bake for the cure cookbook

A CELEBRATION OFLOVE & HOPE

BREAKFAST

Peach Streusel Coffeecake . . . . . . . . . . . . . . . . . . . 3

Pumpkin Pancakes with Apple Cider Syrup . . . 4

Orange Nirvana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Breakfast Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Apple Granola Pizza with Vanilla Drizzle . . . . . . 9

Classic Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . 10

Fresh Berry Shortcakes with White Chocolate Mousse . . . . . . . . . . . . . . . . . 12

BARS, COOKIES & CUPCAKES

S’More Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Monster Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Popcorn Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Chocolate Scotcheroos . . . . . . . . . . . . . . . . . . . . . 17

Aztec Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Double Raspberry Cream Filled Cupcakes . . . 20

Gooey Chocolate Peanut Butter Bars . . . . . . . . 21

Ribbon of Hope Cookies . . . . . . . . . . . . . . . . . . . . 22

SHARED RECIPES

Cherry Streusel Coffeecake . . . . . . . . . . . . . . . . . 24

Flax & Fruit Muffins . . . . . . . . . . . . . . . . . . . . . . . . . 25

Bread Pudding with Brandy Sauce . . . . . . . . . . 26

COMFORT FOOD

100% Whole Wheat Bread . . . . . . . . . . . . . . . . . . 27

Pepperoni Batter Bread . . . . . . . . . . . . . . . . . . . . . 28

One-Dish Taco Bake . . . . . . . . . . . . . . . . . . . . . . . . 29

Dill Batter Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

90-Minute Dinner Rolls . . . . . . . . . . . . . . . . . . . . . 31

Cheesy Spinach Lasagna . . . . . . . . . . . . . . . . . . . 32

Classic Rigatoni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Spicy Vegetable Enchiladas . . . . . . . . . . . . . . . . . 34

Slow Cooker Corn Chowder . . . . . . . . . . . . . . . . 35

Potato Herb Soup . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Chicken Tortilla Soup . . . . . . . . . . . . . . . . . . . . . . . 37

Slow Cooker Chicken & Stuffing . . . . . . . . . . . . . 38

Traditional Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

PIES & DESSERTS

Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Dirt Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Mile High Lemon Pie . . . . . . . . . . . . . . . . . . . . . . . 42

One-Dish Raspberry Cheesecake . . . . . . . . . . . 43

Chocolate Coconut Pecan Pie . . . . . . . . . . . . . . . 44

Apple Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . 45

Lite Frozen Strawberry Cheesecake Pie . . . . . . 46

Karo®, Argo®, Kingsford’s®, Mazola®, Durkee® and Spice Islands® are registered trademarks of ACH Food Companies, Inc . Fleischmann’s® is a registered trademark of AB Mauri Food, Inc .

All of our recipes have been triple-tested in the ACH Test Kitchens to ensure accurate performance and delicious taste and flavor.

TABLE OF CONTENTS

Bake for the Cure®, established in 2007, by ACH Food Companies, Inc . in partnership with Susan G . Komen for the Cure®, has reached millions with a message of hope and inspiration . This cookbook is in honor of all those touched by breast cancer, and to celebrate the love and comfort that comes with great food . Every time you post or download a recipe at the Bake for the Cure® website, you are not only participating in the joy of sharing good food and recipes, but also helping to support the important mission to find a cure for breast cancer . Thank you for your support of Bake for the Cure® and we hope you will enjoy these recipes that are a celebration of love and hope .

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To Make STreuSel:

Stir together flour, sugars and cinnamon . Cut in butter with a pastry blender or 2 knives until coarse crumbs form . Set aside .

To Make Cake:

Combine flour, sugar, baking powder and salt in a large bowl . Combine egg, butter, milk and extracts in a separate bowl . Beat with electric mixer until creamy . Add to dry mixture and beat just until moistened . Do not over mix . Spread batter evenly in a greased and floured 9 or 10-inch springform pan . Arrange peach slices in concentric circles from pan sides to center . Gently press slices into batter . Sprinkle with streusel .

bake in a preheated 350°F oven until topping is golden brown and a toothpick inserted in center comes out clean . Bake 40 to 45 minutes for a 9-inch pan, 35 to 40 minutes for a 10-inch pan .

Cool cake 20 minutes . Remove sides of pan . To serve, cut into wedges .

STreuSel3/4 cup all-purpose flour1/3 cup brown sugar1/4 cup sugar1 teaspoon Spice Islands® Ground Saigon

Cinnamon6 tablespoons cold butter OR margarine,

cut in chunksCake11/2 cups all-purpose flour3/4 cup sugar2 teaspoons Argo® Baking Powder1/2 teaspoon salt1 egg1/4 cup butter OR margarine, melted1/2 cup milk11/2 teaspoons Spice Islands 100% Pure

Bourbon Vanilla Extract1 teaspoon almond extract2 medium fresh peaches, peeled, pitted, sliced

Prep Time: 20 minutes

Bake Time: 35 to 45 minutes

Cool Time: 20 minutes

Makes: 8 servings

Perfect when peaches are at their juiciest!

PEACH STREUSELCOFFEECAKE

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PUMPKIN PANCAKESWITH APPLE CIDER SYRUPThe pumpkin flavor makes for a great fall breakfast.

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To Make PaNCakeS:

Stir flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt together in a large bowl . Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl . Beat with a whisk until smooth . Add to dry ingredients, stirring just until blended . Do not overbeat .

Heat a large skillet or griddle on medium high heat, adding a small amount of oil . Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle . Cook pancakes until bottoms are brown and tops have bubbles, about 2 minutes . Flip pancakes and continue cooking until bottoms are browned . Repeat with remaining batter .

Serve immediately with hot Apple Cider Syrup .

PaNCakeS1 cup all-purpose flour2 tablespoons brown sugar1 teaspoon Spice Islands® Pumpkin Pie Spice1 teaspoon Argo® Baking Powder1/4 teaspoon baking soda1/4 teaspoon salt1 cup milk1 egg1/3 cup canned pumpkin2 tablespoons Mazola® Vegetable Plus! Oil1 tablespoon lemon juice1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla ExtractAdditional oil for cooking pancakes


Cook Time: 2 to 3 minutes

Makes: 4 servings

To Make SYruP:

Combine cider and corn syrup in a small saucepan on high heat . Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency . Remove from heat .

Add butter, cinnamon, nutmeg and vanilla .

aPPle CIDer SYruP1 cup apple cider OR juice1 cup Karo® Dark Corn Syrup2 tablespoons butter OR margarine1/4 teaspoon Spice Islands Ground Saigon

CinnamonDash Spice Islands Ground Nutmeg1/2 teaspoon Spice Islands 100% Pure

Bourbon Vanilla Extract


Cook Time: 15 minutes

Makes: 2 cups

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ORANGE NIRVANA

Calling all orange lovers!

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Combine 2 cups flour, undissolved yeast, sugar and salt in large mixing bowl . Heat milk and butter to very warm (120° to 130°F) and add to flour mixture . Add egg and orange peel . Beat for 2 minutes . Stir in enough remaining flour to make a soft dough . Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes . Cover and let rest for 10 minutes .

roll into 14 x 9-inch rectangle . Spread orange marmalade down the middle of the dough, lengthwise . Make diagonal cuts 1-inch apart and 3 inches long down the two long sides . Fold alternate strips of dough over the filling . Place on a greased or parchment-lined baking sheet . Brush with melted butter . Cover .

let riSe in a warm, draft-free area until doubled in size, about 30 minutes . Combine topping ingredients to make crumbs . Sprinkle on top of the braid .

bake in preheated 350°F oven for 30 to 35 minutes . Cool on wire rack .

Combine all icing ingredients and drizzle over coffeecake .

DouGH3 to 31/2 cups all-purpose flour1 envelope Fleischmann’s® RapidRise Yeast3 tablespoons sugar3/4 teaspoon salt1 cup milk11/2 tablespoons butter OR margarine1 egg1 teaspoon freshly grated orange peel1/3 to 1/2 cup orange marmalade2 tablespoons butter OR margarine, melted

ToPPING1 tablespoon butter OR margarine, softened2 tablespoons all-purpose flour1 tablespoon sugar

ICING1 ounce cream cheese1 cup powdered sugar11/2 tablespoons orange juice1/2 teaspoon freshly grated orange peel


Rise Time: 30 minutes


Makes: 12 servings

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Combine 1 cup flour, undissolved yeast and salt in a large bowl . Heat water and oil until very warm (120° to 130°F) . Add to flour mixture and beat for 2 minutes . Add enough remaining flour to make a soft dough . Knead until smooth and elastic, about 5 minutes . (If using RapidRise yeast, let dough rest at this point for 10 minutes .)

roll dough to 12-inch circle; place in greased pizza pan . OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet . Form a rim by pinching the edge of the dough; prick surface with fork .

bake crust in preheated 450°F oven on lowest oven rack for 8 minutes . Reduce oven to 375°F . Remove pizza from oven .

top pizza crust with sausage, hash browns and onions . Beat eggs, ground mustard, pepper and salt together in a bowl . Pour over toppings . Sprinkle with cheese . Bake for 16 to 20 minutes until eggs are set and crust is browned .

CruST13/4 to 2 cups all-purpose flour1 envelope Fleischmann’s® Pizza Crust Yeast

OR RapidRise Yeast3/4 teaspoon salt2/3 cup water1 tablespoon olive oil

ToPPINGS8 ounces sausage, cooked and crumbled1 cup frozen hash brown potatoes, thawed1/4 cup chopped onion3 eggs1/2 teaspoon Durkee® Ground Mustard1/2 teaspoon Durkee Fine Grind Black Pepper1/2 teaspoon salt1 cup (4 ounces) shredded cheddar cheese



Makes: 1 (12-inch) pizza

BREAKFAST PIZZAPizza is a great way to start the day!

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Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl . Add very warm water and butter; 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, let dough rest at this point for 10 minutes .) Pat dough with floured hands, pressing gently 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 apple pie filling over crust; top with granola cereal .

bake in a preheated 450°F oven on lowest oven rack for 12 to 15 minutes, until crust is browned and granola topping is lightly browned . Remove from oven and cool 5 minutes . Combine Vanilla Drizzle ingredients in a small bowl . Drizzle over pizza .

Serve warm .

PIZZa13/4 to 21/4 cups all-purpose flour1 envelope Fleischmann’s® Pizza Crust Yeast

OR RapidRise Yeast2 tablespoons sugar3/4 teaspoon salt2/3 cup very warm water (120° to 130°F) 3 tablespoons melted butter OR margarine1 can (21 ounces) apple pie filling2/3 cup granola cereal

VaNIlla DrIZZle1 cup powdered sugar1/2 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract1 to 2 tablespoons milk



Makes: 1 (12-inch) pizza

APPLE GRANOLA PIZZAWITH VANILLA DRIZZLEThis sweet pizza is excellent with morning coffee!

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CLASSICCINNAMON ROLLS

First Place Winner at the 2008 Iowa State Fair!

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Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl . Stir until butter melts; set aside and let cool . Combine yeast and 1/2 cup warm water in small bowl . Let rest 5 minutes . Add eggs, 2 cups flour and yeast mixture to potato mixture . Beat until well mixed . Continue adding flour, 1 cup at a time, until soft dough forms .

knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook . Place in a greased bowl, turning to coat . Cover .

let riSe in a warm, draft-free area about 1 hour, until doubled in size . Punch dough down; divide in half .

roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle . Spread with half the butter . Combine sugar and cinnamon; sprinkle half of the mixture over surface . Roll up tightly lengthwise, sealing edges . Cut into 12 slices . Place in greased 13 x 9-inch pan . Repeat with remaining dough . Cover .

let riSe 30 to 45 minutes until nearly doubled .

bake in preheated 350°F oven for 25 to 30 minutes .

Cool for 15 minutes . Combine icing ingredients and drizzle over rolls .

rollS1 cup mashed potatoes (about 2 medium

potatoes)1 cup reserved potato water 3/4 cup butter OR margarine3/4 cup sugar2 teaspoons salt1 cup hot water2 envelopes Fleischmann’s® Active Dry Yeast1/2 cup warm water (100° to 110°F)2 eggs81/2 to 91/2 cups all-purpose flour

FIllING1/2 cup butter OR margarine, softened1 cup sugar11/2 tablespoons Spice Islands® Ground

Saigon Cinnamon

ICING3 cups powdered sugar6 tablespoons butter OR margarine, softened1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract5 to 6 tablespoons milk


Rise Time: about 11/2 hours, total



Makes: 24 rolls

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FRESH BERRYSHORTCAKES WITHWHITE CHOCOLATE MOUSSEThe ultimate combination of fresh berries, two kinds of chocolate and tender shortcake. Truly a decadent dessert!

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To Make MouSSe:

Stir white chocolate and 1/2 cup cream in a heavy saucepan over low heat until chocolate is melted . Transfer chocolate mixture to a large bowl .

Cool until mixture begins to thicken . Beat remaining 1 cup cream with electric mixer until soft peaks form . Gently fold whipped cream and vanilla into chocolate mixture . Cover and chill at least 1 hour .

To Make SHorTCakeS:

Combine baking mix, milk, butter, chocolate chips and vanilla until soft dough forms . Drop 12 spoonfuls onto ungreased baking sheet . Combine sugar and cinnamon; sprinkle over shortcakes .

bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown . Remove from baking sheet; cool .

To PrePare BerrIeS:

rinSe and trim berries . Slice if desired . Add sugar and vanilla; gently stir . Chill until ready to serve .

To aSSeMBle:

Split shortcakes and place each in a shallow bowl . Top with White Chocolate Mousse and berry sauce . Garnish with a fresh mint leaf, if desired .

WHITe CHoColaTe MouSSe6 ounces white chocolate, finely chopped11/2 cups heavy cream, divided1 teaspoon Spice Islands® 100% Pure


SHorTCakeS21/3 cups buttermilk baking mix1/2 cup milk3 tablespoons butter OR margarine, melted1/3 cup mini chocolate chips1/2 teaspoon Spice Islands 100% Pure

Bourbon Vanilla Extract1 tablespoon sugar1/2 teaspoon Spice Islands Ground Saigon

Cinnamon

BerrIeS4 cups fresh berries (strawberries, raspberries,

blueberries, etc .)1/4 cup sugar1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract


Chill Time: 1 hour


Makes: 12 servings

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S’MORE BARS

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

Cook corn syrup and 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 .

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 .

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

Prep/Cook Time: 30 to 35 minutes


Chill Time: 1 hour

Makes: 24 bars

All the flavors of beloved S'Mores in a cereal bar!

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Combine oats, flour, baking soda and cinnamon in a medium bowl; set aside .

Cream butter and sugars with an electric mixer in a large mixing bowl . Add peanut butter and mix well . Mix in eggs and vanilla until well blended . Stir in oat mixture . Fold in chocolate chips, candies and raisins .

drop by tablespoonfuls onto ungreased cookie sheet .

bake in a preheated 350°F oven for 12 minutes . Cool slightly on pans; finish cooling on wire racks .

3 cups quick oats (not instant)1/2 cup all-purpose flour2 teaspoons baking soda1 teaspoon Spice Islands® Ground Saigon

Cinnamon1 cup butter OR margarine, softened1 cup brown sugar1 cup sugar11/2 cups creamy peanut butter2 eggs2 teaspoons Spice Islands 100% Pure

Bourbon Vanilla Extract1 package (12 ounces) semi-sweet chocolate

chips1 cup candy coated chocolate pieces1 cup raisins (optional)


Bake Time: 12 minutes

Makes: about 5 dozen

MONSTER COOKIESMonster-sized cookies that contain all the best flavors!

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Spray a large bowl with cooking spray . Add popcorn, peanuts and pretzels .

Cook corn syrup and butter in a medium saucepan over medium heat . Stirring constantly, bring to a full boil for 1 minute . Remove from heat and add butterscotch chips, stirring until melted . Pour over popcorn mixture and mix well . Stir in candy coated chocolate pieces .

preSS into a greased 13 x 9-inch pan . Cool at least one hour . Cut into bars .

1 package microwave popcorn, popped (about 9 to 10 cups)

1 cup salted peanuts1 cup coarsely crumbled pretzels1 cup Karo® Light Corn Syrup1/4 cup butter OR margarine1 package (11 ounces) butterscotch OR white

chocolate chips1 cup candy coated chocolate pieces


Cool Time: 1 hour

Makes: 24 bars

POPCORN BARS

Kid friendly treats – these won't last long!

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POPCORN BARS

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar . Bring mixture to a boil . Remove from heat . Stir in peanut butter; mix well . Add cereal; stir until evenly coated .

pour into greased 13 x 9-inch pan and pat into place .

melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly . Spread over cereal .

Cool at least 45 minutes, or until firm . Cut into bars .

1 cup Karo® Light Corn Syrup1 cup sugar1 cup creamy peanut butter6 cups crispy rice cereal1 cup semi-sweet chocolate chips1 cup butterscotch chips




Makes: 24 bars

CHOCOLATESCOTCHEROOSA classic for every potluck!

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AZTECBROWNIESCinnamon and almond make these cake-like brownies extra special.

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To Make BroWNIeS:

Combine flour and sugars in a large mixing bowl . Set aside . Bring cocoa, butter and water to a boil in a small saucepan . Pour hot mixture over flour and sugar; stir to mix thoroughly .

mix buttermilk, eggs, baking soda, spices and extracts in a bowl . Add to chocolate batter and mix well .

pour into a greased 15 x 10-inch pan . Bake in preheated 350°F oven for 20 to 25 minutes .

To Make ICING:

Combine butter, buttermilk and cocoa in a medium saucepan; bring to a boil . Remove from heat and gradually stir in powdered sugar, vanilla and almond extract . Beat until smooth .

Spread over hot brownies . Sprinkle almonds evenly over top of icing .

BroWNIeS2 cups all-purpose flour11/2 cups sugar1/2 cup brown sugar1/4 cup cocoa powder1 cup butter OR margarine1 cup water1/2 cup buttermilk2 eggs, beaten1 teaspoon baking soda1 teaspoon Spice Islands® Ground Saigon

Cinnamon1/4 teaspoon Spice Islands Ground Nutmeg1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract1/2 teaspoon almond extract

ICING1/2 cup butter OR margarine1/3 cup buttermilk1/4 cup cocoa powder4 cups powdered sugar1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract1/2 teaspoon almond extract1/2 cup almonds, sliced OR slivered



Makes: 30 brownies

Cinnamon and almond make these cake-like brownies extra special.

20

To Make CuPCakeS:

prepare cake mix according to package directions . Combine all filling ingredients in medium bowl and beat with mixer . Grease and flour muffin pans or line with paper liners .

fill cups 1/3 full with cake batter . Add 11/2 to 2 teaspoons Raspberry Filling to the center of each cupcake, then top with enough cake batter to fill cups 1/2 full .

bake in a 350°F preheated oven 20 to 25 minutes, or until toothpick inserted in center comes out clean . Let cool 10 minutes in pan; finish cooling on wire rack . Frost cupcakes when cool; refrigerate cupcakes until ready to serve .

To Make FroSTING:

Combine all ingredients except milk in medium bowl . Beat with electric mixer, gradually adding enough milk to reach desired consistency .

CuPCakeS1 package (2 layer size) white cake mixRaspberry Filling:1 package (8 ounces) cream cheese, softened1 egg3 tablespoons fresh OR frozen (thawed)

raspberries1/3 cup sugar1 teaspoon Spice Islands® 100% Pure


raSPBerrY FroSTING3 cups powdered sugar1/4 cup butter OR margarine, softened2 tablespoons fresh or frozen (thawed)

raspberries1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract1 to 3 tablespoons milk

DOUBLE RASPBERRYCREAM FILLEDCUPCAKES




Makes: 30 cupcakes

These pretty cupcakes are perfect for a bridal or baby shower.

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Combine flour, sugar and corn starch in a medium size bowl . Cut in butter until mixture is crumbly . Press into a greased 13 x 9-inch pan .

bake in a preheated 350°F oven for 15 to 18 minutes or until crust is lightly browned .

beat eggs, corn syrup, sugar, peanut butter, vanilla and salt in a medium mixing bowl . Stir in coconut and chocolate chips . Pour over crust . Return to oven .

bake an additional 20 to 25 minutes, or until mixture is golden . Cool on wire rack and cut into bars .

CruST3/4 cup all-purpose flour1/3 cup sugar1/4 cup Argo® OR Kingsford's® Corn Starch1/2 cup butter OR margarine

FIllING2 eggs1/2 cup Karo® Light Corn Syrup1/2 cup brown sugar1/4 cup creamy peanut butter1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract1/4 teaspoon salt1/2 cup flaked coconut1/2 cup semi-sweet chocolate chips



Makes: 24 bars

GOOEY CHOCOLATE PEANUT BUTTER BARS

The name says it all – ooey and gooey!

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To Make DouGH:

Cream sugar and butter in mixer; add egg . Beat in flour, baking powder, salt and vanilla . Form into two balls . Cover and chill 20 to 30 minutes .

roll one portion of the dough to 1/4-inch thickness on lightly floured surface . Cut with cookie cutters and place on ungreased cookie sheets . Repeat with remaining dough .

bake in a preheated 350°F oven 7 to 8 minutes or until golden brown .

Cool for 1 to 2 minutes on baking sheet and then transfer to cooling rack . Ice and decorate as desired .

To Make ICING:

Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency . Tint with food color, if desired .

DouGH1 cup sugar3/4 cup butter, softened1 egg21/4 cups all-purpose flour1 teaspoon Argo® Baking Powder1/4 teaspoon salt1 teaspoon Spice Islands® 100% Pure


ICING2 cups powdered sugar2 tablespoons Karo® Light Corn Syrup1/2 teaspoon almond extract2 to 3 tablespoons milkFood coloring (optional)


Chill Time: 20 to 30 minutes


Makes: 2 dozen cookies

RIBBON OF HOPECOOKIESHeartwarming and inspiring, these special cut-out cookies will show how much you really care.

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SHARING GOOD FOOD, MEMORIES AND INSPIRATIONSince its inception, hundreds of people have shared a favorite recipe on the Bake for the Cure® website as a way to remember, celebrate and honor someone special in their lives . Behind every recipe is a story of love, hope, courage and inspiration . From the hundreds of recipes, we have chosen three that have touched people’s lives and helped make a difference .

Baking has always been a special way to share love and show support for someone you care about . Bakeforthecure.com provides a forum for people to share a recipe that has special meaning to them or a favorite recipe of a loved one affected by breast cancer . Each story is as unique as the special recipes that are posted, and we encourage you to share a favorite recipe in dedication of a person that inspires you in the great fight against this disease . Discover the inspiration of others and their delicious recipes posted in the name of a friend or family member touched by breast cancer .

The recipes in this section were submitted by 3 breast cancer survivors . Their stories are inspiring and their recipes are delicious .

SHA

RED RECIPES

Pam H . of Minneapolis, Minnesota told us about her Flax & Fruit Muffins, “During my recovery, friends and family continually dropped off food and baked goods for me and my husband . It gave me such a lift that I now bake for all of my friends that are in recovery or undergoing treatment . My specialty is flax and fruit muffins, which are both healthy and delicious and receive rave reviews from everyone I share them with . Friends and family were such an important part of my recovery . I am so happy to share with them this fabulous recipe .”

Cherry Streusel Coffeecake is a favorite of Cara E. of Dallas, Texas, who shared her experience, “Baking for others is one way that I celebrate being a survivor . Each time that I bake something for someone who is going through treatment, I give back some of the kindness that was shown to me . I am so grateful that I am here to encourage someone else .”

Bread Pudding made a real difference for Brenda K. of Grimes, Iowa, she said, “When I was going through treatment, a good friend of mine (who is also a cancer survivor) told me to eat whatever I felt like eating and whenever I felt like eating, just eat something! Since you never know what will sound good to eat, having a variety of recipes on hand is a good thing . I always loved this bread pudding! And my whole family did too, especially my kids . My husband made it most of the time, which was a great help .”

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Combine flour, sugar, baking powder and salt in a large mixing bowl . Cut in butter with a pastry blender or two forks until mixture is crumbly . Reserve 1/2 cup of mixture for topping .

beat milk, eggs, vanilla and almond extract until well mixed . Add to crumbly mixture and stir until blended . Pour into 13 x 9-inch greased pan . Spread with pie filling . Sprinkle with reserved crumbs .

bake in a preheated 325°F oven for 40 to 45 minutes, until lightly browned and toothpick inserted in center comes out clean . Serve warm or at room temperature .

2 cups all-purpose flour1 cup sugar2 teaspoons Argo® Baking Powder1/2 teaspoon salt1/2 cup butter OR margarine, softened1/2 cup milk 2 eggs1/2 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla Extract1/8 teaspoon almond extract1 can (21 ounces) cherry pie filling

CHERRY STREUSELCOFFEECAKE



Makes: 12 servings

SURV

IVO

R RE

CIPE

S

Make this your family's favorite coffeecake.

25

mix together flour, flax seed, wheat germ, brown sugar, baking soda, cinnamon, baking powder and salt in a large bowl .

WHiSk together milk, eggs and vanilla in a medium bowl . Add to flour mixture, stirring just until moistened . Stir in carrots, apples, walnuts and cranberries .

fill greased or paper lined muffin cups 3/4 full .

bake in a preheated 350°F oven for 15 to 20 minutes, or until toothpick inserted in center comes out clean .

11/2 cups all-purpose flour3/4 cup ground flax seed meal3/4 cup wheat germ1 cup dark brown sugar2 teaspoons baking soda2 teaspoons Spice Islands® Ground Saigon

Cinnamon1 teaspoon Argo® Baking Powder1/2 teaspoon salt3/4 cup milk2 eggs1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract11/2 cups shredded carrots2 medium apples, peeled, cored and shredded1 cup chopped walnuts1/2 cup dried cranberries, optional

FLAX & FRUITMUFFINS



Makes: 24 muffins

Delicious and wholesome – perfect for breakfast, brunch or an anytime snack!

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To Make PuDDING:

beat together eggs, milk, sugar, cinnamon and vanilla in a mixing bowl . Place dry bread cubes in greased 13 x 9-inch baking dish . Pour egg mixture over all .

bake in a preheated 325°F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean . Cool slightly . To serve, top each piece with about 2 to 4 tablespoons cream and a drizzle of brandy sauce .

To Make SauCe:

melt butter in a small saucepan . Stir in sugar and water .

Cook and stir constantly over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils . Remove from heat and stir in brandy . Serve warm .

BreaD PuDDING4 eggs, beaten2 cups milk1/3 cup sugar2 teaspoons Spice Islands® Ground Saigon

Cinnamon1 teaspoon Spice Islands 100% Pure Bourbon

Vanilla Extract8 slices (or 6 cups) dry bread cubes

BraNDY SauCe1/2 cup butter OR margarine 1/2 cup sugar2 tablespoons water2 tablespoons brandy

2 to 3 cups heavy cream (for serving)

BREAD PUDDINGWITH BRANDY SAUCE



Makes: 12 servings

WOW your guests with this tasty treat.

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8 to 81/2 cups whole wheat flour 2 envelopes Fleischmann’s® RapidRise Yeast 21/2 teaspoons salt 11/2 cups milk 1/2 cup water 1/4 cup honey1/4 cup Mazola® Vegetable Plus! Oil


Rise Time: 30 to 60 minutes


Makes: 2 loaves

100% WHOLE WHEAT BREAD

Great for sandwiches!

Combine 31/2 cups flour, undissolved yeast and salt in a large bowl . Heat milk, water, honey and oil until very warm (120° to 130°F) . Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally . Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally . With spoon, stir in enough remaining flour to make soft dough .

knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes . Cover and let rest on floured surface 10 minutes .

divide dough in half . Roll each half to 12 x 7-inch rectangle . Beginning at short end of each rectangle, roll up tightly as for jelly roll . Pinch seams and ends to seal . Place, seam sides down, in 2 greased 81/2 x 41/2-inch loaf pans . Cover .

let riSe in warm, draft-free area until doubled in size, about 30 to 60 minutes .

bake in a preheated 375°F oven for 35 to 45 minutes or until done . Remove from pans; let cool on wire racks . (Note: to test for doneness, internal temperature of bread should register 190°F in center of loaf .)

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Rise Time: 45 to 60 minutes


Makes: 1 loaf

diSSolve yeast in warm water in a large mixer bowl . Let stand 5 minutes . Add sugar, salt, oregano, butter and 2 cups flour . Beat 2 minutes on medium speed with electric mixer .

Stir in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter . Spoon into greased 11/2 to 2-quart round casserole . Cover .

let riSe in warm, draft-free area about 45 to 60 minutes or until doubled in size .

bake in preheated 375°F oven for 35 to 40 minutes or until done . Remove from casserole dish and cool on wire rack .

Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping .

1 envelope Fleischmann’s® Active Dry Yeast11/4 cups warm water (100° to 110°F)2 tablespoons sugar1 teaspoon salt1 teaspoon Durkee® Oregano1 tablespoon butter OR margarine, melted23/4 cups all-purpose flour1/2 cup finely chopped pepperoni1/2 cup shredded provolone cheese

PEPPERONI BATTER BREAD

No kNeadiNg – just combiNe the iNgredieNts, let rise aNd bake!

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Makes: 6 servings

broWn ground beef and drain . Add taco seasoning and mix well .

mix batter ingredients together in a greased 91/2-inch deep dish pie plate .

top batter with taco meat filling . Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips .

bake by placing in a cold oven; set temperature to 350°F . Bake for 30 minutes or until done .

Note: If desired, batter may be mixed in a separate bowl . Proceed as directed above .

TaCo MeaT FIllING1 pound ground beef 1 package French’s® Original Taco Seasoning

BaTTer3/4 cup all-purpose flour1/2 cup masa corn flour OR corn meal2 envelopes Fleischmann’s® RapidRise Yeast1 tablespoon sugar1/2 teaspoon salt3/4 cup very warm milk (120° to 130°F)3 tablespoons Mazola® Corn Oil1 egg

ToPPINGS1 cup chunky salsa1 cup (4 ounces) shredded Mexican style

cheese1 cup corn chips, partially crushed

ONE-DISH TACO BAKE

Easy to make, sure to please.

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Makes: 16 servings

mix 1/4 cup flour, undissolved yeast, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixer bowl . Heat butter and water to very warm (120° to 130°F) . Gradually add to the dry mixture . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally . Add cottage cheese, egg and 1/2 cup flour . Beat on high speed 2 minutes . Add remaining 11/2 cups flour to make a stiff batter . Transfer to a well greased 11/2-quart casserole dish . Cover .

let riSe in a warm, draft-free area until doubled in size, about 45 minutes .

bake in a preheated 350°F oven for 35 to 40 minutes or until golden brown . Immediately remove bread from casserole dish . Serve warm or place on wire rack to cool . If desired, after baking, brush with melted butter and a sprinkling of salt .

21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise Yeast 1/4 teaspoon baking soda2 tablespoons sugar1 teaspoon salt11/2 tablespoons Durkee® Dill Weed1 teaspoon Durkee Onion Powder1 teaspoon Durkee Garlic Powder2 tablespoons butter OR margarine1/4 cup water1 cup cottage cheese1 egg

DILL BATTER BREAD

Fresh and tasty yeast bread with no kneading or shaping!

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Makes: 12 rolls

Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl . Heat milk, water 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 1/4 cup flour; beat 2 minutes at high speed . Stir in enough remaining flour to make a soft dough . Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes . Cover; let rest 10 minutes .

divide dough into 12 equal pieces; shape into balls . Place in greased 8-inch round pan . Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes .

bake in preheated 375°F oven for 20 minutes or until done . Remove from pan; brush with additional melted butter, if desired . Serve warm .

2 to 21/4 cups all-purpose flour1 envelope Fleischmann’s® RapidRise Yeast2 tablespoons sugar1/2 teaspoon salt1/2 cup milk1/4 cup water2 tablespoons butter OR margarine

90-MINUTEDINNER ROLLSClassic dinner rolls, perfect for any holiday meal!

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Rest Time: 10 minutes

Makes: 9 to 12 servings

Combine spinach, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, mushrooms, eggs, Italian herb seasoning, garlic powder, salt and black pepper in medium bowl . Stir in mushrooms . Set aside .

line a greased 13 x 9-inch pan with a single layer of lasagna noodles . Top with half of spinach/cheese mixture . Pour half of spaghetti sauce over all . Repeat . Sprinkle remaining 1 cup mozzarella cheese over the top . Cover with foil .

bake in preheated 350°F oven for 25 minutes . Remove foil and continue baking 10 minutes . Remove from oven . Let rest 10 minutes before cutting for easy serving .

1 package (9 ounces) frozen chopped spinach, thawed, patted dry

1 cup ricotta cheese1 cup (4 ounces) shredded Parmesan cheese 2 cups (8 ounces) shredded mozzarella cheese,

divided3 eggs2 tablespoons Spice Islands® Italian Herb

Seasoning1 teaspoon Spice Islands Garlic Powder1 teaspoon salt1/2 teaspoon Spice Islands Fine Grind Black

Pepper2 cans (4 ounces each) sliced mushrooms,

drained4 ounces no-boil lasagna noodles (8 noodles)1 jar (26 ounces) prepared spaghetti sauce

CHEESY SPINACH LASAGNA

Spinach even the kids will love! Use no-boil lasagna noodles to make this quick and easy vegetarian entrée.

33



Makes: 10 servings

broWn and crumble ground beef in a large skillet; drain fat . Stir in garlic, fennel seed and crushed red pepper; cook for 1 minute . Add diced tomatoes, tomato sauce, wine and spaghetti sauce mixes; stirring to mix in . Gradually add half and half . Bring to a boil over medium-high heat, stirring occasionally . Add ricotta cheese, reduce heat and simmer 5 minutes .

Cook and drain pasta according to package directions . Return pasta to cooking pot . Pour sauce mixture over pasta in large pot and mix well .

top with mozzarella cheese . Serve immediately .

optional: Pour pasta and sauce into a broiler-safe pan . Top with cheese and broil just until cheese is browned .

1 pound lean ground beef1 teaspoon Spice Islands® Minced Garlic3/4 teaspoon Spice Islands Fennel Seed1/2 teaspoon Spice Islands Crushed Red

Pepper1 can (141/2 ounces) diced tomatoes1 can (8 ounces) tomato sauce1/3 cup dry red wine2 packages French’s® Italian Spaghetti Sauce

Mix1 cup half and half1 cup ricotta cheese8 ounces dry rigatoni pasta1 cup (4 ounces) shredded mozzarella cheese

CLASSICRIGATONIHearty fare for company or everyday dinner!

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Rest Time: 5 minutes

Makes: 5 servings

1 tablespoon Mazola® Corn Oil1/2 cup chopped onion1 package (9 ounces) frozen chopped spinach,

thawed, patted dry1 cup frozen chopped broccoli, thawed1 can (141/2 ounces) diced tomatoes, undrained1 package French’s® Taco Seasoning, divided 1 teaspoon Spice Islands® Crushed Red Pepper1/2 cup ricotta cheese2 cups (8 ounces) shredded Monterey Jack

cheese, divided1 can (15 ounces) tomato sauce, divided10 (6-inch) flour tortillas1/4 teaspoon Spice Islands Crushed Red Pepper

Tip: For a milder heat level, decrease crushed red pepper .

SPICY VEGETABLEENCHILADASVegetables never tasted so good!

Heat oil over medium-high heat in a large skillet . Add onion and sauté until tender, 3 to 4 minutes . Add spinach, broccoli, tomatoes, 2 tablespoons taco seasoning and 1 teaspoon crushed red pepper; stir and cook until liquid is evaporated, about 10 to 15 minutes . Remove from heat .

Stir in ricotta cheese and 1 cup Monterey Jack cheese .

Spoon 3/4 cup tomato sauce into bottom of 13 x 9-inch pan, spreading to coat .

plaCe 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan . Whisk remaining tomato sauce, 2 tablespoons taco seasoning and 1/4 teaspoon crushed red pepper in a small bowl . Pour over tortillas .

top with 1 cup Monterey Jack cheese and cover with foil .

bake in a preheated 350°F oven for 25 minutes . Remove foil and continue baking 5 more minutes . Remove from oven . Let rest 5 minutes before serving .

35


Cook Time: 8 to 9 hours

Makes: 10 servings

Combine bacon, potatoes, corn, onion, broth, water, garlic salt, pepper and turmeric in slow cooker . Cover .

Cook on HIGH for 8 to 9 hours, or until potatoes are tender .

Stir in milk and cheese . Cover and heat until cheese melts, about 2 to 3 minutes . Serve hot . Garnish each bowl with Spice Islands Chives, if desired .

Stove top method: Place bacon, potatoes, corn, onion, broth, water, garlic salt, pepper and turmeric in stock pot . Cover and bring to a boil . Reduce heat and simmer 20 to 30 minutes or until potatoes are tender . (Add 1 additional cup of broth, if needed .) Add milk and cheese, and stir until cheese is melted, about 5 minutes .

6 slices crisp bacon, crumbled5 cups peeled and cubed red potatoes 16 ounces frozen whole kernel corn1/4 cup Spice Islands® Minced Onion2 cans (141/2 ounces each) chicken broth1 cup water2 teaspoons Spice Islands Garlic Salt1 teaspoon Spice Islands Fine Grind Black

Pepper1/4 teaspoon Spice Islands Turmeric1 can (12 ounces) evaporated milk8 ounces (2 cups) shredded Monterey Jack OR

white cheddar cheese

SLOW COOKER CORN CHOWDER

After a long day at work, come home to the welcome aroma and flavor of a fresh pot of homemade corn chowder!

36



Makes: 5 servings

Combine potatoes, carrots, onion, broth, water, basil, garlic salt, coriander, black pepper and cayenne pepper in a large saucepan . Cover; bring to boil . Reduce heat .

Simmer 5 minutes or until potatoes and carrots are tender . Add half and half and butter; heat through .

2 cups Southern style frozen hash brown potatoes

11/2 cups sliced frozen carrots2 tablespoons Spice Islands® Minced Onion1 can (141/2 ounces) chicken OR vegetable

broth1 cup water1/2 teaspoon Spice Islands Sweet Basil1/2 teaspoon Spice Islands Garlic Salt1/4 teaspoon Spice Islands Ground Coriander1/4 teaspoon Spice Islands Fine Grind Black

Pepper1/8 teaspoon Spice Islands Cayenne Pepper1 cup half and half2 tablespoons butter OR margarine

POTATO HERB SOUP

Start with frozen carrots and hash browns for homemade creamy potato soup without the work!

37



Makes: 6 servings

bake tortilla strips on a baking sheet in a preheated 350°F oven for 7 to 10 minutes, until crisp .

Heat oil in large heavy saucepan . Stir-fry chicken 3 to 5 minutes, or until no longer pink in center . Add broth, onion, garlic, chili powder and pepper . Bring to a boil over medium heat . Reduce heat and simmer 5 minutes . Stir in black beans, tomatoes, carrots and tortilla strips (reserve a few tortilla strips for garnish) .

Simmer for 20 minutes . Add cheddar cheese .

ladle into soup bowls . Sprinkle remaining tortilla strips on top of soup bowls; dollop with sour cream if desired .

4 (6-inch) corn tortillas, cut into strips1 tablespoon Mazola® Corn Oil1 pound chicken tenders, cut into bite size

pieces2 cups chicken broth1 tablespoon Spice Islands® Minced Onion2 teaspoons Spice Islands Garlic Powder2 teaspoons Spice Islands Chili Powder1 teaspoon Spice Islands Fine Grind Black

Pepper1 can (15 ounces) black beans, rinsed and

drained1 can (141/2 ounces) diced tomatoes with green

chilies1/2 cup julienned carrots2 cups (8 ounces) shredded cheddar cheese

CHICKEN TORTILLA SOUP

A delicious soup that combines tender chunks of chicken with beans, tomatoes and cheese!

38


Cook Time: 5 hours


Combine broth, butter, celery, mushrooms, and spices in a large saucepan; simmer for 10 minutes .

plaCe bread cubes in a large bowl . Combine eggs, soup and chicken; stir into broth mixture until smooth . Pour over bread and mix well . Place mixture in a greased 5-quart slow cooker . Cover .

Cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160°F .

Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275°F for 3 hours .

21/2 cups chicken broth1 cup butter OR margarine1/2 cup chopped celery1 can (4 ounces) sliced mushrooms, drained1/4 cup Spice Islands® Parsley2 tablespoons Spice Islands Minced Onion11/2 teaspoons Spice Islands Sage1 teaspoon Spice Islands Poultry Seasoning1 teaspoon salt1/2 teaspoon Spice Islands Sweet Basil1/2 teaspoon Spice Islands Fine Grind Black

Pepper12 cups day old bread cubes OR unseasoned

bread cubes for stuffing2 eggs1 can (103/4 ounces) condensed cream of

chicken soup5 cups cooked, chopped chicken OR turkey

SLOW COOKERCHICKEN & STUFFING

The perfect dinner after a day of holiday shopping! Put the slow cooker on and hit the mall – then return to this aromatic, hearty meal!

39

melt butter in large pot . Add onions, green pepper, celery and minced garlic . Sauté until tender but not brown . Add ground beef and pork . Stir occasionally until meat is cooked through and no pink remains . Add tomato sauce, ketchup, water, sugar, spices and salt . Mix well .

Simmer at least 2 hours . Add kidney beans; heat for 5 minutes .

Note: Ground venison may be substituted for the ground beef .

1/4 cup butter OR margarine1 large onion, diced (about 11/2 cups)1 cup diced green bell pepper2 cups chopped celery2 teaspoons Spice Islands® Minced Garlic2 pounds ground beef1 pound ground pork2 cans (29 ounces each) tomato sauce1 cup ketchup2 cups water2 teaspoons sugar4 to 6 tablespoons Spice Islands Chili Powder2 teaspoons Spice Islands Crushed Red

Pepper1 teaspoon Spice Islands Cayenne Pepper1 teaspoon Spice Islands Fine Grind Black

Pepper1/2 teaspoon Spice Islands Celery Seed1/2 teaspoon salt2 cans (15 ounces each) kidney beans, drained


Cook Time: 2+ hours

Makes: 12 servings

TRADITIONAL CHILI

Thick and savory with a kick of heat!

40




Stir together corn syrup, corn starch and cinnamon in a large bowl . Add peaches; toss to coat well . Spoon into a lightly greased 8-inch square baking dish .

Combine buttermilk baking mix, milk, butter and sugar in a bowl until smooth . Drop by spoonfuls over fruit .

bake in a preheated 400°F oven for 15 to 20 minutes or until golden .

1/2 cup Karo® Light Corn Syrup1 tablespoon Argo® OR Kingsford's® Corn

Starch1/2 teaspoon Spice Islands® Ground Saigon

Cinnamon4 to 5 cups peeled, sliced fresh peaches*1 cup buttermilk baking mix1/4 cup milk2 tablespoons butter OR margarine, melted1 tablespoon sugar

*Frozen peaches are not recommended for this recipe.

PEACHCOBBLERFresh juicy peaches under a tender crust. Top it off with a scoop of ice cream!

41


Microwave Time: 6 to 8 minutes

Chill Time: 2 hours

Makes: 6 servings

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 .

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

DIRTPUDDING

Pudding with worms and dirt – what's a kid not to like!

42



Chill Time: 3 hours

Makes: 8 servings

To Make PIe:

mix sugar and corn starch in a saucepan . Stir in water and beaten egg yolks . Cook over medium heat, stirring until mixture reaches a boil . Reduce heat and continue stirring for 1 minute until very thick . Remove from heat; stir in lemon juice, lemon peel and butter until smooth .

pour hot filling into pie crust .

To Make MerINGue:

beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes .

Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust . Use the back of a spoon to swirl meringue and draw up into peaks . Place oven rack in bottom third of preheated 375°F oven .

bake 10 minutes, until peaks are lightly browned . Cool at room temperature for 30 minutes .

CHill for a minimum of 3 hours before serving .

PIe11/2 cups sugar1/3 cup Argo® OR Kingsford’s® Corn Starch 2 cups water5 egg yolks, lightly beaten1/2 cup lemon juice1 tablespoon freshly grated lemon peel2 tablespoons butter OR margarine1 (9-inch) baked deep dish pie crust

MerINGue5 egg whites1/2 cup sugar1 teaspoon Argo OR Kingsford’s Corn Starch

MILE HIGH LEMON PIE

A deep dish version of classic lemon meringue pie.

43

mix batter ingredients together in greased 8 x 8-inch baking dish . Allow mixture to rest while preparing raspberry sauce and cheesecake filling . Combine raspberry sauce ingredients in a saucepan and bring to a boil . Boil for 1 to 2 minutes, until sauce is thickened . Whip all cheesecake ingredients in a large bowl with electric mixer until smooth .

top batter with cheesecake mixture, then raspberry sauce . Swirl mixtures together using a knife . Sprinkle almonds over top, if desired .

bake by placing in a cold oven; set temperature to 350°F . Bake for 30 to 35 minutes, until cheesecake is set .

Note: If desired, batter may be mixed in a separate bowl . Proceed as directed above .

BaTTer11/2 cups all-purpose flour2 envelopes Fleischmann’s® RapidRise Yeast1/4 cup sugar1/4 teaspoon salt1 egg1/4 cup butter OR margarine, melted2/3 cup very warm milk (120° to 130°F)

raSPBerrY SauCe11/2 cups frozen unsweetened raspberries1/2 cup sugar1 tablespoon Argo® OR Kingsford's® Corn

Starch2 tablespoons cold water

CHeeSeCake FIllING1 package (8 ounces) cream cheese, softened1 egg1/2 cup sugar1 tablespoon Argo OR Kingsford's Corn Starch1/4 teaspoon almond extract

GarNISH3 tablespoons sliced almonds, optional

ONE-DISH RASPBERRYCHEESECAKEA cake that is as delicious as it is pretty.



Makes: 8 servings

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Makes: 8 servings

mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust . Combine corn syrup, sugars, butter and eggs until well blended .

pour over coconut mixture .

bake in a preheated 350°F oven for 50 to 55 minutes or until puffed and set . Cool on wire rack .

For a Classic Pecan Pie: Mix 1 cup Karo Light or Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons melted butter and 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract in a medium bowl . Stir in 11/2 cups (6 ounces) whole pecans . Pour into 1 (9-inch) unbaked deep dish pie crust . Bake in preheated 350°F oven for 60 to 70 minutes .

Note: For any pecan pie recipe Karo Lite Syrup may be substituted for Karo Corn Syrup .

1 cup flaked coconut1 cup semi-sweet chocolate chips1 cup coarsely chopped pecans1 (9-inch) unbaked deep dish pie crust2/3 cup Karo® Light OR Dark Corn Syrup1/2 cup sugar1/2 cup brown sugar2 tablespoons butter OR margarine, melted4 eggs

CHOCOLATE COCONUT PECAN PIE

Classic pecan pie just got better!

45



Chill Time: 2 hours

Makes: 8 servings

mix sugar, salt and spices in a bowl . Add egg and beat slightly . Add corn syrup, pumpkin and evaporated milk; blend well .

Spread apple pie filling in pie crust . Gently pour pumpkin filling over the apples .

bake in a preheated 425°F oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean .

CHill a minimum of 2 hours before serving . Serve with whipped cream, if desired .

recipe Tip: To avoid a soggy pie crust, follow these easy steps before filling the crust .• Line pie plate with crust and flute edges if

desired .• Refrigerate crust for 40 minutes OR freeze for 20

minutes .• Place aluminum foil on bottom of crust; weigh

foil down with pie weights or dry beans . Then cover rest of pie crust with foil .

• Bake at 375°F for 25 minutes.• Remove from oven; cool. Unwrap crust and add

filling . Bake as recipe directs .

1/4 cup sugar1/4 teaspoon salt1/2 teaspoon Spice Islands® Ground

Cinnamon1/4 teaspoon Spice Islands Ground Ginger1/8 teaspoon Spice Islands Ground Cloves1 egg1/4 cup Karo® Dark Corn Syrup1 cup canned pumpkin1 can (5 fluid ounces) evaporated milk1 can (21 ounces) apple pie filling1 (9-inch) unbaked deep dish pie crust (or see

Recipe Tip for a prebaked pie crust)

APPLE PUMPKIN PIE

No need to choose between pies – the two most popular flavors are combined!

46


Freeze Time: 6 to 8 hours

Makes: 8 servings

blend syrup, sweetener and strawberries on medium speed in blender until smooth . With blender running, gradually add cream cheese cubes; blend just until smooth . Remove from blender and gently stir in whipped topping until uniformly blended .

pour into crust; cover .

freeZe for at least 6 hours . Thaw at room temperature 15 to 30 minutes prior to serving . Garnish with whipped topping or fresh berries, if desired .

1/2 cup Karo® Lite Syrup1/2 cup granular sucralose sweetener2 cups strawberries, fresh OR frozen (thawed)1 package (8 ounces) reduced fat cream

cheese, cut into cubes11/2 cups (4 ounces) light whipped topping1 (9-inch) reduced fat graham cracker crust

LITE FROZEN STRAWBERRY CHEESECAKE PIE

Use lighter versions of traditional cheesecake ingredients to create a delicious lower calorie dessert!

47

TIPS FOR SUCCESS& COMMONLY ASKED QUESTIONSno matter what the recipe, make sure you always: • Measure dry ingredients in a dry ingredients measuring cup or spoon. • Measure liquid ingredients in see-through measuring cups at eye level. • Use a thermometer for precise temperatures. • Follow each recipe exactly. • Preheat the oven.

How much dry yeast is in a 1/4 ounce envelope? • About 21/4 teaspoons.

How should i store yeast? • Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator) to avoid exposure to

oxygen, heat or humidity which decreases the activity of the yeast . • After opening, store in an airtight container in the back of the refrigerator, away from drafts. • Use within 3 to 4 months; freezing not recommended.

How long can i keep herbs and spices?Spices tucked away in your pantry or spice rack makes it easy to forget that these trusted cooking companions only retain their flavor and aroma for so long . Refer to the chart below for helpful guidelines:

Ground Spices 2-3 yearsWhole Spices 3-4 yearsHerbs 1-3 yearsSeasoning Blends 1-2 yearsExtracts 4 years

Can i use the different karo® Syrups interchangeably?Light and dark corn syrups perform similarly in recipes and can usually be used interchangeably . Recipes normally specify which type to use, but the choice is really your own personal preference . These general guidelines can also be considered:• Light corn syrup is typically used when a delicately sweet flavor is desired, such as in fruit sauces

and jams . • Dark corn syrup is made with a type of molasses, which adds a more robust flavor and color.

Therefore, it is ideal for many baked goods where a molasses flavor is desired . • A new variety, brown sugar corn syrup, can be used in place of either light or dark corn syrup, for

increased brown sugar flavor . • Karo Lite Syrup is the newest member of the Karo family and contains 33% fewer calories than

original Karo . While it works well in most recipes, for best results in candy and no-bake cereal bars, use original Karo Syrup .

When using corn starch instead of flour for better flavor, consistency and less calories, what is the right conversion ratio?• Corn starch has twice the thickening power of flour, so it is necessary to use only half as much. For

example, if a recipe calls for 1/4 cup of flour for thickening purposes, use just 2 tablespoons of corn starch .

• Corn starch has the same thickening power as arrowroot, potato starch and tapioca, so substitute the same amount for these .

For additional recipes and information visit us at www.achfood.comOR call toll free (866) 373-2300.

©2009 ACH Food Companies Inc . All Rights Reserved .

"Bake for the Cure® is an integral part of the mission to end breast cancer forever, helping us

reach millions through educational messaging and contributing vital funds for the breast cancer

movement . We are so pleased by ACH efforts with Bake for the Cure® as it inspires communities to

become advocates of the cause and become involved ."

–Susan G . Komen for the Cure®

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