Recipes

SHORTCUTS TO SCRUMPTIOUS

  • Serve on top of cinnamon ice cream.
  • Serve on English Muffins at breakfast or snack time.
  • Put in ready-to-bake tart shells, top with apple slices. Bake at 350 degrees for approximately 20 minutes.
  • Put on top of apple slices for a snack.

ROASTED ACORN SQUASH

  • 3 acorn squash, halved crosswise
  • Olive oil as needed
  • Salt & freshly ground pepper
  • 2 tbsp unsalted butter
  • 1 tsp grated fresh ginger
  • ¼ cup Muirhead Cinnamon Apple Butter
  • 1 Tbsp dark rum

Preheat oven to 350° F. Arrange squash, sliced side up, on a baking sheet. Brush with olive oil and season with salt and pepper. Bake until tender when pierced, 45-55 minutes. Meanwhile, in a saucepan over medium heat, melt the butter. Add ginger and sauté, stirring 1-2 minutes. Stir in Muirhead Cinnamon Apple Butter, rum and salt and pepper to taste until blended. Remove from heat. Halfway through roasting, spoon equal amounts of glaze into each center and baste top edges. Continue roasting, basting occasionally, until golden and tender. Serves 6 as a side dish

Williams-Sonoma Kitchen - 2000

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BAKED APPLE

  • 4 cooking apples, cleaned, cored (do not core through the bottom), and skin removed from top ¾"
  • 4 Tbsp Muirhead Cinnamon Apple Butter
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • ½ tsp cinnamon, ground
  • ½ cup milk, light or heavy cream, optional ingredient

Preheat oven to 350° F. Fill 8" x 8" baking pan with ½" water. Place prepared apples top side up in the pan. Fill each center cavity with a spoonful of Muirhead Cinnamon Apple Butter. Mix together walnuts, raisins, and cinnamon. Place nut mixture over the apple butter in the center of the apple. Cover pan with foil. Bake covered for 30 minutes until apples are tender. Remove and serve immediately or let cool and refrigerate to serve later. Serve with milk, light, or heavy cream if desired. Serves 4

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BAKED BRIE ENCROUTE

  • 1 round Brie cheese, 6-8 oz.. about 3-4" wide
  • 1/3 cup Muirhead Cinnamon Apple Butter
  • 10" round of puff pastry dough, rolled to ¼" thickness
  • 1 egg, beaten with 1 tbsp water

Position rack in center of oven and preheat to 375° F. Line a baking sheet with parchment paper. With a sharp knife, cut cheese in half horizontally. Spread half of the Muirhead Cinnamon Apple Butter over center of cheese and place other half of cheese, rind side up, on top. Place cheese in center of dough and spread remaining Muirhead Cinnamon Apple Butter over top. Fold dough up over sides of cheese, pleating upper edges of dough, and pinch together in center. Brush outside of dough lightly with egg and water mixture. Transfer to baking sheet and bake until pastry is golden and crisp, 30-35 minutes. Let rest 5 minutes before serving. Serves 6 as an appetizer.

Williams-Sonoma Kitchen - 2000

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CHEESECAKE

CRUST

  • 1¼ cups graham cracker crumbs
  • ½ cup chopped pecans
  • ¼ cup firmly packed brown sugar
  • ¼ cup melted butter

FILLING

  • 24 oz. cream cheese
  • 1 cup sugar
  • 2 Tbsp all-purpose flour
  • 3 eggs
  • 1 jar Muirhead Cinnamon Apple Butter

Heat oven to 350° F. Mix all crust ingredients. Press in bottom of ungreased 10-inch springform pan. In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour and blend well. At low speed, add eggs 1 at a time, beating just until blended. Add Muirhead Cinnamon Apple Butter and beat until well blended. Pour into pan.  Bake for 30 minutes. Turn off oven and allow cake to remain in oven for 1 hour or overnight. DO NOT OPEN THE OVEN.

Muirhead - 2001

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ONE BOWL CINNAMON APPLE CAKE

  • ½ cup boiling water
  • 1 cup raisins
  • 2 large eggs
  • 2 cups white flour
  • ½ cup white sugar
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 jar Muirhead Cinnamon Apple Butter
  • 1 cup walnuts, chopped

Preheat oven to 350° F. Pour boiling water over raisins and let soak 5-10 minutes. Grease a 9" x 9" pan. In a large bowl, beat 2 eggs. Sift together over beaten eggs, flour, sugar, salt, and baking soda. Add Muirhead Cinnamon Apple Butter, nuts, and raisins with the water. Stir well and pour into prepared pan. Bake for 40-45 min. Serves 6-8

Muirhead - 2005

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COBBLER

  • 2 cups all-purpose flour
  • 3 Tbsp sugar, plus more for dusting
  • 3 tsp baking powder
  • 1 tsp salt
  • 10 Tbsp (1¼ sticks) chilled unsalted butter, cut into small pieces
  • 1/3 cup milk, beaten with 1 egg yolk
  • 5-6 McIntosh or Macoun apples, peeled, cored, and cut into ½" chunks;
  • tossed with ½ Tbsp fresh lemon juice
  • ½ cup firmly packed brown sugar
  • ½ tsp ground cinnamon
  • 1 jar Muirhead Cinnamon Apple Butter
  • 1 Tbsp cream

Preheat oven to 350° F. In a large bowl, stir together flour, sugar, baking powder and salt; add butter and using a pastry blender or two knives, cut butter into flour until mixture resembles pea-sized crumbs. Add milk mixture to dry ingredients and using a fork, stir to form large moist clumps. Turn out onto generously floured surface. Press together with hands until dough comes together. Roll out dough, flouring dough as needed, to form a 9" round, about ½" thick. In a bowl, combine apples, brown sugar, cinnamon, and Muirhead Cinnamon Apple Butter and stir to mix. Transfer to a 2 qt. shallow, baking dish. Arrange dough evenly over filling and fit dough inside edge of baking dish. Brush crust with cream, dust with sugar and make 4 or 5 slits in top. Bake until topping is browned and filling is bubbling, 30-40 minutes. Transfer to a wire rack and cool before serving, at least 20 minutes. Serve warm with freshly whipped cream. Serves 8-10.

Williams-Sonoma Kitchen - 2000

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REDUCED FAT OATMEAL COOKIES

  • 1 jar Muirhead Cinnamon Apple Butter
  • ½ cup firmly packed brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 3 cups oatmeal
  • 1 cup dried cranberries

Preheat oven to 350 °. Cream together Muirhead Cinnamon butter and sugars. Beat in eggs and vanilla. Mix in flour and baking soda. Stir in oatmeal and cranberries. Drop by spoonfuls onto parchment paper on a baking sheet and bake for 10-12 minutes.

Muirhead - 2001

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CRÊPES

CRÊPES

  • 1 cup water
  • 1 cup milk (whole or skim)
  • 4 eggs
  • ½ tsp salt
  • 2 cups flour
  • 1 Tbsp white granulated sugar
  • 4 Tbsp butter, melted


FILLING

  • 1 cup cottage cheese (regular or light)
  • 2 Tbsp raisins (optional)
  • 2 Tbsp coconut (optional)
  • 1 cup Muirhead Cinnamon Apple Butter

Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Mix all filling ingredients except Muirhead Cinnamon Apple Butter and chill till serving time. Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when edges are golden. Spread cottage cheese filling on crêpe and top with Muirhead Cinnamon Apple Butter. Roll carefully and serve. Makes 11 large crêpes or 22 small crêpes.

Muirhead - 2005

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CROSTADA

  • 2 cups white flour
  • ½ cup white sugar
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • ½ cup unsalted butter, melted
  • 2 Tbsp milk
  • 1 egg yolk, large
  • 2 Tbsp orange juice
  • 1/8 tsp orange oil
  • 1 egg white, large
  • 1/2 jar Muirhead Cinnamon Apple Butter
  • 1/4 cup walnuts, finely chopped
  • Granulated sugar or sugar crystals for garnish

Preheat oven to 350° F. Line cookie sheet with parchment paper or silicon pad. Sift together white flour, white sugar, salt, and baking powder. Whisk together butter, milk, egg yolk, orange juice, and orange oil. Mix into flour. Gather into ball. Roll dough to 1/8 inch thickness on floured board and cut out large round disk. Transfer dough circle to cookie sheet with spatula. Spread Muirhead Cinnamon Apple Butter in the center of the dough circle. Sprinkle center with walnuts. Fold over outside edge of dough. Brush egg white on dough surface and sprinkle with granulated sugar or sugar crystals. Bake for 35 minutes until golden. Serves 6-8.

Muirhead - 2006

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DESSERT SQUARES

  • 1 package (15 oz.) gingerbread cake mix, reserve ¾ cup
  • ¼ cup melted butter
  • 2 eggs, large
  • 1 jar of Muirhead Cinnamon Apple Butter
  • 1/8 cup milk
  • 1 Tbsp flour
  • ¼ cup sugar
  • ¼ cup butter, softened

Preheat oven to 350 °. Divide the cake mix, placing all but ¾ cup in a mixing bowl. Stir the melted butter and 1 egg into the cake mix. Press the result into the bottom on an ungreased 9" x 13" pan.  Mix a jar of Muirhead Cinnamon Apple Butter with 1 egg and milk. Pour this result over the cake mix. Stir the reserved ¾ cup of cake mix with the flour, sugar, and softened butter. Mix together well until crumbly. Sprinkle crumbs over the top of the apple layer. Bake for 35 to 40 minutes or until golden.

Muirhead - 2001

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DOUBLE CRUSTED APPLE PIE

  • 2½ cups all-purpose flour
  • ½ tsp salt
  • 2 tsp granulated sugar
  • 12 Tbsp (1½ sticks) chilled unsalted butter, cut into 1" pieces
  • ½ cup shortening
  • 4-6 Tbsp ice water
  • 5 Golden Delicious apples, cored, peeled, and cut into ½" thick slices
  • and tossed with 1 tbsp lemon juice
  • 1/3 cup firmly packed dark brown sugar
  • 1 tsp ground cinnamon
  • 1 jar Muirhead Cinnamon Apple Butter
  • 1 Tbsp cream

Position rack in lower third of oven and preheat to 425° F. In bowl of food processor, combine flour, salt, and 1 tsp granulated sugar; pulse 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 together with hands, divide into 2 portions and shape each into a flat 5" round disk. Cover with plastic wrap and refrigerate, at least one hour. On a floured surface, roll out pastry for bottom crust to 1/8" thickness to fit a 9" round pie pan. Transfer dough to pan. Roll out pastry for top crust; set aside. In a bowl, toss apples together with brown sugar and cinnamon. Add Muirhead Cinnamon Apple Butter, stir gently to mix and transfer filling to pie pan, making center higher than sides. Lay crust over filling and trim pastry all around, leaving ½" overhang. Press crusts together around rim to seal, fold overhang under itself and flute pastry with thumbs. Brush top lightly with cream, dust remaining 1 tsp granulated sugar and make 5 or 6 slits in top. Bake for 20 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, 35-45 minutes more. Serves 8-10

Williams-Sonoma Kitchen - 2000

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GRILLED PORK CHOPS WITH SAGE

  • 4 Tbsp (½ stick) softened unsalted butter
  • 2 Tbsp chopped fresh sage leaves
  • 1/3 cup Muirhead Cinnamon Apple Butter
  • Salt and freshly ground pepper, to taste
  • 4 thick-cut pork chops, about 2" thick
  • Olive oil as needed

In a bowl beat butter, sage, Muirhead Cinnamon Apple Butter, salt and pepper until smooth. Transfer apple sage butter to center of 12" square piece of plastic wrap. Roll the butter in the plastic into a 4" log. Place the end, wrapped tightly and refrigerate until firm, at least 1 hr. Prepare a medium hot fire in a grill. Season pork generously with salt and pepper and brush lightly with oil. Grill, making golden crosshatched marks, 5-6 min. per side. Continue grilling, until an instant-read thermometer inserted into the center of the meat registers 135 - 140° F for medium, or until done to your liking. Let chops rest 2-3 minutes before serving. Cut ½" rounds from apple-sage butter and serve chops with a round of butter on top. Serves 4.

Williams-Sonoma Kitchen - 2000

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MINI-DONUTS

  • 1 cup of Muirhead Cinnamon Apple Butter
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 3/4 cup sugar
  • 1-3/4 cup all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • Pink sugar glaze

Preheat oven to 350° F. Grease heart shaped or mini-donut pan. Whisk together fruit butter, eggs, oil, water, and sugar until well blended. In a separate bowl mix flour, baking soda and salt. Mix wet and dry ingredients together until just combined. Scoop batter into a pastry bag and fill donut depressions halfway. Bake for 7 minutes or until done. Cool. Finish with glaze.

Muirhead - 2019

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OATMEAL

Cook oatmeal your favorite way. Just before serving sprinkle with seeds or nuts and a big scoop of Muirhead Cinnamon Apple Butter. Swirl the Cinnamon Apple Butter into the oatmeal or let everyone have the fun of swirling it in.

Muirhead Foods - 2018

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POTATO PANCAKES

  • 3 potatoes, medium
  • 1 onion, small
  • 1 egg
  • 2 Tbsp all purpose flour
  • ½ tsp salt
  • 1/8 tsp pepper
  • ¼ tsp baking powder
  • Vegetable oil for cooking
  • ¼ cup Muirhead Cinnamon Apple Butter

Peel and grate potatoes and onion. Mix in egg, flour, salt, pepper, and baking powder. Heat oil in frying pan. Drop by spoonfuls into hot oil and cook thoroughly. Drain pancakes on paper towel. Serve with Muirhead Cinnamon Apple Butter. Serves 3-4.

Muirhead - 2007

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PUFF PASTRY TART

  • 6 squares (4" x 4") puff pastry, thawed
  • 3 apples, cored, peeled, cut in half
  • 6 Tbsp Muirhead Cinnamon Apple Butter
  • 3 Tbsp butter, melted
  • Sugar crystals for garnish

Preheat oven to 400° F. Thaw puff pastry squares on a cutting board. (If not pre-cut, roll out dough to ¼" thickness and cut to 4" x 4" square). For fancier tarts, cut each square as shown in photograph with either knife or pastry cutter tool. Place each square on cookie sheet lined with parchment paper. Fold over edging . (The folded edges are just a flourish! This recipe also works well without cutting the edges). Spread 1 tbsp of Muirhead Cinnamon Apple Butter in the center of each square. Slice apple halves into ¼ inch slices and press each half slightly to form a fan. Place apple half on tart. Brush pastry edge with melted butter. Sprinkle with sugar crystals. Bake for 20 minutes until golden. Serves 6.

Muirhead - 2007

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RAISIN BARS

FILLING

  • 2½ cups raisins
  • 1 cup water
  • 1 jar Muirhead Cinnamon Apple Butter
  • 1 tsp lemon juice

BASE AND TOPPING

  • 2 cups uncooked oatmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup coconut
  • 1/3 cup butter

Bring raisins and water to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Drain off water and stir in Muirhead Cinnamon Apple Butter and lemon juice.

Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut. Cut in butter until mixture resembles coarse crumbs. Reserve 2½ cups. Press remaining crumbs firmly in bottom of a 9" x 13" pan. Spread evenly with raisin filling. Sprinkle with reserved crumbs and press lightly. Bake for 30-40 minutes or until golden brown. Cut into bars.

Muirhead - 2001

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TURNOVERS

  • 1¼ cups all-purpose flour
  • ¼ tsp salt
  • 1 tsp sugar, plus more for dusting
  • 8 Tbsp (1 stick) chilled unsalted butter, cut into 1" pieces
  • ¼ cup shortening
  • 2-3 Tbsp ice water
  • 1 egg, slightly beaten
  • 1/2 – 1/3 cup Muirhead Cinnamon Apple Butter
  • 2 Tbsp cream

Position rack in lower third of oven and preheat to 400° F. In bowl of food processor, combine flour, salt and 1 tsp sugar; pulse once to combine. Add the butter and shortening and process in short pulses to form pea-sized moist crumbs, 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 together with hands, divide into 4 portions and shape each into a flat disk. Cover with plastic wrap and refrigerate, at least one hour. Roll out portions of dough to 6" rounds, about ¼" thick. Brush lightly with egg, spoon 2-3 Tbsp Muirhead Cinnamon Apple Butter into center and fold dough over itself to make a half-moon shaped purse. Pinch edges to seal. Brush tops with cream, dust with sugar and make a small slit in each top. Transfer to an un-greased baking sheet and bake until pastry is golden and crisp, 15-18 minutes. Serves 4.

Williams-Sonoma Kitchen - 2000

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VALENTINE’S DAY CAKE

  • ½ cup boiling water
  • 1 cup dried cherries
  • 2 large eggs
  • 2 cups white flour
  • ½ cup white sugar
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 jar Muirhead Cinnamon Apple Butter
  • 1 cup walnuts, chopped
  • Fruit and cream, optional garnish

Preheat oven to 350° F. Pour boiling water over cherries and let soak 5-10 minutes. Grease two (2) 8-inch heart pans. In a large bowl, beat 2 eggs. Sift together over beaten eggs, flour, sugar, salt, and baking soda. Add Muirhead Cinnamon Apple Butter, nuts, and cherries with the water. Stir well and pour into prepared pans. Bake for 40-45 min. Let cool. Garnish with fruit and whipped cream, if desired. Serves 6 to 8.

Muirhead - 2007

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