Happy Thanksgiving from the Zyris Team! We are thankful for you. We hope that this Thanksgiving is filled with delicious food, laughter and meaningful moments with friends and family.
At Zyris, we love to eat. We have popcorn daily and potlucks regularly. As expected, there are a few excellent cooks in our company whose recipes have made it into a Zyris employee cookbook. As a small token of our appreciation, we wanted to share with you some dessert recipes from this cookbook. Enjoy!
Sopapilla Cheesecake Pie Bar
Mabel de la Torre made this recipe was made for a Fiesta Potluck party. It was a big hit!
2 (8 ounce) packages cream cheese, softened
1 3/4 cups white sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
Preheat an oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a medium bowl until smooth.
Unroll the cans of crescent roll dough an press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Melt butter and brush on top of crescent dough. Stir together 3/4 cup of sugar and cinnamon. Sprinkle over the top.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares.
Candy Cane Cookies
1 c soft shortening (or use half butter)
1 c confectioners’ sugar
1 1⁄2 tsp almond flavoring (or peppermint flavor)
1 tsp. vanilla
2 1⁄2 c flour
1 tsp salt (optional)
1⁄2 tsp red food coloring
Heat oven to 375. Mix well shortening (or shortening and butter), sugar, egg, and flavorings. Mix flour, salt add to shortening, sugar and egg mixture until dough forms a ball. Divide dough in half, Blend red food coloring into one half, roll 1 tablespoon of each color dough on lightly floured board into a strip about 4” long. Place stripes side by side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake 9 minutes, or until lightly browned.
While still warm, roll in powdered sugar to evenly coat cookies or sprinkle with mixture of 1/2 cup crushed peppermint stick candy and 1⁄2 cup powdered sugar. Make complete cookies one at a time. If all the dough of one color is rolled out first, they dry out
Bake for 9 minutes. Makes about 4 dozen
Fruit in Crust Cheesecake
1 c flour
2/3 c packed brown sugar
1⁄2 tsp. baking powder
1⁄2 c butter (melted)
1⁄2 c powder sugar
2 tablespoon milk
1 1⁄2 tsp vanilla
10 to 12-ounce jar (3/4 – 1 cup) fruit preservatives
1 package (3oz) cream cheese
Preheat oven 350 degrees. Mix flour, brown sugar, baking power, melted butter until crum-
bly. Reserve 1 cup crumbs. Pat remainder on the bottom and sides of 9” pie pan.
10 to 12-ounce jar (3/4 – 1 cup) any fruit preservatives. Spread over unbaked crust; sprinkle reserved 1 cup crumb mixture over preserves pat gently.
Bake at 350 for 20 to 25 minutes until golden brown; cool fill with pudding or blend in small mixer bowl until smooth—powered sugar, milk, vanilla and 1 package (3oz) cream cheese, softened fold 2 cups sweetened whipped cream or whip cream substitute into mixture. Spoon into baked pie crust. Store in refrigerator.
Cherry Pie Bar
1 cup of butter softened
2 cups of sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp almond extract
3 cups all purpose flour
2 cans of cherry pie filling (can use just 1 if you need to)
Preheat Oven to 350 degrees.
In a mixing bowl, cream your butter, sugar. Add eggs and vanilla extract, beat well to mix. Add flour and salt. Mix well.
Spread half of the batter in a greased 9×13 pan, spoon the pie filling over the batter. Randomly drop tablespoons remaining batter over the pie filling.
Bake for 35 min or until a toothpick comes out clean.
For glaze: mix 1 cup powdered sugar, 1 tsp almond extract, 2 tsp milk and drizzle on
Cool for 1 hour.
2 1⁄4 cup flour
2 tsp. soda
1 tsp cinnamon
1 tap ginger
1⁄2 tsp cloves
1 cup (firmly packed) brown sugar
3⁄4 cup shortening
1/3 cup molasses
Pour flour onto waxed paper. Add soda and spices; stir well. Combine remaining ingredients. Add to dry ingredients. Mix well. Shape dough into balls; roll in sugar. Place on ungreased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.
Mom’s Peanut Blossoms Cookies
1 3⁄4 cup flour
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 cup sugar
1⁄2 cup shortening
2 tablespoon milk
1 tsp. vanilla
48 candy kisses
1⁄2 cup peanut butter
Preheat oven to 375 degrees. Yields about 48 cookies.
Combine all ingredients except candy in large mixing bowl. Mix until dough forms.
Shape into balls and roll each in sugar. Place on ungreased cookie sheets.
Bake at 375 for 10 to 12 minutes.
Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around the edge.