Efco Recipes


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EFCO Scones

Thursday, May 13th, 2010

                                                            Small Batch                                        Large Batch

Ingredients:

#4395 EFCO Scone Mix                12 lbs. 8 oz.                                            25 lbs.

Water                                                      5 lbs.                                                  10 lbs.

Additions: Blueberries, Chocolate Chips or Cranberries

Optional: Egg wash and sanding sugar for top of scones.

Procedure:

Mix water and EFCO Scone Mix in large bowl at low speed for 1 minute.

Mix 4 minutes at medium speed.

Blend 2 minutes at low speed or until blended evenly throughout dough.

Cut dough into 26 oz. balls.

Take 8 oz. of blueberries, chocolate chips or cranberries.

Fold into dough until well blended.

Flatten dough and cut into 8 triangle shaped pieces.

Egg wash the tops and sprinkle with sanding sugar (if desired).

Bake at 350 degrees for 18-22 minutes until golden brown.

ENJOY!

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EFCO Cinnamon Buns

Wednesday, May 12th, 2010

 

1)      Follow directions on bag to make #4305 EFCO Sweet Dough.

2)      Rest dough for 15 minutes, then cut into 5 lb. pieces.

3)      Take a rolling pin and roll dough out flat and even.

4)      Mix together white icing of your choice.

5)      Spread a good amount of white icing evenly onto dough, about 18 ounces of icing per loaf.

6)      Sprinkle cinnamon on top of icing.

7)      Slowly and carefully roll up the dough, keeping dough tight and even.

8)      Cut the dough into even portions, approximately 1 inch in width.

9)      Place Cinnamon Bun rolls on pans of any size.

10)   Proof buns in a proof box (check after 20 minutes).

11)   After pulling buns out of proof box, let them sit for another 5 minutes.

12)   Bake for 15-20 minutes at 350 degrees F, or until golden brown.

13)   While buns are still warm (but no longer hot), spread tops with white icing, allowing the icing to melt into the bun.

ENJOY!

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German Butter Cake

Wednesday, May 12th, 2010

 

 1)      Use a 10 oz. piece of #4305 EFCO Sweet Dough.

2)      Spread out dough into an 8 x 8 inch square pan.

3)      Proof for about 20-25 minutes until dough comes to the top of the pan.

4)      Cut ¼ stick butter into bit size pieces.

5)      Push butter pieces slightly down into dough.

6)      Sprinkle with #8754 EFCO Cinnamon Sugar.

7)      Bake at 350° F for 20-28 minutes or until top is golden brown.

ENJOY!

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Apple Crumb Muffins

Wednesday, May 12th, 2010

      

                                                                     Small Batch                                         Large Batch

Ingredients:

#316 EFCO Basic Muffin Mix                     25 lbs.                                                   50 lbs.

Water                                                              12 lbs. 8 oz.                                         25 lbs.

Diced Apples                                                 3 lbs.                                                      6 lbs.                     

Cinnamon                                                      2 oz.                                                       4 oz.

Procedure:

Mix water and EFCO Basic Muffin Mix in large bowl at low speed for 1 minute.

Scrape sides of bowl.

Mix 2 minutes at medium speed.

Add the Diced Apples and Cinnamon and fold in until well blended.

Line muffin pans with liners, and deposit 5 oz. of batter into lined pans.

Top with streusel crumbs. (optional)

Bake at 400 degrees F for 10 minutes, reduce heat to 375 and bake another 15 minutes.

ENJOY!

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Banana Nut Muffins 2

Wednesday, May 12th, 2010

                                                    

                                                                   Small Batch                             Large Batch

Ingredients:

#316 EFCO Basic Muffin Mix                    25 lbs.                                       50 lbs.

Water                                                             13 lbs.                                        26 lbs.

#3746 EFCO Banana Icing Fruit             12.5 oz.                                    1 lb. 9 oz.                            

Chopped Walnuts                                        3 lbs. (mix into batter)           6 lbs. (mix into batter)

Approximate Yield:                                      150 muffins                             300 muffins

Procedure:

Mix water and EFCO Basic Muffin Mix in large bowl at low speed for 1 minute.

Scrape sides of bowl.

Mix 5 minutes at medium speed.

Add EFCO Banana Icing Fruit and Chopped Walnuts and fold in until well blended.

Line muffin pans with liners, and deposit 5 oz. of batter into lined pans.

Top with desired toppings, i.e. sugar, crumbs, etc. (optional)

Bake at 400 degrees F for 10 minutes, reduce heat to 375 and bake another 15 minutes.

ENJOY!

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Bacon Cheddar Corn Bread

Wednesday, April 21st, 2010

   

                                                          Small Batch                               Large Batch

Ingredients:

#4303 EFCO Corn Bread Mix                                        10 lbs.                                             25 lbs.

Water                                                                                   4 lbs.                                                10 lbs.

Cheddar Cheese- shredded                                        1 lb. 11 oz.                                       4 lbs.

Bacon- cooked                                                                  70 slices                                     175 slices                            

Procedure:

Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.

Mix 1 minute on low speed.

Scrape bowl and paddle.

Mix 3 minutes on low speed.

Grind up bacon and mix with shredded cheddar cheese.

Fold bacon/cheddar mixture into batter.

Scale 12 oz. of batter in a greased 6 x 8 foil pan.

Bake at 350° for 18 to 20 minutes until center is firm

ENJOY!

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Jalapeno Corn Bread

Wednesday, April 21st, 2010

                           Small Batch                                      Large Batch

Ingredients:

#4303 EFCO Corn Bread Mix                         10 lbs.                                                 25 lbs.

Water                                                                     4 lbs.                                                10 lbs.

Jalapenos- Chopped                                       2 lbs. 13 oz.                                       7 lbs.

Procedure:

Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.

Mix 1 minute on low speed.

Scrape bowl and paddle.

Mix 3 minutes on low speed.

Fold in chopped Jalapenos.

Scale 12 oz. of batter in a greased 6 x 8 foil pan.

Bake at 350° for 18 to 20 minutes until center is firm

ENJOY!

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Cheese Babka

Thursday, March 25th, 2010

1) Prepare EFCO Gourmet Sweet Dough #4305 according to bag directions.

2) Scale dough into 24 oz. pieces.

3) Flatten piece into a 12 x 6 inch rectangle.

4) Place 6 oz. of cheese filling onto flattened dough.

5) Spread cheese over dough leaving the bottom edge dry.

6) Sprinkle with crumbs.

7) Starting at the top, roll downward and seal the bottom edge.

8)Cut the log in half, and then in half again to make 4 equal pieces.

9) Place pieces into greased bundt cake pan.

10) Sprinkle with crumbs.

11) Place 6 cake pans on a sheet pan.

12) Proof about 25 to 30 minutes until babka rises above edge of pan.

13) Bake at 360 degrees Fahrenheit for 25 to 30 minutes until sides are golden brown.

ENJOY!

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Babka

Thursday, March 25th, 2010

1) Prepare EFCO Gourmet Sweet Dough #4305 according to bag directions.

2) Scale Dough into 24 oz. pieces.

3) Cut pieces in half from end to end.

4) Roll cut pieces to 24 inches long.

5) After pieces are rolled out, twist them together.

6) Bring ends together to for a wreath.

7) Place in a greased bundt cake pan.

  8)Place up to 6 cake pans on a sheet pan.

9) Proof about 25 to 30 minutes until the babka rises above edge of pan.

10) Bake at 360 degrees Fahrenheit until sides are golden brown.

ENJOY!

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Mini Raspberry Parfait Cups

Wednesday, March 24th, 2010

Ingredients:

Whipped Topping

EFCO Fruity Raspberry Filling #172

EFCO Superior Moist Yellow Cake Mix #332, baked according to bag directions

Chocolate Straws

Procedure:

1)      Place 1 oz. of whipped topping in bottom of small shot glass.

2)      Place a small square of EFCO Yellow Cake #332 on top of whipped topping.

3)      Place a small amount of EFCO Fruity Raspberry Filling #172 on top of the cake.

4)      Use 1 oz. of whipped topping on top of the filling.

5)      Garnish with a chocolate straw if desired.

ENJOY!

Posted in Cakes, Other, Recipes | 1 Comment »



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