Entenmann’s Recipes
Do you like to bake? How about chocolate chip cookies, old banana cake, crumb cake, donuts, apple crumb cake, cupcakes, raspberry Danish, raisin sweet rolls, pound cake, Louisiana crunch cake, etc? Check out some of our Entenmann’s recipes -
Entenmann’s Chocolate Chip Cookies
• ½ cup white sugar
• ½ cup brown sugar
• 2 eggs
• 10 tablespoons butter, softened
• 1 teaspoon pure vanilla extract
• 1 ½ tablespoons molasses
• 2 cups flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer with the paddle attachment, mix two sugars until combined. Add eggs and beat until pale in color, about one minute. Add butter, vanilla and molasses and blend about 30 more seconds.
3. In a small bowl, sift flour, salt and baking soda and add half to the wet mixture. Mix well and add second half of flour mixture. Mix again. Add chocolate chips and mix just long enough to incorporate chips into mixture.
4. On parchment-lined cookie sheets, drop one ounce spoonful’s of batter leaving a few inches between drops.
5. Bake for about 6 ½ minutes (give or take depending on your oven). When you remove them, they will not look completely cooked so don’t be tempted to cook them longer. (The Entenmann’s cookie is a soft cookie.) Also, only bake one pan at a time in the center of your oven.
6. Slide parchment off pan and let cookies cool on the parchment on your counter until completely cool. Don’t be tempted to remove them or touch them until they have cooled completely.
7. Once cool, using a sharp edged spatula, gently pry them from the paper. Remember, they will be soft but if cooled properly, be firm enough to handle.
Entenmann's Apple Crumb Cake
1/3 cup butter
4 Granny Smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners' sugar
3 tablespoons butter
1/4 teaspoon cinnamon
Melt butter in large skillet. Pare, core and slice apples to 1/2-inch
pieces. Add apples to butter and cook, stirring, 8 minutes until tender.
Stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes,
stirring until thickened. Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast. In small
saucepan, combine water and butter. Heat on low flame until 120 degrees.
Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and
3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in.
Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well-floured work
surface, roll to 14 by 12 inches. Place on sheet. Spread 1/2 filling
lengthwise down center of the dough. Starting about 3/4-inch from
filling, cut 1-inch wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling. Fold
ends over filling. Brush large piece of waxed paper with vegetable oil.
Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven to 375
degrees. Combine rest of ingredients for topping. Sprinkle over loaves.
Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.
Entenmanns Pound Cake
• 3/4 pound butter
• 2 cups powdered sugar
• 3 large eggs
• 1 2/3 cup All Purpose flour
• 1 tablespoon vanilla extract or lemon (your choice) Original is lemon.
• Preheat oven to 325F.
• Spray an 8-1/2″ Pyrex loaf dish with Pam.
• Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, continue beating for 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes
• Add 3rd egg, rest of flour and extract, beating 2 minutes.
• Spread batter evenly in prepared loaf dish.
• Bake 65 minutes or until tester inserted into center comes out clean.
• Cool in baking dish on wire rack 30 minutes.
Entenmann's Low-Fat Cinnamon Raisin Sweet Rolls
Rolls
2 teaspoons active-dry yeast
1/2 cup warm water
1/4 cup granulated sugar
1 2/3 cups bread flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening, melted
3 tablespoons egg substitute
Filling
1/4 cup fat-free butter-flavored spread
1/3 cup light brown sugar
2 tablespoons Wondra flour
2 teaspoons ground cinnamon
1/4 cup raisins
Icing
1/2 cup powdered sugar
2 tablespoons fat-free cream cheese
Couple drops vanilla extract
Pinch salt
1. Dissolve the yeast in the warm water. When the yeast is dissolved, add the sugar and stir until it is dissolved as well. In about 5 minutes, foam will form on the surface. (If foam does not form, your yeast may be too old or the water may be too hot.)
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Melt the shortening in the microwave, set on high, for about 1 minute. Add the melted shortening, egg substitute, and yeast mixture to the flour, and stir by hand until all ingredients are combined. Use your hands to knead the dough for about 5 minutes, then form it into a ball and put it in a covered bowl in a warm spot for 1 to 1 1/2 hours or until it doubles in size.
4. Roll the dough out onto a floured surface so that it is a rectangle measuring 12 inches wide and 18 inches long.
5. Use a spatula to spread the butter-flavored spread evenly over the surface of the dough. Combine the brown sugar, Wondra flour, and cinnamon in a small bowl. Spread this mixture evenly over the surface of the dough. Sprinkle the raisins evenly over the filling.
6. Starting from the top edge, roll the dough down until it forms a long roll. Cut off the ends, then slice the dough into 12 even slices and arrange them, cut side down, in a 9x13-inch greased pan or dish. Cover the pan with plastic wrap and let the rolls rise again for another 1 to 1 1/2 hours in a warm place.
7. Preheat oven to 400 degrees F.
8. Remove the plastic from the pan and bake the rolls for 18 to 22 minutes or until brown.
9. As rolls bake, combine the icing ingredients in a medium bowl with an electric mixer. Mix on high speed for about 1 minute.
10. When the rolls are cool, spread the icing over the top of each one. Cover the baking dish, and store the rolls at room temperature until you are ready to serve them.
Makes 12 rolls
Do you like to bake? How about chocolate chip cookies, old banana cake, crumb cake, donuts, apple crumb cake, cupcakes, raspberry Danish, raisin sweet rolls, pound cake, Louisiana crunch cake, etc? Check out some of our Entenmann’s recipes -
Entenmann’s Chocolate Chip Cookies
• ½ cup white sugar
• ½ cup brown sugar
• 2 eggs
• 10 tablespoons butter, softened
• 1 teaspoon pure vanilla extract
• 1 ½ tablespoons molasses
• 2 cups flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer with the paddle attachment, mix two sugars until combined. Add eggs and beat until pale in color, about one minute. Add butter, vanilla and molasses and blend about 30 more seconds.
3. In a small bowl, sift flour, salt and baking soda and add half to the wet mixture. Mix well and add second half of flour mixture. Mix again. Add chocolate chips and mix just long enough to incorporate chips into mixture.
4. On parchment-lined cookie sheets, drop one ounce spoonful’s of batter leaving a few inches between drops.
5. Bake for about 6 ½ minutes (give or take depending on your oven). When you remove them, they will not look completely cooked so don’t be tempted to cook them longer. (The Entenmann’s cookie is a soft cookie.) Also, only bake one pan at a time in the center of your oven.
6. Slide parchment off pan and let cookies cool on the parchment on your counter until completely cool. Don’t be tempted to remove them or touch them until they have cooled completely.
7. Once cool, using a sharp edged spatula, gently pry them from the paper. Remember, they will be soft but if cooled properly, be firm enough to handle.
Entenmann's Apple Crumb Cake
1/3 cup butter
4 Granny Smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners' sugar
3 tablespoons butter
1/4 teaspoon cinnamon
Melt butter in large skillet. Pare, core and slice apples to 1/2-inch
pieces. Add apples to butter and cook, stirring, 8 minutes until tender.
Stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes,
stirring until thickened. Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast. In small
saucepan, combine water and butter. Heat on low flame until 120 degrees.
Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and
3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in.
Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well-floured work
surface, roll to 14 by 12 inches. Place on sheet. Spread 1/2 filling
lengthwise down center of the dough. Starting about 3/4-inch from
filling, cut 1-inch wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling. Fold
ends over filling. Brush large piece of waxed paper with vegetable oil.
Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven to 375
degrees. Combine rest of ingredients for topping. Sprinkle over loaves.
Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.
Entenmanns Pound Cake
• 3/4 pound butter
• 2 cups powdered sugar
• 3 large eggs
• 1 2/3 cup All Purpose flour
• 1 tablespoon vanilla extract or lemon (your choice) Original is lemon.
• Preheat oven to 325F.
• Spray an 8-1/2″ Pyrex loaf dish with Pam.
• Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, continue beating for 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes
• Add 3rd egg, rest of flour and extract, beating 2 minutes.
• Spread batter evenly in prepared loaf dish.
• Bake 65 minutes or until tester inserted into center comes out clean.
• Cool in baking dish on wire rack 30 minutes.
Entenmann's Low-Fat Cinnamon Raisin Sweet Rolls
Rolls
2 teaspoons active-dry yeast
1/2 cup warm water
1/4 cup granulated sugar
1 2/3 cups bread flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening, melted
3 tablespoons egg substitute
Filling
1/4 cup fat-free butter-flavored spread
1/3 cup light brown sugar
2 tablespoons Wondra flour
2 teaspoons ground cinnamon
1/4 cup raisins
Icing
1/2 cup powdered sugar
2 tablespoons fat-free cream cheese
Couple drops vanilla extract
Pinch salt
1. Dissolve the yeast in the warm water. When the yeast is dissolved, add the sugar and stir until it is dissolved as well. In about 5 minutes, foam will form on the surface. (If foam does not form, your yeast may be too old or the water may be too hot.)
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Melt the shortening in the microwave, set on high, for about 1 minute. Add the melted shortening, egg substitute, and yeast mixture to the flour, and stir by hand until all ingredients are combined. Use your hands to knead the dough for about 5 minutes, then form it into a ball and put it in a covered bowl in a warm spot for 1 to 1 1/2 hours or until it doubles in size.
4. Roll the dough out onto a floured surface so that it is a rectangle measuring 12 inches wide and 18 inches long.
5. Use a spatula to spread the butter-flavored spread evenly over the surface of the dough. Combine the brown sugar, Wondra flour, and cinnamon in a small bowl. Spread this mixture evenly over the surface of the dough. Sprinkle the raisins evenly over the filling.
6. Starting from the top edge, roll the dough down until it forms a long roll. Cut off the ends, then slice the dough into 12 even slices and arrange them, cut side down, in a 9x13-inch greased pan or dish. Cover the pan with plastic wrap and let the rolls rise again for another 1 to 1 1/2 hours in a warm place.
7. Preheat oven to 400 degrees F.
8. Remove the plastic from the pan and bake the rolls for 18 to 22 minutes or until brown.
9. As rolls bake, combine the icing ingredients in a medium bowl with an electric mixer. Mix on high speed for about 1 minute.
10. When the rolls are cool, spread the icing over the top of each one. Cover the baking dish, and store the rolls at room temperature until you are ready to serve them.
Makes 12 rolls
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