A Reyes Holdings Company
Chocolate-Vanilla Swirl Cheesecake
Makes: 16 servings
Mini Apple Cinnamon Tarts
Apple Pecan Crumb Pie
Ingredients
Pastry for one 9-inch pie crust
Filling 6 Golden Delicious apples, peeled, cored and thinly sliced 1/3 cup pecans, chopped 1/4 cup sugar 2 Tbsp. all-purpose flour 1 tsp. Culinary Secrets Pure Vanilla Extract RFS Item 23382 1/2 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180 1/4 tsp. Culinary Secrets Ground Ginger RFS Item 24054 1/8 tsp. ground mace
Crumb Topping 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1/4 tsp. Culinary Secrets Ground Cinnamon RFS Item 24180 1/4 cup SilverBrook Grade AA Unsalted Butter RFS Item 73410
Directions
1. Heat oven to 375 F. Line a 9-inch pie pan with pastry, trimming edges. 2. In a large bowl, combine apples, pecans, sugar, flour, vanilla, cinnamon, ginger and mace; toss well to blend. Transfer mixture to pastry-lined pie pan. 3. Prepare Crumb Topping: In a small bowl, combine flour, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until mixture is crumbly. 4. Spread Crumb Topping evenly over apple filling. Bake pie 45 minutes or until apples are tender.
Yield: 8 servings
Candied Hazelnut Pumpkin Pie
Crust 2 cups all-purpose flour 2 Tbsp. powdered sugar 1 tsp. salt 3/4 cup SilverBrook Grade AA Unsalted Butter, cold, cut into 1/2-inch cubes - RFS Item 73410 1 tsp. vinegar 5-6 Tbsp. ice water
Pumpkin Pie 15 oz. Bountiful Harvest Fancy Pumpkin, Solid Pack RFS Item 19134 3/4 cup light brown sugar, packed 2 tsp. Culinary Secrets Pumpkin Pie Spice RFS Item 24138 2 Tbsp. all-purpose flour 3 eggs, beaten 2 Tbsp. Frangelico liqueur (optional) 1/2 cup sour cream
Candied Hazelnut Topping 2 Tbsp. all-purpose flour 1/4 cup light brown sugar, packed 1 Tbsp. Frangelico liqueur (optional) 3 Tbsp. SilverBrook Grade AA Unsalted Butter, cold, cut into 1/2-inch cubes - RFS Item 73410 1/2 cup hazelnuts, peeled and chopped
Crust 1. In a bowl, stir together four, sugar and salt. 2. Using a pastry blender, cut butter cubs into flour mixture until pieces are pea-size. 3. Sprinkle vinegar over flour mixture, tossing with a fork. 4. Sprinkle 5 to 6 tablespoons of water, 1 tablespoon at a time, over four mixture, tossing with a fork each time until dough is moistened and crumbly. 5. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
Filling & Topping 1. Preheat oven to 375 F. 2. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. 3. Pour into pie crust. Fold a narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes. 4. Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts. 5. Remove foil from pie and sprinkle with topping. Bake 15 to 20 minues more, or until knife inserted near center comes out clean. Cool on a wire rack.
Recipe and photo courtesy of Wisconsin Milk Marketing Board
Orange Five-Spice Sugar Cutout Cookies
1 1/2 cups SilverBrook Farms Grade AA Unsalted Butter RFS Item 73410 1 cup granulated sugar 2 large egg yolks 2 Tbsp. Chinese five-spice powder 1 Tbsp. finely grated orange zest 1/4 tsp. salt 4 cups all-purpose flour Decorative sugar
1. Combine butter and sugar in medium bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Beat in egg yolks one at a time. 2. Stir in five-spice powder, orange zest and salt. Then stir in flour. Continue to blend just until the dough comes together and is evenly mixed. 3. Divide into three flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight. 4. Preheat oven to 350 F with oven racks in the lower and upper thirds. Butter two baking sheets. 5. Work with one ball of dough at a time; roll out to 1/8-inch thickness between sheets of lightly floured wax or parchment paper. Cut into shapes and place on cool, buttered cookie sheets. Work in batches and keep the remaining dough chilled until ready to cut. For the best defined shapes, chill the cookies on baking sheets before baking. 6. Sprinkle the tops of the cookies with decorative sugar. Bake until bottoms just begin to brown, about 8 minutes. Transfer to a wire rack to cool.
Yield: 3-4 dozen
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.
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
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.
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