Breakfast Burritos with Fluffy Eggs

Ingredients:

Burritos:

  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. salt
  • 3/4 C. shortening
  • 3/4 C. hot tap water

Filling:

  • 24 lg. eggs
  • salt and pepper, to taste
  • 2 Tbsp. Clabber Girl Baking Powder
  • 3 lg. bell peppers, diced
  • 30 oz. canned diced tomatoes and green chilies
  • 8 oz. shredded sharp Cheddar cheese
  • 16 oz. sour cream
  • 8 oz. salsa

Directions:

Burritos Preparation:

Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.

Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen burritos.

Filling Preparation:

Crack eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder. Beat the eggs until everything is fully incorporated. Melt the butter in a large skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.

Heat diced bell peppers, tomatoes and chilies in a saucepan. Add salt and pepper, to taste.

Assembly:

Place a burrito on a plate. Spread 1-2 generous Tbsp. of sour cream in the middle. Add fluffy scrambled eggs, then bell pepper-tomato-chili mixture and top with shredded sharp Cheddar cheese. Fold the top and bottom of the burrito in towards the center, then fold the left side over the filling and roll into burrito shape.

Serve with additional sour cream and salsa.

Miracle on 7th Street Event

Clabber Girl Bake Shop Café Sales to be Donated to Two Local Children’s Charities During ‘Miracle on 7th Street’

Chances And Services for Youth (CASY) and Borrowed Hearts named as the benefiting children’s organizations

TERRE HAUTE, IN, November 12, 2019— Clabber Girl Corporation is proud to announce that the proceeds of all sales at the Clabber Girl Bake Shop Café on Friday, December 6th and Saturday, December 7th will be donated to two local children’s charities as part of Clabber Girl’s participation in the 2019 ‘Miracle on 7th Street’ event.


The two benefiting charities are Chances And Services for Youth (CASY) and Borrowed Hearts. Both organizations are making tremendous impacts on the community to improve the lives of children. All monies donated to these two worthy causes will be used locally by the charities.


Clabber Girl Bake Shop Café sales during breakfast and lunch on Friday, December 6th and Saturday, December 7th as well as sales during First Friday Chef’s Night on Friday, December 6th will be donated to Chances And Services for Youth (CASY) and Borrowed Hearts. The December theme for Chef’s Night is ‘Breakfast for Dinner’.


Keeping with Clabber Girl’s annual tradition, the Clabber Girl Museum and Bake Shop Café will be decorated with a colorful display of holiday trees and Clabber Girl will be a train stop for the ‘Miracle on 7th Street’ event.
For more information about ‘Miracle on 7th Street’, please visit: https://www.facebook.com/MiracleOn7thStreetTerreHaute/


About Chances And Services for Youth (CASY): CASY collaborates and networks with local, state, and national non-profit organizations, businesses, and governmental/law enforcement agencies to provide cost-effective programs for infants through college-age children and their families.


About Borrowed Hearts: The Borrowed Hearts mission is to help every foster family by sharing, helping, inspiring, nourishing, and educating. Our goal is to raise awareness for fostering and the needs these families have through community partnerships and advocacy. All funds raised are used to provide clothing, hygiene, development, and a loving support system for families who willingly give of themselves to care for foster children.


About Clabber Girl Corporation:
Clabber Girl Corporation is the manufacturer of Clabber Girl® Baking Powder, the #1 retail baking powder brand in the nation. For more than 150 years, Clabber Girl has earned the trust of home cooks and culinary professionals alike. Today, Clabber Girl is more than just baking powder; it is a leader in the food industry. Recently, it has expanded its product offerings to include a broader range of cooking and baking ingredients, creating a stronger presence in retail, foodservice and industrial markets. Clabber Girl is a subsidiary of B&G Foods, Inc. (NYSE: BGS).


About B&G Foods:
Based in Parsippany, New Jersey, B&G Foods and its subsidiaries manufacture, sell and distribute high-quality, branded shelf-stable and frozen foods across the United States, Canada and Puerto Rico. With B&G Foods’ diverse portfolio of more than 50 brands you know and love, including Back to Nature, B&G, B&M, Cream of Wheat, Green Giant, Las Palmas, Le Sueur, Mama Mary’s, Maple Grove Farms, Mrs. Dash, New York Style, Ortega, Polaner, SnackWell’s, Spice Islands and Victoria, there’s a little something for everyone. For more information about B&G Foods and its brands, please visit www.bgfoods.com.

Hazelnut Dipped Pretzels

Ingredients

  • 1 C. hazelnut spread
  • 1 Tbsp. unsalted butter, room temperature
  • ½ C. powdered sugar
  • ½ C. brown sugar, packed
  • 60 mini pretzels
  • 2 C. Rex Espresso baking chips (1 bag)

Directions

In the bowl of a stand mixer, blend together the hazelnut spread and butter.
Add the powdered sugar and brown sugar. Blend until thoroughly combined.
Roll the hazelnut butter mixture into small balls (about two tsp. each).
Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with
remaining hazelnut balls and pretzels.
Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.
Remove from heat and continue to stir until completely melted.
Working one at a time, dip a hazelnut filled pretzel into the melted Rex
Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.
Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

Pumpkin Mug Cake

Ingredients:

  • 2 Tbsp. water
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. sugar
  • ½ tsp. vanilla extract
  • ½ tsp. Clabber Girl Baking Powder
  • 1 tsp. pumpkin pie spice
  • ¼ C. all-purpose flour

Direction:

Whisk water, oil, puree, sugar, vanilla, baking powder, pumpkin pie spice and flour together.

Spoon the mixture into one 8 oz. mug. Microwave on high 1 1/2 minutes until top has set.

Microwave ovens below 1000 watts may require additional cook time to reach proper internal temperature of 210° F. Let stand one minute before enjoying.

Top with melted chocolate, chopped nuts, additional pumpkin pie spice and/or whipped cream as desired.

Top 3 Pumpkin Spice Latte Inspired Recipes

Pumpkin Spice Latte Bread

Ingredients:

Bread:

  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips

Topping:

  • ¼ C. all-purpose flour
  • ¼ C. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, cut into bits

Directions

Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.

Batter:

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add Rex Espresso baking chips and gently fold into batter. Pour batter into prepared pan.

Topping:

Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.

Pumpkin Spice Latte Muffins

Ingredients:

  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips, divided

Directions

Preheat oven to 350° F. Line a muffin pan with paper baking cups.

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add 3/4 C. Rex Espresso baking chips and gently fold into batter. Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. on top of muffins before baking.

Bake at 350° F for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack. Top with cream cheese frosting to change these muffins into cupcakes!

Pumpkin Spice Latte Cookies

Ingredients:

Cookie Dough

  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp Clabber Girl Baking Soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 C. Rex Espresso baking chips (one bag)

Directions:

In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, baking powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Gently fold in Rex baking chips. Refrigerate dough for at least 2 hours, until firm.

Line baking sheets with parchment paper and preheat oven to 350° F. Scoop chilled dough by the tablespoonful, shape into a dough ball and place cookies 1-inch apart on baking sheets. Bake for 12 to 15 minutes.

Rex Espresso Baking Chips

Clabber Girl Corporation is proud to announce the launch of Rex Coffee ‘Espresso Baking Chips’ which marry two flavors Americans love: coffee and chocolate. The baking chips, which are exclusive to Walmart stores, are now available at over 2,000 US locations and retail for $2.47 per bag.

For the launch of the Rex Coffee Espresso Baking Chips at Walmart stores, an exclusive digital cookbook is available for download by clicking here. The cookbook features 15 recipes which highlight the flavor and aroma of this unique product.

ARE YOU A BLOGGER/INFLUENCER?
Clabber Girl Corporation is looking for bloggers, photographers and influencers to try out the Rex Espresso Baking Chips FOR FREE! Just fill out this short form and if you qualify, we will send you a free 12 oz bag of chips.

    Guinness Pie

    We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

    • 3 med. onions, sliced
    • 1 Tbsp. olive oil
    • salt and pepper, to taste
    • 1 sprig rosemary
    • 3 garlic cloves, minced
    • 1 Tbsp. unsalted butter
    • 2 stalks celery, finely sliced
    • 2 carrots, peeled and sliced
    • 1 C. mushrooms, sliced
    • 1 1/2 lbs. top sirloin
    • 1 Tbsp. all-purpose flour
    • 1 bottle (12 oz) Guinness® Beer
    • 2 C. white cheddar cheese, shredded
    • 2 sheets puff pastry
    • 1 egg, beaten

    Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

    Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

    Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

    Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

    Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

    Butter Pecan Cookies with Buttercream Swirls

    Butter Pecan Cookies 3Butter Pecan Cookies

    Yield: 12

    Ingredients

    Cookie Dough:

    • 1 C. all-purpose flour
    • 1/4 tsp. salt
    • 1 tsp. Clabber Girl Baking Soda
    • 1/2 C. butter, softened
    • 1/4 C. packed brown sugar
    • 1 egg, separated
    • 1/2 tsp. vanilla extract
    • 1/2 C. finely chopped pecans

    Buttercream Frosting:

    • 3/4 C. butter, softened
    • 1 3/4 C. powdered sugar
    • 2 Tbsp. milk
    • 1 tsp. vanilla extract
    • Food coloring, if desired

    Directions

    Butter Pecan Cookies 1

    Cookie preparation:

    Preheat oven to 300° F. Line a baking sheet with parchment paper, then set aside.

    Whisk together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, egg yolk and vanilla. Add flour mixture and mix until blended.

    Shape dough into 1-inch size dough balls. You may roll them by hand or use a small scoop. Roll them in a beaten egg white, then roll in pecans.

    Place on a greased cookie sheet about 2-inches apart. Gently flatten cookies. Bake in a 300° F. oven for 8-10 minutes.

    Remove from baking sheet onto cooling rack, completely cool before frosting.

    Buttercream frosting:

    Beat the butter, powdered sugar, milk and vanilla until creamy. Add food coloring, if using. Use a piping bag to add a swirl of frosting to the top of each cookie.

    Butter Pecan Cookies 2

    Lemon Poppy Seed Pancakes

    Lemon Poppy Seed Pancakes

    Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.

    Ingredients:

    • 2 C. all-purpose flour
    • 1/3 C. granulated sugar
    • 1 tsp. Clabber Girl Baking Powder
    • 1 tsp. Clabber Girl Baking Soda
    • pinch salt
    • 2 C. buttermilk
    • 2 lg. eggs, lightly beaten
    • 2 Tbsp. melted butter
    • Zest of 4 lemons
    • 1/3 C. poppy seeds
    • Blueberry preserves or syrup, for serving

    Directions

    Preheat griddle on medium heat for about 10 mins.

    In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

    Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.

    Serve warm with blueberry preserves or syrup.

    Orange Thyme Corn Bread

    Orange Thyme Corn Bread

    For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.

    Ingredients

      • 1 C. all-purpose flour
      • 1 C. yellow cornmeal
      • 4 Tbsp. sugar
      • 1 Tbsp. Clabber Girl Baking Powder
      • 1 tsp. salt
      • 2 eggs, beaten
      • 1 C. milk
      • 1/4 C. vegetable oil
      • Zest of one orange
      • 1-2 Tbsp. fresh thyme, minced

    Directions

    Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.

    In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

    To the flour mixture, add eggs, milk and oil. Stir to combine.

    Add the zest of one orange and the fresh thyme to the batter and stir to combine.

    Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.