Recipes

Muirhead Recipes

Home

History

Products

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 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 (14 oz) sweetened condensed milk (not evaporated 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, condensed milk, flour and eggs. Pour over crumbs. Sprinkle reserved crumbs on top. Bake 30 minutes. Chill thoroughly. Cut into bars. Serves 24.

Printer friendly version

return to recipe index

Muirhead Pecan Pumpkin Butter BRAN 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 ( 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.

Printer friendly version
return to recipe index

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 Pecan Pumpkin 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.

Printer friendly version

Nancy Schofer – 2000

to recipe index

Muirhead Pecan Pumpkin Butter Pinwheel COOKIES

           ½ cup unsalted butter, softened
           ¾ cup white sugar
           1 egg
           1 tbsp milk
           1 tsp vanilla
           1 ¼ cups all purpose flour
           ¼ tsp baking powder
           ¼ tsp salt
           4-6 tbsp Muirhead Pecan Pumpkin Butter

Cream butter and sugar. Add egg. Stir in milk and vanilla. Combine flour, baking powder, and salt. Stir into creamed mixture. Chill dough for an hour.

Preheat oven to 425° F. Lightly grease a cookie sheet or use cooking matt. Flour a rolling pin and board. Cut dough in half. Roll half dough into a rectangle (12" x 6"). Spread 2-3 tbsp of Muirhead Pecan Pumpkin Butter on rectangle. Roll up into a log. Place on aluminum foil and chill for one hour. Repeat with the remaining dough. Slice ½" thick. Place slices slightly apart on baking sheet and bake for 8-10 minutes until golden around the edge. About 4 doz. cookies.

Printer friendly version

Muirhead – 2006

return to recipe index

GLAZED CARROTS with Muirhead Pecan Pumpkin Butter

             3 pounds carrots, washed, peeled and sliced
             2 tbsp butter
             ¼ cup Muirhead Pecan Pumpkin Butter

Peel and slice carrots into coin shaped pieces, steam in water until tender, drain and place in serving dish, mix or toss with butter and Muirhead Pecan Pumpkin Butter until evenly coated, and serve while still warm. Omit butter to reduce fat content of dish. Serves 8.

Printer friendly version
return to recipe index

Muirhead Pecan Pumpkin Butter No-Crust CHEESECAKE

             24 oz. cream cheese, softened
             ½ cup granulated sugar
             ½ cup brown sugar
             1 tsp vanilla
             1 tbsp bourbon whiskey, optional
             pinch of salt
             4 large eggs
             1 jar Muirhead Pecan Pumpkin Butter
             ¼ cup sour cream
             1 tbsp Cornstarch
             Pecans ground fine for garnish, optional

Preheat oven to 350° F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8" × 3" spring pan. Pour mixture into pan and bake at 350° F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans. Serves 12.

Printer friendly version

Dorothy Staub – 2000

return to recipe index

Miniature Muirhead Pecan Pumpkin Butter CHEESECAKES with Cinnamon Crust

             For the crust:
             ½ cup graham cracker crumbs
             1 ¼ tsp ground cinnamon
             2 tbsp unsalted butter, melted
             2 tbsp white sugar

             For the filling:
             1 cup Muirhead Pecan Pumpkin Butter
             ½ tsp ground cinnamon
             ¼ tsp ground ginger
             ½ tsp freshly grated nutmeg
             14 oz. cream cheese
             1/3 cup white sugar
             2 eggs
             ½ tsp vanilla extract

Have all the ingredients at room temperature. Preheat an oven to 325°F. Lightly butter the wells of a miniature pumpkin cheesecake pan.

To make the crusts, in a small bowl, combine the graham cracker crumbs, cinnamon, butter and sugar and stir until blended. Divide the mixture among the prepared wells. Using a shot glass or other small glass, press the mixture evenly into the bottom of the wells.

Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the oven temperature to 300°F.

To make the filling, in a small bowl, stir together the Muirhead pecan pumpkin butter, cinnamon, ginger and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and sugar on low speed until smooth, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl, then beat in the vanilla. Add the pumpkin mixture and beat until completely blended, about 1 minute. Pour the batter into the crusts, dividing it evenly among the wells.

Bake until the filling is set and puffed but not cracked, 23 to 25 minutes. Transfer the pan to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours before unmolding.

To unmold, press an index finger through the hole in the base of each well and push up to remove the cheesecake and the metal disk. Carefully slide a small spatula underneath the cheesecake to remove it from the disk, then transfer to a platter. Makes 12 miniature cheesecakes.

Printer friendly version

Williams-Sonoma Kitchen – 2006

return to recipe index

Muirhead Pecan Pumpkin Butter Drop 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, egg, 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.

Printer friendly version
return to recipe index

CREAM PUFFS with Muirhead Pecan Pumpkin Butter For Cream Puffs: 1 cup water ½ cup unsalted butter, softened 1 cup white flour 4 large eggs For Pudding: 1 box of vanilla pudding ¼ cup of Muirhead Pecan Pumpkin Butter For Caramel Sauce: 1 cup white sugar 1 cup heavy cream
For the cream puffs, preheat oven to 400° F. Line a cookie sheet with parchment paper or baking matt. Boil water and butter in a saucepan. Stir in flour. Cool batter for 3 minutes. Beat in eggs, one at a time. Spoon batter or pipette batter through a pastry tube onto the cookie sheet. Bake for 45 minutes until golden. Makes 8 large puffs. Possible to store in an airtight container for 3 days. Meanwhile prepare pudding mix according to box directions. Cool. Mix Muirhead Pecan Pumpkin Butter into cooled pudding mix. Refrigerate. For the caramel sauce, cook sugar in heavy skillet pan until melted and golden. Gently pour in cream into skillet. Sugar will harden. Cook over moderate heat stirring until caramel is dissolved. Cool to lukewarm. Just before serving, fill cream puffs with vanilla pudding. Garnish with caramel sauce. Serves 8.

Printer friendly version

Muirhead – 2006

to recipe index

Muirhead Pecan Pumpkin Butter CRÈME BRÛLÈE

             2 ¼ cups heavy cream
             ¼ cup white sugar
             ½ cup Muirhead Pecan Pumpkin Butter
             4 egg yolks
             1 tsp vanilla
             8 tsp sugar for glaze

Preheat oven to 300° F. Have a pot of boiling water ready. In a saucepan over medium heat combine cream, ¼ cup sugar and Muirhead Pecan Pumpkin Butter. Cook stirring until bubbles just begin to appear around the edge. Remove from heat. In a bowl, whisk egg yolks and vanilla until well blended. Pour heated cream a little at a time into the egg yolk mixture, stirring constantly until smooth. Pour into four 6 oz ramekins. Line a deep baking pan with a kitchen towel. Place ramekins on the towel and pour in the hot water half way up the sides of the ramekins. Cover loosely with aluminum foil and bake until set about 30 to 35 minutes. Remove ramekins from the pan and cool to room temperature. Refrigerate until serving time. Sprinkle 2 tsp sugar over each ramekin evenly. Lightly melt and brown sugar with kitchen torch to form the top glaze. Serves 4.

Printer friendly version

Muirhead – 2005

return to recipe index

Apple CRISP with Muirhead Pecan Pumpkin Butter

             4 cups sliced and peeled apples
             1/3 cup Muirhead Pecan Pumpkin Butter
             3 Tbsp butter, cold plus enough for buttering the baking dish
             ¼ cup all-purpose white flour
             ¼ cup brown sugar
             ¼ cup rolled oats, uncooked

Preheat oven to 350° F. Stir Muirhead Pecan Pumpkin Butter into the apples and spread into the bottom of a buttered, 11 x 7" pan. Combine remaining ingredients until crumbly. Place on top of apple mixture. Bake for 30 minutes. Serve warm or at room temp. Serve with a dollop of whipped cream or ice cream. Serves 4 - 6.

Printer friendly version

Baruffi – 2006

return to recipe index

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
             ½ 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.

Printer friendly version

Williams-Sonoma Kitchen – 2000

return to recipe index

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.

Printer friendly version Kincaid – 2000
return to recipe index

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.

Printer friendly version

Hurley – 1999

return to recipe index

Muirhead Pecan Pumpkin Butter HAM GLAZE

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

Printer friendly version
return to recipe index

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.

Printer friendly version
return to recipe index

Muirhead Pecan Pumpkin Butter MUFFINS

             ½ cup unsalted butter
             ¼ cup white sugar
             2 eggs
             1 1/3 cup all purpose flour
             1 tsp baking soda
             ½ tsp salt
             1 jar Muirhead Pecan Pumpkin Butter
             ½ tsp vanilla
             2 tsp fresh lemon juice

Preheat oven to 325° F oven. In a bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Add flour, baking soda and salt, and mix until combined. Stir in Muirhead Pecan Pumpkin Butter, vanilla and lemon juice. Fill buttered muffin pans and bake until a toothpick comes out clean (about 20 minutes).

Printer friendly version

Williams-Sonoma Kitchen

return to recipe index

Muirhead Pecan Pumpkin Butter OATMEAL COOKIES

             1/2 cup (1 stick) butter, softened
             3/4 cup firmly packed brown sugar
             1/4 cup granulated white sugar
             2 eggs
             1 teaspoon vanilla
             1/2 to 3/4 cup Muirhead Pecan Pumpkin Butter
             1 1/2 cups all-purpose flour
             1 teaspoon baking soda
             1/2 tsp cinnamon
             3 cups oats, uncooked
             1 cup raisins (optional soaked in amaretto liquer overnight)

Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs, vanilla, and Muirhead Pecan Pumpkin Butter. Beat well. Combine flour, baking soda, and cinnamon. Mix in flour mixture, oats, and raisins. Drop by rounded spoonfuls onto ungreased cookie sheet and flatten dough if desired. Bake 12 to 15 minutes or until golden brown. Cool several minutes on cookie sheet and move to wire rack. Makes about 4 1/2 dozen cookies.

Printer friendly version

Judy Cowell – 2005

return to recipe index

PANCAKES using Muirhead Pecan Pumpkin Butter

             2 cups pancake mix (dry)
             2 eggs, large
             1 3/4 cups milk (whole or skim)
             1 cup Muirhead Pecan Pumpkin Butter
             grease for the griddle

Stir ingredients until blended. Do NOT over mix. Pour 1/4 cup batter onto a greased and hot griddle. Cook until edges are golden. Flip and cook until done. Serve immediately. Serves 3-4.

Printer friendly version

Hartman – 2000

return to recipe index

Muirhead Pecan Pumpkin Butter Sweet Potato PANCAKES

             1 large sweet potato
             2 eggs
             3 Tbsp pancake flour mix
             3 Tbsp Muirhead Pecan Pumpkin Butter
             4 Tbsp oil for frying

Peel and shred the potato. Stir in eggs, flour, and Muirhead Pecan Pumpkin Butter. Mix well. Heat oil in frying pan. Drop potato mix by large spoonfuls into hot oil. Fry on each side until golden. Add more oil as needed. Serve with sour cream and/or apple sauce. Makes 10 pancakes.

Printer friendly version

Muirhead – 2001

return to recipe index

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.

Printer friendly version
return to recipe index

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.

Printer friendly version

Williams-Sonoma Kitchen – 2000

return to recipe index

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.