Cooking With Appy

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ON THE COVER: APP-TASTIC DEVILED EGGS page 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 contents 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’ Appetizers 5 ingredients before handling, using, or consuming such ingredients. It may be Entrees 13 advisable for you to consult a qualified healthcare professional before making any Desserts 23 changes to your eating habits. 2

SPONSORED BY 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. 3

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Cast Iron Sausage Dip Serves: 10 Prep time: 5 minutes Cook time: 30 minutes • • 1 lb. locally sourced or grocery-store ground sausage 2 (16-oz.) packages of cream cheese, softened 1 (10-oz.) can diced tomatoes and green chiles 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. RECIPE AND APP STACK FROM ANDREW RIESER @ANDREWRIESER + + + + “In the Fourth Industrial Revolution, manufacturers look to replace their ROOTSTOCK ZENKRAFT AVALARA SCRIBE FINANCIALFORCE legacy systems. Rootstock and these AVATAX ACCOUNTING apps help make it happen.” 6

Thuringian Potato Dumplings Serves: 8 Prep time: 1 hour Cook time: 1 hour • • 4 lbs. potatoes (3 lbs. to boil and 1 lb. to mash) 1 Tbsp. butter 2 bread rolls Salt Vinegar 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. RECIPE AND APP STACK FROM MARKO FLIEGE @JUSTONINVOICING + + + “JustOn pairs well with these solutions to roll-up Salesforce data, create JUSTON APPERO ROLLUP SALESFORCE sophisticated quotes and proposals, QUOTE HELPER CPQ and automate billing processes.” 7

App-Tastic Deviled Eggs Serves: 24 Prep time: 5 minutes Cook time: 25 minutes • • 12 large eggs 3 Tbsp. extra virgin olive oil 1 tsp. salt ½ cup mayonnaise 1 tsp. Dijon mustard ½ tsp. Appy’s Trail Blazin’ Hot Sauce Salt and pepper to taste Paprika for garnish 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. RECIPE AND APP STACK FROM SCOTT LUIKART @SLUIKARTINFO + + + “These tools keep our team humming — and we experience CLONE THIS FOOTPRINTS DEMANDTOOLS TRAIL amazing efficiency — without adding USER TRACKER any admins to support our users.” 8

Peach Caprese-Style Salad 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 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. RECIPE AND APP STACK FROM MEDHA NANAL nonprofit “NPSP is great for fundraising, success Data Quality Tracker ensures that pack + + all data is clean, and Apsona makes NONPROFIT DATA QUALITY APSONA administration more efficient.” SUCCESS PACK TRACKER 9

Savory Jalapeño Cheesecake 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 Sauce 2 large eggs 1 (4-oz.) can diced green or yellow chiles 1 fresh jalapeño pepper, seeded and diced 4 oz. Colby cheese, shredded 1/4 cup sour cream 1 large tomato, chopped 1 green onion, chopped 4 oz. diced black olives 1 bag of tortilla chips 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. RECIPE AND APP STACK FROM CARLOS SIQUEIRA @AKACARIOCA + + “We use Trailhead Tracker for training, plus Lightning Adoption TRAIL LIGHTNING SALESFORCE Tracker and Salesforce Adoption TRACKER ADOPTION ADOPTION Dashboards for tracking usage.” TRACKER DASHBOARDS 10

1/4 cup sour cream 11

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Canard aux Olives (duck with olives) Serves: 8 Prep time: 20 minutes Cook time: 65 minutes • • 8 duck legs BOUQUET GARNI Olive oil 2 bay leaves 1 Spanish onion, cut in half and finely chopped 3 sprigs parsley 1 garlic clove, minced 1 sprig thyme 2 tomatoes, chopped Cheese cloth 1 cup pitted black olives, any variety Kitchen twine 1 cup pitted green olives, any variety 2 tsp. flour 1 cup dry white wine 1 cup water Salt and pepper 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. RECIPE AND APP STACK FROM CLEMENT BRUNEAU @CLEMENTBRUNEAU + + “Aircall’s phone system pairs well with Slack and Ebsta to boost your teams’ AIRCALL CTI SLACK GMAIL AND productivity and sync your calendars.” GOOGLE CALENDAR INTEGRATION BY EBSTA 14

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 15

Effortless Pork Tenderloin Serves: 4–6 Prep time: 5 minutes Cook time: 20 minutes • • 1 1/2 lbs. pork tenderloin Olive oil Your favorite seasoning blend (or any combination of garlic powder, onion powder, paprika, and dried herbs) Salt Pepper 1/2 red onion, thinly sliced 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. RECIPE AND APP STACK FROM CHERI LOVELL nonprofit @THESTRATEGICORG success pack + + “Nonprofits love these because Nonprofit Success Pack tracks metrics, NONPROFIT CONGA TASKRAY Conga Composer thanks donors, SUCCESS PACK COMPOSER and TaskRay manages projects.” 16

Appy’s Chicken Primavera Serves: 2 Prep time: 10 minutes Cook time: 25 minutes • • 1 1/2 lbs. pork tenderloin 4 chicken breasts, boneless and skinless 2 Tbsp. extra-virgin olive oil 1 tsp. Italian seasoning 1 zucchini, halved and thinly sliced into half moons 1/2 red onion, thinly sliced 1 tomato, thinly sliced 1 yellow bell pepper, thinly sliced 1 Tbsp. dried (or fresh) garlic clove, minced 1 cup Mozzarella cheese, shredded Salt Pepper 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. RECIPE AND APP STACK FROM TOM BLAMIRE @SALESFORCE_TOM + + “We use Campaign Member to add members who use similar functionality, CAMPAIGN GRAPHICS PACK DUPEBLOCKER Graphics Pack to visualize values, and MEMBER Dupeblocker to block dupes.” 17

Grilled Paneer Street Tacos Serves: 4 Prep time: 6 hours Cook time: 30 minutes • • 1 lb. Paneer cheese, fresh and firm MARINADE 2 onions, shredded 6 garlic cloves, minced 3 or 4 jwala or serrano peppers, minced 1/2 cup shredded raw red cabbage 1 bunch fresh cilantro, finely chopped 8 small flour tortillas 2 limes, cut into wedges 1 tsp. salt 2 Tbsp. ghee butter Black pepper, freshly ground Fresh pico de gallo salsa Juice of 3 small limes 2 jwala or serrano peppers, seeded and minced Juice of 3 oranges Mango chutney 2 Tbsp. white vinegar 1/2 cup coconut oil, melted 1 Tbsp. paprika 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. RECIPE AND APP STACK FROM LORI WITZEL @LORIAUSTEX + + + “Want to cook up great reports? Rollup Helper makes it easy to ROLLUP MAPANYTHING SLACK SPANNING run them, Slack shares them, HELPER BACKUP and Spanning backs them up.” 18

1/2 cup shredded raw red cabbage 1/2 cup coconut oil, melted Cut Paneer into strips about 1/2" wide x 19

Moroccan-Inspired Lamb Serves: 2 Prep time: 28 minutes Cook time: 8 hours • • LAMB STEW RICE 1 lb. diced lamb 1 cup rice 1 medium onion, sliced 11/4 cup chicken or vegetable stock 2 garlic cloves, sliced 1 tsp. ground cinnamon 1 (24-oz.) tomato and sweet red pepper 1 tsp. ground turmeric sauce (or just tomato sauce) 1 tsp. ground cumin 1/2 tsp. salt 11/4 cup of chicken or vegetable stock 1 handful of raisins 1 (15-oz.) can of chickpeas 1 handful of dried apricots, 2 tsp. harissa paste cut into little pieces 1 tsp. ground cinnamon 1 tsp. ground turmeric 1 tsp. ground cumin 1 tsp. dried thyme 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. RECIPE AND APP STACK FROM ROB COWELL TM TM @ROBSALESFORCE + + “Our admins manage role hierarchy with Draggin’ Role, default campaign statuses DRAGGIN’ AAKONSULT FIELD TRIP with AAKonsult, and run reports on field ROLE CAMPAIGN usage with Field Trip.” STATUS 20

Egg-cellent Shakshuka Serves: 3 Prep time: 5 minutes Cook time: 20 minutes • • 6 fresh tomatoes, or canned 8 garlic cloves, minced 1 onion, cut into 2" pieces 11/4 cup chicken or vegetable stock 1 Tbsp. olive oil 1 tsp. sweet paprika 1/2 tsp. salt 6 large eggs 11/4 cup of chicken or vegetable stock 3 Tbsp. water 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. RECIPE AND APP STACK FROM TAL FRANKFURT @TALFRANKFURT + + + + “At Cloud for Good, we use this mix of sales apps to create and CONGA FORMASSEMBLY WORKATO PARDOT APSONA implement strategic solutions COMPOSER MARKETING with nonprofit and educational AUTOMATION institutions.” 21

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South African Melktert (milk tart) Serves: 8 Prep time: 90 minutes • 1 pie crust, premade or from scratch 1 can condensed milk 4 large eggs 1/3 cup chia seeds 6 Tbsp. corn flour 1/4 cup unsweetened cacao powder (or unsweetened cocoa powder) 21/2 cups regular milk 1/4 tsp. sea salt 1 cup warm water Ground cinnamon 11/2 cups nondairy milk such as almond or cashew milk 1/2 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. RECIPE AND APP STACK FROM CHARLY PRINSLOO @CHARLYPRINSLOO + + + “When I kick off a project, Agile Accelerator, Samanage, Chatter RSS, AGILE SAMANAGE CHATTER RSS COPADO and Copado ensure my team is set ACCELERATOR up for success right at the start.” 25

Ohana Lemon Bars Serves: 12 Prep time: 10 minutes Cook time: 50 minutes • • SHORTBREAD CRUST LEMON FILLING 1/2 cup (1 stick) unsalted butter, 1 cup white sugar room temperature 2 large eggs, room temperature 1/4 cup confectioner’s sugar 1/3 cup lemon juice (about 2 large 1 cup all-purpose flour lemons if using fresh lemons) 1/8 Tbsp. salt 1–2 Tbsp. grated lemon zest 2 Tbsp. all-purpose flour Sifted confectioner’s sugar for garnish, if desired 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. RECIPE AND APP STACK FROM MATT FREEMAN @UP2MATT + + “GetFeedback for tracking employee sentiments, Almond for new customer GETFEEDBACK ALMOND IMPORT2 training, and Import2 to get data from LEARNING other products into Salesforce.” MANAGEMENT 26

1/2 cup (1 stick) unsalted butter, 1/4 cup confectioner’s sugar 1/3 cup lemon juice (about 2 large 1/8 Tbsp. salt 27

Aloha Chocolate Macadamia Cookies 2 sticks butter (1/2 cup) Serves: 24 Prep time: 30 minutes Cook time: 18 minutes • • 2 cups flour 4 Tbsp. pure vanilla extract 1/2 tsp. baking soda 11/2 cup semisweet or dark chocolate chips 3/4 cup chopped nuts (e.g., walnuts, pecans, and/or cashews) 1/2 tsp. sea salt (preferably Hawaiian pink salt) 1 cup unsweetened flaked coconut 3 Tbsp. macadamia nuts, finely chopped 1 cup dry roasted macadamia nuts, 1 Tbsp. unsweetened coconut, finely shredded coarsely chopped 14 Tbsp. butter, melted and slightly cooled 1 bar white chocolate, chopped into 1 large egg small pieces 1 large egg yolk 1 cup brown sugar 1/4 cup white sugar 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. RECIPE AND APP STACK FROM MONICA SANDBERG @NOTISBLANK + + + + “Combine these sales and service apps for data management and document CONGA GETFEEDBACK CONGA RINGCENTRAL TASKRAY generation plus call center integration COMPOSER ACTIONGRID and survey feedback.” 28

The Stack Serves: 24 Prep time: 15 minutes Cook time: 25 minutes • • 2 sticks butter (1/2 cup) 2 cups graham cracker crumbs 1 cup semisweet chocolate chips 1 cup butterscotch chips 1/2 tsp. baking soda 11/2 cup semisweet or dark chocolate chips 3/4 cup chopped nuts (e.g., walnuts, pecans, and/or cashews) 1/2 tsp. sea salt (preferably Hawaiian pink salt) 2 cups coconut flakes 1 (14-oz.) can condensed milk 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 1/4 cup white sugar the coconut as the last layer. 9. Drizzle condensed milk over the top. 10. Bake for 25 minutes. 11. Cut while still warm. Using about 1/2 cup of the dough, form a ball with your hands. RECIPE AND APP STACK FROM SHANNON ZDANOWICZ @SHANNONRENEEZ + + + + “These apps allow me to deliver the right functionality to our FONTEVA CLONE THIS FONTEVA DEMANDTOOLS FONTEVA members — with confidence.” EVENTS USER MEMBERSHIP FRAMEWORK 29

Cinnamon Sticky Buns Serves: 12 Prep time: 150 minutes Cook time: 30 minutes • • DOUGH ½ cup applesauce FILLING 1 tsp. white sugar 4 cups all-purpose flour 1/2 cup unsalted butter, softened ¼ oz. active dry yeast 1/2 cup (packed) dark brown sugar ½ cup warm water (110° F) TOPPING 1 tsp. ground cinnamon ½ cup of almond milk ¾ cup of butter 1/8 tsp. kosher salt ¼ cup white sugar ½ cup pecans, chopped 1 large egg ¼ cup of butter ½ cup walnuts, chopped 1 tsp. of salt ¾ cup brown sugar 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. RECIPE AND APP STACK FROM BILL POWELL TM @BILLPOWELL__C + + + + “These apps help create a firm foundation to scale our Sales Cloud SALESFORCE ROLLUP FIELD FORMER THE org on, help with cleanup, and boost CPQ HELPER TRIP POSITIONS PERMISSIONER productivity.” 30

1/2 cup unsalted butter, softened 1/2 cup (packed) dark brown sugar 1/8 tsp. kosher salt 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. 31

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 32 professional before making any changes to your eating habits.