Recipe Type: Desserts

1. Heat oven to 350 degrees (or 325 degrees for dark or nonstick pan). Grease bottom of 9-inch square pan.
2. In a small bowl, beat all filling ingredients with electric mixer on low speed for 30 seconds and medium speed for about 2 minutes, until smooth. Set aside. 
3. Make brownie batter by mixing both brownie mix packages, vegetable oil, milk, and eggs by hand until thoroughly mixed and incorporated. Spread ÔøΩ of brownie batter in pan. Spoon pumpkin filling over batter. Spoon remaining brownie batter over filling. Cut through the batter, swirling filling into the batter for a marbled design. 
4. Bake 40 minutes or until the toothpick inserted into the middle comes out clean. Cool, then cut into squares. Store in refrigerator.

1. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter, using a pastry cutter or two forks, until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
2. Drop the dough into eight mounds on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 12 minutes, or until lightly browned. Cool on a wire rack.
3. In a small bowl, combine strawberries, blueberries and orange juice. Add sugar, according to taste, until sweetened. Set aside.
4. Pour the whipping cream into a large mixing bowl. Mix on medium speed until slightly thickened, then turn to high, continuing to mix until soft peaks have formed.
5. Stop the mixer, add honey, then continue to beat with the mixer until thoroughly combined.
6. Slice each shortcake in half horizontally. Place bottom halves on plates, then top with whipped cream and berries. Add a shortcake top to each.

Preheat oven to 375 degrees F.

First, make the frosting. In a small saucepan over medium heat, combine cream and butter. Stir until butter is melted. Add powdered sugar and vanilla, stirring quickly until combined. Remove from heat and mix with an electric mixer until creamy and smooth. Tint with food coloring, if desired.

Cream together sugars, butter and shortening. Add the eggs, one at a time, mixing until fully combined. Add vanilla, mixing to combine.

Next, combine the flour and salt and add to the creamed mixture 1/2 cup at a time until incorporated.

Roll dough into large (2 Tbsp.) balls. Place on a parchment-lined baking sheet. Press each ball down with a glass dipped in sugar.

Bake 6-8 minutes in preheated oven. Immediately remove from cookie sheet to cool. Cool completely before adding frosting.

1. Preheat oven to 375 degrees. Grease and flour (or generously spray with nonstick baking spray) 3 (8-inch) round cake pans.
2. Beat egg yolks at high speed with a mixer 4 minutes or until thick and pale. Set aside. 
3. Beat butter at medium speed until creamy. Gradually add sugar, beating well. Add beaten egg yolks, mixing well.
4. Combine flour, baking powder and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon juice and vanilla. Spoon batter into cake pans.
5. Bake at 375 degrees for 12 to 16 minutes or until a toothpick placed in the center comes out clean. Let cool in pans 10 minutes. Remove from pans to wire racks, and cool completely. 
6. To make filling: Place preserves in microwave-safe bowl, and microwave 30 to 45 seconds, or until slightly melted. Stir. Pour over sliced strawberries to coat.
7. To make frosting: Beat butter at medium speed with a mixer until creamy. Add mango-lemon fruit butter, and blend until smooth. Stir in lemon zest and juice.Gradually add sugar on low speed, then beat at high speed 4 minutes. Gradually beat in half-and-half until you reach desired spreading consistency. 
8. Spread frosting between layers of cake. Place a thin layer of strawberries over frosting between each layer. Leave side of cake exposed. Generously frost top layer of cake. Decorate with any remaining strawberries, if desired. refrigerate until ready to serve.

1. Preheat oven to 400 degrees. Bake the sweet potatoes until soft, about 1 hour, then remove from the oven and allow to cool. 
2. Butter a large baking dish with ÔøΩ stick of the butter. Place the bread in the baking dish, being careful to fill the corners and top. 
3. Peel the cooled potatoes, and finely dice. Sprinkle the diced sweet potatoes over the bread, moving them with a fork to fall into the cracks.
4. Whisk together the milk, eggs, sugar, vanilla, and cinnamon, and pour over the bread and sweet potatoes. Allow 2 to 4 hours for the custard to soak the bread.
5. Cut the remaining ÔøΩ stick of butter into small pieces and scatter over bread pudding. Bake until custard is set, 40’45 minutes. Allow the pudding to cool before serving.
6. To make sauce, melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes of boiling total. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.

1. Prepare brownies according to package directions, using an 8″ square pan. Cool completely before cutting into 8 squares. For strawberry sauce, slowly heat preserves and strawberries in a small saucepan over low heat until warm. To make sundaes, place a fudge brownie in shallow bowl or on plate; top with a scoop of vanilla ice cream. Spoon the warm strawberry sauce over the top. Garnish with toasted slivered almonds and a sprig of Scissortail Farms mint, if desired.

1. Preheat the oven on broil.
2. Blend the ice cream with the soy milk. Place in freezer while preparing other items.
3. Place the marshmallows on a foil-lined sheet tray in the broiler for a few seconds until brown. Watch closely. Remove from oven, and set aside.
4. Crumble the chocolate, graham crackers and pecans.
5. Pour ice cream into cold mugs. Get creative and layer in the fudge, chocolate, graham cracker and pecans. Top with the toasted marshmallows

1. Preheat oven to 375 degrees. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until creamy, 3 to 4 minutes. Beat in the eggs, one at a time, then stir in the vanilla.
2. Combine the flour, baking soda and salt, then mix into the creamed mixture. Stir in the chocolate chips
3. Place 1/4 cupfuls of dough onto baking sheet, allowing for approximately 9 cookies per sheet. Slightly flatten each dough ball with the palm of your hand. Bake 10 to 12 minutes, or until light golden brown. Don’t overbake. Cool 2 minutes before removing from baking sheets.
4. Once cooled, sandwich cookies with scoops of Braums Ice Cream. – Eat immediately. Or, to store, wrap each sandwich in plastic wrap, and then place in a large freezer bag, and keep in freezer.
5. Slightly under bake cookies to keep them soft and chewy, even once frozen.

1. Sift flour with baking powder, baking soda and salt; set aside.
2. With mixer, cream butter, sugar and lemon zest until fluffy. Beat in eggs, one at a time, beating well after each one. On low speed, add the flour in thirds, alternating with the buttermilk. Add vanilla, and beat just until combined.
3. Divide batter evenly between either two or four 9-inch greased and floured cake pans. Bake at 350 degrees.
4. For four cake pans, bake for about 20 minutes. For two cake pans, bake for about 30 minutes. Cakes are done when toothpick stuck in center of cake comes out clean.
5. Cool for about 10 minutes, then remove from pans and place on a cooling rack. If using two pans, use a serrated knife to halve the cakes horizontally, once completely cool.
6. Spread Suan’s Scotch Bonnet Mango Lemon Fruit Butter evenly between the cake layers and stack. Frost with whipped cream, and cover top and sides with coconut. Garnish with fresh berries and fresh mint.