8 Fabulous Holiday Recipes
Whole Wheat Cream Puffs
Ingredients
Cream Puffs
- 1 cup Water
- 1/2 tsp Salt*
- 1/4 cup Butter*
- 1 cup Whole Wheat Pastry* or Spelt Flour*
- 4 Eggs
Vanilla Custard Filling
- 1/3 cup Dried Sugar Cane Juice*
- 1/8 tsp Salt*
- 2 Eggs, beaten
- 2 tsp Vanilla*
- 2 T Barley flour*
- 2 cups Milk
- 2 T Canola Oil*
Chocolate Frosting
- 4 oz Semisweet Chocolate*
- 2 T Water
- 1 T Honey*
*These ingredients can be found in our store.
Instructions
Cream Puffs
Preheat oven to 400 F. Line a baking sheet with parchment paper. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for exactly 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
Drop heaping teaspoons of dough onto prepared baking sheet. Bake for 25 minutes or until golden brown and firm. Cool.
Cut off top one third of each puff and set aside.
Prepare vanilla custard filling. Fill puffs with custard and replace top. Prepare chocolate frosting; drizzle over puffs. Freeze about 2 hours or until dessert is firm.
Vanilla Custard Filling
Mix sugar, flour, and salt in a 2qt sauce pan. Gradually stir in milk. Cook over medium heat, constantly stirring until mixture thickens and comes to boil. Boil and stir for about 1 minute. Slowly temper eggs by whisking in 1/4 cup of the milk mixture in eggs. Gradually addanother 1/4 cup. This should temper the eggs so as not to cook too rapidly. Pour tempered eggs in sauce pan; boil and stir 1 minute. Remove from heat. Stir in coconut oil and vanilla; let cool.
Chocolate Frosting
Heat all ingredients over low heat until smooth
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Peter’s Sweet Potato Pie Truffles
Ingredients
- 8 oz Pecans, finely chopped*
- 6 oz Butter*
- 32 oz Peter’s Ultra milk Chocolate, melted*
- 12 oz Sweet Potato powder*
- 2 tsp Ground Cinnamon*
- 1 tsp Ground Allspice*
- 1/2 tsp Ground Nutmeg*
- 1/2 tsp Ground Cloves*
- 1/2 tsp Finely ground salt*
- 11 oz Water
- 2 T Unflavored Gelatin*
- 2 cups Sugar*
- 1 cup Light Corn Syrup*
- 1 tsp Invertase*
- 1 T Vanilla Extract*
*These ingredients can be found in our store.
Instructions
Base Layer:
Saute the pecans in 2 oz. of clarified butter until toasted (approximately 3 minutes); remove from heat and add remaining butter to melt. Allow to cool below 80 degrees F. Blend pecans and butter into Peter’s Ultra milk chocolate, then blend in potato powder, cinnamon, allspice, nutmeg, cloves and salt. Cool to 78 degrees F and warm back to 80 degrees F; spread to 3/8″ thick on parchment-lined 18″ x 13″ pan. Allow to cool and firm completely.
Marshmallow Layer :
Blend 5 1/2 oz water and gelatin in 5 qt. mixer bowl and set aside to rehydrate. In medium saucepan, cook sugar, corn syrup and remaining water to 250 degrees F. Slowly pour cooked syrup into mixer bowl on low speed and blend until combined; ship on high until thick and fluffy (7-10 minutes). Blend in invertase and vanilla. Spread marshmallow evenly on base layer and allow to set.
Cut into 1″ squares. Dip in Peter’s Ultra Milk Chocolate.
Yield: Approximately 194 pieces
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Snowman Poop (White Chocolate Covered Popcorn)
Ingredients
- 1 cup Popcorn, unpopped*
- 2 cups Peter’s White Caps*
*These ingredients can be found in our store.
Instructions
Pop the popcorn as you normally do. Melt Peter’s white caps in the microwave in a microwave-safe bowl for 2 min at 50% power. Take out and stir. Put back in microwave for another 2 minutes at 50% power. Take out and stir until smooth. Pour over popped popcorn. Mix together and serve.
Optional: You can add Christmas gum drops to the mixture.
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Whole Wheat Dinner Rolls
Ingredients
- 5 cups Water
- 1 cup Honey*
- 1/3 cup Liquid Soy Lecithin*
- 1 T Salt*
- 1/2 cup Butter*
- 3 Eggs
- 1/4 cup Dough Enhancer*
- 1/3 cup Vital Wheat Gluten*
- 1/4 cup Potato Pearls*
- 1/4 cup Powdered Milk*
- 12-15 cups Whole Wheat Flour* or Spelt Flour*
- 2 T SAF Instant Yeast (Gold Label)*
*These ingredients can be found in our store.
Instructions
Add all ingredients except flour and yeast in the bowl of a large stand mixer; stir. Let stand for 2 minutes to allow the potato pearls to soften. Add about half the flour with yeast. Start mixing. Gradually add more flour until thick, but sticky. Knead for 8 minutes. Let it rise in bowl until double in size. Shape into rolls, place on a greased baking sheet and let rise until almost double in size.
Bake at 375 degrees F for 15-20 minutes until light golden brown.
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Holiday Braided Bread
Ingredients
- 1 1/2 lbs Dinner Roll Dough
- 1/2 cup Red and Green Candied Cherries*
- 1 Egg
- 1 T Water
- 1 can Crushed Pineapple with juice
- 1 T Poppy Seed*
- 1 T Dried Sugar Cane Juice*
- 2 T Ultra Set*
- 1/2 cup Shredded Coconut*
*These ingredients can be found in our store.
Instructions
On a greased cookie sheet roll out dough to all edges leaving it 1/2 inch thick; score in thirds down the long sides.
Combine ingredients for filling and spread down the middle third of rolled dough. Cut 1 1/2 inch strips horizontally down each outside third. Make sure not to cut into where the filling is and that you have the same number of strips on each side. Begin braiding, bringing cut slices over to the opposite side touching every other slice. Fold ends in.
Beat egg with water and brush over braided dough.
Bake at 350 for about 30 minutes or until golden brown. Let cool and drizzle your choice of frosting in a zigzag pattern over braid. Cut red cherries in half and green cherries in quarters. Place cherries randomly on braid to form holly berries with leaves.
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Pumpkin Rolls
Ingredients
- 1 1/4 cup Warm Water
- 1/4 cup Pure Maple Syrup*
- 2 T Salt*
- 1 cup Pumpkin Puree
- 2 T Powdered Milk*
- 4 T Canola Oil or Butter*
- 1/2 tsp Honey*
- 2 Eggs
- 1 tsp Orange Peel*
- 6 cups Spelt Flour*
- 2 T SAF Instant Yeast*
*These ingredients can be found in our store.
Instructions
In a mixer, combine all ingredients except oil/butter. Add enough flour to see the curve of bowl. Knead until developed ( approximately 8 minutes). Let rise until doubled in size. Shape into 2-inch balls and place in a greased muffin tin. Spray butter on top and let rise until doubled in size. Bake at 375 degrees F for 15-18 minutes.
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Whole Wheat Bread
Ingredients
- 6 cups Water
- 1 cup Honey*
- 1/4 cup Lecithin* or Oil*
- 1 T Salt*
- 2 T Dough Enhancer*
- 2 T Vital Wheat Gluten*
- 16-18 cups Whole Wheat Flour*
- 2 T SAF Instant Yeast*
*These ingredients can be found in our store.
Instructions
Pour the water into the mixing bowl and add honey, lecithin or oil, salt, dough enhancer, and gluten; mix. Add 14 cups of the flour, yeast, and then add one more cup of flour to cover the yeast. Turn your mixer on to speed 2 and mix until the flour is all mixed in. Pinch your dough to see how thick it feels. If your fingers go right through the dough, add more flour. While pinching the dough you should be able to feel the pressure of both fingers pushing against the dough. Turn your mixer back on. If your dough feels really thick and heavy then add water until you get the consistency of your fingers being able to feel pressure on both sides. When you come to this point turn your mixer to speed 2 and knead for 8 min. Sometimes you may need to mix an extra 2 min. Check dough texture.
Shape into 1 1/2 pound loaves and let rise until just above the top of your pan. Bake at 350 for 30 minutes.
Makes 5-6 large loaves.
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Whole Wheat Angel Food Cake
Ingredients
- 8 Egg yolks
- 1 cup Cold water
- 2 cups Sugar*
- 2 cups White wheat flour* or spelt flour*
- ½ cup Barley flour*
- ½ tsp. Salt*
- 1 ½ tsp Vanilla*
- 8 Egg whites
- 1 tsp Cream of tartar*
*These ingredients can be found in our store.
Instructions
Beat egg yolks until creamy in color (about two minutes); set aside. Mix water, sugar, white wheat or spelt flour, barley flour, and salt for about 2 minutes. Add egg yolks; blend well. In a separate bowl, mix cream of tarter and egg whites on high until stiff peaks form; fold into cake mixture.
Pour batter into an ungreased angel food pan.
Bake at 325°F for 1 hour and 15 min.
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