VOLUME 2 - Fleischmann`s Yeast

Transcription

VOLUME 2
www.becomeabetterbaker.com
Every year we get thousands of requests
for our most popular and new recipes, so
we compiled a collection of our personal
favorites. Now we’ve been asked to create
Volume 2! 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.
Tradit
ion Of Favorites
A
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
Tradit
ion Of Favorites
A
Tradit
ion Of Favorites
A
Compliments Guaranteed.
www.karosyrup.com
Trusted Products. Trusted Results.
www.argostarch.com
Over 100 Years Of Quality.
www.argostarch.com
Baking Success. Guaranteed Every Time.
www.breadworld.com
Fast & Easy Homemade Pizza In Just 30 Minutes.
www.pizzacrustyeast.com
Baking Tips,
Techniques & Recipes.
Karo®, Argo®, Kingsford’s®, Spice Islands® and Mazola® are registered trademarks
of ACH Food Companies, Inc.
Become A Better Baker™ is a trademark of ACH Food Companies, Inc.
Fleischmann’s® is a registered trademark of AB Mauri Food, Inc.
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
This will be
your go-to
whole wheat
bread recipe.
Delicious!
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 in preheated 375°F oven for 45 minutes or until done. Remove
from pan; cool on wire rack.
Potato
Refrigerator
Rolls
Prep: 30 minutes | PROOF: 3 to 25 hours total | BAKE: 13 to 15 minutes
Makes: 36 rolls or 2 loaves
5 cups bread flour
1/2 cup sugar
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening
1 cup mashed potato
2 eggs
The perfect
make ahead
dough, let rise
in refrigerator,
then bake!
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 in preheated 400°F oven 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 in preheated
375°F oven for 30 to 35 minutes or until done. Remove from pans; cool
on wire rack.
Banana Bread
With Chocolate Chips
Prep: 20 minutes | BAKE: 50 to 65 minutes | MAKES: 1 loaf (12 servings)
2 cups all-purpose flour
11/2 teaspoons Argo® Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup Karo® Dark OR Light Corn Syrup
1/2 cup Mazola® Vegetable Plus! Oil
1/4 cup brown sugar
1 cup mashed ripe bananas (about 2 large)
1/2 teaspoon Spice Islands® Pure Vanilla Extract
1 cup semi-sweet chocolate chips
1 cup chopped walnuts, optional
Moist banana
bread
generously
spiked with
chocolate and
walnuts.
Preheat oven to 350°F.
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.
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.
Overnight Blueberry
Almond Pancakes
Prep: 30 minutes | PROOF: 8 hours
COOK: 4 to 6 minutes per batch | MAKES: 32 pancakes
Ready to cook
PANCAKES:
pancakes
1/4 cup warm water (100° to 110°F)
make
1 envelope Fleischmann’s® Active Dry Yeast
breakfast
easy.
1/4 cup finely chopped almonds
2 tablespoons Argo® Baking Powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon salt
6 eggs
1 quart buttermilk
1 pint fresh blueberries OR frozen blueberries, thawed and well drained
Almond Honey Butter:
Almond Whipped Cream:
6 tablespoons butter, softened
1 cup whipping cream
2 tablespoons honey
2 tablespoons sugar
1/2 cup finely chopped almonds
1 teaspoon almond extract
Dissolve yeast in water in a small bowl. Let stand 5 minutes.
Combine flour, almonds, baking powder, baking soda, sugar, lemon
peel and salt in a large (4-quart) bowl. Beat eggs, buttermilk and oil in
a medium bowl; stir into dry ingredients just until moistened. Stir in
yeast mixture. Cover and refrigerate 8 hours or overnight.
To make Almond Honey Butter:
Combine butter and honey; stir in almonds. Refrigerate until ready to
serve.
To make Almond Whipped Cream:
Beat cream in large bowl with electric mixer until soft peaks form.
Gradually add sugar. Fold in almond extract. Do not prepare in advance.
To make pancakes:
Heat griddle over medium heat. Pour batter by 1/4 cup onto griddle.
Sprinkle top of each pancake with blueberries. Flip pancakes when
bubbles form on top of pancake and bottom is browned, about 4
minutes. Cook additional 2 to 3 minutes until pancake is done.
Serve with Almond Honey Butter and Almond Whipped Cream.
Carrot Raisin Bran
Muffins
Prep: 15 minutes | BAKE: 20 minutes | MAKES: 12 muffins
2 cups raisin and wheat bran flakes cereal
2/3 cup buttermilk
Full of flavor,
1/2 cup Karo® Dark Corn Syrup
fiber and
1 egg, lightly beaten
taste.
1/2 cup sugar
1/4 cup Mazola® Corn Oil
1 cup flour
1 teaspoon baking soda
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
1 cup finely shredded carrots
Preheat oven to 400°F. Spray 12 (21/2-inch) muffin cups with cooking
spray.
MIX cereal, buttermilk and corn syrup in medium bowl; let stand 5
minutes. Stir in egg, sugar and oil.
COMBINE flour, baking soda, cinnamon and salt in a large bowl; stir in
cereal mixture just until moistened. Stir in carrots.
SPOON batter into prepared muffin cups.
Bake 20 minutes until tops spring back when lightly touched. Cool 5
minutes; remove from pan.
Raspberry
Twists
PREP: 30 minutes | PROOF: 1 hour | BAKE: 15 to 20 minutes | MAKES: 24 twists
DOUGH
6 to 61/2 cups all-purpose flour
3/4 cup sugar
11/2 teaspoons salt
11/2 cups milk
1/4 cup water
1/4 cup butter OR margarine
3 eggs
1 can (12 ounces) raspberry cake and pastry filling
Sliced almonds, toasted (optional)
Shredded coconut (optional)
Raspberry
and almond
are a classic
combination
in this
delicious
twist.
FROSTING
2 cups powdered sugar
3 to 4 tablespoons milk
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer
bowl. Heat milk, water and butter until very warm (120° to 130°F). Add
liquids to flour mixture and beat on medium speed of electric mixer
for 1 minute. Add eggs and continue to beat on medium speed for
3 minutes. Add enough remaining flour to make a soft dough. Turn
onto a lightly floured surface.
Knead 8 to 10 minutes until smooth and elastic. Cover and let dough
rest 10 minutes.
DIVIDE dough into 2 equal portions. Roll each portion into a 12-inch
square. Spread one-half of raspberry filling on half of each square.
Fold top half of square over onto filling. Cut into 1-inch strips. Twist
and place on greased baking sheet. Repeat with remaining dough.
Cover and let rise until double, about 1 hour. Bake 15 to 20 minutes in
preheated 350°F oven. Cool 15 minutes on a wire rack and drizzle with
frosting. Garnish with sliced almonds and shredded coconut, if desired.
FOR FROSTING combine powdered sugar, milk and almond extract
until smooth and of desired consistency.
Basic Pizza Dough
Prep: 15 minutes | Bake: 12 to 15 minutes | Makes: 1 (12-inch) pizza
13/4 to 21/4 cups all-purpose flour
Start every
1 envelope Fleischmann’s® Pizza Crust Yeast®
pizza with
OR RapidRise™ Yeast
11/2 teaspoons sugar
our best pizza
3/4 teaspoon salt
crust recipe!
2/3 cup very warm water (120° to 130°F)*
3 tablespoons oil
1/2 to 1 cup pizza sauce
Other toppings as desired
1 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.
Ham and Cheese Ring
Prep: 40 minutes | PROOF: 1 hour | BAKE: 25 to 30 minutes | MAKES: 8 servings
DOUGH
2 cups whole wheat flour
1 envelope Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
1 egg
11/2 to 13/4 cups all-purpose flour
Great
to serve with
a creamy
soup!
FILLING
1/4 cup mayonnaise
1 tablespoon Dijon mustard
8 slices deli ham, chopped
1/2 cup shredded Swiss cheese
combine whole wheat flour, undissolved yeast, sugar and salt in a
large mixer bowl. Heat milk and butter until very warm (120° to 130°F).
Add to bowl with egg. Beat for 3 minutes, scraping bowl occasionally.
Gradually add all-purpose flour until dough forms a soft ball. Knead on
a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let dough rest for 10 minutes.
combine mayonnaise and mustard until smooth. Roll dough into a
16x10-inch rectangle on a lightly floured surface. Spread mayonnaise
mixture to within 1/2-inch of the edges. Sprinkle with ham and cheese.
Roll up tightly from long side. Pinch seams to seal; shape into ring.
Place on greased baking sheet. Cut 2/3 through ring at 1-inch intervals.
Twist each section sideways. Cover.
let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake in a preheated 375°F oven for 25 to 30 minutes, or until lightly
browned. Let cool 5 to 10 minutes before serving.
Cumin Glazed
Grilled Salmon
Prep: 15 minutes | COOK: 8 to 10 minutes | MAKES: 4 servings
11/2 tablespoons Spice Islands® Ground Cumin
11/2 teaspoons Spice Islands® Garlic Salt
1/2 teaspoon Spice Islands® Fine Grind
Black Pepper
1/2 cup Karo® Dark OR Light Corn Syrup
4 salmon fillets (6 to 8 ounces each)
A sweet and
spicy glaze
that works
well on
chicken and
pork chops
too!
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.
Chipotle
Macaroni and Cheese
Prep: 20 minutes | COOK: 25 to 30 minutes | MAKES: 8 to 10 servings
MACARONI
1 pound elbow macaroni, cooked according
to package directions
Creamy, spicy
and totally
satisfying, it’s
the perfect
comfort food!
CHEESE SAUCE
1 quart half and half, divided
1 to 2 chipotle peppers from canned
chipotle in adobo sauce
5 chicken bouillon cubes OR 5 teaspoons
chicken bouillon granules
3 cloves fresh garlic, roughly chopped
1 tablespoon Spice Islands® Onion Powder
1/2 teaspoon Spice Islands® Fine Grind Black Pepper (optional)
1/4 cup Argo® OR Kingsford’s® Corn Starch
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded pepper jack cheese
TOPPING
1 to 2 cups pepper jack cheese OR sprinkle with Spice Islands® Paprika
BLEND 2 cups half and half, chipotle pepper(s), bouillon cubes and
garlic in a blender or food processor until well blended. Pour into a
large saucepan; add onion powder, black pepper, remaining 2 cups of
half and half and corn starch. Stirring constantly, bring to a boil; boil
and stir for 1 minute or until very thick. Remove from heat.
stir in cheeses gradually until melted. Add cooked pasta and stir
until blended. Pour mixture into greased 3-quart casserole dish (or
13x9-inch pan) and sprinkle with desired topping.
Bake for 25 to 30 minutes or until browned and bubbly around edges.
Mexican Chocolate
Almond Cookies
Prep: 40 minutes | BAKE: 8 to 10 minutes | MAKES: 50 cookies
1 cup butter, softened
1 cup powdered sugar
2 tablespoons cocoa powder
1 teaspoon Spice Islands® Ground
Saigon Cinnamon
11/2 cups powdered sugar for rolling
Tender and
tasty, these
cookies will
melt in your
mouth.
BEAT butter, 1 cup powdered sugar, cocoa, cinnamon, vanilla and
almond extract with an electric mixer until light and creamy. Combine
corn starch and flour. Slowly beat flour mixture into butter until well
blended. Shape dough into 1-inch balls. Place one inch apart on
lightly greased baking sheet.
Bake for 8 to 10 minutes.
COOL 1 to 2 minutes on baking sheets. Roll warm cookies, a few at a
time, in the 11/2 cups of powdered sugar. Cool on wire racks.
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 sugar
1/2 cup powdered sugar
1 egg
2 teaspoons Spice Islands® Pure Vanilla Extract
21/4 cups all-purpose flour
11/2 teaspoons Argo® Baking Powder
1/2 teaspoon salt
1/2 teaspoon Spice Islands® Cream of Tartar
1 cup mini chocolate chips
1/2 cup toffee bits
Additional sugar for tops of cookies
Full of
all the
good stuff!
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 butter 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.
S’Mores Bars
Prep: 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 cereal
1 cup Karo® Light Corn Syrup
1/3 cup brown sugar
2 tablespoons butter OR margarine
1/2 teaspoon baking soda
6 (1.55 ounces each) milk chocolate candy bars
1 package (10 ounces) mini marshmallows
1/3 cup mini chocolate chips
All the flavors
of beloved
S’Mores in a
cereal bar.
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.
Chocolate Pecan Pie
Bars
Prep: 20 minutes | BAKE: 50 minutes | COOL: 2 hours | MAKES: 24 bars
CRUST
11/2 cups all-purpose flour
1/4 cup sugar
FILLING
11/4 cups Karo® Light OR Dark Corn Syrup*
11/4 cups sugar
4 eggs, lightly beaten
1/4 teaspoon salt
11/2 teaspoons Spice Islands® Pure Vanilla Extract
11/2 cups (6 ounces) chopped pecans
1 cup semi-sweet chocolate chips
Can pecan pie
be improved?
Sure!
Just add
chocolate and
cut into bars!
TO MAKE CRUST:
Combine flour, 1/4 cup sugar and corn starch in a large bowl. Cut in
butter until crumbly. Press into greased 13x9-inch pan.
BAKE in a preheated 350°F oven for 15 minutes until edges are lightly
browned.
TO MAKE FILLING:
STIR together corn syrup, 11/4 cups sugar, eggs, salt and vanilla in a
large bowl until blended. Add pecans and chocolate chips.
POUR over crust and bake an additional 35 minutes until filling is firm
around the edges and slightly soft in center.
COOL completely, about 2 hours, before cutting in bars.
*To reduce calories substitute Karo® Lite Syrup.
Fudgesicles
Prep: 30 minutes | CHILL: 2 to 4 hours | MAKES: 5 servings
1/2 cup sugar
11/2 tablespoons Argo® OR Kingsford’s®
Corn Starch
11/2 tablespoons cocoa powder
Pinch of salt
11/2 cups milk
3 tablespoons milk chocolate chips
11/2 teaspoons butter OR margarine
Frozen fudge
treat on a
stick –
what’s a kid
not to like?
COMBINE sugar, corn starch, cocoa powder and salt in a small
saucepan. Mix well. Whisk in milk. Cook over medium heat, stirring
constantly, until mixture comes to a boil for 1 minute. Remove from
heat and add chocolate chips, butter and vanilla. Let sit for 2 to 3
minutes and then stir until well mixed.
LET COOL for 20 minutes. Portion into popsicle molds.
Freeze for 2 to 3 hours or until solid. Unmold and enjoy!
RECIPE TIP:
Substitute small (2 to 3 ounce) paper cups for popsicle molds. Freeze 1
hour, then insert a wooden popsicle stick in the center of each.
VARIATIONS:
Mint – Add 1/2 teaspoon mint flavoring in place of vanilla.
Peanut Butter – Replace 11/2 tablespoons milk chocolate chips with
peanut butter chips.
Spicy – Add 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
and 1/8 teaspoon Spice Islands® Cayenne Pepper.
Mocha – Add 1 teaspoon instant coffee with the dry ingredients.
Pumpkin Cupcakes
With Orange Cream Cheese Frosting
Prep: 20 minutes | BAKE: 30 minutes | COOL: 30 minutes | MAKES: 32 cupcakes
PUMPKIN CUPCAKES
4 eggs, slightly beaten
2 cups sugar
1 can (15 ounces) pumpkin
2 teaspoons Argo® Baking Powder
2 teaspoons Spice Islands® Ground
Saigon Cinnamon
1 teaspoon baking soda
3/4 teaspoon Spice Islands® Ground Cloves
3/4 teaspoon Spice Islands® Ground Ginger
3/4 teaspoon Spice Islands® Ground Nutmeg
3/4 teaspoon salt
Moist, dense
cakes with a
rich creamy
icing –
perfect for
fall!
orange cream cheese frosting
1 package (8 ounces) cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® Pure Vanilla Extract
11/2 teaspoons Spice Islands® Orange Peel
4 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 in a preheated
350°F oven for 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.
Traditional
Lemon Meringue Pie
Prep: 25 minutes | BAKE: 15 to 20 minutes | COOL: 30 minutes | CHILL: 3 hours
MAKES: 8 servings
1 cup sugar
11/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar
Featured on
our package
for years,
this is one
of our most
requested
recipes!
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.
Caramel Glazed
Apple Pie
Prep: 20 minutes | BAKE: 55 to 65 minutes | MAKES: 8 servings
Classic
APPLE PIE
apple
pie
Pastry for double crust pie
with a gooey
8 cups peeled and sliced cooking
caramel glaze
apples (about 4 to 6 large)
can be served
1/3 cup Karo® Dark Corn Syrup
warm with a
3 tablespoons butter OR margarine, melted
big scoop of
3 tablespoons sugar
ice cream!
11/2 tablespoons Argo® OR Kingsford’s®
Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
CARAMEL GLAZE
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
1 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.
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.
Mississippi
Mud Pie
Prep: 20 minutes | FREEZE: 3 hours | Makes: 8 servings
1/3 cup Karo® Light Corn Syrup
1/4 cup heavy cream
4 ounces semi-sweet chocolate OR 2/3 cup
semi-sweet chocolate chips
1 (8-inch) chocolate crumb crust
3/4 cup chopped nuts, optional
2 pints coffee ice cream, softened, divided
Whipped cream, optional
Layered fudge
and coffee
ice cream in
a chocolate
crust. Yum!
COMBINE corn syrup and cream in a small saucepan. Bring to a boil
over medium heat. Remove from heat and add chocolate, stirring until
it is melted. Add vanilla.
DRIZZLE 1/3 of the chocolate sauce in the bottom of the pie crust.
Sprinkle with 1/4 cup nuts, if desired. Freeze 15 minutes or until
chocolate is firm. Carefully spread 1 pint of ice cream over the
chocolate layer.
Freeze for 1 hour.
REPEAT with 1/3 of the chocolate sauce, nuts and remaining ice cream.
Drizzle with remaining chocolate sauce; top with remaining nuts.
Freeze for 2 hours or until firm.
SERVE with whipped cream, if desired.
RECIPE TIP:
This recipe is also delicious with mint chip, butter pecan or vanilla ice
cream.
Stars and Stripes
Cheesecake
Prep: 30 minutes | BAKE: 25 to 30 minutes | CHILL: 1 hour | MAKES: 15 servings
CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
Patriotically
perfect for
a holiday
picnic.
CHEESECAKE
3 packages (8 ounces each) cream cheese,
softened
1/3 cup sugar
2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 cup Karo® Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 cup fresh blueberries
1 pound strawberries, halved (about 3 cups)
1 cup heavy OR whipping cream, whipped or whipped topping
TO MAKE CRUST:
COMBINE crumbs, butter and 2 tablespoons sugar. Press into the
bottom of a 13x9-inch baking dish.
TO MAKE CHEESECAKE:
BEAT cream cheese, sugar and corn starch in a large bowl with mixer at
medium speed until smooth. Beat in corn syrup, eggs and lemon juice
until blended and smooth. Pour into prepared baking dish.
BAKE 25 to 30 minutes or just until set. Cool on wire rack.
Refrigerate until well chilled.
ARRANGE blueberries (about 30 to 40) in rows in upper left corner of
cheesecake to form a rectangle, spacing rows about 1/2-inch apart (to
leave room for whipped cream). Arrange halved strawberries on top of
remaining portion of cheesecake also in rows about 3/4-inch apart, like a
flag. Place whipped cream in a plastic bag and snip off the corner of the
bag. Use the bag to pipe whipped cream between the rows of blueberries
and strawberries, completing the flag design. Keep refrigerated.
Call toll free
with questions or for additional information.
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VOLUME 2 - Fleischmann`s Yeast

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