Efco Concentrated Icing Fruits


Lemon Poppy Seed Muffins

Friday, December 3rd, 2010

Ingredients:

Small Batch Large Batch

#316 EFCO Basic Muffin Mix                   12 lbs. 8 oz                     25 lbs.

Butter                                                           8 oz.                                   1 lb.

Sugar                                                           12 oz.                               1 lb. 4 oz.

Eggs                                                             1 lb. 8 oz.                       3 lbs.

Water                                                         5 lbs. 4 oz.                   10 lbs. 8 oz.

#3749 Lemon Icing Fruit                           1 lb. 5 oz.                     3 lbs.

Poppy Seeds                                              10 oz.                             1 lb. 4 oz.

Procedure:

Add butter and sugar to bowl and cream together until no lumps.

Add eggs and water.

Scrape bowl, then add EFCO Basic Muffin mix.

Add EFCO Lemon Icing Fruit, mix one minute in low speed.

Mix two minutes in medium speed.

Add poppy seeds and mix until well blended.

Using a no. 12 scoop, deposit muffin batter into greased tins.

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

Bake at 400 degrees for 10 minutes. Reduce heat to 375 and continue baking for 15 to 20 minutes.

ENJOY!

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Golden Creme Cake Recipe Variations 2

Tuesday, February 9th, 2010

Crumb Coffee Cake

Prepare 10 lbs. EFCO Crème Cake batter. Scale batter into round and/or square 8 inch foil pans, about 12 oz. per pan. Strip the top with pastry cheese filling and top with streusel topping. Bake until firm.

 

Dutch Apple Cake

Deposit 12 oz. of EFCO Crème Cake batter into an 8 inch greased square foil pan. Top batter with EFCO Cinnamon Sugar. Sprinkle liberally with chopped pecans. Put 9 dots of EFCO Chopped Apple Filling on top in 3 rows of 3. Bake until firm. Dribble caramel icing on top.

 

Butter Fruit Swirl Cake

Deposit 12 oz. of EFCO Crème Cake batter into 8 inch round foil pan. Bag EFCO fruit filling of your choice from the edge of pan to the center in a bulls eye-type swirl. Top with powdered sugar, unsifted, prior to baking. Bake until firm.

 

Fiesta Cake

Grease 7 inch angel food pans. Line pans with butterscotch crunch. Prepare 10 lbs. of EFCO Crème Cake batter. During the last 2 minutes of mixing, add 4 oz. of EFCO Orange Concentrated Icing Fruit and 1 lb., 4 oz. of batter into pan. Bake until firm. Invert cake. Cake can be glazed or dusted heavily with powdered sugar.

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Banana Cake

Thursday, February 4th, 2010

Ingredients:                                                        Small Batch          Large Batch

EFCO Applesauce Cake Mix #6325                     5 lbs.                    25 lbs.

Water                                                                          1 lb. 4 oz.            6 lbs. 4 oz.

Oil                                                                                8 oz.                    2 lbs. 8 oz.

                                                                                                                         

Mix 1 minute at low speed;

mix 3 minutes at medium speed.

Add:

Banana Puree                                                               1 lb. 8 oz.          7 lbs. 4 oz. (1 can)

EFCO Banana Icing Fruit Concentrate #3746           2 ozs.                    1 lb.

Water                                                                                12  oz.                   4 lbs.

Mix 1 minute at low speed;

scrape bowl down. 

Mix 2 minutes at low speed.

Scale:  6 lbs. per sheet                         

Baking temperature:  350º – 360º F

35 to 45 minutes*

*Time will vary depending on type of oven.

ENJOY!

Posted in Breads/Biscuits/Scones, Cakes, Concentrated Icing Fruits, Recipes | No Comments »