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.

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

ATradition Of Favorites

Compliments Guaranteed.www.karosyrup.com

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

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

ATradition Of Favorites

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.

Become A Better Baker™ is a trademark of ACH Food Companies, Inc.Fleischmann’s® is a registered trademark of AB Mauri Food, Inc.

Baking Tips, Techniques & Recipes.

www.becomeabetterbaker.com

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 in preheated 375°F oven for 45 minutes or until done. Remove from pan; cool on wire rack.

This will be your go-to

whole wheat bread recipe.

Delicious!

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 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.

The perfect make ahead

dough, let rise in refrigerator,

then bake!

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® Pure Vanilla Extract1 cup semi-sweet chocolate chips1 cup chopped walnuts, optional

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.

Moist banana bread

generously spiked with

chocolate and walnuts.

PreP: 30 minutes | PrOOF: 8 hourscOOK: 4 to 6 minutes per batch | MAKeS: 32 pancakes

PANCAKES:1/4 cup warm water (100° to 110°F)1 envelope Fleischmann’s® Active Dry Yeast4 cups all-purpose flour1/4 cup finely chopped almonds2 tablespoons Argo® Baking Powder2 teaspoons baking soda2 teaspoons sugar1 teaspoon freshly grated lemon peel1 teaspoon salt6 eggs1 quart buttermilk1/4 cup Mazola® Vegetable Plus! Oil1 pint fresh blueberries OR frozen blueberries, thawed and well drainedALMOND HONEy BUTTER: ALMOND WHIPPED CREAM:6 tablespoons butter, softened 1 cup whipping cream2 tablespoons honey 2 tablespoons sugar1/2 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.

Overnight Blueberry Almond Pancakes

Ready to cook pancakes

make breakfast

easy.

PreP: 15 minutes | BAKe: 20 minutes | MAKeS: 12 muffins

2 cups raisin and wheat bran flakes cereal2/3 cup buttermilk1/2 cup Karo® Dark Corn Syrup1 egg, lightly beaten1/2 cup sugar1/4 cup Mazola® Corn Oil1 cup flour1 teaspoon baking soda1 teaspoon Spice Islands® Ground Saigon Cinnamon1/4 teaspoon salt1 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.

Carrot Raisin Bran Muffins

Full of flavor, fiber and

taste.

PreP: 30 minutes | PrOOF: 1 hour | BAKe: 15 to 20 minutes | MAKeS: 24 twists

DOUGH6 to 61/2 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise Yeast3/4 cup sugar11/2 teaspoons salt11/2 cups milk1/4 cup water1/4 cup butter OR margarine3 eggs1 can (12 ounces) raspberry cake and pastry fillingSliced almonds, toasted (optional)Shredded coconut (optional)

FROSTING2 cups powdered sugar3 to 4 tablespoons milk1 teaspoon almond extract

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.

Raspberry Twists

Raspberry and almond are a classic combination

in this delicious

twist.

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!

PreP: 40 minutes | PrOOF: 1 hour | BAKe: 25 to 30 minutes | MAKeS: 8 servings

DOUGH2 cups whole wheat flour1 envelope Fleischmann’s® RapidRise Yeast2 tablespoons sugar1/2 teaspoon salt1 cup milk1/3 cup butter OR margarine1 egg11/2 to 13/4 cups all-purpose flour FILLING1/4 cup mayonnaise1 tablespoon Dijon mustard8 slices deli ham, chopped1/2 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.

Ham and Cheese Ring

Great to serve with

a creamy soup!

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!

Chipotle Macaroni and Cheese

PreP: 20 minutes | cOOK: 25 to 30 minutes | MAKeS: 8 to 10 servings

MACARONI1 pound elbow macaroni, cooked according

to package directions

CHEESE SAUCE1 quart half and half, divided1 to 2 chipotle peppers from canned

chipotle in adobo sauce5 chicken bouillon cubes OR 5 teaspoons

chicken bouillon granules3 cloves fresh garlic, roughly chopped1 tablespoon Spice Islands® Onion Powder1/2 teaspoon Spice Islands® Fine Grind Black Pepper (optional)1/4 cup Argo® OR Kingsford’s® Corn Starch2 cups (8 ounces) shredded Monterey Jack cheese2 cups (8 ounces) shredded pepper jack cheese

TOPPING1 to 2 cups pepper jack cheese OR sprinkle with Spice Islands® Paprika

PreheAT oven to 350°F.

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.

Creamy, spicy and totally

satisfying, it’s the perfect

comfort food!

Mexican Chocolate Almond Cookies

PreP: 40 minutes | BAKe: 8 to 10 minutes | MAKeS: 50 cookies

1 cup butter, softened1 cup powdered sugar2 tablespoons cocoa powder1 teaspoon Spice Islands® Ground

Saigon Cinnamon1/2 teaspoon Spice Islands® Pure Vanilla Extract1 teaspoon almond extract2 cups all-purpose flour1/4 cup Argo® OR Kingsford’s® Corn Starch11/2 cups powdered sugar for rolling

PreheAT oven to 400°F.

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.

Tender and tasty, these cookies will melt in your

mouth.

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® Pure 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 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.

Full of all the

good stuff!

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® Pure 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.

Chocolate Pecan Pie Bars

PreP: 20 minutes | BAKe: 50 minutes | cOOL: 2 hours | MAKeS: 24 bars

CRUST11/2 cups all-purpose flour1/4 cup sugar1/2 cup Argo® OR Kingsford’s® Corn Starch3/4 cup butter OR margarine

FILLING11/4 cups Karo® Light OR Dark Corn Syrup*11/4 cups sugar4 eggs, lightly beaten1/4 teaspoon salt11/2 teaspoons Spice Islands® Pure Vanilla Extract11/2 cups (6 ounces) chopped pecans1 cup semi-sweet chocolate chips

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.

Can pecan pie be improved?

Sure!Just add

chocolate and cut into bars!

Fudgesicles

PreP: 30 minutes | chiLL: 2 to 4 hours | MAKeS: 5 servings

1/2 cup sugar11/2 tablespoons Argo® OR Kingsford’s® Corn Starch11/2 tablespoons cocoa powderPinch of salt11/2 cups milk3 tablespoons milk chocolate chips11/2 teaspoons butter OR margarine1/2 teaspoon Spice Islands® Pure Vanilla Extract

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.

Frozen fudge treat on a

stick – what’s a kid not to like?

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® Pure 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 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.

Moist, dense cakes with a rich creamy

icing – perfect for

fall!

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!

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

PreheAT oven to 375°F.

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.

Classic apple pie

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

Mississippi Mud Pie

PreP: 20 minutes | Freeze: 3 hours | MAKeS: 8 servings

1/3 cup Karo® Light Corn Syrup1/4 cup heavy cream4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips1/2 teaspoon Spice Islands® Pure Vanilla Extract1 (8-inch) chocolate crumb crust3/4 cup chopped nuts, optional2 pints coffee ice cream, softened, dividedWhipped cream, optional

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.

Layered fudge and coffee

ice cream in a chocolate crust. Yum!

Stars and Stripes Cheesecake

PreP: 30 minutes | BAKe: 25 to 30 minutes | chiLL: 1 hour | MAKeS: 15 servings

CRUST1 cup graham cracker crumbs3 tablespoons butter OR margarine, melted2 tablespoons sugar

CHEESECAKE3 packages (8 ounces each) cream cheese, softened1/3 cup sugar2 tablespoons Argo® OR Kingsford’s® Corn Starch1 cup Karo® Light Corn Syrup3 eggs2 tablespoons lemon juice1 cup fresh blueberries1 pound strawberries, halved (about 3 cups)1 cup heavy OR whipping cream, whipped or whipped topping

PreheAT oven to 325°F.

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.

Patriotically perfect for a holiday picnic.

Call toll freewith questions or for additional information.

(800) 777-4959www.becomeabetterbaker.com

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