Dessert Recipes

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt

Recipe Directions:

1. In large bowl beat butter and sugar until smooth.
2. Add eggs and continue beating.
3. Add melted chocolate and vanilla.  Continue mixing.
4. Add flour and salt, mix and pour batter into 9 x 13 buttered pyrex pan.
5. Bake in preheated 350 degree oven, 25 minutes.
6. Remove from oven, let stand five minutes.
7. Dust with powdered sugar, cut into squares.

Make ahead in the day and enjoy the taste of real, non mix, brownies.

Makes 8-10 servings.

Use either an 8-inch square pyrex baking pan, or 7 x 11 size, or 9 inch round spring form cheesecake pan.

Ingredients:

Crust:

• 1 1/2 cups ground gingersnaps (about 30 Nabisco Gingersnap Cookies)
• 4 tablespoons melted butter
• 1/2 cup sugar

Filling:

• 2 8-ounce packages cream cheese
• 1/2 cup sugar
• 1 cup canned pumpkin puree
• 1 tablespoon Frontier Soups Pumpkin Spice Mix
• 1 teaspoon vanilla
• 2 eggs

Recipe Directions:

1. Heat oven to 325 degrees.
2. In food processor grind cookies to a fine crumb.
3. Drizzle in melted butter and sugar, process til moist and starts to clump.
4. Press crumb mixture into bottom and slightly up the sides of pan.
5. In medium bowl combine softened cream cheese and sugar, beat with electric mixer until smooth.
6. Add pumpkin, spices, vanilla, and blend.
7. Add eggs and blend thoroughly again.
8. Pour into crust. Bake 55 minutes or until almost set, but slightly soft.
9. Remove from oven, allow to cool, and refrigerate 4 hours or overnight.
10. Cut in squares to serve, or remove from springform pan and cut in wedges. Serve with whipped cream.

This recipe may be doubled for a crowd using two pans or a large baking pan. May need to bake 5 minutes longer.

Ingredients:

• 4 ounces cream whipped cheese at room temperature
• 4 ounces mascarpone at room temperature (or cool whip)
• 1/2 cup brown sugar
• 8 ounces pumpkin puree, canned pumpkin not pie filling
• 1 packet Frontier Soups Pumpkin Spice Mix
• 1/4 teaspoon salt
• Optional topping: 1/2 cup pecans, 1 Tablespoon maple syrup

Recipe Directions:

1. In a medium bowl blend together the cream cheese and mascarpone until smooth.
2. Add brown sugar, spice blend, pumpkin, and salt, and blend again until smooth.
3. Refrigerate until ready to serve.
4. Sprinkle nuts and top with zigzags of maple syrup, if desired.
5. Place dip in a bowl surrounded by apple slices, ginger snaps, biscotti, cinnamon crisps, vanilla wafers, or other sweet cracker or cookie.

Inventive Variation: Use as an inside filler layer in a spice cake!

The peaches have been superb this summer in the Midwest. The local farmers at Farmers Markets are saying there’s about two weeks left of the best peaches. Our recipe for Peach Crisp features a thick crunchy layer of crisp on top made with oatmeal. The large size recipe below fills a 9 x 13 pan; serve it for dessert with ice cream and the leftovers for breakfast with cream. Use our Colorado Morning Oatmeal Breakfast mix for a short cut to the following recipe.

Peach Crisp Recipe Ingredients:

(Ingredients for 9 x 13 pan: See below for adaptation to fit an 8 x 8 inch pan.)

• 1 ½ cup flour
• 1 ½ cup oatmeal
• ½ cup white sugar
• ½ tsp salt
• ¾ cup softened unsalted butter
• (If you are using our Colorado Morning Breakfast Oatmeal mix, use the contents of the streusel packet and you won’t need the following additions.  Add the dried cranberries into the sliced peaches.)
• ½ cup brown sugar
• 1 Tbsp. cinnamon
• ¼ cup walnut nibs, optional

Recipe Directions:

1. Peel and slice 10 to 12 fresh peaches into baking pan.
2. Add 2 Tablespoons sugar, stir and set aside.
3. Place all dry ingredients into a medium bowl and stir to blend.
4. Use two knives and scissor slash the softened butter into the oatmeal mixture. Keep cutting until the mixture clumps and turns brown from the cinnamon.
5. Pat the mixture onto the top of the peaches.
6. Bake at 375 degrees for 45 minutes.
7. Serve hot with ice cream.

For a smaller crisp use the following proportions: 5 to 6 peaches, 1 cup flour, 1 cup oatmeal, 1/3 cup sugar, ¼ tsp. salt, ½ cup softened butter. Use the Colorado Morning streusel mixture or the same measurements above for brown sugar and cinnamon. You’’ll have a nice thick oatmeal crisp topping! We love it for cold for breakfast!

Peach Crisp

Ingredients:

For the crust:

• 9 ounces chocolate wafer cookies
• 7 tablespoons melted butter

For the filling:

• Use the bittersweet chocolate in Frontier Soups Chai Chocolate Dessert Soup for a very rich chocolate or 8 ounces of semi sweet morsels works very well also.
• 16 ounces cream cheese, room temperature
• 1 tsp vanilla
• 1/8 teaspoon salt
• 2/3 cup granulated sugar, plus 2 tablespoons if using the bittersweet chocolate
• 2 eggs, extra large or large
• 3/4 cup sour cream

Chocolate Cheesecake Recipe Directions:

1. While preparing the crust, melt chocolate in a double boiler on the stove.
2. Crumble the cookies into food processor and crush into a medium crumb.
3. Drizzle in the melted butter, continue running blade just until crumbs start to clump.
4. Turn off processor and pat the crumbs into to bottom of a nine inch spring form pan. Tilt the pan and pat crumbs 1/2 inch up the sides of the pan.  This cheese cake can also be prepared in a 7 x 11 inch pyrex pan and cut into squares to serve instead of wedges as in the round pan.
5. Using an electric mixer beat the cream cheese until smooth.
6. Add the vanilla, salt, and sugar, beating well.
7. Allow the chocolate to cool slightly and add to the cream cheese, beat well.
8. Add the eggs and finally the sour cream, blending well.
9. Pour into prepared crust.
10. Bake for 50 minutes, no longer.  Let cool, and refrigerate or wrap carefully in plastic wrap and foil and may freeze.  Allow to thaw 12 hours in fridge before serving.
11. Slice and serve with whipped cream, or whipped cream and raspberry puree.

Ariel’s Chocolate Cheesecake

This is a slightly sweet dip for fruits sent in by one of our customers. It tastes like pumpkin cheesecake and makes a light snack or dessert during the holidays!

Ingredients:

• 1 14-ounce can pumpkin puree (not pumpkin pie filling)
• 1 7.5 ounce jar marshmallow fluff
• 8 ounces cream cheese
• 1 package of Frontier Soups Pumpkin Spice Mix
• Zest of one orange

Recipe Directions:

1. Soften cream cheese and blend thoroughly with electric mixer.
2. Add pumpkin and the fluff, mixing until smooth.
3. Add the contents of pumpkin spice mix and orange zest, blend well, and refrigerate for 1 hour or more.
4. Serve with sliced apples or pears, ginger snaps or butter cookies for a refreshing treat.

Pumpkin Cheesecake

We like a firm crisp apple, but not a Granny Smith for this recipe!

Ingredients:

• 5 to 6 apples
• 2 tablespoons lemon juice
• 2 tablespoons white sugar
• 1 1/2 sticks butter
• 1/2 cup white sugar
• 1 cup flour
• Frontier Soups Oatmeal Breakfast mix

Recipe Directions:

1. Core apples, slice thinly, and place into a 8 by 11 inch baking dish.
2. Toss with lemon juice and 2 tablespoons of sugar and cranberries from the Oatmeal Breakfast mix.
3. In a medium bowl cream butter with white sugar and contents of the brown sugar streusel packet.
4. Add 1 cup flour and 1 cup of the oatmeal from the Oatmeal mix.
5. Blend until crumbly and mixture clumps. Drop spoonfuls of batter mixture on top of the apples.
6. Bake for 1 hour in preheated 350 degree oven.
7. Serve warm with ice cream or cold for breakfast with milk or cream.

Combine your favorite fresh fruits of the season: cut up peaches, blueberries, raspberries, green grapes, or other in dessert bowls. Top each serving with a dollop of yogurt or sour cream and a sprinkle of brown sugar. Some people like to mix the fruit first with a tablespoon or two of brandy, for an adult version.

This is a thick sauce, delicious with berries and ice cream or with coffee ice cream and meringues for an elegant party dessert.

Ingredients:

• 4 ounces of bittersweet chocolate. Use half of the chocolate in the Chai Chocolate Dessert Soup Mix.
• 1 1/2 cups of powdered sugar
• 1/4 cup butter, half a stick
• 1/8 tsp. salt
• 1/2 cup cream, half and half works well
• Chai Spices from the dessert soup mix

Save the extra chocolate chunks for snacking or double all ingredients except the chai spices above.

Recipe Directions:

1. Place chocolate chunks, butter and powdered sugar in top of double boiler. Allow ingredients to melt slowly and blend together.
2. In a separate small saucepan heat cream and drop in the prepared chai spices in the cheesecloth bag.
3. Heat the cream slowly for five minutes, turn off heat and allow spices to steep about 20 minutes.
4. Remove and discard the chai spices, slowly add the cream into the chocolate mixture stirring constantly until smooth.

Ingredients:

• 8 ounces chocolate wafer cookies
• 3 ounces melted sweet butter

Filling Ingredients:

• 8 ounces semisweet chocolate morsels or squares chopped
• 16 ounces, 2 8 ounces packages, cream cheese at room temp
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 2 eggs
• 2/3 cup sour cream

Recipe Directions:

1. Crumble the cookies and place them into bowl of food processor.
2. Run processor til you have a fine crumb.
3. Drizzle in butter and run til crumbs clump.
4. Set rack in oven one third up from bottom and preheat to 375 degrees.
5. Use a 9 x 3 inch springform pan, butter the sides but not the bottom.
6. Pour about 2/3 of the chocolate crumbs into bottom of pan, tilt the pan and pat crumbs with fingertips to let crust form up the sides.
7. Pour in the rest of the crumbs and pat firmly to coat the bottom.
8. Optional: add 1/2 cup crushed peppermint candy.

Filling Directions:

1. Place the chocolate in the top of a double boiler over hot water on low heat.
2. In large bowl of electric mixer, cream the cream cheese until it is very smooth.
3. Add vanilla, salt, sugar, and beat until smooth.
4. Add the melted and slightly cooled chocolate, beat well.
5. Add the eggs one at a time, continuously beating.
6. Add sour cream and beat til smooth.
7. Pour the filling into the crumb crust.
8. Bake for 45-50 minutes, should still be soft when done.
9. Remove from oven, cool on a rack, and gently remove cake from outer ring.

If making ahead, wrap carefully in plastic wrap and refrigerate or freeze.

Optional: Top with a spoonful of whipped cream (about 1 1/2 cups whipped with 2 tablespoons powdered sugar and 1/2 tsp vanilla) and sprinkle with additional crushed peppermints.