Holiday Baking at Home

Bake at home for the holidays. Get all you need for the season's sweetest treats.

 

 

Ready-to-Enjoy Treats

Enjoy the convenience of our ready to serve sweets and spend more time on joy.

 


Chef Stephanie McHenry's Personal Pear Pies with Rum Custard

Personal Pear Pies with Rum Custard

Serves: 8

Ingredients:

Crust:

  • 2 cups flour
  • 2/3 cup butter, 1/2” cubes
  • 1 tsp salt
  • 5-7 tbsp chilled water (or more as needed)
  • 1 egg, beaten
  • 1 tsp water

Filling:

  • 4 pears (red Anjou or Bosc)
  • 9 oz whole milk
  • 1 tsp rum extract
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 1/2 tbsp flour
  • 1 1/2 tbsp cornstarch

Preparation:

Prepare the filling:

  1. In a medium sauce pot, add milk and rum extract and simmer over medium heat. In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch.
  2. Once the milk is boiling, temper the egg mixture by pouring some of the hot milk into the bowl. Whisk together until smooth. If you see lumps, strain through a fine mesh strainer.
  3. Combine everything in the sauce pot and bring to a boil over medium heat. Watch the custard begin to thicken and keep stirring for 1 minutes once it boils. Remove from heat. Cover and seal, then refrigerate.

Prepare the Pears:

  1. Remove the stems, and slice lengthwise in half. Then, using a melon baller, scoop out the core center. Retain the halves for filling with custard.

Prepare the Crust:

  1. Mix flour and salt together in a large bowl. Add chilled butter cubes and using a pastry cutter or food processor, cut the mixture until the butter is sandy in texture. Slowly add chilled water 1 tbsp at a time, tossing (not kneading) to combine with the mixture. Note: the dough is hydrated just right when the dough gathers loosely into a 1”-2” thick disc without excess flour falling away from the disc. Wrap it air-tight in plastic wrap and chill for 30 minutes to 1 hour.
  2. Unwrap the dough disc and on a lightly floured surface, roll into a large circle about 1/4” thick. Slice it into four pieces.
  3. Scoop the chilled custard onto the center of a dough slice (approximately 1/4-1/3 cup). Place a pear half face down on the custard. Wrap the dough around the pear and mold it as you desire to cover the pear. Optional: use any dough scraps to shape a leaf or two for each pear.
  4. Paint with egg wash and sprinkle with turbinado sugar. Bake at 350F for about 45 minutes.
  5. Serve in a basket or individually on each plate.


Cocoa Custard Meringue

Serves: 8

Ingredients:

Crumb Crust:

  • 15 sheets graham crackers
  • 1/2 cup sugar
  • 10 tbsp melted butter

Cocoa Filling:

  • 1/2 cup unsweetened cocoa
  • 1/4 cup cornstarch
  • 3 egg yolks
  • 1 1/2 cup sugar
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 tsp vanilla

Meringue Topping:

  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • Pinch of salt

Preparation:

Prepare the Crumb Crust:

  1. Combine graham crackers in a food processor (or use a gallon storage bag and rolling pin) to grind into crumbs. Add sugar and combine. Add melted butter and combine (texture should be like “wet sand”). Press into a standard 9" pie dish with about 1/2” thickness. Bake at 350F for 14-16 minutes. Allow to cool completely to room temperature.

Prepare the Cocoa Filling:

  1. In a medium sauce pot, mix cocoa, cornstarch, sugar, yolks, and vanilla. Turn on medium-high heat and slowly add the milk. Keep stirring over medium-high heat until mixture thickens. Remove from heat and set aside until ready.

Prepare the Meringue:

  1. In a medium pot of water, bring to a gentle boil over medium-high heat. In a metal bowl, combine all ingredients. Lower the base of the bowl into the boiling water and whisk vigorously until meringue achieves a stiff peak. Remove from heat and cool to room temperature.
  2. Optional: If you don't have a blow torch, you may put it in the oven at 375 °F for no more than 8 minutes.

Assemble Pie:

  1. Pour cocoa filling into the baked crumb crust shell. Spread meringue on top. Brown with a hand-held blow torch. Optional: This is a fully cooked Swiss meringue. However, you may choose to brown the meringue with a blow torch, if available.
  2. Serve chilled or room temperature.


Creamy Yogurt, Berries & Granola Pie

Serves: 8

Ingredients:

Crumb Crust:

  • 15 sheets graham crackers
  • 1/2 cup sugar
  • 6-7 tbsp melted butter
  • Optional: 1/2 cup sweetened shredded coconut

Filling:

  • 8 oz cream cheese
  • 2 cups plain Greek yogurt
  • 1/2 cup brown sugar
  • Juice and zest of 1 large lemon
  • 1 tsp vanilla
  • 1/2 tsp salt

Topping:

  • 1 cup mixed fresh berries (raspberries, blackberries, blueberries, sliced strawberries)
  • 1/2 cup Granola
  • 1/4 cup dark chocolate chunks
  • Honey to drizzle
  • Optional: 1/4 cup sweetened shredded and toasted coconut

Preparation:

Prepare the Crumb Crust:

  1. Combine graham crackers and coconut in a food processor (or use a gallon storage bag and rolling pin) to grind into crumbs. Add sugar and combine. Add melted butter and combine (texture should be like “wet sand”). Press into a standard 9" pie dish evenly. Bake at 325F for 12-15 minutes. Allow to cool to room temperature.

Prepare the Filling:

  1. In a mixer, add all ingredients to the bowl and mix thoroughly. Cover and chill until ready to assemble.

Assemble Pie:

  1. Pour the yogurt filling into the baked, cooled pie shell. Garnish the top with berries, granola, chocolate, coconut (if desired), and drizzled honey. Serve chilled or room temperature.


Vegan Spicy Mince Pie

Serves: 8

Ingredients:

Filling:

  • 1/2 cup raisins
  • 1/2 cup dried currants or cranberries
  • 1/2 cup dried cherries
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tbsp fresh orange juice
  • Zest of 1 orange
  • 1 cup cider
  • 4 Granny Smith apples
  • 1 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 4 tbsp margarine

Crust:

  • 4 cups flour
  • 1 1/3 cup butter-flavored shortening
  • 1 ½ tsp salt
  • 2 tbsp sugar
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 4 tsp molasses
  • 10-14 tbsp chilled water (or more as needed)
  • 1 egg, beaten
  • 1 tsp water
  • 3 tbsp turbinado sugar

Preparation:

Prepare the Filling:

  1. In a large bowl, combine all ingredients in a large sauce pot. Simmer over medium heat, stirring occasionally, until the mixture boils. Reduce heat and simmer on low for 1 hour or until liquid has reduced and the mixture is thick with a slow runniness. Pour into the prepared pie shell.

Prepare the Crust:

  1. In the bowl of a stand mixer, stir flour and salt together. Add shortening and water, then mix with a dough hook on medium speed. Note: Add one tbsp of water at a time as needed. With your hands, split the dough into two and form each into a 1” thick disc. Wrap each air-tight in plastic wrap. Chill for 30 minutes to 1 hour.
  2. Unwrap one of the dough discs. On a lightly floured surface, roll it into a large circle about 1/4” thick. Place the rolled dough in a standard 9” pie dish. Pour the filling into the prepared pie shell. Repeat rolling process with the second dough disc and place on top of the pie. Fold edges under and crimp. Paint with egg wash. Cut aeration slits (not too big, as the filling is already pre-cooked and we want to retain some of the moisture). Sprinkle with turbinado sugar. Bake at 400F for 45-55 minutes (ovens may vary).
  3. Serve chilled, room temperature, or warmed up.

Holiday Dessert Recipes