Pumpkin Butter Dessert SquaresThese dessert squares might just replace your thanksgiving pumpkin pie. They are certainly just as delicious and simpler to make than you might expect. Pumpkin butter has a much more intense flavor than the usual canned pumpkin filling and it already has all the spices thrown in, making it easier for you. You could try these little squares with a scoop of vanilla ice cream or while sipping a hot apple cider. Deliciously packed with the flavor of our Columbia Empire Farms Pumpkin Butter, all you have to do is pick up a jar to get started!


The pumpkin dessert square picture is from lemonsforlulu.com Pumpkin Butter Dessert Ravioli - LemonsforLulu.com
Artist's name: Tanya Schroeder

Glazed Honey Drunken Salmon



1 package puff pastry sheets
1 egg
1 tablespoon water
1 jar Columbia Empire Farms Pumpkin Butter
1 cup chopped hazelnuts



Begin by combining the water and egg in a small bowl. Roll out one sheet of the puff pastry on a lightly floured surface into a 16 inch square and brush dough with egg mixture, next using a pastry cutter or pizza cutter, cut 4 vertical strips and 5 strips going across to make rectangles that will be folded into our dessert squares. Place a teaspoon of pumpkin butter in each rectangle being careful not to add too much as it will ooze out the sides if you do. Place a pinch of the chopped nuts on each square and fold the door over and press the seams together with your fingers. Place each square on a baking sheet and repeat these steps with the second sheet of pastry. Place the baking sheets in the refrigerator for 15 minutes while preheating the oven to 375 degrees.
Bake the squares for 18 – 20 minutes or until golden brown, and dust with powdered sugar to serve.