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Cinnamon Muffins

The bakery makes several muffins each day. One of our favorites is a cinnamon muffin. A great way to top off this muffin is with a simple strudel, which gives that extra flavor and a little crunch element. We also used our new baking cups in this example

1 1/2 cups all purpose flour
3/4 cup of sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon baking powder

Strudel; 1/4 cup flour, 3 tablespoons cold unsalted butter, 2 tablespoons brown sugar and 1 teaspoon cinnamon. Cut the butter into the dry ingredients until well incorporated and crumbly.

Set your oven to 350 degrees. Spray or line 6 muffin cups
2 teaspoons cinnamon
1 egg

Stir together the dry ingredients (flour, sugar, salt, baking powder and cinnamon. Mix in the wet ingredients ( egg, milk, ) Using a electric mixer with a paddle, mix until fully incorporated. Add the strudel to the tops of each muffin and bake for 20 to 25 minutes.

Chef Brian Klauss


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Coconut Macaroons

IMG_5519What a great recipe if you enjoy coconut. From time to time and upon request the bakery bakes coconut macaroons. We also dip the bottoms in milk chocolate to add that additional flavor. After all everything is better with a little chocolate.

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 can of sweetened condensed milk (14 ounce)
2 teaspoon vanilla extract

Set your oven at 350 degrees and line a cookie sheet with parchment paper.

In a medium bowl mix together the flour, coconut and salt. Stir in the milk and vanilla until well blended. Use a large pastry bag with a large star tip and form golf ball size shapes onto the parchment paper approximately 1 1/2″ apart. Bake for 12 to 15 minutes until golden brown. If you want to add that extra flavor, melt 4 ounces of smi-sweet chocolate and dip each one of the macaroon cookie (once cooled). Place onto parchment paper. Cool in the refrigerator for approximately 10 minutes to set. These cookies store well in an airtight container. (about a week)

Chef Brian Klauss


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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

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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

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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


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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







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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

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