It’s Paczki Season!

December 30th, 2011

Paczki’s have been a jelly-filled delight traditionally enjoyed in Polish communities during the festive days leading up to Lent, culminating on Fat Tuesday.  Now Paczki festivals are celebrated around the world, becoming a mouth-watering tradition enjoyed by everyone.

Efco’s great tasting Paczki Filling can help you make the perfect Paczki donut.  Plus, it’s superb flavor will enrich any gourmet donut, year round.

The Paczki Facts:

Paczki’s are unique, and made for a special occasion, which is why we created such a special filling.

Efco’s Paczki Filling (Item # 173) is available in 45 lb. pails.

Please ask us about our “It’s Paczki Time” posters that are available to help market and promote your Paczki program (One per end user).

For more information, samples and pricing, contact our Customer Service team at 800-284-3326 or via email at customerservice@efcoproducts.com

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EFCO “Easy Pack” Fillings are a Baker’s Secret Weapon

December 28th, 2011

Easy Pack Cream Cheese Filling – item # 3113 – 24 lbs – 12/2′s

Easy Pack Gourmet Bavarian Filling – item # 3193 – 24 lbs – 12/2′s

Easy Pack Paradise Lemon Filling – item # 3162 – 24 lbs. – 12/2′s

Easy Pack Raspberry Pastry Filling – item # 3114 - 24 lbs. – 12/2′s

Easy Pack Strawberry Pastry Filling – item # 3240 – 24 lbs. – 12/2′s

Easy Pack Just Rite Apple Turnover Filling – item # 3146 - 24 lbs. – 12/2′s

Key Attributes of “Easy Pack” Fillings:

     Convenient and Easy to Use – Just clip of the corner and the filling can be dispensed as needed.  The angled cust of the sleeve bag creates a pastry bag style puch that is a perfect dispensing tool for the baker.  Is also saves time as the baker does not need to transfer filling from a pail to a  traditional pastry bag to begin dispensing.

     Easy Pack fillings allow for better portion control and are perfect for filling or topping cakes, cheesecakes, donuts, danish, parfaits and other decadent pastries.

     Easy Pack fillings are more sanitary and stay fresher longer.  The baker is only opening one 2 lbs. sleeve at a time compared to a large pail that may contain up to 40 lbs. of filling.  There is also less chance for foreign particle contamination.

     Easy Pack fillings are perfect for those slower moving itmes.  No more concern that what’s left in the pail is going to go bad before you have a chance to use it.

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Cinnamon Knots

November 11th, 2011

(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 1           2          # 6325 EFCO Apple Sauce Cake Mix 

              8           Cream Cheese Filling

             ¼           Granulated Sugar

             ¾ tsp    Cinnamon

Procedure:

Blend cake mix and Efco Cream Cheese Filling in mixing bowl for 2 minutes on low speed. 

Blend cinnamon and sugar together in a bowl and set aside.

Using # 40 scoop shape dough into 1 inch balls, roll each ball into a 4 inch log and tie into a “knot”.  Roll knots in cinnamon sugar blend and place 1 ½ inches apart on lightly greased pan.

Bake 10 – 12 minutes at 350˚F.

Note:  If knotting is not your thing, simply place cookie dough on slightly greased sheet pan. Flatten dough slightly and bake the cinnamon sugar dough.  For an added treat place Efco Cream Cheese Filling in center of dough before baking.

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Gingerbread Cookies

November 11th, 2011

(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 4         8         # 6325 EFCO Apple Sauce Cake Mix

 -          8         All purpose Flour

  -         1         Ground ginger

 1         -          Butter (melted)

 -          14       Molasses

-           7         Whole Eggs

 

Procedure:

Blend cake mix, flour, and ginger in mixing bowl for 2 minutes on low speed.

Add melted butter, molasses, eggs mix for 2 minutes on low speed.

Place dough in cooler for at least 4 hours.

Roll dough out to a ¼-inch thickness. Cut cookies using 3-to-4- inch cookie cutters.

Bake  at 375˚F on ungreased cookie sheet for 8-10 minutes or until edges are lightly browned.

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Double Chocolate Biscotti

November 11th, 2011

(# 315 EFCO Superior Moist Chocolate Cake Mix)

Ingredients:

lbs       ozs

 1            2         # 315 EFCO Superior Moist Chocolate Cake Mix

               4         Chocolate Chips 4,000ct (mini)

               4         All-purpose flour

               3         Whole Eggs

             1/8        Cinnamon

               4          Melted Butter

 _______________________________________________________

 Procedure:

Blend cake mix, flour, eggs, butter and cinnamon in mixing bowl for 2 minutes on low speed. Add mini chocolate chips and mix until blended.

Divide dough in half. Shape each half into 12x2x1/2-inch log; place logs on lined cookie sheet 3 inches apart.

Bake at 350˚F for 25 – 30 minutes until set. Cool

Trim ends and discard. Slice logs into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.

Bake at 330˚F for 55 – 60 additional minutes until bottoms are baked.

Note: Dip in Chocolate coatings of choice for a gourmet look. 

Add cranberries, toasted pecans, and white chips in place of mini chocolate chips.

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Peanut Butter Caramel Bars

November 11th, 2011

(# 327 EFCO Yellow Cake Mix)

Ingredients:

lbs       ozs

 1          2         # 327 EFCO Yellow Cake Mix

             3         Steel Rolled Oats

             6         Peanut Butter

             2         Whole Eggs

             ¾        Water

             8         # 112 EFCO Cream Cheese Filling

             8         # 3170 Efco Caramel Topping

             4         Chocolate Chips

Procedure:

Mix cake mix, oats and peanut butter together until crumbly.

Add water and eggs to above and mix in.

Press 1 lb of above mixture into bottom of lightly greased ¼ sheet pan.

Bake pressed crumb pan for 10 minutes in 350˚F.

Blend Efco Cream Cheese Filling and Efco Caramel Topping together until combined.

Spread Caramel Cream Cheese mixture over above crust.

Sprinkle reserved Peanut Butter Crumb over top Caramel Cream Cheese Mixture, top with chocolate chips.

Bake at 350˚F for 30 minutes or until set.

Note:

Add cranberries, toasted pecans, and white chips for a mouth watering surprise.

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White Chocolate Cranberry Cookies

November 11th, 2011

(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 1           0          # 6325 EFCO Apple Sauce Cake Mix

  -           3          Steel Rolled Oats

  -           2          Vegetable Oil

  -           2          Whole Eggs

  -          1/8       Vanilla

—————————————————————

          4 oz        Dried Cranberries

          4 oz        Toasted Pecans (optional)

          6 oz        White Chocolate Chips, Divided

          3 tbs       Vegetable Shortening

Procedure:

Blend cake mix, oats, oil, eggs, and vanilla in mixing bowl for 2 minutes on low speed.

Add cranberries, toasted pecans, and white chips.

Deposit cookie batter on lined sheet pans 2 inches apart.

With a #40 scoop deposit batter equaling 1oz cookie push down slightly

 Preheat oven to 350˚F.

Bake 10 minutes until edges are lightly browned.

Note: For an upscale appearance heat 10oz White Chocolate Chips and shortening in microwavable bowl; stir until well blended.

Dip each cookie in White Coating, set aside on pan liner until chocolate sets.

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Cream Cheese Pie

June 15th, 2011

Ingredients:

lbs       ozs

 6              -            #112 EFCO Cream Cheese Filling                                               

  -              3           Granulated Sugar                                                                             

 1             10          Whole Eggs                                                                                       

  -               1           Vanilla or Lemon Flavor                                                                  

  -             11           Whole Milk                                                                                         

Procedure:

Mix first four ingredients together until well blended with hand wire whisk or place ingredients in a mixing bowl and blend with wire whip attachment.

Add whole milk to above and mix thoroughly.

Pour above Cheese Pie mixture into pie crust of choice and fill to top rim of pie shell.

Bake 350 ˚F till set approximately 30 minutes.

Note: For a pie crust that is less soggy prebake crust 8-10 minutes.

For unique flavored pies try depositing any of the great EFCO Product fillings on the bottom of the pie shell before adding the Cheese Pie mixture.

ENJOY!

Posted in Pies/Tarts, Recipes | 1 Comment »

Pumpkin Cake Donuts

May 27th, 2011

Ingredients:

#267 EFCO Make-A-Million Donut Mix                             10 lbs.

Water                                                                                      3 lbs.

Pumpkin Puree                                                                    1 lb. 8 oz.

Pumpkin Pie Flavoring                                                        5 oz.

 

Procedure:

Dough temperature- 72 degrees F to 76 degrees F.

Mix all the ingredients at low speed for 1 minute.

Scrape sides of bowl.

Mix at medium speed for 2 minutes.

Charge depositing machine and allow to rest for 10 minutes.

Frying Temperature- 375 degrees F to 385 degrees F.

 

ENJOY!

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Let your products shine with EFCO’s Miroir Glaze!

April 25th, 2011

Efco Products introduces…

Miroir Glaze – Item #125 – 10 lb. pail

Miroir Glaze is a neutral, ready-to-use glaze ideal for use on cakes, fruit tarts or other pastries. EFCO’s new high quality glaze :

  • provides a shiny eye-appealing glossy exterior for a perfect finish
  • prolongs freshness of baked goods and fruit tarts
  • can be colored and flavored
  • is ready for direct application, no heating or dilution needed
  • is conveniently packed in a 10 lb. pail

Let EFCO make your finished product shine with Item #125 Miroir Glaze. Please call 1-800-284-3326 for more information.

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