A Reyes Holdings Company
Frozen Custard Caramel Butter Sundae
Ingredients
3/4 cup SilverBrook Grade AA Salted Butter RFS Item 73400 1/2 cup chopped pecans 1/2 cup brown sugar 1/2 cup whipping cream 6 small bananas, quartered Vanilla frozen custard
Directions
1. Melt butter in 2 quart saucepan over medium heat. Add pecans, saute 3 minutes or until foamy and fragrant. 2. Stir in brown sugar and whipping cream. Bril to boil; continue boiling five minutes, stirring occasionally. 3. Remove from heat. Gently stir in bananas; let stand five minutes. Serve over vanilla custard.
Yield: 6 servings
Recipe & Photo courtesy of Wisconsin Milk Marketing Board.
Orange Creamsicles
2 cups vanilla ice cream, softened 6 oz. frozen orange juice concentrate 6 oz. orange-flavored yogurt 6-5 oz. paper cups 6 wooden sticks
1. In a large bowl, mix softened ice cream, juice concentrate and yogurt, stirring until thoroughly blended. 2. Pour into paper cups. Cover each up with foil. Make a slit in foil with knife and insert stick into orange mixture. 3. Freeze until hard, about 6 hours. Remove foil and paper cups to serve.
Recipe & Photo courtesy of Wisconsin Milk Marketing Board
Apple Almond Tart
Pastry for one 9-inch pie crust 2 large eggs 1/2 cup sugar 1/2 cup finely ground blanched almonds 1/4 cup SilverBrook Farms Grade AA Salted Butter, melted RFS Item 73400 2 Extra-Fancy Premium Washington Granny Smith Apples, peeled, cored and cut into 1/4-inch thick slices RFS Item 75074
1. Roll pastry out to an 11-inch round, line a 10-inch tart pan with pastry. Set aside. 2. Heat oven to 350 F. 3. In large bowl with electric mixer, beat eggs and sugar until thick and pale; stir in almonds and melted butter. 4. Pour almond mixture into pastry-lined pan. Arrange apple slices, overlapping in a ring, on top of almond mixture. 5. Bake 40 minutes or until filling is set and apples are tender.
Yield: 8 servings
Peanut Butter & Jelly Cookies
1 cup peanut butter, crunchy or creamy 1 cup sugar 1 large egg 1 tsp. Culinary Secrets Pure Vanilla Extract RFS Item 23382 1/4 cup jelly (of your choice)
1. In a large bowl, combine all ingredients except jelly and beat at medium-high speed with electric mixer until a dough is formed and the sides of the bowl are clean. 2. Scoop dough out using a teaspoon and, using your palms, roll into 1-inch balls. Arrange 3 inches apart on lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookie. Spoon jelly into depressions. 3. Bake in 325 F oven for 15 minutes, or until cookies are lightly browned. Using a wide turner, transfer cookies to cooling racks to cool completely. Store in airtight container.
Yield: 2 dozen cookies
Cherry Crisp Pie
1/4 cup SilverBrook Grade AA Salted Butter RFS Item 73400 3/4 cup quick-cooking or old-fashioned oats, uncooked 1/2 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1/2 cup chopped pecans, if desired 1/2 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180 42 oz. Katy's Kitchen Cherry Pie Filling RFS Item 10750 1 9-ounce prepared graham cracker crust (10-inch)
1. Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. 2. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on baking sheet. 3. Bake in preheated 375 F oven for 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least four hours before serving.
Yield: 8 to 10 servings
Almond Chocolate Calzones
Dough
10 oz. milk, lukewarm 1/5 oz. active dry yeast 2 oz. eggs 3 oz. SilverBrook Grade AA Unsalted Butter, melted RFS Item 73410 1 lb., 4 oz. all-purpose flour 1/3 oz. salt 2 1/3 oz. sugar
Filling
4 oz. bittersweet chocolate 6 3/4 oz. unsalted, roasted almond butter
Topping
6 oz. natural sliced almonds 1 oz. egg yolk
1. In mixer bowl, dissolve yeast in milk. 2. Add eggs, butter, flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for five minutes or until dough forms a ball on hook, adding a small amount of additional flour or milk if necessary. 3. Cover bowl with plastic wrap and let dough rise at 75 F until it doubles in size, about 2-3 hours. 4. Melt chocolate over simmering water. Whisk until smooth. 5. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard. 6. To assemble calzone: Divide dough into twelve 3-ounce pieces; shape each piece into a round ball. Let rest for about five minutes. Stretch or roll each ball into a circle 1/4-inch thick and about 6 inches in diameter. 7. Spread filling on one half of each disk, leaving 1/2-inch border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal. 8. Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75 F about 1 hour, or until they puff and hold an imprint when touched with a finger. 9. Beat egg yolks with 1 tablespoon water. Brush each calzone with egg wash and sprinkle with sliced almonds. 10. Bake at 375 F in middle of oven for 15 minutes or until brown and hollow sounding when thumped.
Yield: 12 calzones
Recipe & Photo from The Almond Board of California
Snickerdoodles
4 oz. SilverBrook Solid Grade AA Salted Butter RFS Item 73400 4 oz. Shortening 1-1/2 c. Sugar 2 Eggs 2-3/4 c. Flour 2 tsp. Culinary Secrets Cream of Tartar RFS Item 28500 1 tsp. Baking soda 1/4 tsp. Salt 3 Tbsp. Sugar 2 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180
1. Preheat oven to 400 F.
2. Cream butter, shortening and sugar. Add eggs and beat until mixture is fluffy. Beat in flour, Culinary Secrets Cream of Tartar, baking soda, and salt.
3. Combine 3 tablespoons sugar and Culinary Secrets Ground Cinnamon in a small bowl. Roll cookie dough into 1-inch balls. Roll balls in the cinnamon sugar; place 2-inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes, until cookies are lightly browned but still soft. (Cookies will puff up at first, then flatten out. Cook Cookies a few minutes before removing from baking trays.
Gingerbread Biscotti
4 oz. SilverBrook Solid Grade AA Salted Butter RFS Item 73400 3/4 c. Sugar 1/2 c. Dark Molasses 1/2 tsp Culinary Secrets Ground Ginger RFS Item 24054 3 large Eggs 3-1/3 c. Flour 1-1/2 tsp. Baking powder 4 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180 1 tsp. Culinary Secrets Ground Nutmeg RFS Item 24084 1/2 tsp. Culinary Secrets Ground Allspice RFS Item 24292 1/2 tsp. Culinary Secrets Ground Cloves RFS Item 24162 4 oz. Almonds, blanched, chopped, toasted
2. Beat butter with sugar and molasses in a large bowl until well blended. Add the Culinary Secrets Ground Ginger and eggs.
3. Combine flour, baking powder, spices and toasted almonds in a separate bowl. Add flour mixture to butter mixture and beat thoroughly.
4. Shape dough into 3 rolls, each measuring approximately 13-inches long, 1-inch thick and 2-inches wide. Place rolls 4-inches apart on a greased baking sheet. Bake loaves for 15 to 20 minutes until browned.
5. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet and continue baking until toasted a slightly darker color and firm and dry to touch, about 15 to 20 minutes. Transfer to wire rack and cool.
Raspberry Poppy Seed Cookies
Pineapple Sorbet
1 cup sugar 1 cup water 1 tsp. Culinary Secrets Imitation Coconut Extract RFS Item 11282 4 cups Markon First Crop Flavor Packed Golden Pineapple, pureed RFS Item 67122
1. Heat sugar and water in saucepan until sugar dissolves and water begins to boil. Turn off heat and stir in coconut extract and pureed pineapple.
2. Pour the mixture into an ice cream maker and freeze.
Serving suggestions: Serve solo or over hot blueberry pie and flourless chocolate cake.
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