Recipes incorporating Muirhead Ginger Peachy Butter

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Recipes Incorporating Muirhead  Ginger Peachy Butter

Apples, baked Cookie, bars Parfait Pork chops
Cake, coffee Crepes Pie, chiffon Pork loin, stuffed
Cake, swirl pound Mousse


Muirhead Ginger Peachey BAKED APPLES

             6 cooking apples, cored and halved
             ½ cup brown sugar
             ½ cup Muirhead Ginger Peachey Butter
             ½ tsp candied ginger, chopped (optional)
             ¼ cup liquid (peach or apple juice or water)
             1 cup granola or crumbled oatmeal cookies

Preheat oven to 350° F. Place the apple halves top side up in a 9" × 3" baking pan. Combine sugar, Muirhead Ginger Peachey Butter, candied ginger (optional), and liquid. Drizzle mixture over the apples and cover pan with foil. Bake 30 minutes until apples are tender. Remove foil and sprinkle granola or crumbled cookies over the tops, and spoon juices in pan over each apple. Bake an additional 5 minutes. Serves 12.
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Muirhead Ginger Peachey BARS

             ¼ cup soft butter
             1¼ cup chopped nuts
             2 cups graham cracker crumbs
             1 jar Muirhead Ginger Peachey Butter
             1 can condensed milk
             1 tbsp candied ginger
             ¼ cup flour
             3 eggs

Heat oven to 350° F. Combine butter, nuts, and graham crackers. Press 2/3 of mixture on the bottom of an ungreased 9" × 13" baking pan. Combine Muirhead Ginger Peachey Butter, milk, candied ginger, flour and eggs. Pour over crumb bottom crust. Sprinkle reserved crumbs ( 1/3 of mixture) on top and pat in place. Bake 30 minutes. Test for doneness. Chill thoroughly. Cut into bars. Serves 24.
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Muirhead Ginger Peachey COFFEE CAKE

          CAKE
1 tube of 8 refrigerated crescent rolls
½ jar Muirhead Ginger Peachey Butter 		          GLAZE
½ cup confectioner sugar
1 tsp vanilla or peach liqueur, if desired
2-3 tbsp milk

Preheat oven to 375° F. Grease a baking sheet. Unroll dough for rolls, but do not separate. Press dough segments together to form 12" × 7" rectangle. Transfer to prepared baking sheet. Spread dough with Muirhead Ginger Peachey Butter, leaving about ½" border on all sides. Roll dough from short end, pinching last edge to seal. Cut roll into 8 slices, cutting down just to, but not through the bottom of the roll. Pull slices out, alternating left to right sides. Bake for 16-18 minutes until golden and flaky. Combine sugar, liqueur/vanilla, and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm cake. Slice and enjoy. Serves 8.
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Muirhead Ginger Peachey CREPES

             8 crepes
             1 cup Muirhead Ginger Peachey Butter
             4 oz cream cheese, room temperature
             ½ cup sour cream
             confectioner sugar

Prepare crepes. Mix Muirhead Ginger Peachey Butter, cream cheese, and sour cream. Spread filling ingredients on crepe. Roll. Sprinkle confectioner sugar on top. (Low fat cream cheese and sour cream may also be used.) Serves 8.
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Muirhead Ginger Peachey MOUSSE

             1 cup Muirhead Ginger Peachey Butter
             ½ cup egg whites
             1 cup sugar
             2 cups heavy cream, whipped stiff
             whipped cream and diced crystallized ginger for garnish

Beat egg whites until fluffy. Gradually add sugar to the egg whites; continue beating meringue for 10 minutes until the sugar is thoroughly dissolved. Fold together Muirhead Ginger Peachey Butter, stiffly whipped cream, and sugar-meringue mixture until thoroughly blended. Spoon into serving cups or goblets and chill. Serve with additional whipped cream topping and diced crystallized ginger. Serves 8.
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Muirhead Ginger Peachey PARFAIT

             1½ cups granola (pick your flavor)
             2 sliced bananas
             1/3 cup Muirhead Ginger Peachey Butter
             1 pint vanilla frozen yogurt or light ice cream, slightly thawed

Use 4 parfait glasses. For each glass, alternate layers of granola, bananas, Muirhead Ginger Peachey Butter with frozen yogurt or ice cream. Serves 4.
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Muirhead Ginger Peachey CHIFFON PIE

  PIE CRUST
¾ cup gingersnap cookies, finely ground
¾ cup graham cracker, finely ground
¼ cup butter, melted and cooled

GARNISH
diced crystallized ginger
whipped cream 		   FILLING
2 Tbsp gelatin
¼ cup water, cold
3 large eggs, separated
1 cup sugar
½ cup milk
1 jar Muirhead Ginger Peachey Butter
½ tsp salt

Preheat oven to 350° F. For the pie crust, stir together gingersnap, graham crackers, and butter in a bowl until crumbs are evenly moistened, then press onto bottom and sides of a 9" glass pie pan. Bake about 10 minutes until golden brown. Cool thoroughly before filling. For the filling, stir gelatin in the water and set aside. Beat egg yolks then add ½ cup sugar, Muirhead Ginger Peachey Butter, salt, and milk. Cook egg mixture until it reaches 178° F and thickens. Add gelatin. Cool peach mix until thickened. Beat chilled peach mix. Beat egg whites until soft peaks form, and whip in ½ cup sugar. Fold into peach mix. Do not over beat. Pour into graham/ginger crust. Optional garnish of chopped crystallized ginger and whipped cream. Serves 8.
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Muirhead Ginger Peachey SWIRL POUND CAKE

             ½ cup butter
             1 cup sugar
             2 eggs
             2 cups flour
             1 tsp baking powder
             1 tsp baking soda
             ½ tsp salt
             1 cup sour cream
             2 tbsp crystallized ginger
             1 cup Muirhead Ginger Peachey Butter
             ½ cup walnuts, chopped
             confectioner sugar as needed for glaze 		Ginger Peachey Swirl Pound Cake

Preheat oven to 350° F. Cream together butter and sugar until fluffy. Beat in eggs. Sift together flour, baking powder, baking soda and salt. Stir dry ingredients into butter mixture alternately with sour cream. Stir in crystallized ginger. Grease 8" bundt pan. Pour 1/3 of batter in pan. Top with 1/3 cup of Muirhead Ginger Peachey Butter. Swirl lightly with knife. Repeat 2 more times. Cover with nuts. Bake at 350° F for 50-55 minutes or until golden. Cool 5 minutes in pan before inverting on a rack. When cool, glaze with confectioner sugar mixed with enough warm water to make a thin glaze. Serves 12.

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Muirhead Ginger Peachey PORK CHOPS

             1 tbsp vegetable oil
             4 boneless pork chops
             ½ cup chicken stock
             ¾ cup Muirhead Ginger Peachey Butter
             1 tbsp Muirhead Honey Mustard
             1 tbsp lemon juice
             2 cups peaches, peeled and sliced or 1 can drained peach slices

Heat oil in pan over medium heat. Sauté pork chops until lightly browned. Remove chops and cover with aluminum foil. Add stock to pan, heat scraping up bit of glazed bits. Reduce heat to low, stir in Muirhead Ginger Peachey Butter, Muirhead Honey Mustard, and lemon juice. Return chops to the pan, top with peaches. Baste with pan juices. Simmer for 15 minutes. Serves 4.
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Muirhead Ginger Peachey STUFFED PORK LOIN

             1 cup chopped onions
             3 Tbsp butter
             ½ cup breadcrumbs
             1½ lb. pork loin, boneless, butterflied, and pounded flat
             3 Tbsp Muirhead  Ginger Peachey Butter
             1-2 oz. blue cheese, crumbled

Preheat oven to 425° F. In a frying pan, sauté onions in 2 Tbsp of butter until onions are translucent. Add breadcrumbs to hot pan and mix into onions. Shut heat off. Line a baking dish with aluminum foil and lightly oil the foil. Lay pork loin flat in the baking dish. Spread Muirhead  Ginger Peachey Butter evenly on the surface of the pork. Spoon the cooked onions and breadcrumbs over the fruit butter. Crumble the cheese on the surface. Roll pork loin tightly like a jellyroll and tie pork bundle with cooking twine. Sear pork loin on all sides in 1 Tbsp of butter in a frying pan. Place seared pork loin in prepared baking dish. Bake until internal temperature measured with a meat thermometer is 185° F - approximately 30 minutes. Serves 4.
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