Reynolds Sandwich Shop

Due to the loss of our mother we will be closed Tuesday (5/21) and Wednesday (5/22). We will be back on Thursday (5/23) with regular hours 5:30am-2:00pm. Thank you for your patience during this time.

Our mother and nana Margie Reynolds went to her eternal home early this morning. We are glad she is no longer suffering but will miss her terribly.

We will be closed on Friday May 17th due to an illness in the family. We apologize for any inconvenience.

We are back on regular schedule today! Tuesday- Friday 5:30am-2pm
Closed on Mondays

Pot Roast Stew with New Potatoes, Carrots & Celery Sunday dinner last night 🤤 Recipe in comments!

CLOSED
For the 4th of July!
We will be back Tues. July 11th

We will be open today and tomorrow. We are closed all next week. We will be back on Tuesday July 11th!

Happy 4th of July 💥

Now you don’t have to wait to enjoy State Fair Corn Dogs! Skewered hot dogs are dipped in a cornmeal batter then fried to a golden brown.

https://www.lovebakesgoodcakes.com/state-fair-corn-dogs/

Summer Lemon Cake
1 cup boiling water
1 small box lemon Jello
1 box Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1tsp. lemon extract
1¾ to 2 cups powdered sugar
2 tsp. lemon juice
Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool.
Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well. Bake at 350 for 35 to 40 minutes.
Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice. Add water to glaze a few drops at a time until glaze is thin.
Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork. Pour glaze on hot cake and spread evenly.
May add a tiny bit of lemon zest for decoration

We are hiring!!

Hours will be:
Tuesday-Friday
5:30a.m. - 2:30p.m.

Stop by for an application!!

Homemade no-bake chocolate peanut butter cookies!! They are delicious 😋

$1.50

Pecan Upside Down Cake - OMG😱 DON'T LOSE THIS😋
Ingredients
For the Pecan Topping:
½ cup packed light or dark brown sugar
¼ cup of corn syrup
½ cup melted butter
1 cup chopped pecans
¼ tsp salt
For the Cake Batter:
1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
½ cup of vegetable oil
3 large eggs
3 tbsp sour cream
1 cup of water
Instructions
Preheat oven to 350 degrees
Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping
In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
Add pecans to brown sugar mixture and mix until fully combined
Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside
Cake Batter
In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping
Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean
After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan
Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature.
Recipe shared from: Amazing Old Recipes

We will be open Tuesday, Wednesday, and Thursday this week.
5:30am - 2:00pm

We will be closed Friday in observance of Easter ✝️ 🐣

Nestles Toll House Death by Chocolate Cake
It's soooo good, especially served warm with some vanilla ice cream.
1 Box Devils Food Cakemix
1 Box 3.9 Instant Chocolate Pudding
5 Eggs
1 tsp Vanilla
3/4 Cup Oil
1 Cup Sour Cream or Buttermilk
3/4 Cup Brewed Coffee
2 Cups Nestles Toll House Chocolate Chips
Mix all dry ingredients together, and all liquid together and blend well. Fold in chocolate chips. Bake in a greased bundt cake pan at 350 degrees for 45 minutes. Let cool for 10 Minutes before turning over onto a cake plate or large round platter.
Ganache Icing: Heat 1 stick of salted butter on stove over low heat. Add 2 TBSP Cocoa powder, 1/2 box powder sugar, 1 tsp Vanilla, 3 TBPSP Milk, 1/2 Cup Pecan pieces. Pour warm over cake and serve warm if possible. If not, heat up in microwave before serving.

We are back!!!

New Menu effective Jan. 3, 2023

This is the only menu that you can be sure is correct. There are other menus if you search the internet but we did not put them there and cannot take them down.

Hours:
Closed on Saturday, Sunday, and Monday
Tuesday-Friday: 5:30a.m.-2:00p.m.

We are open today ( Friday Dec 23rd)!!!

We will be open through Friday Dec. 23rd!!!

Closed for the Holidays Dec 26-Jan 2

We will reopen after New Years on Tuesday Jan. 3rd

We will be open through Friday Dec. 23

We will reopen on Tuesday Jan. 3

Merry Christmas and Happy Holidays!!!!

We will be open Tuesday and Wednesday (5:30am- 2:00pm) this week. We will be closed for Thanksgiving on Thursday and Friday.

Happy Thanksgiving!!!

NOW HIRING!!

Hours: Tuesday- Friday 8:30am- 2:30pm

Come by for an application

We will be open tomorrow ( Friday September 30th)

We will be closed on Thursday Sept 29th due to staffing issues. We apologize for the inconvenience.

Important!!! Please read!!!

Effective August 1, 2022, we will be closed on Mondays. Our new hours will be Tuesday-Friday 5:30a.m-2:00p.m. Like many businesses we are short staffed, the same employees work open to close everyday. We are simply trying to give ourselves the rest we need so we can continue to provide the best food and service when we are open. We realize that this may be an inconvenience for some and we do apologize for that, however we continue to be truly grateful for your business! Our bodies are tired, our minds are tired, and we just need a bit more rest. Thank you for your understanding and patience!

We are open today!

We will be closed on Friday, June 3rd. We are short staffed and cannot properly operate. We apologize for the inconvenience.

We will be open regular hours (5:30am-2pm) on Wednesday Jan. 19.

We will be open at 9 am today. Please be careful in the parking lot!!!

We will open at 9a.m. On Tuesday Jan. 18