5640 Brill Magic Pumpkin Muffin Batter oz Sugar in the Raw each Orange, sliced

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1 M A G I C P U M P K I N L O A V E S 5640 Brill Magic Pumpkin Muffin Batter oz Sugar in the Raw each Orange, sliced 1. Defrost Pumpkin Batter and portion into loaf pans 2. Sprinkle with sugar in the Raw 3. Top with an orange slice 4. Bake at 320 degrees F

2 RASPBERRY BLACKOUT BARS Chocolate Cheese Filling cups Chocolate Chips cups Cream Cheese, softened cups Granulated Sugar each Eggs, large Chocolate Crumb Crust lb GOLD MEDAL Devil s Food Cake Mix - One Full Box cups Butter 6 lbs Total Weight Chocolate Crumb Topping cups Chocolate Chips ½ cups Raspberry Jam 14 oz. 1. MELT chocolate chips over a double boiler. Set aside 2. COMBINE cream cheese and sugar in a mixer bowl with paddle attachment. 3. MIX on medium speed for 3 minutes. 4. ADD eggs and mix until incorporated. Scrape bowl. 5. ADD melted chocolate and mix until combined. Set aside. CHOCOLATE CRUMB CRUST: 1. COMBINE Devil s Food cake mix and butter in a mixer bowl with paddle attachment. 2. MIX on low speed for 1 minute. Mix on medium speed for an additional 2 minutes or until the mixture is crumbly. 3. PRESS 4 lbs. of chocolate crumb crust onto a well greased sheet pan. Reserve remaining crumbs for later. 4. SPREAD raspberry jam onto chocolate crumb crust in the sheet pan using a metal spatula or angled palette knife. 5. SPREAD chocolate cheese filling over Raspberry Jam layer 6. MIX chocolate chips with the remainder of the crumb crust to form topping. 7. DISTRIBUTE evenly on top of the cheese mixture.

3 MEXICAN CHOCOLATE PUMPKIN BARS lb Gold Medal Yellow Cake Mix ½ cups Butter ½ cup Water cups Walnuts ½ cups Pumpkin oz Eggs oz Flour Tbsp Cinnamon ½ tsp Cloves, ground lb Chocolate Chips 1. COMBINE yellow cake mix, butter, water and 2 cups of the walnuts in the bowl of an electric mixer. MIX with a paddle attachment until well-combined. 2. SPREAD the cake mixture into a wellgreased sheet pan. Press the dough evenly. 3. COMBINE the pumpkin, eggs, 1 Tbsp of cinnamon and 1 cup of flour in a mixing bowl. 4. POUR the pumpkin mixture over the cake mixture (crust) and spread evenly. 5. COMBINE chocolate chips, the remaining 2 cups of walnuts, 2 T of cinnamon, ground cloves and remaining flour in the bowl of a food processor. Grind the ingredients to a crumbly texture. 6. SPRINKLE the chocolate mixture evenly over the pumpkin filling. BAKE minutes minutes Convection Oven*300 F22-24 Standard Oven 350 F24-26

4 FUDGE BROWNIE CRINKLE COOKIES lbs GOLD MEDAL BROWNIE MIX 2 Cups Cool Water (70-75 F) As needed Powdered Sugar 1. POUR water into mixer bowl. 2. ADD brownie mix. 3. MIX on low speed for 1 minute, using a paddle attachment. Scrape bowl. Continue to mix on low speed for 1 additional minute. 6. PLACE the dough 4 x 6 on paper-lined full sheet pans. BAKE Convection Oven* Standard Oven 300ºF minutes 350ºF minutes 4. CHILL dough for 2 hours to overnight for best results. 5. PORTION USing a #30 scoop. Drop in powdered sugar. Coat evenly by rolling the dough by hand in the powdered sugar.

5 GOLD MEDAL CHECKERBOARD ICEBOX COOKIES lb Gold Medal White or Yellow Cake Mix lb Unsalted butter or margarine oz Vanilla extract lb Gold Medal Chocolate Cake Mic lb Unsalted Butter or margarine oz Vanilla Extract 1) Place Yellow or White cake mix, butter and vanilla in a mixer bowl with paddle attachment. 2) Mix on low speed 2-3 minutes or until dough comes together and pulls away from bowl. 3) Remove the cookie dough from the mixing bowl and set aside. 4) Place Devil s Food cake mix, butter and vanilla in a mixer bowl with paddle attachment. 5) Mix on low speed 2-3 minutes or until dough comes together and pulls away from bowl. 6) Remove the cookie dough from the mixing bowl and set aside. 7) Roll both pieces of dough separately between 2 sheets of parchment paper to the size of the paper. 8) Remove the top sheet of parchment from each sheet of dough. 9) Cut each sheet of dough in half, cutting through the parchment paper. 10) Stack the sheets of dough on top of each other, flipping them into place, alternating colors. Remove the parchment lining each on each layer. 11) Square off the edges of the layered dough sheets using a knife. 12) Cut ¼ inch slices of the stacked cookie dough. Stack 4 slices of the dough onto each other alternating each slice. 13) Press each log firmly with the palm of your hand to adhere the layers. 14) Slice ¼ inch slices of dough and arrange them onto a parchment lined sheet pan, 6X8. BAKE Convection Oven* 300 F 7-9 minutes Standard Oven 350 F 8-10 minutes

6 L E M O N R I C O T T A M O U S S E cups Whole Milk Ricotta Cheese cup Mascarpone /2 cup Powdered Sugar tsp Vanilla Extract Finely Grated Rind of a lemon /2 tbls Fresh Lemon Juice / Fresh Strawberries or Raspberries (optional) 1. Bring Mascarpone to room temperature by letting it sit out on counter for 30 minutes. 2. In medium sized bowl, blend together Ricotta, Mascarpone, Vanilla extract and Sugar with wooden spoon. 3. Add lemon juice and rind. 4. Serve plain or with fresh berries.

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