Recipes

Muirhead Pecan Pumpkin Butter BARS

	¼ cup soft butter 1¼ cup chopped pecans 1 cup flaked coconut 1 cup graham cracker crumbs		1 13.5-oz jar *Muirhead* Pecan Pumpkin Butter 1 can condensed milk ¼ cup flour 3 eggs
Heat oven to 350° F. Combine butter, pecans, coconut, and graham crackers. Press 2/3 of mixture on the bottom of an ungreased 9" × 13" baking pan. Combine *Muirhead* Pecan Pumpkin Butter, milk, flour and eggs. Pour over crumbs. Sprinkle reserved crumbs on top. Bake 30 minutes. Chill thoroughly. Cut into bars. Serves 24.

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Muirhead Pecan Pumpkin Butter COOKIES

	½ cup unsalted butter, softened 1 large egg ½ cup brown sugar 1 jar *Muirhead* Pecan Pumpkin Butter		1¾ cups sifted flour ½ tsp baking soda pinch of salt 1 cup bran cereal (pellets not flakes), optional
Cream together butter, shortening, eggs, and brown sugar. Sift flour with baking soda and salt and stir into creamed mixture. Mix in *Muirhead* Pecan Pumpkin Butter. Optional ingredient, add 1 cup bran cereal (pellets not flakes) for more fiber. Drop rounded tablespoonfuls onto greased baking sheet about 3" apart. Bake in preheated oven at 400° F. for 8 to 10 minutes. Yields about 30 cookies.

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Muirhead Pecan Pumpkin Butter DESSERT SQUARES

             1 package yellow cake mix; set aside one cup
             ½ cup butter, melted
             3 eggs, large
             1 jar of Muirhead Pecan Pumpkin Butter
             ¹/8 cup milk
             1 tbsp flour
             ¼ cup sugar
             ¼ cup butter, softened
             1 tsp cinnamon

Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9" × 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cut into "2 squares. Serves 24.

Williams-Sonoma Kitchen – 2000

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Muirhead Pecan Pumpkin Butter FLAN

             ½ cup sugar
             14 oz. condensed milk, sweetened
             1½ cups milk
             1 jar of Muirhead Pecan Pumpkin Butter
             6 eggs
             ½ tsp. salt
             1 tsp. vanilla extract

Cook sugar over medium heat in a heavy saucepan, stirring constantly until it melts and turns golden brown and syrupy. Carefully pour the hot syrup into a 9-inch round cake pan and tilt and turn the pan to coat the bottom and sides of the pan with syrup. Set aside.

Preheat oven to 325° F. Select a baking pan large enough to hold the cake pan in its center in the oven's middle shelf. Pour hot water into the baking pan to reach approximately halfway up the outside of the cake pan with the caramel.

Combine all the remaining ingredients in a large mixing bowl, and beat with an electric mixer on low speed for about one minute, or until the mixture is very smooth (mixture will be thin). Pour the mixture into the cake pan with the caramel, and set the cake pan in the hot water in the prepared baking pan. Carefully set the baking pan in the preheated oven.

Bake for approximately 1 hour, or until custard is set in the center, and a knife or toothpick stuck into the custard's center comes out clean. Remove the cake pan from the hot water bath and let cool on a wire rack. Refrigerate the flan for at least 6 hours or overnight. The flan is best when made a day ahead.

Kincaid – 2000
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Muirhead Pecan Pumpkin Butter FRENCH TOAST

             1 egg
             2 tbsp orange juice
             1 tsp orange zest
             2 tbsp Muirhead Pecan Pumpkin Butter
             1 slice italian or French bread

Beat an egg with a fork. Mix in orange juice, orange zest, and Muirhead Pecan Pumpkin Butter. Soak one slice of bread in mixture over night. Cook on grill.

Hurley – 1999

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Muirhead Pecan Pumpkin Butter HAM GLAZE

Bake ham as directed on package. Spread with Muirhead Pecan Pumpkin Butter the last 20 minutes of baking.

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Muirhead Pecan Pumpkin Butter Swirl ICE CREAM

1 quart vanilla ice cream or frozen yogurt
½ cup Muirhead Pecan Pumpkin Butter

Soften ice cream or frozen yogurt. Swirl in Muirhead Pecan Pumpkin Butter. Refreeze.

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Muirhead Pecan Pumpkin Butter MUFFINS

	1¼ cups flour ¼ cup sugar 1 tbsp baking powder ¼ tsp salt		1¼ cups milk 1 large egg ½ cup *Muirhead* Pecan Pumpkin Butter 2 cups bran cereal (pellets not flakes)
Stir together flour, sugar, baking powder, and salt. In a large bowl combine bran cereal, and milk. Let stand until cereal softens (about 5 minutes). Add egg and *Muirhead* Pecan Pumpkin Butter. Beat well. Add flour mix and stir only until combined – do not overheat. Drop into twelve 2½" muffin cups well coated with cooking spray. Bake in preheated oven at 400° F. for 20 minutes or until lightly browned. Serves 12.

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Apple and Muirhead Pecan Pumpkin Butter PIE

	1 9-inch deepdish pie shell, unbaked 6 cups skinned and sliced tart apples ¼ cup pecans, ground fine, chopped 1 cup *Muirhead* Pecan Pumpkin Butter		¾ cup brown sugar, packed ½ cup rolled oats ½ cup butter ½ cup flour
Use one 9-inch deep dish pie shell, unbaked or 1 sheet of unbaked puff pastry shaped and pressed into 9-inch deep dish pie pan. Preheat oven to 375°. In large bowl, stir together the apples, pecans and *Muirhead* Pecan Pumpkin Butter. Set aside. In a small bowl, combine the flour, brown sugar, oats, and butter and mix together with a pastry cutter until butter is incorporated and mixture is crumbly. Spoon apple mixture into pie shell. Spread the crumb mixture evenly over the top. Bake for 50-60 minutes. Serves 8.

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Muirhead Pecan Pumpkin Butter DEEP DISH PIE

             1¼ cups all-purpose flour
             ¼ tsp salt
             1 tsp granulated sugar
             6 tbsp (¾ sticks) chilled unsalted butter, cut into 1" pieces
             ¼ cup shortening
             2-3 tbsp ice water, as needed
             2 jars Muirhead Pecan Pumpkin Butter
             3 eggs
             ¼ cup brown sugar
             ½ cup cream

Position rack in lower third of oven and preheat to 425° F. In bowl of food processor, pulse flour, salt and 1 tsp granulated sugar 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 mixture together with hands and shape into a round flat 5" disk. Cover with plastic wrap and refrigerate, at least one hour. On a floured surface, roll out dough to ¹/8" thickness and about 12" round to fit a 9" deep dish pie pan. Fit dough into pan leaving 1" overhang around rim. Fold overhanging dough under itself and shape into an upstanding edge. Flute dough around rim with thumb or crimper. Poke holes in dough with a fork and bake until golden and crisp 15-20 min. Remove from oven and cool slightly. Reduce oven temperature to 350° F. In a mixing bowl, beat Muirhead Pecan Pumpkin Butter, eggs, sugar, and cream together until smooth. Transfer filling to pie shell and bake until filling sets, 45-50 min. Cool pie to room temperature and serve slices with freshly whipped cream. Serves 8-10.

Williams-Sonoma Kitchen – 2000

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Muirhead Pecan Pumpkin Butter PECAN PIE

	1 9-inch pie shell, unbaked 1 cup *Muirhead* Pecan Pumpkin Butter 1 cup dark corn syrup	½ tsp salt 3 large eggs, slightly beaten 2 cups coarsely chopped, unsalted pecans
	½ cup butter melted (may be reduced or eliminated at your discretion to lower fat content)
Combine *Muirhead* Pecan Pumpkin Butter, melted butter, corn syrup, and salt. Stir in eggs and fold in pecans. Pour into unbaked pie shell. Bake in preheated oven at 375° F. for 40-50 minutes. Serves 8.