Welcome to our website! As we have the ability to list on our website (our selection changes all of the time), it is not feasible for a company our size to record and playback the descriptions on every item on our website. However, if you are an American with a disability we are here to help you. Please call our disability services phone line at 330-225-5807 during regular business hours and one of our kind and friendly personal shoppers will help you navigate through our website, help conduct advanced searches, help you choose the item you are looking for with the specifications you are seeking, read you the specifications of any item and consult with you about the products themselves. There is no charge for the help of this personal shopper for any American with a disability. Finally, your personal shopper will explain our Privacy Policy and Terms of Service, and help you place an order if you so desire.

Home Appliance Sales & Service


1997 Pearl Road
Brunswick, OH 44212

Lodi Showroom


110 Highland Drive
Lodi, Ohio 44254


2013 Home and Flower Show Cooking Demo Recipes

German Beer Cheese Soup

Yield 1/2 gallon

  • 18 oz. German lager or pilsner (Weihenstephaner lager
  • 2-3 cups chicken stock
  • 1 stick of butter, divided use
  • 3/4 cup flour
  • 1 cup small diced onion
  • 1 cup small diced carrot
  • 1 cup small diced celery
  • 1 tbls diced garlic
  • 1 lb. of shredded sharp cheddar
  • 4 oz. shredded parmesan cheese (not the stuff from a can, will not work well)
  • Salt and pepper

Heat heavy bottomed soup pot on medium high with 1/2 stick of butter until melted, saute onion, celery, and carrot until soft. Add garlic and saute for a few minutes. Remove vegetables.

In the same pan, add remaining half stick of butter and stir until melted. Add flour and continue to stir until flour turns a golden brown. Return vegetables to the pan. Add beer and stock. Allow mixture to simmer for 10 minutes. Add in Cheddar cheese 1/2 cup at a time while continually whisking (wait for cheese to fully incorporate before adding more). Add parmesan while continuously whisking. Salt and pepper to taste.

Basic Soft Pretzel Dough

Recipe from Alton Brown

  • 1 & 1/2 cups warm (110 to 115 F) water
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1 package active dry yeast
  • 22 oz all purpose flour, approximately 4 & 1/4 cups
  • 2 oz. melted butter
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cups baking soda
  • 1 large egg yolk beaten with 1 tbsp water
  • Pretzel salt

Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.

Preheat oven to 450 F. Line 2 baking sheets with parchment paper and lightly brush with oil. Set aside.

Bring the water and baking soda to a boil in a large saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return them to the baking sheet, brush the top of each pretzel with the egg yolk mixture and sprinkle with salt. Bake until golden brown in color, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.


Submitted by Sheri Tucker


  • 1/3 cup plus 1 tablespoon Butter Flavored Crisco
  • 1 cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until all flour is moistened and cleans side of bowl. Roll out and place in pie plate. Flute edge.


  • 1/2 cup melted butter
  • 3/4 cup dark corn syrup
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 3 eggs slightly beaten
  • 1/4 teaspoon salt
  • 1 & 1/2 cups chopped pecans
  • 2 squares unsweetened chocolate

Melt butter and chocolate together. In mixing bowl, add all ingredients together including butter/chocolate mixture and mix. Pour into pie shell and bake at 375 degrees for 1 hour or until pie no longer jiggles when shaken.


Submitted by SMaureen Hudak


  • 2 cups flour (sifted)
  • 5 tablespoons of cold water
  • 2/3 cup shortening
  • 1 teaspoon salt

Sift flour and salt together. Cut in shortening 1/3 cup at a time. Blend in cold water until dough forms a ball. Roll dough into 2 circles, 1 to line the pie pan, 1 to be top crust.


  • 20 oz. frozen cherries
  • 3 tablespoons quick cooking tapioca
  • 5/8 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon melted butter

Mix filling ingredients together and place in pie shell, top with top crust, poke holes in the top crust. Sprinkle top crust with sugar cinnamon if desired. Bake at 450 for 10 minutes then turn oven down to 350 for 45 more minutes. Cover top crust with foil if it starts getting too brown. Pie is done when filling is steaming.


Submitted by Tricia Lawler


  • 1 1/2 cups crushed macaroons (or a crispy coconut flavored cookie)
  • 2 tablespoon butter melted

Toss cookie crumbs with melted butter and press into pie pan. Bake at 350F for 5-10 mins. Cool.

Pineapple Filling:

  • 18 oz can crushed pineapple
  • 28 oz can pineapple tidbits
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon melted butter
  • 3/4 cup pineapple juice
  • 1 teaspoon lemon juice

Coconut Cream:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup half and half
  • 1/2 cup heavy cream
  • 4 egg yolks
  • 1 tablespoon coconut extract
  • 1 cup coconut

Drain pineapple and reserve juice. In saucepan combine pineapple, sugar, salt, cornstarch and juice. Cook over medium heat until thick. Cool. Spread into crust and refrigerate.

Put yolks into one bowl. In saucepan over medium/high heat cook sugar, cornstarch, salt, half and half and heavy cream until thick. Temper egg yolks then add back into pan cook until thick. Remove from heat. Add in butter, extract and coconut. Fold in one third of whipped cream and chill.

Whipped Cream:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon vanilla extract

In electric mixer, whip heavy cream on high. When peaks begin to form, slowly add in sugar. Whip to stiff And beat in extracts. Spread coconut cream over pineapple filling and top with whipped cream. Sprinkle with toasted coconut. Toast 1 to 2 cups coconut at 350F for about 8 to 10 mins. Stir about midway, until golden.

Apple Pie Finalist Crumbly Apple PIE

Submitted by Denise Paterak


  • 2 cup flour
  • 1 tablespoon of sugar
  • Pinch of salt
  • 1/2 teaspoon of baking powder
  • 1/3 cup of ice cold water
  • 2/3 cups of shortening

Sift together the flour, sugar, salt and baking powder. Add the shortening and mix with a fork till it forms a crumbly like consistency. Add the water and mix until it forms dough. Refrigerate overnight.


  • 3 Granny Smith apples & 3 Gala apples or any apples of your choice, peeled and sliced very thin.
  • 1/2 cup of granulated sugar-1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg-1/4 teaspoon of salt
  • 1/2 lemon freshly squeezed-3 tablespoons flour


  • 3/4 cup firmly packed brown sugar
  • 2/4 cup flour
  • 1/4 cup of chopped walnuts
  • 1/3 cup chilled butter pieces

Preheat oven to 400 degrees. Combine all ingredients and pour into a 9 inch pie shell. Make topping and sprinkle over the top of the pie. Bake for 30 to 40 minutes until the top is browned.

Roasted Red Pepper Bisque

Serves 6-8

  • 6 red peppers, roasted & chopped
  • 2 cups onions, minced
  • 6 roasted garlic cloves, minced
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 1/4 sour cream
  • 2 teaspoons dried basil
  • salt & pepper
  • 1/2 cup red pepper, diced for garnish
  • fresh basil, garnish

Heat olive oil in a large heavy bottomed soup pot. Add onions and red peppers saute until onion are transparent, add garlic, dried basil, and white wine. Remove pot from heat and in small batches, puree vegetables in a food processor and return to soup pot.

Return pot to stove and heat. Add vegetable stock, allow mixture to come to a boil. Reduce to a simmer and add heavy cream and sour cream. Salt and pepper to taste. Serve with a few red pepper diced pieces and a sprig of basil for garnish.

Beef Barley & Mushroom

Serves 8

  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 carrot, large dice
  • 1 stalk celery, diced
  • 1/2 lb. beef steak, large dice or strips
  • 1 & 1/2 cups small white button mushrooms, sliced
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup baby portabellas, sliced
  • 2 garlic cloves, minced
  • 1/2 cup frozen green peas
  • 2 Tbsp. dry white wine
  • 6 cups beef stock
  • 1 cup barley
  • 2 tsp. dried Herbs de Provence
  • Sea salt and freshly ground pepper

Heat butter and the olive oil in a heavy bottomed stock pot. Add onion, carrots, and celery. Saute until onions are transparent. Add the beef. Add the mushrooms, garlic, peas and cook until beef is mostly done.

Add the wine and stock to the pot and boil for about 2-3 minutes. Add barley and allow to cook for 20-30 minutes until barley is tender. Add herbs and serve.

Ciabatta Bread

Makes 1 loaf


  • 1 & 3/4 cups unbleached all-purpose flour
  • 1/2 tsp. instant yeast
  • 3/4 cup warm water


  • All of the sponge (above)
  • 1 & 1/4 cups warm water
  • 1/2 tsp. instant yeast
  • 3 cups unbleached all-purpose flour
  • 1 & 1/2 tsp. salt

Mix together all of the starter ingredients, and stir until well-blended. Cover and let rest in a warm place for 12 to 20 hours, or until the mixture has doubled.

Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a very soft, smooth dough. Allow the dough to rise, covered, for 1 1/2 hours.

Gently transfer the risen dough to a parchment-lined or lightly greased baking sheet, and pull and stretch it into a rough 8 x 14-inch oval. Cover it with a dough rising cover or very heavily greased plastic, and let it rise until it feels very light, about 2 hours.

Bake the ciabatta in a preheated 475 F oven for 10 minutes. Reduce the heat to 425 F, and bake for an additional 10 to 15 minutes, or until it's a dark, golden brown.

Southwestern Chicken & Corn Soup

Serves 6-8

  • Olive oil, for drizzling, plus 1/4 cup
  • 1 lb. cooked chicken breast, shredded
  • Salt and freshly ground black pepper
  • 2 white onions, large dice
  • 1 green pepper, large dice
  • 2 Yukon potato, diced
  • 1 red pepper, large dice
  • 1 16 oz. can of black beans drained and rinsed
  • 2 cups frozen sweet corn kernels
  • 2 cloves garlic, crushed
  • 6 plum tomatoes, quartered
  • 2 cups white wine
  • 3 quarts chicken stock
  • 3 Tablespoon fresh chopped cilantro
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili pepper flakes
  • salt and pepper to taste

In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, potato, and garlic until tender. Add the tomatoes and corn and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, and black beans. Add cilantro, spices, salt, and pepper to taste. Bring to a boil. Simmer about 20 minutes. Serve hot, garnished with fresh cilantro with crusty bread.

Chocolate Balsamic Shots

Serves 8

  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 lg. egg
  • 3 Tablespoons all-purpose flour
  • 4 oz. bittersweet chocolate, chopped
  • 2 oz. milk chocolate, chopped
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange zest
  • 3 Tablespoons balsamic vinegar
  • 1/4 cup chilled whipping cream
  • Chocolate shavings (optional)

Bring cream and sugar to a boil in a large heavy saucepan, stirring to dissolve sugar. Remove from heat.

Whisk yolk and flour together in a separate bowl.

Liason a small amount of hot milk mixture to flour mixture. Place mixture into saucepan and whisk over medium heat until it thickens, about 2 minutes.

Add chocolate in saucepan and stir until chocolate melts. Add vanilla, orange zest and balsamic vinegar. Whisk to a frothy consistency. Serve in shot glasses and garnish with whipped cream and chocolate shavings.

Sweet Apple Soup

Serves 6

  • 12 medium red sweet apples (Macintosh, Roma, Gala)
  • 3 cup water or apple juice
  • 1/2 cup sugar
  • 3 Tbsp. lemon juice
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 teaspoons lemon zest

Wash, quarter, peel, and core apples. Place them in a large cooking pot, and add the water.

Over medium heat, cook the apples until they are nearly soft. Add the sugar, lemon juice and cinnamon. Put contents in a food processor or blender, return to pan.

On a low heat, stirring often, continue to cook apples under mixture reduces in size to thick consistency and turns brown. Add more cinnamon and nutmeg to taste.

Can be re-blended for more smoothness.

Ladle into shallow bowls, place one cookie in center of bowl and scoop cinnamon ice cream on top of cookie.

Pecan Shortbread

  • 2 & 3/4 cups all-purpose flour
  • 1/4 cup ground pecans
  • 1/2 cup granulated sugar
  • 1/8 tsp. sea salt
  • 2 tsp. vanilla bean paste
  • 1 cup (2 sticks) unsalted butter, chopped and chilled
  • 3 Tbsp. marzipan, crumbled

Turn out dough onto a lightly floured surface and just knead together. Do not over work. Wrap in plastic wrap and allow to rest 20 minutes.

Preheat oven to 300 F.

On a lightly floured surface, roll out dough to 1/2 inch thickness. Slice into thin bars or disks. Dock cookies with a fork.

Place cookies one inch apart on a parchment lined baking sheet. Bake until golden brown, approximately 20-25 minutes.

Can be stored in an airtight container up to two weeks.