Efco Recipes


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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 »



EFCO Cinnamon Buns

Wednesday, May 12th, 2010

 

1)      Follow directions on bag to make #4305 EFCO Sweet Dough.

2)      Rest dough for 15 minutes, then cut into 5 lb. pieces.

3)      Take a rolling pin and roll dough out flat and even.

4)      Mix together white icing of your choice.

5)      Spread a good amount of white icing evenly onto dough, about 18 ounces of icing per loaf.

6)      Sprinkle cinnamon on top of icing.

7)      Slowly and carefully roll up the dough, keeping dough tight and even.

8)      Cut the dough into even portions, approximately 1 inch in width.

9)      Place Cinnamon Bun rolls on pans of any size.

10)   Proof buns in a proof box (check after 20 minutes).

11)   After pulling buns out of proof box, let them sit for another 5 minutes.

12)   Bake for 15-20 minutes at 350 degrees F, or until golden brown.

13)   While buns are still warm (but no longer hot), spread tops with white icing, allowing the icing to melt into the bun.

ENJOY!

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



German Butter Cake

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!

Posted in Cakes, Other, Recipes | No Comments »



Apple Crumb Muffins

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!

Posted in Muffins, Recipes | No Comments »



Banana Nut Muffins 2

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!

Posted in Muffins, Recipes | 1 Comment »



Bacon Cheddar Corn Bread

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!

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



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