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Page 1: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,
Page 2: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Buttermilk Berry Muffins• Prep time: 15 min• Bake time: 20 min• Yield: 1 dozen muffins

Super moist muffins with a delightful whole fruit filling!

You will need:• Ground cinnamon + sugar for sprinkling• 1/2 cup granulated sugar• 2 cups flour• 1 tsp salt• 2 tsp baking powder• 6 tbs cold butter• 1 egg• 1 cup buttermilk• 1 (19.5 oz) jar of POLAR mixed berries – drained.

Directions:1. Preheat oven to 400 degrees F. Line muffin tin with foil liners.2. Sift sugar, flour, salt, and baking powder in large bowl. Then, cut cold butter into it with two

knives or pastry blender. 3. In small bowl, whisk together egg and buttermilk. Then blend with dry ingredients until slightly

lumpy. (A really smooth batter will mean denser muffins)4. Carefully fold drained berries into batter with rubber spatula5. Fill muffin tin to top and sprinkle generously with cinnamon sugar6. Bake for 20-25 minutes or until toothpick inserted into center muffin comes out clean.

Page 3: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Pear & Ginger Muffins• Prep time: 20 min• Cook time: 35 min• Servings: 6 big muffins

A wonderful sweet and spiced muffin – perfect for fall!

For the Muffins:• 1 cup all purpose flour• 1 tsp baking powder• 1 tsp ground ginger• ½ tsp salt• ½ tsp cinnamon• ½ tsp all spice

For the Topping:• 1/4 cup packed brown sugar• 2 tsp butter• ¼ tsp ground ginger

Directions1. Whisk together flour, baking powder, ground ginger, salt, cinnamon, all spice, and brown

sugar in large bowl2. In medium sized bowl, whisk together wet ingredients: egg and sour cream, following with oil

and honey. 3. Pour wet ingredients into dry ingredients and combine until the dry ingredients are moistened.

It is okay if the batter is lumpy4. Add pears. Fold mixture to distribute pears evenly. Spoon batter into muffin cups5. Preheat oven to 355 degrees F6. Meanwhile, cut butter into brown sugar and ground ginger until consistency is of bread

crumbs. Sprinkle over tops of muffins.7. Bake for 25 min or until tops are brown and firm to touch. Transfer to wire rack and allow cool

at least 10 min before serving.

Notes:• For any leftover pear slices from the can: create a simple ginger spiced pear snack

• Drain pear juice from jar into small saucepan. Add a slice or two of fresh ginger (or ½ tsp ground ginger). Bring to boil and then simmer for 5 min

• Add pear slices and chill at least one hour in frig. Before serving, remove ginger slices.

• ¼ cup brown sugar• ¼ cup vegetable oil• 1 egg• 1½ tbsp honey• 1/3 cup sour cream• 1 cup chopped POLAR pears

Page 4: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Chocolate Cupcakes with Fruit Filling• Prep time: 15 min• Bake time: 20 min• Yields: About 18 cupcakes

Ingredients List• 1 2/3 cup flour• 2/3 cup unsweetened cocoa powder• 1 ½ tsp baking soda• 1 tsp salt• ½ cup butter

Optional: ½ tsp coffee extract for added depth and Maraschino Liquor Directions:

1. Preheat oven to 350 degrees F. Prepare cupcake pan with liners2. Whisk together dry ingredients in a medium sized bowl. 3. Cream butter and sugar together in a large bowl with a hand mixer4. Add eggs one at a time to butter/sugar mix and use hand mixer to combine. Mix in

vanilla extract (and coffee extract if using)5. Alternate adding parts of buttermilk and dry ingredients to butter/sugar mix. Combine

with hand mixer until just incorporated6. Fill cupcake lines 2/3 full and bake 20 min or until toothpick inserted into center comes

out clean7. Take cupcakes out of pan and let cool completely (about 20 min) before taking a paring

knife to cut out a tunnel in the top of each cupcake. (Save the insides for a parfait later!)

8. If you like, drench each cupcake with 1 tsp of maraschino liquor. The cupcakes should be airy enough to soak up the liquid but feel free to poke holes with a thin toothpick to help the cupcake absorb the liquid

9. Top with homemade whipped cream and chocolate sprinkles!Homemade Whipped Cream:

• 1 cup heavy whipping cream• 1/3 cup powdered confectioners sugar• ½ tsp vanilla extractOptional: 3 tbsp maraschino liquor

Directions:• With a hand mixer, whip cream until stiff peaks form. • Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. • Chill in fridge (approx 1 hour) for a firmer texture

• 1 ½ cup granulated sugar• 2 eggs• 1 tsp vanilla extract• 1 ½ cup buttermilk• 1 (10 oz) jar POLAR Strawberries or Cherries• Whipped cream

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Boozy Berries• Prep time: 5 min• Chill time: 2 hours or overnight• Yield: about 1 cup of puree

A great puree mixture to add to your favorite chocolate cupcake recipe for a festive boozy treat!

You will need:• 1 (10oz) jar POLAR Whole Blackberries• ½ cup (or more!) Cabernet Sauvignon• 1 tbsp sugar

Directions:• Drain blackberry juice from jar while keeping the fruit in the jar. • Add sugar and ½ cup (or more) of wine to jar. Stir around to mix contents. • Place in refrigerator to chill at least 2 hours or overnight.• Blend in food processor or blender until puree forms• Store puree in airtight container for up to a week

Suggested uses:• Add the puree to your favorite chocolate cupcake recipe for a boozy treat! (Suggestion: ½ cup

of puree for recipe that yields 1 dozen cupcakes)• Mix puree into whipping cream for a sophisticated dessert topping!

Page 6: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Angel Food Cake with Peaches• Prep time: 30 min• Bake time: 50 to 60 min• Yield: 1 cake

You will need:• 1 cup sifted plain cake flour• 1½ cups sifted granulated sugar• 12 egg whites, at room temperature• 1 teaspoon cream of tartar• ¼ teaspoon salt• 1½ teaspoons vanilla extract• 1½ teaspoons lemon juice• ½ teaspoon almond extract• Whipped Topping• 1 (19.5oz) jar POLAR Peach SlicesDirections:1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees F. 2. Whisk the flour and ¾ cup of the sugar in a small bowl. Place the remaining ¾ cup sugar in

another small bowl next to the mixer.3. Beat the egg whites in the bowl of a stand mixer at low speed until just broken up and

beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice and almond extract and beat until just blended.

4. Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in, using a large rubber spatula.

5. Gently scrape the batter into the pan, smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles.

6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes. Let cool completely 2-3 hours

Page 7: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Vanilla Cookie Sandwiches with Fruit Filling

• Prep time: 15 min• Cook time: 10-12 min• Servings: about 18 cookie sandwiches

You will need:• 1 ½ cup all purpose flour• ½ tsp salt• ¼ tsp baking powder• ¾ cup butter, room temperature• 1 ¼ cup sugar• 1 tbsp vanilla extract• 2 large eggs• 1 (10oz) jar of POLAR Fruit Preserves (I used strawberry)

Directions:1. Preheat oven to 375 degrees F. Line cookie sheet with parchment paper2. Sift flour, salt, and baking powder in medium bowl to insure even distribution 3. Beat butter and sugar in large bowl until light and fluffy4. Add vanilla and eggs one at a time and beat again5. Add dry ingredients to wet ingredients one cup at a time and beat until everything is fully

incorporated – about 2 minutes. To insure light cookie texture, do not over mix. 6. Drop about 2 tbsp size of batter onto prepared cookie sheet about 1 inch apart.7. Bake in oven for 10-12 min until edges are golden brown. To insure even baking, rotate

cookie sheet midway through when baking.8. Let cool completely on wire rack before assembling cookie sandwiches9. Assembly: take cooled cookies and spoon Polar fruit preserves to bottom of cookie and lightly

place another cookie on top. Serve immediately or store in air tight container for up to one week.

Suggestions:• This recipe is very versatile – feel free to use different fruit fillings and/or chocolate/hazelnut

ganache. • Try substituting 1tbsp vanilla extract with 1 tsp orange or lemon extract + 2 tsp vanilla extract.• Also, to add a bit more citric flair, add lemon or orange zest to cookie batter.

Page 8: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Crumble Cookie Bars• Prep time: 15 min• Bake time: 20 min + 35 min. • Servings: one 8x12 pan of cookie bars

You will need:Base:

• 1/3 cup sugar• 1 1/2 cup flour• 1/2 tsp baking powder• pinch of salt• 1 egg - lightly beaten• 3.5 oz butter - melted

Directions:1. Preheat oven 350 degrees F. Prepare baking pan with foil and cooking spray (If using glass,

then just baking spray will do)2. For the Cookie Base: Mix sugar, flour, baking powder, salt, egg and butter with rubber spatula

in large bowl. 3. Press into base of pan and bake 20-25 min until golden and firm. Let cool completely. 4. For the Crumble Topping: Place flour and sugar in bowl and mix to combine. Add cold butter

and rub with fingers to create coarse breadcrumb texture5. Assembly: After cookie base has cooled completely, spread fruit preserves on top. Then

evenly distribute crumble topping and bake for 35-40 minutes until golden brown on topOptional:

After letting the pan cool, drizzle POLAR chocolate syrup over the top.

Notes: To cut and serve: best to use a sharp serrated knife dipped in warm water after cookie has cooled completelyMake sure to use COLD butter for crumble to insure the right texture. Also, feel free to layer two different fruit preserves for added color/texture. Nuts are added for more crunch on top - don’t add to cookie base or else it will make cutting bars more difficult.

Fruit Filling:• 1 (12oz) jar of POLAR fruit

preserves (I used strawberry)

Crumble Topping:• 1 1/2 cup flour• 1/3 cup sugar• 3/4 cup cold butter cut into cubes• Optional: 1/2 cup chopped pecans

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Pineapple Upside Down Cupcakes• Prep time: 20 min• Bake time: 20 min• Yields: 18 pineapple cupcakes

(and 6 more vanilla cupcakes)

You will need:• 1 (15 oz) can POLAR Sliced Pineapple• 1 ½ cup brown sugar• ¼ cup unsalted butter• ¼ cup pineapple juice (from can)• ½ tsp ground cinnamon

Optional garnish: POLAR Maraschino cherries

• 2 ½ cups all-purpose flour• 1 ½ cup unsalted butter – room temp• 1 ½ cup granulated sugar• 4 eggs – at room temp• 1 tsp vanilla extract• 1 cup milk• 2 tsp baking powder

Directions:Making the cake:1.Preheat oven to 350 degrees F2.In large bowl, beat butter with an electric mixer for a few minutes until pale and light.3.Slowly add sugar and beat until light and fluffy4.Add eggs one at a time and vanilla extract. Beat for another minute5.In another bowl, sift flour and baking powder together.6.Then, gently fold wet ingredients into flour mixture with a wooden spoon until just incorporated

Make the pineapple topping:1.Melt butter in saucepan over medium-low heat.2.Add brown sugar and pineapple juice until it has dissolved. Then remove from heat. 3.Add cinnamon and mix

Assembly:1.Butter muffin pan2.Spoon 2-3 tsp of sugar mixture into bottom of each muffin cup3.Place sliced pineapple on top (the pineapple slices had to be cut down to fit in my small muffin tin – but it made for an interesting design)4.Spoon batter into muffin ups until three-quarters full5.Bake for 20 min or until toothpick inserted into middle comes out clean6.Allow cakes to cool for to minutes before turning them over and servingNote: One can of pineapple was not enough for 2 dozen cupcakes, so the remaining half dozen, I used one can of POLAR Fuji Apple Pie Filling

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You will need:• 1 tsp. paprika • 1 tsp. salt • 1 tsp. chili powder • 1 tsp. cinnamon • 2 1/3 Tbsp. brown sugar • 2-3 lbs. baby back pork ribs (1 or 2 racks) • 1 (20oz) can POLAR pineapple rings/slices in 100% juice • 1/4 cup ketchup • 2 Tbsp. Worcestershire sauce

Directions:1. Preheat the grill to medium-high heat. In a small bowl, combine the paprika, salt,

chili powder, cinnamon and 1 tsp. brown sugar. Lay the ribs flat in a dish with sides. Sprinkle the spice mixture evenly over both sides of the ribs and rub it into the meat with your fingers. (This can be done up to 24 hours in advance.)

2. To make the glaze, combine 1/4 cup pineapple juice (from the can of pineapple slices), ketchup, Worcestershire sauce and 2 Tbsp. brown sugar in a small saucepan. Bring it to a boil over medium-high heat and simmer it for 8 – 10 minutes until it is thickened and has reduced by about 1/3. Set it aside.

3. Grill the ribs for 20 minutes, turning them once. Then, brush the top side of the ribs with the glaze and continue to cook them, flipping and brushing with sauce every 5- 10 minutes, until the ribs are nicely browned and the meat cuts easily with a sharp knife, about 40 minutes total (but check them sooner if your grill runs hot). If the ribs start to blacken reduce the heat and move them off the direct heat.

4. When the ribs are about 10 minutes from being done, grill the pineapple slices directly on the grates of the grill for 3 – 5 minutes per side until they are lightly browned.

5. If any glaze remains, bring it to a boil for 2 minutes on the stovetop to eliminate any bacteria from the raw meat, and serve it on the side with the ribs. Cut the rack(s) into individual ribs to serve. Serve them immediately or refrigerate them for up to 3 days.

Grilled Baby Back Ribs with Pineapple GlazePrep time: 10 minCook time: 40 minServings: 4

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Caramelized Pineapple in Rum• Prep time: 2 min• Cook time: 5 min• Servings: 4-6

A simple yet sophisticated way to showcase pineapple. Great evening dessert for an intimate get-together!

You will need:• 1 can POLAR Sliced Pineapple in Natural Juice• 2 tbsp (or more!) dark rum• About ¼ cup brown sugar

Directions:1. Drain pineapple slices, reserve 2 tbsp of the juice.

2. Bathe slices in rum – let marinate for about 10 min for stronger rum flavor (or, alternatively,

use rum extract)

3. Sprinkle both sides of pineapple slices with brown sugar

4. Toss slices around in searing hot skillet until golden brown

5. Serve immediately with lemon gelato or vanilla ice cream

Page 12: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Peach Yogurt Pops• Prep time: 5 min• Chill time: several hours or overnight• Servings: 8

An enjoyable kid-friendly dessert!

You will need:• 1 (15oz) can POLAR Peach Halves• 8 oz low-fat vanilla yogurt• 8 (4oz) plastic or paper drink cups• 8 wooden sticks or plastic spoons

Directions:

1. Pour whole can of peaches and juice into food processor. Cover and puree.

2. Add yogurt; blend until smooth

3. Pour into cups and freeze until partially frozen (about 1 hr)

4. Place stick in center of each cup.

5. Replace into freezer and freeze until firm (several hours or overnight).

Page 13: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Pina Colada Sorbet• Prep time: 1 day ahead• Cook time: 5 min• Servings: 4-6

A simple treat with a kick!

You will need:• 1 (20oz) can POLAR Crushed Pineapple• ¼ cup well-chilled POLAR Coconut Milk (or POLAR Coconut Milk Lite)• 2 tsp (or more!) rum or ½ tsp rum extract

Directions:

1. About a day ahead, place unopened can of pineapple in freezer to freeze solid

2. Remove can from freezer and submerge in very hot tap water for 1 min. Carefully open can

and pour any thawed syrup into food processor. Remove frozen fruit from can and carefully

separate into about 8 chunks

3. Place frozen fruit in food processor, add coconut milk and rum. Pulse until smooth – scraping

sides as needed.

4. Serve immediately or store in freezer until ready to serve.

Page 14: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Mango Fish Ceviche• Prep time: 10 min• Chill time: at least 3 hours• Servings: 8-10 appetizer portions

You will need:•1 (15 oz) can POLAR sliced mango – drained, diced•1 ½ cup lime juice (about juice of 12 limes or bottled)•½ medium red onion – diced (about a cup)• 1 large or 2 small avocados, diced•1 small bunch cilantro, minced (about ½ cup)•1-2 jalapeno peppers, minced•Kosher salt to taste

Directions:

1.Place diced white fish and lime juice in a Ziploc bag. Leave in fridge to marinate for at least 3

hours.

2.After marinating, drain most of the juice from the bag.

3.Combine diced mango, onion, avocado, cilantro, jalapeno peppers and salt in serving bowl with

marinated fish.

4.Serve with lettuce for lettuce wraps or with chips as a dip

• 1 lb white fish, dicedSuggested combination:• 1 small thawed tilapia fillet• 1 (6 oz) can POLAR Peeled Shrimp

– drained• 1 (6 oz) can POLAR Fancy Lump

Crab Meat – drained

Page 15: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Lychee Scallops• Prep time: 20 minutes• Cook time: 15 minutes• Servings: 4

You will need:•1 can POLAR 20 oz. Peeled Lychee•½ cup rice flour•½ teaspoon curry powder•12 large scallops, dried, foot removed•2 shallots, finely chopped•1 cup white wine

• 4 tablespoons butter• 2 tablespoons chive batons• Salt and black pepper to taste• Vegetable or Canola oil to cook

Directions:

1. Drain Lychees and reserve ¼ cup syrup in a small dish.

2. Dice ½ cup Lychees into ¼ inch pieces.

3. Combine rice flour and curry powder in a plate.

4. Season the scallops on both sides with salt/pepper; dip in syrup and then flour/curry

mixture.

5. Pour oil in a saute pan over medium high heat, sear the scallops until browned on both

sides, about 1½ minutes per side. Remove scallops to a plate.

6. In the same pan, saute shallots, lychees and season with salt/pepper for about 2

minutes.

7. Deglaze with white wine and reduce by 75%. Whisk in butter, check for seasoning.

8. Plate scallops and spoon wine-butter sauce over. Garnish with chive batons.

Page 16: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Pie Fillings

• 16 oz Fruit Pie Fillings (No Color Added) – Peach– Blackberry– Fuji Apple– Strawberry– Cherry– Strawberry & Raspberry

• 21 oz Fruit Pie Fillings– Cherry & Raspberry

Page 17: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Easy Pie• Prep time: 5 min• Bake time: 50 min – 1 hr• Servings: one 9 in. pie

You will need:• Pre-made pie crust (or homemade buttermilk pie crust – recipe follows)• 1 (31 oz) can of your favorite POLAR Pie FillingOptional: 1 egg mixed with 1 tbsp water

Directions:1. Preheat oven to 400 degrees F2. Prepare pie crust as package directs3. Roll out pie crust onto pie plate4. Fill with pie filling

If making a one pie crust – fold edges under to make a thicker edge crustIf making a two crust pie – remember to seal edges by pressing with a fork or pinching the dough together with fingers. Also, remember to cut slits for vents. With two crust pies, brush with egg wash to create a more golden-brown color when baked

5. Bake for 20 min then lower oven temp to 350 degrees F and bake for an additional 30-40 min or until crust is golden brown. Check every 20 min or so and if the edges seem to be browning too quickly – cover edge with foil and continue baking as directed.

Buttermilk Pie Crust• 2 ½ cups flour• 2 tbsp sugar• 1 tsp kosher salt• 1 cup chilled butter, diced• ¼ cup plus 2 tbsp buttermilk

Directions:1. Combine flour, sugar, and salt in large bowl.2. Add cold butter pieces and cut into dry mix with pastry blender or two knives until mixture

resembles coarse crumbs3. Add buttermilk a little at a time and stir with fork until moist clumps form.4. Use hands to press together to form dough – easy handling will insure soft flaky crusts!5. Chill dough in frig if dough seems to be getting too sticky6. Roll out dough in lightly floured surface – remember to turn dough after each roll to insure

the dough doesn’t stick to the countertop. Roll out dough to be a couple inches larger than your pie plate so that you can fold edges for a thicker crust

Page 18: Buttermilk Berry Muffins - MW Polar Berry Muffins ... Then mix in vanilla extract and ... until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla,

Easy Turnovers• Prep time: 10 min• Bake time: 20-25 min• Servings: 4 individual servings with 1

package of pre-made pie crust

You will need:• Pre-made pie crust or Homemade pie crust• 1 can of POLAR fruit pie filling (I used peach)• 1 egg lightly beaten or cinnamon sugar

Directions:• Preheat oven 350 degrees F.• Roll out room temperature pie crust. Use pizza cutter to cut pie crust in half. • Place pie filling on half of the crust and fold over. • Seal by rolling round side up and pinching close. Seal straight edges by pressing fork along

the edge. • Optional: brush on egg or generously sprinkle with cinnamon sugar• Bake for 20-25 minutes or until golden brown

Notes: Its easiest to work with unrolled pie crusts on wax paper

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Pumpkin Pie• Prep time: 10 min• Bake time: 50 min – 1 hour• Servings: one 9-inch pie

You Will Need:•1 (15oz) can POLAR All-Natural Pumpkin•1 (14oz) can sweetened condensed milk•2 large eggs•1 tsp ground cinnamon•½ tsp ground ginger•½ tsp ground nutmeg•½ tsp salt•1 (9 inch) unbaked pie crustOptional: Homemade whipped cream and chocolate shavings for garnish

Directions:1.Preheat oven to 425 degrees F2.Whisk together all ingredients in medium bowl until smooth3.Pour into prepared pie crust. Bake for 15 min4.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean5.Let pie cool before garnishing. Store leftovers covered in refrigerator

Homemade Whipped Cream• 1 cup heavy whipping cream• 1/3 cup powdered confectioners sugar• ½ tsp vanilla extract• Optional: 3 tbsp maraschino liquor

Directions:1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx .1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.

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Pumpkin Pie Tart• Prep time• Cook time• Servings:

You Will Need:•1 (15oz) can POLAR All-Natural Pumpkin•1 (14oz) can sweetened condensed milk•2 large eggs•1 tsp ground cinnamon•½ tsp ground ginger•½ tsp ground nutmeg•½ tsp salt•1 (9 inch) unbaked pie crustOptional: Homemade whipped cream and chocolate shavings for garnish

Directions:1.Preheat oven to 400 degrees F. Spray jumbo muffin tin or ramekins with baking spray2.Follow directions on POLAR can to make pumpkin pie filling (or See recipe above for Pumpkin Pie)3.Unroll pie crust on wax paper and use a pizza cutter to cut into fourths. 4.Place crust into muffin tin or ramekins and fold sides to create tart shape5.Spoon in pumpkin pie filling close to rim of tart6.Bake for 20-25 minutes until edges of tart are golden brown.7.Optional: Dust with cinnamon sugar immediately after removing from oven and serve with vanilla ice cream.

Homemade Whipped Cream1 cup heavy whipping cream1/3 cup powdered confectioners sugar½ tsp vanilla extractOptional: 3 tbsp maraschino liquor

Directions:1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx 1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.