Recipes

Muirhead Recipes

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Please click on the table below to see a particular recipe.

Recipes Incorporating Muirhead Pecan Pumpkin Butter

	Appetizer, brie		Cookies, drop		Ham glaze		Pie, pumpkin
	Bread, sweet		Cookies, oatmeal		Ice cream swirl		Pie, pumpkin low fat
	Bread pudding		Cookies, pinwheel		Muffins		Pie, pumpkin deep dish
	Cake, coffee		Cream Puffs		Muffins, bran		Rice pudding
	Carrots, glazed		Crème brûlèe		Pancakes		Smoothie
	Cheesecake, mini		Crisp, apple		Pancakes, sweet potato		Soup
	Cheesecake, no-crust		Dessert squares		Pie, apple		Trifle
	Cheesecake, squares		Flan		Pie, pecan		Vegetables, sweet potatoes and apples
	Cookies, bars		French toast

Recipes Incorporating Muirhead Cinnamon Apple Butter

	Appetizer, baked brie		Cookies, reduced fat oatmeal		Crostada		Pork chops
	Cake, apple		Cookies, bars		Dessert squares		Turnovers
	Cheesecake		Crêpes		Pie, apple		Vegetable, acorn squash
	cobbler

Recipes Incorporating Muirhead Ginger Peachy Butter

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

Recipes Incorporating Muirhead Pear and Port Butter

	Appetizer		Pie, sour cream		Torte, linzer		Vegetable, acorn squash
	Cookies		Strudel		Trifle, helene

Recipes Incorporating Muirhead Banana Walnut Butter

	Bread, sweet		Dessert Cups		Pancakes		Pie, cream
	Crepes		Muffins, bran

Recipes Incorporating Muirhead Green Tomato Mincemeat

	Cake, coffee		Cookies, filled		Pie, apple and mincemeat		Pork chops
	Cheesecake		Cookies, Hamantaschen		Pie, mincemeat		Turnovers
	Cookies, bars		Cookies, oatmeal		Pie, pumpkin and mincemeat

Recipes Incorporating Muirhead Rutabaga Butter

	Bread, sweet		Soup		Vegetables sautéed mushrooms		Vegetables, sweet potatoes
	Rice pudding		Vegetables, mashed potatoes

Recipes Incorporating Muirhead Horseradish Mustard

Recipes Incorporating Muirhead Ed's Tomato Sauce

Recipes Incorporating Muirhead Barbeque Sauce

Recipes Incorporating Muirhead Apricot Jalapeño Jelly

Recipes Incorporating Muirhead Pomegranate Syrup

Recipes Incorporating Muirhead Pomegranate Vinaigrette

Recipes Incorporating Muirhead Apple Pomegranate Chutney

Recipes Incorporating Muirhead Tangy Cherry Chutney

Recipes Incorporating Muirhead Hazel's Sweet and Sour Dressing

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 – 2002

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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 – 2002

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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 – 2002

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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

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 – 2002

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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 – 2003

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