Dessert Recipes

Pork Rind Crust Ingredients

• 1 bag (2.5 oz.) of Original Rudolph Foods Pork Rinds
• 2 tbs. butter, softened
• 1⁄4 cup egg

Pumpkin Pie Filling Ingredients

• ¾ cup brown sugar packed
• 1 cup sugar
• ¾ tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 cup pumpkin
• 1 ¼ cup evaporated skim milk
• ¾ cup egg whites whipped
• 2½ tsp vanilla

Directions

Crust: Using a food processor, grind the pork rinds into a fine powder. Mix in the butter and eggs until you get a doughy consistency. Spread the mixture into a pie pan of your choosing and bake at 450 degrees for 5 minutes.

Filling: Mix the sugars, cinnamon, ginger and nutmeg in a mixing bowl. In a separate mixing bowl combine the pumpkin, milk, egg whites and vanilla. Next mix the contents of the two bowls until you have a moist combination. Pour the mixture into the pie pan. Reduce heat to 375 and bake for 50–60 minutes or until the crust is a golden brown.

back to top

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows —OR— 4 cups miniature marshmallows
• 6 cups crumbled Churros (or try pork rinds for an added kick)

Directions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add crumbed Churros. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

cook time: 15 minutes

prep time: 20 minutes

servings: 8 dozen

Ingredients

• 4 cups cracklins
• 4 cups flour, more if needed
• 2 cups sugar
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 1 cup milk, more if needed

Optional Ingredients

• Walnuts
• Minced Meat

Directions

Sprinkle with lots of sugar on top before baking. Bake at 350° F

Comments from Our Recipe Testers

Used #7 scoop or 2 1/2 tsp. drops for cookies.

back to top

prep time: less than 15 minutes

servings: 4 to 6

Ingredients

• 2 ounces pork rinds
• 2 teaspoons ground cinnamon
• 2 teaspoons granular sucrolose sweetener (e.g. Splenda) or regular sugar
• 2 tablespoons melted butter

Directions

Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle the melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

back to top

Ingredients

• 2 ~ 2.5 oz bags Rudolph’s Cinnamon Churros
• 1 ~ 12 oz bag of your favorite chocolate chips
• Your favorite sprinkles, jimmies or nonpareils (optional)
• Cookie sheet lined with wax paper
• Spoon
• Container / pan to melt the chocolate

Directions

Arrange Rudolph’s Cinnamon Churros on cookie sheet in a single layer. Melt chocolate slowly on stove top or in the microwave, stirring frequently. Using the spoon, drizzle melted chocolate on top of the cinnamon churros. You decide how “chocolaty” you want it! Place cookie sheet in a cool place to allow chocolate to harden.

For a festive touch, add sprinkles, jimmies, or nonpareils to your chocolate drizzled Churros. Serve to your family and friends at all your Holiday Gatherings!

back to top

cook time: 35 minutes

prep time: 30 minutes

servings: 10 to 12

Cake Ingredients

• 7 large egg whites
• 2 cups pork rind flour*
• 2 1/4 cups Splenda
• 1/2 cup cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon cinnamon extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup scalded, soured heavy whipping cream**
• 3/4 cup boiling water
• 4 large egg yolks

Frosting Ingredients

• 8 oz cream cheese
• 1/4 cup butter
• 1 Tablespoon vanilla
• 1/2 cup Splenda

* One 80 gram bag of pork rinds yields exactly one cup of pork rind flour. Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.

** To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.

Directions

Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to over beat the egg whites, as they will begin to lose their volume.

Gently fold in ¼ of the egg whites into the cinnamon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.

Bake for 30-36 min.

Thoroughly mix cream cheese, butter, vanilla, and splenda. Spread on cooled cake.

back to top