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Our Recipes

Strawberry Trifle

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In a bowl, puree half of the strawberries with the lemon juice and powdered sugar. Thinly slice the remaining strawberries and set both aside.

Spooky Streusel

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Preheat oven to 350 degrees. Line a 13x9 pan with parchment paper, letting it hang 1 1⁄2 inches over the sides.

In a bowl, mix the flour, 1⁄2 cup sugar, brown sugar and butter until the mixture crumbles, then stir in the oats and pecans.

Snicker Doodle Apple Cobbler

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Preheat oven to 350 degrees.

Arrange sliced apples in a 13x9-inch baking dish. Try not to double layer the apples. Evenly distribute the two envelopes of Alpine Spiced Apple Cider Mix over the apples. Cut the salted butter into small cubes and arrange over apples and cider.

Salted Caramel Strawberries

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Pat strawberries completely dry with paper towels.

Microwave caramels, whipping cream and salt in a quart sized microwave-safe bowl at medium power for 3 1⁄2 minutes or until smooth, stirring at 1 minute intervals.

Dip each strawberry halfway into the caramel mixture. Roll in nuts and place lightly on the greased wax paper.

Red Velvet Brownies

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Preheat oven to 350 degrees. Lightly grease a 9x9 pan, set aside.

In a small microwave safe bowl, melt the butter and chocolate together. Stir with a fork until smooth and set aside to cool.

Raspberry White Chocolate Cupcakes

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Preheat oven to 325 degrees. Line cupcake pan with liners; set aside.

In a mixer with the paddle attachment, add the dry ingredients. Mix on low and slowly add the oil. Add the eggs, milk, extract and raspberry puree and mix on medium speed for about 3 minutes scraping the sides as needed.

Fill cupcake liners 3/4 full. Bake for 20 minutes. Cool completely before frosting.

Pumpkin Shmumpkin Cake

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Preheat the oven to 350°. Generously grease a 9x13 inch baking pan; set aside.

In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Cool before serving. Top with Ghost Fluff Dip.

Pumpkin Fudge

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Line an 8-inch square pan with parchment paper letting the sides hang over; set aside.

In a large saucepan, combine the first 6 ingredients and bring to a rolling boil over medium-high heat. Stirring constantly, boil for 10 minutes. Remove from heat.

Pumpkin Bars

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Preheat oven to 350 degrees and grease a 15 x 10 inch cookie sheet; set aside.

In a mixing bowl, add the first 10 ingredients and beat for 2 minutes on medium. Pour into prepared pan. Bake for 25-30 minutes. Let cool to room temperature.

In a mixer, combine remaining five ingredients and beat until smooth. Spread over cooled bars evenly.

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