Formulas

Formulas

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Crullers

A popular fluted, ring-shaped, fried breakfast doughnut made from choux pastry which has a light, airy texture. If baked, it would be known as a Paris-Brest.

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May 1, 2013

Article

Peanut butter cup rocky road bars

This treat translates the classic flavors of rocky road ice cream to a grab-and-go bar....More
Apr. 30, 2013

Article

Perfect blackberry pie

This fresh blackberry pie thickened with quick-cooking tapioca is sure to become a customer favorite....More
Mar. 29, 2013

Article

Jumbo peanut butter & jelly muffins

These jumbo muffins offer a nod to the kid favorite, elevated with a simple streusel topping....More
Mar. 1, 2013

Article

Bacon, potato and gorgonzola scone

Try this formula for a savory, smoky twist on the classic scone....More
Jan. 30, 2013

Article

Walnut and anise biscotti

Walnuts and dried fruit add contrasting textures to this biscotti that's lightly spiced with anise seed and lemon zest....More
Jan. 29, 2013

Article

Sweet & salty peanut butter cookies

Satisfy customers’ sweet and salty fix with peanut butter cookies studded with crunchy broken pretzel pieces....More
Jan. 8, 2013

Article

Gluten-free raisin newton 1

Appeal to celiac customers or those with gluten sensitivities with this formula for raisin newtons that uses oat flour....More
Dec. 12, 2012

Article

Rich chocolate cheesecake

Just in time for Valentine’s Day, nothing says romance like velvety chocolate cheesecake....More
Nov. 9, 2012

Article

English muffin bread 1

This yeasty, coarse-textured sandwich bread is great toasted and also would make a tasty hamburger bun....More
Oct. 10, 2012

Article

Huckleberry apple crisp

This warm, savory crisp balances sweet, tart fruit with rustic walnuts and oats for a dessert that’s quintessentially fall....More