Archive for Recipes

Pumpkin Blondies From Our Bakery Team

Chewy, sweet bars full of pumpkin spice flavor. Our bakery team has made an easy to use blend that just needs vegetable oil, egg and water and a few minutes in your oven to make these delicious baked treats.

Preparation:

4 cups NWF Pumpkin Blonde Mix (A83970-1)
1 egg
½ cup vegetable oil
¼ cup water

Preheat oven to 350F. Grease 8×8 baking pan. Place parchment paper in the pan so there is 1 inch overhang on all sides. Grease parchment paper and set tin aside. Combine egg, vegetable oil, and water in small bowl. Add  A83970-1 and stir until smooth. Spread into prepared pan. Bake for 34 minutes. Cool completely before removing product.

Ingredients A83970-1: SUGAR, BROWN SUGAR, BLEACHED WHEAT FLOUR, PUMPKIN, SOYBEAN OIL, DRIED WHOLE EGGS, SPICE, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BICARBONATE.

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Mexican Hot Chocolate Ice Cream

Yield: 6 Cups

Ingredients:

2 teaspoons ancho chile powder
2 cups whole milk
2 cups heavy cream
4 egg yolks
5 ounces dark chocolate chips, melted
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 Tablespoon coffee liqueur

Method of Preparation:

  • Combine the milk and cream in a saucepan over medium heat
  • Temper in the egg yolks
  • Strain mixture into a bowl through a fine strainer
  • Combine ice cream base with melted chocolate, sweetened condensed milk, vanilla, and coffee liqueur.
  • Cool the mixture completely
  • Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.

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Whole Grain Cinnamon Rolls From Newly Weds Foods

Our Whole Grain Cinnamon Roll blend is made with quinoa, flaxseed, oats, and brown sugar. These easy to assemble cinnamon rolls are the perfect wholesome yet indulgent treat for a cold winter morning. We had our bakery team put together a few different types of applications using these healthy ingredients. They formulated a Muesli Bread and Sandwich Boule but the cinnamon roll was the crowd favorite. It’s no surprise, with over 30 retail launches of cinnamon rolls in the past two years and 45.2% growth rate on menus in the past four years, going with the cinnamon roll was an easy choice.

Preparation For Cinnamon Roll:

Dough

  • 4 cups NWF Whole Grain Bread Blend (A83873-1)
  • 1 ¼ cups water
  • 1 ½ teaspoons instant active dry yeast

Filling

  • 2 ½ teaspoons cinnamon
  • ¼ cup granulated sugar
  • 2 1/2 tablespoons butter, melted

Icing

  • ¼ cup butter, softened
  • ¼ cup cream cheese, softened
  • 2 ¾ cup powdered sugar
  • 1 cup milk

Prepare dough. Add A83873-1, water and instant active dry yeast to stand mixer with dough hook attachment. Mix for 1 minute on low speed and 6 minutes on high speed. Dough should be smooth and elastic. Turn dough onto lightly floured surface.

In small bowl, mix together cinnamon and granulated sugar. Set aside. Roll dough to 1/4 inch thinness. Cut dough into rectangle 15 inches long and 9.5 inches wide with pizza cutter. Brush dough with melted butter. Sprinkle cinnamon sugar mixture evenly over dough. Roll tightly and cut cinnamon rolls into 9 pieces, 1 ½ inches each. Place in greased 8×8 baking pan. Lightly cover with fabric cloth and proof at room temperature for approximately 30 minutes, or until dough fills pan. Preheat oven to 350F. Bake for 10-12 minutes or until golden brown. Let cool for 10 minutes before removing from tin.

Add softened butter, cream cheese, and powdered sugar to stand mixer fitted with paddle attachment. Blend until combined. Slowly add milk and blend until smooth. Spread over cinnamon rolls while still warm.

Ingredients A83873-1: WHOLE WHEAT FLOUR, WHEAT FLOUR, BROWN SUGAR, SUGAR, SOYBEAN OIL, WHEAT GLUTEN, SALT, WHOLE GRAIN ROLLED OATS, FLAXSEED, QUINOA, MILLET, MONO AND DIGLYCERIDES, GUAR GUM, XANTHAN GUM, ASCORBIC ACID.

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Al Pastor Pork Shoulder

Our chefs have been hard at work in the kitchen. They have been working to replicate an authentic Al Pastor seasoning to easily take a protein and deliver the taste that consumers are looking for while also giving them the convenience of a crock pot meal.  This is just one of many seasonings we have developed for our upcoming crock pot cook book.  Ask your sales representative about seeing the entire line.

tacosIngredients:
4 – 5 lbs pork shoulder (cut into 1 inch pieces)
1 can pineapple tidbits
8 oz water
143g NWF Al Pastor seasoning (G89948)
Salt and pepper
1 tbsp canola or vegetable oil

Directions:
• Lightly season pork shoulder with salt and pepper
• Heat 1 tbsp vegetable or canola oil in a pan
• Sear pork shoulder on all sides
• Remove browned pork from the pan and set aside
• Deglaze pan with water
• Place browned pork shoulder, pineapple, water and seasoning in the crock pot
• Cook pork shoulder on high for 4-6 hours or on low for 6-8 hours; until meat is tender and can be easily shredded with a fork
• Serve on fresh corn tortillas with chopped cilantro and onions

Read this article and more like it in our quarterly newsletter, Tasteology!

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Lemon Blueberry Cake

Slow cooker cake? You bet.  Our culinary team has worked with our bakery division and come up with a mix that takes the guess work out of baking. Request a sample and try this out at home, you will be shocked at how easy it is to bake in a crock pot.

lemoncakeIngredients:
450 g NWF lemon cake mix A20177
3 eggs
½ cup oil
1 cup water
1 ½ cups blueberries

Directions:
• Mix all ingredients, except the blueberries, in a bowl
• Gently fold in blueberries
• Spray slow cooker with non-stick spray
• Pour batter into slow cooker
• Cook on low for 5 hours or until the center is cooked through

Read this article and more like it in our quarterly newsletter, Tasteology!

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S’mores Popcorn

popcorn¼ Cup Popcorn Kernels
1 Tbsp Vegetable Oil
Salt To Taste
2 Tbsp Cocoa Powder
¼ Cup Confectioner’s Sugar
¼ Cup Crushed Graham Crackers
¼ Cup Mini Marshmallows

  • Make Popcorn: Combine 1 Tbsp vegetable oil and ¼ cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.)
  • Grill over high heat, shaking, until the popping stops, about 8 minutes.
  • Season with salt.
  • Toss popcorn in a bowl with 2 Tbsp cocoa powder and ¼ cup each confectioner’s sugar, crushed graham crackers and mini marshmallows.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Grilled Peach & Ginger Whiskey Sour

8 Peaches, Halved and Pitted
½ Cup Fresh Lemon Juice
12oz Whiskey
8, 12oz Cans Ginger Beer
Ice to Garnish
Mint Sprigs To Garnish
whiskey

  • Preheat grill to medium low. Grill peaches, flesh side down, for about 4-5 minutes or until they begin to caramelize. Transfer all the peaches to blend and blend until very smooth.
  • Completely cool peach puree in the refrigerator. Mix lemon juice into the peach puree.
  • Evenly distribute peach puree among 8 tall glasses. Top peach puree with whiskey.
  • Add ice cubes to the glasses; then top with ginger beer.
  • Garnish with mint leaves.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Pork Spare Ribs With Orange Marinade

This grilling recipe comes from our chefs in Chicago, some of the same people on our first place BBQ team.  This recipe combines the desirable flavor of smoke and char, and brightens it up with another big trend, citrus.

spare-ribs1 slab Pork Spare Ribs (see tip)
Rocket, Radish and Celery Salad

Orange Marinade
⅓ Cup (80ml) Teriyaki Sauce
2 Tbsp Maple Syrup
1 Tbsp Grated Ginger
Grated Rind of ½ Orange
Juice of 1 Orange
4 Green Onions (shallots), finely chopped
1 Tbsp Rice Bran Oil

  • To Make Orange Marinade, combine all ingredients and place in a shallow bowl. Add ribs and turn to coat. Cover and refrigerate overnight to marinate, turning pork several times. Stand pork at room temperature for 30 minutes before ready to cook.
  • Preheat a covered barbecue on medium. Drain ribs from marinade and cook for 30-40 minutes, brushing regularly with marinade and turning frequently, until cooked.
  • To serve, cut ribs between short bones and serve with rocket, radish and celery salad.

*Tip: Ask the butcher to cut across the ribs so the bones are about 5 cm long

Read this article and more like it in our quarterly newsletter, Tasteology!

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Coffee and Chile Rubbed Skirt Steak Kabobs

Coffee can be used for so much more than just making a drink.  I’m sure you’ve seen it with chocolates or possibly even in adult beverages, but there are many more uses for this trendy bean.  One place that we have been seeing it used more and more are dry rubs on the grill.  Check out this recipe from our culinary team, and play around with which coffee you use…it can totally change the flavor profile.

kabobs¼ Cup Espresso Coffee, finely ground
¼ Cup Dark Brown sugar, firmly packed
2 tsp Kosher Salt
2 tsp Chili Powder
⅛ tsp Ground Cinnamon
⅛ tsp Ground Ginger
⅛ tsp Cocoa Powder
⅛ tsp Ground Black Pepper
½ tsp Smoked Paprika
Pinch Cayenne Pepper
1 Tbsp Olive Oil
2 ½ lbs Skirt Steak, cut into thin slices

  • Heat grill to high.
  • Combine all dry ingredients for the spice blend.
  • Rub steak with oil, and sprinkle with rub. Massage rub into meat, and then thread onto wooden skewers.
  • Grill until charred and medium-rare, 2 to 4 minutes per side or until cooked to desired doneness. Serve immediately.

Read this article and more like it in our quarterly newsletter, Tasteology!

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The Taconi Praline

Compliments of Tommy Rutherford, Newly Weds Foods Food Scientist

SouthernCandymakersPralinesThe maternal side of my family has been making these little pralines (“praw-lean” in my speak: in your speak it may be a “pray-lean”, which is incorrect) for at least 125 years. There was a time when my great great grandmother and great grandmother even sold them to local area restaurants. That was a time before me. I remember them as a Christmas time treat, along with divinity, fudge, brownies, sugar cookies, Italian fig cookies (cuccidati), Italian sesame seed cookies, nutty fingers, chocolate covered marshmallows with pecans (“pe-kahn” in my speak : in your speak it may be a “pee-can”, which is incorrect), and pecan cookies. The chocolate covered marshmallows with pecans are always my favorite. The candy making undertaking for baby Jesus’ birthday was, and is a family affair. Now my Aunt “T” helps my granny. I guess maybe I should learn so the tradition can continue. All the treats are made over the weeks leading to Christmas, and then shared with the family. Usually placed into tins. Many of these tins are older than me. Unlike a favorite dessert, I do not have a favorite tin. The pralines are a huge hit, and in high demand. I bring some to work and share them. Hence the request for the original recipe.

Recipe provided by Peggy Monti Rutherford in honor of Evelyn Taconi Monti – Jan 2016:

1st ingredient is Patience, 2nd, Patience, and 3rd, Patience.

It is best to get everything ready before you start. Especially if you are by yourself. Please read thru first and prepare as much as possible before you start. It is just easier. A heavy wooden spoon does really well to mix with. Cut the wax paper for wrapping while pralines are drying.

First mixture — Put in 3 quart heavy saucepan:
3 cups sugar
1 cup milk, you could use half cream and half water if desired
1/4 teaspoon salt

Second mixture (melted sugar) — use a heavy skillet:
1 cup sugar
Melt and brown slowly in heavy skillet — do NOT stir but shake pan to keep from burning — this has to be done slowly — very slowly

Both mixtures are put on the stove at the same time — both slow/low heat — first mixture should be just coming to a boil when sugar in skillet is melted.

Add melted sugar to first mixture, pouring and mixing very, very slowly. This will boil up and over if not added slowly.

After melted sugar is mixed in, let cook slowly about 15 minutes or until a small amount forms a soft ball in cold water. “We never had no candy thermometer, HUN”

When finished cooking, add 4 cups pecan pieces (go thru for shells), 1 teaspoon butter, and 2 teaspoons vanilla, and mix in. Remove pot from stove and let cool enough to put your hand on bottom of pot. Mix until creamy or getting hard.

Put out by tablespoon full onto wax paper, on top of thick newspaper, on a table, or you can use cookie sheets with wax paper on cookie sheet racks to cool. This makes about 36 pralines.

If praline gets too hard while putting out, you can put it back on stove and melt some.

After pralines are dry (they should pull off the wax paper pretty easily), you need to wrap each one in wax paper to make like a package, with paper folded in fan shape on top for about 2 folds then fold under each end. When they are completely cool, put in a tin lined with wax paper with enough left over to cover top. They keep well in the tin, if they last that long.

AND DON’T FORGET THE PATIENCE

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