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

Baked ACORN SQUASH with Muirhead Pear and Port Butter

             3 acorn squash, split in half
             2 tbsp olive oil or melted butter
             ¼ cup Muirhead Pear and Port Butter

Preheat oven to 350°. Arrange squash on baking pan, cut side up. To stabilize squash, cut ¼" slice from rounded skin bottom. Brush interior of squash with olive oil or butter. Bake 45 minutes or until tender when pierced with a fork. Remove from oven. Brush with Muirhead Pear and Port Butter and serve immediately. Serves 6.

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Muirhead - 2003

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APPETIZER using Muirhead Pear and Port Butter

             24 crackers (regular or low-fat) or toast points
             ½ cup Muirhead Pear and Port Butter
             3 ounces blue cheese (cut into 24 triangular pieces)
             12 pistachios, shelled
Arrange crackers or toast points on serving tray. Place a teaspoonful of Muirhead Pear and Port Butter on the crackers. Garnish with a small triangle of blue cheese. Top with half a pistachio. Serve immediately or refrigerate up to 2 hours. Serves 6.

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Muirhead - 2004

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COOKIES with Muirhead Pear and Port Butter

             1 cup Muirhead Pear and Port Butter
             ½ cup butter
             ½ cup brown sugar
             1 egg
             2 cups flour
             1/2 tsp cardamom
             1 tsp baking soda

Preheat oven to 375°. Cream butter and sugar and beat in egg. Add Muirhead Pear and Port Butter to egg mixture. Combine flour, cardamom, and baking soda. Gradually add to egg mixture. Drop with a tablespoon on greased cookie sheet and bake for 10-12 minutes until slightly browned. Serves 36.

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Muirhead - 2003

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SOUR CREAM PIE with Muirhead Pear and Port Butter

             1 9-inch pie shell, unbaked
             3 pears, peeled and sliced ¼ inch thick
             2 tbsp all-purpose flour
             1/3 cup Muirhead Pear and Port Butter
             2 large eggs, beaten
             2 cups sour cream
             ½ cup light brown sugar
             1 tsp vanilla extract

Preheat oven to 375°. Arrange pears on bottom of uncooked pie shell. Sprinkle 1 tablespoon of flour over pears. Spread Muirhead Pear and Port Butter over top of pears. Mix until just blended, eggs, sour cream, brown sugar, vanilla, and 1 tablespoon flour. Pour over pears. Bake for 30 to 35 minutes. Let cool before serving. Serves 6.

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STRUDEL with Muirhead Pear and Port Butter

             2 cups pears, pared and thinly sliced
             ½ cup walnuts or other nuts, coarsely chopped
             ½ cup Muirhead Pear and Port Butter
             6 sheets phyllo dough
             4 tbsp butter

Preheat oven to 350°. Lightly butter jelly roll pan. Combine pears, walnuts, and Muirhead Pear and Port Butter. Set aside. Layer phyllo sheets on the jelly roll pan, brushing each sheet with melted butter. Spread entire surface with pear and walnut mixture leaving a ½" border. Lift edges slightly to roll phyllo over filling to form a jelly roll. Place seam side down on jelly roll pan. Brush with butter. Lightly score strudel diagonally on top. Bake about 45-50 minutes until golden. Cool slightly on pan and cut to serve. Serves 10.

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Muirhead - 2003

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Muirhead Pear and Port Butter LINZER TORTE

	1 ½ cups sifted flour 1/8 tsp ground clove ¼ tsp ground cinnamon 1 cup ground almonds ½ cup sugar 1 tsp lemon juice		1 cup butter, room temperature 1 egg 1 tsp vanilla ¾ jar *Muirhead* Pear and Port Butter egg wash (beaten egg with 1 tbsp of water)
Preheat oven to 350°. Combine dry ingredients, lemon juice, butter, egg, and vanilla. Set aside ¼ of dough for top lattice. Press remaining dough into 10-inch metal tart pan with removable bottom. Spread *Muirhead* Pear and Port Butter over crust. Roll out remaining dough on floured board and cut in strips for lattice top. Place dough strips on torte to form decorative lattice. Hand crimp around edge of the tart. Brush with egg wash. Bake for 35 minutes until golden brown. Cool on rack. Serves 10.
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Muirhead Pear and Port Butter TRIFLE HELENE

	1 pkg. lady fingers 2 tbsp port (optional) 1 pkg. vanilla pudding		8 oz. heavy cream, whipped ½ jar *Muirhead* Pear and Port Butter Chocolate sauce as garnish
Prepare vanilla pudding according to package directions and cool. Whip heavy cream till stiff. Line bottom and sides of 6 individual serving dishes with lady fingers. Sprinkle with port. Fold ½ cup whipped heavy cream into pudding. Spoon into bowls. Swirl *Muirhead* Pear and Port Butter into pudding mix. Drizzle with chocolate sauce. Garnish with remaining whipped heavy cream. Serves 6.
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