Author: Jason & Angie Dumont

Cactus Chip – Orange Muffins

By Nancy Casey

Preparation time: 20 minutes

Cook time: 15 – 19 minutes

Makes: 11 – 12 muffins

Ingredients:

• 2 ¼ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup Prickly Pear Cactus Chips (or substitute with dehydrated cranberries)
• 1 tablespoon orange zest (2 large oranges)
• 1 cup granulated sugar
• 2 large eggs
• ½ cup orange juice (freshly squeezed)
• ½ cup plain or vanilla Greek yogurt
• 1 teaspoon vanilla extract
• ½ cup salted butter, melted

Directions:

1. Preheat oven to 350 degrees (345 degrees for convection oven)
2. Prepare muffin tin with liners and spray with non-stick spray
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and Prickly Pear Cactus Chips, set aside
4. In a large bowl, using a mixer, blend orange zest, sugar, eggs, orange juice, yogurt and vanilla extract until well blended
5. With a wooden spoon, add dry ingredients to the wet mixture and stir until incorporated
6. Stir in melted butter until batter is smooth and Prickly Pear Cactus Chips are dispersed throughout (do not overmix)
7. Divide evenly in muffin cups
8. Bake for 15 – 19 minutes until toothpick inserted comes out clean
9. Store in air-tight container for 2 days or in the refrigerator for a week
10. To freeze, place them in a freezer bag
11. To serve hot – put in microwave for 30-45 seconds

Gluten-free option: substitute all-purpose flour with almond flour or favorite gluten-free flour

Dairy-free option: switch yogurt and butter with olive or avocado oil

“Enjoy the wonderful, unique flavor the Prickly Pear Cactus Chips gives”

Prickly Pear Mesquite Biscotti Cookie

Ingredients:

• 1  2/3 cup all-purpose flour
• 1/3 cup mesquite flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest
• ½ cup pecan pieces
• 2/3 cup Prickly Pear Cactus Chips (may substitute with ½ cup dehydrated cranberries)
• Dark chocolate melting wafers (optional)

Directions:

1. Preheat oven to 350 degrees F (345 degrees for convection oven). Line a baking sheet with parchment paper.
2. In a medium size bowl, whisk together the all-purpose flour, mesquite flour, baking powder, salt, cinnamon and allspice. Set aside.
3. In a large mixing bowl, cut the softened butter into pieces. Add brown sugar and using an electric mixer, beat the butter and sugar together until creamy.
4. Add eggs, vanilla and lemon zest. Mix until well combined.
5. Add half the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed. Add the rest and beat until well blended, scraping as needed.
6. Stir or fold in the nuts and Prickly Pear Cactus Chips until well dispersed.
7. Divide the dough in half. Shape each half into a ball and place it on the prepared baking sheet. Use your hands to shape each ball into a log that is about 8 inches long and about ¾-inch thick, evenly flattened. Do not overwork dough.
8. Bake for 20 – 25 minutes, until lightly golden and center of the logs spring back and are almost firm.
9. Let the logs cool on the baking sheet for 30 minutes.
10. Reduce oven temperature to 325 degrees F (320 degrees F for convection oven).
11. Use a sharp knife to cut the logs on the diagonal about ½-inch wide. Press the knife straight down without sawing.
12. Separate the biscotti on the baking sheet standing top side up. Bake for 15 – 18 minutes more, until dry. The centers of the cookies will be sightly soft and will crisp as they cool.
13. When completely cooled, drizzle cookie tops with melted chocolate at a diagonal.
14. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months. Makes 18 – 20 cookies.

Classic Prickly Pear Cheescake

Topping:

• 1 pound (16 ounces) sour cream
• 1 – 5 ounce jar Cheri’s Prickly Pear Cactus Jelly

Instructions for Topping:

1. Stir jelly into sour cream to break up jelly clumps.
2. Stir periodically while preparing the filling for better incorporation and more vibrant color. Set aside.

Filling:

• 4 – 8-ounce packages (2 pounds) cream cheese, room temperature
• 1 ¼ cup sugar
• 2 teaspoons lemon extract
• 4 eggs

Instructions for Filling:

1. Using a food processor or mixer, beat cream cheese until creamy.
2. Slowly add sugar while mixing until blended and smooth.
3. With mixer on low speed, add lemon extract and eggs, one at a time until incorporated. Pour over crust.
4. Bake for 50 – 55 minutes (45 – 50 minutes for convection oven)
5. Remove from oven and immediately pour topping onto cheesecake and bake for 5 minutes. Remove to cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri’s Prickly Pear Cactus Syrup on top before serving each slice. Serves16.