tradition of favorites - fleischmann's yeast...2012/12/05 · our most popular and new...

Every year we get thousands of requests for our most popular and new recipes, so we’ve compiled this collection of our personal favorites for you to enjoy. Each of these recipes have been thoroughly tested in our kitchens and rated by our industry-leading consumer affairs team. Out of the hundreds of recipes we’ve developed, we’ve chosen these as our favorites.

Our Test Kitchen Professionals are trained in the culinary arts and recipe development. We use that training to create delicious recipes that you and your family will enjoy. Our goal is to make sure you are successful and have a positive experience. Your calls and emails are welcome and provide the opportunity to further serve you.

Baking is a great way to create wonderful memories with your family. Whether you’re making pecan pie or chocolate pudding, we’re here to help. We hope that you’ll enjoy these recipes as much as we enjoyed creating them for you.

From All Of Us at the ACH Foods Test Kitchen

ATradition Of Favorites


Pour Out The Possibilities.www.karosyrup.com

Baking Success. Guaranteed Every Time.www.breadworld.com

Fast & Easy Homemade Pizza In Just 30 Minutes.www.pizzacrustyeast.com


Trusted Products. Trusted Results.www.argostarch.com

Over 100 Years Of Quality.www.argostarch.com

Karo®, Argo®, Kingsford’s®, Spice Islands® and Mazola® are registered trademarks of ACH Food Companies, Inc.

Fleischmann’s® is a registered trademark of AB Mauri Food, Inc.

Basic Pizza DoughPreP: 15 minutes | Bake: 12 to 15 minutes | Makes: 1 (12-inch) pizza

13/4 to 21/4 cups all-purpose flour1 envelope Fleischmann’s® Pizza Crust Yeast®

OR RapidRise™ Yeast11/2 teaspoons sugar3/4 teaspoon salt2/3 cup very warm water (120˚ to 130˚F)*3 tablespoons oil1/2 to 1 cup pizza sauceOther toppings as desired1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

PreHeaT oven to 425˚F.

CoMBine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.

knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, cover dough and let rest 10 minutes before going on to next step.)

PaT dougH with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

sPread with pizza sauce. Top with desired toppings and sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.* If you don’t have a thermometer, water should feel very warm to the touch.

** To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

ALTERNATIVE: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.

Start every pizza with

our best pizza crust recipe!

Cappuccino Crescent

PreP: 30 minutes | ProoF: 21/2 hours | Bake: 35 minutes | Makes: 8 to 10 servings

DOUGH1 envelope Fleischmann’s® Active Dry Yeast1/4 cup warm water (100° to 110°F)1/2 cup warm milk (100° to 110°F)1/4 cup sugar3/4 teaspoon salt1/4 cup butter-flavored shortening1 egg21/2 to 31/2 cups all-purpose flour

FILLING2 tablespoons butter, softened2 tablespoons instant cappuccino mix1/2 cup cappuccino chips

ICING1 cup powdered sugar2 tablespoons milk

CoMBine warm water and yeast in a large mixing bowl. Let stand 5 minutes. Stir in milk, sugar, salt, shortening and egg. Add 11/2 cups flour; stir until smooth. Add enough remaining flour gradually to form soft dough.

Turn dough out on well-floured surface and knead until elastic, about 6 to 8 minutes. Shape into ball and place in a greased bowl, turning once to coat. Cover and let rise about 2 hours in warm, draft-free area until dough doubles in size.

PunCH dough down and roll into 15 x 10-inch rectangle. Spread butter over dough. Sprinkle with cappuccino mix and chips. Roll up jelly roll style. Place on greased baking pan. Form a crescent. Make partial slits in dough from the center out.

Cover and let rise for 30 minutes. Preheat oven to 350°F. Bake for 35 minutes.

Mix powdered sugar and milk. Drizzle over warm crescent.

All the flavors

of your favorite hot

beverage in a coffee cake!

1-Dish Cheeseburger Bake

PreP: 20 minutes | Bake: 30 minutes | Makes: 6 servings

MEAT1 pound ground beef1/2 cup diced onion, fresh OR frozen1/4 teaspoon salt1/8 teaspoon Spice Islands® Fine Grind Black Pepper

BATTER13/4 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise Yeast2 teaspoons sugar1/2 teaspoon salt3/4 cup very warm water (120° to 130°F)2 tablespoons Mazola® Corn Oil

TOPPINGS1/3 cup Thousand Island salad dressing8 pickle slices OR 11/2 tablespoons relishKetchup and mustard, to taste6 slices American cheese1/2 teaspoon Spice Islands® Sesame Seeds, optional

BroWn ground beef over medium-high heat, breaking up beef with a spoon as it cooks. Add onion, salt and pepper; cook until almost tender (about 3 to 4 minutes). Remove from heat; drain if necessary.

Mix batter ingredients in a greased 91/2-inch deep dish pie plate while meat browns.

ToP batter with salad dressing, followed by the cooked meat mixture; spread evenly over surface of dough. Layer with pickles, ketchup, mustard and cheese slices. Sprinkle with sesame seeds, if desired.

Bake by placing in a COLD oven; turn oven to 350°F. Bake for 30 minutes or until done.

Classic

cheeseburger taste in a

quick, family favorite dish.

Potato Refrigerator Rolls

PreP: 30 minutes | ProoF: 3 to 25 hours total | Bake: 13 to 15 minutesMakes: 36 rolls or 2 loaves

5 cups bread flour1/2 cup sugar2 envelopes Fleischmann’s® RapidRise Yeast1 tablespoon salt1 cup milk1/2 cup water2/3 cup shortening1 cup mashed potato2 eggs

CoMBine 1 cup flour, sugar, undissolved yeast and salt in large mixing bowl. Heat milk, water and shortening until very warm (120˚ to 130˚F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter.

Cover loosely with plastic wrap; refrigerate 2 to 24 hours.

TO MAKE ROLLS:

PunCH dough down; divide into 36 equal pieces; shape into smooth balls. Place balls, about 2-inches apart, on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400˚F for 13 to 15 minutes or until done. Remove from sheets; cool on wire racks.

TO MAKE LOAVES:

PunCH dough down; divide into 2 equal portions. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seams side down, in greased 81/2 x 41/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375˚F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.

The perfect make ahead

dough, let rise in refrigerator,

then bake and serve!

Whole Wheat Batter Bread

PreP: 15 minutes | ProoF: 1 hour | Bake: 45 minutes | Makes: 1 loaf

4 cups whole wheat flour 2 envelopes Fleischmann’s® RapidRise Yeast 2 teaspoons salt 1 cup water 1/2 cup milk 1/3 cup honey 2 tablespoons butter OR margarine

CoMBine 2 cups whole wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120˚ to 130˚F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make stiff batter. Place in greased 9 x 5-inch loaf pan.

Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375˚F for 45 minutes or until done. Remove from pan; cool on wire rack.

This will be your go-to

whole wheat bread recipe.

Delicious!

PreP: 20 minutes | ProoF: 30 to 45 minutes | Bake: 20 to 25 minutesMakes: 24 servings

COFFEE CAKE4 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise Yeast1/4 cup sugar1 teaspoon salt11/2 cups very warm water (120° to 130°F)1/3 cup Mazola® Vegetable Plus! Oil1 egg, beaten1/2 cup raisins TOPPING2/3 cup brown sugar1/3 cup white sugar1 teaspoon Spice Islands® Ground Saigon Cinnamon1/4 cup milk FROSTING1 cup powdered sugar1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract1 to 2 tablespoons milk

CoMBine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water, oil and egg and beat for 2 minutes until smooth. Add remaining 2 cups flour and raisins; beat until well mixed. Cover. Let rest 10 minutes.

sTir dough and pour into greased 15 x 10-inch pan with sides. Pat out smoothly with floured hands. Sprinkle brown sugar, sugar and cinnamon over dough. Drizzle milk over the top. Cover loosely and let rise in warm, draft-free place until doubled, about 30 to 45 minutes.

Bake at 350˚F for 20 to 25 minutes until well browned. Cool slightly on wire rack. Combine frosting ingredients and drizzle over warm coffee cake. Serve warm.

The perfect partner to

a hot cup of coffee or cold glass of milk!

Old-FashionedRaisin Coffee Cake

Traditional

Lemon Meringue PiePreP: 25 minutes | Bake: 15 to 20 minutes | CooL: 30 minutes | CHiLL: 3 hours

Makes: 8 servings

1 cup sugar1/4 cup Argo® OR Kingsford’s® Corn Starch11/2 cups cold water3 egg yolks, slightly beatenGrated peel of 1 lemon1/4 cup lemon juice1 tablespoon butter OR margarine1 baked (9-inch) pie crust3 egg whites1/3 cup sugar

PreHeaT oven to 350˚F.

CoMBine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.

Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust.

BeaT egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

Featured on our package

for years, this is one

of our most requested recipes!

Dirt Pudding

PreP: 10 minutes | MiCroWave: 6 to 8 minutes | CHiLL: 2 hours | Makes: 6 servings

2/3 cup sugar3 tablespoons cocoa powder2 tablespoons Argo® OR Kingsford’s®

Corn Starch1/4 teaspoon salt2 cups milk2 egg yolks2 tablespoons butter OR margarine1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract12 to 15 chocolate sandwich cookies, crushed12 chewy candy worms

Mix sugar, cocoa powder, corn starch and salt in a large microwave-safe bowl. Whisk in milk and egg yolks until well blended.

MiCroWave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.

CHiLL 2 hours.

Layer pudding and cookie crumbs in individual clear bowls, ending with cookie crumbs on top. Garnish with chewy candy worms.

Pudding with worms and

dirt – what’s a kid not to like?

Toffee Chocolate Chip Cookies

PreP: 15 minutes | CHiLL: 2 to 3 hours | Bake: 10 to 12 minutes | Makes: 4 dozen

1/2 cup butter, softened (no substitutes)1/2 cup Mazola® Vegetable Plus! Oil1/2 cup sugar1/2 cup powdered sugar1 egg2 teaspoons Spice Islands® 100% Pure

Bourbon Vanilla Extract21/4 cups all-purpose flour11/2 teaspoons Argo® Baking Powder1/2 teaspoon salt1/2 teaspoon Spice Islands® Cream of Tartar1 cup mini chocolate chips1/2 cup toffee bitsAdditional sugar for tops of cookies

Mix butter, oil, sugar and powdered sugar in a large bowl with an electric mixer on medium speed until well blended. Beat in egg and vanilla extract. Combine flour, baking powder, salt and cream of tartar. Gradually add to creamed mixture and mix well. Beat in chocolate chips and toffee bits. Chill for 2 to 3 hours.

divide dough into 48 pieces; roll into 1-inch balls. Place on ungreased baking sheet. Dip a flat bottomed drinking glass into sugar and gently flatten each cookie.

Bake in preheated 350°F oven for 10 to 12 minutes or until edges of cookies are lightly browned. Immediately remove from baking sheets and cool on racks.

RECIPE TIP: Use a glass with a molded bottom for a more decorative appearance.

Full of all the

good stuff!

Spiced Banana Nut Pancakes

PreP: 10 minutes | Cook: 10 minutes | Makes: 4 servings

PANCAKES11/4 cups all-purpose flour2 tablespoons sugar1 teaspoon Argo® Baking Powder1 teaspoon baking soda1/4 teaspoon Spice Islands® Ground Nutmeg1/8 teaspoon salt11/2 cups buttermilk1 egg2 tablespoons Mazola® Vegetable Plus! Oil1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract1/4 cup chopped pecans

BANANA TOPPING2 bananas3 tablespoon butter OR margarine2 tablespoons brown sugar1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

TO MAKE PANCAKES:

CoMBine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture. Stir until blended but still slightly lumpy. Add pecans.

Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Cook until golden brown, about 2 to 3 minutes per side.

TO MAKE BANANA TOPPING:

PeeL and slice bananas into 1/4-inch slices. Melt butter in large skillet over medium heat. Add brown sugar and banana slices. Sauté 4 to 5 minutes. Remove from heat and add vanilla extract.

TO SERVE:

PLaCe 2 to 3 pancakes per plate, top with about 1/3 cup banana topping, then drizzle with pancake syrup if desired.

Bananas

Foster meets

pancakes!Decadent!

Melting Moment Almond CookiesPreP: 30 minutes | CHiLL: 30 to 60 minutes | Bake: 10 to 12 minutes | Makes: 3 dozen

1 cup whole OR slivered blanched almonds1 cup all-purpose flour3/4 cup butter OR margarine1/2 cup Argo® OR Kingsford’s® Corn Starch1/2 cup powdered sugar3/4 teaspoon almond extract36 whole blanched almonds1 egg, lightly beaten with 1 tablespoon water

PLaCe 1 cup almonds in bowl of food processor with metal blade. Pulse 10 times or until coarsely chopped. Add flour, butter, corn starch, sugar and almond extract. Process 30 seconds or until mixture forms a ball. (If necessary, refrigerate dough for 30 to 60 minutes or until easy to handle.)

PreHeaT oven to 350°F. Shape dough into 1-inch balls. Place 11/2 inches apart on ungreased cookie sheets; press with flat-bottom glass dipped in flour to scant 1/4-inch thickness.

BrusH cookies lightly with beaten egg mixture. Press a blanched whole almond into center of dough.

Bake 10 to 12 minutes or until edges are lightly browned. Cool completely on wire rack. Store in tightly covered container.

Corn starch makes these

tender cookies

melt in your mouth!

Pumpkin CupcakesWith Orange Cream Cheese Frosting

PreP: 20 minutes | Bake: 30 minutes | CooL: 30 minutes | Makes: 32 cupcakes

PUMPKIN CUPCAKES4 eggs, slightly beaten3/4 cup Mazola® Vegetable Plus! Oil2 cups sugar1 can (15 ounces) pumpkin2 cups all-purpose flour2 teaspoons Argo® Baking Powder2 teaspoons Spice Islands® Ground

Saigon Cinnamon1 teaspoon baking soda3/4 teaspoon Spice Islands® Ground Cloves3/4 teaspoon Spice Islands® Ground Ginger3/4 teaspoon Spice Islands® Ground Nutmeg3/4 teaspoon salt

ORANGE CREAM CHEESE FROSTING1 package (8 ounces) cream cheese, softened3 tablespoons butter OR margarine, softened1 tablespoon orange juice2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract11/2 teaspoons Spice Islands® Orange Peel4 cups powdered sugar

TO MAKE PUMPKIN CUPCAKES:

BLend eggs, oil, sugar and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.

Pour into lined muffin tins. Fill about 2/3 full. Bake 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with Orange Cream Cheese Frosting.

TO MAKE ORANGE CREAM CHEESE FROSTING:

BeaT cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Moist, dense cakes with a rich creamy

icing – perfect for

fall!

Pumpkin Bread PuddingPreP: 20 minutes | sTand: 15 minutes | Bake: 50 to 60 minutes | Makes: 12 servings

BREAD PUDDING8 cups stale bread, coarsely cubed1/2 cup dried cranberries OR other dried fruit

(chopped dates, dried apricots, golden raisins, etc)

1/2 cup chopped pecans1 can (15 ounces) pumpkin1/4 cup butter OR margarine, melted2 cups heavy cream1 cup milk4 eggs1 cup sugar11/2 tablespoons Spice Islands® Pumpkin Pie Spice1 teaspoon Spice Islands® Orange Peel2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract

SPICED VANILLA SAUCE1 cup sugar1 tablespoon Argo® OR Kingsford’s® Corn Starch1/2 cup milk1/2 cup butter OR margarine1/4 teaspoon Spice Islands® Pumpkin Pie Spice1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

TO MAKE BREAD PUDDING:

PLaCe bread in greased 13 x 9-inch baking dish. Sprinkle cranberries and pecans over the top. Whisk pumpkin, butter, cream, milk, eggs, sugar, pumpkin pie spice, orange peel and vanilla in a large bowl. Pour over bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired).

Bake pudding in preheated 350˚F oven for 50 to 60 minutes, or until center is set.

TO MAKE SPICED VANILLA SAUCE:

Mix sugar and corn starch in a medium saucepan. Add milk and butter. Bring to a boil, stirring constantly over medium high heat. Boil for 1 minute. Remove from heat; stir in pumpkin pie spice and vanilla.

To serve, spoon sauce over each serving of bread pudding.

All the flavors of pumpkin

pie in a bread pudding

topped with a creamy

vanilla sauce.

Very Vanilla Muffins

PreP: 15 minutes | Bake: 12 to 15 minutes | Makes: 12 muffins

MUFFINS11/2 cups all-purpose flour1 teaspoon Argo® Baking Powder1/4 teaspoon salt1/3 cup butter OR margarine, melted1 cup sugar2 eggs2 teaspoons Spice Islands® 100% Pure

Bourbon Vanilla Extract1/2 cup buttermilk1 cup dried berry OR cherry berry blend

VANILLA STREUSEL1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract1/4 cup sugar2 tablespoons butter OR margarine, softened1/3 cup all-purpose flour

TO MAKE MUFFINS:

PreHeaT oven to 425°F.

CoMBine flour, baking powder and salt in a large bowl. Mix butter and sugar in a medium size bowl until well blended. Add eggs and vanilla extract. Stir in buttermilk and dried berry blend.

add berry mixture to bowl with flour, stirring just until combined. Fill muffin cups 2/3 full.

sPrinkLe streusel topping over muffin batter.

Bake for 12 to 15 minutes until muffins are browned and wooden pick inserted in center comes out clean.

TO MAKE VANILLA STREUSEL TOPPING:

Sprinkle vanilla over sugar and stir to mix. Cut in butter and flour to make coarse crumbs.

Pure vanilla extract in both the

muffins and the streusel make these outstanding!

Caramel Glazed Apple Pie

PreP: 20 minutes | Bake: 55 to 65 minutes | Makes: 8 servings

APPLE PIEPastry for double crust pie8 cups peeled and sliced cooking

apples (about 4 to 6 large)1/3 cup Karo® Dark Corn Syrup3 tablespoons butter OR margarine, melted3 tablespoons sugar11/2 tablespoons Argo® OR Kingsford’s®

Corn Starch1 teaspoon Spice Islands® Ground Saigon Cinnamon1/4 teaspoon salt

CARAMEL GLAZE1/4 cup brown sugar1/4 cup chopped pecans3 tablespoons Karo® Dark Corn Syrup2 tablespoons butter OR margarine, melted1 tablespoon Argo® OR Kingsford’s® Corn Starch


FiT one pie crust into bottom of 91/2-inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.

PLaCe a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender.

CoMBine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.

Classic

apple pie with a gooey caramel glaze can be served warm with a big scoop of ice cream!

Lite Sweet & Sour PorkPreP: 25 minutes | Cook: 15 minutes | Makes: 6 servings

SAUCE1 tablespoon Argo® OR Kingsford’s® Corn Starch1 tablespoon sucralose sweetener and

brown sugar blend*1/2 cup Karo® Lite Syrup21/2 tablespoons cider vinegar2 tablespoons ketchup1 tablespoon reduced sodium soy sauce1 teaspoon sesame oil1 teaspoon minced fresh ginger

STIR-FRY2 teaspoons Mazola® Corn Oil1 pork tenderloin (1 to 11/2 pounds), cut into 1-inch by 1-inch chunks1 medium red onion, cut into 1-inch by 1-inch chunks1 medium green bell pepper, cut into 2-inch by 2-inch chunks1 can (20 ounces) juice packed pineapple chunks1 small tomato, cut into 1-inch by 1-inch chunksHot cooked brown rice

CoMBine corn starch and sucralose until blended. Gradually stir in syrup until well mixed. Add remaining sauce ingredients and set aside.

HeaT oil in large skillet over high heat. Brown the pork on all sides, stirring occasionally (about 5 minutes). Add onions and peppers and continue cooking for 2 to 3 minutes. Reduce heat to medium.

add sauce mixture, pineapple and tomatoes and bring to a boil. Cook for 1 minute. Remove from heat and serve over prepared rice.

*1 tablespoon brown sugar may be used

Skip the Chinese

carryout – this stir fry is

SO good!

Cumin Glazed Grilled Salmon

PreP: 15 minutes | Cook: 8 to 10 minutes | Makes: 4 servings

11/2 tablespoons Spice Islands® Ground Cumin11/2 teaspoons Spice Islands® Garlic Salt1/2 teaspoon Spice Islands® Fine Grind

Black Pepper1/2 cup Karo® Dark OR Light Corn Syrup4 salmon fillets (6 to 8 ounces each)

HeaT a dry nonstick skillet on medium high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.

CoMBine cumin, garlic salt, black pepper and corn syrup in a small bowl. Mix well.

BrusH glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon flakes easily.

NOTE: If robust flavor and color is desired, use Karo® Dark Corn Syrup. For a more delicate and sweet flavor, use Karo® Light Corn Syrup.

A sweet and spicy glaze that works

well on chicken and pork chops

too!

S’Mores BarsPreP: 35 minutes | Bake: 5 to 8 minutes | CHiLL: 1 hour | Makes: 24 bars

18 whole graham crackers, crumbled into small pieces

2 cups crispy rice cereal1 cup Karo® Light Corn Syrup1/3 cup brown sugar2 tablespoons butter OR margarine1/2 teaspoon baking soda1/2 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract6 (1.55 ounces each) milk chocolate candy bars1 package (10 ounces) mini marshmallows1/3 cup mini chocolate chips

CoMBine crackers with cereal in a large mixing bowl; set aside.

Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)

Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.

Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.

reFrigeraTe for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

All the flavors

of beloved S’Mores in a cereal bar.

Brownie Pecan Pie

PreP: 10 minutes | Bake: 50 minutes | Makes: 8 servings

1 cup Karo® Dark OR Light Corn Syrup1/2 cup sugar1/8 teaspoon salt4 ounces semi-sweet baking chocolate,

broken into pieces3 tablespoons butter OR margarine4 eggs, slightly beaten1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract1 cup coarsely chopped pecans1 (9-inch) unbaked deep dish pie crustWhipped cream, optional


CoMBine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool.

sLoWLy pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.

Bake for about 50 minutes, until center of pie is slightly puffed; cool. If desired, top with whipped cream.


Can pecan pie be improved?

Sure!Just add

chocolate!

Banana Bread With Chocolate Chips

PreP: 20 minutes | Bake: 50 to 65 minutes | Makes: 1 loaf (12 servings)

2 cups all-purpose flour11/2 teaspoons Argo® Baking Powder1/4 teaspoon baking soda1/4 teaspoon salt2 eggs1/2 cup Karo® Dark OR Light Corn Syrup1/2 cup Mazola® Vegetable Plus! Oil1/4 cup brown sugar1 cup mashed ripe bananas (about 2 large)1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract1 cup semi-sweet chocolate chips1 cup chopped walnuts, optional


CoMBine flour, baking powder, baking soda and salt in a medium bowl; set aside.

BeaT eggs, corn syrup, oil and brown sugar in a large bowl. Stir in bananas and vanilla. Gradually stir in flour mixture, just until moistened. Fold in chocolate chips and walnuts, if desired.

Pour into a greased 9 x 5-inch OR 81/2 x 41/2-inch loaf pan.

Bake 50 to 55 minutes if using larger (9 x 5-inch) loaf pan OR 60 to 65 minutes if using smaller loaf pan, until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.

BANANA BREAD WITH DATES VARIATION:

Substitute 1 cup chopped dates for the chocolate chips.


Moist banana

bread generously spiked with

chocolate and walnuts.

tradition of favorites - fleischmann's yeast...2012/12/05 · our most popular and new...

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