Cookin’ with Umpqua Dairy Delicious Treats & Desserts

COOKIES & TREATS

 

Pumpkin Spice Custard with Candied Orange Pecans

Custard

  • ½ cup UMPQUA Dairy Whole Milk
  • ½ cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 3 medium eggs
  • 13 oz can of puréed pumpkin
  • 1/3 cup sugar
  • 2 ½  tbsp dark brown sugar
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 3 ½ tbsp unsalted UMPQUA Dairy Sweet Cream Butter, melted

Preheat the oven to 325˚F and boil water in a teakettle. In a large saucepan, whisk together the cream, eggs, and milk. Warm it up over very low heat. While it is warming, add the pumpkin purée.  Then add the sugar, brown sugar, all of the spices and mix well. Stir over very low heat until sugars are dissolved. You’re only heating it to help the sugars dissolve. Remove from heat and whisk in the melted butter.

Divide evenly among 6 ramekins and lay them in a roasting pan. Place the roasting pan in the oven and then pour near boiling water into the pan until it reaches about 1/2 of the way up the sides of the ramekins. Bake for 20-25 minutes or until set. The tops should spring back when you press lightly on them. Remove the dishes from the roasting pan and let cool, then transfer them to the refrigerator where they should chill completely. Serve with the candied orange pecans sprinkled on top.

 

Candied Orange Pecans

  • ½ cup sugar
  • ¼ cup honey
  • 2 Tbsp maple syrup
  • ¼ cup unsalted UMPQUA Dairy Sweet Cream Butter
  • ½ tsp vanilla extract
  • 8 oz pecans, roughly chopped
  • 2 Tbsp canola oil
  • Grated zest of 2 oranges

Preheat the oven to 350˚F. Put the sugar in a large pan with the honey, maple syrup, butter, and vanilla extract and bring slowly to a boil, stirring to dissolve the sugar. Start on very low heat, and as everything dissolves, increase to medium-low heat.

Remove mixture from the heat and add the pecans. Mix well, and then quickly stir in the canola oil and orange zest. Work fast because the sugar starts to harden pretty quickly.

Turn out onto a rimmed baking sheet sprayed with nonstick cooking spray (or covered with a nonstick baking mat) and spread out evenly. Bake for 25-30 minutes, until golden brown, turning frequently to ensure even coloring. Remove from the oven and, as the pecans cool, break them up into pieces. After cooling, store the pecans in an airtight container.

 

Sour Cream Cookies

  • 1 cup UMPQUA Dairy Sweet Cream Butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup UMPQUA Dairy Sour Cream
  • 1 tsp vanilla extract, lemon extract or nutmeg
  • 5 cups flour
  • 2 tsp baking powder

Cream butter and sugar. Beat eggs; add to butter and sugar; beat well. Add baking soda, salt, sour cream and flavoring; mix well. Sift flour with baking powder and add to mixture 1 cup at a time, mixing after each addition. Roll out dough on floured board, 1/2 inch thick. Cut with cookie cutter and place on greased cookie sheet 1 1/2 inches apart. Bake at 350 degrees in preheated oven for 20 minutes or until done, depending on size of cookies. Note: If you prefer to make drop cookies, use only 4 cups of flour. Top with a festive date, cherry or nut while they are still hot out of the oven.

 

Chocolate Crackle Cookies

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup UMPQUA Dairy Sweet Cream Butter
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup UMPQUA Dairy Whole Milk
  • 1/2 cup confectioners’ sugar

In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk until mixture forms a ball. Chill dough 1 hour or until firm. Meanwhile, preheat oven to 350ºF. Grease baking sheets, set aside. Shape dough into 1-inch balls, then roll in confectioners sugar. Arrange balls on prepared sheets, 2 inches apart. Bake 12 minutes or until edges are firm and tops are cracked. Let stand 2 minutes, remove from sheets and cool completely. Makes about 4 dozen.

 

Egg Nog Cookies 

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/4 cups white sugar
  • 3/4 cup UMPQUA Dairy Sweet Cream Butter, softened
  • 1/2 cup UMPQUA Dairy Old Fashion Egg Nog, Pumpkin Egg Nog or Lite Egg Nog
  • 1 tsp pure vanilla extract
  • 2 large egg yolks

Combine flour, baking powder, cinnamon and nutmeg. Mix well with wire whisk and set aside. Cream sugar and butter until it forms a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined (DO NOT OVER MIX). Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 20-25 minutes or until bottoms turn light brown in a 325ºF preheated oven.

 

Bran Muffins

  • 2 cups boiling water
  • 6 cups all bran cereal
  • 1 cup & 1 tbsp shortening
  • 2 cups sugar
  • 4 eggs, slightly beaten
  • 1 quart UMPQUA Dairy Buttermilk
  • 5 cups flour
  • 5 tsp baking soda
  • 1 tsp salt

Pour boiling water over 2 cups of the bran cereal and let stand while you mix the following. In a separate bowl cream together shortening and sugar. Add eggs, buttermilk and the rest of the dry bran cereal. Add the bran and water mixture. Stir in flour, baking soda and salt. Mix thoroughly. Refrigerate your mix for at least 4-6 hours. You can make as many muffins as you like at one time. Mix will keep for several weeks in refrigerator. To bake: Place muffin papers in a muffin pan and fill 2/3 full with mix. Bake at 350ºF for approximately 20 minutes. Serve with plenty of UMPQUA Butter.

 

Almond Sour Cream Roll Ups

Almond Filling

  • 2 1/2 cups Ground almonds
  • 1/2 cup sugar
  • 1/4 cup UMPQUA Dairy Milk
  • 1 tsp Almond flavoring

Crust

  • 2 cups All-purpose flour
  • 1 cup UMPQUA Dairy Sweet Cream Butter
  • 1 Large Egg yolk
  • 1/2 cup UMPQUA Dairy Sour Cream

For the filling, combine first 4 ingredients in medium bowl. Makes 2 cups filling.

For the crust, measure flour into large bowl. Cut in butter until mixture resembles fine crumbs. Beat egg yolks and sour cream with whisk in small bowl until well combined. Slowly add to flour mixture, stirring with fork until mixture starts to come together. Do not over mix. Divide dough into 2 equal portions. Shape each portion into 6 inch logs. Flatten slightly. Roll out 1 log on lightly floured surface to 12 x 16 inch rectangle. Cut into 2 inch squares. Spoon about 1 tsp filling across centre of each square. Fold diagonally opposite corners over filling. Pinch together to seal. Arrange about 2 inches apart on ungreased cookie sheets. Bake in 350°F oven for 10 to 12 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Repeat with remaining log and filling. Makes about 8 dozen rolls.

 

Butterscotch Flan Custard

  •  UMPQUA Dairy Sweet Cream Butter
  • 5 cups water
  • 1/2 cup butterscotch sauce
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 6 eggs
  • 2 cups UMPQUA Dairy Milk
  • Ground nutmeg

Heat oven to 350 degrees F. Butter eight individual 6 ounce custard cups. Line a large baking or roasting pan with a doubled paper towel. Set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon Butterscotch Ice Cream topping into each custard cup. Beat together cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Divide egg mixture evenly into 8 custard cups. Place cups in prepared pan. Pour boiling water carefully into the larger pan, to a level halfway up the sides of the custard cups. Bake 35 to 40 minutes or until a paring knife inserted halfway between pan and center of filling comes out clean. Do not overcook. Remove cups from hot water bath and cool on rack for 1 hour or until room temperature. With a sharp thin knife, loosen edge of custard. Invert cups onto individual serving plates. Let stand a few seconds. Remove cup and spoon remaining topping in the bottom of the cup over custard. Sprinkle with nutmeg.

 

CAKES & PIES

 

Egg Nog Pie with Egg Nog Topping

Crust

  • 1 cup crushed chocolate cookie wafers
  • 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1/2 cup UMPQUA Dairy Sweet Cream Butter, melted

Filling

  • 1 package (3.4 oz) instant vanilla flavor pudding
  • 1 1/3 cups UMPQUA Dairy Old Fashion EggNog
  • 1 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 1 cup finely chopped bittersweet chocolate

Topping

  • 1 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 1/2 cup powdered sugar
  • 3 tbsp UMPQUA Dairy Old Fashion EggNog
  • 1 tbsp UMPQUA Dairy Sour Cream
  • 3 tbsp light brown sugar
  • 1 tsp vanilla

 

For the crust, in a small bowl combine wafers, sugar and nutmeg. Stir in butter until all ingredients are moistened; press onto bottom and up sides of an 8-inch pie plate.

For the filling, in a medium bowl, whisk together the pudding mix and eggnog for 1 to 2 minutes, or until the mixture is well blended. In a medium bowl, with an electric mixer on high speed beat the cream to stiff peaks. Fold the whipped cream into the pudding mixture until thoroughly blended. Stir in 3/4 cup of the chopped chocolate. Turn filling into the crust.

For the topping, in a medium bowl, with an electric mixer on high speed beat the cream to stiff peaks, gradually blending the powdered sugar as you mix. In a medium bowl stir together eggnog, sour cream, brown sugar and vanilla. Fold the whipped cream mixture into the eggnog mixture and blend with electric mixer on medium speed until thick. Either spoon the topping over the pie or use a frosting tool to decorate. Garnish the top with the remaining ¼ cup of finely chopped chocolate. Refrigerate until serving time. Enjoy!

 

Sour Cream Pound Cake

  • 3 cups granulated sugar
  • 1 cup UMPQUA Dairy Sweet Cream Butter
  • 6 eggs, separated
  • 1 teaspoon vanilla
  • 1 cup UMPQUA Dairy Sour Cream
  • 3 cups all-purpose flour, sift before measuring
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

 

Ice Cream Cone Cupcakes

Cupcakes

  • 1 chocolate cake mix (18 oz)
  • 1 1/4 cup water
  • 1/2 cup oil
  • 3 large eggs
  • 30 small flat bottom ice cream cones

Icing

  • 5 cups sifted powdered sugar
  • 3/4 cup shortening
  • 1/2 cup UMPQUA Dairy Sweet Cream Butter, softened
  • 2 1/2 tbsp UMPQUA Dairy Whole Milk
  • 1 1/4 tsp almond extract
  • Assorted sprinkles & candies

Preheat oven to 350ºF. In large bowl, combine first 4 ingredients according to cake mix package directions. Fill each cone with about 2½ tbsp of batter. Place cones about 3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bowl until smooth. Ice each cupcake with about 1 tbsp icing. Before icing hardens, decorate with candy and/or sprinkles. Store in airtight container.

 

 

Dreamy Buttermilk Pie

Perfect Crust

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 cup (1 stick) UMPQUA Dairy Unsalted Sweet Cream Butter
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3 to 5 tbsp ice water

Filling

  • 1/2 cup UMPQUA Dairy Sweet Cream Butter
  • 1 cup sugar
  • 3 tbsp flour
  • 3 eggs
  • 1 cup UMPQUA Dairy Buttermilk
  • 1 tsp vanilla

 

For the crust, cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled. Combine flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Pinch edges every inch. Cover crust with 2 layers of aluminum foil and bake Crust at 450°F for 8 minutes, remove foil and bake for 4-6 minutes more or until golden brown. Allow to cool. Reduce heat to 350°F.

For the filling, melt butter in a sauce pan on medium/low heat. Stir in sugar & flour. Remove from heat and set aside. In a mixing bowl beat eggs until fluffy. Stir in buttermilk and vanilla. Whisk into butter mixture until smooth. Pour into crust and tent with aluminum foil. Bake at 350°F for 50-55 minutes or until center is set. Cool in the refrigerator for at least 4 hours.

Serve with fresh whipped UMPQUA Dairy Old Fashioned Heavy Whipping Cream.

 

Malted Milk Pie

  • 1/2 cup marshmallow ice cream topping
  • 1/4 cup melted UMPQUA Dairy Sweet Cream Butter
  • 1 cup malted milk balls, finely crushed
  • 1 cup Oreo chocolate chip cookie crumbs
  • 1 red round UMPQUA Tin Roof Sundae Ice Cream, softened
  • 1/4 cup malted milk balls, coarsely broken

Combine crust ingredients and press firmly on bottom and sides of a 9-inch pie plate. Chill. Fill pie crust with ice cream (using all the ice cream). Spoon marshmallow topping over the ice cream; sprinkle with broken malted milk balls. Freeze several hours before serving.

 

White Chocolate Strawberry Pie

  • 1 box (6 oz) white chocolate baking bars, divided
  • 2 tbsp UMPQUA Dairy 2% Reduced Fat Milk
  • 1 pkg (3 oz) cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 tsp grated orange peel
  • 1 cup UMPQUA Dairy Old Fashion Heavy Whipping Cream, whipped
  • 1 (6 oz) graham cracker pie crust
  • 2 cups sliced fresh strawberries

In a double boiler or microwave, melt 2 baking bars with the milk. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberries on top. Melt the remaining baking bar: drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

 

Ribbon Layered Lemon Pie

  • 1/4 cup UMPQUA Dairy Sweet Cream Butter
  • 1/3 cup lemon juice
  • 3/4 cup sugar
  • Dash of salt
  • 3 eggs
  • 9 inch graham cracker pie shell
  • 4 cups UMPQUA Premium Lite Vanilla Ice Cream

Melt butter over low heat, add lemon juice and sugar. Boil until sugar is dissolved. Add salt. Slightly beat eggs in a medium size bowl. Pour a small amount of the mixture into eggs to avoid lumping. Pour egg mixture into sauce pan and boil about 1½ minutes, or until thick. Let cool. Spread ½ of ice cream into pie shell, spread ½ of sauce mixture on top of ice cream. Let cool in freezer. Spread remaining ½ of ice cream and sauce. Freeze about 2 hours. Garnish with lime slices.

 

Traditional Pumpkin Pie

Crust

  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/3 cup cold UMPQUA Dairy Sweet Cream Butter
  • 2-3 tbsp cold water

Filling

  • 2 eggs
  • 1 cup firmly packed brown sugar
  • 1/2 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 1 (15 oz) can pumpkin
  • 1 tsp pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves)
  • 1/2 tsp salt

Whipped Topping

  • 1/2 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 1 tbsp sugar
  • 1/4 tsp ground ginger

Heat oven to 425°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside. Beat eggs at medium speed in large bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350°F. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely. Beat whipping cream at high speed in small bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form. To serve, top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired. Store pie and whipped cream in refrigerator.