HEATH CRUNCH CAKE

HEATH CRUNCH CAKE
Bridget Breetz, Customer Service Manager
INGREDIENTS:
Chocolate cake mix
12.5 oz jar caramel ice cream topping
4 Heath candy bars
14 oz can Eagle Brand sweetened condensed milk
16 oz tub of Cool Whip
DIRECTIONS:
Bake chocolate cake according to package directions in a 13 x 9 inch pan. Poke holes
into warm cake with the handle of a wooden spoon. Pour condensed milk and caramel
topping over top of hot cake, slowly so it runs into the holes; let cool. Best if made the night
before to let the sweetened condensed milk and caramel absorb into the cake (store in
fridge). Frost with Cool Whip and top with crunched up Heath bars just before serving.
STRAWBERRY CUPCAKES
Sheila Maurer, Statement Processing
INGREDIENTS:
2 cups whole-wheat flour
1/2 tsp salt
1 cup soy milk
1 tsp baking powder
1/4 cup applesauce
1 tsp lemon extract or zest
1/2 tsp baking soda
1 cup raw sugar
12 oz fresh strawberries
DIRECTIONS:
Preheat oven to 350 degrees. Grease a muffin tin or spray paper liners and set aside. In
a medium bowl, whisk flower, baking powder, baking soda, and salt together. In a large
bowl, whisk applesauce, sugar, soy milk, and lemon extract or zest until well combined.
Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined. Spoon
batter into muffin cups 3/4 full and bake for 15 to 25 minutes, or until a toothpick inserted
in the center comes out clean. Transfer to a wire cooling rack. Once the cupcakes have
fully cooled, slather icing over top and garnish with fresh strawberry slices.
VANILLA ICING
1 cup confectioners’ sugar
1 tsp vanilla extract
1 tbsp soy milk
Stir ingredients together to combine. Add more sugar to thicken the icing or more soy milk to thin it out. Ideally, you want the consistency
to be a paste-like glaze. Slather icing onto cupcakes. Add strawberries while the icing is still wet to ensure they stick.
CHUNKY CHOCOLATE JAM BARS
Mary Swinney, Customer Service Representative
INGREDIENTS:
1 1/2 cups flour
1 tsp baking powder
1 1/2 cups quick-cooking oats
1/2 cup chopped pecans, toasted
5 squares semi-sweet baking chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 cup (2 sticks) butter, softened
1/2 cup flake coconut
1 jar (12 oz) rasperry jam
DIRECTIONS:
Preheat oven to 350 degrees. Mix flour, brown sugar and baking powder in large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add
oats, coconut and pecans; mix well. Press half of the crumb mixture firmly onto bottom of
greased 13 x 9 inch baking pan; sprinkle with chopped chocolate. Spoon jam over top;
sprinkle with remaining crumb mixture. Bake 25 to 30 minutes or until lightly browned. Cool
completely on wire rack.
Subsitute: You may also use other flavors of jam (such as apricot) or pie fillling (such as cherry) for a delicious alternative.
502.568.2288 • 800.394.3501
www.vintage-vfi.com
CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
Larry Kirzinger, Vice President of Sales
INGREDIENTS:
18 finely crushed creme filled chocolate cookies
2 tbsp margarine, melted
4 (8oz) packages cream cheese, softened
1 1/4 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 (6oz) package semi-sweet chocolate pieces, melted
1/3 cup seedles raspberry preserves
additional 6 oz package semi-sweet chocolate pieces
1/4 cup whipping cream
DIRECTIONS:
Combine crumbs and margarine; press into bottom of 9-inch springform pan. Combine
three 8oz. packages cream cheese, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine
remaining cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix
well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325
degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and
whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped
raspberries and mint leaves.
DIABETIC PUMPKIN CHEESECAKE MADE WITH SPLENDA
Sissy Muench, Estimator
INGREDIENTS:
CRUST
1 cup ginger or graham cookie crumbs
FILLING
2 pkgs (8 oz each) light cream cheese
1 can (14 oz size) pumpkin
4 eggs
1 cup partly skimmed evaporated milk
3/4 cup Splenda granular sugar substitute
2 tbsp light margarine, melted
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
DIRECTIONS:
For crust: Combine crumbs and melted margarine. Press into bottom of 9-inch springform pan. Place in freezer while preparing filling.
For filling: In large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients; beat
at low speed until blended and smooth, about 1 minute.
Pour filling into chilled crust. Bake at 350 degrees for 55 minutes or until sides begin to pull away from pan and filling is set. Cool 15
minutes, then run knife around sides of pan to loosen cake. Cool on rack to room temperature. Cover; refrigerate for 2 hours or until
serving time.
AMERICAN FLAG CAKE
David Gastineau, Technical Customer Service Representative
INGREDIENTS:
Favorite cake recipe (I use a white box cake)
1 container of Cool Whip
1 pint of blueberries
1 pint of strawberries (cut in half)
DIRECTIONS:
Bake the cake as normal following recipe on box. Let cake cool down. Once cake has
cooled, spread the cool whip topping over the cake. Place blueberries in the upper left
corner to represent the stars of the flag. Place strawberries in rows as the red strips of the
flag. Leave space open to show whip topping to reflect the white stripes of the flag.
502.568.2288 • 800.394.3501
www.vintage-vfi.com
BOURBON GLAZED PEACHES
WITH ROSEMARY WHIPPED CREAM
Stuart Plush, Graphic Designer
INGREDIENTS:
1/4 cup dark brown sugar
1/8 tsp sea salt
3 tbsp bourbon
4 firm ripe peaches halved and pitted
ROSEMARY WHIPPED CREAM
2 cups heavy cream
3 sprigs rosemary, plus more for garnish
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
To make the whipped cream, combine the heavy cream and rosemary sprigs in a small saucepan. Bring the cream to a boil over
medium heat. Once it reaches a boil, reduce the heat to low and allow the cream to simmer gently for 3 to 5 minutes. Pour the cream
and rosemary into a container, cover, and refrigerate overnight. Strain the rosemary from the cream and discard the sprigs. Using a
handheld mixer or stand mixer, whip the cream to soft peaks. Add the powdered sugar and vanilla extract. Continue whipping until the
cream reaches stiff peaks. Reserve in the refrigerator until needed.
Preheat oven to 350. Combine sugar, salt and bourbon in a large bowl. Stir with a whisk. Add peaches, toss gently. Arrange peaches
cut side down on a parchment lined baking sheet. Reserve sugar mixture. Bake peaches at 350 for 10 minutes. Turn peach halves over,
drizzle cavities with reserved sugar mixture, bake an additional 10 minutes or until tender. Serve with whipped cream and juices.
CHOCOLATE BOURBON PECAN CAKE
Amy Lampton, Graphic Designer
INGREDIENTS:
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 oz) pkg light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
1 cup hot water
2 tsp vanilla extract
DIRECTIONS:
Melt chocolate morsels in a microwave-safe bowl at high for 30-second intervals until
melted (about 1 1/2 minutes total). Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer, beating about 5 minutes
or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until
blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with
flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating
at low speed just until blended. Stir in vanilla.
Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
FROSTING
1 cup butter, softened
2 (16 oz) pkgs powdered sugar
1/3 cup bourbon
TOPPING
2 3/4 cups chopped pecans, toasted
1/3 cup milk
1 tbsp vanilla extract
1 (4 oz) semisweet chocolate bar, chopped
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk and bourbon,
beating at low speed until blended after each addition. Stir in vanilla.
Spread frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press
remaining pecans into sides of cake. Sprinkle chopped chocolate over top of the cake.
502.568.2288 • 800.394.3501
www.vintage-vfi.com
FREEZER CARAMEL DRIZZLE PIE
Dawn Faget, Technical Customer Service Representative
INGREDIENTS:
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 oz) package shredded coconut
1 cup chopped pecans
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (16 oz) container frozen whipped topping, thawed
1 (12 oz) jar caramel ice cream topping
DIRECTIONS:
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans,
stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set
aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold
in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping.
Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
GOOEY BARS
Jessie McCombs, Graphic Designer
INGREDIENTS:
1 box yellow cake mix
3 eggs
1 stick margarine, melted
8 oz cream cheese, softened
1 box powder sugar
DIRECTIONS:
Preheat oven to 350 degrees. Hand mix cake mix with melted margarine and 1 egg. Pat
into greased 13 x 9 inch pan. Mix cream cheese, 2 eggs and powder sugar with mixer.
Pour over cake mixture and bake 25-30 minutes or until golden brown.
JELLO FLUFF
Kelle Foreman, Statement Processing Director
INGREDIENTS:
1 cup water
1 pkg (3 oz) any flavor Jell-o 8 oz Cool Whip
1 pie crust (optional), graham or chocolate
DIRECTIONS:
Boil water. Disolve Jell-o in water while hot. Whisk in Cool Whip until smooth. Pour into pie
crusts or individual cups. Refrigerate 5-8 hours before serving.
TOFFEE
Bill Fust, President
INGREDIENTS:
1 cup of light brown sugar
2 sticks of butter
Splash of vanilla extract
Graham crackers
1 bag of milk or semisweet chocolate chips
DIRECTIONS:
Preheat oven to 400 degrees. Line 15.5 x 10.5 inch pan with graham crackers. Melt butter
and add sugar. Bring to a boil for 3 minutes stirring constantly. Add splash of vanilla at end
of 3 min. Quickly pour and smooth mixture over the graham crackers. Bake in oven for
6 minutes on highest oven rack. Remove from oven and quickly sprinkle the chocolate
chips over the top and spread until smooth. Put in freezer until frozen. If done properly,
once frozen, the entire piece of toffee will lift out of the pan without sticking. Break apart
anyway you wish and store in bag or container in refrigerator.
502.568.2288 • 800.394.3501
www.vintage-vfi.com
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