At Byers' Choice, we believe in family, the importance of establishing family traditions and the meaning behind them. Traditions are personal, make families unique and build memories for the future. As you know, many holiday traditions revolve around food. So we asked our Artisans (who happen to be amazing cooks as well!) to share their favorite family recipes and the stories behind them with you. We hope you enjoy them!

We have just started to add to our Employee Recipe Box. Please check back soon as more will be added!

Cherry Pie

We cannot tell a lie — this is easy and tasty!

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  • 2 Refrigerated Pie Crusts (the kind that comes rolled up)
  • 2 - 21 oz cans of Cherry Pie Filling
  • 1 tsp Almond Extract
  • 1 Egg White
  • 1 tsp Raw Sugar


Preheat oven to 425 degrees Fahrenheit.

Line a 9” pie plate with one of the pie crusts. (Do not crimp the edges of the pie yet)

Pour the cherry pie filling into a medium sized bowl. Be sure to get all of the filling out!

Using a rubber spatula, gently mix the almond extract into the cherry pie filling.

Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.

Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.

Dampen your fingers with a little water, and crimp the edges of the pie together by pinching them to make a fluted design. You can also use the tines of a fork to mash the two pie crusts together. (To make a lattice top, cut your upper pie crust into strips and weave the top for a nice effect.)

Use a sharp knife to cut slits in the pie crust.

Using a pastry brush or the back of a spoon, paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.

Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. Place a baking sheet below your pie to catch any drips while it is baking.

Remove from the oven and allow to cool well before serving.

Daffodil Cake

Easy cake recipe for Spring or any special occasion

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  • 1 Angel Food Cake Mix
  • 1/4 teaspoon yellow food coloring, or enough to reach desired daffodil color
  • 1 teaspoon water


Prepare Angel Food cake mix as directed on package.

In small bowl, combine yellow food coloring with the water.

Spoon half of the cake batter into a separate bowl. Fold yellow food coloring water mixture into half of the batter until well blended.

Spoon batters into an ungreased 10-inch tube cake pan, alternating white and yellow batters.

Bake cake as directed on package. Invert and cool as directed. Prepare glaze.

Lemon Glaze

  • 1/3 cup lemon juice
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon water

In a medium bowl, combine lemon juice and confectioners' sugar.

Beat in the melted butter and 1 tablespoon water until smooth.

Drizzle glaze over cool cake. Slice cake with a serrated knife and serve. Enjoy!

"Easy Spring Daffodil Cake" by Karen Hildebrand

Welcome Spring with this delicate Daffodil Cake! Swirls of white and yellow in every slice are reminiscent of the cheerful daffodil — perfect for birthday, Easter and Mother's Day celebrations. It can be served unfrosted, with fruit or a tangy lemon glaze. This easy recipe is a spin on a traditional daffodil cake using a store-bought angel food cake mix baked in a tube pan.

Candy Corn Bundt Cake

by Judy Bartholomew, Byers' Choice Artisan

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  • 1/2 Cup unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 Cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 Cup buttermilk
  • 1 1/2 Cup sugar
  • 1 tsp vanilla
  • Orange, and yellow gel food coloring


Preheat oven to 350 degrees. Prep bundt cake pan.
Sift flour, baking powder, salt, and baking soda together in a bowl.
Beat butter on high for 30 seconds.
Add sugar and vanilla extract to the butter until well combined.
Now add egg whites, one at a time, mixing after each. Then the whole eggs, again mixing after each.
Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
Divide the batter into three bowls…. add orange gel food coloring to one…. add yellow gel food coloring to the second and Leave the batter white in the third bowl.
Spray the bundt pan with Pam spray.
Begin by spooning in the white batter then the orange next then last the yellow batter on top.
Bake the cake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for about 20 minutes then remove the cake from the Bundt pan and place on a wire rack until completely cooled.

1 Cup soft unsalted butter
4 + Cups confectionery sugar
4 Tbsp heavy whipping cream
Orange and yellow gel food coloring

Cream the butter and powder sugar until it looks light and creamy.

If it doesn't cream add several drops of the heavy whipping cream until it creams. Once the frosting has the right consistency then divide it into 3 bowls.

In two of the three bowls add several drops of gel food coloring. 1 st bowl add orange, 2nd bowl add yellow, 3rd bowl stays white. After each color addition stir well to mix the colors.

When the colors are right, starting with the orange frosting using a spoon drizzle the frosting on the cake. Allow the orange frosting to dry. Next again using a spoon drizzle the yellow frosting on the cake. Allow it to dry. Lastly, drizzle the white frosting on the cake and allow it to dry completely.

"Candy Corn Bundt Cake" by Judy Bartholomew

Judy lives in Franconia with her husband and eight chickens. In addition to being a Byers' Choice Artisan, Judy also creates beautiful stained glass Moravian Stars that are available in the Byers' Choice Gift Shop.

This bundt cake is Judy's winning entry for a Byers' Choice Taste of Fall / Best Use of Candy Corn contest.

Candy Corn Layer Cheesecake Mousse

By Liene Beaumont, Customer Service

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  • 1 package (8 oz.) light cream cheese
  • ½ cup powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 1 small container (8 oz.) Cool Whip, thawed
  • 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon pumpkin pie spice
  • Pumpkin Granola (optional)
  • Candy Corn for garnish


Beat cream cheese in the bowl of an electric mixer until fully smooth.

Slowly add powdered sugar, then milk. Add vanilla. Continue mixing about 1 minute on medium/ medium high speed. Fold Cool Whip into cream cheese mixture and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mouse into a bowl and add pumpkin pie spice. Blend well for an even “orangy” color. For a more brilliant color, add some orange gel food coloring, if desired.

Scoop another 1/3 of the mixture in a separate bowl and add lemon juice and if desired, yellow gel food coloring. Leave the remaining third white.

One color at a time, starting with the yellow lemon flavor, scoop mixture into a ziplock bag or piping bag and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with the orange spice flavor and finally the white Mousse.

Refrigerate 30 minute or up to 1 day before serving.

Garnish with candy corn and pumpkin granola, if desired.

Yields approximately 10-12 mini servings

"Candy Corn Layer Cheesecake Mousse" by Liene Beaumont

Liene created this beautiful dessert for her coworkers — it tastes just as great as it looks!

Stuffing Muffins

By Liz Henning
Human Resources

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  • ½ loaf whole wheat bread, cubed and toasted    
  • ½ loaf white bread, cubed and toasted
  • 1 to 2 cups of turkey or chicken stock
  • 1 LB Jimmy Dean Pork Sausage
  • 1 med onion, chopped
  • 2 stalks of celery, chopped
  • 1 granny smith apple, chopped
  • ½ cup to 1 cup of dried cranberries
  • 2.5 teaspoon dried sage
  • 1.5 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1/3 c minced fresh parsley
  • 1 stick of butter
  • 1 egg


Preheat oven to 350˚ F.  Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.

Transfer toasted bread cubes to a large bowl.

In a large skillet, add 4 tablespoons butter.  Cook the sausage, onions, and celery over medium heat, stirring and breaking up the lumps until evenly browned.

Add the apple, cranberries, sage, rosemary, parsley and thyme; cook, stirring, for 2 – 5  minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries and parsley. Drizzle with turkey stock and the rest of the stick of butter (melted), and mix lightly.  (Add an egg if you wish to help hold them together.)

Using an ice cream scupper, scoop stuffing into well-buttered muffin tins into a 375˚ F oven.

Cook until crisp on the top about 10 – 20 minutes.

"Sausage, Apple and Cranberry Stuffing Muffins" By Liz Henning

Liz entered this classic recipe in a Byers' Choice Taste of Fall cook off and everyone loved it!

She makes it every year at Thanksgiving for her family now.

Tip: the individual portion size make them to easy to freeze!

Candy Cane Cookies

by Karen Hildebrand
Graphic Designer

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  • 1 ¼ cups Butter
  • 1 cup Confectioner's Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • ½ tsp. Almond Extract
  • 3 ½ cups Sifted Flour
  • 1 tsp. Salt
  • Red Food Coloring
  • 1 Egg White
  • Red Decorating Sugar (optional)


Cream butter and sugar together.

Add egg and extracts; beat until fluffy.

Blend in sifted flour and salt.

Divide dough in half. Tint one half light red.

Roll 1 teaspoon white dough and 1 teaspoon red dough into strips 4” long.

Place side by side on ungreased cookie sheet. Twist together lightly; curve one end to form handle of cane.

Brush with egg white and sprinkle with red sugar (optional).

Brush with egg white and sprinkle with red sugar (optional).

"Candy Cane Sugar Cookies" By Karen Hildebrand

Karen loves to bake and has many fond memories of baking with her Mom and sisters for Christmas. In early December, they would fill numerous cookie tins and containers with homemade treats; making enough cookies to last for weeks. One of her favorite recipes is a sugar cookie twisted into the shape of a candy cane which she makes with her daughter today.

White Chicken Chili

By Liene Beaumont
Customer Service

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  • 2 large yellow onions, chopped
  • 2 Tbs Olive Oil
  • 5 cloves garlic, minced
  • 2 tsp Chili powder
  • 2 tsp ground cumin
  • ½ tsp dried red pepper flakes (or to taste)
  • 3 16 oz cans Great Northern beans
  • 1 16 oz can Light Red Kidney beans
  • 2 4 oz cans green chiles
  • 1 red pepper, cored, seeded & diced
  • 1 green pepper, cored, seeded & diced
  • 2 16 oz cans whole, peeled plum tomatoes in puree, undrained
  • 2 16 oz cans diced tomatoes with basil & garlic, undrained
  • 2 cups Chicken Broth, fat free
  • 2 tsp Kosher salt (or to taste)
  • ½ C fresh chopped cilantro
  • freshly ground pepper
  • 3 lbs boneless chicken breasts
  • 4 C lite Monterey Jack Cheese, shredded & divided


Cook onions in oil over medium hear for 10 minutes until translucent.

Add garlic, bell peppers, green chiles, cumin, red pepper flakes, cayenne, salt and pepper. Cook for 1 minute.

Crush the whole tomatoes by hand and add to pot along with diced tomatoes.

Add rinsed beans, broth and cilantro.

Bring to a boil and reduce the heat and simmer, uncovered for 1 hour.

Meanwhile, grill chicken breasts (spray w/ cooking spray) 8-10 minutes til done. Let cool, cut chicken in small chunks or shred.

Add chicken to chili mixture along with 1 cup of the shredded cheese.

Simmer an additional 30 minutes-1 hour to allow flavors to incorporate and till the chili thickens.

Serve with topping of your choice - enjoy!

Simmer an additional 30 minutes-1 hour to allow flavors to incorporate and till the chili thickens.

"White Chicken Chili" by Liene Beaumont

Liene loves to cook and come up with tasty and original combinations of flavors that sound like good blends of ingredients, all while not making them too complicated. Encouraged by co-workers to enter yet another cook-off makes it that much more of a fun challenge. Her White Chicken Chili was created on a fall afternoon while watching Sunday football and getting ready for the Byers’ Choice Chili Cook-off contest a couple of years ago. To this day, she still gets requests for this recipe from co-workers!


Cool Treat

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  • Blue Hawaiian Punch
  • Lemonade
  • Cranberry Juice
  • Popsicle Molds or Cups
  • Popsicle Sticks


Fill plastic cups or popsicle molds 1/3 full with cranberry juice. Freeze until juice is almost firm, about 1 hour.

Insert craft sticks into center of slightly frozen juice.

Add a second layer of lemonade. Freeze until hard, about 2 hours.

Pour blue punch over lemonade layer and freeze until solid, about 3 hours.

Gently pull each ice pop out of its cup and enjoy!

Apple Crisp

Great on a cold morning with hot coffee!

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  • 3 Tbs Butter, chilled
  • 1/2 cup Brown Sugar, firmly packed
  • 1/3 cup All-purpose Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Water
  • 2 Tbs Granulated Sugar
  • 4 cups Apples, peeled, cored and thinly sliced


Preheat oven to 375 degrees Fahrenheit.

TOPPING: In a medium bowl, using a pastry blender or two knives, mix together brown sugar, flour and butter until coarse crumbs form. Set aside.

Grease a 9-inch pie pan.

Place apples in prepared pan.

Mix together sugar, nutmeg, cinnamon, and water. Toss apples with sugar mixture.

Sprinkle Topping over apple filling.

Cook until top is golden brown and crispy; approximately 30 minutes.

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