Pumpkin Apple Streusel Muffins
2 tablespoons Hannaford flour
5 tablespoons Hannaford sugar
1/2 teaspoon cinnamon
2 tablespoons butter, chilled, cut up
1/2 cup chopped pecans or walnuts
1 box (14 oz.) Pillsbury Pumpkin Quick Bread
1 cup milk
1/3 cup Hannaford Pure Vegetable Oil
2 eggs
1 medium apple, peeled, seeded, chopped
1 Combine flour, sugar and cinnamon in a small
bowl. Cut in butter until the mixture resembles
coarse crumbs. Stir in nuts. Set aside.
2 Preheat oven to 400º F. Oil 12 muffin cups
using vegetable oil. Combine mix, milk, oil & eggs
in large bowl. Stir until blended. 3 Fold in apple
and divide batter evenly among muffin cups,
filling about 3/4 full. 4 Top with 2 teaspoons
streusel. Bake 15-20 minutes or until toothpick
inserted comes out clean. Cool 2-3 minutes in
pan. Serves 12
CHERRY-ALMOND CHEESECAKE PIE 1 pkg. (8 oz.) reduced-fat cream cheese, softened
1 can (14 oz.) low-fat sweetened condensed milk
1 tablespoon lemon juice
1 egg
1 can (21 oz.) Lucky Leaf Cherry Pie Filling
1 Keebler Ready Crust, chocolate flavor
1/4 cup Hannaford Granulated Sugar
1/2 teaspoon cinnamon
1 tablespoon beaten egg white
1/2 cup sliced almonds
1 1/2 cups light whipped topping (optional)
1 Preheat oven to 300ºF. In a small bowl, beat
cream cheese until fluffy. Gradually beat in
condensed milk and lemon juice. Add egg and
combine. 2 Add 1/2 of pie filling into crust. Pour
cream cheese mix over cherries. Bake 50-55
minutes, until center is almost set. Cool on wire
rack, 1 hour. Refrigerate 3 hours. 3 In a large bowl,
combine sugar and cinnamon. In a small bowl,
whisk egg whites until foamy. Add almonds and
toss to coat. 4 Transfer nuts to bowl with
cinnamon-sugar and toss well. Arrange nuts in
single layer on sheet pan. Bake 325ºF until golden,
about 25 minutes. Cool. 5 Garnish pie with
remaining pie filling and whipped topping.
Sprinkle almonds over top and serve. Serves 8
DOUBLE-CHOCOLATE PECAN BROWNIE BITES 1/4 cup water
1/3 cup vegetable oil
1 egg
1 box (18.75 oz.) Ghirardelli
Chocolate Supreme Brownie Mix
2 packages (2 oz.)
Fisher Chef’s Naturals Pecans
1 cup Hershey’s Baking Chips
1 Preheat oven to 325ºF. Line 48 mini muffin
cups with mini baking cups or spray with nonstick
cooking spray. Blend water, oil and egg in
medium bowl. Add mix and chocolate syrup
(enclosed in mix). Stir until moistened.
2 Coarsely chop one bag pecans (reserve balance
for garnish). Add chopped nuts to batter, stir to
combine. 3 Fill prepared muffin cups 1/2 full.
Bake 18-20 minutes. Cool. 4 Melt baking chips in
uncovered microwave-safe bowl on high for 1
minute. Stir. Drop 1 teaspoon melted chocolate
on each brownie bite. Place remaining pecans
(or other holiday garnish) on chocolate. Let
chocolate set 20 minutes at room temperature. Serves 16
For all your holiday baking needs, look for these brands at Hannaford:
2 tablespoons Hannaford flour
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1/4 cup water
