Cherry Mini Pies


2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup of butter (cold, unsalted and cubed)
1/2 cup sour cream

Your favorite pie filling, For our recipe we used cherry filling

1 large egg, beaten
1/8 cup of sugar

To make the pastry, whisk together the flour, salt, baking powder. Add the butter, working it in to make a course mixture. Add in the sour cream and mix until it comes together in chunks. Turn it out onto a floured surface and knead together. Pat the dough into a log and roll it into a 10″ x 10″ square. dust both sides with flour and fold together. Flip it over and repeat the process. Roll the dough up into a log and wrap in plastic wrap, refrigerate for approximately 30 minutes or more.

Preheat your oven to 425 and line a half sheet pan with parchment paper.

Remove the dough from the refrigerator. roll the dough onto a lightly floured surface to form a 14″ x 14″ square. With a pastry wheel or knife cut the square into 3 1/2″ x 3 1/2″ pieces. Use 8 squares for the tops and 8 squares for the bottoms. Place a heaping tablespoon of the filling in the center of the bottoms. Brush egg wash on the edges then place the tops on. Using a fork seal the edges completely around all sides. Cut slits into the tops ( I use a pair of scissors and make four diagonal cuts). Egg wash the tops and sprinkle with sugar.

Bake for 20 minutes then enjoy.

Chef Brian Klauss


Apple Strudel

Apple Strudel is a great dessert and can be prepared in a short amount of time. When you find those great apples this is the recipe for you.

6 sheets phyllo dough (thawed)
1/4 cup melted butter (unsalted)
1/3 cup of fine bread crumbs
3 1/2 cup apple cubes (1/2″)
1/2 cup sugar
1/4 cup raisins
1/4 cup coarsely chopped almonds
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice (fresh)
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat your oven to 375 degrees
Butter a full baking sheet
Place the phyllo dough on the counter and cover with a damp towel while working with it, this will help the dough from drying out.
Lay out one sheet pastry. Brush with melted butter, top with another sheet and brush with butter. Repeat one more. Sprinkle with bread crumbs. Mix the apples, sugar, raisins, almond and lemon zest and juice in a medium bowl. Spread half the apple mixture over the prepared pastry sheets allowing 1/2″ to one side. Roll the strudel up to the 1/2″ side and transfer to the sheet pan. Repeat the process with the remaining three dough sheets and place on the sheet pan.  Brush both with remaining butter, then sprinkle with sugar and cinnamon. Bake for approximately 30 minutes, until golden brown. Best served warm

Chef Brian Klauss


6 tablespoons butter (soften)
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1  1/4 cup semi-sweet chocolate chipsIMG_0502.jpg
10 tablespoon melted butter
3/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder

3/4 cup flour
1/2 teaspoon salt

Preheat the oven to 350 degrees
Spray an  8″ x 8″ pan with vegetable spray
Cookie dough , mix the butter and sugars together and mix until creamed.
Beat in the egg and vanilla, then stir in the flour, baking powder and salt, mix well. Fold in the 1 cup chocolate chips and set aside.

Brownie batter – cream together butter and sugars, beat in the eggs and vanilla. Stir in the cocoa powder until combined. Stir in the flour and salt until well incorporated

Spread the Brownie batter into the prepared pan into an even layer. Drop the cookie dough into the brownie batter. Sprinkle 1/4 cup of chocolate chips on the top.

Bake for approximately 40-45 minutes. Cool on a cooling rack, Once cooled cut into squares.

Chef Brian Klauss


Orange Cake

2 cups all purpose flour
1 1/2 cups sugarorange.jpg
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil

3 eggs
1 1/2 teaspoons grated orange zest

6 tablespoons butter (soften)
2 cups confectioners sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Preheat oven to 350 degrees
Combine 1/2 cup orange juice, milk, oil, eggs and 1 1/2 teaspoon orange zest and mix into a small bowl and set aside.
Sift the flour, salt, baking powder and sugar together. Making a well in the center then add the milk mixture. Stir to combine

Divide the batter into two 8″ greased and floured pans and baked approximately 35 minutes (check to ensure that they are done by inserting a toothpick into the center, when it comes out clean…their done) Allow to cool.

Frosting – Cream the butter until smooth, gradually beat in the confectioners sugar. Beat until light and fluffy. Add in 2 teaspoons of orange juice, 1 teaspoon vanilla and 1 teaspoon orange zest

Once the cake has cooled frost and assemble cake

Chef Brian Klauss







Who would walk away from bacon cookies……Bacon + Cookie + Candy…you can’t miss!

1/2 cup salted butter, softened
1/2 cup shortening
1 1/2 cups brown sugar
1/2 tsp. baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cups flour
1/2 cup roasted peanuts nuts (crushed)
10 slices bacon, cooked and chopped
1 – 8oz pkg chocolate covered English toffee pieces

Preheat oven to 375 degrees. Beat butter, shortening in a mixer until blended, add in the sugar, baking soda and salt and mix until combined.  Beat in the eggs and vanilla then the flour slowly. Once blended, stir in the bacon, nuts and toffee.

Drop dough using a small scoop or teaspoon and separate by approximately 2″ onto an uncreased cookie sheet. Bake 8 – 10 minutes until the edges turn slightly brown. Allow to cool for 3 – 5 minutes, then place on cooling rack

Chef Brian Klauss

Strawberry Pound Cake

IMG_4775.JPGIn Plant City, Florida this week its the “Strawberry Festival” You can get great strawberry’s here in Florida just about anytime but in honor of the festival I decided to make some strawberry pound cake.

1 cup salted butter
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour
1/3 cup whole milk
1 cup of strawberry’s (medium chopped)
1/4 cup water

Preheat your oven to 350 degrees and grease 2 loaf pans
beat the butter and sugar in a large bowl until light and fluffy, add the eggs one at a time, beat in the vanilla and extract. Pour the flour in alternately with the milk until incorporated. Fold in the water and strawberry’s. Pour into the prepared pans evenly.
Bake approximately one hour (60 minutes) until a toothpick inserted into the center comes out clean. Serve with your favorite Sanders Ice Cream

Chef Brian Klauss

Apple Pull Apart Bread

apple.jpg3/4 cup milk
1 package of active yeast
1 egg
1/4 butter, melted(unsalted)
2 tablespoon sugar
1/2 teaspoon salt
3 cups all purpose flour
1/4 cup butter, melted (unsalted)
2 cups chopped apple (Granny Smith)
3/4 cup brown sugar
2 teaspoon apple pie spice

4 oz cream cheese  (soften)
1 cup powdered sugar
1/2 teaspoon vanilla
2 – 3 tablespoons milk
Place the milk into the microwave and heat to approximately 105 degrees, add in the yeast and mix. Allow to sit for 5 minutes. Add the egg, 1/4 cup butter, sugar and salt into the yeast mixture and blend well. add in half the flour and beat at low speed, add in the rest of the flour and blend to form a dough ball. Place dough into a greased bowl and and coat both sides, cover the dough and allow to double in size (approximately 60 minutes).
Grease a 9″ x 5″ bread pan, turn the dough out onto a flour surface and roll out to form a 12″ x 20″ square. Brush the surface with the second 1/4 cup of butter, sprinkle with the brown sugar and apple pie spice.  then spread the chopped apple on top and cut the dough to 2″ x 4″ squares. Stack the dough sheets and place into the prepared bread pan. Side up.
Allow to proof to double again, approximately 45 minutes.
Preheat oven to 350 degrees and bake for approximately 45 minutes. Allow to cool for 25 minutes then drizzle with icing.

For the icing blend all ingredients to form the drizzle, add additional milk if the icing needs to be thinned.


Chef Brian Klauss