottle or jar with a tight-fitting lid.
Store the homemade Worcestershire sauce in the refrigerator for up to 2 months.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Servings: Makes about 1 1/2 cups

08/31/2025

Dreamsicle Jelly

ingredients:

* 4 cups freshly squeezed orange juice

* 4 cups sugar

* 2 vanilla beans, split and scraped

* pat of butter

* 1 box pectin – optional

instructions:

1. Strain the orange juice through cheesecloth to remove pulp and solids .

2. In a large pot, combine the strained orange juice, sugar, butter, vanilla bean scrapings, and the whole vanilla bean pods .

3. Bring the mixture to a hard boil over high heat .

4. **If using pectin**: add the entire box of pectin now. Stir continuously and bring it back to a hard boil. Boil for exactly 1 minute .

5. **If not using pectin**: continue boiling the mixture until it reaches 220°F and hold at that temperature for 3 minutes .

6. Remove the pot from heat and discard the vanilla bean pods .

7. Ladle the jelly into prepared jars, leaving 1/4 inch headspace .

8. Wipe the rims clean, apply lids, and screw on the bands tightly .

9. Process the jars in a boiling water canner for 10 minutes .

10. Remove jars and place them on a towel-lined counter in a draft-free area. Let cool for several hours .

11. Every 10 minutes while cooling, turn jars upside down and then back upright to evenly distribute the vanilla specks .

12. Once cool, check seals. Store sealed jars in the pantry. Refrigerate and use any unsealed jars within 2 weeks .

08/30/2025

Caramel Cream Cheese Pound Cake Recipe
For the Cake:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups (granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla extract
½ cup whole milk

For the Caramel Sauce:
1 cup packed light brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
1 Pinch of salt

Preheat to 325°F (163°C). Grease and flour a 10-inch bundt pan (or two 9x5-inch loaf pans).

In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (4-5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
Mix until just combined.
Stir in vanilla extract.

Pour batter into prepared pan(s) and smooth the top.
Bake 65-75 minutes (bundt) or 60-70 minutes (loaf), or until a toothpick inserted in the center comes out clean. Cool in pan for 15-20 minutes, then turn onto a wire rack to cool completely.

In a medium saucepan over medium heat, melt butter.
Add brown sugar and stir constantly for 2-3 minutes until it starts to bubble.

Slowly add heavy cream while stirring, then cook 2-3 more minutes until smooth. Remove from heat and stir in vanilla and salt.

Once cake is completely cooled, drizzle caramel sauce over the top.

08/29/2025

With the Market done for the **summer season, you can still get fresh sourdough products! Click to be notified when new batches are available!

Hi, I’m Chris! I bake small-batch artisan sourdough breads, sourdough pizza crusts, and brown butter sourdough chocolate chip cookies—baked with care and quality ingredients. ✨ Subscribe to get notified about fresh drops!

08/28/2025

Cranberry Butterfly

ingredients:

* 1 cup butter, softened

* 1/3 cup finely chopped dried cranberries

* 1/4 cup honey

* 2 teaspoons grated orange zest

* 1/8 teaspoon kosher salt

instructions:

1. In a small bowl, beat the softened butter, cranberries, honey, orange zest, and salt with an electric mixer or spatula until well blended .

2. Transfer the mixture to an airtight container or shape it into a log for storage .

3. Keep the cranberry butter in the fridge for up to 2 weeks or freeze for up to 3 months .

Sweet, tangy, and creamy—perfect for toast, muffins, or holiday treats!

08/24/2025