Recipes

Kaiserschmarrn is an Austrian dessert pancake that’s completely different from any pancake you've had in the sates. Whipped egg whites make it light and airy, then it’s torn in the pan and caramelized with sugar so every piece gets golden edges and a soft center. People order this dish in the Alps during ski season to spring days in Vienna. This is best served with a side of apple sauce or plum. Some family recipes add in golden raisins

Ingredients:

• 1 1/4 cups all-purpose flour
• 4 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 teaspoon Hanna's vanilla extract
• 1 cup cold milk

Directions:

1. In a large bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale and slightly thickened, about 1–2 minutes. Whisk in the 1 cup of milk and 1 tsp vanilla extract.
2. Add the flour and salt directly into the wet mixture and whisk just until smooth and lump-free.
3. In a clean bowl, whip the egg whites using a stand mixer fitted with the whisk attachment or a hand mixer on medium speed until foamy. Increase to medium-high speed, gradually add the remaining 2 tablespoons of sugar, and continue whipping until stiff, glossy peaks form, about 2–3 minutes.
4. Fold a small scoop of the whipped egg whites into the batter to loosen it. Pour the batter into the remaining egg whites and gently fold until just combined, keeping the mixture light and airy.
5. Heat a large frying pan/skillet over medium-low heat and melt 1 tablespoon of the clarified butter. Pour in the batter and spread gently.
6. Let the pancake cook undisturbed for 3–4 minutes, until the bottom is golden and the top is mostly set.
7. Using a spatula, cut the pancake by making long cuts vertically and horizontally to form rough squares or rectangles. It will get messy — don’t worry about making it perfect. I like using a metal spatula to cut and a flexible rubber spatula to help flip.
8. Flip sections as needed and cook for another 2–3 minutes, until cooked through but still soft.
9. Tear the pancake into rustic pieces. Push the pieces outward to create an empty space in the center of the pan.
10. Add the remaining butter and sugar to the center. Let the sugar dissolve into the butter for 30–45 seconds, then toss everything together to coat and caramelize the pieces, about 1–2 minutes.
11. Remove from heat and dust generously with powdered sugar.

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup all purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons Hanna's Sea Salt Fine
• 2 large eggs
• 1/2 cup Olive oil or avocado
• 2 tablespoons water
• 1/2 teaspoon Hanna's Pure Vanilla extract

Directions:

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick) smooth the top.
• Bake for 40-45  minutes, or until a toothpick  comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.***
•  Store in an airtight container at room temperature for up to 3 days

Ingredients:

2 large apples (I used Honeycrisp because they are my personal favorite) but Granny Smith is great too

1 1/2 all-purpose flour

1/3 cup Brown Sugar

2 tsp. Hanna's Saigon Cinnamon Ground

2 eggs

1/2 cup sugar

1/2 cup (8 tblsp) butter softened

1/2 cup milk of your choice (I used 2%)

1 tblsp. Baking Powder

1 tsp Hanna's Vanilla Extract

Directions:

Preheat oven to 350 degrees. Use a 9×5-inch loaf pan. If you want, you can also add parchment paper to get out easily for slicing.

1. Mix ⅓ cup brown sugar and 1 teaspoon of Hanna's saigon cinnamon together in a bowl. Set aside.
2. Combine & whisk 1 1/2 cups of flour and 1 tblsp baking powder together in another bowl and set aside.
3. In another medium-sized bowl, beat 1/2 cup granulated sugar and ½ cup softened butter together using an electric or stand mixer until smooth and creamy.
4. Beat in eggs, one at a time until blended.  Add in vanilla extract and mix in.
5. Add the flour mixture into creamed butter mixture and mix until blended.
6. Stir in ½ cup milk into batter and continue mixing until smooth. Make the chopped apple mixture.

Chopped Apple Mixture (diced small)

1. Toss chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a bowl. Get ready for layering.

Layering Cinnamon Sugar mixture, Apples and loaf batter

1. Pour half the apple bread batter into the prepared loaf pan and spread out, then top with half the chopped apple mixture.
2. Next, sprinkle ½ of the brown sugar/cinnamon mixture.  Get ready to repeat layers.
3. Repeat Layer: Pour the remaining batter into the prepared loaf pan and spread out, then top with the remaining apples mixture.
4. Next, sprinkle the remaining brown sugar/cinnamon mixture on top. 
5. Use a knife and swirl through the mixture a few times.
6. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

add the glaze (optional) I do not add the glaze, my kids don't need the extra sugar, but if you'd like to add it:

1. In a small bowl, mix ½ cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. you can place mixture in microwave for 10 seconds to get it pourable if it needs a boost.
2. Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.
3. If you want more glaze, make a double batch.  

Just in time for the game: healthy low-carb game day snack! These bad boys are spicy and delicious! It’s a really easy recipe to make with only a few ingredients

• 1 large head cauliflower cut into florets
• ½ cup all-purpose flour
• ½ cup water
• 2 teaspoons Hanna's Garlic Powder
• 1 teaspoon Hanna's Paprika Sweet
• ½ teaspoon Hanna's Sea Salt Granulated or Hanna's Pink Himalayan
• ¼ teaspoon Hanna's Black Peppercorns
• Avocado cooking spray or one of your choosing
• ½ cup Frank's Ho sauce or Hot sauce of your choosing
• 2 tablespoons butter melted
• ½ tablespoon lemon juice
• Ranch or blue cheese dressing for serving

Classic Pumpkin Pie Recipe that will not disappoint.

Ingredients:

• Homemade Pie crust can be found in our pecan pie recipe here
• egg wash: 1 large egg beaten with 1 Tablespoon milk
• one 15-ounce can (425g) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon cornstarch
• 1/2 teaspoon Hanna's Sea Salt Granulated
• 1 and 1/2 teaspoons Hanna's ground Cinnamon Saigon or Ceylon
• 1/2 teaspoon Hanna's ground Ginger
• 1/4 teaspoon Hanna's ground or freshly grated Nutmeg
• 1/8 teaspoon Hanna's ground cloves
• 1/8 teaspoon fresh ground Hanna's black peppercorns
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) 2% or whole milk

Directions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust: On a lightly floured work surface, roll the dough out into a 12-inch circle. Carefully place the dough into a pie dish. Push the crust with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers.
3. Bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for about 8-10 minutes. Carefully remove the parchment paper/pie weights.
4. Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
5. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 50-60 minutes. A small part of the center will be wobbly—that’s ok. After about 25-30 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown/dark.
6. Once done, transfer the pie to a wire rack and allow to cool completely for at least 2 hours before garnishing and serving.
7. Decorate with sugared cranberries and pie crust leaves (see note). Serve pie with fresh whipped cream if desired, yum!
8. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Note: if you have some pie crust left over, you can shape them into small leaves for decorating. You will cook these n a baking tray in the oven when you are pre-cooking your crust. usually cooks for about 10-15 min. 

This is my Dad’s favorite, so of course I make it every year…

Dough:

1 1/4 cups all-purpose flour

2 teaspoons sugar

1/8 teaspoon Hanna’s Sea salt granulated

1/2 cup cold butter (1 stick), diced

1 large egg, lightly beaten

Flour, for rolling the dough

Filling:

5 tablespoons unsalted butter

1 cup packed light brown sugar

3/4 cup light corn syrup

1/2 teaspoon Hanna’s Sea salt granulated

2 cups chopped toasted pecans

1 to 2 tablespoons bourbon

2 teaspoons Hanna’s pure vanilla extract

3 eggs, lightly beaten

Recipe: 2 ways to make the dough. 

1. (If making the dough from scratch isn’t in the cards this Thanksgiving, I like the Marie Calander one). 

By Hand dough:

1. Make the dough by hand: In a medium sized bowl, whisk together the flour, sugar, and salt. Using your hands, work the butter into the dry ingredients. Once mixed, add the egg and stir the dough together in the bowl. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture. Move to step 2.

Food Processor Dough:

1. Making the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles grind cornmeal, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. 
2. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. 
3. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. 
4. Preheat the oven to 350 degrees F. 

Making the filling:

1. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust. 
2. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.)
3. Cool on a rack.
4. Serve slightly warm or room temperature. You can add a scoop of Vanilla ice cream or homemade whipped cream. Enjoy!

• 2-5 lbs beef short ribs, bone-in
• 2 tbsp olive oil
• Hanna's Pink Himalayan Salt and Hanna's black pepper, to taste
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1-2 tbsp tomato paste
• 2 cups red wine
• 4 cups beef broth
• 1 tsp Hanna's thyme
• 1 tsp Hanna's rosemary
• 1 tsp Hanna's Oregano
• 2 Hanna's bay leaves

1. Preheat Oven
   Preheat oven to 350°F (160°C).
2. Season and Sear Ribs
   Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté Vegetables
   In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute.
4. Deglaze and Simmer
   Pour in red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
5. Add Broth and Herbs
   Return ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
6. Braise in Oven
   Cover the pot and transfer to the oven. Braise for 1½ to 3 hours, or until the meat is tender and falling off the bone.
7. Finish and Serve
   Remove ribs and strain the sauce. Skim off excess fat. Serve ribs with the sauce spooned over the top.

• Serve over mashed potatoes, polenta, or buttered noodles.
• Garnish with fresh parsley for color and freshness.

Ingredients:

• 1 cup salted butter
  
  1 cup granulated sugar
  
  1 cup light brown sugar
  
  2 teaspoons Hanna’s pure vanilla extract
  
  2 large eggs
  
  3 cups all-purpose flour
  
  1 teaspoon baking soda
  
  ½ teaspoon baking powder
  
  1 teaspoon Hanna’s sea salt fine
  
  2 cups chocolate chips
  

Directions: 

• Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

• In a medium bowl mix flour, baking soda, baking powder and salt, set aside.

• Cream together butter and sugars until combined.

• Beat in eggs and vanilla.

• Mix in the dry ingredients until combined.

• Add chocolate chips and mix well.

• Roll 2-3 Tablespoons of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.

• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.

• Let them sit on the baking pan for 5 minutes before removing to cooling rack.

• ▢ 1/2 cup mayonnaise
• 1/2 cup sour cream or plain greek yogurt
• 1/2 cup buttermilk or regular milk
• ¾ – 1 teaspoon Hanna's dill weed
• 1/2 teaspoon Hanna's parsley flakes
• 1/2 teaspoon Hanna's chives
• 1/4 teaspoon Hanna's onion powder
• 1/2 teaspoon Hanna's garlic powder
• 1/4 teaspoon Hanna's fine sea salt
• 1/8 teaspoon Hanna's fine pepper
• freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Mix ingredients together & Enjoy. Find the video on our instagram