PUMPKIN CHEESECAKES WITH

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1 GINGERSNAP PUMPKIN CHEESECAKES WITH CRUST Delectable mini cheesecakes using Einstein Bros. Pumpkin Shmear with a gingersnap crust and whipped cream topping. MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST 6oz. Gingersnaps 2 Tbsp Butter 3 tubs Einstein Bros. Pumpkin Shmear 1 Tbsp Granulated Sugar ¼ cup All Purpose Flour 1 Tbsp Vanilla Extract 2 large Eggs (plus 1 egg yolk) ¼ cup Sour Cream ¼ cup Heavy Cream DIRECTIONS Crust DIRECTIONS Custard 1. Crush 6 oz gingersnaps in a plastic bag using a rolling pin until fine crumbs. 2. Melt butter. 3. In medium bowl, mix melted butter with cookie crumb until blended. 4. Place muffin cups in muffin pan and spray inside cups with pan spray. 5. Place one heaping Tbsp of crumb mixture in each cup. 6. Press the crumb mixture very firmly using your fingertips or the smooth bottom of a glass or measuring cup. Set aside. 1. Place pumpkin shmear, sugar, flour, vanilla extract, eggs, sour cream and heavy cream in a large mixing bowl and blend thoroughly. 3. Place ¼ cup of custard mixture into each cup. 4. Place the muffin pan containing the mini cheesecakes in a larger roasting pan, that is at least 1 deep, then place it in the oven. 5. Fill roasting pan with hot tap water until it comes ½ of way up the sides of the cup. 6. Bake at 350 F for minutes. The time will vary depending on your oven. When done, a toothpick should come out clean. The top may start to crack on some of the cakes. 7. Turn oven off, crack door & leave for 30 minutes. 8. Gently remove the muffin pan from the oven and leave behind the pan of water. Come back for it when the oven has cooled. 9. Allow to cool on a cooling rack at room temp. for minutes. 10. Cover pan with plastic wrap and place in the refrigerator to completely cool for at least 4 hours. Overnight is preferred. 11. Remove cakes from pan and serve.

2 HONEY PUMPKIN PECAN COOKIES WITH ALMOND ICING The perfect combination of spicy pumpkin flavors and creamy honey almond icing using our famous Einstein Bros. Shmear. It s pumpkin-licious! PUMPKIN PECAN CO0KIES & HONEY ALMOND ICING 1 ¼ cup Butter (room temperature) 1 cup Sugar 1 tub Einstein Bros. Pumpkin Shmear (room temp) DIRECTIONS Cookies 1. Cream butter and sugar (approx. 5 minutes w/mixer). Scrape down bowl. 2. Add egg yolk, heavy cream and Pumpkin Shmear until just blended. 3. Sift together cake flour and pumpkin pie spice. 4. Gradually add sifted cake flour and pumpkin pie spice. Mix just until flour is absorbed. Dough will be fairly sticky. 5. Fold in toasted chopped pecans (optional). 1 Egg Yolk 2 Tbsp Heavy Cream 2 cups Cake Flour 1 tsp Pumpkin Pie Spice 1 ½ cups Pecan Halves (optional-toasted & chopped; plus more halves for topping cookie) 8oz. Vanilla Frosting (½ 16 oz container) ½ tub Einstein Bros. Honey Almond Shmear 6. Place dough on parchment paper and form log shape 12 long x 2½ diameter. 7. Refrigerate log at least 4 hours or overnight. 8. Preheat oven to 350 F. 9. Cut the log into ¼ thick slices. 10. Place cookies approximately 1½ apart on an ungreased cookie sheet and bake at 350 F for minutes or until edges are golden brown. 11. Cool on wire rack. DIRECTIONS Icing 1. Mix together vanilla frosting and Honey Almond Shmear until blended. 2. Spread ½ tsp on each cookie. 3. Place 1 pecan half on center of each cookie on top of icing. Plate and serve. Contains nuts.

3 HERBS, APPLES BAGEL STUFFING WITH & CRANBERRIES A tasty twist on traditional stuffing using any of Einstein Bros. delicious bagel flavors. Blend with celery, onions and seasonings to complete the perfect holiday meal. BAGEL STUFFING WITH HERBS, APPLES & CRANBERRIES 6 each Day Old Bagels cut into ½ cubes (Plain or Cranberry) ½ cup Carrots (shredded) 1 cup Celery (¼ diced) 1 cup Yellow Onions (¼ diced) DIRECTIONS ½ cup Mushrooms (½ diced - domestic or cremini) ¼ cup Craisins ¼ cup Dried Apples (¼ diced) ½ cup Butter 1 quart Chicken Broth 4. Add diced bagels and dried fruit. 1. Bring chicken broth and butter to a boil. 5. Fold together until all ingredients are well mixed. 2. Add vegetables, honey and spices. 6. Place stuffing into a greased Boil for 3 minutes. 9 x13 pan. 3. Remove from heat. 2 Tbsp Honey ½ tsp Poultry Seasoning Salt to taste 7. Bake at 400 F uncovered for minutes or until desired texture is achieved (bake longer for drier stuffing; shorter for moist stuffing). NOTE: If stuffing a 12-15# Turkey, decrease chicken broth by 1 cup.

4 GINGERSNAP PUMPKIN CHEESECAKES WITH CRUST Delectable mini cheesecakes using Noah s Pumpkin Shmear with a gingersnap crust and whipped cream topping. MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST 6oz. Gingersnaps 2 Tbsp Butter 3 tubs Noah s Pumpkin Shmear 1 Tbsp Granulated Sugar ¼ cup All Purpose Flour 1 Tbsp Vanilla Extract 2 large Eggs (plus 1 egg yolk) ¼ cup Sour Cream ¼ cup Heavy Cream DIRECTIONS Crust DIRECTIONS Custard 1. Crush 6 oz gingersnaps in a plastic bag using a rolling pin until fine crumbs. 2. Melt butter. 3. In medium bowl, mix melted butter with cookie crumb until blended. 4. Place muffin cups in muffin pan and spray inside cups with pan spray. 5. Place one heaping Tbsp of crumb mixture in each cup. 6. Press the crumb mixture very firmly using your fingertips or the smooth bottom of a glass or measuring cup. Set aside. 1. Place pumpkin shmear, sugar, flour, vanilla extract, eggs, sour cream and heavy cream in a large mixing bowl and blend thoroughly. 3. Place ¼ cup of custard mixture into each cup. 4. Place the muffin pan containing the mini cheesecakes in a larger roasting pan, that is at least 1 deep, then place it in the oven. 5. Fill roasting pan with hot tap water until it comes ½ of way up the sides of the cup. 6. Bake at 350 F for minutes. The time will vary depending on your oven. When done, a toothpick should come out clean. The top may start to crack on some of the cakes. 7. Turn oven off, crack door & leave for 30 minutes. 8. Gently remove the muffin pan from the oven and leave behind the pan of water. Come back for it when the oven has cooled. 9. Allow to cool on a cooling rack at room temp. for minutes. 10. Cover pan with plastic wrap and place in the refrigerator to completely cool for at least 4 hours. Overnight is preferred. 11. Remove cakes from pan and serve.

5 HONEY PUMPKIN PECAN COOKIES WITH ALMOND ICING The perfect combination of spicy pumpkin flavors and creamy honey almond icing using our famous Noah s Shmear. It s pumpkin-licious! PUMPKIN PECAN CO0KIES & HONEY ALMOND ICING 1 Egg Yolk 2 Tbsp Heavy Cream 1 ¼ cup Butter (room temperature) 2 cups Cake Flour 1 cup Sugar 1 tub Noah s Pumpkin Shmear (room temp) 1 tsp Pumpkin Pie Spice 1 ½ cups Pecan Halves (optional-toasted & chopped; plus more halves for topping cookie) 8oz. Vanilla Frosting (½ 16 oz container) ½ tub Noah s. Honey Almond Shmear DIRECTIONS Cookies DIRECTIONS Icing 1. Cream butter and sugar (approx. 5 minutes w/mixer). Scrape down bowl. 2. Add egg yolk, heavy cream and Pumpkin Shmear until just blended. 3. Sift together cake flour and pumpkin pie spice. 4. Gradually add sifted cake flour and pumpkin pie spice. Mix just until flour is absorbed. Dough will be fairly sticky. 5. Fold in toasted chopped pecans (optional). 6. Place dough on parchment paper and form log shape 12 long x 2½ diameter. 7. Refrigerate log at least 4 hours or overnight. 8. Preheat oven to 350 F. 9. Cut the log into ¼ thick slices. 10. Place cookies approximately 1½ apart on an ungreased cookie sheet and bake at 350 F for minutes or until edges are golden brown. 11. Cool on wire rack. 1. Mix together vanilla frosting and Honey Almond Shmear until blended. 2. Spread ½ tsp on each cookie. 3. Place 1 pecan half on center of each cookie on top of icing. Plate and serve. Contains nuts.

6 HERBS, APPLES BAGEL STUFFING WITH & CRANBERRIES A tasty twist on traditional stuffing using any of Noah s delicious bagel flavors. Blend with celery, onions and seasonings to complete the perfect holiday meal. BAGEL STUFFING WITH HERBS, APPLES & CRANBERRIES 6 each Day Old Bagels cut into ½ cubes (Plain or Cranberry) ½ cup Carrots (shredded) 1 cup Celery (¼ diced) 1 cup Yellow Onions (¼ diced) DIRECTIONS ½ cup Mushrooms (½ diced - domestic or cremini) ¼ cup Craisins ¼ cup Dried Apples (¼ diced) ½ cup Butter 1 quart Chicken Broth 4. Add diced bagels and dried fruit. 1. Bring chicken broth and butter to a boil. 5. Fold together until all ingredients are well mixed. 2. Add vegetables, honey and spices. 6. Place stuffing into a greased Boil for 3 minutes. 9 x13 pan. 3. Remove from heat. 2 Tbsp Honey ½ tsp Poultry Seasoning Salt to taste 7. Bake at 400 F uncovered for minutes or until desired texture is achieved (bake longer for drier stuffing; shorter for moist stuffing). NOTE: If stuffing a 12-15# Turkey, decrease chicken broth by 1 cup.

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