SANDI'S SUGAR-FREE PUMPKIN SPICE MINI-MUFFINS

 

Thursday is the first day of Fall! Where did Summer go? But that's what we always say, isn't it, when we say good-bye to one season and hello to the next season.

I know I am already seeing Christmas in stores. Now that's just a little bit early. I bought a new wreath for our front door that is just fake squashes, (Did you know there are 18 different types of squash? Me, neither.) but I'm waiting until Thursday to hang it on the door. 

Friday night we went to our MO granddaughter Madison's first volleyball games. While we were eating a fast-food dinner between games, our son, Patrick, was complaining about pumpkin pie spice and that there was no such thing. It's cinnamon, nutmeg, etc... he said. I'm not sure who came up with it because as he was implying, there is no pumpkin in it.

Cafe Treats Baker Sandi had told me earlier last week when we were together for Blankets of Hope, a quilting ministry at our church, that she would make something for the Cafe Treats for Sunday. She didn't know what she was going to make but said it would be something pumpkin. Then Friday afternoon she called asking if I had planned anything sugar-free yet and I told her I hadn't. Well, she said she was making something for her neighbors and had found out that it needed to be sugar-free so she would just make extra and have the sugar-free treat for me. How nice that was!

The muffins are so easy to make and even more delicious to eat. And moist? YUMMY. I was surprised how popular they were. Even children wanted them. One man came and got one and I think he must have popped the whole thing in his mouth, because within seconds he was coming back and getting a second one.

Now, if you don't like sugar-free stuff, you can just use a regular cake mix and even sugar-added applesauce if you prefer. You will still come up with a super moist, super awesome pumpkin (spice) muffin.

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S-F PUMPKIN SPICE MINI-MUFFINS

1      box sugar-free yellow cake mix

1      (15 oz) can of pumpkin

1      tablespoon pumpkin pie spice

1/2   cup unsweetened applesauce

1      egg

Preheat the oven to 350 degrees F. Spray a mini-muffin pan with non-stick cooking spray. Set aside.

Mix all ingredients with a mixer until well-blended.

Spoon batter into muffin cups using a teaspoon (or tablespoon cookie scoop).

Bake for 15 minutes. Muffins are done when the tops spring back when touched lightly.

LEE'S ZUCCHINI MINI-MUFFINS

 By this time of the year, I have usually made several different things using zucchini. Not sure why this year is different, but I was glad to hear Cafe Treats Baker Lee tell me he would make some Zucchini Mini-Muffins for this past Sunday. They were so good I just may have to buy some zucchini the next time I go to the grocery store and make something.

As I have found from the other things Lee has made, the recipe was actually for loaves but he adjusted it to make mini-muffins. It is kinda hard to serve loaf slices even if they are from mini-loaves. The original recipe called for nuts and raisins but he had notes on the recipe showing he had also used dried cranberries. I didn't ask him if he had used the dried cranberries in place of the raisins or what. 

When he made it as loaves, he doubled the recipe and made 4 bigger loaves and one small loaf. The recipe says it made 2 or 3 loaves (two loaves 9 x 5 and three loaves 8.5 x 4.5 inches). As mini-muffins he made 4 dozen with doubling the recipe.

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 ZUCCHINI MINI-MUFFINS

2-1/2   cups sugar

11        tablespoons butter

3          cups shredded zucchini

2/3       cup water

4          eggs

3-1/2    cups flour

2          teaspoons baking soda

1-1/2    teaspoons salt

1           teaspoon ground cinnamon

1           teaspoon ground cloves

1/2        teaspoon baking powder

2           teaspoons vanilla

(2/3       cup nuts (coarsely chopped), if using)

2/3        cup raisins, if using)

Preheat the oven to 350 degrees F. Grease two dark metal 24 count mini-muffin pans. Set aside.

Mix the sugar and butter in a large mixing bowl.

Stir in the zucchini, water, and eggs.

Mix in the flour, baking soda, salt, cinnamon, cloves, powder, and vanilla.

Stir in the nuts and raisins, if using. 

Divide the batter among the mini-muffin cups. (1 tablespoon per cup.)

Bake for about 10 minutes, check for doneness with a toothpick.

JEAN'S HALF-WAY COOKIES

 Cafe Treats Baker Jean says these cookies are called Half-Way Cookies because they are half-way between a soft caky center and a crispy edge. I just know they were delicious!

Imagine my surprise when she sent me the recipe and I saw they were made using a yellow cake mix. I have made lots of different cookies using a cake mix, but none of them tasted like this. I'm not saying that cookies made using a cake mix taste "different"; I guess I'm saying I just didn't think they were made using a cake mix. They definitely had a delightfully different taste.

I haven't had a chance to make them for myself, but I definitely want to add them to my personal recipe list. I think you will also.

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HALF-WAY COOKIES

1/2     cup butter/softened

2        large eggs

1        teaspoon vanilla

1        (15 - oz) box yellow cake mix

1-1/2  cups chocolate chips

In a large bowl, combine the butter, eggs, and vanilla and mix until smooth.

Add the cake mix to the mixture and mix until fully mixed up.

Add the chocolate chips and stir until the chips are mixed into the dough.

Chill the dough for 30 minutes.

Preheat the oven to 350 degrees F. Lightly grease two cookie sheets. 

Scoop the dough into tablespoon sized balls. Place on baking sheets 2 inches apart.

Bake until the cookies are starting to brown around the edges, 10 to 12 minutes. (Jean found that 10 minutes worked best in her oven.)

Let cool for 2 or 3 minutes before transferring to cooling racks.

KAREN'S MAPLE SNICKERDOODLES

 What is it about Snickerdoodles that makes them such a popular cookie? It seems to me that they are becoming as popular as chocolate chip cookies and with as many variations in recipes. I've even been looking at a Pumpkin Snickerdoodle recipe that I plan to make in a few more weeks. 

I had not seen a recipe for Maple Snickerdoodles so Cafe Treats Baker Karen surprised me when she said she had made Maple Snickerdoodles. She admitted that she couldn't tell a lot of difference, but I asked a young visitor to the Cafe last Sunday to do a taste test for me since Baker Charlotte had brought in a batch of regular Snickerdoodles. He took one of each and when he came back later to get a different cookie, I asked for his results. He said the Maple Snickerdoodle was softer so I guess the maple flavor didn't come out very strong. You could always try using 1 teaspoon of maple flavoring for one of the teaspoons of vanilla if you wanted a more maple taste.

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MAPLE SNICKERDOODLES

3/4     cup butter, softened

3/4     cup sugar

1/4     cup brown sugar

1/4     cup pure maple syrup

2        teaspoon vanilla

1        egg

2        teaspoons baking soda

2-1/4  cups flour

1-1/2  teaspoons ground cinnamon

1        teaspoon cream of tartar

1/2     teaspoon salt

Cinnamon Sugar Coating

1/4     cup sugar

1        tablespoon ground cinnamon

Cream the butter and sugars together until light and fluffy.

Add in the maple syrup, vanilla, and egg; beat until well combined.

Sift the dry ingredients together in a separate bowl and slowly stir them in the wet ingredients.

Chill the dough for at least 1 hour.

Preheat the oven to 375 degrees F. and line cookie sheets with parchment paper.

Mix the sugar and cinnamon together in a small bowl.

Roll the dough into about 1-1/2 - inch balls (using a tablespoon cookie scoop) and coat with the cinnamon sugar.

Place 2 - inches apart on the cookie sheets and bake for 8 to 10 minutes, or until tops have cracked and the cookies are set.

Remove and cool on a wire rack.

GINGERBREAD COOKIES

 

When I started the Cafe Treats at Platte Woods United Methodist Church this year, they were meant to replace the donuts that the church used to serve in the dinning room along with the coffee that was served in the Cafe area. There were tables and a closed circuit tv so people could hang out down there and watch the live service in the sanctuary. When the Worship Center was built, that all stopped as people were being encouraged to gather in the welcome area outside the Worship Center in the Cafe area that was part of the area. Treats were offered and I remember some of them. I only remember mini-muffins, but there may have been something else.

Then COVID hit and the Bishop said no more in-person services. (March, 2019) And online services were created and everyone had to become technological experts. I learned about QR Codes and even how to plug my laptop into the TV so I could watch the pre-recorded music and sermon on the "big screen". It all seems so surreal to me how a virus could change so much of our lives. 

We did come back to having in-person services about 13 months later, (the Sunday after Easter, 2020) but with limited seating and with social distancing between families (6 feet). The Welcome Center was roped off so people were directed to leave without lingering as soon as the service was over. There was no coffee or little mini-muffins in the Cafe area being served. 

Eventually we were able to bring back the regular chairs with no more social distancing. Masks were no longer required.  People were slow to really "gather" in the Welcome Center though. 

In September of 2022 we had a Sunday with an "Open House" in the Welcome Center with tables with representations of different opportunities being offered in the church for people to learn and then signup for. The Hospitality Team had a table for people to sign up for that also included making/serving coffee and offering "treats". I signed up for making treats but wrote that I wouldn't be able to serve them as I attended Sunday school during the first service. A couple of people signed up to make and serve coffee, but no one signed up for treats other than me. 

Now coffee was available in the Cafe but still not many were "gathering". I asked a couple of times about the treats since I had said I was willing to bake, but just couldn't serve, but was told no one else had come forward. Finally I was told they really wanted to get the coffee going strong (with volunteers) first and then they would work on getting the treats going. 

Well, I didn't quite agree with that logic and so the first week in January of this year, I asked if I could bring something the next Sunday for the Cafe. I made 10 dozen mini-muffins - 7 dozen Heartstone Inn Mini-Muffins and 3 dozen Applesauce Mini-Muffins.

And that's how the Cafe Treats got started. I ended up bringing treats two more times on my own and realized I needed help. I skipped one Sunday and one or two people asked where were the goodies.  I asked a couple of friends to help and they said YES. I put out a signup sheet and people actually signed up. I made new friends and by the middle of March, I had five different treats up from the three I started with each Sunday. Each person brings three dozen of their treat and I encourage a variety. Two different "bakers" stopped by, looked at the "spread" and said, "Well, I could do this." My response was, "Would you like to join the group?" So easy. We got started with a gluten-free option because a "baker" came up and asked me if I had anything that was gluten-free. I told  her I didn't - I wanted to - but just hadn't gotten around to it. She interrupted me and said she would bring something. I went from doing it alone to having a list of about twenty "bakers" volunteering.

Now guess what! People are gathering in the Welcome Center. There are five or six tables with chairs in the Cafe and each Sunday they are filled with people talking, drinking coffee or hot tea and eating treats. It is a blessing every Sunday. 

It really is true when they say - If you build it they will come!

People are so appreciative - all ages. Sometimes they ask me if I made all of the things. I tell them quickly the one or two I made, but that I had a group that helped with the rest. I look so forward to greeting people and telling them what everything is. It has changed my experience on Sunday mornings now at church. I get to church at least 30 minutes before the first service and my Sunday school class and set up the treats in the Cafe. I return as soon as I can after Sunday school to see what is left and replenish the plates of treats and visit with people before the traditional service thirty minutes later. If it is a really busy Sunday, I end up helping during the second service with Hospitality. Then it's clean up time after church. A busy, busy morning, but I love it! I always enjoyed greeting people when they came into the church with the Hospitality Team and I miss that, but I just get to greet them in the Cafe now. 

I chose these Gingerbread Cookies to serve last Sunday because they were different from chocolate chip cookies and snickerdoodle (those two are probably the most popular) and I do like to have a variety of treats being offered. They were easy to make and made four dozen. That meant I had a dozen to keep at home since I only ask for three dozen to be brought. And I do love gingerbread. 

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GINGERBREAD COOKIES

3/4     cup butter, at room temperature

3/4     cup packed brown sugar

1/2     cup molasses

1        egg

1-1/2  teaspoon vanilla

2        cups whole wheat flour

1        cup whole grain white flour

2-1/2  teaspoon ginger

1        teaspoon cinnamon

1/4     teaspoon nutmeg

1        teaspoon baking soda

1/8     teaspoon salt if using salted butter OR

1/4     teaspoon if using unsalted butter

******

1/4     cup sugar in a small bowl

Preheat the oven to 350 degrees F.  Line 2-3 cookie sheets with parchment paper.

Cream together the butter and brown sugar until smooth and light.

(Scrape the sides of the mixing bowl.)

Add the molasses, egg, and vanilla until smooth.

 

Combine the dry ingredients ( flours - salt) in a medium sized bowl.

Slowly add the dry ingredients to the wet mixture. (Just had to show this picture. lol)

Scrape the sides of the bowl as needed.

Using a tablespoon cookie scoop,

scoop dough and drop in sugar and

roll to cover.

Place on cookie sheet about 2 inches apart. (Don't worry if they aren't perfectly round as they will bake out round.)

Bake for 10 minutes. Cookies will be puffed.

Allow to cool for 5 minutes on the cookie sheet before removing them to finish cooling on a wire rack. After the 5 minutes cooling on the pan, the cookie will flatten somewhat.

Personal tip: As I cooked the first sheet, I filled the second sheet with 12 cookies to bake. I set the timer for 5 minutes when I removed the first sheet from the oven and placed the second one in. When the timer went off for the 5 minutes, I reset the timer for 5 minutes without disturbing the cookies baking in the oven, and started removing the ones from the baked cookie sheet to the wire rack. I had prepared a third cookie sheet with parchment paper so I used it for the third cookie sheet while the first one cooled. I continued with this 5 minutes set time until I had the four dozen cookies baked. It's possible that I could have gotten by just using 2 cookie sheets, but I wanted to make sure the cookie sheet was cool when I filled the third time.

SCOTCH SPUD COOKIES

 I don't remember how long I have had this small booklet-like cookbook. I'm sure I bought it at an estate sale though. I really like these cookbooks for Bake-Off Winners. This one was of the 19th annual Pillsbury Bake-Off Contest  (1968) of 100 prize winning recipes. The interesting thing about this cookbook is it doesn't name the winners from each category. 

It really doesn't matter which recipes were chosen for prize money. I figure all of the recipes are good or they wouldn't have included them in the cookbook. I have two recipes that I marked to try and these Scotch Spud Cookies was one of them. The other one is for a chocolate Bundt cake that sounds as interesting as these cookies. I just have to find a time to make it. They both contain a very surprising ingredient -- instant potato flakes.

I wasn't sure how these cookies were going to turn out. I mean, whoever heard of adding instant potato flakes to cookies?  I know you can add instant potato flakes to ground beef to make a really juicy hamburger so I decided they would probably make a really good cookie and they did. 

You use an electric mixer for combining the ingredients until you get to the instant potato flakes. Then you use a spoon or spatula to mix them all up. It was a good workout for me. I got them pretty much mixed in and then just added the butterscotch pieces. That certainly helped getting the flakes absorbed.

I used my cookie scoop but flatten the scoop of dough with my fingers because I didn't know if the cookies would flatten as they baked. I don't think they would have. I smoothed together the edges if the dough started breaking as I flattened it. Then they had the looks of a finished cookie.

I think they were enjoyed because there was only one left when I came back after church to clean up and pack away the leftovers to freeze for next Sunday for the Cafe Treats. 

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SCOTCH SPUD COOKIES

1/2      cup butter, softened

1         cup firmly packed brown sugar

1         egg

1         teaspoon vanilla

1         cup flour

1         teaspoon baking powder

1/2      teaspoon salt

1-1/2   cups instant mashed potato flakes

1/2      cup chopped nuts (optional)

1         cup butterscotch pieces (optional)

Preheat the oven to 350 degrees F. Use ungreased cookie sheets or line with parchment paper. (See note below for baking.)

In a large mixer bowl, 

combine the butter, brown sugar, egg, and vanilla.

Blend at low speed until smooth. (Scrape the sides of the bowl as needed.)

Combine the flour, baking powder, and salt in a small bowl; blend well.

Add the flour mixture to the creamed mixture;

blend well. (Using the mixer on lower, scrape the sides of the bowl as needed.)

Stir in the potato flakes by hand along with the nuts if you are using them.

Add the butterscotch pieces stirring until

they are well distributed.

Drop by a tablespoon cookie scoop onto an ungreased cookie sheet or one lined with parchment paper. I flattened each scoop with my fingers and repaired any breaks along the edges to make the dough smooth.

Bake for 10 minutes for the ungreased cookie sheet or until lightly browned. If you are using parchment paper to line the cookie sheets, bake for 12 minutes, or until lightly browned.

Cool cookies for 1 minutes before removing them to a wire rack to finish cooling.

NANCY'S LEMON-COCONUT COOKIES

 

The Sunday that Cafe Treats Baker Nancy brought these Lemon-Coconut Cookies it was closer to 9:30 before she got there with them. Before that one of our patrons came by to see what variety we had to offer. I told him I was waiting on a couple of more treats and what they were going to be. As soon as I said Lemon - Coconut Cookies, he brought out into a big smile and said, "Oh yeah! I'll be back for the lemon cookies."

Well, he came by one more time before Nancy got there but unfortunately I had to leave for Sunday school before he came back. I think the church service had started. I was then a few minutes late from my class and church had already let out by the time I got there. I didn't see him, but I am hoping that he came out and was able to enjoy one before he went home.

I know I really enjoy the one I sneaked for myself. I do try to grab one of each treat so I can personally vouch for them. These were so delicious that I might just have to ask Nancy to make them again. 

The recipe is a King Arthur recipe. I have noticed that most of the time whatever Nancy brings is a King Arthur recipe. They are usually good.

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LEMON-COCONUT COOKIES

8       tablespoons unsalted butter, softened (1 stick)

3/4    cup sugar

1       large egg

1/2    teaspoon vanilla

1       teaspoon baking powder

1/4    teaspoon salt

1/2    teaspoon lemon oil *

1-1/2 tablespoons lemon juice powder 

1-1/2 cups flour

1       cup shredded coconut, sweetened

3       tablespoons coarse sparling sugar, for topping

Preheat the oven to 350 degrees F. Lightly grease or line with parchment paper, two baking sheets. Set aside.

In a mixing bowl, combine the butter and sugar.

Add the egg, vanilla, baking powder, salt, lemon oil, and lemon juice powder, beating until well blended.

Add the flour and coconut, stirring until combined.

To shape the cookies, place the sparkling white sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. (using a cookie scoop) Gently roll the cookies into smooth balls with your fingers, then transfer to the prepared pans.

Bake for 9 to 10 minutes, for soft cookies.

Bake for 12 minutes, until the are barely beginning to brown around the edges for crunchier cookies.

Remove from the oven and transfer to a wire rack to cool after a few minutes.

Store in a closed container or freeze.

* Nancy substituted the rind of one lemon grated. 

SNICKERDOODLE BARS

 

Oh! Do I have a treat for you today!

Cafe Treats Baker Barb brought these absolutely marvelous Snickerdoodle Bars Sunday for the Cafe Treats. I held off as long as I could before I sneaked one. I just couldn't help myself. They looked and smelled so good.

I thought I was biting into a homemade cinnamon roll. That's what they taste like to me. 

Barb found the recipe in the Kansas City Star newspaper. She made the bars in a 9 x 13 - inch pan first. Feeling like the bars were too thick, she made a second batch and used the Jelly Roll Pan. Of course the bars were thinner, but just as delicious. You might be able to see some of the thinner ones in the pictures I took Sunday.

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SNICKERDOODLE BARS

2-1/3    cups flour

1-1/4    teaspoon baking powder

1/2       teaspoon salt

3/4       cup butter or margarine

1-1/4    cups sugar

1/2       cup brown sugar

3          eggs

1          teaspoon vanilla

Cinnamon filling:

1/2       tablespoon sugar

1/2       tablespoon cinnamon

Glaze:

1/2       cup powdered sugar

1          tablespoon milk

1/4       teaspoon vanilla

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan or a Jelly Roll pan, 10 x 15 - inches. Set aside.

Mix together the flour, baking powder, and salt; set aside.

Cream the butter and then add the sugars.

Add the eggs, one at a time, mixing well after each addition. Add the vanilla.

Gradually add the dry ingredients to combine.

Spoon half of the batter into the prepared pan and spread evenly to cover the bottom of the pan. 

Combine the cinnamon filling ingredients and sprinkle over the top of the batter in the pan.

Drop by teaspoon dollops the remaining batter over the top.

Bake 20 to 25 minutes.

Cool completely.

Mix the glaze ingredients and drizzle over the cooked, cooled bars.

Store the bars covered in the refrigerator.

HELP! MY MUFFINS STUCK TO THE PAPER LINERS

 Don't you just hate it when you make muffins or cupcakes and when you get one to eat and start to pull off the paper liner, it is stuck to the muffin or cupcake? Me, too.

Well, now I know what to do. 

I made some gluten-free banana bread mini-muffins this weekend to take to church for the Cafe Treats. I have been having problems cleaning my mini-muffin pan lately which is a big pain in the wazoo. So when I started to make the muffins from the King Arthur box mix, it said to grease the muffin pan or use paper liners. Since I recently bought some paper liners for  mini-muffins to make clean-up easier, I decided to do that.

I know from experience to spray the paper liners with nonstick cooking spray before filling the cups and I did that expecting that to do the trick. WELL, it didn't. After the mini-muffins had cooled completely, I thought I would see how they tasted.

You can imagine my disgust when I picked at the side of the paper liner and it was stuck to the muffin. I was so upset because the mix had made 52 mini-muffins that I knew would last me at least two Sundays for the Cafe Treats I just sat down on my glider couch and was silent.

After a bit, I decided to google to see if I could find a solution for my problem and of course links came up. I have to say I didn't read them all. The first one I read said to spray your liners first, but I had done that and that didn't keep them from sticking. Then I read one answer that said to freeze them for 5 to 10 minutes and then twist them out of the liner.

I didn't go any farther, but decided I would give that a try.

Well, that worked for about 95 percent of them. The ones that didn't work well, may have been the four I filled before I realized I had forgotten to spray the liners. This was the second pan I was making. Since I was making a banana bread muffin and the batter was a little bit different consistency than a cake mix make be, I noticed the four that didn't do great, had spaces in them so those spaces weren't even touching the liners. Bottom line --  I felt the experience was successful and will remember that again if I have the problem. 

This is what I actually did.

 We recently got a new refrigerator freezer that is about 4 cubic feet smaller. We lost space in the freezer. The compartment is narrower. I have a cookie sheet that fit perfectly in my old freezer, but is too wide for my new one. So I had to find something else that I could use to quick-freeze my baked goods. Solution? I have a tempered glass cutting board that works great. 

After the muffins had cooled completely, I spaced some on the glass board so they weren't touching, closed the freezer, and set the timer for 10 minutes.

When I timer went off, I removed two muffins at a time instead of all of them. It was warm enough in my kitchen that I was afraid the muffins would thaw since they hadn't been in the freezer that long. It took me a minute or two to do all of them and they did get easier to peel by the end. Saying that, I think I would do it again for 10 minutes to start.

I carefully worked with each one, by holding the muffin with one (left) hand and then using my fingernails on my other hand to get the paper started to separate from the muffin. I didn't rush this procedure because I wanted to not disturb the muffin as much as possible. As I worked around each muffin, I peeled back the paper as it appeared to separate best for that muffin.

And you know what? No one noticed so I must I have done a good job. What I did hear was lots of yummies when they bit into them. 

Here are some pictures I took during the process.

 

This last picture shows three of the four that I didn't consider a success. You can see the spaces I was talking about. Some of the holes were made because some of the muffin still stuck to the paper liner.

Here is a picture of my tempered glass board that I am using to fast freeze some of the muffins for next Sunday. 

Frozen, now I can place them in a freezer bag and they won't mess up until next Sunday. That means I won't have to make something gluten-free next Saturday.

FRUIT SALAD

 I am really late in sharing this Fruit Salad recipe to you, but you can enjoy it anytime of the year. I chose to make it to take and share for our traditional 4th of July celebration with Friends Jamie and Martin who are also the godparents of our MO grandkids. 

Martin always cooks hamburgers and hot dogs and then everyone brings a dish to share. I usually make a dessert, but the group on the whole does not eat a lot of sweets and I end up bringing a lot of it home. That's why this year I decided to make this Fruit Salad and most of it was eaten.

I ended up using my "antique" big yellow bowl, filled it about half way with ice and then set the dish in it and it worked perfectly to keep the salad cold since it was a hot evening. I have posted a picture below the recipe.

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FRUIT SALAD

1     4 - oz container vanilla yogurt

1/2   cup whipped topping, thawed

1      cup seedless grapes, cut in half

1      cup miniature marshmallows

1      11 - oz can mandarian orange segments, drained

1       8 - oz can pineapple tidbits in juice, drained

1       cup fresh strawberries, sliced

Mix the yogurt and cool whip together in a large bowl.

Gently stir in the the grapes,

marshmallows, oranges, and pineapple.

Add the strawberries -

toss gently to coat.

Serve immediately or store covered in the refrigerator up to 8 hours.