Cakes/Cookies/Pies

Chocolate-Vanilla Swirl Cheesecake

Makes: 16 servings

Ingredients

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. SilverBrook Sweet Cream Salted butter, melted, RFS Item # 73400
• 32 oz. or 4 cups Cobblestone Market Cream Cheese, softened, RFS Item # 70082
• 1 cup Sugar
• 1 tsp. Culinary Secrets Vanilla, RFS Item # 23347
• 1 cup SilverBrook Sour Cream, RFS Item # 71811
• 4 Eggs
• 6 squares Semi-Sweet Chocolate, melted, cooled

Directions

1. Pre-Heat oven to 325°F.
2. Mix the crushed cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
4. Reserve 1 cup plain batter to use for the swirl. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
5. Swirl the batters with knife. Bake 40 min. or until center is almost set. Cool.

Refrigerate 4 hours.

Mini Apple Cinnamon Tarts

• Tart Shells
• 2 cups Bountiful Harvest all purpose flour, RFS #27634
• 1 tsp. sugar
• Pinch of salt
• 3/4 cups cold SilverBrook butter, cut into pieces, RFS #73400
• 1/3 cup ice water

Apple Filling

• 3 large Markon Red Delicious apples, RFS #75262
• 2 Tbs. brown sugar,
• 4 Tbs. skim milk or water
• Culinary Secrets Cinnamon to taste, RFS #24180

Directions

1. For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
2. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
3. Preheat oven to 350°F.
4. Grease mini tart pans (about 2-3 inches.)
5. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.
6. Meanwhile, Peel and slice apples. Arrange them in overlapping slices.
7. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.

Chocolate-Stout Cake with Cream Cheese Frosting

Servings: 12

Cake Ingredients

• SilverBrook Butter, for greasing pan, 73400
• 2 C all-purpose flour, plus more for pan, 27634
• 3/4 C unsweetened cocoa powder
• 1 1/2 tsp baking powder, D9253
• 1/2 tsp Culinary Secrets ground cloves, 24162
• 1/2 tsp Culinary Secrets ground cinnamon, 24180
• 1/2 tsp Culinary Secrets ground nutmeg, 24084
• 1 C Guinness stout
• 1 C molasses, 31655
• 1 1/2 tsp baking soda, B2196
• 3 extra-large eggs
• 1/2 C dark brown sugar, 29062
• 1/2 C sugar, 27348
• 1 C Villa Frizzoni 75/25 blend oil, 33388

For the frosting:

• 1/4 C SilverBrook butter, softened, 73400
• half an 8 oz. package regular or light cream cheese, 70082
• 2-3 C icing sugar
• 1/4 C milk, 71388
• 1 tsp. Culinary Secrets vanilla, 26260

Preparation method

1. Preheat the oven to 350°F. Butter and flour a Bundt pan. Sift together the flour, cocoa powder, baking powder, cloves, cinnamon and nutmeg in a large bowl.
2. Pour the beer and molasses into a medium pot and bring to a boil. Remove from the heat and whisk in the baking soda. The mixture will rise and foam.
3. In another large bowl, whisk the eggs and two sugars until combined, then add the oil. Whisk in a little of the beer mixture to temper the eggs, then whisk in the remaining.
4. Make a well in the center of the dry ingredients. Pour the liquid ingredients into the well, whisking slowly until just incorporated. Be careful not to over mix or the cake will be tough. Pour the batter in the pan and bake until the cake pulls away from the side of the pan and a cake tester comes out mostly clean when inserted in the middle, about 30 minutes. Cool cake on a wire rack, covered with a dry kitchen towel to keep it moist. After 30 minutes of cooling, invert onto a cake platter.
5. To make frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and well-blended. Add a little more sugar or milk if necessary to achieve a spreadable frosting.

Orange Five-Spice Sugar Cutout Cookies

Yield: 3-4 dozen

• 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

Directions

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.

Recipe & Photo courtesy of Wisconsin Milk Marketing Board

Candied Hazelnut Pumpkin Pie

Ingredients

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

Directions

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

Apple Pecan Crumb Pie

Yield: 8 servings

Ingredients

Pastry for one 9-inch pie crust

Filling

• 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
• 6 Golden Delicious apples, peeled, cored and thinly sliced
• 1/3 cup pecans, chopped

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.

Peanut Butter & Jelly Cookies

Ingredients

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)

Directions

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

Apple Almond Tart

Ingredients

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

Directions

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

Snickerdoodles

Ingredients

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

Directions

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.