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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!
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!
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!
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!
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!
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!
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!
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!
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!
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!