Recipes

Bakery

Debbie’s Apple Crumble Pie

Pair this tasty tart filler with your own homemade pie crust
and you’ll surely delight your friends and family. 

Makes 1 pie 

Apple Filling Ingredients
6-8 nice, tart apples (Granny Smith or a blend of Granny & Gala)
1/2 cup brown sugar
1 tbs. lemon juice
1 tsp. cinnamon
Pinch of cloves
1 Tbs. brandy (optional)
3 Tbs. flour 
3 Tbs. butter 

Crumb Topping Ingredients
1 cup flour
1/2 cup sugar
Pinch of sea salt  

Apple Pie Filling Method
Peel & core apples. The, slice or dice, whichever you like.

Toss with sugar, spices & cornstarch.

Work in butter/flour mixture.

Dump into pie crust & cover with crumb topping or a top homemade pie crust.

Bake at 350 degrees for 45 min-1 hour, until brown bubbling & done. 

Crumb Topping Method
Mix dry ingredients together in a bowl.

Work butter in with your fingers & spread on top of apples.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Perfect Pie Crust

Makes 2 single crust pies or one double 8″ 

Ingredients
2 1/2 cups all-purpose flour
1 tsp. salt
2 sticks unsalted butter, cold
4-6 Tbs. ice water

Method
Cut the butter into quarter-inch pieces and chill while assembling the rest of the ingredients.

Put the flour & salt in a large bowl & whisk together.

Prepare the ice water like you are making yourself a drink. You don’t need to strain and measure the water until you add it.

Cut in the chilled butter using a pastry blender, or fork. Continue cutting until the flour-coated butter pieces are the size of oatmeal flakes. Stop blending and add 4 Tbs. ice water quickly and evenly.

Mix with a wooden spoon. In a dry climate you will probably need two more Tbs. to get the dough to come together. Resist the temptation to add more than that.

Using your hands, knead dough into two shaggy flat discs.

Wrap in saran wrap for an hour. During that time the dough will relax and smooth out some.

Now, just add your pie filling, or try ours:
Heidi’s punkin’ pie 
Debbie’s apple crumble pie 
• Lizzy’s homemade canned apple pie
Heidi’s pecan pie 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Gingerbread Cupcakes

Makes 24 regular cupcakes

Ingredients
1 1/2 cups Boiling water
1 1/2 sticks Unsalted Butter 
3 cups Molasses 
6 3/4 cups All Purpose Flour 
1 Tbsp + 1 1/2 tsp Ground Ginger 
1 1/2 tsp Salt 
1 Tbsp Baking Soda 

Method
Melt the butter in boiling water. Add the molasses to the melted butter and water.

In a large bowl whisk the flour, ginger, salt and baking soda together. 

Fold the liquid into the dry ingredients, mix until barely incorporated. 

Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean. 

Allow to cool. Top with a Swiss cinnamon flavored Buttercream or Maple Cream Cheese Frosting.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Maple Cream Cheese Frosting

A perfect topper for your fall harvest desserts. Try this frosting atop our Pumpkin Spice or Gingerbread cupcakes.

Makes
 approx. 2 qts (enough for at least 24 regular cupcakes)

Ingredients
8, 8 oz Cream Cheese containers or boxes
3 sticks Unsalted Butter, room temp, softened 
1 cup Maple Syrup 
1 Tbsp + 1 tsp Vanilla Extract
1 cup Powdered Sugar, sifted 

Method
In a stand mixer fitted with a paddle attachment (or hand held) beat the cream cheese and butter until there are absolutely no lumps, scraping the paddle and the side of the bowl often.

When you are certain there are no lumps, gradually add the maple syrup and vanilla. Add the powdered sugar and mix until you have a smooth frosting. 

It is ideal to let the frosting sit overnight in the refrigerator before using. Can be stored up to a week in the fridge.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Spice Cupcakes

Makes 24 regular cupcakes

Ingredients  
3 1/2 cups All Purpose Flour 
3 1/4 cups Granulated Sugar 
2 tsp Baking Soda 
1 tsp Baking Powder
1 1/2 tsp Salt 
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg 
7 1/2 oz Vegetable Oil 
1 1/2, 15 oz cans Pumpkin puree 
5 Eggs 
5 oz Water 

Method 
In a large bowl whisk the first seven dry ingredients together.

In a medium bowl whisk the oil, pumpkin, eggs and water together.

Add the wet to the dry and fold together, mix until just barely incorporated. 

Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Maple flavored Buttercream or Maple Cream Cheese Frosting.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Apple Pecan Cupcakes

Makes 48 mini cupcakes

Ingredients 
6 oz Vegetable oil 
1 1/2 cups Granulated sugar
2 Eggs 
2 1/2 tsp Vanilla extract 
2 1/2 tsp Lemon Juice
2 1/3 cups All Purpose Flour 
2 tsp Baking Soda 
1 1/2 tsp Cinnamon 
1 tsp Salt 
1/2 tsp Nutmeg 
4-5 medium Apples, peeled, cored and cubed
1/2 cup Pecans, chopped 

Method 
In a stand mixer with the paddle attachment (or hand held mixer), beat the oil on low and gradually add the sugar, creaming the two together.

In a small bowl mix the eggs, vanilla and lemon juice together. Slowly add the eggs to the oil and sugar mixture, mix for a few minutes.

In a medium bowl sift together the flour, baking soda, cinnamon, salt and nutmeg. Fold the flour mixture, apples and pecans into the batter, mix until just barely incorporated. 

Scoop (or pipe) the batter into miniature muffin pans, lined with muffin cups or coated with butter (or spray). Fill 1/2 of the way full.

Bake at 300 for 10-15 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Brandy flavored buttercream frosting, or simply enjoy plain.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Swiss Buttercream Frosting

Mmmm, this frosting is the perfect top off to any cake or cupcake – it’s especially great atop our Apple Pecan cupcakes. Enjoy. 

Makesapprox. 2 quarts (enough for at least 24 regular cupcakes)

Ingredients
12 Eggs, use whites only
3 1/4 cups Granulated Sugar
4-5 sticks Unsalted Butter, softened
1 Tbsp Flavoring (clear extract or liquor)*  

Method
Over a double broiler heat your egg whites and sugar, whisking constantly until it reaches a temperature of 150 Fahrenheit.

Pour the mixture into a standard mixer and whisk on high until the meringue reaches its peak volume. Turn the speed down to medium/low and whisk until the meringue has cooled.

Switch to a paddle attachment, and with the mixer on low gradually add your softened butter, one small chunk at a time, waiting for it to become fully incorporated before adding more. Watch the buttercream closely, you will notice that at some point it will look as if it is going to separate on you, at this point stop adding butter and let it whip for a while. It should emulsify and come together soon. If it seems to be taking a while add a very small amount of butter and let it whip again.

Once you have a beautiful buttercream add your flavoring (and coloring if desired). For fall inspired flavors try adding a maple or cinnamon extract, or even a brandy liquor.

Storage
This can be stored in the freezer for up to 6 months, in the fridge for about a month. Let it sit out at room temperature the night before you want to use the buttercream. 

 

*When adding an extract flavoring it is ideal to use a clear extract if you want to maintain a white frosting color. If you use a brown colored extract, for example, it will yield a brownish colored frosting. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Honey Cake with Rose Whipped Cream

Serves 8

Ingredients
Unsalted butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 Tbs. honey
1/2 cup whole milk
1/2 cup vegetable oil
1/2 tsp. freshly grated lemon zest
1 cup heavy whipping cream
2 Tbs. sugar
1/2 tsp. rosewater

Method
Preheat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder & soda, salt, and cinnamon in a bowl; set aside. Mix eggs &sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, & zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown & a bamboo skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Just before serving whip cream with sugar & rosewater until thick, but soft. Dollop on cake.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.