Muirhead Recipes
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Please click on the table below to see a particular recipe.
Recipes Incorporating Muirhead Pecan Pumpkin Butter
Recipes Incorporating Muirhead Cinnamon Apple Butter
| Appetizer, baked brie |
| Cookies, reduced fat oatmeal |
| Crostada |
| Pork chops |
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| Cake, apple |
| Cookies, bars |
| Dessert squares |
| Turnovers |
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| Cheesecake |
| Crêpes |
| Pie, apple |
| Vegetable, acorn squash |
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| cobbler |
Recipes Incorporating Muirhead Ginger Peachy Butter
| Apples, baked |
| Cookie, bars |
| Mousse |
| Pie, chiffon |
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| Cake, coffee |
| Crepes |
| Parfait |
| Pork chops |
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| Cake, swirl pound |
Recipes Incorporating Muirhead
Pear and Port Butter
| Appetizer |
| Pie, sour cream |
| Torte, linzer |
| Vegetable, acorn squash |
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| Cookies |
| Strudel |
| Trifle, helene |
Recipes Incorporating Muirhead Banana Walnut Butter
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Bread, sweet |
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Dessert Cups |
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Pancakes |
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Pie, cream |
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Crepes |
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Muffins, bran |
Recipes Incorporating Muirhead
Green Tomato Mincemeat
| Cake, coffee |
| Cookies, filled |
| Pie, apple and mincemeat |
| Pork chops |
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| Cheesecake |
| Cookies, Hamantaschen |
| Pie, mincemeat |
| Turnovers |
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| Cookies, bars |
| Cookies, oatmeal |
| Pie, pumpkin and mincemeat |
Recipes Incorporating Muirhead
Rutabaga Butter
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Bread, sweet |
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Soup |
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Vegetables sautéed mushrooms |
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Vegetables, sweet potatoes |
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Rice pudding |
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Vegetables, mashed potatoes |
Recipes Incorporating Muirhead Horseradish Mustard
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Chicken breast |
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Cold pasta salad |
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Roast beef appetizer rolls |
Recipes Incorporating Muirhead Ed's Tomato Sauce
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Easy pizza |
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Stuffed artichokes with pasta |
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Zucchini lasagna |
Recipes Incorporating Muirhead Barbeque Sauce
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Barbeque baby back ribs |
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Barbeque coleslaw |
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Barbeque meatloaf |
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Seafood en brochet |
Recipes Incorporating Muirhead Apricot Jalapeño Jelly
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Glazed barbequed chicken |
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Sauteed corn with vadalia onions |
Recipes Incorporating Muirhead Pomegranate Syrup
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Pears helene |
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Pomegranate trifle |
Recipes Incorporating Muirhead Pomegranate Vinaigrette
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Tomato salad |
Recipes Incorporating Muirhead Apple Pomegranate Chutney
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Appetizer |
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Poached salmon |
Recipes Incorporating Muirhead Tangy Cherry Chutney
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Salisbury steak |
Recipes Incorporating Muirhead Hazel's Sweet and Sour Dressing
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Pickled brussels sprouts |
Roasted ACORN SQUASH with Ginger and Muirhead Cinnamon Apple Butter Glaze
3 acorn squash, halved crosswiseOlive oil as needed
Salt and freshly ground pepper, to taste
2 tbsp unsalted butter
1 tsp grated fresh ginger
¾ cup Muirhead Cinnamon Apple Butter
1 tbsp dark rum
Preheat oven to 350° F. Arrange squash, sliced side up, on a baking sheet. Brush with olive oil and season with salt and pepper. Bake until tender when pierced, 45-55 minutes. Meanwhile, in a saucepan over medium heat, melt the butter. Add ginger and sauté, stirring 1-2 minutes. Stir in Muirhead Cinnamon Apple Butter, rum and salt and pepper until blended. Remove from heat. Halfway through roasting, spoon equal amounts of glaze into each center and baste top edges. Continue roasting, basting occasionally, until golden and tender. Serves 6 as a side dish.
Printer friendly version |
Williams-Sonoma Kitchen – 2000 |
Muirhead One Bowl Cinnamon APPLE CAKE
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½ cup boiling water 1 cup raisins 2 large eggs 2 cups white flour ½ cup white sugar ½ tsp salt 2 tsp baking soda 1 jar (13.5 oz.) Muirhead Cinnamon Apple Butter 1 cup walnuts, chopped |
Preheat oven to 350° F. Pour boiling water over raisins and let soak 5-10 minutes. Grease a 9 x 9-inch pan. In a large bowl, beat 2 eggs. Sift together over beaten eggs, flour, sugar, salt, and baking soda. Add Muirhead Cinnamon Apple Butter, nuts, and raisins with the water. Stir well and pour into prepared pan. Bake for 40-45 min. Serves 6-8.
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Printer friendly version | Muirhead – 2005 |
Muirhead Cinnamon Apple Butter RAISIN BARS
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FILLING 2½ cups raisins 1 cup water 1 jar Muirhead Cinnamon Apple Butter 1 tsp. lemon juice |
1 cup all-purpose flour ½ cup sugar ½ cup coconut 1/3 cup butter |
Bring raisins and water to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Drain off water and stir in Muirhead Cinnamon Apple Butter and lemon juice.
Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut.
Cut in butter until mixture resembles coarse crumbs. Reserve 2½
cups. Press remaining crumbs firmly in bottom of a
9" × 13" pan. Spread evenly with raisin filling.
Sprinkle with reserved crumbs and press lightly.
Bake for 30-40 minutes or until golden brown. Cut into bars.
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Printer friendly version | Muirhead – 2001 |
Baked Brie Encroute with Muirhead Cinnamon Apple Butter
1 round Brie cheese, 6-8 oz.. about 3-4" wide1/3 cup Muirhead Cinnamon Apple Butter
10" round of puff pastry dough, rolled to ¼" thickness
1 egg, beaten with 1 tbsp water
Position rack in center of oven and preheat to 375° F. Line a baking sheet with parchment paper. With a sharp knife, cut cheese in half horizontally. Spread half of the Muirhead Cinnamon Apple Butter over center of cheese and place other half of cheese, rind side up, on top. Place cheese in center of dough and spread remaining Muirhead Cinnamon Apple Butter over top. Fold dough up over sides of cheese, pleating upper edges of dough, and pinch together in center. Brush outside of dough lightly with egg and water mixture. Transfer to baking sheet and bake until pastry is golden and crisp, 30-35 minutes. Let rest 5 minutes before serving. Serves 6 as an appetizer.
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Printer friendly version | Williams-Sonoma Kitchen – 2000 |
Muirhead Cinnamon Apple Butter CHEESECAKE
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CRUST 1¼ cups graham cracker crumbs ½ cup chopped pecans ¼ cup firmly packed brown sugar ¼ cup melted butter |
FILLING 24 oz. cream cheese 1 cup sugar 2 tbsp. all-purpose flour 3 eggs 1 jar Muirhead Cinnamon Apple Butter |
Heat oven to 350° F. Mix all crust ingredients. Press in bottom of ungreased 10-inch springform pan.
In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour and blend well. At low speed, add eggs 1 at a time, beating just until blended. Add Muirhead Cinnamon Apple Butter and beat until well blended. Pour into pan.
Bake at 350° for 30 minutes. Turn off oven and allow cake to remain
in oven for 1 hour or overnight. DO NOT OPEN THE OVEN.
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Printer friendly version | Muirhead – 2001 |
Muirhead Cinnamon Apple Butter COBBLER
2 cups all-purpose flour3 tbsp sugar, plus more for dusting
3 tsp baking powder
1 tsp salt
10 tbsp (1¼ sticks) chilled unsalted butter, cut into small pieces
1/3 cup milk, beaten with 1 egg yolk
5-6 McIntosh or Macoun apples, peeled, cored, and cut into ½" chunks;
tossed with ½ tbsp fresh lemon juice
½ cup firmly packed brown sugar
½ tsp ground cinnamon
1 jar Muirhead Cinnamon Apple Butter
1 tbsp cream
Preheat oven to 350° F. In a large bowl, stir together flour, sugar, baking powder and salt; add butter and using a pastry blender or two knives, cut butter into flour until mixture resembles pea-sized crumbs. Add milk mixture to dry ingredients and using a fork, stir to form large moist clumps. Turn out onto generously floured surface. Press together with hands until dough comes together. Roll out dough, flouring dough as needed, to form a 9" round, about ½" thick. In a bowl, combine apples, brown sugar, cinnamon and Muirhead Cinnamon Apple Butter and stir to mix. Transfer to a 2 qt. shallow, baking dish. Arrange dough evenly over filling and fit dough inside edge of baking dish. Brush crust with cream, dust with sugar and make 4 or 5 slits in top. Bake until topping is browned and filling is bubbling, 30-40 minutes. Transfer to a wire rack and cool before serving, at least 20 minutes. Serve warm with freshly whipped cream. Serves 8-10.
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Printer friendly version | Williams-Sonoma Kitchen – 2000 |
Reduced Fat OATMEAL COOKIES with Muirhead Cinnamon Apple Butter
1 jar Muirhead Cinnamon Apple Butter½ cup firmly packed brown sugar
½ cup white sugar
2 eggs
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
3 cups oatmeal
1 cup dried cranberries
Preheat oven to 350 °. Cream together Muirhead apple butter and sugars. Beat in eggs and vanilla. Mix in flour and baking soda. Stir in oatmeal and cranberries. Drop by spoonfuls onto parchment paper on a baking sheet and bake for 10-12 minutes.
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Printer friendly version | Muirhead – 2001 |
Muirhead Cinnamon Apple Butter CRÊPES
Crêpes1 cup water
1 cup milk (whole or skim)
4 eggs
½ tsp salt
2 cups flour
1 tbsp white granulated sugar
4 tbsp butter, melted
Filling
1 cup cottage cheese (regular or light)
2 tbsp raisins (optional)
2 tbsp coconut (optional)
1 cup Muirhead Cinnamon Apple Butter
Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Mix all filling ingredients except Muirhead Cinnamon Apple Butter and chill till serving time.
Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when edges are golden. Spread cottage cheese filling on crêpe and top with Muirhead Cinnamon Apple Butter. Roll carefully and serve. Serves 11 large crêpe or 22 small crêpes.
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Printer friendly version | Muirhead – 2005 |
CROSTADA with Muirhead Cinnamon Apple Butter
2 cups white flour½ cup white sugar
1/8 tsp salt
1/4 tsp baking soda
½ cup unsalted butter, melted
2 tbsp milk
1 egg yolk, large
2 tbsp orange juice
1/8 tsp orange oil
1 egg white, large
1/2 jar (13 oz.) Muirhead Cinnamon Apple Butter
1/4 cup walnuts, finely chopped
granulated sugar or sugar crystals for garnish
Preheat oven to 350° F. Line cookie sheet with parchment paper or silicon pad. Sift together white flour, white sugar, salt, and baking powder. Whisk together butter, milk, egg yolk, orange juice, and orange oil. Mix into flour. Gather into ball. Roll dough to 1/8 inch thickness on floured board and cut out large round disk. Transfer dough circle to cookie sheet with spatula. Spread Muirhead Cinnamon Apple Butter in the center of the dough circle. Sprinkle center with walnuts. Fold over outside edge of dough. Brush egg white on dough surface and sprinkle with granulated sugar or sugar crystals. Bake for 35 minutes until golden. Serves 6-8.
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Printer friendly version | Muirhead – 2006 |
Muirhead Cinnamon Apple Butter DESSERT SQUARES
1 package (15 oz.) gingerbread cake mix, reserve ¾ cup¼ cup melted butter
2 eggs, large
1 jar of Muirhead Cinnamon Apple Butter
1/8 cup milk
1 tablespoon flour
¼ cup sugar
¼ cup butter, softened
Preheat oven to 350 °. Divide the cake mix, placing all but ¾ cup in a mixing bowl. Stir the melted butter and 1 egg into the cake mix. Press the result into the bottom on an ungreased 9" × 13" pan.
Mix a jar of Muirhead Cinnamon Apple Butter with 1 egg and milk. Pour this result over the cake mix.
Stir the reserved ¾ cup of cake mix with the flour, sugar, and
softened butter. Mix together well until crumbly. Sprinkle crumbs over
the top of the apple layer. Bake for 35 to 40 minutes or until golden.
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Printer friendly version | Muirhead – 2001 |
Double Crusted APPLE PIE with Muirhead Cinnamon Apple Butter
2½ cups all-purpose flour½ tsp salt
2 tsp granulated sugar
12 tbsp (1½ sticks) chilled unsalted butter, cut into 1" pieces
½ cup shortening
4-6 tbsp ice water
5 Golden Delicious apples, cored, peeled, and cut into ½" thick slices
and tossed with 1 tbsp lemon juice
1/3 cup firmly packed dark brown sugar
1 tsp ground cinnamon
1 jar Muirhead Cinnamon Apple Butter
1 tbsp cream
Position rack in lower third of oven and preheat to 425° F. In bowl of food processor, combine flour, salt and 1 tsp granulated sugar; pulse once to combine. Add butter and shortening and process in short pulses until pea-size crumbs form, 20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs, 10 seconds more. Turn dough out onto a lightly floured surface. Press together with hands, divide into 2 portions and shape each into a flat 5" round disk. Cover with plastic wrap and refrigerate, at least one hour. On a floured surface, roll out pastry for bottom crust to 1/8" thickness to fit a 9" round pie pan. Transfer dough to pan. Roll out pastry for top crust; set aside. In a bowl, toss apples together with brown sugar and cinnamon. Add Muirhead Cinnamon Apple Butter, stir gently to mix and transfer filling to pie pan, making center higher than sides. Lay crust over filling and trim pastry all around, leaving ½" overhang. Press crusts together around rim to seal, fold overhang under itself and flute pastry with thumbs. Brush top lightly with cream, dust remaining 1 tsp granulated sugar and make 5 or 6 slits in top. Bake for 20 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, 35-45 minutes more. Serves 8-10.
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Printer friendly version | Williams-Sonoma Kitchen – 2000 |
Grilled PORK CHOPS with Sage and Muirhead Cinnamon Apple Butter
4 tbsp (½ stick) softened unsalted butter2 tbsp chopped fresh sage leaves
1/3 cup Muirhead Cinnamon Apple Butter
Salt and freshly ground pepper, to taste
4 thick-cut pork chops, about 2" thick
Olive oil as needed
In a bowl beat butter, sage, Muirhead Cinnamon Apple Butter, salt and pepper until smooth. Transfer apple sage butter to center of 12" square piece of plastic wrap. Roll the butter in the plastic into a 4" log. Place the end, wrapped tightly and refrigerate until firm, at least 1 hr. Prepare a medium hot fire in a grill. Season pork generously with salt and pepper and brush lightly with oil. Grill, making golden crosshatched marks, 5-6 min. per side. Continue grilling, until an instant-read thermometer inserted into the center of the meat registers 135 - 140° F for medium, or until done to your liking. Let chops rest 2-3 minutes before serving. Cut ½" rounds from apple-sage butter and serve chops with a round of butter on top. Serves 4.
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Printer friendly version | Williams-Sonoma Kitchen – 2000 |
Muirhead Cinnamon Apple Butter TURNOVERS
1¼ cups all-purpose flour¼ tsp salt
1 tsp sugar, plus more for dusting
8 tbsp (1 stick) chilled unsalted butter, cut into 1" pieces
¼ cup shortening
2-3 tbsp ice water
1 egg, slightly beaten
½ - 2/3 cup Muirhead Cinnamon Apple Butter
2 tbsp cream
Position rack in lower third of oven and preheat to 400° F. In bowl of food processor, combine flour, salt and 1 tsp sugar; pulse once to combine. Add the butter and shortening and process in short pulses to form pea-sized moist crumbs, 20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs, 10 seconds more. Turn dough out onto a lightly floured surface. Press together with hands, divide into 4 portions and shape each into a flat disk. Cover with plastic wrap and refrigerate, at least one hour. Roll out portions of dough to 6" rounds, about ¼" thick. Brush lightly with egg, spoon 2-3 tbsp Muirhead Cinnamon Apple Butter into center and fold dough over itself to make a half-moon shaped purse. Pinch edges to seal. Brush tops with cream, dust with sugar and make a small slit in each top. Transfer to an un-greased baking sheet and bake until pastry is golden and crisp, 15-18 minutes. Serves 4.
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Printer friendly version | Williams-Sonoma Kitchen – 2000 |
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