Recipes from ICC Global Trade
Dessert - “PB-yo” Peanut Butter Yogurt Dip
This easy, fun and versatile recipe can be used as a dip or even enjoyed by itself.
Ingredients
- 3 cups plain yogurt (Greek yogurt works well, especially if you want a thicker dip!)
- 1 jar of Amish Peanut Butter Cream
Directions
- Combine ingredients in a small mixing bowl until well-blended. Drizzle additional Amish Peanut Butter Cream over top if desired.
- Serve with pretzels, cookies or celery sticks to dip... Or get creative and try with something else! This dish can be made ahead of time and stored in the fridge overnight or a few days before using.
Dessert - Pennsylvania Dutch Cake & Custard Pie
It's a pie and a cake all-in-one!
Ingredients
- 1 9 inch deep dish pie crust
Filling:
- 1/3 cup sugar
- 2 tbsp. flour
- 1 tsp. apple pie spice
- 1 cup Homestyle Applesauce
- 2/3 cup sour cream
- 1/3 cup Blackstrap Molasses
- 1 egg, beaten
Cake:
- ½ cup sugar
- ¼ cup margarine or butter, softened
- ½ cup buttermilk (or 1 tsp. lemon juce added to ½ cup milk)
- 1 egg
- 1 tsp. vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
Glaze:
½ cup powdered sugar 2 tbsp. strongly brewed Pennsylvania Dutch Cookie Flavored Coffee
Directions
- Prepare pie crust according to package directions for a filled one-crust pie.
- Preheat oven to 350º F. For the filling, combine the sugar, flour and apple pie spice in a medium mixing bowl. Slowly stir in the wet ingredients and blend well. Set aside.
- For the cake, in a small bowl, combine the sugar and margarine/butter. Beat until well-blended. Add the buttermilk, egg and vanilla extract and continue beating until mixture is smooth. Add the flour, baking powder, salt and baking soda; mix well and spoon into pie crust.
- Carefully pour the filling mixture on top of the cake batter-filled pie crust. Bake for 45-60 minutes, or until the center of the pie springs back lightly and the top is golden brown. Meanwhile, in a small bowl combine glaze ingredients until well-blended. When the pie is done baking, drizzle the glaze over top. Serve slightly warm.
Makes 8 servings.
Dessert - Chocolate Covered Cherry Ice Box Cake
Cherries and chocolate and coffee make for a decadent dessert in this easy, no-bake recipe!
Ingredients
- ½ prepared 10-inch angel food cake
- 1 package Chocolate Covered Cherry Dip, prepared according to package instructions
- 8 oz. cream cheese, softened
- ½ cup sour cream
- 1 (8 oz.) container of Cool Whip
- ¼ tsp. almond extract
- 1 jar of Cherry Jam
- 1 cup Chocolate Cherry Flavored Coffee (chilled)
- 4 oz. chopped Wilbur Buds (dark, milk or mixed)
Directions
- Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
- Spoon ½ cup of the coffee over top. Spoon half of the Cherry Jam on top of the coffee-soaked cake. Spoon half of the Cool Whip and prepared Chocolate Covered Cherry Dip Mix on top of the Cherry Jam. Sprinkle half of the chopped Wilbur Buds on top.
- Repeat layering the ingredients one additional time, using all the remaining ingredients and topping with the rest of the chopped Wilbur Buds. Refrigerate for at least 4 hours. Serve Chilled.
Makes 10 servings.
Dessert - Blueberry Peach Ice Box Cake
An easy, no-bake recipe... a sweet way to “chill” on a hot summer day!
Ingredients
- ½ prepared 10-inch angel food cake
- 1 package Fantastic Fruit Dip, prepared according to package instructions
- ½ jar of Old Fashioned Peaches, drained and diced (reserve peach juice)
- 1 pt. fresh blueberries
- 1 small container of Cool Whip
- 10 lemon snap cookies, crushed
Directions
- Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
- Spoon ¼ – 1/3 cup of the peach juice over top. Add half of the blueberries, peaches and Fantastic Fruit Dip and Cool Whip on top.
- Repeat layers of; cake, peach juice, peaches, blueberries, Fantastic Fruit Dip and Cool Whip. Top with crushed lemon snap cookie crumbs. Refrigerate for a few hours or overnight before serving.
Makes 10 servings.
Dessert - Cinnamon Apple & Maple Muffins
Cinnamon and apples; a classic combination with a touch of maple sweetness!
Ingredients
- 2 cups New Hope Mills Apple Cinnamon Pancake/Muffin Mix
- ½ cup sugar
- ¾ cup milk
- 1 large egg
- 2 tbsp. vegetable oil or melted butter
- ½ fresh apple, grated
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ cup maple syrup
Directions
- Whisk the egg and add the remaining ingredients, except the maple syrup and stir, just until well mixed. Adjust consistency of batter with more milk, if needed – the batter should be a little thinner than regular muffin mix.
- Divide the batter equally into 12 well-greased or paper-lined muffin cups.
- Bake at 375º F for 15-20 minutes or until an inserted toothpick comes out clean. While still warm, poke holes in the top of muffins and drizzle maple syrup over top.
Makes 12 muffins or 24 mini muffins.
Dessert - Pumpkin Spice Peanut Butter & Jelly Muffins
So many flavors, packed into a muffin!
Ingredients
- 2 cups New Hope Mills Pumpkin Spice Pancake/Muffin Mix
- ¼ cup sugar
- 1 large egg
- 3 tbsp. vegetable oil or melted butter
- 2/3 cup milk
- ¼ cup Pumpkin Butter
- No Sugar Added Blackberry Jam
- Amish Peanut Butter Cream
Directions
- Combine all ingredients except jam and Amish Peanut Butter Cream. Mix until well-combined. Divide the batter equally into 12 well-greased or paper-lined muffin cups or 24 mini muffin cups.
- Top the middle of each muffin with ½ tsp. to 1 tsp. of No Sugar Added Blackberry Jam, depending on the size of the muffin (do not fill with too much jam!)
- Bake at 375º F for regular size muffins or 350º F for mini muffins for 15-20 minutes. Let cool and frost with a dollop of Amish Peanut Butter Cream.
Makes 12 muffins or 24 mini muffins.
Dessert - Blueberry Applesauce Muffins
Applesauce makes these muffins moist and delicious!
Ingredients
- 1 ¾ cup + 2 tbsp. all purpose flour
- ½ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg
- ¾ cup milk
- ¾ cup Blueberry Applesauce
- ¼ cup (4 tbsp.) butter or margarine, melted
- 1 cup blueberries, coarsely chopped
- ½ tsp. ground cinnamon
Directions
- In a medium bowl, combine 1 ¾ cup flour, ¼ cup sugar, baking powder, baking soda and salt.
- In a smaller bowl, combine the egg, milk, Blueberry Applesauce and butter. Mix well.
- Add the wet ingredients to the dry ingredients, stirring until incorporated. Batter will be lumpy.
- Spoon the batter into 12 greased 2 ½ inch muffin cups in a muffin pan. In another bowl, combine the remaining ¼ cup sugar and cinnamon. Sprinkle evenly over the muffins.
- Bake at 400º F for 20-25 minutes, or until an inserted toothpick comes out clean. Remove from pan and cool on a wire rack.
Makes 12 muffins.
Dessert - Caramel Pull-Aparts
Soft and sweet – the perfect dessert indulgence or comfort food snack.
Ingredients
- 2 tubes refrigerated biscuits
- 1 package Luscious Caramel Dip Mix
- 2 tbsp. butter
- ½ cup chopped pecans (optional)
Directions
- Place the Luscious Caramel Dip Mix in a large ziplock bag. Reserve some for sprinkling.
- Open the biscuits and cut into 4 pieces.
- Drop the biscuits into the ziplock bag full of dip mix and shake until well-coated.
- Place the coated pieces of biscuit loosely in a greased 9” pan and sprinkle the remaining dip mix on top.
- Dot each biscuit with butter. Sprinkle chopped pecans over top, if desired. Bake at 400º F for 20 minutes. Can be made the night before and refrigerated until ready to bake!
Dessert - Cherry Almond Bread Pudding
Sweet, soft, crunchy and decadent.
Ingredients
- 3 eggs, beaten
- 1 cup half & half
- 1 package Cherry Almond Dip Mix
- ½ cup sugar
- 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
- ¼ tsp. almond extract
- ½ tsp. vanilla extract
- 2 tbsp. melted butter
- 1 pinch of salt
Directions
- Mix all ingredients together in a large mixing bowl.
- Let sit at room temperature for about 30 minutes so the dried fruit softens.
- Pour the mixture into a greased 9” square or round glass casserole dish.
- Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
- Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.
Makes 9-16 servings or 24-36 mini servings.
Dessert - Pumpkin Butter Layered Crumble Bars
Easy to make, easier to eat!
Ingredients
- 1 package (18.25 oz.) plain spice cake mix
- 1 ½ sticks (12 tbsp.) butter, melted
- 2 cups granola
- ¼ cup honey
- 2 large eggs, beaten
- 3 cups Pumpkin Butter
Directions
- Mix all ingredients except Pumpkin Butter in a medium mixing bowl until well combined.
- Reserve approximately 1 ½ cups of the mixture for the topping. Transfer the remaining mixture to an ungreased 13” x 19” pan, pressing evenly until well-distributed.
- Spread the Pumpkin Butter evenly over the top of the crust and dollop pieces of the remaining crust mixture, scattering over the filling.
- Bake at 350º F until light brown and bubbly, about 40-45 minutes. When cooled, cut into bars.
Makes 24-30 servings.
Dessert - Vanilla Butterscotch Pumpkin
Trifle A delicious layered dessert, perfect for the fall.
Ingredients
- 3 cups Pumpkin Butter
- 1 box of Tastykake Butterscotch Krimpets, roughly cubed
- 1 box vanilla instant pudding, prepared according to package instructions
- 1 tub whipped topping
- 10-12 snickerdoodle cookies, crushed (optional) *The recipe amounts can be adjusted to fit your trifle bowl or dish. Glass dishes work best to see the wonderful layers of flavor!
Directions
- Fold half of the Pumpkin Butter into the whipped topping and set aside.
- Place a layer of the Krimpets in the bottom of the trifle dish. Cover with a layer of vanilla pudding and then with a layer of the Pumpkin Butter mixture and dollops of the reserved Pumpkin Butter over the last layer. Continue in that order until the trifle bowl is filled.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, uncover and sprinkle with crushed snickerdoodle cookies.
Dessert - No-Bake Pumpkin Cheesecake
Pumpkin and cheesecake are a match made in heaven in this easy recipe!
Ingredients
- 1 package Harvest Pumpkin Dip Mix
- 1 (24.3 oz) tub of Philadelphia “Ready to Eat” cheesecake filling
- 1 “Ready to Eat” 9 in. graham cracker pie crust
- Whipped topping, to taste
Directions
- Mix the Harvest Pumpkin Dip Mix into the prepared cheesecake filling.
- Pour the mixture into the graham cracker pie crust and spread evenly.
- Chill in the refrigerator for 2 hours or overnight.
- When ready to serve, spread whipped topping over top.
- For an extra treat, make our Luscious Caramel Dip and drizzle over the cheesecake, topped with whipped topping and sprinkle crushed gingersnap cookies over top.
Makes 8 servings.
Dessert - Honey Apple Bread Pudding
A sweet treat to end your day or for breakfast, even!
Ingredients
- 4 eggs, beaten
- 1 ½ cups half & half
- 1 cup water
- ½ cup sugar
- ½ cup honey
- 1 package World's Greatest Honey Apple Pecan Dip Mix
- 1 tsp. cinnamon
- ¼ tsp. pumpkin pie spice
- 4 tsp. melted butter
- 1 tsp. vanilla extract
- ½ cup golden raisins
- 2 golden delicious or other soft cooking apple, finely diced
- 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
- 1 pinch of salt
Directions
- Mix all ingredients together in a large mixing bowl.
- Let sit at room temperature for about 30 minutes so the dried fruit softens.
- Pour the mixture into a greased 9” square or round glass casserole dish.
- Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
- Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.
Makes 9-16 servings or 24-36 mini servings.
Dessert - No-Bake Peanut Butter Cream Pie
A delicious treat that's a big crowd pleaser. So easy to make!
Ingredients
- 1 (9 in.) graham cracker crust
- 1 (12 oz.) jar Peanut Butter Cream
- 1 (8 oz.) package cream cheese, softened
- 1 (16 oz.) package frozen whipped topping, thawed
- 1 package mini peanut butter cups
- Chocolate syrup for drizzling
- Mix the peanut butter cream with the softened cream cheese in a large mixing bowl. Fold in half of the whipped topping until mixture is thoroughly combined.
- Spoon the mixture into the graham cracker crust and spread evenly. Drizzle chocolate syrup over the pie and store in the freezer for 1 hour.
- After an hour, spread the rest of the whipped topping and drizzle the top with more chocolate syrup. Garnish pie with peanut butter cups and store in the freezer for 1 more hour. Cut into slices and serve.
Makes 8 servings.