Need some ideas for a delicious Valentine's breakfast? Look no further. Lucky Leaf has come us with some delicious easy recipes! These would be just sweet treats for your family, co-workers or children's classmates.
- nonstick cooking spray
- 118.25-ounce package devil's food cake mix
- 121-ounce can LUCKY LEAF® Premium Strawberry Pie Filling
- 3eggs, lightly beaten
- 1 ⅓cups dairy sour cream
- 1egg, lightly beaten (separate mixture)
- ¼cup sugar
- 2Tablespoons all purpose flour
- 1teaspoon vanilla
Preheat oven to 350 °F.
Lightly coat 24 to 30, 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
In a large mixing bowl, stir together the cake mix, pie filling and 3 eggs until moistened.
Remove 1 cup of the batter and set aside. Divide remaining batter among prepared muffin cups filling each about half full.
In a medium bowl, whisk together sour cream, 1 egg, sugar, flour and vanilla until smooth. Spoon small mounds of reserved batter over sour cream mixture in each cup (batter will not cover sour cream layer).
Bake for 25 minutes or until tops spring back when lightly touched.
Remove and cool in pans on wire racks for 15 minutes. Loosen edges and remove from pans. Cool completely. Chill within 2 hours. Makes 24
- 121-ounce can LUCKY LEAF® Premium Apple Pie Filling
- 118.25-ounce package spice cake mix
- 1Tablespoon butter
- 2Tablespoons packed brown sugar
- ¼cup pretzels, crushed
- 3Tablespoons pecans, chopped
- vanilla ice cream
Preheat oven to 350°F.
Grease or line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside.
Chop one can of LUCKY LEAF Premium Apple Pie Filling into bite-sized chunks. Reserve 1/2-cup of LUCKY LEAF Premium Apple Pie Filling for topping.
In a large mixing bowl combine cake mix, eggs and LUCKY LEAF Premium Apple Pie Filling. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick).
Fill prepared muffin cups about 2/3 full with cake batter.
Bake about 20 minutes or until tops spring back when lightly touched.
Cool in cups on a wire rack for 5 minutes. Remove from cups and cool completely.
For streusel: In a small skillet melt butter over medium heat. Add brown sugar and stir to combine. Add pretzels and pecans. Cook and stir for 1 minute. Remove from heat and set aside.
Place each cupcake on a dessert dish. If using paper cups, pull paper down around bottom of cupcake.
Top cupcake with a small scoop of ice cream, then top with reserved LUCKY LEAF Premium Apple Pie Filling and streusel.
- 1teaspoon Cinnamon, ground
- 2packages Refrigerated pie crusts (3 crusts)
- 121-ounce can LUCKY LEAF® Premium Blueberry Pie Filling
- 1Tablespoon Milk
- 1Tablespoon Sugar
Preheat oven to 400° degrees.
Unroll the 3 refrigerated crusts. Using a 4-5” circle cookie cutter (or even the rim of a glass/bowl), cut out 12 circles of dough.
Spray the muffin tin with cooking spray. Lay each circle on top of the muffin hole and gently press down to the bottom and along the sides, covering the whole muffin cup. The side crust should come to just below the top of the muffin cup.
Fill each with 2 large tablespoons of pie filling.
Cut ½” strips of dough and lay down in an overlapping pattern to make lattice tops. Use a pastry brush to brush the lattice of each mini pie with an egg wash (egg and milk combined). Mix together cinnamon and sugar and sprinkle on top of each pie.
Bake for 16-20 minutes, or until they are golden brown.
Let pies cool slightly before removing from the tins Makes 24.
You can go to Lucky Leaf's website for many more inspiring recipes!