Efco Recipes


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Cream Cheese Fruit Pizza

Wednesday, April 13th, 2011

Ingredients:

# 4305 EFCO ESL Sweet Dough                          20 oz

#112 EFCO Cream Cheese Filling                       1 lb 10 oz

#156 EFCO Cherry Pie Filling                                4 oz

#129 EFCO Pineapple Pie Filling                          4 oz

#127 EFCO Blueberry Pie Filling                           4 oz

#3189 EFCO Chopped Apple                                4 oz

Water

Yeast

Procedure:

Mix together 25 lbs. EFCO Sweet Dough Mix, 10 lbs water, and 12 oz yeast for 12 minutes. Cut into 20 oz balls. Rest 10 minutes, roll and flatten dough into a 10 inch circle. Place in proof box for approximately 20 minutes (depending on proofer conditions). After proofed, spread the EFCO Cream Cheese filling evenly, then add the fruit fillings on top. Lightly crumb top, and bake at 350 degrees F for about 18 to 23 minutes. ENJOY!

Posted in Danish/Sweet Dough, Other, Recipes | No Comments »



Brownie Raspberry Cheese Bars

Wednesday, April 13th, 2011

Ingredients:

#336 EFCO Superior Moist Brownie Mix                     1 lb 2 oz

#112 EFCO Cream Cheese Filling                             4-6 oz

#232 EFCO Fru-D-Lux Raspberry                                1 lb

Butter (Softened)                                                              6 oz

Procedure:

Blend the EFCO Superior Moist Brownie 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 Fru-D-Lux Raspberry 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!

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Cream Cheese Crumb Cake

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!

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Cream Cheese Crumb Bundt Cake

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!

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Cream Cheese Creme Cake Cookies

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!

Posted in Cakes, Danish/Sweet Dough, Muffins, Recipes | No Comments »



Crunchy Pumpkin Pie Bars

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!

Posted in Brownies/Blondies, Cakes, Recipes | No Comments »



Chocolate Cherry Cordial Pie

Friday, April 8th, 2011

Ingredients:

8” Chocolate Crumb Crust

#112 EFCO Cream Cheese Filling                       4 oz

#156 EFCO Cherry Pie Filling                              1 lb 4 oz

#336 EFCO Superior Moist Brownie Mix        1 lb 2 oz

Butter (Softened)                                                       3 oz

Procedure:

Prebake the Chocolate Crumb Crust for 10 minutes at 350 degrees F. Spread EFCO Cream Cheese Filling evenly over prebaked crust. Deposit EFCO Cherry Filling over Cream Cheese filling. Blend the EFCO Brownie Mix and butter until crumbly. Crumble Brownie crumb mixture over the Cherry Filling. Bake at 350 degrees F for 25 to 30 minutes.  ENJOY!

Posted in Brownies/Blondies, Pies/Tarts, Recipes | No Comments »



Apple Cream Cheese Bars

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!

Posted in Brownies/Blondies, Cakes, Recipes | No Comments »



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!

Posted in Concentrated Icing Fruits, Muffins, Recipes | No Comments »



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!

Posted in Breads/Biscuits/Scones, Recipes | No Comments »



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