Efco Recipes


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White Chocolate Cranberry Cookies

Friday, November 11th, 2011

(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 1           0          # 6325 EFCO Apple Sauce Cake Mix

  -           3          Steel Rolled Oats

  -           2          Vegetable Oil

  -           2          Whole Eggs

  -          1/8       Vanilla

—————————————————————

          4 oz        Dried Cranberries

          4 oz        Toasted Pecans (optional)

          6 oz        White Chocolate Chips, Divided

          3 tbs       Vegetable Shortening

Procedure:

Blend cake mix, oats, oil, eggs, and vanilla in mixing bowl for 2 minutes on low speed.

Add cranberries, toasted pecans, and white chips.

Deposit cookie batter on lined sheet pans 2 inches apart.

With a #40 scoop deposit batter equaling 1oz cookie push down slightly

 Preheat oven to 350˚F.

Bake 10 minutes until edges are lightly browned.

Note: For an upscale appearance heat 10oz White Chocolate Chips and shortening in microwavable bowl; stir until well blended.

Dip each cookie in White Coating, set aside on pan liner until chocolate sets.

Posted in Cookies/Bars, Recipes | No Comments »



Pumpkin Cake Donuts

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!

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



Cream Cheese Cinnamon Buns

Wednesday, April 13th, 2011

Ingredients:

#112 EFCO Cream Cheese Filling  4-6 oz

#253 EFCO Ready Shine RTU Donut Glaze

Pre made Cinnamon Buns

Procedure:

Place 6 cinnamon buns into an 8×8 tin pan. Proof until they fill the pan. With a pastry bag of EFCO Cream Cheese filling, pipe desired amount of cream cheese into the center of the bun. Bake at 350 degrees F for 50 to 60 minutes. Leave plain or drizzle EFCO RTU Donut Glaze on top. ENJOY!

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



Cream Cheese Babka

Wednesday, April 13th, 2011

Ingredients:

#112 EFCO Cream Cheese Filling

# 4305 EFCO ESL Sweet Dough

Streusel crumbs

Yeast

Water

Procedure:

Follow directions on the bag for the EFCO Sweet Dough. Cut dough into 20 oz. pieces and roll out flat. With a #12 scoop, spread 2 full scoops of EFCO Cream Cheese filling on top of dough and sprinkle with streusel crumbs. Roll up like a cinnamon bun nice and tight. Then, with a bench scraper cut into 6 even pieces, place in 8 inch Bundt cake pan and proof until it fills the pan. Bake at 350 degrees F for 25 to 30 minutes until golden brown, and sprinkle some powered sugar on top. ENJOY!

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



Cream Cheese Danish

Wednesday, April 13th, 2011

Ingredients:

#112 EFCO Cream Cheese Filling

Snail danish

Procedure:

Depending on the Danish handling, add 2-3 oz of EFCO Cream Cheese Filling to every snail Danish. Bake at 350 degrees F for 12 to 15 minutes until nice & golden. When cool, drizzle with white donut icing. ENJOY!

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



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!

Posted in Brownies/Blondies, Recipes | No Comments »



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!

Posted in Cakes, Recipes | No Comments »



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 »



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