Bakeries River Falls WI

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Emily's Bakery
(651) 458-5075
8711 E Point Douglas Rd S Ste 110
Cottage Grove, MN

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Spring Valley Bakery
(715) 778-5904
S232 McKay Ave
Spring Valley, WI

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Marquette Bakery
(920) 499-6711
1117 W Mason St
Green Bay, WI

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Cookie Jar
(715) 748-5595
149 S Main St
Medford, WI

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Letoile Restaurant
(608) 251-2700
27 N Pinckney St
Madison, WI

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Mc Glynn's Bakery
(651) 739-9055
2720 Stillwater Rd E
St Paul, MN

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Falls House Of Cakes
(262) 251-7850
N82w18328 Williamsburg Ct
Menomonee Falls, WI

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Chetek Bakery
(715) 924-3443
608 2nd St
Chetek, WI

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Gardner Bakery Outlet
(608) 365-8002
2749 Prairie Ave
Beloit, WI

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Tasty Take & Bake Pizza
(715) 358-8888
9696 State Hwy 70
Minocqua, WI

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A Month of Holiday Treats - Pies, Cakes & Breads

Mmmmm, nothing looks prettier on a holiday tablescape like a well decorated cake or a classic holiday pie. This is the time of year for full on baking frenzies so to complement your cookies and candies, it’s almost a requirement to have cakes, pies and holiday breads along with them. Be it to enjoy with your family or to share with friends at work or at parties, check out the following recipes and get bakin’

Classic Cherry Pie

  • 1 double crust pie crust pastry for 9 inch pie tin
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons vegan butter

Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet.

Bake for 50 minutes in the preheated oven, until golden brown.

Chocolate Mousse Pie

  • 2 cups semisweet chocolate chips
  • 1 quart, plus 3 tablespoons vegan heavy cream (recipe below)
  • 1 tablespoon chocolate creme liqueur
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 premade vegan pie shell
  • Chocolate chips, for topping

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Vegan heavy Cream – 1 block of extra firm silken tofu (boxed, not the kind in water that you find in the refrigerated section) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps

Holiday Yule Log

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 egg replacers
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 tablespoons water
  • 2 tablespoons coffee-flavored liqueur
  • 2 tablespoons white sugar
  • 1/4 teaspoon baking soda
  • confectioners’ sugar for dusting

Filling & Frosting

  • 4 (1 ounce) squares semisweet baking chocolate
  • 1 (8 ounce) package vegan cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coffee flavored liqueur

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and se...

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