1

2

Appetizers 5Entrees 13Desserts 23

contents

ON THE COVER:APP-TASTIC DEVILED EGGSpage 8

©2018 Salesforce.com, inc. All rights reserved. Salesforce, Salesforce Logo,

AppExchange, and others are trademarks of salesforce.com, inc. Third-party company

names, trademarks, and logos referenced in this material are the property of their

respective owners. The recipes and information in this e-book are provided for

general informational purposes only. Salesforce does not warrant the accuracy or completeness of any information, text,

graphics, links, or other items contained within this e-book. The reader assumes full

responsibility for, and assumes all risks related to the proper and safe handling, preparation, cooking, and consumption of the recipes presented in this e-book.

The reader is solely responsible for knowing about any food allergies they may

have and for verifying the recipes’ ingredients before handling, using, or

consuming such ingredients. It may be advisable for you to consult a qualified

healthcare professional before making any changes to your eating habits.

3

cooking with the community.Got an Appy-tite? Sure you do. So let Appy guide you to her awesome

collection of delicious appetizers, entrees, and desserts. You’ll find them

all in our first-ever AppExchange cookbook, “Cooking with Appy.”

Every original recipe was submitted by a Trailblazer (that is, a Salesforce

customer or partner) who’s passionate about food. So not only are you

cooking with Appy, your guide to the partner ecosystem, you’re cooking

with the community.

There’s more. Every recipe also includes the partner or customer’s favorite

app stack — and how those apps work together to help their business thrive.

Appy suggests you check it out when you’ve got a free minute — like when

you’re waiting for the oven to preheat. Whether Trailblazers have a cooking

passion to champion or a favorite app, this cookbook is all about sharing it.

Enjoy.

SPONSORED BY

4

PEACH CAPRESE-STYLE

SALADpage 9

5

6

1. Heat oven to 350°F. 2. In a skillet (preferably cast iron), brown the sausage. Strain excess fat or

oil. 3. In large bowl, pour the sausage on top of the cream cheese. 4. Mix in diced tomatoes and

green chiles. Stir well. 5. Spread mixture back into skillet (or a baking dish). 6. Bake for 30 minutes.

7. Serve with tortilla chips or corn chips.

Serves: 10 • Prep time: 5 minutes • Cook time: 30 minutes

1 lb. locally sourced or grocery-store ground sausage2 (16-oz.) packages of cream cheese, softened1 (10-oz.) can diced tomatoes and green chiles

Cast Iron Sausage Dip

ANDREW RIESER@ANDREWRIESER

“In the Fourth Industrial Revolution, manufacturers look to replace their legacy systems. Rootstock and these apps help make it happen.”

RECIPE AND APP STACK FROM

ZENKRAFTROOTSTOCK AVALARA AVATAX

SCRIBE FINANCIALFORCEACCOUNTING

+ + + +

7

1. Peel all potatoes. 2. Boil 3 lbs. of potatoes in a large pot of salted water. Once ready, mash them

in a bowl. Set aside. 3. Grate remaining potatoes (1 lb.) in a food processor. Make sure they are

finely grated. Add 2–3 drops of vinegar. 4. Place grated potatoes in a cloth bag or dishcloth. With

your hands, strongly squeeze potatoes until dry. Reserve squeezed-out water and grated potatoes

for later. 5. Cut up bread rolls into small cubes. 6. Fry bread cubes with butter until golden brown.

7. Mix together mashed potatoes, grated potatoes, salt, and squeezed-out water. Ensure mixture

is of a fluffy dough consistency and not too wet. 8. Boil water in a large pot. 9. With your hands,

form 2" round dumplings from the potato mixture. 10. Insert 2–3 bread cubes into the middle

of each dumpling, cover with mixture. 11. Add round dumplings into boiling water. Reduce

temperature and simmer pot for 20 minutes. Do not boil. 12. Dumplings are ready when they

float on the surface of the water. 13. Serve with meats, vegetables, and sauce.

Serves: 8 • Prep time: 1 hour • Cook time: 1 hour

4 lbs. potatoes (3 lbs. to boil and 1 lb. to mash)1 Tbsp. butter2 bread rollsSalt Vinegar

Thuringian Potato Dumplings

MARKO FLIEGE@JUSTONINVOICING

“JustOn pairs well with these solutions to roll-up Salesforce data, create sophisticated quotes and proposals, and automate billing processes.”

RECIPE AND APP STACK FROM

SALESFORCE CPQ

JUSTON APPERO QUOTE

ROLLUPHELPER

+ ++

8

+ + +

1. Place eggs in a pot of water with an extra 2 inches of water above them. Add salt to water. 2. Bring water

to a boil. Turn off, leave pot on burner, and cover for 10–12 minutes. 3. Prepare a bowl of ice. 4. Move the pot

to the sink. Pour the bowl of ice into the pot. Then run cold water into the pot. The eggs will cool. 5. Once eggs

have cooled enough for handling, peel the shells off the eggs. 6. Slice the eggs in half, length-wise. Remove

the yolk balls from each egg and set aside. 7. Place the white egg bases on a plate (or deviled egg container).

Refrigerate while making the filling. 8. Combine egg yolks, mayonnaise, mustard, and hot sauce. Drizzle

mixture with olive oil. Salt and pepper to taste. 9. Take egg bases out of refrigerator. Fill them with mixture by

either using a spoon or by putting mixture into a plastic bag, cutting off one corner, and piping the filling onto

the bases. 10. Top with paprika or other desired topping.

Serves: 24 • Prep time: 5 minutes • Cook time: 25 minutes

12 large eggs3 Tbsp. extra virgin olive oil1 tsp. salt½ cup mayonnaise1 tsp. Dijon mustard½ tsp. Appy’s Trail Blazin’ Hot SauceSalt and pepper to tastePaprika for garnish

App-Tastic Deviled Eggs

SCOTT LUIKART@SLUIKARTINFO

“These tools keep our team humming — and we experience amazing efficiency — without adding any admins to support our users.”

FOOTPRINTSCLONE THIS USER

DEMANDTOOLS TRAIL TRACKER

RECIPE AND APP STACK FROM

9

Serves: 4 • Prep time: 25 minutes

2 ripe peaches 1 small log of goat cheese 1 bunch of fresh Italian basil Salt Freshly ground black pepper

Peach Caprese-Style Salad

1. Cut peaches into halves, remove pits, and slice into ¼ inch-thick crescent-shaped slices. 2. Wash basil.

Dry leaves carefully without bruising. 3. Clip and save leaves that are approximately the same size as peach slices.

4. Arrange peach slices and basil leaves alternately on a platter. If using smaller sized leaves, arrange multiple

basil leaves between peach slices. 5. Use a small measuring spoon to scoop out goat cheese from the log.

6. Place cheese carefully on the top of peach slices. 7. Sprinkle salt and pepper onto salad. 8. Serve immediately.

MEDHA NANAL

“NPSP is great for fundraising, Data Quality Tracker ensures that all data is clean, and Apsona makes administration more efficient.”

RECIPE AND APP STACK FROM

+nonprofit success pack

APSONA

+DATA QUALITY

TRACKERNONPROFIT

SUCCESS PACK

10

1. Heat oven to 325°F. 2. In a medium bowl, combine crushed tortilla chips and butter. 3. Press mixture into

bottom of a 9" springform pan. 4. Bake for 15 minutes. Remove from oven. 5. In a large bowl, blend cream cheese,

hot sauce, and eggs. 6. Add chiles, jalapeño, and cheese. 7. Pour over crust and bake for 30 minutes. 8. Remove

from oven and let cool for 5 minutes. 9. Run knife around side edge. Remove side of pan. 10. Spread sour cream,

tomatoes, olives, and green onions on top of mixture. 11. Serve with tortilla chips.

Serves: 24 • Prep time: 15 minutes • Cook time: 45 minutes

1 cup tortilla chips, crushed 3 Tbsp. butter, melted 2 (8-oz.) packages of chives and onion cream cheese, softened 3 Tbsp. of Appy’s Trail Blazin’ Hot Sauce2 large eggs1 (4-oz.) can diced green or yellow chiles1 fresh jalapeño pepper, seeded and diced4 oz. Colby cheese, shredded1/4 cup sour cream1 large tomato, chopped1 green onion, chopped4 oz. diced black olives1 bag of tortilla chips

Savory Jalapeño Cheesecake

CARLOS SIQUEIRA@AKACARIOCA

“We use Trailhead Tracker for training, plus Lightning Adoption Tracker and Salesforce Adoption Dashboards for tracking usage.”

TRAIL TRACKER

LIGHTNING ADOPTION

TRACKER

SALESFORCE ADOPTION

DASHBOARDS

+ +RECIPE AND APP STACK FROM

11

1/4 cup sour cream

12

MOROCCAN - INSPIRED LAMB

page 20

13

14

1. Drain and rinse olives under cold water. Set aside. 2. Heat 1 Tbsp. of oil in a cast iron pan over medium-high

heat. 3. Season duck pieces with salt and pepper. 4. Working in batches, add duck pieces. Cook, stirring

occasionally, until browned on each side, 10 minutes. 5. Remove duck pieces and reserve on a platter.

6. Pour off excess fat and reserve for another use. Keep at least 1/2 cup of fat in the pan. 7. Add onions, garlic,

and tomatoes. Cook, stirring occasionally, until soft, about 5 minutes. 8. Sprinkle with 2 tsp. of flour. Cook for 1 minute while stirring. 9. Place bay leaves, parsley, and thyme on a cheese cloth. Tie up corners with kitchen

twine. 10. Add olives, bouquet garni, water, and wine to the pan, and stir. 11. Return duck pieces to the pan.

12. Cover and cook for 45 minutes at low heat. 13. Remove duck pieces and arrange them on a large serving

platter. 14. Pour sauce from pot over the duck. Serve immediately with white rice.

Serves: 8 • Prep time: 20 minutes • Cook time: 65 minutes

Canard aux Olives (duck with olives)

CLEMENT BRUNEAU@CLEMENTBRUNEAU

“Aircall’s phone system pairs well with Slack and Ebsta to boost your teams’ productivity and sync your calendars.”

SLACKAIRCALL CTI GMAIL AND GOOGLE CALENDAR

INTEGRATION BY EBSTA

+ +

8 duck legsOlive oil1 Spanish onion, cut in half and finely chopped1 garlic clove, minced2 tomatoes, chopped1 cup pitted black olives, any variety1 cup pitted green olives, any variety2 tsp. flour1 cup dry white wine1 cup waterSalt and pepper

BOUQUET GARNI

2 bay leaves3 sprigs parsley1 sprig thymeCheese clothKitchen twine

RECIPE AND APP STACK FROM

15

Pour off excess fat and reserve for another use. Keep at least 1/2 cup of fat in the pan. Sprinkle with 2 tsp. of flour. Cook for

16

1. Heat oven to 400°F. 2. Dry excess moisture from tenderloin. Drizzle with olive oil. 3. Salt and pepper

to taste. 4. Lightly coat both sides of tenderloin with seasoning. 5. Bake in foil-lined pan for 18–20

minutes, or until interior temperature is between 145°F (slightly pink) and 155°F (well-done). 6. Let rest

a few minutes before slicing and serving.

Serves: 4–6 • Prep time: 5 minutes • Cook time: 20 minutes

1 1/2 lbs. pork tenderloin Olive oilYour favorite seasoning blend (or any combination of garlic powder, onion powder, paprika, and dried herbs)

SaltPepper

Effortless Pork Tenderloin

1/2 red onion, thinly sliced

CHERI LOVELL@THESTRATEGICORG

“Nonprofits love these because Nonprofit Success Pack tracks metrics, Conga Composer thanks donors, and TaskRay manages projects.”

+CONGA

COMPOSERNONPROFIT

SUCCESS PACKTASKRAY

+nonprofitsuccesspack

RECIPE AND APP STACK FROM

17

1 1/2 lbs. pork tenderloin

1. Heat oven to 400°F. 2. Place chicken on a cutting board and make 5 slits in each breast, being careful not

to cut through completely. 3. Drizzle oil over chicken. Season with salt, pepper, and Italian seasoning.

4. Stuff slits of each breast with zucchini, tomato, bell pepper, and red onion. 5. Sprinkle each chicken breast

with garlic and cheese. 6. Bake until chicken is cooked throughout and no longer pink, about 25 minutes.

7. Serve with a side salad.

Serves: 2 • Prep time: 10 minutes • Cook time: 25 minutes

4 chicken breasts, boneless and skinless2 Tbsp. extra-virgin olive oil1 tsp. Italian seasoning1 zucchini, halved and thinly sliced into half moons1/2 red onion, thinly sliced1 tomato, thinly sliced1 yellow bell pepper, thinly sliced1 Tbsp. dried (or fresh) garlic clove, minced1 cup Mozzarella cheese, shreddedSaltPepper

Appy’s Chicken Primavera

TOM BLAMIRE@SALESFORCE_TOM

“We use Campaign Member to add members who use similar functionality, Graphics Pack to visualize values, and Dupeblocker to block dupes.”

RECIPE AND APP STACK FROM

DUPEBLOCKERGRAPHICS PACKCAMPAIGN MEMBER

+ +

18

1. Combine marinade ingredients in a large plastic bag. 2. Cut Paneer into strips about 1/2" wide x 1" long. 3. Toss into marinade bag. Refrigerate for 6–8 hours. 4. Grill Paneer and onions in a heavy pan on

high heat, with enough ghee to lightly coat. 5. Cook until Paneer is lightly browned and onions are

translucent and lightly caramelized. 6. Assemble tortillas open-faced on serving plate. 7. Place cabbage first

on tortillas, then Paneer and onions. 8. Top with a drizzle of pico de gallo and a bit of chutney. 9. Sprinkle

with minced jwala or serrano peppers. 10. Serve with lime wedges.

Serves: 4 • Prep time: 6 hours • Cook time: 30 minutes

Grilled Paneer Street Tacos

LORI WITZEL@LORIAUSTEX

“Want to cook up great reports? Rollup Helper makes it easy to run them, Slack shares them, and Spanning backs them up.”

SLACK SPANNINGBACKUP

ROLLUPHELPER

+ +

1 lb. Paneer cheese, fresh and firm2 onions, shredded1/2 cup shredded raw red cabbage8 small flour tortillas2 limes, cut into wedges2 Tbsp. ghee butterFresh pico de gallo salsa2 jwala or serrano peppers, seeded and mincedMango chutney

MARINADE

6 garlic cloves, minced3 or 4 jwala or serrano peppers, minced1 bunch fresh cilantro, finely chopped1 tsp. saltBlack pepper, freshly groundJuice of 3 small limesJuice of 3 oranges2 Tbsp. white vinegar1/2 cup coconut oil, melted1 Tbsp. paprika

MAPANYTHING

+RECIPE AND APP STACK FROM

19

Cut Paneer into strips about 1/2" wide x

1/2 cup shredded raw red cabbage

1/2 cup coconut oil, melted

20

1. Place lamb in a large bowl and add harissa paste. Coat lamb well. Put aside. 2. Gently fry onions and garlic

until softened, then add lamb. 3. Once lamb is browned, place lamb, onions, and garlic into a slow cooker.

4. Add remaining ingredients of the lamb stew. 5. Set the slow cooker on low, and leave for 8 hours. 6. Place rice

in a steamer. Instead of using water, mix stock and spices, then add to rice. 7. Steam for 25 minutes (or per your

steamer’s instructions). 8. Once rice is ready, mix in raisins and apricots. 9. Gently pour stew on top of rice, and serve.

Serves: 2 • Prep time: 28 minutes • Cook time: 8 hours

Moroccan-Inspired Lamb

1/2 tsp. salt

LAMB STEW

1 lb. diced lamb 1 medium onion, sliced2 garlic cloves, sliced1 (24-oz.) tomato and sweet red pepper sauce (or just tomato sauce)11/4 cup of chicken or vegetable stock1 (15-oz.) can of chickpeas2 tsp. harissa paste1 tsp. ground cinnamon1 tsp. ground turmeric1 tsp. ground cumin1 tsp. dried thyme

RICE

1 cup rice11/4 cup chicken or vegetable stock1 tsp. ground cinnamon1 tsp. ground turmeric1 tsp. ground cumin1 handful of raisins1 handful of dried apricots, cut into little pieces

ROB COWELL@ROBSALESFORCE

“Our admins manage role hierarchy with Draggin’ Role, default campaign statuses with AAKonsult, and run reports on field usage with Field Trip.”

DRAGGIN’ ROLE

AAKONSULTCAMPAIGN

STATUS

+FIELD TRIP

+TM TM

RECIPE AND APP STACK FROM

21

1. Heat olive oil in a deep skillet to medium heat. 2. While waiting for pan to heat up, cut tomatoes into

quarters. 3. Stir in garlic and onion. Cook until onion has softened and turned translucent, about 5 minutes.

4. Add tomatoes, paprika, and salt. 5. Stir slowly on low heat, until juice comes out of tomatoes, about 10

minutes. 6. Add water and mix well. 7. Use a spoon to make 6 indentations, spaced out evenly on top of

mixture. 8. Gently crack an egg into each indentation. 9. Cover the skillet and cook on low heat until egg

whites are firm and yolks are soft. 10. Serve with pita bread.

Serves: 3 • Prep time: 5 minutes • Cook time: 20 minutes

6 fresh tomatoes, or canned 8 garlic cloves, minced1 onion, cut into 2" pieces1 Tbsp. olive oil1 tsp. sweet paprika1/2 tsp. salt6 large eggs3 Tbsp. water

Egg-cellent Shakshuka

11/4 cup of chicken or vegetable stock

11/4 cup chicken or vegetable stock

+ + + +TAL FRANKFURT@TALFRANKFURT

“At Cloud for Good, we use this mix of sales apps to create and implement strategic solutions with nonprofit and educational institutions.”

FORMASSEMBLYCONGA COMPOSER

WORKATO PARDOT MARKETING

AUTOMATION

APSONA

RECIPE AND APP STACK FROM

22

ALOHA CHOCOLATE MACADAMIA COOKIES

page 28

23

25

1/3 cup chia seeds1/4 cup unsweetened cacao powder (or unsweetened cocoa powder)1/4 tsp. sea salt

11/2 cups nondairy milk such as almond or cashew milk1/2 tsp. pure vanilla extract

1. Set pie crust aside. Wisk all the ingredients together. 2. Pour mixture into a saucepan and cook

at low heat, about 7–10 minutes. 3. Whisk well to remove any lumps. 4. Pour mixture into pie crust.

5. Refrigerate until cold. 6. Serve with cinnamon sprinkled on top.

Serves: 8 • Prep time: 90 minutes

1 pie crust, premade or from scratch1 can condensed milk4 large eggs6 Tbsp. corn flour21/2 cups regular milk1 cup warm waterGround cinnamon

South African Melktert (milk tart)

+CHARLY PRINSLOO@CHARLYPRINSLOO

“When I kick off a project, Agile Accelerator, Samanage, Chatter RSS, and Copado ensure my team is set up for success right at the start.”

RECIPE AND APP STACK FROM

AGILEACCELERATOR

COPADOCHATTER RSS

+ +SAMANAGE

26

1. Heat oven to 350°F. 2. Grease an 8" x 8" glass pan. 3. To make the crust, beat butter and confectioner’s

sugar until light and fluffy. 4. Add flour and salt. 5. Stir until dough comes together. 6. Press evenly into

the pan to form crust. 7. Bake 20–25 minutes, or until dough starts to brown. 8. For the filling, beat sugar

and eggs until smooth. 9. Add lemon juice and zest, stir to combine. 10. Stir in flour. 11. Pour filling over

shortbread crust. 12. Bake 20–25 minutes. 13. Cool, serve chilled. 14. Garnish with confectioner's sugar.

Serves: 12 • Prep time: 10 minutes • Cook time: 50 minutes

Ohana Lemon Bars

SHORTBREAD CRUST

1/2 cup (1 stick) unsalted butter, room temperature1/4 cup confectioner’s sugar1 cup all-purpose flour1/8 Tbsp. salt

LEMON FILLING

1 cup white sugar2 large eggs, room temperature1/3 cup lemon juice (about 2 large lemons if using fresh lemons)1–2 Tbsp. grated lemon zest2 Tbsp. all-purpose flourSifted confectioner’s sugar for garnish, if desired

MATT FREEMAN@UP2MATT

“GetFeedback for tracking employee sentiments, Almond for new customer training, and Import2 to get data from other products into Salesforce.”

IMPORT2GETFEEDBACK

+ALMOND

LEARNINGMANAGEMENT

+RECIPE AND APP STACK FROM

27

1/2 cup (1 stick) unsalted butter,

1/4 cup confectioner’s sugar

1/8 Tbsp. salt

1/3 cup lemon juice (about 2 large

28

1. Preheat oven to 325°F. 2. In a small bowl, whisk together flour, baking soda, finely chopped macadamia

nuts, shredded coconut, and salt. Set aside. 3. In a separate bowl, mix together butter and both sugars until

light and fluffy, about 3–5 minutes. 4. Beat in egg, egg yolk, and vanilla until smooth. 5. Mix in the flour mixture

until combined. 6. Stir in chocolate chips, white chocolate, flaked coconut, and coarsely chopped macadamia

nuts. 7. Using about 1/2 cup of the dough, form a ball with your hands. 8. Hold the ball with both hands and

tear it apart in half. 9. Place each half, torn side up, onto a parchment-lined cookie sheet. Leave plenty of room

for cookies to spread. 10. Bake for 15–18 minutes, until cookies are barely golden brown. 11. Remove from

oven. Cool at least 10 minutes before serving.

Serves: 24 • Prep time: 30 minutes • Cook time: 18 minutes

Aloha Chocolate Macadamia Cookies

2 sticks butter (1/2 cup)

3/4 cup chopped nuts (e.g., walnuts, pecans, and/or cashews)

MONICA SANDBERG@NOTISBLANK

“Combine these sales and service apps for data management and document generation plus call center integration and survey feedback.”

GETFEEDBACKCONGA COMPOSER

CONGAACTIONGRID

RINGCENTRAL TASKRAY

+ + + +

2 cups flour 1/2 tsp. baking soda 1/2 tsp. sea salt (preferably Hawaiian pink salt) 3 Tbsp. macadamia nuts, finely chopped 1 Tbsp. unsweetened coconut, finely shredded 14 Tbsp. butter, melted and slightly cooled 1 large egg 1 large egg yolk 1 cup brown sugar 1/4 cup white sugar

4 Tbsp. pure vanilla extract 11/2 cup semisweet or dark chocolate chips 1 cup unsweetened flaked coconut 1 cup dry roasted macadamia nuts, coarsely chopped 1 bar white chocolate, chopped into small pieces

RECIPE AND APP STACK FROM

29

Using about 1/2 cup of the dough, form a ball with your hands.

1. Preheat oven to 350°F. 2. Melt the butter. 3. Combine butter with graham cracker crumbs.

4. Press mixture into the bottom of a cookie pan. 5. Evenly coat with chocolate chips. 6. Then layer

with butterscotch chips. 7. Sprinkle coconut over top of chocolate chips. 8. Add chopped nuts over

the coconut as the last layer. 9. Drizzle condensed milk over the top. 10. Bake for 25 minutes.

11. Cut while still warm.

Serves: 24 • Prep time: 15 minutes • Cook time: 25 minutes

2 sticks butter (1/2 cup)2 cups graham cracker crumbs1 cup semisweet chocolate chips 1 cup butterscotch chips3/4 cup chopped nuts (e.g., walnuts, pecans, and/or cashews) 2 cups coconut flakes1 (14-oz.) can condensed milk

The Stack

1/2 tsp. baking soda 1/2 tsp. sea salt (preferably Hawaiian pink salt)

1/4 cup white sugar

11/2 cup semisweet or dark chocolate chips

+ + + +SHANNON ZDANOWICZ@SHANNONRENEEZ

“These apps allow me to deliver the right functionality to our members — with confidence.”

FONTEVAEVENTS

CLONE THIS USER

FONTEVAMEMBERSHIP

FONTEVAFRAMEWORK

DEMANDTOOLS

RECIPE AND APP STACK FROM

30

1. In a small bowl, dissolve 1 tsp. sugar and yeast in warm water. Let stand until creamy, about 10 minutes. 2. Warm milk in a small saucepan. Remove from heat. 3. Mix in 1/4 cup sugar, 1/4 cup butter, and salt. Stir until melted. Let cool until lukewarm. 4. In a large bowl, combine yeast mixture, milk mixture, applesauce, and 11/2 cups flour. 5. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. 6. When dough has pulled together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. 7. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 8. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. 9. Pour into greased 9" x 13" baking pan. Sprinkle bottom of pan with 1/4 cup pecans and 1/4 cup walnuts. Set aside. 10. Using an electric mixer on medium speed, beat butter, brown sugar, cinnamon, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside. 11. Turn dough out onto a lightly floured surface, roll into an 18" x 14" rectangle. Brush with 2 Tbsp. melted butter, leaving 1/2" border uncovered. Sprinkle with brown sugar-cinnamon mixture. 12. Starting at the long side, tightly roll up dough, pinching seam to seal. Brush with remaining 2 Tbsp. butter. 13. With serrated knife, cut into 15 pieces, and place cut side down in prepared pan. 14. Cover and let rise for 1 hour or until doubled in volume. 15. Heat oven to 375°F. 16. Whisk egg and brush on top of rolls. Bake for 25–30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. 17. Scrape remaining filling from the pan onto rolls. Serve.

DOUGH

1 tsp. white sugar ¼ oz. active dry yeast ½ cup warm water (110° F) ½ cup of almond milk ¼ cup white sugar ¼ cup of butter 1 tsp. of salt

½ cup applesauce 4 cups all-purpose flour

TOPPING

¾ cup of butter ½ cup pecans, chopped½ cup walnuts, chopped¾ cup brown sugar

FILLING

1/2 cup unsalted butter, softened1/2 cup (packed) dark brown sugar1 tsp. ground cinnamon1/8 tsp. kosher salt1 large egg

Cinnamon Sticky BunsServes: 12 • Prep time: 150 minutes • Cook time: 30 minutes

BILL POWELL@BILLPOWELL__C

“These apps help create a firm foundation to scale our Sales Cloud org on, help with cleanup, and boost productivity.”

ROLLUPHELPER

SALESFORCECPQ

FIELDTRIP

FORMERPOSITIONS

THE PERMISSIONER

+ + + +TM

RECIPE AND APP STACK FROM

31

Mix in 1/4 cup sugar, 1/4 cup butter, and salt. Stir until In a large bowl, combine yeast mixture, milk mixture, applesauce, and 11/2

Stir in remaining flour, 1/2 cup at a time, beating well after each addition.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. bottom of pan with 1/4 cup pecans and 1/4 cup walnuts. Set aside.

butter, leaving 1/2" border uncovered. Sprinkle with brown sugar-cinnamon mixture.

1/2 cup unsalted butter, softened1/2 cup (packed) dark brown sugar

1/8 tsp. kosher salt

32

Let’s see what you’ve cooked up.Send us your photos from these recipes. Tweet us at #cookingwithappy.

GET THE APPS >

©2018 Salesforce.com, inc. All rights reserved. Salesforce, Salesforce Logo, AppExchange, and others are trademarks of salesforce.com, inc. Third-party company names, trademarks, and logos referenced in this material are the property of their respective owners. The recipes and information in this e-book are provided for general informational purposes only. Salesforce does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this e-book. The reader assumes full responsibility for, and assumes all risks related to the proper and safe handling, preparation, cooking, and consumption of the recipes presented in this e-book. The reader is solely responsible for knowing about any food allergies they may have and for verifying the recipes’ ingredients before handling, using, or consuming such ingredients. It may be advisable for you to consult a qualified healthcare professional before making any changes to your eating habits.