Becky Olsen from Shirley J came to our Brigham City store to present “Spooky, Sweet, and Savory: Halloween with Shirley J”. 

This class explored how Shirley J products can simplify many of your dishes (both in time and number of ingredients needed) without sacrificing flavor.  We tried Black & White Chili, Sourdough Bread Bowls, Sweet Potato Jack-O-Lantern Tartlets, Pumpkin Spice Cake and Black Velvet Cupcakes.  Everything was delicious! 

Our retail stores carry a variety of Shirley J products.  Their mixes are very forgiving and versatile.  The most popular item is the Universal Sauce.  We’ve blogged about it before in Shirley J’s Homemade Macaroni and Cheese and Baked Penne and Biscuits and Gravy.  It’s called Universal Sauce because it can be used for a lot  of different things: cream soup base, white sauce, gravy, Alfredo Sauce starter, etc.  Something I learned during class is that the Universal Sauce has 1/4 of the calories of what white sauce would have if you were making it from scratch and it contains no preservatives! The Universal Sauce comes in a powder and mixes easily with water.

Another product that many of our employees rave about are the Bouillons.  (I’m still working on my jar of little cubes but as soon as I am done I’m switching over too! My mom swears by the stuff 🙂 )The bouillon is double concentrated so you don’t have to use as much as other brands.  Add Shirley J Chicken Bouillon to your water next time you make rice for new flavor profile.

Becky made lots of fun things but I thought the Sweet Potato Jack-O-Lantern Tartlets were tasty and adorable.  What a fun dish for Halloween time!

Sweet Potato Jack-O-Lantern Tartlets
Recipe by: Shirley J
Featuring: Shirley J’s Universal Biscuit & Baking Mix

Crust: (makes enough for 1 crust)
3 c. Shirley J Universal Biscuit & Baking Mix
3/4 c. Butter, softened/room temperature

Filling: (makes enough for 2 tarts, half the recipe if only making 1 tart)
2 c pureed Sweet Potatoes (use 3 1/3 cups Freeze Dried Sweet Potatoes)
1 14oz can Sweetened Condensed Milk
1/4 c. Brown Sugar
2 large Eggs
2 tsp. Lemon Juice
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Salt

Hydrate Freeze Dried Sweet Potatoes according to package directions.  Puree and set aside 2 cups, bring to room temperature.  Meanwhile make the tart crust.

Preheat oven to 350 degrees.  Grease the bottom of a tart dish and set aside.  Combine Biscuit Mix and Butter.  Mix on medium speed until combined to a fine crumb or soft dough.  Press lightly into pan, setting aside a small ball of dough to make Jack-O-Lantern face.  Bake in oven until barely firm, about 8-10 minutes.  Form Jack-O-Lantern face components and place in freezer.

While tart is partially baking, make filling.

Combine all filling ingredients in large bowl.  Whisk until well combined and smooth.  Pour filling into crust and bake for 30-35 minutes until puffed around edges and set in center.  Midway through baking place Jack-O-Lantern faces on tart at the 20 minute mark.

Transfer tart to rack and cool.

It was a very yummy class to say the least!  What Shirley J products have you tried and liked?

Happy Eating!