Holiday Pantry Recipes
We know how much time and love you put into making cookies, cakes, and pies for family gatherings and to give as gifts. That’s why we want you to use the best. Double Strength Madagascar Pure Vanilla Extract contains premium vanilla beans to ensure this vanilla meets the gold standard. The beans used for this vanilla are pollinated and harvested by hand on the Bourbon Isles of Madagascar and are the secret ingredient used by professional bakers and icecream makers to get rich, layered flavors in their desserts. Because it’s double-strength, only half the amount called for is needed in recipes. That makes it the perfect vanilla to use in white cakes and frostings when the color is part of the beauty of your dessert or if you want an intense flavor without adding any extra liquid to your batter. If you’re looking for a richer vanilla flavor, then we recommend using the full amount. Korintje cinnamon is the most popular type of cinnamon used by professional bakers. It’s what makes their cinnamon rolls and apple pies taste extra special. Trust this high-grade pure cinnamon to provide the classic, sweet flavor you remember from your childhood. Cinnamon Plus combines our fragrant blend of Korintje cinnamon, nutmeg, allspice, orange peel, cloves, and ginger is a perfect match for apple and pumpkin pies, muffins, and cookies. Perfect for coffee, lattes, oatmeal, and applesauce, too.
Pumpkin Streusel Cheesecake Squares Ingredients:
18 pecan shortbread cookies, divided 1 pkg (8 oz./250 g) cream cheese ½ cup (125 mL) sugar 1 can (15 oz./15 g) solid pack pumpkin (1¾ cups/425 mL) (not pumpkin pie filling) 2 eggs 1 tbsp (15 mL) flour 1 tbsp (15 mL) Cinnamon Plus® or pumpkin pie spice Thawed frozen whipped topping (optional) Directions:
1. Preheat the oven to 350°F (180°C). Spray the wells of a Brownie Pan with oil. Place one cookie into each well, then set the remaining 6 cookies aside. 2. Microwave the cream cheese in a large microwave-safe bowl for 10–15 seconds, or until softened. Whisk in the sugar. Add the pumpkin, eggs, flour, and Cinnamon Plus®, then whisk until blended. 3. Divide the pumpkin filling evenly into the wells of the pan (the wells will be very full). 4. Finely chop remaining 6 cookies in the Manual Food Processor. Carefully remove the blade from processor bowl and sprinkle cookie crumbs evenly over the pumpkin filling (about 1 tbsp/15 mL over each). 5. Bake for 18–20 minutes, or until the edges are firm and pull away from the sides of the pan. Cool for 5 minutes, then loosen the squares from the sides of pan. Serve with whipped topping.
Mini Cinnamon Loaves Ingredients:
Oil for spritzing ½ cup (125 mL) sugar 1 tsp (5 mL) Cinnamon Plus® 2 pkg (10.2 oz./340 g) homestyle buttermilk biscuits ½ cup (125 mL) butter 6 tbsp (90 mL) brown sugar Directions:
1. Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil. 2. Combine the sugar and Cinnamon Plus® in a medium bowl. Cut the biscuits into quarters and toss in the sugar mixture. 3. In a small microwave-safe bowl, microwave the butter, uncovered, for 30–45 seconds, or until it’s melted. Add the brown sugar and mix until well blended. Pour the mixture over the biscuits. 4. Divide the biscuits evenly among the wells. 5. Bake for 25–30 minutes, or until the biscuits are golden brown and no longer doughy in the centers. Let the loaves cool for 5 minutes before releasing.
Mile-High Apple Pies Ingredients:
1 lemon 1/2 cup (125 mL) sugar 1 tsp (5 mL) Cinnamon Plus® Spice Blend or pumpkin pie spice 1/2 pkg (14.1 oz/399 g) refrigerated pie crusts (1 crust), softened according to package directions 3 medium Granny Smith apples, peeled 1 cup (250 mL) thawed frozen whipped topping 1/4 cup (50 mL) caramel sauce Directions:
1. Preheat oven to 425°F (220°C). Line Cookie Sheet with Parchment Paper; set aside. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Combine zest, sugar and spice blend in large Mixing Bowl; mix well. Unroll one pie crust onto lightly floured Pastry Mat; roll to a 12-in. (30cm) circle using Baker's Roller®. Spacing closely together, cut 12 disks from crust using (3-in./7.5cm) Biscuit Cutter. Transfer disks to Cookie Sheet; lightly prick with pastry tool and sprinkle evenly with about 2 tsp (10 mL) of the sugar mixture. Bake 6- 8 minutes or until disks are golden brown. 2. Meanwhile, cut apples into wedges using Apple Wedger. Add apples to remaining sugar mixture in mixing bowl; toss well to coat completely. Arrange apples in a single layer in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 3- 5 minutes or until apples are soft. Carefully drain apple liquid into Mini Easy Read Measuring Cup to measure 3 tbsp (45 mL). Place whipped topping in small Bamboo Fiber Mixing Bowl; fold in apple liquid. 3. Remove Cookie Sheet from oven to Stackable Cooling Rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer using Sauté Tongs. Top apples with 1 tbsp (15 mL) of the whipped topping mixture. Place second disk over filling; top with two apple wedges and 1 tbsp (15 mL) of the whipped topping mixture. Repeat with remaining disks, apple wedges and whipped topping mixture. Drizzle with sauce.
Mini Carrot Cake Cups Ingredients:
Mini-Cakes 1 small pkg (9 oz/250 g) yellow cake mix 1 1/2 tsp (7 mL) allspice 1 egg 2 tbsp (30 mL) vegetable oil 2 medium carrots, peeled, divided Filling & Garnish 6 oz (175 g) cream cheese, softened 3/4 cup (175 mL) powdered sugar 1/2 cup (125 mL) thawed frozen whipped topping Chopped walnuts (optional) Directions:
1. Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch. 2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside. 3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.
Double Chocolate Cinnamon Dip Ingredients:
3 squares (1 ounce each) white chocolate for baking 1 container (8 ounces) frozen whipped topping, thawed, divided 1 package (8 ounces) cream cheese, softened 1 tablespoon Sweet Cinnamon Sprinkle 1/4 cup plus 2 tablespoons chocolate ice cream topping 7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries Directions:
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker®. Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval. 2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper. 3. Spread half of the dip into chilled Simple Additions® Pasta Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into (1-cup) Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern. 4. Prepare fruit for dipping. Place bowl onto center of Large Round Platter; arrange fruit around dip.
Cinnamon Cannoli Snowball Ingredients:
1 pkg (8 oz or 250 g) cream cheese, softened 1/2 cup (125 mL) part-skim ricotta cheese 1/2 cup (125 mL) powdered sugar 1 tsp (5 mL) Korintje Cinnamon 1/2 cup (125 mL) shelled pistachios 1/2 cup (125 mL) mini semi-sweet chocolate morsels 1 cup (250 mL) sweetened flaked coconut Directions:
1. In large bowl, combine softened cream cheese, ricotta, powdered sugar and cinnamon; whisk until smooth. 2. Coarsely chop pistachios with Food Chopper. Stir pistachios and chocolate morsels in to cheese mixture. 3. Place piece of plastic wrap on large cutting board; transfer cheese mixture to plastic wrap. Gather plastic wrap around the top and shape cheese into a ball shape. Refrigerate for at least 1 hour. 4. Roll chilled cheese ball in coconut. Serve with assorted cookies or graham crackers.
Mini Cinnamon Roll Wreath Ingredients:
2 packages (8 oz/235 g each) seamless crescent dough, divided 2 tbsp (30 mL) butter, melted 1/4 cup (50 mL) granulated sugar 1 tsp (5 mL) Korintje Cinnamon 1 cup (250 mL) powdered sugar 1 tbsp (15 mL) milk Optional garnish (see Cook’s Tip) Directions:
1. Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough. 2. Brush melted butter evenly over dough using Chef’s Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over dough. 3. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to Large Grooved Cutting Board and cut each roll into 16 slices (32 rolls total) with serrated knife. 4. To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on Large Round Stone with Handles. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring. 5. Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm. Cook's TIp: Create a bow using red, green or white taffy-like chewy candy. Drain and pat dry maraschino cherries; cut in half. Place bow on wreath. Place cherries randomly around wreath.
Cool & Creamy Chocolate Fondue Ingredients:
3/4 cup semi-sweet chocolate morsels 1 container (8 ounces) frozen whipped topping, thawed 1/2 teaspoon Korintje Cinnamon 1/2 teaspoon rum or vanilla extract (optional) Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional) Chocolate-Drizzled Cinnamon Chips (optional, see Cook's Tip) Directions:
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. 2. To serve, spoon fondue into small bowl. Serve with fruit dippers and Chocolate-Drizzled Cinnamon Chips, if desired. Cook's Tips: Chocolate-Drizzled Cinnamon Chips: Preheat oven to 400°F. Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set. Use the Apple Wedger to easily cut apples and pears into uniform wedges. Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown. If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.
Apple Crisp Cake Ingredients:
1 package (17.4 ounces) cinnamon swirl quick bread & coffee cake mix, divided 1/2 cup water 2 eggs 4 tablespoons butter or margarine, melted, divided 4 medium Granny Smith apples (1 1/2 pounds) 1/2 cup old-fashioned or quick oats 1/2 teaspoon Korintje Cinnamon Caramel ice cream topping and thawed, frozen whipped topping (optional) Directions:
1. Preheat oven to 350°F. Spray Square Baker with canola oil using Kitchen Spritzer. Remove 1/4 cup of the quick bread mix from large packet; set aside for streusel topping. Combine remaining quick bread mix, water and eggs in Classic Batter Bowl. Place butter in Small Micro-Cooker®. Microwave on HIGH 45-60 seconds or until melted. Add 2 tablespoons of the melted butter to cake ingredients in Batter Bowl. Stir 50-75 strokes until well blended. Spread into Baker. 2. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices into eighths. Arrange apples evenly over batter. 3. Combine small packet of swirl mix, oats, 1/4 cup reserved quick bread mix, remaining 2 tablespoons melted butter and Cinnamon in Small Batter Bowl; mix well. Sprinkle mixture evenly over apples. 4. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature. Drizzle with ice cream topping and top with whipped topping, if desired. Cook's Tips: If using a cake mix that includes a packet of glaze, drizzle glaze over cake just before serving. Use the Apple Wedger to cut peeled, cored and sliced apples into small wedges to sprinkle over cake batter. The Apple Wedger comes in handy when packing brown bag lunches, too. Wedge your apple, but don't break through the skin at the bottom. Lift up the Wedger to remove, then wrap the whole apple in plastic wrap. The apple will be sectioned but won't turn brown.
Cinnamon Caramel Cheesecake Squares Ingredients:
2 pkg (8 oz/235 g each) seamless crescent dough, divided 2 pkg (8 oz/250 g each) cream cheese, softened 1 egg 1 tsp (5 mL) Double-Strength Vanilla or 2 tsp (10 mL) vanilla extract ¾ cup (175 mL) sugar, divided 1 tsp (5 mL) Korintje Cinnamon ½ cup (125 mL) caramel topping Directions:
1. Preheat the oven to 350°F (180°C). Unroll one package of dough onto the Large Bar Pan. Roll the dough out to edges of the pan with the Baker’s Roller®. 2. Microwave the cream cheese in a Classic Batter Bowl, uncovered, on HIGH 30–40 seconds or until softened; whisk until smooth. 3. Add egg, vanilla, and ½ cup (125 mL) of the sugar to the cream cheese and whisk until smooth. Spread the cream cheese mixture over the crescent dough. 4. Unroll the second package of dough and place it on top of the cream cheese mixture. Gently stretch the dough to cover. 5. Bake until the top is golden brown, about 22–24 minutes. Combine the remaining ¼ cup (60 mL) of sugar and the cinnamon in a small bowl. 6. Remove the pan from the oven. Immediately pour the caramel topping over the cheesecake and spread to the edges of crust. Sprinkle with the cinnamon-sugar mixture and let stand 10 minutes before serving.
Bananas Fosters Stir Fry Ingredients
5 medium bananas 1 lemon 1 jar (12.25 ounces) fat-free caramel ice cream topping 1/2 teaspoon Korintje Cinnamon 1 teaspoon rum extract 1 quart frozen vanilla low-fat yogurt or ice cream Directions:
1. Slice bananas using Egg Slicer Plus®. Zest whole lemon using Zester/Scorer; set aside. Juice lemon with Juicer to measure 1/4 cup juice. 2. Combine ice cream topping, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum extract; toss gently using Bamboo Spatulas. 3. For each serving, spoon about 1/3 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.
Cool Caramel Cafe Con Leche Ingredients
1 1/2 cups (375 mL) water 3 tbsp (45 mL) instant coffee granules 1 tsp (5 mL) Korintje Cinnamon 1/2 cup (125 mL) caramel ice cream topping 1/2 cup (125 mL) milk chocolate morsels 4 cups (1 L) milk 1/2 cup (125 mL) dark rum Whipped topping and additional Korintje Cinnamon (optional) Directions:
1. Place water into (2-cup/500-mL) Easy Read Measuring Cup. Microwave on HIGH 1-2 minutes or until hot. Add coffee and cinnamon; stir until coffee is dissolved. Place ice cream topping into Classic Batter Bowl. Microwave on HIGH 60-90 seconds or until hot. Add chocolate morsels to batter bowl; stir until smooth using Skinny Scraper. Slowly add coffee mixture to batter bowl; whisk until combined using Stainless Whisk. 2. Pour caramel mixture, milk and rum into Quick-Stir® Pitcher; plunge gently. Serve over ice in eight Large Glasses; top with whipped topping and additional cinnamon, if desired.
Cinnamon Bun Apple Cobbler Ingredients
Filling 4 medium Granny Smith apples (about 2 lbs/1 kg) 1 lemon 1/2 cup (125 mL) dried cranberries 1/2 cup (125 mL) granulated sugar 2 tbsp (30 mL) flour 1/2 tsp (2 mL) ground cinnamon Cinnamon Buns & Glaze 1 tbsp (15 mL) butter 1 pkg (8 oz or 235 g) seamless crescent dough 3 tbsp (45 mL) granulated sugar 1 tsp (5 mL) Korintje Cinnamon 1/2 cup (125 mL) chopped pecans (optional) 1/2 cup (125 mL) powdered sugar 1/2 tbsp (7 mL) milk Directions:
1. Preheat the oven to 400°F (200°C). For the filling, cut the apples lengthwise around the core into 4 pieces with a Utility Knife. Cut the pieces in half lengthwise. Using the Simple Slicer on the #3 setting, slice apples over the 4-qt. (4-L) Stainless Steel Mixing Bowl. 2. Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Juice the lemon with the Juicer to measure 2 tbsp (30 mL). Add the zest, juice, and remaining filling ingredients to a mixing bowl; mix well with the Small Mix ‘N Scraper®. Place in the Medium Rectangular Baker. (The baker will be very full, but the ingredients will cook down.) 3. For the cinnamon buns, place the butter in a 1-cup (250-mL) Prep Bowl; microwave, uncovered, on HIGH for 30 seconds or until melted; set aside. 4. Place the baker in the microwave. Microwave, uncovered, on HIGH for 7 minutes, stirring halfway through cooking. 5. Unroll the dough onto the flat side of the Large Grooved Cutting Board. Brush with the melted butter using the Chef’s Silicone Basting Brush. Combine 3 tbsp (45 mL) of sugar and 1 tsp (5 mL) of cinnamon in the Flour & Sugar Shaker; sprinkle evenly over dough.
6. Starting on the long side, roll the dough into a tight log, pinching the seams to seal. Using Pizza & Crust Cutter, cut the dough into twenty ½" (1-cm) thick slices. 7. Using Silicone Oven Mitts, carefully remove the baker from the microwave. Sprinkle with pecans (optional). Top with the dough slices, cut-side down. Bake, uncovered, for 15–17 minutes, or until the buns are golden brown and the apples are tender. 8. Meanwhile in a 2-cup (500-mL) Prep Bowl, mix the powdered sugar and milk with the Mini Mix ‘N Scraper® until well blended. (The icing will be thick.) Spoon the icing into a small resealable plastic bag. Trim a small corner off the bag and drizzle the icing over the cinnamon buns. Serve warm.
Warm Apple Upside Down Cakes Ingredients:
2 small Granny Smith apples, peeled 2/3 cup (150 mL) packed brown sugar, divided 1/4 cup (50 mL) butter (1/2 stick), melted 1 tsp (5 mL) Korintje Cinnamon 6 maraschino cherries, drained and patted dry 1 small pkg (9 oz/250 g) yellow cake mix 1 egg 1/4 cup (50 mL) sour cream Powdered sugar for dusting (optional) Directions:
1. Preheat oven to 425ºF (220ºC). Core apples using The Corer™. Slice apples into rings using Simple Slicer on #3 setting. Combine apples, half of the brown sugar, butter and cinnamon in large Bamboo Fiber Mixing Bowl; toss to coat. Place apples in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 3–5 minutes or until apples are soft. Meanwhile, spray six Mini Pie Pans with nonstick cooking spray. Sprinkle remaining brown sugar over bottoms of pie pans. Place pie pans onto Medium Sheet Pan. 2. Carefully drain apple liquid into (1-cup/250-mL) Easy Read Measuring Cup to measure 1/4 cup (50 mL). (Discard any remaining liquid.) Place one apple slice onto bottom of each pie pan using Sauté Tongs. Place one cherry into center of each apple slice. Finely chop remaining apples using Food Chopper. 3. Combine apple liquid, chopped apples, cake mix, egg and sour cream in Classic Batter Bowl; mix well. Pour batter evenly into pie pans. Bake 13-15 minutes or until wooden pick inserted into centers comes out clean. 4. Remove pan from oven to Stackable Cooling Rack. Using Chef’s Tongs, carefully invert pie pans onto serving plates; remove pie pans. Sprinkle cakes with powdered sugar, if desired
Quick Apple Cream Cake Ingredients:
4 medium Gala apples 1 lemon 1/4 cup (50 mL) flour 1 1/4 cups (300 mL) packed brown sugar, divided 1 tsp (5 mL) Korintje Cinnamon 1/4 cup (50 mL) butter (1/2 stick) 1 pkg (10.75 oz/304 g) frozen pound cake, thawed 1 pkg (8 oz/250 g) cream cheese, softened 1/2 cup (125 mL) sour cream 1 1/2 tbsp (22 mL) cornstarch 1 egg yolk Directions:
1. Core apples using The Corer™. Cut apples in half lengthwise. Slice apples using Simple Slicer on #2 setting. Stack slices and cut in half; place into Classic Batter Bowl. 2. Juice lemon using Juicer to measure 2 tbsp (30 mL). Add lemon juice, flour, 1 cup (250 mL) of the brown sugar, cinnamon and butter to batter bowl (do not mix). Microwave, uncovered, on HIGH 3-4 minutes or until butter is melted. 3. Remove batter bowl from microwave; mix using Small Mix ‘N Scraper® until combined. Microwave, uncovered, on HIGH 2-3 minutes or until sauce is thickened. 4. Meanwhile, cut pound cake into sixteen even slices. In Small Batter Bowl, whisk together cream cheese, sour cream, cornstarch, remaining ¼ cup (50 mL) brown sugar and egg yolk until smooth. 5. To assemble cake, arrange eight of the pound cake slices to fit evenly in bottom of Deep Covered Baker. Using Medium Scoop, place six scoops of the cream cheese mixture over pound cake; spread evenly using Small Spreader. Pour half of the apple mixture (being sure to incorporate sauce) over cream cheese layer; spread to cover evenly. 6. Repeat layers with remaining pound cake, cream cheese mixture and apple mixture. Microwave, uncovered, on HIGH 4-5 minutes or until mixture is heated through. 7. Remove from microwave; let stand 2-3 minutes.
Profiterole Puffs Ingredients:
Puffs 3/4 cup water 1/4 cup butter or margarine 1/4 teaspoon salt 3/4 cup all-purpose flour 3 eggs, lightly beaten Filling and Topping 1 container (8 ounces) frozen whipped topping, thawed 1/2 cup powdered sugar 1/2 teaspoon Double-Strength Vanilla 1/4 cup prepared chocolate frosting, melted 2 tablespoons chopped pistachios or almonds Directions:
1. Preheat oven to 375°F. For puffs, in (1.5-qt.) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk. 2. Lightly spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely. 3. For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, place frosting in (1-cup) Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with chopped pistachios. Serve immediately. Cook's Tips: To prepare filling using heavy whipping cream, combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon Double-Strength Vanilla in Stainless (2-qt.) Mixing Bowl. Set over Stainless (4-qt.) Mixing Bowl that is filled with ice. Beat cream until stiff peaks form using Silicone Sauce Whisk, about 5-7 minutes. Proceed as recipe directs.
Homemade Caramel Sauce Ingredients:
1/2 cup heavy whipping cream 1/2 cup sugar 1 tablespoon light corn syrup 1 teaspoon water 1/2 teaspoon Double-Strength Vanilla Pinch of salt Directions:
1. Microwave cream in Easy Read Measuring Cup on HIGH 30-40 seconds or until hot; set aside. Combine sugar, corn syrup and water in (2-qt.) Saucepan. Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon. Reduce heat to low. Stir syrup until honey colored (see Cook's Tip); remove pan from heat. Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth. Add vanilla and salt. Cool 5-10 minutes before serving.
Caramel Apple Bread Pudding Ingredients:
1 loaf (16 ounces) egg bread, such as challah (about 12 cups cubed) 3 red baking apples such as Jonathan 1 lemon 1 tablespoon butter 2 cups plus 1 tablespoon milk, divided 1 cup heavy whipping cream 6 eggs, lightly beaten 1/2 cup firmly packed brown sugar 1 teaspoon Double-Strength Vanilla 1/4 teaspoon salt 1 package (14 ounces) caramels (about 48), unwrapped 1/2 cup toasted pecan halves Apple Blossom Garnishes (optional) Directions:
1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened. 2. Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Stainless Whisk. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®. 3. Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Digital Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.
Cook's Tips: Apple Blossom Garnishes: Cut 1 red baking apple in half lengthwise using Santoku Knife; remove stem and seeds using The Corer®. Cut each apple half crosswise into 1/4-inch-thick slices; place cut side down into Small Bar Pan, keeping apple halves together. Microwave on HIGH 2-2 1/2 minutes or until apple slices are softened. Roll up two apple slices together to create each blossom shape. To toast pecans, spread over bottom of Small Bar Pan. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval. For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.