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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, 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!
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!
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!
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!
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!
Thursday, February 4th, 2010
Small Batch Large Batch
Ingredients:
Efco’s Sugar Free Muffin Mix #387 10 lbs. 25 lbs.
Water 4 lbs. 10 lbs.
Procedure:
Add half (1/2) of water 2 lbs. 5 lbs.
Mix 1 minute at low speed.
Gradually add remaining water and mix at low speed for 1 more minute.
Scrape sides of bowl.
Mix 3 minutes at medium speed.
Bake at 380 to 400 degrees F for 28 minutes.
ENJOY!
Monday, February 1st, 2010
Small Batch Large Batch
Ingredients:
Efco’s Empire Corn Muffin Mix #351 12 lbs. 8 oz. 25 lbs.
Water 5 lbs. 10 lbs.
Procedure:
Add water to bowl and then mix.
Mix one minute at low speed.
Scrape sides of bowl.
Mix 3 minutes at medium speed.
Bake at 400 degrees F for 10 minutes.
Reduce heat to 375 and continue baking for 15 to 20 minutes.
ENJOY!
Monday, February 1st, 2010
Small Batch Large Batch
Ingredients:
#318 EFCO New England Bran Muffin Mix 10 lbs. 50 lbs.
Water (variable) 5 lbs. 8 oz. to 6 lbs. 25 lbs.
Procedure:
Mix both ingredients at low speed for 1 minute.
Scrape Bowl.
Mix at low speed for 1 minute.
Fill muffin tins ¾ full.
Bake at 375 degrees F for 25 to 30 minutes.
ENJOY!
Monday, February 1st, 2010
Small Batch Large Batch
Ingredients:
#318 EFCO New England Bran Muffin Mix 10 lbs. 50 lbs.
Water (variable) 5 lbs. 8 oz. to 6 oz. 25 lbs.
Walnuts (chopped) 2 lbs. 10 lbs.
Procedure:
Mix water and EFCO Bran Muffin Mix at low speed for 1 minute.
Scrape sides of bowl.
Mix at low speed for 1 minute.
Fold in walnuts.
Fill muffin tins ¾ full.
Bake at 375 degrees F for 25 to 30 minutes.
ENJOY!