 Wind & Willow products are outstanding on their own, but they also serve as a base for many terrific recipes. Each month we will feature some of our favorites.
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| Caramel Butter Rum Inside Out Cake |
| Caramel Butter Rum Cheesebake Mix |
| 1/2 cup milk |
| 1/2 cup oil |
| 3 eggs (divided) |
| 8 oz cream cheese |
| Preheat oven to 350. Spray 8 x 8” baking dish with oil. |
| Combine Butter Rum Mix (cheesecake and topping to be used later), 2 eggs, oil, and milk in large mixing bowl. Mix until incorporated. Pour into prepared 8 x 8 “ dish. |
| In separate bowl combine 1 egg, cream cheese, and cheesecake mix. Beat until smooth. Spoon over cake batter in 8 x 8 dish. Drizzle with Caramel Topping*. |
| Bake for 40 minutes. Serve warm or cold! Refrigerate unused portions. |
| *Placing Caramel Pouch in hot water for a few minutes will make it easier to use. |
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| Cheesebake Bread Pudding |
| Caramel Butter Rum Cheesebake Mix (divided) |
| 3/4 cup melted butter (divided) |
| 3 eggs (divided) |
| 2 cups applesauce |
| 2/3 cup milk |
| 1/2 tsp rum flavor (optional) |
| 1/4 cup sugar |
| 3/4 cup pecans (optional) |
| Preheat oven to 350. Spray 8 x 8 cooking pan with oil. |
| Measure out 1 cup of the Butter Rum Mix; set aside. |
| Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with ½ cup butter and 1 egg. Press into bottom of prepared pan. |
| Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth. Pour over batter in pan. |
| Combine reserved Butter Rum Mix, sugar, and ¼ cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans. |
| Bake for 55 minutes. Allow to cool for 10 minutes before serving. |
| Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping. |
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| Pumpkin Truffle Cake |
| Caramel Butter Rum Cheesebake Mix |
| 8 Tbs melted butter |
| 3 egg divided |
| 8 oz cream cheese |
| 1 cup canned pumpkin |
| ½ tsp cinnamon (optional) |
| ½ tsp allspice (optional) |
| Preheat oven to 350 and spray an 8 x 8” square pan (or 9” spring form pan) with oil. |
| To the Butter Rum Mix, add butter and 1 egg; press all but 1/2 cup into the bottom of the prepared pan. |
| Combine Cheesebake Mix with cream cheese, pumpkin, 2 eggs, and optional cinnamon and allspice. Crumble remaining cake batter over the top. |
| Bake for 45 minutes. Remove from oven and allow to cool for 30 minutes. |
| Serve warm or cold. Garnish with whipped topping. Refrigerate left over portions. |
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