Karo 100th Anniversary Recipe Favorites Karo 100th

Karo 100
Anniversary Recipe Favorites
®
th
Classic and new recipes from Karo, the brand that has played
a sweet role in America’s kitchens for 100 years.
Karo corn syrup, a beloved staple in America’s kitchens, is a trusted ingredient
in holiday treats and special foods for life’s everyday celebrations.
Karo® 100th Anniversar y Recipe Favorites
Ooey Gooey Karo® Krisper Bars
Great Idea:
This simple, easy-to-make recipe makes a delicious, gooey treat your family will love.
Ingredients:
1
cup Karo® light or dark
corn syrup
2
cups corn flakes (or
favorite cereal)
1
cup granulated sugar
2
1⁄2
tsp. salt
cups crisp rice cereal
(or favorite cereal)
1
cup crunchy or creamy
peanut butter
1
cup (6 oz.) semi-sweet
chocolate chips
1
cup oatmeal
(or favorite cereal)
1⁄2
cup (3 oz.) peanut butter
chips (optional)
Great for school bake sales, and fun for
parents and children.
Fun Fact:
This year Karo corn syrup celebrates its
100th anniversary as an American kitchen
staple. In honor of its 100th year, Karo has
announced a new mouth-watering signature
recipe, Ooey Gooey Karo Krisper Bars.
Directions:
1. Combine Karo corn syrup, sugar and salt in a large saucepan and cook over medium heat until it begins to boil. (Or
microwave on high (100%) for 2 to 2-1⁄2 min. until syrup bubbles form around the edge of the pan). Stir mixture
until sugar dissolves. Stir in peanut butter and remove from heat.
2. Stir in oatmeal, corn flakes and crisp rice cereal (or substitute 5-6 cups of your favorite cereal). Pour mixture into
greased 8-inch square pan and set aside.
3. Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on medium-high (70%)
for 1 min. Stir, then microwave at additional 10- to 20-second intervals, stirring until smooth). Spread over bars. If
desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into
16 squares or triangles.
Classic Pecan Pie (and select variations)
Great Idea:
Pecan pie originated in the South, where pecans are abundant. Baking them in a pie
was a great way to use them up. Try this classic recipe or one of the many variations.
Ingredients:
1
cup Karo® light or dark
corn syrup
3
eggs, slightly beaten
1
cup sugar
2
Tbsp. margarine or butter,
melted
1
tsp. vanilla
1-1⁄4 cups pecans
1
(9-inch) unbaked or
frozen deep-dish pie
crust
Directions:
1. Preheat oven to 350°F.
2. In medium bowl beat eggs slightly with fork. Add sugar, Karo corn syrup, margarine and vanilla; stir until blended.
Stir in pecans. Pour into pie crust.
3. Bake 50 to 55 min. or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Chocolate Pecan Pie
Prepare as directed above but add 4 oz. semi-sweet or 2 oz. unsweetened chocolate, melted, into sugar and Karo
corn syrup in Step 2.
Coat your measuring cup with Mazola®
No Stick cooking spray before pouring your
syrup in. The measured amount of Karo
will pour more easily and help ensure more
Karo makes it into the recipe instead of
remaining in the cup.
Fun Fact:
In the 1930’s the wife of a Karo sales
executive discovered a new use for Karo
corn syrup. Through experimentation in her
kitchen, she discovered that a mixture of
Karo corn syrup, sugar, eggs, vanilla, and
pecans baked in a pie shell produced the
now classic Karo Pecan Pie, a world-class
favorite.
Karo® 100th Anniversar y Recipe Favorites
Cranberr y Pecan Pie
Great Idea:
This variation of the classic pecan pie is perfect for your holiday table.
Ingredients:
1
cup Karo® light or dark
corn syrup
1
cup coarsely chopped
pecans
3
eggs
1
tsp. grated orange peel
2⁄3
cup sugar
1
2
Tbsp. margarine or butter,
melted
(9-inch) unbaked or
frozen-deep dish pie
crust
1
cup coarsely chopped fresh
or frozen cranberries
Serve with steaming coffee or rich hot
chocolate for a delicious end to your
holiday meals.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to make 28 billion pecan pies — that’s more
than four pies for everyone on the planet!
Directions:
1. Preheat oven to 350°F.
2. In medium bowl beat eggs slightly with fork. Add sugar, Karo corn syrup, margarine; stir until blended. Stir in cranberries, pecans and orange peel. Pour into pie crust.
3. Bake 60 min. or until knife inserted halfway between center and edge comes out clean. Cool on a wire rack.
Pumpkin Pecan Pie
Great Idea:
The classic flavors of pecan pie blend with pumpkin for a great new holiday classic.
Ingredients:
2⁄3
cup Karo® light or dark
corn syrup
2
3
eggs
1⁄2
tsp. vanilla
1
cup canned pumpkin
1
Fun Fact:
1
cup sugar
cup coarsely chopped
pecans
1⁄2
tsp. cinnamon
1
(9-inch) unbaked or
frozen deep-dish pie
crust
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to circle the globe six times!
1⁄4
tsp. ground ginger
1⁄8
tsp. ground cloves
Tbsp. margarine or butter, melted
Slice and serve with a dollop of real whipping cream for the perfect final touch and
a professional-looking finish.
Directions:
1. Preheat oven to 350°F.
2. Prepare pumpkin filling: combine 1 egg, 1 cup canned pumpkin, 1⁄3 cup sugar, 1⁄2 tsp. cinnamon, 1⁄4 tsp. ground
ginger and 1⁄8 tsp. ground cloves; spread evenly in bottom of pie crust.
3. In medium bowl beat eggs slightly with fork. Add sugar, Karo corn syrup, margarine and vanilla; stir until blended.
Stir in pecans. Carefully spoon over pumpkin filling.
4. Bake 60 min. or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Karo® 100th Anniversar y Recipe Favorites
Ham Glaze
Great Idea:
This easy glaze adds pizzazz to the versatile baked ham.
Ingredients:
1
cup Karo® light or dark
corn syrup
1⁄2
cup packed brown sugar
3
Tbsp. prepared mustard
1⁄2
tsp. ground ginger
Dash ground cloves
Ham is a great main dish for everyday
meals, beyond holidays and special occasions, because you can easily incorporate
leftover ham in your casseroles, sandwiches
and soups.
Fun Fact:
Directions:
1. In a medium saucepan combine Karo corn syrup, brown sugar, mustard, ginger and cloves.
2. Bring to a boil over medium heat; boil 5 min., stirring constantly.
When brushed onto baked ham, barbecued
meats, baked vegetables, or fresh fruit, Karo
corn syrup is an ideal glaze that slightly
caramelizes to enhance the flavor and
appearance of cooked foods.
3. Brush on ham frequently during last 30 min. of baking.
Microwave Directions:
1. In a 1-1⁄2-quart microwavable bowl combine all ingredients.
2. Microwave on HIGH (100%) for 6 min. Glaze ham as above.
Luscious Butterscotch Yams
Great Idea:
These rich and delicious yams, will complement any holiday meal.
Ingredients:
1⁄2
cup Karo® light or dark
corn syrup
1⁄4
cup heavy or whipping
cream
6
medium yams or sweet
potatoes (about 3 lb),
cooked, peeled and quartered, or 3 cans (17 oz.
each) yams, drained
2
Tbsp. margarine or butter
1⁄2
tsp. salt (optional)
1⁄2
tsp. cinnamon
1⁄2
cup firmly packed brown
sugar
Directions:
1. Place yams in 13 x 9 x 2-inch baking dish. Bake in 325°F oven 15 min.
2. In small saucepan combine Karo corn syrup, brown sugar, cream, margarine, salt and cinnamon. Stirring constantly,
bring to boil and boil 5 min. Pour over yams.
3. Bake for 15 min., basting frequently.
Serve with marshmallow topping or top
with mini marshmallows after baking for
an added hint of sweetness.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to stand as tall as 5 million Sears Towers
stacked one on top of another!
Karo® 100th Anniversar y Recipe Favorites
Pumpkin Cheese-Swirled Pie
Great Idea:
This creative combination of pumpkin pie and creamy cheesecake will be a surprise hit
at any holiday function.
Ingredients:
1⁄2
cup Karo® light corn
syrup, divided
1
package (3 oz.) cream
cheese, softened
1⁄2
tsp. vanilla (optional)
1
cup canned solid pack
pumpkin
2
eggs
1⁄2
cup evaporated milk
1⁄4
cup sugar
2
tsp. pumpkin pie spice
1⁄4
tsp. salt (optional)
1
(9-inch) unbaked or
frozen-deep dish pie
crust
Transform your traditional cheesecake into
a winter holiday favorite with this pumpkinlaced twist on a timeless classic.
Fun Fact:
Before the introduction of Karo corn syrups,
the American housewife carried her syrup
jug to the grocery store to be refilled from
the grocer’s barrels of syrup.
Directions:
1. Preheat oven to 325°F.
2. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1⁄4 cup Karo
corn syrup and vanilla until smooth; set aside.
3. In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1⁄4 cup Karo corn syrup, sugar, pumpkin pie
spice and salt. Beat until smooth. Pour into pie crust.
4. Drop Tbsp. of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled
effect.
5. Bake 50 to 60 min. or until knife inserted halfway between edge and center comes out clean. Cool completely on
wire rack.
Easy Caramel Popcorn
Great Idea:
An ever-popular treat for children of all ages.
Ingredients:
1⁄2
cup Karo® light or dark
corn syrup
1⁄2
cup (1 stick) margarine
or butter
3
quarts popped corn
1⁄2
tsp. salt
3
cups unsalted mixed nuts
1⁄2
tsp. vanilla
1
cup firmly packed brown
sugar
1⁄2
tsp. baking soda
Directions:
1. Spray large shallow roasting pan with Mazola® No Stick cooking spray. Combine popcorn and nuts in pan; place
in 250°F oven while preparing glaze.
2. In heavy 2-quart saucepan stir brown sugar, Karo corn syrup, margarine and salt.
3. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 min. Remove from heat; stir in vanilla
and baking soda. Pour syrup mixture over warm popcorn and nuts, stirring to coat.
4. Bake in 250°F oven, stirring occasionally, 1 hour. Remove from oven. Cool; break apart. Store in tightly-covered
container.
This sweet treat is a delight for food lovers,
potluck dinners and office holiday gatherings. Also makes a great gift for teachers
and friends wrapped in a decorative tin.
Fun Fact:
Karo light corn syrup is used when a delicately sweet flavor is desired. Karo dark corn
syrup is ideal when a more robust caramel
flavor and rich brown color is desired.
Karo® 100th Anniversar y Recipe Favorites
Fast 'n' Fabulous Chocolate Fudge
Great Idea:
So rich and creamy, this decadent, truffle-like fudge melts in your mouth.
Ingredients:
1⁄2
cup Karo® light or dark
corn syrup
1⁄3
cup evaporated milk
2
packages (8 squares each)
semi-sweet chocolate or 3
cups (18 oz.) semi-sweet
chocolate chips
3⁄4
cup confectioners sugar
2
tsp. vanilla
1
cup coarsely chopped
walnuts (optional)
Before refrigerating, drop small dollops of
creamy peanut butter over the fudge and
using a small knife or spatula, swirl fudge
to marbleize.
Fun Fact:
Directions:
1. Line 8-inch square baking pan with plastic wrap.
2. Combine Karo corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over
medium-low heat until chocolate melts. Remove from heat.
Karo corn syrup is great for making candy
since it gives a smooth, sweet flavor without the grainy texture of sugar. Imagine,
Americans have enjoyed enough bottles of
Karo corn syrup in its 100-year history to
make 52 billion batches of fudge.
3. Add confectioners sugar, vanilla and nuts; stir until thick and glossy. Spread in prepared pan. Refrigerate 2 hours
or until firm.
Cranberr y Nut Muffins
Great Idea:
These tasty baked muffins help you savor the flavor of the holidays.
Ingredients:
1⁄2
cup Karo® light corn
syrup
1-1⁄2 cups flour
3⁄4
cup sugar
2
tsp. baking powder
1⁄2
tsp. salt
2
eggs, slightly beaten
1⁄2
cup milk
1⁄4
cup Mazola® oil
1
tsp. grated orange peel
1
cup cranberries or
blueberries
1⁄2
cup coarsely chopped
walnuts
Mazola® No Stick
cooking spray
Directions:
1. Spray 12 (2-1⁄2-inch) muffin pan cups with Mazola No Stick cooking spray.
2. In medium bowl combine flour, sugar, baking powder and salt.
3. In large bowl blend eggs, milk, Karo corn syrup, Mazola oil and orange peel; stir in flour mixture just until moistened.
Stir in cranberries and nuts. Spoon into prepared muffin cups.
4. Bake in 400°F oven 18 to 22 min. or until lightly browned and firm to touch. Cool in pan 5 min.; remove from pan.
Serve warm or cool on wire rack.
Make homemade-muffin baking easy by
mixing dry ingredients the night before and
storing them in a sealed container.
Incorporate the wet ingredients when you
are ready to bake.
Fun Fact:
Karo corn syrup makes baked goods stay
moist and fresh for longer.
Karo® 100th Anniversar y Recipe Favorites
Chocolate Chunk Cookies
Great Idea:
A true milk n’ cookies classic for kids of all ages.
Ingredients:
3⁄4
cup firmly packed brown
sugar
2-3⁄4 cups flour
1
egg
1
tsp. baking soda
1
tsp. vanilla
1⁄4
tsp. salt
1
3⁄4
cup butter or margarine,
softened
pkg (8 oz.) semi-sweet
chocolate, cut into 1/2"
chunks, divided
1
cup chopped pecans,
divided
1⁄2
cup Karo® light or dark
corn syrup
Make cookie sandwiches by using creamy
frosting in between two fresh-baked
chocolate chip cookies.
Visit www.karosyrup.com for creamy
frosting recipes and dozens of other great
recipe ideas.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to go to the moon and back three times!
Directions:
1. In bowl combine flour, baking soda and salt.
2. In mixing bowl with mixer at medium speed beat butter and sugar until fluffy. Gradually beat in Karo corn syrup.
Beat in egg and vanilla. Gradually beat in flour mixture until just combined.
3. Stir in half of the chocolate chunks and pecans.
4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Sprinkle with remaining chocolate chunks
and pecans.
5. Bake in 350°F oven 8 to 10 min. or until lightly browned. Cool on wire rack.
Creamy Cranberr y Fruit Freeze
Great Idea:
Simply combine six basic ingredients to create this creamy frosty fruity dessert, or use the
optional variation below to make a frozen cranberry salad to accompany your turkey dinner.
To save time in the kitchen, make this
dessert the day before you plan to serve,
just be sure to let stand for 10 minutes at
room temperature before serving.
Ingredients:
1⁄2
cup Karo® light corn
syrup
1
can (8 oz.) crushed
pineapple, well drained
2
packages (3 oz. each)
cream cheese softened
1
container (8 oz.) nondairy whipped topping
1
can (16 oz.) whole berry
cranberry sauce
1
can (11 oz.) mandarin
orange sections, well
drained
Fresh fruit and mint
leaves (optional)
Directions:
1. In a large bowl with mixer at medium speed, beat cream cheese until fluffy. Gradually beat in Karo corn syrup until
smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in oranges and pineapple.
2. Gently fold in whipped topping just until combined.
3. Spoon into 8 or 9-inch square pan. Cover and freeze 6 hours or overnight; cut into bars. Let stand 10 min. at
room temperature before serving. If desired, garnish with fresh fruit and mint leaves.
Optional:
Transform this recipe into a delicious frozen fruit salad side dish for turkey, ham or pork. Simply beat 1 cup of
mayonnaise into the cream cheese before adding the Karo corn syrup and omit the whipped topping. Serve in small
squares on a bed of curly endive or green leaf lettuce.
Fun Fact:
Karo corn syrup keeps frozen foods creamy
by preventing ice crystals from forming.