Recipes

SHORTCUTS TO SCRUMPTIOUS

  • Serve on English muffins at breakfast or snack time.
  • Serve on dinner rolls.
  • Swirl into hot oatmeal.
  • Use as a base for quick pumpkin pie filling.

APPETIZER DIP

  • 8 oz cream cheese (regular or low fat)
  • 6 Tbsp Muirhead Pecan Pumpkin Butter
  • 2 Tbsp bacon pieces
  • 2 scallions, finely chopped

Beat cream cheese with Muirhead Pecan Pumpkin Butter until smooth and creamy. At this point, either beat the bacon pieces and scallions into the cream cheese mixture or scrape the cream cheese mixture into a serving bowl and garnish the surface with the bacon pieces and scallions. Refrigerate or serve immediately with crackers. Serves 12.

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APPLE CRISP

  • 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

Baruffi - 2006

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BARS

  • ¼ cup soft butter
  • 1¼ cup chopped pecans
  • 1 cup flaked coconut
  • 1 cup graham cracker crumbs
  • 1 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" x 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. Makes about 24

Muirhead - 2000

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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)

Preheat oven at 400° F. 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 overbeat. Drop into twelve 2½" muffin cups well coated with cooking spray. Bake in for 20 minutes or until lightly browned. Serves 12

Muirhead - 2003

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BREAD PUDDING

  • 10 slices bread, stale and torn into pieces
  • 4 eggs, large
  • 2 cups milk (whole or skim)
  • 1 tsp vanilla
  • 1/3 cup Muirhead Pecan Pumpkin Butter
  • ½ cup white sugar

Preheat oven to 350° F. Place bread pieces into an 8x 8 inch greased pan (preferably glass). Mix together eggs, milk, vanilla, Muirhead Pecan Pumpkin Butter, and sugar. Pour over the bread. Allow the mixture to be absorbed by the bread for 10 minutes. Bake for 30 minutes or until golden and set. Serve warm with vanilla ice cream. Serves 4–6.

Campos - 2002

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BREAKFAST BUNS

Buns

  • 2 tubes of refrigerated crescent seamless dough sheet (regular crescent dough will work  as dough segments are not separated)
  • 1 jar Muirhead Pecan Pumpkin Butter (one 13.5 oz. jar)
  • ½ cup pecans, finely ground, optional ingredient
  • 1 tsp lemon or orange zest

Glaze

  • 1 cup confectioners sugar
  • 4 tsp lemon or orange juice

Preheat oven to 375° F. Grease a 10–inch rectangular pan. For the filling, mix together the Muirhead Pecan Pumpkin Butter, pecans, and lemon zest. Unroll the 2 rolls of dough on a pastry cloth. Spread each dough sheet with half of the filling. Roll dough from short end into a roll. Cut both rolls into 8 slices. Clean the knife with a paper towel after each cut for cleaner edges. Arrange slices in the greased rectangular pan leaving about ½"–1" gap between each slice. Bake for 40–45 minutes or until golden brown (make sure that the buns are well baked otherwise the interior dough will be soggy). Combine confectioners sugar and fruit juice to make a glaze of drizzling consistency. Drizzle glaze over warm buns. Best served warm. Serves 8 to 10.

Muirhead - 2010

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BAKED BRIE

  • 2 cups pecans, ground fine
  • 6 Tbsp butter, softened, melted
  • salt to taste
  • 1 Brie cheese, 8" round
  • 1 jar Muirhead Pecan Pumpkin Butter

Preheat oven to 200° F. Spread pecans evenly over cookie sheet and heat in oven until warm. Remove from oven and place in a small mixing bowl. Drizzle with a generous amount of melted butter. Sprinkle with salt to taste, toss and set aside. Cut out top crust on the Brie cheese round leaving a ¼ to ½ inch lip around the edge. (This lip will help keep the warmed cheese contained.) Place Brie on pizza stone or in a shallow baking dish. Heat in oven for 5–10 minutes. Remove from oven and spread Muirhead Pecan Pumpkin Butter over the top of the warm cheese. Decorate top with warm buttered salted pecans. Serve with whole wheat crackers and/or red and green sliced apples. Serves 12.

Gary Snidecor - 2000

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CHEESECAKE MINIATURES WITH CINNAMON CRUST

CRUST

  • ½ cup graham cracker crumbs
  • 1 ¼ tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp white sugar

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

Preheat an oven to 325°F. Have all the ingredients at room temperature. 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.

Williams-Sonoma Kitchen - 2006

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CHEESECAKE SQUARES

  • ¾ cup butter
  • 2/3 cup packed brown sugar
  • 2 cups all–purpose flour
  • 16 oz. cream cheese (2 packages)
  • ¼ cup white sugar
  • 2 eggs large
  • 2 Tbsp milk
  • ¾ cup Muirhead Pecan Pumpkin Butter

Preheat oven to 350°. Line a 9x13 inch pan with parchment paper with a 2 inch edge/curb to facilitate removal. Cream butter and brown sugar. Mix in flour until just combined. Set aside 1 cup of dough for topping. Press remaining dough into bottom and ¼–inch side of the pan. Bake crust for about 10 minutes or until golden. Cool slightly. Beat cream cheese and white sugar until smooth. Mix in eggs, milk, and Muirhead Pecan Pumpkin Butter. Spread filling on pre–baked crust. Crumble remaining 1 cup dough on top. Bake for 35 to 40 minutes or until filling is set. Cool before serving. Loosen edges and pull parchment paper to remove from the pan. Serves 10.

Muirhead - 2004

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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 Muirhead Pecan Pumpkin Butter, sour cream, cornstarch,. Grease 8" x 3" spring pan. Pour mixture into pan and bake 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.

Dorothy Staub - 2000

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COFFEE CAKE

Cake

  • 1 tube of 8 refrigerated crescent rolls
  • ½ jar Muirhead Pecan Pumpkin Butter

Glaze

  • ½ cup confectioners sugar
  • 1 tsp vanilla or praline 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" x 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.

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CREAM PUFFS

Cream Puffs

  • 1 cup water
  • ½ cup unsalted butter, softened
  • 1 cup all purpose flour
  • 4 large eggs

Pudding

  • 1 box of vanilla pudding
  • ¼ cup of Muirhead Pecan Pumpkin Butter

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.

Muirhead - 2000

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CUPCAKES WITH CREAM CHEESE FROSTING

Cupcake

  • 1 ¾ cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 1 cup pecans, coarsely chopped

Frosting

  • 4 oz cream cheese (room temperature)
  • 2 cups powdered sugar
  • 1 tsp vanilla

Preheat oven to 375° F. Lightly grease muffin molds. Sift together flour, salt and baking soda. Cream the butter and sugar until fluffy and pale yellow. Add the egg and beat until well combined. Stir in dry ingredients. Stir in Muirhead Pecan Pumpkin Butter and chopped pecans. Fill muffin molds ¾ full. Bake for 20 minutes or until golden. Cool on racks. For frosting, cream together cream cheese, powdered sugar, and vanilla. Decorate cooled cupcakes.

Williams-Sonoma Kitchen

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DESSERT ROLL

CAKE

  • 3 eggs, large
  • ½ cup sugar
  • 2/3 cup Muirhead Pecan Pumpkin Butter
  • ¾ cup sifted flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup pecans, finely chopped
  • ¼ cup confectioners sugar

CREAM CHEESE FILLING

  • 4 oz. cream cheese (regular or light)
  • 1 cup confectioners sugar
  • ½ tsp vanilla
  • ½ tsp lemon zest, finely chopped
  • 4 Tbsp butter, softened   Beat all ingredients together until smooth

Preheat oven to 350° F. Prepare jelly roll pan (15½" x 10½") by lining with parchment paper and spraying with baking spray. Beat eggs 5 minutes until light and fluffy. Beat in sugar and Muirhead Pecan Pumpkin Butter. Sift together flour, salt and baking soda. Stir flour mix gently into egg mixture. Stir in nuts. Spread in prepared jelly roll pan. Bake for 15 to 20 minutes. Dust dish towel or cloth with confectioners sugar. Turn cake onto towel and roll up in towel like a jelly roll. Allow to cool rolled up. When cake is cool, unroll and fill with cream cheese filling or 1 quart of softened vanilla ice cream or frozen yogurt. Freeze ice cream pumpkin roll. Refrigerate or freeze cream cheese pumpkin roll. Serves 8. 

Muirhead - 2007

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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
  • 2 Tbsp milk
  • 1 Tbsp flour
  • 2 Tbsp 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 greased 9" x 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. Cool. Cut into "2 squares. Serves 24.

Williams–Sonoma Kitchen - 2000

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DROP COOKIES

  • ½ cup unsalted butter, softened
  • 1 large egg
  • ½ cup brown sugar
  • 1¾ cups sifted flour
  • ½ tsp baking soda
  • ¼ tsp of salt
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 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.

 

Muirhead

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EASY BUNDT CAKE

  • 1 package yellow cake mix (about 18.25 oz)
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 4 eggs, large
  • ¼ cup water
  • 1/3 cup vegetable oil

Preheat oven to 350° F. Grease and flour a 10–inch bundt or tube pan. Using an electric mixer, mix together all ingredients and beat for 2 minutes until well mixed. Pour into pan. Bake for 60 minutes or until cake tester comes out clean. Cool in pan on a cake rack. Invert onto cake dish. Serves 10 to 12.

Muirhead - 2010

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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

Preheat oven to 325° F. 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. 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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FRENCH TOAST

  • 2 eggs, large
  • 1 cup milk (whole or lower fat)
  • 1/2 tsp orange zest, finely chopped
  • 3 Tbsp Muirhead Pecan Pumpkin Butter
  • 6 to 8 slices, Italian or French or sourdough bread, (preferably stale)
  • 2–3 Tbsp butter
  • 1 orange, peeled and segmented (optional for garnish)

Beat eggs in a mixing bowl with a fork or whisk. Mix in milk, orange zest, and Muirhead Pecan Pumpkin Butter. Completely mix to insure the eggs are beaten into the milk. Heat and butter frying pan or griddle. Place some of the egg mixture in a shallow dish and dip (and hold) bread slices in mixture to coat both sides. Place on griddle and cook until lightly browned on both sides. (Note: re–stir egg mixture to insure the ingredients stay in suspension during bread dipping step otherwise the coating will be uneven.) Place cooked French toast on serving plates and garnish with orange slices. Serve immediately with honey, maple syrup, confectioners sugar, or more Muirhead Pecan Pumpkin Butter. Serves 2–4.

Muirhead - 2008

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GLAZED CARROTS

  • 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.

Muirhead

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HAM GLAZE

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

Hurley - 1999

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ICE CREAM SWIRL

  • 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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INDIAN PUDDING

  • 4 cups milk
  • 4 Tbsp cornmeal
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 1 Tbsp butter
  • ½ tsp salt
  • 1/8 tsp baking soda
  • 2 eggs, beaten
  • Heavy or light cream, optional garnish

Preheat oven to 325° F. Grease a 1 ½ quart baking dish. In a pan, scald the milk. Whisk in the cornmeal to prevent clumping and bring to a boil. Stir in Muirhead Pecan Pumpkin Butter, butter, salt and baking soda. Let mixture cool slightly. In a separate bowl, beat the eggs with a small amount of the milk mixture to prevent curdling of the eggs. Then beat this egg mixture into the milk mixture. Pour the mixture into the baking dish. Bake for 2 hours or until a knife inserted in the center comes out clean. Allow to cool and serve or refrigerate. Spoon pudding into serving dishes and serve with cream (optional). Serves 6.

Recipe Note: If you prefer molasses flavor, substitute ¼ cup of molasses for equal amount of Muirhead Pecan Pumpkin Butter.

Muirhead - 2009

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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. 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 12–cup muffin pan and bake until a toothpick comes out clean (about 20 minutes).
Yield 12 muffins.

Williams-Sonoma Kitchen

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NO-BAKE PECAN PUMPKIN BUTTER CREAM PIE

  • 1 9–inch pie shell, pre–baked graham or flaky pie pastry
  • 21 large marshmallows
  • 5 oz. evaporated milk
  • 1 cup heavy cream
  • ¾ cup Muirhead Pecan Pumpkin Butter
  • Pralines, finely chopped (optional)

Melt marshmallows and evaporated milk together on the stovetop until marshmallows soften and melt. Be careful not to burn. Cool marshmallow mix several minutes. Whip heavy cream until firm. Fold marshmallow mix into whipped heavy cream. Do not over mix. Fold in Muirhead Pecan Pumpkin Butter. Pour into pre–baked pie shell. Refrigerate several hours before serving. Garnish with pralines. Serves 8.

Grace Squire - 2010

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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 tsp vanilla
  • 1/2 to 3/4 cup Muirhead Pecan Pumpkin Butter
  • 1 1/2 cups all–purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 cups oats, uncooked
  • 1 cup raisins (optional soaked in amaretto liquer overnight)

Preheat oven to 350° F. Beat together butter and sugars until creamy. Add eggs, vanilla, and Muirhead Pecan Pumpkin Butter. Beat well. Combine flour, baking soda, and cinnamon. Mix flour mixture, oats, and raisins into batter. 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.

Judy Cowell - 2005

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PANCAKES

  • 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.

Hartman - 2000

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PEAR OR APPLE TART

  • 1½ cups all purpose flour
  • 3 Tbsp granulated sugar
  • ¾ cup butter, softened
  • 2 Tbsp lemon juice
  • Muirhead Pecan Pumpkin Butter
  • 5 or 6 apples or pears, peeled, cored, and sliced ½" thick

Topping

  • ¼ cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1/3 cup currant jelly

Preheat oven to 375° F. Combine flour, sugar, butter and lemon juice in food processor or mixer. Press dough into 11–inch round flan pan with a removable bottom. Bring pastry to top edge of flan pan to form ¼ inch crust rim. Bake for seven minutes.  Spread a layer of Muirhead Pecan Pumpkin Butter on crust bottom to your taste preference. Arrange fruit slices in rings to form a pretty pattern. Combine sugar and flour, sprinkle over fruit. Cover with aluminum foil and bake at 375° F for 25 minutes. Remove foil and continue baking five to ten minutes until crust is golden. Melt currant jelly on low heat in sauce pan and brush over fruit to glaze. When cool, remove flan ring and place on serving plate. Serves 8 to 10.

Muirhead - early 1990s

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PECAN PIE

  • 1 9–inch pie shell, unbaked
  • 1 cup Muirhead Pecan Pumpkin Butter
  • ½ cup butter melted (may be reduced or eliminated at your discretion to lower fat content)
  • 1 cup dark corn syrup
  • ½ tsp salt
  • 3 large eggs, slightly beaten
  • 2 cups coarsely chopped, unsalted pecans

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.

Muirhead

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APPLE PIE

  • 1 9–inch deep dish 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

Preheat oven to 375° F. 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. 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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DEEP DISH PIE WITH CREAM

  • 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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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

Preheat oven to 425° F. 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.  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.

Muirhead - 2006

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PORK TENDERLOIN

  • ½ lb. pork loin
  • 1 tsp coarse salt
  • 1 tsp white pepper
  • 1 tsp paprika
  • 1 Tbsp butter
  • 4 oz Muirhead Pecan Pumpkin Butter
  • 1 Tbsp pecans, finely chopped
  • 6 oz pumpkin ale, full bodied ale, or apple cider

Preheat oven to 350° F. Rub pork loin with salt, pepper, and paprika. Sear pork loin on all sides in buttered frying pan. Place seared pork loin in prepared baking dish. Bake for 30 to 35 minutes. Meanwhile, prepare sauce by simmering Muirhead Pecan Pumpkin Butter, pecans and 4 oz of ale until it thickens. When tenderloin is done, remove from the oven and let stand on a cutting board for 5 minutes. If desired, deglaze the pan with extra ale then add to the sauce for extra flavor. Slice into 1/2 inch pieces and pour sauce over it. Serve extra sauce at the table. Serves 4 to 6.

Shively - 2007

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PUMPKIN PIE

  • 1 9–inch pie shell, unbaked
  • 3 extra large eggs
  • 1 jar Muirhead Pecan Pumpkin Butter
  • 1½ cups heavy cream

Preheat oven to 450° F Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and cream. Pour into unbaked pie shell. Bake 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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PUMPKIN PIE (LOW FAT VERSION)

  • 1 9–inch pie shell, unbaked
  • 1 cup fat free liquid eggs
  • 1 jar Muirhead Pecan Pumpkin Butter
  • 1½ cups fat free evaporated milk (1 can)

Preheat oven to 450° F. Beat fat free liquid eggs, Muirhead Pecan Pumpkin Butter and evaporated milk. Pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350° F. and bake for an additional 45 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.

Muirhead - 2004

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DEEP DISH PUMPKIN PIE WITH EVAPORATED MILK

  • 4 eggs
  • 2 cups (about 1 1/3 jars)Muirhead Pecan Pumpkin Butter
  • 2 cups evaporated milk
  • One 9 inch pre–baked deep–dish pie shell

Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre–baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.

Williams-Sonoma Kitchen - 2007

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QUICK BREAD

  • 1 cup sugar
  • 1/3 cup shortening or butter
  • 2 eggs
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 1 2/3 cups flour
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1/3 cup water
  • ½ cup chopped nuts or raisins

Preheat oven to 350°. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in Muirhead Pecan Pumpkin Butter. Sift together flour, baking powder, and baking soda and salt. Add alternately with water to batter. Stir in nuts or raisins. Pour in well greased and floured 9x5x3 inch loaf pan. Bake at 350° for 60 minutes or until done as determined by a cake tester. Serves 12.

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RICE PUDDING

  • 1 Tbsp corn starch
  • Dash of salt
  • ½ cup sugar
  • 2½ cups milk (can add some heavy cream)
  • 2 eggs
  • ½ cup Muirhead Pecan Pumpkin Butter
  • 1 Tbsp lemon juice
  • 1½ cups cooked rice (about ½ cup of raw rice)

Preheat oven to 350° F. Combine corn starch, salt, and sugar in a large bowl. Beat milk, eggs, Muirhead Pecan Pumpkin Butter, and lemon juice until well blended. Whisk liquid ingredients into dry ingredients. Place cooked rice in casserole. Pour liquid mix over rice, and gently stir with a fork to wet the rice. Set casserole in warm water bath, and bake at 350° for 1½ hours, stirring occasionally. Bake until set yet creamy. Sprinkle with cinnamon and chill.

Muirhead

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SMOOTHIE

  • 1 cup milk or soy milk
  • 1 cup yogurt, frozen
  • 3 Tbsp Muirhead Pecan Pumpkin Butter (or one of the Muirhead fruit butters)
  • 1½ cup crushed ice

Place in blender and swirl. Serves 2.

Kelly - 2002

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SNACK LOG

  • ½ cup Muirhead Pecan Pumpkin Butter
  • ½ cup peanut butter, chunky style
  • 2 Tbsp honey
  • 1 tsp vanilla
  • 1 cup skim milk powder
  • ½ cup grated coconut or finely chopped pecans

Mix together first 4 ingredients with knife. Add milk powder. Mix well with a knife and form into a long roll on wax paper, which has been covered with pecans or coconut to coat the roll. Refrigerate and serve plain or with crackers. Serves 4 to 6.

Shirley Garnett - 2009

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SOUP

  • 1 small red onion, finely minced
  • 1 Tbsp olive oil or butter
  • 1 Tbsp curry powder
  • 1 can (14–16 oz.) chicken broth
  • 1 can (14–16 oz.) solid packed pumpkin
  • juice of ½ lemon
  • ½ cup Muirhead Pecan Pumpkin Butter
  • Salt and pepper to taste
  • 2 cups half and half cream or 1 cup milk and 1 cup heavy cream

Saut´ onion in olive oil or butter until soft. Add curry powder. Stir in chicken broth, cover and simmer for 5 minutes. Add pumpkin, lemon, Muirhead Pecan Pumpkin Butter, and salt and pepper, cover, and cook over low heat for 10 minutes. When ready to serve, stir in cream and just heat until serving temperature. Serves 4.

Eleanor Prevete - 2003

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SPREAD

  • 8 oz cream cheese
  • 1 ½ cups marshmallow fluff
  • 1 jar Muirhead Pecan Pumpkin Butter
  • dash of cinnamon
  • serve with ginger snaps, apples, pears

Whip together cream cheese, marshmallow fluff, and Muirhead Pecan Pumpkin Butter. Transfer to a serving dish. Sprinkle with cinnamon. Serve immediately with ginger snaps, sliced apples, and/or sliced pears or refrigerate spread for later use.

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SPREAD WITH CREAM CHEESE AND FRUIT

  • ½ cup Muirhead Pecan Pumpkin Butter
  • 1 8 oz. cream cheese (regular or light), softened
  • pear and apple slices or bagel halves

Blend together and spread on fruit or bagels. Serves about 4.

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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.

Muirhead - 2001

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SWEET POTATOES WITH APPLES

  • 4 sweet potatoes, peeled, sliced ¼" thick, and cooked
  • 1 apple, peeled, cored, and sliced thin
  • ½ cup Muirhead Pecan Pumpkin Butter
  • ¼ cup orange juice
  • ¼ cup honey

Place sliced sweet potatoes into 7" x 11" x 2" greased glass baking dish. Place sliced apples over sweet potatoes. In a medium bowl mix together Muirhead Pecan Pumpkin Butter, orange juice, and honey. Blend well and pour over sweet potatoes and apples. Cover with plastic wrap. Cut slit in plastic wrap to vent. Bake in microwave 5–7 minutes at high or until apples are soft. Serves 6.

Rose Ericson - 2000

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TRIFLE

  • 1 package lady fingers or pumpkin bread
  • 3 cups prepared whipped cream (sweetened)
  • ½ jar Muirhead Pecan Pumpkin Butter

Line bottom and sides of serving bowl with lady fingers or pumpkin bread. Fold whipped heavy cream with Muirhead Pecan Pumpkin Butter. Pour into bowl and serve immediately. Serves 6

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WAFFLES (OR PANCAKES)

  • 1 ¼ cup buttermilk
  • 3/4 cup Muirhead Pecan Pumpkin Butter
  • 4 large eggs, separated
  • ¼ cup unsalted butter, melted
  • 1 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup chopped walnuts, optional toasted
  • Vegetable oil for the griddle

Whisk together buttermilk, Muirhead Pecan Pumpkin Butter, and egg yolks. Then whisk in melted butter. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Beat egg whites until soft peaks form. Combine the dry flour ingredients with the buttermilk–pumpkin mixture just until blended. Gently fold in egg whites with the batter. Lightly oil waffle iron or griddle set over a medium heat and pour batter by 1/3 cupfuls and cook until bubbles form on the top. Turn and brown the second side. Sprinkle with walnuts and serve with pure maple syrup. Makes about 14.

Boucher - 2011

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WHOLE WHEAT PANCAKES

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 egg yolk
  • 1 cup Muirhead Pecan Pumpkin Butter
  • 2 cups skim milk
  • 3 eggs whites
  • Chocolate chips, optional
  • Vegetable oil for the griddle

In a large bowl, whisk together flour, baking powder, and baking soda. In a separate bowl, mix together the egg yolk and Muirhead Pecan Pumpkin Butter, then stir in milk until well blended. Beat egg whites in a separate bowl until soft peaks form. Combine the dry flour ingredients with the milk–pumpkin mixture just until combined. Gently fold the whites into the batter. (Optional, fold in chocolate chips at this point.) Lightly oil griddle set over a medium heat and pour batter by 1/4 cupfuls and cook until bubbles form on the top. Flip and brown on the second side. Makes about 20 pancakes.

Cohlan - 2011

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