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

Apple and Muirhead Green Tomato Mincemeat PIE

             8-inch double crusted pie shell in pan, unbaked top and bottom crust
             3 Granny Smith apples, cored, peeled, and sliced
             1 jar Muirhead Green Tomato Mincemeat
             ¼ cup white sugar, optional ingredient for a sweeter taste
             2 Tbsp milk

Preheat oven to 425° F. In a mixing bowl, gently toss sliced apples with Muirhead Green Tomato Mincemeat and white sugar if more sweetness is desired. Transfer filling to pie shell. Place top crust over filling and flute pastry edges with fingers. Brush top with milk and make a slit on top to vent steam. Bake for 15 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, about 30 to 35 minutes more. Serves 6 to 8.

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Muirhead – 2006

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Muirhead Two Layer Pumpkin and Mincemeat PIE

             1 9-inch DEEP DISH pie shell, unbaked
             1 ½ cups of Muirhead Green Tomato Mincemeat (one 13.5 oz jar)
             3 extra large eggs
             1 ½ cups Muirhead Pecan Pumpkin Butter (one 13.5 oz jar)
             1 ½ cups heavy cream

Preheat oven to 450° F. Spread Muirhead Green Tomato Mincemeat over the bottom of the unbaked DEEP DISH pie shell. Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and cream. Pour over mincemeat layer in the unbaked DEEP DISH pie shell. Bake in 450° F oven for 15 minutes. Reduce heat to 350° F and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.

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Muirhead – 2003

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Muirhead Green Tomato Mincemeat BARS

             FILLING
             1 jar Muirhead Green Tomato Mincemeat

             BASE AND TOPPING
             1-1/3 cups uncooked oatmeal
             ½ cup all-purpose flour
             ¼ cup sugar
             ¼ cup coconut or chopped nuts
             ½ cup butter

Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut or nuts. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumbs firmly in bottom of ungreased 8x8-inch pan. Place Muirhead mincemeat in bowl and warm in microwave for 20 sec. Spread evenly over crumb bottom. Sprinkle with reserved crumbs and press lightly. Bake for 30-40 minutes or until golden brown. Cut into bars. Serves 16.

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Muirhead – 2003

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Muirhead Green Tomato Mincemeat TURNOVERS

             For Turnover
             1 sheet of frozen puff pastry, thawed
             ½ cup Muirhead Green Tomato Mincemeat

             For Glaze (optional):
             ¼ cup confectioners sugar
             1 tbsp milk

Preheat oven to 400 degree F. Cut thawed puff pastry sheet into 4 equal quarters. Grease a baking sheet. Place quartered puff pastry on baking sheet. Place 2 tablespoons of Muirhead Green Tomato Mincemeat on each quarter. Brush edges of pastry lightly with water for sealing. Fold pastry into a triangle and crimp edges with fingers or utensil. Cut small steam vent in top of each turnover. Bake 25 minutes or until golden. Combine confectioner sugar and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm turnovers. Serve when still warm. Serves 4.

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Muirhead – 2003

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PORK CHOPS with Muirhead Green Tomato Mincemeat

             4 boneless pork chops
             ½ cup all-purpose flour
             salt and pepper to taste
             ¼ tsp. paprika
             1 Tbsp safflower or canola oil
             1 Tbsp butter
             ½ onion, sliced
             ½ cup chicken stock
             ½ cup red wine
             ½ cup Muirhead Green Tomato Mincemeat

Pound pork chops to ¼" thickness. Combine flour, salt, pepper, and paprika on large plate. Dredge pork chops in flour mixture. Heat oil and butter in frying pan, add onions, and sauté gently until yellow and soft. Remove from pan leaving oils in pan. Saute pork chops on each side until just golden. Remove from pan. Add chicken stock and wine to pan and reduce to ½ cup. Scrape up glaze from pan bottom. Add onions, place pork chops in the liquid. Top each pork chop with 2 tablespoons of Muirhead Green Tomato Mincemeat. Baste with pan juices. Cover and simmer 5 minutes. Serves 4.

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Muirhead – 2003

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Muirhead Green Tomato Mincemeat PIE

             Pie:
             1 8-inch double crusted pie shell, unbaked
             1 jar Muirhead Green Tomato Mincemeat

             Hard Sauce:
             1 ½ cup confectioners sugar
             ½ cup butter
             2 tbsp rum
             1 tsp crystallized ginger, minced (optional)

Preheat oven to 450° F. Fill bottom of unbaked pie shell with Muirhead Green Tomato Mincemeat. Cover with top crust. Bake for about 30 minutes or until nicely browned. Cool completely. For hard sauce, blend sugar and butter well. Add crystallized ginger (optional) and rum. Spread hard sauce on cooled pie. Do not spread hard sauce while pie is still warm otherwise the butter will melt. Serves 6.

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Muirhead – 2003

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Hamantaschen COOKIES filled with Muirhead Green Tomato Mincemeat

             3/4 cup butter, softened
             ½ cup sugar
             1 egg
             1 tsp. grated orange peel
             ½ tsp. vanilla extract
             ¼ cup milk
             3 cups sifted all-purpose flour
             1 jar Muirhead Green Tomato Mincemeat
             egg wash (1 egg and 1 tbsp water)

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside. Cream butter and sugar together until light and fluffy. Beat in egg. Mix together grated orange peel, vanilla, and milk. Alternate flour and milk mixture, beating well after each addition. Form dough into a ball, wrap in plastic wrap and refrigerate for an hour. On a lightly floured surface, roll dough to 1/8" thickness. Cut dough with floured 3" round plain cookie cutter. DO NOT ROLL THE DOUGH TOO THICK. Place a ½ tablespoon of Muirhead Green Tomato Mincemeat in the center of each circle. Pinch three edges of the dough together to form a triangle, leaving the center of the filling exposed. Place on baking sheets and brush with egg wash. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks. About 30 cookies

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Muirhead – 2003

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COFFEE CAKE with Muirhead Green Tomato Mincemeat

             Streusel

             1 cup all-purpose flour
             ½ cup brown sugar, firmly packed
             4 tsp. ground cinnamon
             ½ cup butter, softened

             Batter
             2 cups all-purpose flour
             1 tsp baking powder
             1 tsp baking soda
             ½ cup butter, softened
             ¾ cup granulated sugar
             1 tsp vanilla extract
             3 large eggs
             1 cup sour cream

             Mincemeat Filling
             1 jar of Muirhead Green Tomato Mincemeat
             1 large egg

Preheat oven to 350 degrees F. Lightly grease 9"x13" pan. Prepare streusel by mixing dry ingredients and cutting in butter until mixture is coarse and crumbly. Set aside. For the batter, mix the flour, baking powder, and baking soda together and set aside. Cream butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream. Slowly mix in dry ingredients, beating well after each addition. For the Muirhead Green Tomato Mincemeat filling, mix together the mincemeat and egg. Assemble by spreading ½ the batter into the pan, sprinkle with ½ of the streusel stopping, spread all the Muirhead Green Tomato Mincemeat mix over the streusel, spread remaining batter, and then top with the remaining streusel. Bake in 350 degree F preheated oven for 50 minutes or until cake tester inserted in center of cake comes out clean. Serves 16.

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Muirhead – 2003

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Muirhead Green Tomato Mincemeat filled COOKIES

             ½ cup butter
             ¼ cup brown sugar
             1 egg, separated
             ½ tsp. vanilla extract
             1 cup sifted all-purpose flour
             ¼ tsp salt
             ¾ cup walnuts, finely chopped
             ½ cup Muirhead Green Tomato Mincemeat

Preheat oven to 375 degrees F. Place parchment on cookie sheet. Cream together butter and sugar. Mix in egg yolk and vanilla. Stir flour and salt together and add to butter mixture. Roll dough into 1" balls. Whip egg white. Roll balls in egg white and nuts. Place on cookie sheet. Make an indent with thumb in the center of each cookie. Bake 12 to 15 minutes or until golden. Cool on rack. Place a teaspoon of Muirhead Green Tomato Mincemeat in the center of each cookie. Makes 2 dozen cookies.

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Muirhead – 2004

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Muirhead Green Tomato Mincemeat Oatmeal COOKIES

             1 cup butter
             1 ½ cups white sugar
             ½ tsp. vanilla extract
             3 eggs
             3 ¼ cups all-purpose flour
             1 tsp salt
             1 tsp baking soda
             2 cups oatmeal, uncooked
             1 jar Muirhead Green Tomato Mincemeat

Preheat oven to 350 degrees F. Place parchment on cookie sheets and spray lightly with oil. Cream together butter and sugar. Mix in eggs and vanilla. Sift flour, salt, and baking soda together and add to butter mixture. Mix until well blended. Mix in the oatmeal and Muirhead Green Tomato Mincemeat. Drop by tablespoons onto cookie sheet. Bake 12-14 minutes. Makes 5 dozen cookies.

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Muirhead – 2003

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Muirhead Green Tomato Mincemeat CHEESECAKE

	CRUST 1 ½ cups graham cracker crumbs ¼ cup white granulated sugar ¼ cup melted butter 1 jar *Muirhead* Green Tomato Mincemeat		FILLING 16 oz. cream cheese 1 cup sugar 3 eggs 1 tsp vanilla 1 cup sour cream
Heat oven to 350° F. Mix all crust ingredients EXCEPT *Muirhead* Green Tomato Mincemeat. Press cracker mixture in bottom of ungreased 10-inch springform pan. Spread *Muirhead* Green Tomato Mincemeat evenly over the graham cracker crust. In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. At low speed, add eggs 1 at a time, beating just until blended. Add vanilla. Gently beat in sour cream. Pour into pan. Bake at 350° for 30 minutes. Turn off oven and allow cake to remain in oven for 1 hour. DO NOT OPEN THE OVEN UNTIL TIME IS COMPLETED.

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Muirhead – 2003

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