SHAYMEE'S PROMOTION

Please come and join us at the 14th Annual KFOG KaBoom
Saturday, May 12, 2007, 4 - 10pm

Piers 30/32, San Francisco

The Shaymee’s company is very proud to announce that we will be the exclusive chocolate company for this event. We are offering great show discounts for our 1 pound assorted gift boxes for Mother's Day. Also look for our discount coupon in your souvenir bag at the show for other item's at our booth.

We look forward to seeing you there!

Cheers!

Exciting New Flavors!

We have exciting news!

You can find our Aussie Toffee now under the Whole Foods Market Private label for their pre-pack clear stackable tubs.

Our new 55% Cocoa Dark Chocolate Espresso toffee, 55% Cocoa Dark Chocolate Macadamia toffee, and 38% Cocoa Milk Chocolate Pecan toffee, as well as our original 38% Cocoa Milk and 55% Cocoa Dark Chocolate Almond are available in the bulk area.

We are promoting a great new price for these handmade little beauties for Easter and Mother's Day. Look for us in a store near you! Whole Foods Market (entire West Coast)

Sampling events at Whole Foods Market:

SoCal WFM Demo Schdelue:

4/1 Tustin 12 - 4pm

4/2 SO East 12 - 4pm

4/5 W LA 11 - 3pm

4/6 Westwood 11 - 3pm

4/6 torrance 11 - 3pm

4/6 redondo 3:30 - 7:30pm

4/7 SO West 12 - 4pm

4/14th Thousand Oaks 11 - 3pm

4/25 Manhattan Beach - 11 - 3pm

WF Glendale 3/16 [11am -3pm

Hillcrest 3/18 11 - 2pm

WF Pasadena 3/19 [11am -3pm]

WF Fairfax 3/23 [11am -3pm]

WF W. Hlywd. 3/23 [3-7pm]

WF Brentwood 3/24 12:30 - 4:30pm

WF Valencia 3/24 2:30 - 6:30pm

WF Woodland Hills 3/25 11 - 3pm

WF Santa Monica 3/25 12:30 - 4:30pm

WF Porter Ranch 3/26 3 - 7pm

WF Torrance 3/28 12 - 4pm

WF Beverly Hills 3/30 11 - 3pm

WF La Jolla 3/31 12 - 4pm

Washington:

Portland Sat 3/31 3-7

Bridgeport Sun 4/1 3-7

Redmond Sat 4/7 3-7

Roosevelt Mon 4/2 11-3

Oregon WFM Demo Dates:

Portland Sat 3/31 3-7

Bridgeport Sun 4/1 3-7

Northern Caifornia:

Fresno Sat 4/7 10-2p

Sacramento Sat 4/7 10-2p

Walnut Creek 4/1 3:30-7:30

San Ramon 4/1 11-3

Cupertino 4/3 3-7

Campbell 4/4 11-3

Los Gatos 4/5 3-7

Palo Alto 4/6 11:30 -3p

Los Altos 4/6 3:30-7:30

San Mateo 4/7 11-3p

Redwood City 4/7 3:30-7:30

Monterey 4/2 3-7

Berkeley TBD

Mill Valley -Friday 4/6 11-3p

Petaluma - Friday 4/6 3-7p

SF Franklin Thursday 4/5 11-3p

SF Soma TBD

San Rafael - Thursday 4/5 3-7p

Santa Rosa Friday 4/13 3-7p

Sebastopol TBD

Stay tune for more demo dates coming soon!

Macadamia Toffee Chip Cookies

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups cake flour (not self-rising)
2 teaspoons baking soda
1 teaspoon salt
6 Shaymee’s Macadamia Toffee squares (chopped coarsely)

1 1/2 cups coarsely chopped macadamia nuts

Preheat the oven to 350°. Line a baking sheet with parchment paper, and set aside.

In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine.

In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in chopped toffee bits and macadamia nuts. Blend well with wet ingredients.

Scoop dough onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand.

Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes.

Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an

Bush Brownies

Ingredients

· 1 1/2 cups self raising flour

· 3/4 cup butter

· 1/2 cup brown sugar

· 1 tp ginger

· 1 tp allspice

· 1 tp nutmeg

· 2 cups mixed fruit

· 1 egg

· 1 cup milk

Directions

Sift the dry ingredients into a bowl.
Rub in the butter.
Add the fruit, mix in a well beaten egg and milk.
Pour into a greased tin, bake 30-40 minutes in moderate oven. Serve sliced and buttered

Shaymee's Aussie Toffee

We would like to apologize to everyone that has tried to order our toffee on-line. Our system is having some technical difficulty and should be resolved shortly.

Thank you for your patience and support!

CARAMEL NUT POPCORN

INGREDIENTS

• 1 cup butter
• 2 cups brown sugar
• ½ cup corn syrup
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn
• ½ cup pecans

DIRECTIONS

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Chop Pecans and sprinkle over popcorn, or any nuts you desire. I like to use Pecans because they have a slightly buttery taste to them.
4. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

You family and friends will love this recipe. Great for any occasion!

Prep Time: 30 Min

Cooking Time: 1 Hour

Toffee Fudge Squares

1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup butter (cold)
1 -14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided
1 cup pecans, coarsely chopped
1/2 cup chopped Shaymee’s Aussie Toffee

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles crumbs. Press firmly into prepared baking pan. Bake for 10 minutes.

In a saucepan heat milk, vanilla extract and 1 cup of the chocolate chips, stirring until smooth, and then pour over crust. Sprinkle the pecans, toffee bits and remaining chocolate chips; press down firmly. Bake for approximately 20 minutes.