Sticky Fingers Bakeries

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Inventive cooks and bakers everywhere use our premium mixes and fruit spreads to create delectable dishes and desserts. Explore here to find your favorite. Got a recipe to share?

Displaying 3 - 4 of 12 Recipes


3/4 c. milk

1/4 c. sugar

2 tablespoons corn starch

1/2 c. Sticky Fingers Lemon Curd

1-teaspoon fresh lemon zest

4 egg whites

1/4 cup sugar

Butter to grease ramekin

Sugar to coat ramekin


Preheat oven to 400˚. Place a baking sheet in lower third of oven to preheat. Grease interior of 6 4-ounce ramekins with butter and dust with sugar. Heat milk in a small heavy saucepan over medium-high until it boils. Reduce heat to medium low. Whisk together 1/4 cup sugar and 2 tablespoons cornstarch until uniform. Add to milk and whisk. Bring to a low boil and cook 1-2 minutes, whisking continuously. Whisk in Sticky Fingers Lemon Curd and lemon zest. Cool to room temperature. In a standing mixer, or a hand mixer, fitted with a whisk attachment on high-speed whip the egg whites until soft peaks form. Add 1/4 cup sugar and continue to whisk until peaks form, but the egg whites are not dry. Gently fold one quarter of the egg whites into the lemon curd mixture. Continue adding egg whites one quarter at a time until all are incorporated. Pour lemon soufflé mixture into ramekins. Place on preheated baking sheet and bake 15-18 minutes until golden brown and soufflés have risen. Serve immediately or the soufflé’s will fall. Enjoy with whipped cream and fresh berries or garnish with powdered sugar and a mint leaf.


Sticky Fingers Red Pepper Jelly
5 Jalapeno peppers, cut in half and seeded
1/2 c. cream cheese


Broil prepared jalapeno peppers cut side down on a foil lined baking sheet.  Cook peppers until they have a nice char on the skin. Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Sticky Fingers Red Pepper Jelly. Serve warm as an appetizer or snack.