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Friday, 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!
Tuesday, April 12th, 2011
Ingredients:
#313 EFCO Golden Crème Cake Base
#112 EFCO Cream Cheese Filling
Streusel crumb
Water
Oil
Egg
Procedure:
Follow directions on bag of EFCO Golden Crème Cake Base for mixing times and for adding oil, eggs and water. Pan out 1 lb. mixed batter in 8×8 pan. Top with streusel crumb. Then, using a pastry bag, stripe EFCO Cream Cheese filling diagonally on top of the cake. Bake at 350 degrees F for 34 to 38 minutes. When cool, either leave plain or drizzle EFCO RTU Glaze on top. ENJOY!
Tuesday, April 12th, 2011
Ingredients:
#313 EFCO Golden Crème Cake Base
#112 EFCO Cream Cheese Filling
#253 EFCO Ready Shine RTU Glaze
Water
Oil
Egg
Streusel crumb
Procedure:
Follow directions on bag of EFCO Golden Crème Cake Base for mixing times and for adding oil, eggs and water. Pan out 1 lb 5 oz of batter in Bundt pan. Add a whole scoop of EFCO Cream Cheese filling (scoop size #12) and swirl into batter. Top with streusel crumb. Bake at 350 degrees F for 34 to 38 minutes. When cool, drizzle EFCO RTU Glaze on top. ENJOY!
Tuesday, April 12th, 2011
Ingredients:
#313 EFCO Golden Crème Cake Base
#112 EFCO Cream Cheese Filling
Water
Oil
Egg
Procedure:
Follow directions on bag of EFCO Golden Crème Cake Base for mixing times and for adding oil, eggs and water. Use a ¾ oz scoop to scoop out crème cake batter 4 x 6 on a full sheet pan. Add the EFCO Cream Cheese filling in the middle of each scoop with a pastry bag. Bake at 350 degrees F for 15 to18 minutes. When cool, design your cake cookie with some white donut icing. ENJOY!
Friday, April 8th, 2011
Ingredients:
Pumpkin Filling 15 oz
Evaporated Milk 12 oz
Whole Eggs 5 ¼ oz
Granulated Sugar 7 oz
Pumpkin Pie Spice 1 oz
#112 EFCO Cream Cheese Filling 4-6 oz
#328 EFCO White Cake Mix 1 lb 2 oz
Pecans 4 oz
Butter (Melted) 6 oz
Procedure:
Blend the Pumpkin, Evaporated Milk, Whole Eggs, Sugar and Pumpkin Pie Spice together until smooth. Pour into a greased 13 x 9 inch pan. Spread the EFCO Cream Cheese filling evenly over the pumpkin mixture above. In a separate bowl, blend the EFCO White Cake Mix and pecans together well. Sprinkle cake mix over cream cheese filling in pan. Melt butter and pour over cake mixture. Bake at 350 degrees F for 50-60 minutes. ENJOY!
Friday, April 8th, 2011
Ingredients:
#328 EFCO White Cake Mix 1 lb 2 oz
Old-Fashioned Rolled Oats (Dry) 8 oz
Ground Cinnamon ¼ oz
Butter (Softened) 6 oz
#112 EFCO Cream Cheese Filling 4-6 oz
#152 EFCO Apple Turnover Filling 1 lb
Procedure:
Blend the EFCO White Cake Mix, Old-Fashioned Oats, Cinnamon and softened butter until crumbly. Press half of the crumb mixture into a lightly greased 13 x 9 pan. Pre-bake bottom crust for 8 minutes at 350 degrees F (optional). Spread the EFCO Cream Cheese Filling over the bottom crust. Spread the Apple Turnover Filling evenly over Cream Cheese. Sprinkle the remaining crumble mixture evenly over the fillings. Bake at 350 degrees F for 25 to 30 minutes. ENJOY!
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!
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!
Friday, March 19th, 2010
Ingredients:
Whipped Topping 2 Scoops (2 ½ oz.)
EFCO Cake of your Choice 1 oz. baked per bag directions
#130 EFCO Mango Filling 1 Scoop (4 oz.)
Vanilla Crunchies ½ oz.
Maraschino Cherry
Procedure:
1) Place a small amount of whipped topping in bottom of small cup or bowl
2) Place a 1 oz. piece of cake on top of the topping.
3) Place a scoop of EFCO Mango Filling on top of cake.
4) Using a star tube #822, pipe a large rosette on top of the filling.
5) Sprinkles with crunchies.
6) Garnish with a maraschino cherry.
ENJOY!
Friday, March 19th, 2010
Ingredients:
Whipped Topping 4 oz.
#332 EFCO Superior Moist Yellow Cake 7 Inch round cake layer, made according to bag directions
#119 EFCO Guava Filling 4 oz.
#3196 EFCO Gourmet Bavarian OR
#3720 EFCO Gourmet French Vanilla 6 oz.
Procedure:
Split the 7 inch yellow layer cake in half.
Please 6 oz. of EFCO Bavarian on top of one layer.
Place the second layer on top of filling.
Using a star tube pipe a border around the top of the cake.
Place the EFCO Guava Filling on top of the cake.
Spread filling to the edge of the border.
ENJOY!