http://www.dreamstime.com/stock-photo-heap-ground-cinnamon-isolated-white-image23898950

Krum Kake Dessert Spice (100% Organic)

$7.00

SKU: B104 Categories: ,

Product Description

Package weight:  2 ounces

Krum, Texas is one of many thriving communities surrounding the city of Denton, Texas.  And, here’s a sweet spice blend that measures up to the spirit of the people who live there.

Ingredients: Organic Cinnamon, Organic Lemon Peel Powder, Orange Peel Powder, Organic Nutmeg, Organic Anise Seed Powder, Organic Cardamom.

No Salt
No Sugar

*Use as any cake spice blend.

*Stir into custards and puddings; 1/4 teaspoon per cup of product.

*Sprinkle on top of buttermilk pie.

*Turn a box cake into a “scratch” cake (I won’t tell).  Add 1-2 teaspoons.

*Flavor heavier cakes such as bread pudding and fruitcake.

*Fruit cobblers love this blend.

*Mix with red and black pepper to spice up your chutney and relishes.

 

RECIPE:  Krum Kake Kreams

1/3 cup butter

1/2 sugar

1 egg

1/2 cup molasses

1/2 cup water

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2.5 teaspoons KRUM KAKE DESSERT SPICE

Vanilla Butter Frosting (recipe below)

Cream butter and sugar; mix in egg, molasses and water.  Add remaining ingredients, stirring well.  Chill 1 hour.

Drop by teaspoonful, 2 inches apart onto ungreased baking sheet.  Bake at 400 degrees for 8-10 minutes.  Cool and frost with Vanilla Butter Frosting.

Yield:  4 dozen cookies

RECIPE:  Vanilla Butter Frosting

1/3 cup butter, softened

3 cups powdered sugar

1.5 teaspoons vanilla extract

About 2 tablespoons milk

Cream butter and sugar.  Stir in vanilla and milk, beating until frosting is smooth.

 

RECIPE:  Country Holiday Fruitcake

2 cups sugar

2 cups orange juice

1 cup golden raisins

1 cup dried apricots, chopped

1/2 cup dried cherries (check for pits)

2 sticks butter

1 fresh apple, peeled and grated

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon KRUM KAKE DESSERT SPICE

1 cup pecans, chopped

Cointreau or apricot brandy

In a saucepan, combine sugar, orange juice, dried fruits, butter and grated apple.  Simmer for 10 minutes.

In a large bowl, sift together flour, baking powder, baking soda and KRUM KAKE DESSERT SPICE.  Stir into fruit mixture and add pecans.  Mix well before turning into a greased and floured loaf or tube pan.

Bake at 350 degrees for 45 minutes, or until a cake tester inserted in center comes out clean.

Cool and drizzle Cointreau liqueur or brandy over top.  Wrap and allow to sit several hours or overnight before serving.

 

RECIPE:  Vanilla Spiced Pecans

3/4 cup sugar

3 tablespoons water

1/8 teaspoon salt

1/2 VANILLA BEAN

3/4 teaspoon KRUM KAKE DESSERT SPICE

1/2 teaspoon CAYENNE POWDER

5 cups organic whole pecan halves

In a 2-quart sauce pan, combine sugar, water, salt, vanilla bean, KRUM KAKE DESSERT SPICE and cayenne.  Boil for 3 minutes.  Turn off heat, add pecans, and stir, coating the nuts with sugar syrup.  Spread pecans on a cookie sheet; remove the vanilla bean and bake pecans in a preheated oven at 350 degrees for 15 minutes.

Allow to cool on a piece of wax paper; break apart and store in an airtight container after they are thoroughly cooled.

*Serve to guests with champagne and cheeses.  Keep around for snacks.  Add to salads, stir-fries and tuck into peanut butter sandwiches.  Top ice cream and pastries with these beautiful creations.

*Double or triple the recipe and make in large quantity for holiday gifts.

 

RECIPE:  Butter Pecan Tartlets

3 ounces cream cheese, softened

1/3 cup butter, softened

1 cup all-purpose flour

1/2 teaspoon KRUM KAKE DESSERT SPICE

3/4 cup light brown sugar, firmly packed

1/4 cup light corn syrup

1 egg, beaten

1 tablespoon butter, melted

1/8 teaspoon salt

3/4 cup pecans, chopped

Beat cream cheese and butter until creamy.  Gradually add flour and KRUM KAKE DESSERT SPICE; continue beating until blended.  Remove dough to a lightly floured surface and shape into a ball.  Flatten to a disk shape, wrap in plastic wrap and refrigerate for 1 hour.

Divide dough in half and return one half to the refrigerator.  Divide dough on the counter into 12 balls.  Press balls into greased miniature muffin pans, shaping each to line the inside of the muffin cup.  Repeat with other dough ball.

Beat together sugar, corn syrup, egg, melted butter and salt; stir in pecans.  Spoon filling into pastry-lined muffin pans and bake at 350 degrees for 25-35 minutes.  Allow to cool for 30 minutes before removing from pan.

 

RECIPE:  Spiced Peanut Butter Cookies

1 cup creamy peanut butter

3/4 cup ORGANIC GOLDEN SUGAR

3/4 cup light brown sugar, firmly packed

1 stick sweet cream butter, softened

1 teaspoon vanilla extract

2 eggs

1.5 cups all-purpose flour

2 teaspoons KRUM KAKE DESSERT SPICE

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup raw peanuts, chopped

Cream peanut butter, sugars, butter, vanilla and eggs.  Sift together flour, KRUM KAKE DESSERT SPICE, baking powder and baking soda.  Gradually mix into peanut butter mixture.  Add peanuts and mix well with hands.

Drop 1 rounded tablespoon onto an ungreased cookie sheet 2 inches apart until sheet is full.  Bake at 375 degrees for about 10-12 minutes.

Allow cookies to cool on a cookie rack.

Yield:  3-4 dozen cookies

 

RECIPE:  Spice Cake

2 and 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 teaspoons KRUM KAKE DESSERT SPICE

1/4 teaspoon FINE GRIND BLACK PEPPER

1/2 cup butter, softened

1/2 cup brown sugar, firmly packed

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 and 1/4 cup buttermilk

Sift flour with baking powder, baking soda, salt and spices; set aside.  In a large mixing bowl, beat butter, sugars and eggs together until fluffy; add vanilla.

Gradually add flour mixture while beaters are going at a slow speed.  Do this alternately with buttermilk.  Continue beating another minute, scraping sides of bowl.

Pour into prepared pans and bake (30 minutes for layer pans; 40-45 minutes for a 14″x 11″ pan) at 350 degrees.

*Frost with your preferred frosting or eat plain.

 

RECIPE: Spiced Molasses Thumbprints

3/4 cup sweet cream butter, melted

1 cup ORGANIC GOLDEN SUGAR

1/4 cup molasses or cane syrup

1 egg

2 cups all-purpose flour

2.5 teaspoons KRUM KAKE DESSERT SPICE

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup sanding sugar, or superfine sugar (not powdered confectioners)

Beat melted butter, golden sugar, molasses and egg until creamy.  Sift together flour, KRUM KAKE DESSERT SPICE, baking soda and salt. Gradually work into butter and sugar mixture, mixing well.  Wrap and chill for 2 hours.

Pinch off 1-inch pieces of dough and roll into balls, then roll in sanding or superfine sugar.  Place on ungreased cookie sheet and press down with your thumb to flatten slightly.

Bake at 375 degrees for about 10 minutes.  Cool on cookie racks.

Yield:  3-4 dozen cookies

 

RECIPE:  Cocoa Spice Cake

1 and 1/2 sticks butter, softened

1 and 1/2 cups sugar

3 eggs

1 and 3/4 cups all-purpose flour

2 tablespoons  cocoa powder

2 teaspoons KRUM KAKE DESSERT SPICE

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

3/4 cup buttermilk

1 teaspoon vanilla extract

Cocoa Spice Frosting:  Recipe follows

Cream butter and sugar.  Beat in eggs, one at a time, until all is smooth.

Sift dry ingredients and add to creamed mixture a little at a time along with the buttermilk.  Beat 3 minutes; add vanilla.  Beat 1 more minute and pour into 9-inch layer cake pans that have been greased and floured .  Bake 25 minutes in a 350 degree oven.  Cool and frost with Cocoa Spice Frosting.

RECIPE:  Cocoa Spice Frosting

6 tablespoons butter, softened

1 egg yolk

3 cups powdered confectioners’ sugar

1 and 1/2 tablespoons cocoa powder

1 and 1/2 teaspoons CINNAMON POWDER

3/4 teaspoon KRUM KAKE DESSERT SPICE

2 tablespoons hot coffee (instant coffee stirred into hot water works very well)

1/4 teaspoon vanilla extract

Cream butter and egg yolk together.  Sift dry ingredients; add to creamed mixture alternately with hot coffee.  Add vanilla and beat until smooth.  Stir in extra coffee if needed to attain desired spreadable consistency.

 

RECIPE:  Krum Kake Kookie Krinkles

2 sticks butter

2 cups brown sugar, firmly packed

2 large eggs

3/4 cup dark molasses

4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

3 tablespoons KRUM KAKE DESSERT SPICE

2 tablespoons vanilla extract

Granulated sugar

Cream butter, brown sugar, eggs and molasses together; set aside.

Sift flour, soda, salt and KRUM KAKE DESSERT SPICE together; beat into butter/sugar mixture.  Add vanilla and mix well.

Chill 4 hours.

Roll into 1-inch balls, dip into granulated sugar and place on greased cookie sheet.  Sprinkle with a few drops of ice water and bake at 325 degrees for 10 minutes or until light brown.

Yield:  About 5 dozen cookies

 

RECIPE:  Denton County Chili Sauce

9 pounds fresh tomatoes; peeled, seeded and chopped

2 large onions, chopped

4 cups light brown sugar, firmly packed

1/4 cup salt

1 tablespoon COARSE GRIND BLACK PEPPER

2 teaspoons YELLOW MUSTARD POWDER

1 teaspoon CELERY SEEDS

1 tablespoon KRUM KAKE DESSERT SPICE

4 cups malt vinegar

Combine all ingredients except vinegar in a kettle.  Simmer for 1 hour or until reduced by 1 third.  Stir frequently to prevent scorching.

Add vinegar and simmer 1 and 1/2 hours or until thickened, being attentive to stirring.

*Use as you would any tomato-based condiment:

Dress burgers and hot dogs.

Serve beside French fries.

Mix with horseradish and serve with seafood.

Blend with prepared mustard and pickle relish for a sandwich spread.

*Mix with wine, vinegar or soy sauce for meat marinades and mopping sauces.

*Include in recipes calling for tomato ketchup.

Yield:  About 8 cups

 

 

 

 

 

 

 

Print Friendly

Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

Reviews

There are no reviews yet.

Be the first to review “Krum Kake Dessert Spice (100% Organic)”