Dessert

Ready in about 2 hrs 24 minutes (including
set time for dough)

Makes about 3 dozen 2½ inch cookies

Cookie Ingredients

- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tbs milk
- Powdered sugar for rolling dough

Icing Ingredients

- 2 cups powdered sugar
- ¼ cup milk
- 4 tsp light corn syrup
- ½ tsp vanilla or almond extract

Cookie Preparation

- Sift together flour, baking powder, and
salt. Set aside. In a large bowl, place
butter and sugar and beat with a mixer
until light in color. Add egg and milk, beat
to combine. Change mixer speed to low,
and gradually add in the flour. Beat until
mixture pulls away from the sides of the
bowl.
- Divide dough in half. Wrap in wax paper
and refrigerate for at least 2 hours, or
overnight
-  Once dough has set in refrigerator,
preheat oven to 375 degrees F.
-  Sprinkle powdered sugar on a surface for rolling. Take one wrapped pack of
dough from the refrigerator at a time.
Cover rolling pin with powdered sugar,
then roll out the dough to be about ¼ inch
thick. Move the dough around
periodically to make sure it doesn’t stick
to your surface. If the dough warms
during rolling, place a cold cookie sheet
on top for 10 minutes to chill, or place the
rolled dough into the fridge.
- Cut cookies into desired shapes. Place at
least 1 inch apart onto a parchment-lined
baking sheet, or silicone baking mat. Bake
for 7-10 minutes or until cookies turn
brown around the edges. Rotate the
cookie sheet halfway through baking to
ensure they bake evenly.
- Let sit on baking sheet for 2 minutes
after removing from oven, then move
them to a wire rack to cool completely.

Icing Preparation

- In a medium bowl, stir together
powdered sugar and milk until
smooth.
- Beat in vanilla extract and light corn
syrup until smooth. Add more corn
syrup if it’s too thick, or powdered
sugar if it’s too thin, until it is the
desired consistency.
- Divide and add food coloring, mix
well. Put into pastry bags to pipe,
and/or dip cookies into icing,
depending on what style cookie you
want. Decorate with sprinkles and
other cookie toppings.

Ingredients

- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons melted butter
- ½ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 Large Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- ½ cup pumpkin purée
- 2 teaspoons pumpkin spice
- Whipped cream, optional

Preparation

- Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press mixture evenly into a 9-inch pie plate.
- Preheat oven to 325°F.
- In large mixing bowl combine cream cheese, sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
- Remove 1 ½ cups of cheesecake batter and spread into the bottom of the graham cracker crust; set aside.
- Add pumpkin purée and pumpkin spice to remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake for 35 to 40 minutes, or until center is almost set.
- Remove from oven and allow to cool for 1 hour, then refrigerate for a minimum of 3 hours or overnight.

Submitted by Tana Wilhelmi

Ingredients

- 1 (9-inch) unbaked deep-dish pie crust
- 1 cup onion, quartered and thinly sliced
- 1 tablespoon butter
- 3 Large Blue Sky Family Farms Free-Range or Pasture-Raised Eggs, beaten
- ¾ cup half-and-half (light cream)
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 ½ cups shredded Swiss cheese
- 1 tablespoon all-purpose flour

Preparation

- Preheat oven to 400°F.
- Line pie shell with heavy duty foil and bake for 8 minutes. Remove foil and bake an additional 4 to 5 minutes until pastry is set; remove from oven. Reduce oven temperature to 350°F. In a medium skillet, sauté onion in butter over medium-high heat, stirring frequently until tender and just beginning to brown, 8 to 10 minutes; set aside. In a medium bowl, combine eggs, half-and-half, salt, pepper and nutmeg; mix well. In small bowl, toss Swiss cheese with flour. Combine onion, eggs and cheese mixtures. Pour filling into warm pie shell, sprinkle with additional nutmeg and bake 30 to 35 minutes until set, browned and puffy. Shield edges of crust with foil, if necessary, to prevent over-browning. Allow to stand 5 to 10 minutes before slicing.

Submitted by Lisa Behnke

Ingredients

- 3 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- ⅓ cup sugar
- Dash of salt
- 1 teaspoon vanilla
- 2 ½ cups milk, scalded
- Nutmeg
- ½ cup sugar for caramel drizzle

Preparation

- Preheat oven to 350°F.
- Blend eggs, sugar, salt and vanilla. Gradually stir in warm milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 9x13 baking pan. Pour very hot water into pan to within ½ inch of tops of cups. Bake 45 minutes or until knife inserted halfway between edge and center of baking cup comes out clean. Remove pan from oven and remove cups from water. Serve custard warm or chilled. Good with fresh fruit on top.
- Carmel drizzle: Before preparing custard, heat ½ cup of sugar in small, heavy skillet over low heat, stirring constantly, until sugar melts and is golden brown. Be careful not to burn. Divide syrup among custard cups; tilt and rotate each cup to coat the bottom. Allow syrup to harden in cups about 10 minutes. Pour custard mixture over syrup. Bake. Invert custard cups to unmold and serve warm, or let cool to room temperature, or chill and unmold at serving time. Caramel syrup will run down side of custard.

Submitted by Lisa Behnke

Ingredients

- 1 9-inch unbaked deep dish pie crust
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk

Preparation

- Preheat oven to 425°F.
- Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated oven for 15 minutes. Reduce temperature to 350°F and bake for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Submitted by Lindsey Brouyette

Ingredients

- 4 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- 2 cups milk
- 1 ½ cups sugar
- 6 ounces shredded coconut
- ½ cup butter, melted
- ½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt

Preparation

- Preheat oven to 325°F.
- Beat eggs until fluffy.
- Add milk, sugar, coconut, butter, flour, baking soda and salt. Blend all together well.
- Pour mixture into 2 pie pans greased well with butter.
- Bake in preheated oven for 1 hour. Should be firm and golden brown.
- Let cool slightly before cutting to serve.

Submitted by Cameron Johnson

Brownie Ingredients

- Parchment paper, to line pan
- Soft butter, to line paper
- 4 large Blue Sky Family Farms eggs
- 1 cup white sugar
- 1 cup brown sugar
- 8 ounces melted butter (2 sticks / 1 cup)
- 1 ½ cups cocoa powder
- 2 tsp vanilla
- ½ cup flour
- ½ tsp salt
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips/chocolate pieces (optional)

Frosting Ingredients

- ¼ cup (½ stick) unsalted + softened butter
- 4 oz cream cheese in brick form, softened
- ½ tsp vanilla extract
- Pinch of salt
- 2 cups powdered sugar

Brownie Preparation

- Preheat the oven to 300 degrees F. Line 8 inch square pan with parchment paper and butter the parchment. This ensures a guaranteed non-stick surface for the brownies to cook in then easily be removed from. Set aside.
- Beat eggs with a whisk either by hand or with a mixer at medium speed until fluffy and light yellow.
- Add white and brown sugar and mix. Add remaining ingredients, and mix everything to combine.
- Optionally add chocolate chips + chopped walnuts and fold in.
- Pour batter into lined + buttered 8-inch square pan. Bake for about 45 minutes, making your frosting while they cook.
- Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. If a toothpick inserted comes out wet, it’s not done yet!
- When it's done, remove and place on a rack to cool. Let cool completely, or almost completely, depending on which frosting method you’re going with.

Frosting Preparation

- While the brownies are in the oven, combine butter and softened cream cheese in a large bowl and beat (by hand or with mixer) until creamy and lump-free.
- Add vanilla extract and salt. Stir well to combine.
- Gradually add powdered sugar as you stir to combine.
- Transfer frosting to a zip lock bag. Cut a small hole in one corner of the bag. You can also use a piping bag and tip if you have them!
- Refrigerate frosting until brownies are done for easier piping.

Frosting Preparation

- Once brownies are completely cooled, or mostly cooled, cut into rectangles.
- Using the bag of cream cheese frosting, squeeze out frosting in the shape of webs, or make concentric circles and drag a toothpick from the inside out with brownies mostly cooled, pulling out the icing to look like a web. The warmth of the brownies will help the icing take a spider web shape as you drag the toothpick.
- Last, yet certainly not the least, bite into your homemade spooky brownies, and try not to eat the whole batch in one sitting!