In Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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In Desserts

Five Spice Apple Empanadas

Five Spice Apple Empanadas

Yield: 32 each Empanadas

Ingredients:

  • 5 lbs Giles Spiced Apples (72299.15870)
  • 2 tsp Chinese Five Spice Powder
  • 1 cup Panko bread crumbs
  • Empanada or pie dough, refrigerated
  • Water
  • AP flour for rolling out dough
  • Egg wash (2 eggs whisked with 1 Tbsp water)

Directions:

  1. Open the tub of Giles Spiced Apples and dice apple wedges.
  2. Mix the apples with Chinese Five Spice Powder and panko crumbs.
  3. Allow the panko to hydrate for 1 hour before filling.
  4. Preheat oven to 400°F.
  5. Flour a cleaned and sanitized table and roll the dough to ¼-inch thick.
  6. Cut out 6-inch rounds and place ¼ cup apple filling in the middle of the round.
  7. Lightly brush edges of rounds with water, fold them together, and crimp edges with a fork.
  8. Continue with the remaining dough and filling.
  9. Brush the tops of all empanadas with egg wash and poke the top of each empanada with a fork to allow steam to escape while baking.
  10. Bake at 400°F for 25-35 minutes until golden brown and cooked through.
  11. Serve warm or at room temperature.
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In Tortillas & Mexican

“Nachurros” with Vanilla Bean Ice Cream and Chocolate Sauce

"Nachurros" with Vanilla Bean Ice Cream and Chocolate Sauce

Yield: 1 serving

Ingredients:

Directions:

  1. Heat fryer to 350°F.
  2. Cut Don Pancho 11″ White Flour Tortilla into 12 even triangles.
  3. Place triangles into 350°F fryer, moving around to promote even frying.
  4. Fry 45-60 seconds or until crispy.
  5. Let drain in baskets, place into a medium metal bowl, and toss with cinnamon sugar.
  6. To serve, place 2 each 2 oz scoops of vanilla bean ice cream in the middle of a bowl and surround the ice cream with the “chips”.
  7. Drizzle ice cream with chocolate sauce and serve immediately.
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In Desserts

Chocolate Icebox Pie

Chocolate Icebox Pie

Yield: 1 each 12-inch removable bottom tart pan or 10 pieces

Ingredients:

Filling

Crust

  • 3 1/2 cups Oreo® cookie crumbs (ground in food processor)
  • 1/2 cup Sugar
  • 3/4 cup Butter, melted

Garnish

  • Whipped Cream, soft peak (remaining from filling)
  • 1 cup Oreo® cookie crumbs

Directions:

  1. Heat the oven to 325°F.
  2. Chill the bowl of the mixer and whisk attachment in the refrigerator.
  3. In a clean bowl, mix the cookie crumbs, sugar, and butter until well combined.
  4. Press the crust base into the tart pan, making it about ½-inch thick on the bottom and sides.
  5. Bake for 12-14 minutes and allow to cool completely at room temperature.
  6. Meanwhile, place the Reser’s Chocolate Pudding into a bowl and fold the whipped cream into it, taking care to not deflate the whipped cream.
  7. When the crust is cooled, place the filling inside and smooth the top with a spatula.
  8. Place plastic film directly onto the surface, place on a half-sheet pan, and put the pie into the freezer.
  9. Freeze for at least 6 hours.
  10. Take the pie out of the freezer for 10 minutes before cutting into portions.
  11. Keep in the freezer until ready to serve.
  12. Garnish with a dollop of whipped cream and Oreo crumbs.
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In Desserts

Southern Style Baked Banana Pudding

Southern Style Baked Banana Pudding

Yield: 20 each 5 oz servings

Ingredients:

Pudding

Meringue

  • 5 Eggs, whites only
  • 2/3 cup Sugar
  • 1/4 tsp Cream of tartar

Directions:

  1. Heat the oven to 325°F.
  2. Spray a 2-inch half hotel pan with pan spray.
  3. Cover the bottom of the pan with a single layer of vanilla wafers.
  4. Top each wafer with a sliced banana round.
  5. Cut the bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with a spatula to make an even layer.
  6. Repeat the layering of the wafers/bananas/pudding one more time, ending with the pudding.
  7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
  8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
  9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
  10. If desired, peaks can be made with the back of a spoon.
  11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
  12. Serve warm.
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In Side Dishes

Lemon and Corn Cake with Peach Compote

Lemon and Corn Cake with Peach Compote

Yield: 30 portions

Ingredients:

Lemon and Corn Cake

  • 3 cups AP flour
  • 2 ¼ cups Yellow cornmeal
  • 1 cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Salt
  • 1 cup Butter, melted
  • 6 each Eggs, beaten
  • 1 ½ cups Sour cream
  • 4 lbs bag Reser’s® Sweet Corn with Butter (71117.56013)
  • 2 each Lemons, juiced and zested

Peach Compote

  • 8 each Peaches, pitted and diced
  • ½ cup Sugar
  • 2 Tbsp Lemon juice, fresh
  • ½ cup water

Directions:

  1. For Peach Compote, place diced peaches, sugar, lemon juice, and water into a medium saucepan and bring to a boil.
  2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
  3. Let cool to room temperature and refrigerate until ready to use.
  4. For Lemon and Corn Cake, preheat oven to 375°F.
  5. In a large bowl, mix AP flour, cornmeal, sugar, baking powder, and salt.
  6. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
  7. Divide between two greased and floured 200 ½ pans (68 oz each).
  8. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
  9. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3-inch ring mold, and dust plate with powdered sugar.
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In Fruit

Mango-Toasted Coconut Rice Pudding

Mango-Toasted Coconut Rice Pudding

Yield: 16 dessert servings

Ingredients:

Directions:

  1. In a blender, puree coconut milk, Reser’s Mango Chunks, and mango syrup until smooth and refrigerate.
  2. Toast coconut shreds on parchment and set aside to cool.
  3. In a large bowl, place 4 oz Reser’s Rice Pudding in the middle.
  4. Drizzle coconut mango sauce around pudding.
  5. Garnish the sauce with Reser’s Diced Mangoes and the Reser’s Rice Pudding with toasted coconut shreds.
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