Fruit Salad with Citrus Yogurt Sauce
- 3/4 C water
- 1/2 C sugar, 27348
- 1/2 C Rejuv orange juice, 14780
- 1/4 C lemon juice, 12790
- 1 tsp grated orange peel
- 2 Tbsp triple sec, optional
- 2 kiwifruit, peeled, sliced and halved, 74772
- 2 ripe pears, peeled and chopped, 73948
- 2 Markon red delicious apples, chopped, 78008
- 2 Markon oranges, peeled and sectioned, 78692
- 2 C seedless red grapes, halved, 78922
- 1 pink grapefruit, peeled and sectioned, 78083
- 8-10 Bountiful Harvest maraschino cherries to garnish, 16343
- 8-10 mint leaves to garnish, 77804
- Katy’s Kitchen peanuts to taste, 90440
Citrus Yogurt Sauce
- 1 cup plain yogurt, 46306
- 2 Tbsp brown sugar, 27222
- 2 Tbsp SilverBrook sour cream, 71811
- 1 tsp grated orange peel
- 1/2 tsp vanilla extract, 23347
- For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired.
- In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grape fruit; add syrup and gently toss. Cover and refrigerate overnight.
- In a small bowl, combine sauce ingredients. Cover and refrigerate overnight.
- Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.
Chocolate-Vanilla Swirl Cheesecake
Makes: 16 servings
- 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
- Pre-Heat oven to 325°F.
- Mix the crushed cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- 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.
- 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.
- 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
- 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
- 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.
- 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.
- Preheat oven to 350°F.
- Grease mini tart pans (about 2-3 inches.)
- 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.
- Meanwhile, Peel and slice apples. Arrange them in overlapping slices.
- Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.
Cherry Crisp Pie
Makes 8 to 10 servings.
- ¼ cup (1/2 stick) butter or margarine
- ¾ cup quick-cooking or old-fashioned oats, uncooked
- ½ cup all-purpose flour
- ½ cup firmly packed light brown sugar
- ½ cup chopped pecans, if desired
- ½ teaspoon ground cinnamon
- 2 (21-ounce) cans cherry pie filling
- 1 (9-ounce) prepared graham cracker crust (10-inch)
- Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on a baking sheet.
- Bake in a preheated 375-degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving.
Creme Brulee Napoleon
Yield 24 Servings
- 2 lbs. Markon Fresh Strawberries: RFS Item# 67154, stemmed and sliced
- 24 Markon Fresh Strawberries: RFS Item# 67154, cut into fans
- 24 mint sprigs
Creme Brulee Ingredients:
- 2 qts heavy cream
- 1 pint milk
- 49 large egg yolks
- 14 oz. granulated sugar
- 2 tbsp. vanilla extract
- 8 oz. dark brown sugar
Directions for Creme Brulee:
- Heat Oven to 300 degrees F. In saucepan, bring cream and milk just to a boil. Remove from heat.
- In bowl, whisk together yolks, granulated sugar and vanilla until blended. Slowly whisk in cream mixture. Strain. Pout 1/2 of the mixture (7 cups) into each of 2 full-size hotel pans.
- Place in hot water bath. Bake 1 1/4 to 1 1/2 hours or until knife inserted in center comes out clean. Cool. Cover; chill 2 hours or until firm. Cut each pan into 24 (3-inch) squares. Sift 3/4 cup brown sugar over each pan of Creme Brulee. Brown each pan under salamander, watching carefully to prevent sugar from burning. Cover; shill 1 hour.
Ingredients for Napoleon Pastry:
- 10 Ounces - Granulated Sugar
- 6 Ounces - Ground toasted almonds
- 24 Sheets - Frozen Phyllo Dough, thawed
- 8 Ounces - Unsalted butter, melted
Directions for Napoleon Pastry:
- Heat oven to 350 degrees. In bowl, combine sugar and almonds; set aside. Lightly brush 1 sheet phyllo with butter.
- Sprinkle evenly with 1 1/2 tablespoons sugar mixture; repeat layering 3 more times to make 4 layers.
- Cut into 12 (3 1/2-inch) squares.
- Repeat process 5 more times with remaining sheets of phyllo to make total of 72 squares.
- Arrange squares on parchment-lined baking sheets. Bake 12 to 14 minutes or until light brown. Cool on wire rack. Set aside.
Ingredients for Strawberry Sauce:
- 12 oz. Markon Fresh Strawberries: RFS Item# 67154, stemmed
- 2 to 3 tbsp. granulated sugar
Directions for Strawberry Sauce:
- In blender container, puree strawberries until smooth. Sweeten to taste with sugar. Cover and chill.
- Yield: 1 1/2 cups
- Shortcut - Frozen sliced, sweetened strawberries can be substituted.
- For each serving, to order drizzle 1 tablespoon strawberry sauce on serving plate.
- Place 1 Napoleon Pastry in center. Top with 1 square of Creme Brulee and 2 tablespoons slices strawberries.
- Repeat layers; top with third Napoleon Pastry. Garnish with strawberry fan and mint.
Spiced Bread Pudding with Sour Cream Raisin Sauce
- 1 lb., 8 oz. Bread, donuts, or rolls - stale, cut into 1-inch chunks
- 16 oz. Milk
- 16 oz. Cream
- 8 Eggs
- 2 c. Sugar
- 4 oz. SilverBrook Solid Grade AA Salted Butter, melted, RFS Item 73400
- 4 tsp. Culinary Secrets Pumpkin Pie Spice, RFS Item 24138
- 5 oz. Katy's Kitchen Instant Vanilla Pudding Mix, RFS Item 21234
- 1 qt., 1 c. Sour cream
- 2-1/2 cups Milk
- 1/2 tsp. Culinary Secrets Pumpkin Pie Spice, RFS Item 24138
- 1/2 tsp. Culinary Secrets Rum Flavoring, RFS Item 26252
- 1/2 c. Raisins
- 2 oz. Pecans, toasted (optional)
- Spray a 4-inch deep pan with cooking spray. Place donuts and bread in pan.
- Combine milk, cream, eggs, butter and Culinary Secrets Pumpkin Pie Spice in a large bowl. Whisk until well blended. Pour over bread mixture, being sure to cover all bread. Cover and refrigerate for 15 minutes.
- Bake at 350 F for 1 hour, 15 minutes or until the center is set and reaches 165 F. Serve warm or cold with Sour Cream Raisin Sauce.
- Combine pudding mix, milk, sour cream, Culinary Secrets Pumpkin Pie Spice, and Rum Flavoring in a large bowl. Whisk until blended. Fold in raisins and pecans. Chill until served.
Chocolate-Stout Cake with Cream Cheese Frosting
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Poached Pears in Honey, Ginger and Cinnamon Syrup
Simple Syrup Ingredients
- 2 cups sugar, 27348
- 2 cups water
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool. Yield: 2 3/4 cups
- 1 (750-ml) bottle Moscato wine or other sweet dessert wine
- 2 cups simple syrup, recipe follows
- 1 Culinary Secrets cinnamon stick, broken in 1/2, 24216
- 2 tablespoons Katy’s Kitchen honey, 11535
- 1 (3/4-inch) piece fresh ginger, peeled, and finely chopped, 78459
- 1 vanilla bean, split lengthwise
- 6 small, firm, ripe Anjou pears, peeled, 79302
- vanilla ice cream, 72734 (optional)
- In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
- Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
Zucchini Nut Bread
- 3 C. sifted plain flour, 27634
- 1 1/2 tsp. Culinary Secrets ground cinnamon, 24180
- 1 tsp. baking soda, B2196
- 1 tsp. Katy’s Kitchen salt, 31984
- 1/4 tsp. baking powder, D9253
- 3 eggs
- 2 C. sugar, 27348
- 1 C. Katy’s Kitchen vegetable oil, 15012
- 1 Tbsp. Culinary Secrets vanilla, 23347
- 2 C. grated unpared zucchini, 78127
- 1/2 C. Katy’s Kitchen walnut pieces, 23018
- 1 tsp. flour, 27634
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder; set aside
- Beat eggs well.
- Gradually add sugar and oil; beat together well.
- Add vanilla and dry ingredients from above; blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (or use baking paper) 8 1/2” x 4 1/2” x 2 1/2” loaf tins. Bake for 1 hour or until skewer poked in the middle comes out clean.
- Cool in tins on racks for 10 minutes before removing from tins, continue cooling on racks.
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
- 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.
- 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.
- Divide into three flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight.
- Preheat oven to 350 F with oven racks in the lower and upper thirds. Butter two baking sheets.
- 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.
- 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
Previous Page | Next Page