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Pecan Pie



- Pastry Dough

- 1 Stick Unsalted Butter

- 1 1/2 cup Packed Brown Sugar

- 3/4c Light Corn Syrup

- 2 tsp Pure Vanilla Extract

- 1/2 tsp Orange Zest

- Pinch of Salt

- 3 Large Eggs

- 2c Pecan Halves

Preheat oven to 350°F with a baking sheet on the middle rack.

Roll out dough on a lightly floured surface and fit into your pie plate. Trim to at least a 1/2" overhang. Foldover and chill for at least 30 minutes.

Melt butter over medium heat. Add brown sugar and whisk until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. In a bowl, beat eggs. Whisk in corn syrup mixture.

Put pecans in pie shell and pour mixture over them. Bake on hot sheet for 50 minutes to 1 hour. Cool Completely. Serve at room temperature with whipped cream.

Prune Pistachio Oat Bars



- Nonstick Spray

- 2tbsp Coconut Oil

- 1 1/2c Old-Fashioned Oats

- 1 c & 3tbsp Pistachios

- 1c chopped Dried figs

- 1c chopped Prunes

- 1 tbsp fresh Orange Juice

-1 tsp Pure Vanilla Extract

- Pinch of Salt

Preheat Oven to 200°F, Coat 8x8 pan with spray. Line with parchment paper. Heat coconot oil over medium heat. Add oats and cook until golden brown. Process 3tbsp pistachios in a food processor until ground fine. Set aside.

Add vanilla into processor with figs, prunes, 1/2c pistachios, orange juice, and 2 tbsp water. Process until smooth.

Put mixture into bowl. Chop remaining pistachios and add to main bowl along with cooled oats. Press firmly into pan, sprinkle with the ground pistachio powder. Bake for 20-25 minutes, cool, and slice into bars.

Oatmeal Raisin Cookies



- 1 tsp Baking Soda

- 3/4 tsp Ground Cinnamon

- 1/2 tsp Salt

- 2 3/4c Rolled Oats

- 1c Raisins

-3/4c Softened Butter

-1/2c White Sugar

-1c Light Brown Sugar, Packed

-2 Eggs

-1 Tsp Vanilla Extract

-1 1/4c All-Purpose Flour

Preheat oven to 375°F.

In large bowl, combine butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.

In a separate bowl, stir together flour, baking soda, cinnamon, and salt. Gradually add into butter pixture. Stir in oats and raisins.

Drop cookies onto sheet by scoop. Bake 8-10 minutes in the preheated oven until golden brown. Cool completely before eating.

Pumpkin Bread



- 1 can Pumpkin Puree (15oz)

- 1 2/3c Sugar

- 2 tsp Vanilla

- 4 eggs

- 3c All Purpose Flour

- 1/4c Chopped Pecans

- 1/4c Chopped Walnuts

- 1/2c Golden Raisins

- 2 tsp Baking Soda

- 1 tsp Salt

- 1 tsp Ground Cinnamon

- 1/2 tsp Baking Powder

- 1/2 tsp Ground Cloves

Move oven rank to low position. Preheat to 350°F.

Grease bottom of your loaf pan with shortening.

Stir together pumpkin, sugar, oil, vanilla, and eggs into large bowl. Then combine the remaining ingredients and pour into the pan.

Bake 8" loafs 50-60 minutes and 9" loaves 1hr 10 minutes to 1hr 20minutes or until a toothpick comes out clean. Cool for at least 15 minutes. Loosen sides of the loaf to release it from its pan. Cool completely before slicing.

Cranberry Shortbread Cookies



- 1 1/4c Butter, Softened

- 1c Powdered Sugar

- 2 1/4c All Purpose Flour

- 6 ounces of Dried Cranberries, Chopped


Preheat Oven to 325°F.

Cream butter and sugar until light and fluffy. Add the flour, a little at a time, until fully combined.

Stir in the dried cranberries.

Cookies can be made into balls or flat crisps. To make round cookies, aim for 1" balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 - 17 minutes. Cool slightly, then dust with powdered sugar.

To make flat crisps, form dough into 1" balls, then using the bottom of a glass dipped in granulated sugar, flatten the balls onto the cookie sheet. Rounds should be 2" in diameter. Bake 12-14 minutes or until slightly golden. Cool completely.

Walnut Spice Cake



- 1 1/4c Corasely Chopped Walnuts

- 2c All Purpose Flour

- 2 tsp Baking Powder

- 1 tsp Ground Cinnamon

- 3/4 tsp Ground Cloves

- 1/2 tsp Baking Soda

- 1/4 tsp Ground Nutmeg

- 1/4 tsp Salt

- 2 Large Eggs, Room Temperature

- 3/4c Brown Sugar

-2/3c Greek Yogurt, Plain

- 2 tsp Orange Zest

- 1/2c Orange Juice

- 1/4c Extra-Virgin Olive Oil



1/3c Orange Juice

1/4c Brown Sugar

1 1" Strip Orange Zest

2 Whole Cloves

Preheat Oven to 350°F. Coat an 8" baking dish with cooking spray and dust with flour.

Toast walnuts on a baking sheet for 7 minutes. Allow to cool, reduce oven to 325°F.

Whisk flour, baking powder, cinnamon, cloves, baking soda, nutmeg, and salt into a large bowl. Whisk eggs with brown sugar into another bowl. In a third bowl, combine yogurt with orange zest and juice. Whisk the egg mixture and the oil together.

Whisk the egg mixture into the dry mixture. Then whisk in the yogurt mixture. Finally fold in 1 cup of the Walnuts. Spread the batter into a pan. 

Bake the cake for 35-45 minutes or until a toothpick comes out clean.

While you wait, combine 1/3c orange juice, 1/4c brown sugar, the orange zest strip, and 2 cloves in a saucepan. Bring to boil, stirring a few times. Adjust heat to simmer until thickened. Turn off the heat. Remove zest and cloves, allow to cool.

When cake is done, place pan on a wire rack. Using a toothpick, pierce the top in 16 to 24 places. Brush the syrup over the cake and allow it to seep into the holes. Sprinkle the top with the remaining walnuts and let sit for 30 minutes. 

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14500 Commerce Way #106, Kerman, Ca, 93630

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