What is better than blackberry cobbler? Blackberry cobbler with warm custard sauce.
Author:Krush Digital
Ingredients
1 My Bigmamas Kitchen frozen blackberry cobbler
3/4 cup granulated sugar
1/3 cup Shawnee Mills All Purpose Flour
1 pinch salt
1 cup Hiland Whole Milk
1 cup Hiland Heavy Whipping Cream
3 Hansens egg yolks
1/2 teaspoon Griffins Vanilla
Cook cobbler according to package directions.
In a heavy saucepan over medium heat, stir together sugar, flour and salt. Whisk in the milk and cream, stirring constantly, until heated though.
In a small bowl, beat the egg yolks with a fork until smooth. Add 1 cup of the warm milk mixture into the egg yolks, and stir quickly until incorporated.
Pour the egg mixture into the saucepan over medium heat, stirring constantly, until sauce begins to thicken.
Remove sauce from heat, and add vanilla. Pour sauce over warm cobbler. Serve with Billy Goat Ice Cream Co.’s Bourbon Vanilla Bean Ice Cream.
Everyone will be talking about this recipe when you bring it out. It’s the equivalent of an edible party trick!
Author:Krush Digital
Ingredients
2 cups Hiland Half-and-Half
1 cup Hiland Whipping Cream
1/2 cup granulated sugar
3 tablespoons Griffins Butter Pecan Syrup
1 tablespoon Griffins Vanilla
4 Hansens egg yolks
6 strips Bar-S Bacon, chopped
1 Fields Pecan Pie
Combine all ingredients except egg yolks and bacon, in a large saucepan and place over medium heat. Bring to a simmer.
Remove from heat and temper in the egg yolks. Pour mixture into container and add chopped bacon. Refrigerate mixture until cooled completely.
Once mixture is completely cooled, freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine.
Remove from ice cream machine and place in freezer for at least 1 hour before serving.
This impressive dessert captures your favorite flavors of fall.
Author:Krush Digital
Ingredients
1 stick Hiland Butter
1/2 cup sugar
1 tablespoons Griffins Original Syrup
1 teaspoon cinnamon
5 Granny Smith apples, peeled and sliced
1/2 cup Miller Pecan Co. Pecan Halves
1 cup Shawnee Mills Self-Rising Flour
1/3 cup sugar
1/2 teaspoon apple pie spice
3 tablespoons Hiland Butter, melted
1 Hansens egg
1/3 cup evaporated milk
1/4 cup Hiland Sour Cream
Melt butter in 8-inch or 9-inch cast iron skillet over medium heat. Stir in 1/2 cup sugar, syrup and 1 teaspoon cinnamon.
Arrange apple slices and pecans over butter-sugar mixture.
Turn heat down to medium-low while making cake batter. Remove several slices to garnish the top.
In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened.
Spread cake batter over remaining apples and pecans, gently spreading to cover. Add the reserved apples to garnish the top of the cake.
Move to a preheated 375-degree oven, and bake for 20 minutes or until the cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from the oven, and let sit for 5 minutes. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream
Bread pudding is great, but even better with the flavors of apple and cinnamon.
Author:Krush Digital
Ingredients
8 slices Braums cinnamon bread, cut into 1-inch cubes
1 Granny Smith apple, chopped
1/2 cup raisins
4 Hansens eggs
2 cups Hiland Whole Milk
1/4 cup Hiland Unsalted Butter, melted
1/2 cup granulated sugar
1 tablespoon Roark Acres Honey
1/2 teaspoon Griffins Vanilla
1/2 teaspoon ground cinnamon
2 tablespoons Prairie Wolf Spirits Dark Coffee Liqueur
1/4 cup Hiland Unsalted Butter
2 cups powdered sugar
Spray slow cooker with nonstick cooking spray.
Place cubed bread in a slow cooker.
Sprinkle bread cubes with chopped apple and raisins.
In a medium bowl, whisk together eggs, milk melted butter, sugar, honey, vanilla and cinnamon. Pour over bread.
Cover and cook for 3 hours. Bread pudding is done when a wooden pick inserted into the middle comes out clean.
For the sauce, melt butter in a saucepan removed from heat, add Prairie Wolf Spirits dark coffee liqueur and stir in the powdered sugar until fully combined.
This peach cobbler is a quick and easy dessert for a summer’s day.
Author:Krush Digital
Ingredients
1 pound Oklahoma peaches, sliced
1/2 cup Griffins Apricot Preserves
1/2 stick Hiland Salted Butter, cut into pats
2 Hansens eggs
1/3 cup Braums Milk
1/3 cup Hiland Sour Cream
1 package Shawnee Mills Corn Muffin Mix
2 tablespoons brown sugar
Preheat the oven to 350 degrees.
Place peaches in a 8 X 8 glass baking dish and heat in the microwave until good and hot, 2 min or so, (Frozen peaches will do in the off season, 5 min. or so) carefully stir in the preserves and heat a little more (30 to 40 sec).
Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of the pan to prevent sticking.
To make the crust, in a small mixing bowl whisk the eggs and milk until well beaten add the sour cream and mix until the sour cream resembles small curds.
Add the muffin mix and stir enough to incorporate the dry ingredients. Do not over mix.
Pour the crust mixture over the hot buttery peaches. Place in the center of the oven and allow 30 to 35 minutes for baking use a skewer to test for doneness. Let rest for 15 min. before serving.
Serve hot with: Hiland or Braum’s Vanilla Ice Cream.
