ot e v e ry day ake our45 favorite recipes! · pdf file · 2012-12-05favorite...

To EVERYdaY

FRom HolidaY

Our

Favorite Recipes!

Pour out the possibilities

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Classic Pecan PiePage 30

ChocolateScotcheroosPage 23

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

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BreakfastFlavored Syrups . . . . . . . . . . . . .3Citrus Fruit Bowl . . . . . . . . . . . .4Caramel Pecan Rolls . . . . . . . . . .5Carrot Raisin Bran Muffins . . . . . . .6

EntreesOrange Soy Glaze. . . . . . . . . . . .7Citrus Glazed Ham . . . . . . . . . . .8Asian Stir-Fry Sauce . . . . . . . . . . .9Sweet and Sour Meatballs. . . . . . . 10Spicy Shrimp with Snow Peas. . . . . 11Chili Lime Glaze . . . . . . . . . . . 12

Side DishesRoasted Vegetables . . . . . . . . . . 13Sweet Potato Casserole . . . . . . . . 14South-of-the-Border Baked Beans. . . 15Balsamic Vinaigrette . . . . . . . . . 16

Bars & CookiesO-Henrietta Bars . . . . . . . . . . . 17Chocolate No Bake Cookies . . . . . 18Chocolate Caramel Bars . . . . . . . 19Oatmeal Hermits . . . . . . . . . . . 20Pecan Pie Bars . . . . . . . . . . . . 21

No Bake Cereal BarsRocky Road Cereal Bars. . . . . . . . 22Chocolate Scotcheroos . . . . . . . . 23Double Chocolate Crispy Treats. . . . 24Peanut Butter Chocolate Crispy Treats 25Fruit & Nut Cereal Bars . . . . . . . . 26

Cakes & PiesChocolate Pecan Pie . . . . . . . . . 27Gingerbread Cake with Lemon Sauce. 28Frozen Lime Cheesecake Pie . . . . . 29Classic Pecan Pie . . . . . . . . . . . 30Frozen Pumpkin Cream Pie . . . . . . 31Chocolate Tortoni . . . . . . . . . . . 32Classic Pumpkin Pie. . . . . . . . . . 33Cranberry Apple Crisp . . . . . . . . 34Southern Sweet Potato Pie . . . . . . 35Peach Pie with Peach Glaze . . . . . 36Frozen Mocha Pie. . . . . . . . . . . 37Flourless Chocolate Cake with White Chocolate Mousse . . . . . 38Deep Dish Cherry Pie. . . . . . . . . 39

SnacksIce Cream Sauces . . . . . . . . . . . 40Cajun Candied Pecans . . . . . . . . 41No Bake Chocolate Peanut Butter Balls . 42Microwave Peanut Brittle . . . . . . . 43Fast ‘N’ Fabulous Dark Chocolate Fudge 44Classic Caramel Corn . . . . . . . . . 45Taco Crunch Mix . . . . . . . . . . . 46White Sangria . . . . . . . . . . . . . 47

Table Of COnTenTs

Pour Out The PossibilitiesFor over 100 years, generations have used Karo for their favorite recipes. Its sweetness comes from the wholesome goodness of the Heartland’s finest corn. Karo’s liquid form makes it easy to use. And, because it’s a liquid, it makes baked goods more moist and helps them stay that way longer! With Karo, you can pour out more possibilities for convenient, delicious recipes your whole family will love.

All of our recipes have beentriple-tested in the Karo Test Kitchens to ensure accurate performance and delicioustaste and flavor.

Enjoy!

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flavOred syrups1 cup Karo® Light Corn Syrup½ cup jam, preserves OR frozen fruit

MIX corn syrup with jam or fruit in a small saucepan. IF USING JAMS: Heat on medium heat until well blended and hot; do not boil. IF USING FROZEN FRUIT: Heat on medium heat until well blended; simmer 2 to 3 minutes, until fruit is tender.

Recipe TipSome flavors to get you started include raspberry, orange, pineapple, blueberry or peach. Excellent toppings for waffles, pancakes, French toast, crepes, ice cream or cake!

Prep time: 5 minutesCook time: 5 minutesMakes: 1½ cups

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CiTrus fruiT bOwl½ cup Karo® Light Corn Syrup ¼ cup sugar2 tablespoons lemon juice¹⁄8 teaspoon anise extract (optional)1 small pineapple, peeled, cored, and cut into bite-sized chunks OR 1 can (8 ounces) pineapple chunks, drained2 medium grapefruit, peeled and cut into bite-sized pieces2 large oranges, peeled and cut into bite-sized pieces4 Clementine tangerines, peeled and cut into bite-sized pieces1 cup seedless red OR green grapes

MIX corn syrup, sugar, lemon juice and anise extract together in a small bowl until sugar dissolves. Set aside. Combine pineapple, grapefruit, oranges, tangerines and grapes. POUR syrup over fruit; toss to combine. CHILL, covered, for at least 30 minutes before serving.

Prep time: 15 minutes Chill time: 30 minutesMakes: 6 to 8 servings

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Caramel peCan rOllsDough1 cup butter, softened½ cup sugar2 teaspoons salt2 eggs3 envelopes Fleischmann’s® RapidRise Yeast7½ to 8 cups flour2¼ cups very warm water (120° to 130°F)9 tablespoons butter, melted1 cup sugar2 tablespoons Spice Islands® Ground Saigon Cinnamon2 cups (8 ounces) chopped pecans

MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3½ to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface. KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions. ROLL each portion out to an 14x8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle ¹⁄3 cup cinnamon sugar and ²⁄3 cup chopped pecans on each rectangle. Roll up from long side. CUT each roll into 8 slices. For Caramel: MELT 2 cups butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three greased 13x9-inch pans. (OR ½ cup syrup and ½ cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, OR 4 rolls per 8-inch pan, cut side down. Cover. RISE until doubled in size, about 45 to 50 minutes. BAKE at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.

Prep time: 1 hour Rest/rise time: 1 hourBake time: 15 to 25 minutesMakes: 2 dozen rolls

Caramel 2 cups (1 pound) butter2 cups brown sugar½ cup Karo® Light Corn Syrup1¼ teaspoons Spice Islands Pure Vanilla Extract3 cups (12 ounces) whole pecans

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CarrOT raisin bran muffins2 cups raisin and wheat bran flakes cereal²⁄3 cup buttermilk½ cup Karo® Dark Corn Syrup 1 egg, lightly beaten½ cup sugar¼ cup Mazola® Corn Oil1 cup flour1 teaspoon baking soda1 teaspoon Spice Islands® Ground Saigon Cinnamon¼ teaspoon salt1 cup finely shredded carrots

MIX cereal, buttermilk and corn syrup in a medium bowl; let stand 5 minutes. Stir in egg, sugar and oil. In a large bowl, combine flour, baking soda, cinnamon and salt; stir in cereal mixture just until moistened. Stir in carrots. SPOON into greased or paper-lined muffin cups. BAKE at 400°F for 20 minutes or until tops spring back when lightly touched. COOL 5 minutes; remove from pan.

Prep time: 15 minutes Bake time: 20 minutesMakes: 12 muffins

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Orange sOy glaze1 cup Karo® Light OR Dark Corn Syrup½ cup orange juice concentrate¼ cup soy sauce

MIX all ingredients in a 1-quart microwaveable container. HEAT in microwave on HIGH (100%) for 1 to 2 minutes or until boiling.

Divide glaze in half. Brush half of the glaze over pork chops, chicken or salmon while roasting or grilling. Serve the remaining glaze at the table.

Prep time: 5 minutes Cook time: 5 minutesMakes: 1¾ cups

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CiTrus glazed Ham8 to 10 pounds fully cooked, bone-in ham½ cup Karo® Light OR Dark Corn Syrup1 teaspoon Spice Islands® Orange Peel1 teaspoon Spice Islands Ground Saigon Cinnamon½ teaspoon Spice Islands Ground Cloves¹⁄8 teaspoon Spice Islands Cayenne Pepper

SCORE ham at 1-inch intervals with a sharp knife; place in baking dish. ROAST according to manufacturer’s directions. MIX corn syrup, orange peel, cinnamon, cloves and cayenne pepper in a small bowl. DRIZZLE over ham during the last 30 minutes of roasting. Remove ham from oven; spoon syrup from pan over ham. Let ham rest 20 minutes before slicing.

Prep time: 10 minutes Roast time: 2 to 3 hoursRest time: 20 minutes

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asian sTir-fry sauCe2 tablespoons Argo® OR Kingsford’s® Corn Starch3 tablespoons brown sugar¹⁄8 teaspoon Spice Islands® Crushed Red OR Cayenne Pepper½ cup Karo® Light Corn Syrup½ cup soy sauce2 tablespoons dry sherry1 tablespoon sesame oil1 tablespoon rice vinegar1 tablespoon minced fresh ginger2 teaspoons minced garlic

STIR corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well. COOK over medium heat on stove OR microwave on HIGH (100%) for 2 minutes stirring occasionally. Heat until mixture boils for 1 full minute. Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup-like consistency. DRIZZLE over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.

VariationsTeriyaki Glaze: add 3 tablespoons frozen pineapple juice concentrate.Chinese Barbeque Sauce: add 3 tablespoons Hoisin sauce, ¼ teaspoon Spice Islands Cayenne Pepper and ½ cup ketchup OR favorite barbeque sauce.Thai Peanut Sauce: decrease the soy sauce to ¼ cup; add ¹⁄3 cup chunky peanut butter and ¹⁄3 cup coconut milk. Garnish with minced green onions, Spice Islands Sesame Seeds and Spice Islands Crushed Red Pepper.

Prep time: 10 minutes Cook time: 5 minutesMakes: 1½ cups

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sweeT & sOur meaTballsMeatballs1 pound lean ground pork, beef OR turkey1 can (8 ounces) water chestnuts, drained and finely chopped1 egg¹⁄3 cup dry bread crumbs½ teaspoon salt

Sauce1 tablespoon Mazola® Corn Oil¼ cup finely chopped green onions²⁄3 cup beef broth¾ cup Karo® Light OR Dark Corn Syrup½ cup chili sauce1 tablespoon cider vinegar1 teaspoon Spice Islands® Ground Ginger

Meatballs MIX meat, water chestnuts, egg, bread crumbs and salt in a medium bowl.SHAPE into 1-inch meatballs; set aside.

SauceCOOK green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes. Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring to boil. Reduce heat to medium. SIMMER 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. POUR sauce over meatballs. Serve with cocktail picks.

Prep time: 25 minutes Cook time: 25 minutesMakes: 30 mini-meatballs

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spiCy sHrimp wiTH snOw peas½ cup teriyaki sauce½ cup Karo® Light OR Dark Corn Syrup½ cup water2 tablespoons Argo® OR Kingsford’s® Corn Starch1 teaspoon fresh grated ginger2 tablespoons Mazola® Corn Oil, divided4 to 5 cups assorted cut-up vegetables such as snow peas, red pepper strips, sliced green onions1½ pounds medium shrimp, peeled and deveinedHot cooked rice OR pasta

MIX teriyaki sauce, corn syrup, water, corn starch and ginger in a small bowl; set aside. Heat 1 tablespoon oil in large skillet over medium-high heat. STIR-FRY vegetables in skillet for 2 to 3 minutes or until tender crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon oil and shrimp to skillet; stir-fry just until shrimp is opaque, 2 to 3 minutes. Remove shrimp. Add teriyaki sauce mixture to skillet. COOK, stirring constantly, bring to boil over medium-high heat and boil 1 minute. Return shrimp and vegetables to skillet and stir until heated through. SERVE over hot cooked rice or pasta.

Cook time: 20 minutesMakes: 8 servings

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CHili lime glaze½ cup Karo® Light Corn Syrup ¼ cup soy sauce2 tablespoons olive oil1 tablespoon Spice Islands® Chili Powder1 teaspoon minced garlic2 tablespoons lime juice

MIX corn syrup, soy sauce, olive oil, chili powder and garlic together in a small saucepan. HEAT over medium heat. Boil for 1 minute. Stir in lime juice. BRUSH on meats while grilling or broiling. Reserve some glaze to drizzle over cooked meat.

Serving SuggestionGarnish with fresh cilantro and thin slices of fresh lime. For extra heat add a dash of hot sauce or a pinch of Spice Islands Ground Chipotle Chile.

Recipe TipAlso can be used as a marinade.

Prep time: 5 minutes Cook time: 5 minutesMakes: 1 cup

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rOasTed vegeTables½ cup butter OR margarine, melted2 tablespoons Karo® Light Corn Syrup 2 teaspoons Spice Islands® Garlic Salt2 teaspoons Spice Islands Rosemary 6 cups vegetables cut into bite-sized pieces (any combination of cut up potatoes, sweet potatoes, carrots, fennel, parsnips and onion)

MIX butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl. TOSS vegetables with butter mixture. Pour into shallow greased baking pan. ROAST at 425°F for 1 hour or until vegetables are tender and browned.

Prep time: 20 minutes Bake time: 1 hourMakes: 6 servings

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sweeT pOTaTO CasserOle8 medium sweet potatoes, baked½ cup Karo® Light OR Dark Corn Syrup¼ cup butter OR margarine1 teaspoon Spice Islands® Ground Saigon Cinnamon½ teaspoon Spice Islands Ground Nutmeg¾ cup walnuts, chopped, divided

SCOOP pulp from potatoes, using a spoon, into a mixing bowl. MIX IN corn syrup, butter, cinnamon and nutmeg. Beat mixture at medium speed until smooth. Stir in ½ cup walnuts. Spoon into greased 2-quart baking dish. Sprinkle with remaining ¼ cup walnuts. BAKE 20 to 30 minutes at 350°F or until heated through.

Prep time: 15 minutes Bake time: 20 to 30 minutesMakes: 8 servings

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sOuTH-Of-THe-bOrderbaked beans½ cup Karo® Light OR Dark Corn Syrup¼ cup ketchup1 tablespoon cider vinegar1 teaspoon Spice Islands® Chili Powder½ teaspoon salt 2 cans (16 ounces each) kidney beans OR black beans, drained and rinsed1 can (12 ounces) whole kernel corn, drained1 can (4 ounces) chopped green chilies, drained OR 1 tablespoon seeded, chopped jalapeno pepper*½ cup finely chopped onion

MIX corn syrup, ketchup, vinegar, chili powder and salt in a 1½-quart microwave safe casserole dish. Stir in beans, corn, chilies and onion. MICROWAVE on HIGH (100%) 15 minutes or until hot and bubbly, stirring twice. Let stand 5 minutes before serving.

NoteMicrowave cooking times may vary.

* Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.

Prep time: 5 minutes Cook time: 15 minutesMakes: 6 servings

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balsamiC vinaigreTTe½ cup Karo® Light OR Dark Corn Syrup¼ cup grated Parmesan cheese¼ cup balsamic vinegar2 tablespoons whole grain mustard2 tablespoons olive oil ½ teaspoon minced garlic

WHISK all ingredients together in a small bowl. DRIZZLE on fresh salad greens OR pour vinaigrette over raw chicken or pork and use as a marinade.

Prep time: 5 minutes Makes: 1 cup

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O-HenrieTTa bars¼ cup butter OR margarine, softened¹⁄3 cup brown sugar¹⁄3 cup Karo® Light OR Dark Corn Syrup1 teaspoon Spice Islands® Pure Vanilla Extract¹⁄8 teaspoon salt1½ cups quick oats (not instant)½ cup (3 ounces) semi-sweet chocolate chips¹⁄3 cup creamy peanut butter

MIX butter, brown sugar, corn syrup, vanilla and salt with electric mixer until smooth. Stir in oats. Press into greased 8 or 9-inch square pan. BAKE at 350°F for 15 to 18 minutes or until center is barely firm. Cool on wire rack 5 minutes. SPRINKLE with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize. COOL completely on wire rack. Refrigerate 15 minutes to set topping. Cut into bars.

Prep time: 15 minutes Bake time: 15 to 18 minutesChill time: 15 minutesMakes: 16 bars

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CHOCOlaTe nO bake COOkies1 cup Karo® Light Corn Syrup 1 cup sugar1 cup peanut butter, creamy OR chunky1 cup semi-sweet chocolate chips1 cup coconut1 cup chopped walnuts3 cups quick oats (not instant)

MIX corn syrup and sugar in a large saucepan. HEAT to a full boil. Remove from heat. STIR IN peanut butter and chocolate chips until melted. Add coconut, nuts and oats. Mixture will be rather stiff. DROP by rounded tablespoons onto wax paper. COOL 30 minutes.

Recipe TipUse 2 spoons when dropping cookies onto wax paper, one to scoop the dough and one to push it off the spoon onto the paper.

Prep time: 20 minutes Cook time: 5 minutesCool time: 30 minutesMakes: 3½ dozen

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CHOCOlaTe Caramel barsCrust2 cups flour¾ cup butter OR margarine, softened½ cup brown sugar¼ teaspoon salt1 cup (6 ounces) semi-sweet OR milk chocolate chips

Caramel¾ cup butter OR margarine1 cup brown sugar¹⁄3 cup Karo® Light OR Dark Corn Syrup1 teaspoon Spice Islands® Pure Vanilla Extract½ cup chopped walnuts OR pecans (optional)¼ cup semi-sweet OR milk chocolate chips½ teaspoon vegetable shortening

CrustMIX flour, butter, sugar and salt in large bowl with mixer at medium speed until mixture resembles coarse crumbs; press firmly into greased 13x9-inch baking pan. BAKE 15 minutes at 350°F or until golden brown. Sprinkle chocolate chips over hot crust; let stand 5 minutes or until shiny and soft. Spread chocolate evenly; set aside.

CaramelCOOK butter, brown sugar and corn syrup in a heavy 2-quart saucepan to boiling, stirring frequently. Boil for 4 minutes without stirring. Add vanilla and mix well. POUR caramel over chocolate-covered crust; spread evenly. Sprinkle with walnuts. Place chocolate chips and shortening in a small microwaveable bowl and microwave on HIGH (100%) for 30 seconds or until melted. Drizzle melted chocolate over bars. CHILL 1 hour to set. Let stand at room temperature until softened. Cut into 2x1-inch bars. Store in tightly covered container at room temperature.

Prep/Cook time: 25 minutes Bake time: 15 minutesChill time: 1 hourMakes: 4 dozen

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OaTmeal HermiTs2 cups quick oats (not instant)½ cup brown sugar1 cup raisins1½ cups flour½ teaspoon salt2 teaspoons baking powder1 teaspoon Spice Islands® Ground

Saigon Cinnamon½ cup Karo® Dark Corn Syrup½ cup Mazola® Corn Oil2 eggs

MIX oats, sugar and raisins in large bowl. Add flour, salt, baking powder and cinnamon; mix well. Whisk together corn syrup, oil and eggs in a small bowl. Add to dry ingredients. DROP dough by rounded tablespoons 2 inches apart on greased baking sheet. BAKE 12 to 15 minutes at 375°F until lightly browned around edges. Remove cookies to wire rack to cool.

Prep time: 10 minutes Bake time: 12 to 15 minutes per batchMakes: 3 dozen cookies

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peCan pie barsCrust2½ cups flour1 cup butter OR margarine, cut into pieces½ cup powdered sugar¼ teaspoon salt

Filling4 eggs1½ cups Karo® Light OR Dark Corn Syrup1½ cups sugar3 tablespoons butter OR margarine, melted1½ teaspoons Spice Islands® Pure Vanilla Extract2½ cups coarsely chopped pecans

CrustMIX flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased jelly roll pan (15x10-inch). BAKE 20 minutes at 350°F until golden brown.

FillingBEAT eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans. POUR over hot crust; spread evenly. BAKE 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. COOL completely on wire rack before cutting.

Prep time: 20 minutes Bake time: 45 minutesMakes: 4 dozen

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rOCky rOad Cereal bars6½ cups chocolate crispy cereal4 cups miniature marshmallows1 cup peanuts1 cup Karo® Light Corn Syrup1 package (12 ounces) semi-sweet chocolate chips1 cup creamy peanut butter

COMBINE cereal, marshmallows and peanuts in a large mixing bowl. Set aside. HEAT corn syrup and chocolate chips in a saucepan over medium heat until smooth, about 4 to 5 minutes OR in a 1-quart microwaveable bowl; microwave on HIGH (100%) for 1½ minutes until smooth. Remove from heat and stir in peanut butter. Combine with cereal mixture and mix well. POUR into greased 13x9-inch pan; pat into place. CHILL 1 hour until firm and cut into squares.

Prep time: 10 minutes Chill time: 1 hourMakes: 2 dozen

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CHOCOlaTe sCOTCHerOOs1 cup Karo® Light Corn Syrup1 cup sugar1 cup creamy peanut butter6 cups crispy rice cereal1 cup semi-sweet chocolate chips1 cup butterscotch chips

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 greased13x9-inch pan; 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.

Prep time: 20 minutes Cook time: 10 minutesCool time: 45 minutesMakes: 2 dozen

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dOuble CHOCOlaTe Crispy TreaTs1 cup Karo® Light Corn Syrup ½ cup sugar½ teaspoon baking soda1 teaspoon Spice Islands® Pure Vanilla Extract 1 cup semi-sweet chocolate chips2 cups M&M’S® Brand Chocolate Candies, divided7 cups chocolate crispy cereal

COOK corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil OR in a 1-quart microwaveable bowl; microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils. Remove from heat. STIR in baking soda and vanilla until blended thoroughly. Stir in chocolate chips until completely melted and smooth. Add 1 cup M&M candies and cereal; stir to coat completely. POUR into greased 13x9-inch pan; pat into place. TOP with remaining M&M candies. COOL and cut into squares.

Prep time: 10 minutes Cook time: 5 minutesMakes: 1½ dozen

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peanuT buTTer CHOCOlaTe Crispy TreaTs1 cup Karo® Light Corn Syrup½ cup sugar½ teaspoon baking soda1 teaspoon Spice Islands® Pure Vanilla Extract1 cup semi-sweet mini chocolate chips6 cups chocolate crispy cereal ¾ cup peanut butter chips ¼ cup semi-sweet mini chocolate chips

COOK corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil OR in a 1-quart microwaveable bowl; microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils. Remove from heat. STIR in baking soda and vanilla until blended thoroughly. Add 1 cup chocolate chips and stir until completely melted and smooth. Stir in cereal to coat. POUR into greased 13x9-inch pan; pat into place. TOP with peanut butter chips and ¼ cup mini chocolate chips, then press down. COOL and cut into squares. Store in airtight container for up to 2 days.


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fruiT & nuT Cereal bars1 cup Karo® Light OR Dark Corn Syrup¾ cup sugar½ teaspoon baking soda½ cup peanut butter, creamy OR chunky1 package (7 ounces OR 1¼ cups) dried fruit pieces, such as cranberries, raisins, chopped dates, cherries, blueberries, diced apricots, golden raisins, currants, etc.1 cup chopped pecans, almonds OR walnuts2 cups crispy rice cereal2 cups old fashioned oats½ cup semi-sweet mini chocolate chips OR mini candy coated chocolate pieces

COOK corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil OR in a 1 quart microwaveable bowl; microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils. Remove from heat. STIR in baking soda and peanut butter until blended thoroughly. Add dried fruit and nuts; stir to combine. Stir in cereal until thoroughly coated. POUR into greased 13x9-inch pan; pat into place.TOP with mini chocolate chips and press down. COOL and cut into squares.


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CHOCOlaTe peCan pie3 eggs1 cup sugar1 cup Karo® Light OR Dark Corn Syrup4 ounces semi-sweet OR 2 ounces unsweetened chocolate, melted2 tablespoons butter OR margarine, melted1 teaspoon Spice Islands® Pure Vanilla Extract1½ cups (6 ounces) pecans1 (9-inch) unbaked deep dish pie crust

MIX eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans. POUR into pie crust. BAKE at 350°F on center rack of oven for 50 to 55 minutes, or until pie appears barely set. COOL for 2 hours before serving.

Prep time: 15 minutes Bake time: 50 to 55 minutesCool time: 2 hoursMakes: 8 servings

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gingerbread Cake wiTH lemOn sauCeCake2 cups flour1 teaspoon baking powder¾ teaspoon Spice Islands® Ground Ginger½ teaspoon Spice Islands Ground Saigon Cinnamon½ teaspoon baking soda½ teaspoon salt²⁄3 cup molasses½ cup Karo® Dark Corn Syrup½ cup Mazola® Corn Oil1 egg, lightly beaten½ cup warm water

MIX flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water. POUR batter into greased 9-inch square baking pan. BAKE at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.


Lemon Sauce½ cup sugar2 tablespoons Argo® OR Kingsford’s® Corn Starch²⁄3 cup water1 tablespoon lemon peel¹⁄3 cup lemon juice1 tablespoon butter OR margarine

MIX sugar and corn starch in small saucepan. Gradually stir in water. COOK over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat. Stir in lemon peel, juice and butter. SERVE sauce warm OR cool over gingerbread cake. Refrigerate any leftover sauce.

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frOzen lime CHeeseCake pie¹⁄3 cup Karo® Light Corn Syrup½ cup sugar½ cup milk2 teaspoons freshly grated lime peel¼ cup lime juice1 package (8 ounces) cream cheese, cut into cubes1 (9-inch) graham cracker crust1 cup whipping cream, whippedAdditional freshly grated lime peel, for garnish

BLEND corn syrup, sugar, milk, lime peel and lime juice on medium speed in blender until smooth. With blender running, gradually add cream cheese cubes; blend just until smooth. POUR into pie crust. FREEZE for 6 to 8 hours. To serve, garnish with whipped cream and grated lime peel.

Prep time: 10 minutes Freeze time: 6 to 8 hoursMakes: 8 servings

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ClassiC peCan pie1 cup Karo® Light OR Dark Corn Syrup3 eggs1 cup sugar2 tablespoons butter, melted1 teaspoon Spice Islands® Pure Vanilla Extract1½ cups (6 ounces) pecans1 (9-inch) unbaked deep dish pie crust

MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.POUR into pie crust. BAKE at 350°F on center rack of oven for 55 to 60 minutes.COOL for 2 hours before serving.

Recipe TipPie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.

High Altitude AdjustmentsReduce sugar to ²⁄3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.


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frOzen pumpkin Cream pie1 cup canned solid-pack pumpkin²⁄3 cup Karo® Dark Corn Syrup½ cup coarsely chopped walnuts1½ teaspoons Spice Islands® Pumpkin Pie Spice2 cups (about 4 ounces) frozen whipped topping, thawed1 (9-inch) graham cracker crustAdditional whipped topping for garnish, optional

MIX pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. SPOON into crust. Cover. FREEZE 3 to 4 hours or until firm. Let stand 15 minutes at room temperature before serving. If desired, garnish with additional whipped topping.

Prep time: 10 minutes Freeze time: 3 to 4 hoursMakes: 8 servings

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CHOCOlaTe TOrTOni²⁄3 cup Karo® Light OR Dark Corn Syrup8 ounces semi-sweet chocolate squares2 cups heavy cream, divided1½ cups broken cookies (chocolate wafers OR other crisp cookies)1 cup coarsely chopped walnutsAdditional chocolate, nuts and whipped cream, optional

MIX together corn syrup and chocolate in a large, heavy saucepan; stir over low heat until chocolate melts. Remove from heat. Stir ½ cup cream into chocolate mixture until blended. CHILL mixture for 25 to 30 minutes or until cool. Stir in cookies and walnuts. BEAT remaining 1½ cups cream in a small bowl with mixer at medium speed until soft peaks form; gently fold whipped cream into chocolate mixture just until combined. Spoon into paper lined muffin cups. FREEZE 4 to 6 hours or until firm. Let stand at room temperature several minutes before serving. If desired, garnish with grated chocolate, chopped nuts or whipped cream. Store covered in freezer up to 1 month.

Prep time: 40 minutes Chill time: 25 to 30 minutesFreeze time: 4 to 6 hoursMakes: 18 servings

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ClassiC pumpkin pie½ cup sugar½ teaspoon salt1 teaspoon Spice Islands® Ground Saigon Cinnamon½ teaspoon Spice Islands Ground Ginger¹⁄8 teaspoon Spice Islands Ground Cloves2 eggs½ cup Karo® Dark Corn Syrup1 can (15 ounces) pumpkin1 can (12 fluid ounces) evaporated milk1 (9-inch) unbaked deep dish pie crust

MIX sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well. POUR into pie crust. BAKE at 425°F for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in pie center comes out clean. COOL a minimum of 2 hours before serving.


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Cranberry apple CrispFilling½ cup sugar3 tablespoons Argo® OR Kingsford’s® Corn Starch1 teaspoon Spice Islands® Ground Saigon Cinnamon½ teaspoon Spice Islands Ground Nutmeg5 to 6 cups peeled, cubed tart apples 1 cup fresh OR frozen cranberries½ cup Karo® Light Corn Syrup 1 teaspoon orange peel

Topping½ cup walnuts OR quick oats (not instant)¹⁄3 cup brown sugar¼ cup flour¼ cup butter OR margarine

MIX sugar, corn starch, cinnamon and nutmeg in a large bowl. Add apples, cranberries, corn syrup and orange peel; toss to combine. Spoon into shallow 2-quart baking dish. Combine walnuts, brown sugar and flour in a small bowl. With a pastry blender or 2 knives, cut in butter until crumbly. TOP apple filling with walnut mixture. BAKE at 350°F for 50 minutes or until cranberries and apples are tender and juices that bubble up in center are shiny and clear. Cool slightly; serve warm.

Prep time: 25 minutes Bake time: 50 minutesMakes: 8 servings

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sOuTHern sweeT pOTaTO pie2 cups mashed sweet potatoes OR yams1 cup heavy cream½ cup Karo® Dark Corn Syrup2 eggs½ cup brown sugar1 teaspoon Spice Islands® Ground Saigon Cinnamon½ teaspoon Spice Islands Ground Ginger¼ teaspoon Spice Islands Ground Nutmeg1 (9 to 9½-inch) unbaked deep dish pie crust

MIX together mashed sweet potatoes, cream, corn syrup and eggs using a wire whisk. Add remaining ingredients; blend well. POUR filling into pie crust. Place pie on a baking sheet. BAKE at 375°F for 55 to 60 minutes, or until knife inserted in the center of pie comes out clean. COOL on wire rack for 2 hours before serving.

Recipe NoteTo make mashed sweet potatoes, peel and cut about 1½ pounds sweet potatoes into 2-inch chunks. Place in a saucepan; cover with water and bring to a boil. Simmer for about 15 minutes, or until potatoes are soft. Drain off water and mash in a mixer or food processor to get a smooth consistency. Cool before using.


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peaCH pie wiTH peaCH glaze¼ cup Karo® Light OR Dark Corn Syrup1 tablespoon peach liqueur OR orange juice5 cups peeled, sliced fresh peaches¾ cup sugar¼ cup Karo Light OR Dark Corn Syrup¹⁄3 cup Argo® OR Kingsford’s® Corn Starch1 teaspoon Spice Islands® Ground Saigon Cinnamon1 teaspoon almond extract2 tablespoons peach liqueur OR orange juice2 (9-inch) unbaked pie crusts1 tablespoon butter2 teaspoons sugar

MIX ¼ cup corn syrup and 1 tablespoon peach liqueur in a small bowl. Set aside. Mix peaches, sugar, ¼ cup corn syrup, corn starch, cinnamon, almond extract and 2 tablespoons peach liqueur in a large mixing bowl. ASSEMBLE pie by placing one pie crust in a 9-inch pie plate. Pour in peach filling; dot with butter. Top with remaining crust. Flute edges and cut slits in the top crust to release steam. BAKE at 425°F for 10 minutes; reduce heat to 375°F and bake for 40 to 50 minutes, until filling is bubbly. Remove pie from oven; brush with reserved corn syrup/peach liqueur mixture. Bake for an additional 3 minutes to set the glaze. Remove from oven; sprinkle immediately with 2 teaspoons sugar. Cool 10 minutes before serving.


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frOzen mOCHa pie¹⁄3 cup cream½ cup semi-sweet chocolate chips2 teaspoons instant coffee granules¼ cup Karo® Light OR Dark Corn Syrup1 quart vanilla ice cream2 prepared chocolate cookie crusts

HEAT cream in microwave on HIGH (100%) for 1 minute. STIR cream together with chocolate chips and coffee granules. Add corn syrup and continue to stir until chocolate is completely melted and coffee has dissolved. Pour chocolate mixture into a chilled blender container OR mixer bowl. Scoop in ice cream. BLEND at high speed in blender or mixer for 1 to 2 minutes, until uniformly smooth. POUR into prepared crusts. Cover. FREEZE pies for at least 6 hours.

Recipe NoteCoffee lovers may want to add an additional teaspoon of coffee granules.

Prep time: 15 minutes Freeze time: 6 hoursMakes: 16 servings

Mousse2 ounces white chocolate, coarsely chopped½ cup heavy cream, divided¼ teaspoon almond extract4 ounces (about 1 cup) fresh berries

HEAT white chocolate and 2 tablespoons cream in a heavy saucepan over low heat until chocolate is melted. Transfer to a medium size bowl and cool until mixture just begins to thicken. BEAT remaining cream until soft peaks form. Gently fold whipped cream and almond extract into chocolate mixture. Cover. CHILL at least 2 hours.

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flOurless CHOCOlaTe Cake wiTH wHiTe CHOCOlaTe mOusseCake¾ cup butter OR margarine1 cup semi-sweet chocolate chips¹⁄3 cup cocoa¼ cup Karo® Light Corn Syrup4 eggs1¹⁄3 cups sugar1½ teaspoons Spice Islands® Pure Vanilla Extract

MELT butter, chocolate chips, cocoa and corn syrup over very low heat, stirring occasionally. Remove from heat; cool 5 minutes. WHISK together eggs and sugar in a large bowl. Slowly add melted chocolate mixture, stirring well to incorporate. Add vanilla. POUR batter into a greased 9-inch round cake pan. BAKE at 350°F for 35 to 40 minutes, or until set. Cake should be firm in center but spring to the touch. Cool completely. For best results, refrigerate overnight. SERVE each slice of cake topped with White Chocolate Mousse and fresh berries.

Prep time: 30 minutes Bake time: 35 to 40 minutesChill time: 4+ hoursMakes: 10 servings

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deep disH CHerry pie2 cans (14.5 ounces each) tart red cherries ¼ cup Argo® OR Kingsford’s® Corn Starch½ cup sugar1 teaspoon lemon peel¼ teaspoon salt1 cup Karo® Light Corn Syrup1 tablespoon butter OR margarine, melted½ teaspoon almond extract4 drops red food coloring2 (9-inch) unbaked pie crustsVanilla ice cream, optional

DRAIN cherries and reserve juice. MIX ½ cup cherry juice with corn starch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries. ASSEMBLE pie by placing one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. BAKE for 10 minutes at 400°F; reduce heat to 350°F and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.

Prep time: 30 minutes Bake time: 50 minutesMakes: 8 servings

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iCe Cream sauCes1 can (14 ounces) sweetened condensed milk1 package (12 ounces) semi-sweet chocolate chips¾ cup Karo® Light Corn Syrup1 teaspoon Spice Islands® Pure Vanilla Extractdash Spice Islands Ground Saigon Cinnamon

STIR together milk, chocolate chips and corn syrup in microwaveable bowl. MICROWAVE on HIGH (100%) for 1 to 2 minutes, stirring occasionally, until chocolate is melted. Add vanilla and cinnamon. SERVE over ice cream, pound cake or angel food cake. If not using immediately, refrigerate. Microwave chilled sauce 1 to 2 minutes, until sauce is warm and pourable.

Recipe VariationsHot Fudge Mint Sauce: substitute peppermint extract for vanilla extract and omit cinnamon.Warm Peanut Butter Sauce: substitute peanut butter chips for chocolate chips and omit cinnamon.

Prep time: 5 minutes Makes: 3 cups

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Cajun Candied peCans²⁄3 cup Karo® Light Corn Syrup¼ cup sugar3 tablespoons Spice Islands® Louisiana Style Cajun Seasoning1 pound (4 cups) pecan halves

MIX corn syrup, sugar and Cajun seasoning in a large bowl. Add pecans; stir gently to coat. Transfer to baking sheet lined with parchment paper. BAKE pecans for 18 to 20 minutes at 350°F, stirring every 2 to 3 minutes. Place on cooling rack; separate nuts with a fork. COOL completely. Store in airtight container at room temperature.

Prep time: 10 minutes Bake time: 18 to 20 minutesMakes: 1 pound

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nO bake CHOCOlaTepeanuT buTTer balls½ cup Karo® Light OR Dark Corn Syrup2 cups peanut butter, creamy OR chunky2 cups graham cracker crumbs1 cup powdered sugar1 cup semi-sweet chocolate chips, melted

MIX corn syrup, peanut butter, cracker crumbs and sugar in a large bowl; stir until smooth. SHAPE into 1-inch balls. Place on waxed paper-lined baking sheet. DRIZZLE melted chocolate over balls OR dip balls in melted chocolate. CHILL for 30 minutes to set chocolate.

Prep time: 30 minutes Chill time: 30 minutesMakes: 6½ dozen

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miCrOwave peanuT briTTle1 cup sugar½ cup Karo® Light Corn Syrup¹⁄8 teaspoon salt1 cup roasted peanuts1 teaspoon butter OR margarine1 teaspoon baking soda1 teaspoon Spice Islands® Pure Vanilla Extract

MIX sugar, corn syrup and salt in a 2-quart microwaveable bowl. Stir until well mixed. MICROWAVE on HIGH (100%) for 4 minutes. Stir well. Microwave for 4 more minutes until syrup is golden. Remove from microwave and stir in peanuts. Candy syrup is very hot – handle carefully. Microwave 1 to 2 additional minutes on HIGH (100%) until peanuts are browned. Add butter, baking soda and vanilla. Mixture will be foamy. Immediately pour onto lightly greased baking sheet; spread out as thin as possible. COOL; break into pieces. Store in an airtight container.

Recipe TipMicrowaves vary! If your peanut brittle is over cooked, try cooking a minute or two less. If it doesn’t get brittle or is sticky, try adding another minute to the cooking time.

Recipe VariationsCashews or mixed nuts can be substituted for the peanuts.

Prep/Cook time: 15 minutes Cool time: 20 minutesMakes: about 1 pound

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fasT ‘n’ fabulOus dark CHOCOlaTe fudge½ cup Karo® Light OR Dark Corn Syrup¹⁄3 cup evaporated milk3 cups (18 ounces) semi-sweet chocolate chips¾ cup powdered sugar2 teaspoons Spice Islands® Pure Vanilla Extract1 cup coarsely chopped nuts, optional

MIX corn syrup and evaporated milk in a microwaveable 2-quart bowl. Stir until well blended. MICROWAVE on HIGH (100%) 3 minutes. Stir in chocolate chips until melted. Stir in powdered sugar, vanilla and nuts. Beat 1 to 2 minutes with a wooden spoon until thick and glossy. Spread in 8-inch square pan lined with plastic wrap. CHILL 2 hours or until firm. Cut into squares.

Prep time: 10 minutes Chill time: 2 hoursMakes: 25 squares

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ClassiC Caramel COrn4 quarts popped popcorn1 cup brown sugar½ cup Karo® Light OR Dark Corn Syrup½ cup butter OR margarine½ teaspoon salt½ teaspoon baking soda1 teaspoon Spice Islands® Pure Vanilla Extract

SPRAY large, shallow roasting pan with cooking spray. Add popcorn and place in 250°F oven while preparing caramel. MIX brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. BOIL 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well. POUR syrup over warm popcorn, stirring to coat evenly. BAKE for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. COOL; break apart. Store in an airtight container.

Prep time: 15 minutes Bake time: 45 minutesMakes: 4 quarts

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TaCO CrunCH mix4 cups corn and rice cereal squares3 cups pretzels3 cups bite-sized corn tortilla chips3 cups cheesy fish crackers3 cups wheat snack crackers1 cup salted peanuts½ cup butter OR margarine½ cup Karo® Light Corn OR Dark Corn Syrup¼ cup brown sugar1 package (about 1.25 ounces) taco seasoning

MIX cereal, pretzels, tortilla chips, crackers and peanuts in a large, greased roasting pan. MELT butter in a medium saucepan. Add corn syrup, brown sugar and taco seasoning. Bring to a boil over medium-heat, stirring constantly. POUR over cereal mixture; tossing to coat well. BAKE at 250°F for 1 hour, stirring every 15 minutes. COOL, stirring frequently. Store in an airtight container.

Prep time: 15 minutes Bake time: 1 hour

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wHiTe sangria1 cup Karo® Light Corn Syrup½ cup orange-flavored liqueur OR orange juice1 orange, sliced1 lemon, sliced1 lime, sliced1 bottle (750 ml) dry white wine2 tablespoons lemon juice1 can (12 ounces) club soda OR seltzer, chilledAdditional fresh fruit for garnish

MIX corn syrup and orange liqueur together in a large pitcher. Stir in orange, lemon and lime slices. LET STAND 20 to 30 minutes, stirring occasionally. Stir in wine and lemon juice. CHILL for at least 1 hour or until ready to serve. STIR IN club soda and ice cubes just before serving. Garnish with fruit.

Prep time: 30 minutes Chill time: 1 hourMakes: 6 servings

© 2007 ACH Food Companies Inc., All Rights Reserved.

For additional recipes and information visit us atwww.karosyrup.com

OR call toll free (866) 430-KARO (5276)

Karo Dark combines the natural sweetness of pure corn syrup with a rich brown color and distinctive molasses-like flavor. A perfect choice for Pecan Pie when a richer flavor is desired. Karo Dark also balances the sweet and sour flavor profiles and is a key ingredient in many dishes.

Karo Light and Dark Corn Syrups perform similarly in recipes and can often be used interchangeably. Recipes specify which type to use but the

choice may be guided by personal preference.

Karo® Light Corn Syrup

Karo® Dark Corn Syrup

Pour out the possibilities

Karo Light is pure corn syrup made with real vanilla to ensure the best quality. A natural sweetener that can be used in baked goods and candy making when extra coloring or flavoring is not desirable. This mildly sweet, easy-blending sweetener enhances the flavor and texture of many foods such as jams, preserves, fruit toppings, sauces, baked goods and beverages.

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