Key Lime Curd
​Cookie Cups

How to make Cookie Cups:
Preheat the oven to 350°F, spray 3 (12 counts) mini-muffins tins with cooking non-stick spray and set aside.
In a medium mixing bowl, sift together flour, baking soda, and salt. Set aside.
In a standing mixer, using a paddle attachment, cream together on a high speed butter and granulated sugar for about 3 minutes until light and fluffy. Add eggs and vanilla extract and mix again until well incorporated.
Add dry ingredients to the mixture until just combined.
Using an ice cream scoop (1 tablespoon size) scoop the dough into the mini-muffin tins. Using your fingers, spread the dough creating a deep well. Put the tins with dough in the freezer for 10 minutes before baking, so the dough won’t spread too much.
Bake at 350°F for about 12-15 minutes, or until edges are golden color and the dough is set in the middle. When the cookie cups are ready, take them out of the oven and let them sit on the counter in the muffin tins for about 10 minutes. Remove them to a wire rack to cool off completely.

Top with Curd and Whipped Cream! 

To make things real quick and easy use a tube of Pre made sugar cookie dough!!

Southwest Turkey Sandwich with SCS Black Bean Hummus

4 slices whole-grain bread
8 oz turkey breast
2 Anaheim peppers, roasted with stem, seeds and skin removed, sliced in half
1 avocado, mashed
2 slices each lettuce and tomato
Space Coast Spread Black Bean Hummus

Blueberry Lemon
​Ricotta French Toast

  1. ​​Brush both sides of your toast with the melted butter. Spread the slices of bread on a baking sheet and place in the oven for 2-3 minutes. Flip the bread and toast for another 2-3 minutes. Watch carefully. You want your bread to get a little golden / toasty.

  3. Remove the bread from the oven and let cool slightly.

  5. Divide the toasts among plates. Scoop a generous amount of ricotta into the center of each piece of toast, spreading it almost to the edges. Then, take a generous scoop of blueberry jam and drop it in the center of the ricotta. The key here, with all of the elements, is to use a GENEROUS amount. You want the ricotta and jam to spill over the sides. Enjoy the delicious mess.

Strawberry Brie Cups

So we have been selling a ton of Strawberry Balsamic Jam these days!! Probably because we have been taking advantage of Plant City Strawberry season!! If you have never tasted a Plant City Strawberry your missing out!! Thought we’d share a picture that represents our favorite pairing!!! Strawberries and Brie. These are Strawberry Balsamic Jam & Baked Brie in Phyllo cups!!!

Blueberry Lemon
​Dessert Cups
Serves 2

Ingredients:

• 8 oz tub Mascarpone cheese
• jar of Blueberry Lemon jam
• 1 sleeve of graham crackers crumbled
• berries for topping

Instructions:

1. Spread 2 TB of mascarpone cheese into the bottom of your jar.
2. Next, spread 2 TB of Blueberry Lemon jam on top of cheese.
3. Sprinkle a layer of graham cracker crumbles.
4. Repeat this later until you reach the top of your jar.
5. Top it off with fresh berries and enjoy!

Candied Jalapeno Grilled Cheese

Flamin' Hawaiian
Grilled Ham & Cheese

8 tablespoons butter 
8 slices Bread of choice 
1/2 cup Flamin Hawaiian Pepper Jelly
8 slices Ham, sliced thin 
1 cup gruyere cheese, shredded 
1 cup mexican blend cheese, shredded

Customer Creations

Get inspired by these recipes and snacks submitted by our customers!
Space Coast Spreads ​2019