Make It Merry & Bright

FESTIVE RECIPES TO CELEBRATE THE SEASON

Table of Contents The holidays are here, and we’re greeting them with open arms! There’s no better time to celebrate the bonds of family and friends— preferably around the table. To that end, we’ve collected our favorite recipes for delicious breakfasts, simple appetizers, savory sides and glorious desserts that will surprise and delight your loved ones. We hope you’ll enjoy them as much as we do. Here’s to a merry holiday season and a bright new year, from all of us at Bob’s Red Mill! •Cranberry Apple Cinnamon Rolls •Sour Cream Coffee Cake with Maple Oat Streusel •Gingerbread Sheet Pan Pancakes •Potato Latke Waffles •Charcuterie Boards 101 •Creamy Mashed Potatoes •Grain Free Stuffing •Gluten Free Green Bean Casserole •Traditional & Gluten Free 1-to-1 Flour Pan Gravy •Shortbread Cookies

•Gluten Free Pecan Pie •Classic Pumpkin Pie •Croquembouche

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Cranberry Apple Cinnamon Rolls

These delightful gluten free sweet rolls are filled with juicy diced apples and spicy cinnamon. Drizzle with icing for extra sweetness. Note: If using whole eggs, watch the dough to see how much liquid you need to add in the end, if any.

INGREDIENTS DOUGH 1 cup warm Water 105–110°F 4 tsp Active Dry Yeast ¼ cup Sugar 3 cups Bob’s Red Mill ® Gluten Free All-Purpose Baking Flour 1 Tbsp + 2 tsp Xanthan Gum 2 tsp Baking Powder 1 ¾ tsp Salt ¼ cup Bob’s Red Mill ® Gluten Free Egg Replacer (prepared according to package directions) or 4 Eggs ¼ cup Olive Oil ½ –1 cup warm Water, as needed Bob’s Red Mill ® White Rice Flour , as needed for flouring

FILLING

½ cup Sugar 1 tsp ground Cinnamon 3 Tbsp softened Butter or Dairy Free Butter 2 cups small-diced Apple ½ cup dried Cranberries ½ cup sliced Almonds

ICING 2 cups Powdered Sugar 2 Tbsp softened Butter or Dairy Free Butter 2–3 Tbsp Vanilla Almond Milk 2 tsp Vanilla Extract

INSTRUCTIONS • Place warm water, yeast and sugar in a small bowl; let sit for 5 minutes or until active and bubbly. In the bowl of a stand mixer, whisk together flour, xanthan gum, baking powder and salt. Add yeast mixture, prepared egg replacer or eggs, and oil. Blend on medium using a dough hook. Add additional water as needed, starting 1 tablespoon at a time, to create a smooth dough. Knead in the mixer for 5 minutes. • In a small bowl, combine the sugar and cinnamon. Cover a work surface with plastic wrap or a silicone sheet pan liner and lightly flour with rice flour. Place dough on top, then lightly flour the top of the dough. Cover with plastic wrap and roll into a rectangle about ½ – ¾ inch thick. Spread softened butter on the dough about ½ inch from the end. Evenly sprinkle cinnamon sugar mixture, diced apples, dried cranberries and sliced almonds over the butter. • Using the plastic wrap or silicone liner to guide the dough, roll the dough away from you, making sure to get a good firm roll. Pinch the edge to seal. Cut into 8 rolls and place in a parchment-lined 9 x 9-inch baking dish or 9-inch cast iron skillet. Lightly cover with plastic wrap or a light towel. Let rise until doubled in size, 1–2 hours. • Bake in a preheated 350°F oven 25–30 minutes, or until lightly browned but still soft. Allow the rolls to cool for about 5 minutes while you make the icing. In a small bowl, combine softened butter, powdered sugar, vanilla almond milk and vanilla. Mix until smooth. Spread evenly over rolls and enjoy!

Makes 8 rolls.

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Sour CreamCoffee Cake withMaple Oat Streusel Our delicious Maple Sea Salt Homestyle Granola is a delicious (and easy) spiced oatmeal streusel for this classic sour cream coffee cake. A generous line of filling runs through the middle of the cake, keeping every bite full of tender coffee cake crumb and cinnamon flavor.

INGREDIENTS CINNAMON FILLING ¼ cup Brown Sugar

CAKE 1 ¾ cups Organic Unbleached White All-Purpose Flour 1 ¼ tsp Baking Powder

3 Tbsp Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour 1 ½ tsp ground Cinnamon GRANOLA STREUSEL 1 ½ cups Bob’s Red Mill ® Maple Sea Salt Homestyle Granola 2 Tbsp Organic Unbleached White All-Purpose Flour 2 Tbsp Unsalted Butter, melted

½ tsp Baking Soda ½ tsp Kosher Salt ½ cup Unsalted Butter, softened 1 cup Sugar 2 Eggs 1 tsp Vanilla Extract 1 cup Sour Cream

INSTRUCTIONS • Preheat oven to 350°F. Butter a 9-inch springform pan or cake pan and line with parchment paper. • In separate bowls, mix the cinnamon filling ingredients and the granola streusel ingredients. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. • Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla and mix. Add flour and sour cream alternately to the butter mixture. Do not overmix. • Portion half the batter in the prepared pan and smooth into an even layer. Sprinkle cinnamon filling across the top. Dollop remaining batter across the filling and smooth. Sprinkle on granola streusel and gently press into the batter to adhere. • Bake for 45–50 minutes, or until a cake tester inserted into the center comes out clean. Let the coffee cake cool in the pan for 15 minutes before removing from the pan. Slice into wedges and serve warm or at room temperature. Makes 12 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Gingerbread Sheet Pan Pancakes Enjoy a festive morning with these easy, gingerbread sheet pan pancakes! Sheet pan pancakes are so easy and hands-off, you’ll still have time to wrap last minute gifts while these bake in the oven. To make bite-sized gingerbread men pancakes, use a cookie cutter on the baked, slightly cooled pancakes to cut out fun shapes. INGREDIENTS 1 package Bob’s Red Mill ® Homestyle Pancake & Waffle Mix ¼ cup Dark Brown Sugar 1 tsp Allspice 2 tsp Cinnamon 1 ½ tsp ground Ginger ½ tsp Cloves ½ tsp Nutmeg 3 cups Water INSTRUCTIONS • Preheat oven to 425°F and line an 18 x 13-inch rimmed sheet pan with parchment paper or grease with baking spray. • In a large bowl, stir pancake mix, brown sugar and spices together until well combined. Add water and stir just until the batter comes together. Pour pancake batter into the prepared sheet pan and gently tilt in all directions so the batter spreads into an even layer. • Bake for 20 minutes. Slice and serve warm. Makes 18 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Potato LatkeWaffles Enjoy this fun take on a holiday classic! These crispy, delicious waffles are paleo friendly and a delightful savory breakfast alternative. If you’re following a strict paleo diet and not using potatoes, replace with equal weight of the root vegetable of your choice.

INGREDIENTS 1 ½ lb Russet Potatoes, peeled and shredded

1 ⅔ cups peeled and shredded Carrots 1 cup peeled and shredded Onions 1 cup Bob’s Red Mill ® Paleo Baking Flour 2 tsp paleo-friendly Baking Powder* 1 ½ tsp Salt ¾ tsp Freshly ground black pepper 3 Eggs, lightly beaten Coconut Oil cooking spray Optional toppings: Applesauce, Smoked Salmon or Lox, Dill, Red Onion, Capers, Chives INSTRUCTIONS • Using a food processor or a box grater, shred potatoes, onion and carrots. Transfer to a large bowl lined with cheesecloth. Pull up the sides of the cloth and twist until you’ve squeezed all excess liquid into the bowl. Set on a plate lined with paper towels. Wait 2–3 minutes, then squeeze out excess liquid once more. • Discard liquid and cheesecloth. Add shredded veggies to the bowl and add flour, baking powder, salt and black pepper, using a spatula to combine. Add beaten eggs and stir to combine. • Set waffle iron to medium heat. Once hot, spray generously with the coconut cooking spray. Add ⅓ – ⅔ cup batter to the iron (the amount you add depends on whether you have a classic iron or a Belgian iron), spread into an even layer and close the top. Cook for about 5–8 minutes, or until the waffles are golden and cooked through. Serve with assorted toppings! • *Paleo-Friendly Baking Powder: Whisk together 1 Tbsp Cream of Tartar, 1 ½ tsp Baking Soda, 1 ½ tsp Arrowroot Starch. Makes 6–12 waffles.

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Charcuterie Boards 101 A delightfully made charcuterie board is our secret weapon to effortless entertaining, but it’s also wonderful for a lazy lunch or dinner. We love to pair our favorite meats, cheeses and more with our Oat Crackers . Read our tips below for how to create an irresistible display! THE BOARD While most boards for charcuterie and cheese are made from hardwood, if you don’t have a specialized cheeseboard, never fear! You can use a platter or even a large slate tile in a pinch—you’ll be covering every inch with delicious food, after all. THE MEATS Select three or four types of charcuterie, depending on the size of the board and the number of people you’re feeding. It’s best to select a variety of flavors: think mild, bold, spicy—whatever you prefer! THE CHEESES You’ll also want to select three or four types of cheese. A good rule of thumb is soft, hard and goat. For example, we love pairing a soft triple crème brie with a sharp Irish cheese and chevre. If you’re feeling more adventurous, add a blue cheese for additional flavor and color. THE CRACKERS Our Oat Crackers are ideal for any charcuterie board. These thin, crispy crackers provide a sturdy foundation for all your delicious components, and they’re available in four flavors: Classic, Rosemary, Sesame and Jalapeño . Plus, they’re gluten free! THE EXTRAS Now that you have your main ingredients, it’s time to add the extras: • Fruit: Grapes, dried apricots, sliced apples, cherry tomatoes • Olives: Varieties like briny kalamatas or meaty Castelvetranos are especially popular • Nuts: Add a little crunch with lightly salted mixed nuts or silky Marcona almonds • Condiments: Savory or sweet jams and a variety of mustards add layers of flavor • Fresh herbs: Sprigs of rosemary or thyme add a special touch PUTTING IT ALL TOGETHER • Step 1: Lay your cheeses out across the board, spacing them out evenly • Step 2: Carefully place any dishes of olives, nuts or condiments in between the cheeses • Step 3: Fan or fold your charcuterie and place them on the board, using the cheeses and dishes for support

• Step 4: Add crackers around the edges of the board • Step 5: Top with remaining extras: fruit, herbs and more

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CreamyMashed Potatoes Our Potato Flakes are made from 100% real russet potatoes, which means you can create the perfect bowl of rich, comforting mashed potatoes in less than 15 minutes. Check out our variations below! INGREDIENTS 1 ½ cups Water 4 oz Cream Cheese, soft 2 Tbsp Butter ½ tsp Kosher Salt ½ cup cold Milk 1 ⅓ cups Bob’s Red Mill ® Potato Flakes ½ cup Sour Cream 2 Tbsp minced Chives (optional) INSTRUCTIONS • Heat water to boiling, then add cream cheese, butter and salt. Whisk until smooth. • Remove from heat and add cold milk. • Add potato flakes and stir gently. Fluff with a fork; do not whip. • Let sit for 2–3 minutes, then fold in sour cream. Garnish with minced chives. VARIATIONS: • Cheddar Mashed Potatoes: Omit cream cheese; add 1 cup shredded cheddar cheese with potato flakes, then top with an additional ½ cup cheddar. • Herbed Mashed Potatoes: Omit cream cheese and sour cream; add 2 tablespoons minced fresh herbs with potato flakes. • Roasted Garlic Mashed Potatoes: Omit cream cheese and sour cream; add ¼ cup (about 1 head) roasted garlic with butter and salt. Makes 4 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Grain Free Stuffing Enjoy a traditional-style stuffing, without the grains! This yummy stuffing is made with our Grain Free Flatbread Mix and is the perfect addition to your holiday table.

INGREDIENTS BREAD CUBES

½ cup Italian Parsley, chopped 1 Tbsp minced fresh Sage 1 Tbsp minced fresh Thyme ½ Tbsp minced fresh Rosemary ½ cup Butter, divided 2 cups Chicken Stock or Vegetable Stock 2 Eggs Salt, to taste Pepper, to taste

2 packages Bob’s Red Mill ® Grain Free Flatbread Mix 4 Eggs ½ cup Oil ½ cup Water STUFFING 3 stalks Celery, diced, about 1 ½ cups 1 medium Onion, diced, about 1 ½ cups

INSTRUCTIONS BREAD CUBES

• Preheat oven to 400°F. Oil a baking sheet or line with parchment paper. Combine flatbread mix, eggs, oil and water until well combined. Let sit for 5 minutes. Scoop dough onto baking sheet and form into a ¼ -inch thick rectangle, then bake for about 15 minutes. • Once cooled cut into ½ – ¾ -inch cubes and spread in a single layer on a baking sheet. Preheat oven to 250°F. Bake for 1 hour, stirring every 15 minutes. Leave baking tray in the oven and turn oven off. Allow oven to cool completely before removing tray. STUFFING • Preheat oven to 350°F. Butter an 8 x 8-inch baking pan. • In a large skillet over medium heat, melt ¼ cup butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in parsley, sage, thyme and rosemary, and cook until fragrant, 1 minute more. Season with salt and pepper. • Place bread cubes in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated and liquid is mostly absorbed. • Transfer mixture to prepared baking dish, then melt ¼ cup butter and drizzle on top. Cover with foil and bake until cooked through, 45 minutes, then remove foil and bake until bread is golden, 10–15 minutes more. Makes 6–8 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Gluten Free Green Bean Casserole Our gluten and dairy free version of this holiday classic is made with tender green beans smothered in a creamy Chickpea Flour sauce and topped with crispy gluten free onion rings!

INGREDIENTS GLUTEN FREE BAKED ONION RINGS 1 medium Onion, sliced Ice cold Water 1 ½ cups Bob’s Red Mill ® Chickpea Flour, plus extra for dusting 1 ½ tsp Garlic Powder 2 tsp Salt ½ tsp Black Pepper

GREEN BEAN CASSEROLE 2 lb cooked or frozen and thawed Green Beans 1 Tbsp Olive Oil 1 medium Onion, diced 6 oz Mushrooms

4 Garlic Cloves, minced 2 cups Vegetable Broth ¼ cup Bob’s Red Mill ® Chickpea Flour 2 tsp Salt 1 tsp Garlic Powder 1 tsp Paprika ½ tsp Black Pepper

½ tsp Paprika 1 ¼ cups Water

INSTRUCTIONS GLUTEN FREE BAKED ONION RINGS

• Preheat oven to 425°F. Line two large baking sheets with parchment paper. Cover sliced onions with cold water and allow to sit for at least 1 hour. • In a large bowl, whisk remaining ingredients. Drain onions and lightly dust with chickpea flour. • Coat onion rings in batter one at a time. Place on prepared baking sheets 1 inch apart. Bake 15–20 minutes, or until golden brown. GREEN BEAN CASSEROLE • Preheat oven to 350°F. Spray a 9-inch round casserole dish or cast iron skillet with oil and add green beans. • In a medium saucepan, heat olive oil over medium heat and add onion and mushrooms. Cook until the onions begin to soften, then add garlic and sauté for 1 minute. Whisk in remaining ingredients. Stir occasionally over medium high heat until thickened. Pour over the green beans and stir to coat. • Bake for 25 minutes, then top with onion rings and bake for an additional 5 minutes, or until golden brown. Makes 4 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Traditional &Gluten Free 1-to-1 Flour Pan Gravy These foolproof gravy recipes are delicious and can be made in minutes! While we used chicken stock, you can use vegetable broth or any broth of choice. If you roasted a chicken or turkey, feel free to replace the butter in the Traditional Gravy with pan drippings. Other additions: dry white wine and fresh herbs!

TRADITIONAL PAN GRAVY INGREDIETNS 2 Tbsp Unsalted Butter, or use pan drippings 2 Tbsp Bob’s Red Mill ®

½ tsp Garlic Powder ½ tsp Onion Powder ¼ tsp dried Thyme Salt to taste Pepper to taste

Unbleached White All-Purpose Flour 1 cup Chicken Broth

INSTRUCTIONS • In a large skillet, melt the butter over medium heat until it bubbles. Sprinkle flour over and whisk until smooth. • Cook, whisking constantly, for 2–3 minutes, then pour in broth while continuing to whisk. Add seasonings. • Bring to a simmer over medium heat and whisk while the mixture starts to thicken to the point where it will coat the back of a spoon. This will take between 5–10 minutes. Serve warm. GLUTEN FREE 1-TO-1 FLOUR GRAVY INGREDIENTS 1 cup Chicken Broth 2 Tbsp Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ tsp Garlic Powder ½ tsp Onion Powder ¼ tsp dried Thyme Salt to taste Pepper to taste INSTRUCTIONS • In a small pot, whisk together the broth, flour and seasonings until thoroughly combined. Place over medium heat and whisk while the mixture starts to thicken to the point where it will coat the back of a spoon. This will take between 5–10 minutes. Serve warm. Makes 1 cup each.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Shortbread Cookies These rich and buttery cookies are perfect for the holidays—or any time of the year. Enjoy their sweet simplicity as-is, or dip in melted dark chocolate for extra decadence. It’s also easy to make them gluten and dairy free. INGREDIENTS 1 cup Butter or Non-Dairy Butter, at room temperature ½ cup Granulated Sugar, plus additional for garnish 2 cups Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour ½ tsp Kosher Salt ¼ tsp Baking Powder INSTRUCTIONS • Preheat oven to 350°F; line a baking sheet with parchment paper. Sift together flour, salt and baking powder; set aside. • Beat butter until light and creamy, about 5 minutes. Add sugar and mix until incorporated. Add sifted flour, salt and baking powder and stir into the butter mixture until a smooth dough forms. • Place dough on a lightly floured work surface and pat into a 4 x 10-inch rectangle, about ¼ -inch thick. Lightly sprinkle the top with additional sugar and cut into 1 x 2-inch bars. Transfer the individual bar cookies to the prepared baking sheet keeping about ½ -inch space between each. • Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool at least 10 minutes before serving. Store once fully cooled in an airtight container. Makes about 20 cookies.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Gluten Free Pecan Pie This classic pecan pie is made with our Gluten Free Pie Crust Mix. Flavored with bourbon and vanilla, this richly flavored dessert is always a crowd pleaser! INGREDIENTS ½ package Bob’s Red Mill ® Gluten Free Pie Crust Mix , prepared according to package directions and chilled ¾ cup Granulated Sugar ⅓ cup Brown Sugar, packed ¼ tsp Salt 1 cup Corn Syrup 1 Tbsp Butter, melted 1 Tbsp Bourbon (optional) 1 tsp Vanilla Extract 3 Eggs 1 ½ cups Pecans, chopped INSTRUCTIONS • Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 425°F. • Combine sugars and salt. Add corn syrup, melted butter, bourbon and vanilla, and mix well. Add eggs and mix until thoroughly combined. • Remove pie crust from the freezer and fill evenly with chopped pecans. Pour batter over the pecans and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until center is set, 35–45 minutes. • Let cool at least 2 hours before serving. Makes 8–16 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Classic Pumpkin Pie It’s the classic dessert for your Thanksgiving spread! Make this beloved pie from scratch with a flaky, all-butter crust and a perfectly spiced filling.

INGREDIENTS 1 ¼ cups Bob’s Red Mill ® Organic Unbleached

12 oz Evaporated Milk 2 Eggs 1 Tbsp Vanilla Extract ¾ cup Brown Sugar, packed 1 tsp Cinnamon 1 tsp ground Ginger

White All-Purpose Flour ¼ tsp Kosher Salt ½ cup Unsalted Butter, chilled and cut into ½ -inch cubes 4 Tbsp Ice Water, plus more as needed 15 oz Pumpkin Puree

½ tsp Allspice ¼ tsp Nutmeg

INSTRUCTIONS • To make pie dough in the food processor, pulse together the flour, salt and butter very briefly. Add in the ice water and pulse until the dough just comes together. • To make pie dough by hand, toss together the flour, salt and butter. With your fingers or a pastry cutter, cut the butter into the flour until it’s the size of peas. Add in the ice water and mix until it just comes together. • For both, turn the dough out onto the countertop and bring it together into a disk. Wrap and refrigerate for 1 hour. • Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, trim edges and flute as desired. Freeze for 15 minutes. • Meanwhile, preheat the oven to 425°F. • Combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar and spice. Whisk well until fully incorporated. • Fill the chilled crust with prepared pie filling. Bake for 15 minutes at 425°F, then lower the temperature to 350°F and continue to bake for 45–55 minutes until set in the center with barely any wobble when gently shaken. Let cool fully before serving. Makes 8–16 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

Croquembouche This gorgeous French dessert makes a dramatic and unforgettable centerpiece to your holiday table. While the process to make this showstopper is lengthy, the individual steps are simple. Note: The recipe below makes one small croquembouche. To make the large one pictured, double the recipe for the pastry cream, pâte à choux and caramel.

PÂTE À CHOUX • Preheat oven to 375°F and line two large baking sheets with parchment paper. • Combine water, butter, sugar and salt in a saucepan. Bring to a boil and stir to combine. When butter is dissolved, add flour and stir to bring together into a ball over low heat. Cook for 2–3 minutes, stirring vigorously. A film will form on the bottom of the pan. Turn off the heat and allow the dough to sit for 5 minutes to cool slightly. Next, add the eggs one at a time, stirring vigorously until completely combined and the dough forms a paste-like mixture. You can do this by hand, or you can transfer the dough to your stand mixer using a paddle attachment. • Using a piping bag fitted with a ½ -inch-wide plain tip, pipe mounds that are 1 inch high and ¾ inch in diameter onto the prepared baking sheets, placing them about 1 inch apart on the baking sheets. Using a wet finger, tap down any points on the pastry to make a smooth surface. • Place the pans in the oven and immediately turn up the oven to 400°F. • Bake for 15 minutes. Then turn the temperature down to 350°F and bake for an additional 10–15 minutes, or until the pastries are golden brown and sound hollow when tapped. Turn off oven and allow pastries to cool inside with the door slightly open for 20 minutes (prop the door with the handle of a wooden spoon if needed). • Remove from the oven, poke a hole in the bottom of each pastry and allow to cool completely on a wire rack. Once cooled, fill with pastry cream. CARAMEL • In a medium saucepan, combine sugar, corn syrup and water. Cover the pan, bring to a boil over medium high heat, until steam dissolves the crystals, without stirring. Uncover, and boil 5 more minutes, or until syrup is a light amber in color. Watch closely. Remove from heat. TO ASSEMBLE • To fill puffs, fill a piping bag fitted with a Bismarck tip (a special tip with a pointed elongated tip ideal for filling pastry) or a ¼ -inch round tip with pastry cream. Holding the puff in your hand, insert the tip into the hole and gently squeeze the bag to fill with pastry cream. Repeat until all puffs are filled. • Working quickly, dip the bottom of each filled cream puff into the caramel, and arrange puffs in a pyramid shape on a platter. • Once the pyramid is complete, dip a fork in the caramel and wrap caramel ribbons around the croquembouche. Serve immediately! Small croquembouche serves 7; large croquembouche serves 14.

INGREDIENTS VANILLA PASTRY CREAM 2 cups Milk 1 Vanilla Bean, cut in half and scraped 4 Egg Yolks ½ cup Sugar ¼ cup Bob’s Red Mill ® Cornstarch 2 Tbsp Butter PÂTE À CHOUX 1 cup Water (240 mL) 6 Tbsp Butter or Dairy Free Butter (84 g) INSTRUCTIONS VANILLA PASTRY CREAM

1 tsp Sugar Pinch of Salt 1 cup Bob’s Red Mill ® Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour (136 g) 3 Eggs CARAMEL

1 cup Sugar (201 g) 1 Tbsp Corn Syrup 1 Tbsp Water

• In a small saucepan, heat milk and scraped pod and seeds over medium heat. Once it comes to a boil, remove from heat and set aside, allowing to steep for 15 minutes. • In a mixing bowl, whisk egg yolks and sugar until fluffy and pale yellow. Add cornstarch and whisk until no lumps remain. Whisk about ¼ cup of the milk mixture into the egg mixture until fully combined. Repeat this step 4 times, then slowly whisk in the rest of the milk. • Pour through a wire mesh strainer back into the saucepan and cook over medium heat, stirring constantly, until it comes just to a boil and has thickened. Remove from heat and add butter, whisking until fully combined. Pour into a heat proof container and cover with plastic wrap, making sure the wrap is directly on the surface of the cream to keep a skin from forming. Allow to cool and chill until completely cold.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT

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