US EN Orchard Inspiration Guide 2023

INSPIRATION guide

Dawn is Your Trusted Partner for Every Orchard Season.

From recipe inspiration, technical expertise, to high-quality products these recipes are sure to excite your customers and have them coming back for more.

Apple Spice Cake Donut

• Dawn Exceptional ® Majestic® Apple Crisp Flavored Cake Donut Mix (00006742)

• Water

• Dawn Exceptional ® Streusel (00027078)

• Dawn Exceptional ® Medium-Thick Set Original Donut Glaze (00204123)

Prepare the apple crisp cake donut mix according to manufacturer’s instructions. Let cool completely. While the donuts are cooling, place streusel in a single layer on a lined sheet pan and bake at 350°F for 10 minutes. Dip donuts into donut glaze and immediately sprinkle with prepared streusel.

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Apple Crisp Donut

• Dawn Exceptional ® Majestic® Apple Crisp Flavored Cake Donut Mix (00006742)

• Water

• Dawn Exceptional ® Streusel (00027078)

• Dawn Exceptional ® Enhanced Stability Maple Flavored Flat Icing (00672544) -or- Dawn Maple Flavored Flat Icing (00018671)

• Dawn Exceptional ® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional ® Enhanced Stability White Flat Icing (00672560)

Prepare the apple crisp cake donut mix according to manufacturer’s instructions. Let cool completely. While the donuts are cooling, place streusel in a single layer on a lined sheet pan and bake at 350°F for 10 minutes. Dip donuts in maple flat icing and immediately sprinkle with prepared streusel. Drizzle with white flat icing.

Pumpkin Toffee Donuts

• Dawn Exceptional ® Majestic® Pumpkin Cake Donut Mix (00008201)

• Water

• Dawn Exceptional ® Classic Caramel Flavored Fudge Icing (00920282)

• TR Toppers Chopped Heath ® Candy Bars Pieces (00653130)

Prepare pumpkin cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts into caramel fudge icing and immediately dip into toffee candy pieces.

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Pumpkin Spice Cake Donut

• Dawn Exceptional ® Pumpkin Cake Donut Mix (00008201)

• Water

• Dawn Exceptional ® Cream Cheese Flavored Flat Icing (00018440)

• Heavy Cream

Prepare pumpkin cake donuts according to manufacturer’s directions. Fry and let cool completely.

To make the cream cheese glaze: Mix together 6 oz. heavy cream and 1 lb. cream cheese flat icing. Dip donuts halfway into the icing and let set up.

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Caramel Apple Donut

• Dawn Exceptional ® Majestic® Apple Crisp Flavored Cake Donut Mix (00006742)

• Water

• Dawn Exceptional ® Classic Caramel Flavored Fudge Icing (00920282)

• Jimbo Jumbo Chopped Roasted Medium Peanuts (00305045)

• Dawn Exceptional ® Chopped Fruit Apple Filling Pouch Pak (02407840)

Prepare the apple crisp cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts in caramel fudge icing and immediately top with chopped peanuts. Pipe a small amount of apple filling in the center of each.

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Pumpkin Spice Donut

• Dawn Exceptional ® Majestic® Pumpkin Cake Donut Mix (00008201)

• Dawn Exceptional ® Select Maple Flavored Flat Icing (00076935) - Or - Dawn Exceptional ® Enhanced Stability Maple Flavored Flat Icing (00672544)

• South Georgia Pecan Company Fancy Medium Pecan Pieces (02407692)

• Dawn Exceptional ® Enhanced Consistency Single Stage Meringue Filling Mix (00020974)

Toast pecans at 350°F, let cool completely and rough chop. Prepare pumpkin donut mix according to manufacturer’s instructions. Fry and let cool completely. Dip donuts in maple icing and sprinkle with pecans before icing sets.

Prepare meringue according to manufacturer’s instructions. Place meringue into a piping bag fitted with a French tip, pipe a dollop of meringue onto the donuts. Toast meringue with a torch. Refrigerate donuts until ready to serve.

Mini Pumpkin Donuts

• Dawn Exceptional ® Majestic® Pumpkin Mix (00008201)

• Water

• Dawn Exceptional ® Fon Dip Chocolate Flat Icing (00018895) Or Dawn Exceptional ® Enhanced Stability Chocolate Flat Icing (00672586)

• Signature Brands Cake Mate ® Chocolate Orange Yellow Sprinkle Mix (03075944)

• Signature Brands Cake Mate ® Orange Brown Nonpareils (03077153)

• Bakery Essentials™ Orange Decorettes (03074404)

• Signature Brands Cake Mate ® Fall Leaf Blend (03076200)

Prepare cake donuts according to manufacturer’s instructions, using a mini donut plunger. Fry and let cool completely. Dip halfway into warmed chocolate flat icing, then dip into fall toppings.

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Pumpkin Cheesecake Bismarks

• Dawn Exceptional ® Raised A® Raised Donut Mix (00025437)

• Water

• Red Star® Compressed Yeast (00917958)

• Dawn Pumpkin Cream Cheese Filling (02405612)

• Granulated Sugar*

• Bakery Essentials Cinnamon *

Combine 100% granulated sugar and 4% cinnamon. Reserve.

Prepare donut mix according to manufacturer’s instructions, shaping into Bismarks. Fry and let cool completely. Fill donuts with pumpkin cream cheese filling and roll in cinnamon and sugar mixture.

A great starting point for cinnamon and sugar is using 2 TBL ground cinnamon to 1 cup granulated sugar. You can add more or less cinnamon depending on your taste.

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Green Apple Donuts

• Dawn Exceptional ® Majestic® Apple Crisp Flavored Cake Donut Mix (00006742)

• Water

• Dawn Exceptional ® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional ® E-Z Open ™ White Flat Icing (03012130)

• Chefmaster® Neon Green Liqua-Gel Color (02333962)

• Apple Flavoring *

Prepare apple crisp cake donut mix according to manufacturer’s instructions. Fry and let cool completely. Combine white flat icing with green gel color and apple flavoring. Dip donuts into prepared flat icing and then drizzle with white flat icing.

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Autumn Pumpkin Donuts

• Dawn Exceptional ® Majestic® Pumpkin Cake Donut Mix (00008201)

For all donuts, start by preparing the pumpkin donuts according to the manufacturer’s instructions. Fry and let cool completely. Then refer to the following ingredient list for specific decorating combinations.

For orange icing: Make orange cream cheese icing using mostly orange coloring, with a very small amount of burgundy.

Orange Cream Cheese Icing with Sprinkles

• Signature Brands Cake Mate ® Orange Brown Nonpareils (03077153)

• Bakery Essentials™ Chocolate Flavored Dark Brown Decorettes (03074367)

• Bakery Essentials™ Orange Decorettes (03074404)

• Signature Brands Cake Mate ® Gold Sanding Sugar (03076521)

• Bakery Essentials™ White Decorettes (03074435)

• Signature Brands Cake Mate ® Clear Con AA Sugar (03076385)

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

• Chefmaster® Sunset Orange Liqua-Gel Color (02333871)

• Chefmaster® Burgundy Wine Liqua-Gel Color (02333897)

For sprinkles: combine 6 oz autumn non-pareils, 4 oz brown decorettes, 6 oz orange decorettes, 4 oz gold crystals, 2 oz white decorettes, 2 oz diamond crystals. Reserve.

Dip donuts into prepared orange icing, top with sprinkles.

Orange Cream Cheese Icing with Orange Sprinkles

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

• Chefmaster® Sunset Orange Liqua-Gel Color (02333871)

• Chefmaster® Burgundy Wine Liqua-Gel Color (02333897)

• Signature Brands Cake Mate ® Orange Sanding Sugar (03076415)

Dip donuts into prepared orange icing, top with orange sanding sugar.

Orange Cream Cheese Icing with Cream Cheese Stripe

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

• Chefmaster® Sunset Orange Liqua-Gel Color (02333871)

• Chefmaster® Burgundy Wine Liqua-Gel Color (02333897)

Dip donuts in prepared orange icing, drizzle on top of donuts in stripe or cross hatch pattern with plain cream cheese icing.

Orange Cream Cheese Icing with Orange Cream Cheese Stripe

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

• Chefmaster® Sunset Orange Liqua-Gel Color (02333871)

• Chefmaster® Burgundy Wine Liqua-Gel Color (02333897)

Dip donuts in prepared orange icing, drizzle on top of donuts in with orange cream cheese icing

Cream Cheese Icing with Sprinkles

• Signature Brands Cake Mate ® Orange Brown Nonpareils (03077153)

• Bakery Essentials™ Chocolate Flavored Dark Brown Decorettes (03074367)

• Bakery Essentials™ Orange Decorettes (03074404)

• Signature Brands Cake Mate ® Gold Sanding Sugar (03076521)

• Bakery Essentials™ White Decorettes (03074435)

• Signature Brands Cake Mate ® Clear Con AA Sugar (03076385)

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

For sprinkles: combine 6 oz autumn non-pareils, 4 oz brown decorettes, 6 oz orange decorettes, 4 oz gold crystals, 2 oz white decorettes, 2 oz diamond crystals. Reserve.

Dip donuts into cream cheese icing, top with reserved sprinkle blend.

Cream Cheese Icing with Orange Stripe

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

• Chefmaster® Sunset Orange Liqua-Gel Color (02333871)

• Chefmaster® Burgundy Wine Liqua-Gel Color (02333897)

Dip donuts into cream cheese icing. Drizzle orange icing on top of donuts in stripe or cross hatch pattern.

Cream Cheese Icing with Cream Cheese Stripe

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

Dip donuts into cream cheese icing, drizzle with cream cheese icing.

Cream Cheese Icing with Cinnamon & Sugar

• Granulated Sugar*

• Bakery Essentials™ Cinnamon *

• Dawn Exceptional ® Cream Cheese Flat Icing (00725822)

For cinnamon sugar: Combine 1 pound 8 oz sugar with 1 oz cinnamon. Reserve.

Dip donuts into cream cheese icing, top with cinnamon & sugar.

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Double Blueberry Cake Donut

• Dawn Exceptional ® Majestic® Blueberry Flavored Mix (00006874)

• Water

• Dawn Exceptional ® Fon Dip White Flat Icing (00018952)

• Dawn Blueberry Fruit Bits (00015743)

• Chefmaster® Neon Purple Liqua-Gel Color (00442567)

• Signature Brands Cake Mate ® White Nonpareils (03076972)

• Fresh Blueberries

Prepare blueberry donut mix according to manufacturer’s instructions. Fry, let cool completely.

For icing, combine 100% white flat icing with 6.25% fruit bits. Color with purple liqua-gel color. Dip donuts into prepared icing, sprinkle with non-pareils and top with fresh blueberries.

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Chai Spice Donut Holes

• Granulated Sugar*

• Cardamom

• Bakery Essentials™ Cinnamon *

• Ground Clove

• Badia Ground Nutmeg (03061121)

• Dawn Exceptional ® Spice Cake Donut Mix (00007724)

Prepare spice cake donuts according to manufacturer’s directions. Fry and let cool completely.

For the spiced sugar: for every 3 lbs of granulated sugar add 6 g or 1 tbl ground cardamom, 16 g ground cinnamon or 2 TBL, 3.5 g or 1.5 tsp ground clove, and 7 g or 1 tbl ground nutmeg.

Prepare Scale Dawn Exceptional ® Spice Cake Donut Mix according to bag directions. Fry and let cool completely, roll in prepared spiced sugar while still warm.

Vanilla Bourbon Apple Fritters

• Dawn Exceptional ® Raised A Raised Donut Mix (00025437)

• Red Star® Compressed Yeast (00917958)

• Water

• Bakery Essentials™ Pure Madagascar Vanilla Extract (03037935)

• Bourbon Flavoring

• Bakery Essentials Cinnamon *

• Dawn Exceptional ® Cubed Fruit Apple Filling (02407402)

• Dawn Exceptional ® Medium-Thick Set Original Donut Glaze (00204123)

For Bourbon Apple Filling: combine 100% apple filling, 1.325% bourbon flavoring, and 1.324% vanilla extract.

For Bourbon Glaze: combine 100% donut glaze and 0.33% bourbon flavoring.

Prepare the donut mix according to manufacturer’s instructions through benching the dough. Scale out dough into 5 lb. duffs and place on a floured bench.

Make the filling while the dough rests. When the dough is done resting, top with 16 oz. of flavored apple filling and a heavy sprinkle of cinnamon (roughly 0.25 oz. - 0.5 oz., depending on taste).

Using a bench knife, begin to chop up the mixture, folding to mix until the dough pieces are silver dollar sized. You will need to add roughly 3-4 oz. of extra flour during this process. Shape dough into a log, using more dusting flour as needed and slice 3 oz. portions, placing dough directly on frying screen. Proof and fry according to manufacturer’s instructions and glaze while still warm.

This is a great application for scrap Raised A ® or Raised A ® that has already been rolled more than once.

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Cherry Hand Pies

• Dawn Puff Pastry 5” x 5” Squares (00955784)

• Water

• Dawn Exceptional ® Whole Fruit Cherry Filling (02407882)

• Bakery Essentials™ Whole Eggs*

• Signature Brands Cake Mate ® White Sanding Sugar (03076507)

Place puff pastry squares on papered sheet trays and thaw until just pliable. Cut each square in half to make two rectangles.

Spray half with water and pipe 1 oz. of cherry filling in a line down the center, leaving a ½-inch lip. Egg wash and heavy sugar the other half and cut three “c” shapes into the center. Place on top of the cherry filling and gently press the edges together. Bake at 375°F until golden brown.

Need help cutting down on prep time? These can be prepared ahead of time and frozen. Bring to room temperature and bake.

Egg Wash: To make egg wash, use a ratio of 2:1 whole eggs to water. For example, for every pound of eggs used, add 8 oz water. Mix and add a pinch of salt if desired.

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Caramel Apple Crostatas

• Dawn Puff Pastry 5” x 5” Squares (00955784)

• Dawn Exceptional ® Sliced Fruit Apple Filling (02410273)

• Salted Caramel Chips*

• Bakery Essentials™ Whole Eggs*

• Water

• Pretzel Sticks*

• Dawn Exceptional ® Classic Caramel Flavored Fudge Icing (00920282)

Place puff pastry square on papered sheet pans and egg wash. Use a #16 blue scoop to deposit 3.25 oz. of apple filling into the center. Spread leaving a ½-inch lip around the edge. Top with .25 oz. or 1 tsp of caramel chips. Bake at 375°F until golden brown. Top with crushed pretzel sticks and drizzle with caramel fudge icing.

Need help cutting down on prep time? These can be prepared ahead of time and frozen. When baked from frozen, the bake time will need to be adjusted by minimum 10 minutes.

Egg Wash: To make egg wash, use a ratio of 2:1 whole eggs to water. For example, for every pound of eggs used, add 8 oz water. Mix and add a pinch of salt if desired.

Pumpkin Praline Danish

• Dark Brown Sugar*

• Heavy Whipping Cream

• Kosher Salt*

• South Georgia Pecan Company Fancy Junior Mammoth Pecan Halves (02461606)

• Dawn Danish Dough Squares (00053678)

• Dawn Pumpkin Cream Cheese Filling (02489426)

• Dawn Honey Pectin Fruit & Pastry Glaze (00016972)

• Dawn Exceptional ® Classic Caramel Flavored Fudge Icing (00920282)

For praline pecans: In a bowl, combine 100% dark brown sugar, 44% heavy cream and a pinch of kosher salt and mix to form a paste. Add in 150% pecan halves and mix to combine. Spread out onto a sheet pan covered with a silicone liner.

Bake at 350°F, tossing with a spatula every 10 minutes until the pecans are dry and coated with sugar. Let cool completely then pack in airtight containers.

Place Danish squares on papered sheet pans and let thaw until just pliable. Fold each corner to the center and press lightly. Proof for 30 minutes. Pipe pumpkin filling into the center. Bake at 375°F until golden brown then immediately glaze with honey pectin glaze. Let cool completely. Drizzle with caramel fudge icing and decorate with praline pecans.

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Need help cutting down on prep time? Simply shape the Danish. Cover, and retard overnight. The next day, floor for one hour then proof, fill and bake as directed.

Best Ever Pecan Sticky Buns

• Bakery Essentials™ No Stick Pan Coating (02498154)

• Dawn Original Sticky Bun Smear (00026294)

• South Georgia Pecan Company Fancy Medium Pecan Pieces (02407692)

• Dawn Frozen Uniced Cinnamon Roll (02459081)

Heavily spray 2-inch deep, 8” x 12” ¼ sheet cake pans. Deposit 1 lb. of bun smear into the pans and spread evenly to the edges. Top with 8 oz. pecan pieces. Place 6 cinnamon rolls evenly spaced into each pan. Proof for 30 minutes. Bake at 375°F until golden brown and at least 200°F internally. Immediately depan by inverting.

Need help cutting down on prep time? Simply prepare using the steps above through placing the cinnamon rolls. Cover, and retard overnight. The next day, floor for two hours and bake.

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Pumpkin Pecan Muffins with Cranberries

• Bakery Essentials™ Whole Eggs*

• Dawn Exceptional ® R&H ® Richcreme ® Vanilla Cake Base (00435926)

• Bakery Essentials™ Malted Premium Bread Flour*

• Seneca Pumpkin Puree (00233312)

• Bakery Essentials™ Pumpkin Pie Spice (02508937)

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Water

• South Georgia Pecan Company Fancy Medium Pecan Pieces (02407692)

• Ocean Spray Sweet Dried Cranberries (02481993)

Spray jumbo muffin pans and line with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine 35% whole eggs, 100% vanilla creme cake base, 10% bread flour, 7.5% pumpkin puree, and 4.7% pumpkin pie spice. Mix 1 minute on low speed. Mix 3 minutes on medium speed. Slowly add 30% vegetable oil and 22.5% water over 1 minute on low speed. Scrape bowl. Mix 3 minutes on low speed. Add 7.5% pecans and 7.5% cranberries and mix to combine. Use a #8 gray scoop to deposit 3.5 oz. batter into each cavity. Bake at 350°F until muffins spring back lightly when touched.

Caramel Apple Muffins

• Dawn Exceptional ® Streusel (00027078)

• Bakery Essentials Regular Whole Rolled Oats (03011829)

• Bakery Essentials™ Cinnamon *

• Bakery Essentials™ All Purpose Flour*

• IQF Diced Apples (00361428)

• Dawn Exceptional ® R&H ® RichCreme ® Vanilla Cake Base (00435926)

• Bakery Essentials Soybean Vegetable Oil (02505321)

• Bakery Essentials™ Whole Eggs*

• Water

• Bakery Essentials™ No Stick Pan Coating (02498154)

• Dawn Exceptional ® Classic Caramel Flavored Fudge Icing (00920282)

Mix together 5 pounds streusel, 2 pounds 8 oz oats, and 1oz cinnamon. Reserve. Spray a jumbo crown muffin pan and line with paper liners. Mix creme cake according to manufacturer’s instructions, stirring in 20% chopped IQF apples at the end. Use a #12 green scoop to deposit 3.4 oz batter into each cavity, top with 0.5 oz prepared streusel mixture. Bake at 350˚F until muffins spring back lightly when touched. Let cool completely, depan, and drizzle with fudge icing.

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Morning Glory Muffins

• Dawn Exceptional ® R&H ® RichCreme ® Vanilla Cake Base (00435926)

• Bakery Essentials™ Whole Eggs*

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Water

• Bakery Essentials™ Pure Madagascar Vanilla Extract (03037935)

• Bakery Essentials™ Regular Whole Rolled Oats (03011829)

• IQF Shredded Carrots*

• IQF Diced Apples (00361428)

• Bay State Milling Whole Flax Seeds (00139188)

• Bakery Essentials™ Natural Seedless Raisin Select (02503573)

• Bakery Essentials™ Sweetened Coconut Flake (02493716)

• Crain Walnut Medium Walnut Pieces (03023754)

• Bakery Essentials™ Cinnamon *

• Bakery Essentials No Stick Pan Coating (02498154)

Mix the creme cake base according to the manufacturer’s instructions. At the bowl, add 5% oats, 10% carrots, 10% raisins, 0.10% flax seed, 2.5% coconut, 15% apples, 7.5% walnuts, 0.10% cinnamon, and 0.01% vanilla extract; mix to just combine.

Scrape bowl and quickly mix one more time to completely combine. Spray the top rim of crown muffin pans and place a muffin liner in each. Portion batter using a #8 gray scoop. Sprinkle the top of each with approximately .05 oz. of oats. Bake at 350°F until golden brown and muffin springs back lightly when touched.

Did you know this recipe is just as delicious when made vegan? It’s true, just follow manufacturer’s directions on Dawn Balance ® Vegan Vanilla Creme Cake Mix (02501981) and follow the recipe above.

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Maple Pumpkin Cupcakes

• Dawn Exceptional ® Baker’s Request™ White Cake Mix (00499865)

• Water

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Granulated Sugar*

• Bakery Essentials™ Cinnamon *

• Dawn White Buttercreme Style Icing (02434356)

• Bakery Essentials Natural & Artificial Maple Flavoring (03037027)

• Dawn Pumpkin Cream Cheese Filling (02489426)

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.

In a bowl, combine 1 lb. 8 oz. granulated sugar and 1 oz. cinnamon. Mix together 1 lb. buttercreme and 0.75 oz. of maple flavoring. Place prepared buttercreme in a piping bag fitted with a large open star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with pumpkin cream cheese filling. Pipe a swirl of prepared buttercreme on top of cupcakes and decorate with cinnamon & sugar.

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Pumpkin Spice Latte Cupcakes

• Dawn Exceptional ® Baker’s Request™ White Cake Mix (03013199)

• Guittard 10-12% Dark Dutch Cocoa Powder (00174060)

• Water

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Bakery Essentials™ Natural Coffee Flavor with Other Natural Flavors (03036969)

• Dawn Pumpkin Cream Cheese Filling (02489426)

• Dawn Exceptional ® Cream Cheese Buttercreme Style Icing (02437863)

• Bakery Essentials™ Cinnamon *

• Chocolate Coffee Beans

• Paper Straw

Prepare white cake mix according to manufacturer’s instructions adding in 0.25% cocoa powder and 6% coffee flavor during stage one of mixing. Line conventional size cupcake pans with paper liners then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.

Using a 1-inch round cutter, remove the center of each cupcake and fill with Nutella. Place pumpkin cream cheese filling in a piping bag fitted with a large open tip. Place cream cheese buttercreme into a piping bag fitted with a large star tip. Pipe the pumpkin filling and then top with cream cheese buttercream. Finish with ground cinnamon, chocolate coffee beans, and a paper straw.

Pumpkin Caramel Cupcakes

• Dawn Exceptional ® Baker’s Request White Cake Mix (00499865)

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Water

• Bakery Essentials™ Pumpkin Pie Spice (02508937)

• Seneca Pumpkin Puree (00233312)

• Dawn Pumpkin Cream Cheese Filling (02405612)

• Caramel Popcorn

• Palmer Peanut Brittle Candy (00233775)

• Dawn Exceptional ® R&H ® RTU Caramel Topping (01378026)

Line conventional size cupcake pans with liners. Prepare white cake mix according to manufacturer’s instructions. For each 1 lb. of prepared cake batter, mix in 2 gr OR 1 tsp pumpkin pie spice and 3 oz. pumpkin puree. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity.

Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Ice with pumpkin cream cheese filling and top with caramel corn, peanut brittle, and caramel sauce.

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Chocolate Pumpkin Cupcakes

• Dawn Exceptional ® Baker’s Request™ Devil’s Food Cake Mix (00495128)

• Water

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Dawn Exceptional ® Cream Cheese Buttercreme Style Icing (02437863)

• Dawn Pumpkin Cream Cheese Filling (02489426)

• Signature Brands Cake Mate ® Fall Leaf Blend (03076200)

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.

Place buttercreme in a piping bag fitted with an open French star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with pumpkin cream cheese filling. Pipe a swirl of buttercreme on top of cupcakes and decorate with sprinkles

Apple Pie Cupcakes

• Dawn Exceptional ® Baker’s Request™ White Cake Mix (00499865)

• Water

• Bakery Essentials™ Soybean Vegetable Oil (02505321)

• Bakery Essentials™ Cinnamon *

• Dawn White Buttercreme Style Icing (02434356)

• Dawn Exceptional ® Chopped Fruit Apple Filling Pouch Pak (02407840)

Line cupcake pan with paper liners. Mix cake according to manufacturer’s instructions. Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely.

Mix together 1 lb. buttercreme and 0.25 oz. cinnamon. Place the mixture in a piping bag fitted with a closed star tip. Using a 1-inch round cutter, cut the center out of each cupcake. Fill cavity with apple filling. Pipe a swirl of prepared buttercreme on top of the cupcakes and sprinkle with cinnamon.

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Apple Cranberry Pie

• Bakery Essentials™ Cinnamon *

• Signature Brands Cake Mate ® White Sanding Sugar (03076507)

• Wick’s® Shell 10” Raw Lard Pie Shell Lid (00163402)

• Dawn Exceptional ® Sliced Fruit Apple Filling (02410273)

• Ocean Spray® Whole Frozen Cranberry (02396366)

• Wick’s® Shell 9” Raw Deep Pie Shell (00265215)

• Bakery Essentials™ Whole Eggs*

Mix 12oz sanding sugar and 0.5oz cinnamon together and reserve. Remove pie lid from freezer and let come to room temperature. Mix together 1 pound 12oz apple filling and 4oz cranberries. Fill shell with prepared filling. Slice pie lid into 0.5 inch strips, and into 1.5 inch strips and place in lattice pattern on top of prepared shell. Trim edges, egg wash, and sprinkle liberally with reserved cinnamon & sugar mixture. Bake at 350F until dough strips are golden brown.

To make egg wash, use a ratio of 2:1 whole eggs: water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.

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Leftover Apple Cranberry Pie Cookies

• Keller’s Creamery Unsalted AA Sweet Cream Butter (01177668)

• Dawn Exceptional ® Premium Vanilla Creme Cake Base (00356691)

• Bakery Essentials™ Regular Whole Rolled Oats (03011829)

• Bakery Essentials™ Cinnamon *

• Bakery Essentials™ Whole Eggs*

• Whole Milk*

• Bakery Essentials Pure Madagascar Vanilla Extract (03037935)

• Apple Cranberry Pie Recipe (see page 18 for recipe)

• Dawn Exceptional ® E-Z Open ™ Maple Flavored Flat Icing (3012178)

Cream 25% room temperature butter in a mixing bowl fitted with a paddle attachment on 1st speed for 1 minute, scrape bowl, mix an additional minute. Add creme cake base, 30% oats, .125% cinnamon, .625% vanilla extract, 5% egg, 5% milk and 27.5% leftover pie and mix on speed 1 for roughly 30 seconds or until dough just comes together; scrape bowl and give one more quick mix. Using a #12 green scoop, scoop 4.5 oz cookies onto papered sheet trays. Bake at 350°F until the cookies are set. Cool. Drizzle with maple flat icing.

This recipe can also be made with your favorite apple pie recipe. It works best when the pie is leftover! To scale this recipe up or down easily, use 10 lbs of creme cake. For every 10 lbs of creme cake, 1 whole leftover pie is used (assuming you are using the Dawn recipe listed above).

Mini Apple Crumbles

• Dawn Exceptional ® Sliced Apple Filling (02410273)

• Dawn Exceptional ® Streusel (00027078)

Place 6oz apple filling into an 8oz ramekin or baking pan. Top with 1.5oz streusel. Repeat to make desired number of individual apple crumbles. Bake at 350°F until filling is bubbling all the way through.

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