Karo


RecipeTypeCategoryIngredients
1-Dish Butterscotch Chip Pecan Coffee Cake Conventional1 Dish<p><strong>Batter:<br /></strong>1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup very warm milk (120&deg; to 130&deg;F)<br />1/4 cup butter, melted<br />1 egg &nbsp;<br />&nbsp;<br /><strong>Butterscotch Chip Pecan Topping: <br /></strong>1/3 cup <strong>Karo&reg; Light OR Dark Corn Syrup<br /></strong>1/3 cup brown sugar<br />2 tablespoons butter, melted <br />1/2 cup chopped pecans<br />1/2 cup butterscotch chips </p>
1-Dish Caramel Pecan Coffee Cake (Round) Conventional1 Dish<p>** Batter **<br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons butter, melted&nbsp;<br />&nbsp;<br />** Cinnamon Sugar Topping **<br />1/4 cup sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />&nbsp;<br />** Caramel Pecan Topping **<br />1/3 cup <strong>Karo&reg; Light OR Dark Corn Syrup</strong><br />1/3 cup brown sugar<br />2 tablespoons butter, melted<br />1/2 cup chopped pecans</p>
Porcupine Rolls ConventionalBake with Kids<div>1-1/2 cups bread flour</div><div>2 tablespoons brown sugar</div><div>2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong></div><div>1-1/4 teaspoons salt</div><div>Dash <strong>Spice Islands&reg; Ground Allspice</strong></div><div>1-1/3 cups water</div><div>1/4 cup <strong>Karo&reg; Dark Corn Syrup</strong></div><div>2 tablespoons butter OR margarine</div><div>1-3/4 to 2-1/4 cups whole wheat flour</div><div>Mini semi-sweet chocolate chips</div><div>Sliced OR slivered almonds</div><div><br /></div>
Brown Seed Bread ConventionalHealthy and Hearty<pre>2-1/2 to 3 cups all-purpose flour&nbsp;&nbsp;<br />3 cups whole wheat flour&nbsp;&nbsp;<br />1/2 cup wheat bran&nbsp;&nbsp;<br />1/4 cup millet seed&nbsp;&nbsp;<br />1/4 cup flaxseed&nbsp;&nbsp;<br />2 tablespoons sunflower seed<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt&nbsp;&nbsp;<br />2 cups water&nbsp;&nbsp;<br />1/4 cup + 2 tablespoons vegetable oil&nbsp;&nbsp;<br />2 tablespoons molasses&nbsp;&nbsp;<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup</strong>&nbsp;&nbsp;<br />1 tablespoon vinegar&nbsp;&nbsp;<br />Melted butter or margarine (optional)</pre>
Low Salt Pecan Sticky Buns ConventionalHealthy and Hearty<pre>1 / 4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1 / 2 cup warm skim milk (100&deg; to 110&deg;F)<br />1 / 3 cup unsalted margarine, softened<br />1 / 4 cup sugar<br />3-1 / 4 to 3-3 / 4 cups all-purpose flour<br />1 / 2 cup egg substitute<br />1 / 2 cup unsalted margarine<br />1 cup firmly packed brown sugar<br />1 / 2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1 cup pecan pieces</pre>
Baked Paczki (Doughnuts) ConventionalHoliday and Specialty Breads<div><strong>Dough:</strong></div><div>3-1/2 to 4 cups all-purpose flour</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>1/2 teaspoon salt</div><div>1 cup milk</div><div>1/4 cup butter OR margarine</div><div>2 tablespoons <strong>Karo&reg; Light Corn Syrup</strong></div><div>1 tablespoon rum OR <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>2 egg yolks</div><div>1 egg</div><div><br /><strong>Glaze:</strong></div><div>1/4 cup<strong> Karo&reg; Light Corn Syrup</strong></div><div>1/4 cup butter OR margarine, melted</div><div><br /><strong>Toppings/Fillings:</strong></div><div>Sugar, powdered sugar, fruit jelly, preserves, chocolate chips chocolate sauce, caramel sauce</div><div>&nbsp;</div>
Maple Pecan Clusters ConventionalHoliday and Specialty Breads<pre><strong>Topping</strong><br />1/2 cup brown sugar<br />1/4 cup butter OR margarine<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/2 cup chopped pecans<br />1 teaspoon maple flavoring&nbsp;<br />&nbsp;<br /><strong>Dough</strong><br />5 to 5-1/2 cups all-purpose flour<br />2/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter OR margarine<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract<br /></strong>2 eggs</pre><pre>&nbsp;<br /><strong>White Chocolate-Pecan Filling</strong><br />1 cup brown sugar<br />1 cup white chocolate chips<br />1/2 cup chopped pecans<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup butter or margarine, melted</pre>
Mozzarella Stuffed Soft Breadsticks ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup milk<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>3-1/2 cups shredded mozzarella cheese, divided<br />2 egg whites, lightly beaten<br />1-1/2 teaspoons <strong>Spice Islands&reg; Oregano <br /></strong>2 garlic cloves, minced
Oatmeal Bread Bowl with Crab Dip ConventionalHoliday and Specialty Breads<p><strong>Oatmeal Bread Bowl:<br /></strong>5 to 5-1/2 cups all-purpose flour<br />1 cup quick oats (not instant)<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons <strong>Spice Islands&reg; Garlic Salt</strong><br />1 cup water<br />1 cup milk<br />2 tablespoons butter OR margarine<br />2 tablespoons <strong>Karo&reg; Dark Corn Syrup</strong><br />1 egg, lightly beaten<br />1 teaspoon <strong>Spice Islands&reg; San Francisco Bay Seafood Seasoning</strong><br /><strong><br />Crab Dip:<br /></strong>2 packages (8 ounces each) cream cheese, softened<br />1/2 cup mayonnaise<br />1/2 cup milk<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; San Francisco Bay Seafood Seasoning</strong><br />2 cans (6 ounces each) crab meat, drained and flaked<br />1/2 cup chopped green onions<br />Additional green onions and chopped red bell pepper for garnish, if desired </p>
Dilly Onion Bread ConventionalLoaves<div>1 cup shreds of wheat bran cereal</div><div>1/2 cup nonfat dry milk</div><div>1/4 cup butter OR margarine</div><div>1-1/2 cups boiling water</div><div>1 cup whole wheat flour</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 egg</div><div>1-1/2 cups bread flour</div><div>1/4 cup chopped green onions</div><div>1/4 cup chopped red onion</div><div>1 tablespoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 tablespoon finely minced red onion</div><div>1 tablespoon finely minced green onion</div><div><br /></div>
Karolina Rye Bread ConventionalLoaves<pre>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2-1/4 cups warm water (100&deg; to 110&deg;F), divided<br />2 teaspoons sugar<br />1/4 cup corn oil<br />1/2 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/4 cup mild molasses<br />4 teaspoons salt<br />3 cups rye flour<br />5 to 5-1/2 cups all-purpose flour<br />2 tablespoons butter, softened</pre>
No Knead Blueberry Oat Bread ConventionalLoaves<pre>2 cups all-purpose flour<br />1/2 cup sugar<br />1-1/8 teaspoons <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons <strong>Argo&reg; Baking Powder</strong><br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 cup milk<br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1/4 cup <strong>Mazola&reg;</strong> <strong>Vegetable Plus! Oil<br /></strong>1 cup quick oats<br />2 eggs<br />1-1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)</pre>
No Knead Peanut Butter Bread ConventionalLoaves<pre>1 cup peanut butter<br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />2&nbsp;cups all-purpose flour<br />1/2 cup sugar<br />1-1/2 teaspoons <strong>Argo&reg; Baking Powder</strong><br />1-1/8 teaspoons <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1 cup milk (120&deg; to 130&deg;F)<br />2 eggs</pre>
Clubhouse Chicken Pizza ConventionalPizzas and Calzones<strong>Basic Pizza Crust:</strong><br />1-3/4 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast</strong><br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus!</strong> <strong>Oil</strong> OR <strong>Extra Virgin Olive Oil<br /></strong>1 tablespoon <strong>Karo&reg; Light Corn Syrup</strong> <p><strong>Toppings:</strong><br />1/4 cup chopped sun-dried tomatoes<br />1/4 cup crumbled cooked bacon<br />1/4 cup mayonnaise<br />2 tablespoons Dijon mustard<br />2 tablespoons finely chopped parsley<br />1 cup shredded cheddar cheese, divided<br />1 cup shredded mozzarella cheese, divided<br />1 cup cooked chicken strips, cut into chunks<br />1/2 cup halved grape tomatoes<br />2 green onions, thinly sliced</p>
Pancetta and Mozzarella Calzones ConventionalPizzas and Calzones<p><strong>Filling:<br /></strong>4 ounces chopped pancetta (Italian bacon) OR bacon (about 1 cup)<br />1/2 cup finely chopped onion<br />3 cloves garlic, minced<br />1 teaspoon <strong>Spice Islands&reg; Oregano <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Fennel Seed</strong> (optional)<br />10 ounces mushrooms, chopped<br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1/4 to 1/2 teaspoon salt<br />2 cups Italian blend shredded cheese<br />1 cup chopped fresh basil OR parsley leaves<br /><strong>&nbsp;</strong></p><p><strong>Dough:<br /></strong>3 to 3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>1 egg white, beaten</p>
Butterscotch Rolls ConventionalRolls and Buns<pre><strong><em>Butterscotch Topping</em></strong><br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1 tablespoon water<br />2 tablespoons butter OR margarine<br />1 cup butterscotch chips<br />1/2 cup chopped pecans<br /><strong><em><br />Dough </em></strong><br />4 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />3/4 cup milk<br />1/2 cup water<br />1/2 cup butter OR margarine<br />1 large egg<br />2 tablespoons butter OR margarine, melted<br />1/3 cup brown sugar</pre>
Caramel Apple Cinnamon Rolls ConventionalRolls and Buns<pre><strong><em>Dough</em></strong><br />2 cups milk<br />1 / 4 cup butter<br />2 tablespoons granulated sugar<br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />7 to 7-1 / 2 cups all-purpose flour<br />2 large eggs, beaten <br /><strong></strong>&nbsp;<br /><strong><em>Apple Cinnamon Filling</em></strong><br />1 / 2 cup firmly packed brown sugar<br />1 / 2 cup granulated sugar<br />2 tablespoons all-purpose flour<br />1-1 / 2 tablespoons ground cinnamon<br />1 / 2 cup butter, cut into chunks<br />1-1 / 2 cups chopped, peeled cooking apples<br />1 cup chopped unsalted dry-roasted peanuts*&nbsp;<br />&nbsp;<br /><strong><em>Caramel Syrup</em></strong> <br />1 / 2 cup butter<br />1 cup firmly packed brown sugar<br />1 / 4 cup <strong>Karo&reg; Light Corn Syrup</strong></pre>
Caramel Pecan Rolls ConventionalRolls and Buns<p>Rolls:<br />1 cup butter, softened<br />1/2 cup sugar<br />2 teaspoons salt<br />2 eggs<br />3 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>7-1/2 to 8 cups flour<br />2-1/4 cups very warm water (120&deg; to 130&deg;F) <br />9 tablespoons butter, melted<br />1 cup sugar<br />2 tablespoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2 cups (8 ounces) chopped pecans&nbsp;<br />&nbsp;<br />Caramel Syrup:<br />2 cups (1 pound) butter<br />2 cups brown sugar<br />1/2 cup <strong>Karo&reg; Light Corn Syrup<br /></strong>1-1/4 teaspoons <strong>Spice Islands&reg; Pure Vanilla Extract <br /></strong>3 cups (12 ounces) whole pecans</p>
Chelsea Buns ConventionalRolls and Buns<strong>Dough:<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 teaspoons <strong>Karo&reg; Light Corn Syrup<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3/4 cup milk<br />1/2 cup butter OR margarine<br />1/3 cup sugar<br />1 teaspoon salt<br />4 to 4-1/2 cups all-purpose flour<br />2 eggs <p><strong>Topping:<br /></strong>1/3 cup butter OR margarine<br />1 cup brown sugar<br />2 tablespoons <strong>Karo&reg; Light OR Dark Corn Syrup</strong></p><p><strong>Filling:<br /></strong>3 tablespoons butter OR margarine, melted<br />1 cup brown sugar<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 cup raisins<br />3/4 cup chopped walnuts</p><p>&nbsp;</p>
Cinnamon Pecan Rolls ConventionalRolls and Buns<pre>Nut Topping:<br />1/4 cup butter or margarine, melted<br />1/2 cup firmly packed brown sugar<br />1/4 cup <strong>Karo&reg; Light Corn Syrup</strong><br />3/4 cup chopped pecans<br /><br />Dough:<br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter or margarine<br />2 large eggs<br /><br />Cinnamon Filling:<br />1/4 cup butter or margarine, melted<br />1/2 cup sugar<br />1 tablespoon ground cinnamon</pre>
Karolina Dinner Rolls ConventionalRolls and Buns2-1/2 to 3 cups all-purpose flour<br />1-1/2 cups rye flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong><br />2 tablespoons light OR dark brown sugar<br />1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup <strong>Karo&reg; Dark OR Light Corn Syrup<br /></strong>2 tablespoons molasses<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 egg<br />2 tablespoons butter OR margarine, softened<br />1 tablespoon <strong>Karo&reg; Dark OR Light Corn Syrup</strong>
Lucky Lemon Cinnamon Rolls ConventionalRolls and Buns<p>Dough:<br />5-1/2 to 6 cups all-purpose flour<br />1/2 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1 cup milk<br />1/2 cup butter or margarine<br />3 large eggs&nbsp;<br />&nbsp;<br />Cinnamon Filling:<br />1/4 cup butter or margarine, melted<br />1 cup sugar<br />1/4 cup brown sugar<br />2 teaspoons ground cinnamon&nbsp;<br />&nbsp;<br />Lemon Topping:<br />1/2 cup sugar<br />1/3 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/4 cup butter or margarine<br />3 tablespoons lemon juice<br />2 teaspoons grated lemon peel<br />1/2 cup sliced almonds</p>
Mother's Day Sticky Buns ConventionalRolls and Buns<pre><br /><strong><em>Topping<br /></em></strong>1/3 cup brown sugar<br />1/3 cup <strong>Karo&reg; Light Corn Syrup<br /></strong>3 tablespoons butter OR margarine<br />1 cup pecan pieces OR halves</pre><pre>&nbsp;<br />&nbsp;<br /><strong><em><br />Dough</em></strong><br />3/4 cup warm water (100&deg; to 110&deg;F), divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup sugar<br />1/2 cup butter OR margarine, softened<br />1-1/2 teaspoons salt<br />5-1/2 to 6 cups all-purpose flour<br />2 eggs</pre><pre><br /><strong><em><br />Cinnamon-Date Filling</em></strong><br />2 tablespoons butter OR margarine, melted<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 package (8 ounces) chopped dates</pre>
Muffin Pan Rolls ConventionalRolls and Buns1-1/2 cups bread flour<br />2 tablespoons dark OR light brown sugar<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />Dash <strong>Spice Islands&reg; Ground Allspice<br /></strong>1-1/3 cups water<br />1/4 cup<strong> Karo&reg; Dark Corn Syrup<br /></strong>2 tablespoons butter OR margarine<br />2 to 2-1/3 cups whole wheat flour<br />2 tablespoons butter OR margarine, melted (optional)
Pecan Date Sticky Buns ConventionalRolls and Buns<pre><strong><em>Pecan Topping</em></strong><br />1/4 cup butter OR margarine<br />1/2 cup firmly packed brown sugar<br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1- 1/2 cups chopped pecans&nbsp;<br />&nbsp;<br /><strong><em>Dough</em></strong><br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup wheat germ<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 cup water<br />1/2 cup milk<br />1/2 cup butter OR margarine<br />2 eggs&nbsp;&nbsp;&nbsp;<br />&nbsp;&nbsp;&nbsp;<br /><strong><em>Date Filling</em></strong><br />1/4 cup butter OR margarine, melted<br />1 cup firmly packed brown sugar<br />1 package (8 ounces) chopped dates<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></pre>
Pumpkin Caramel Rolls ConventionalRolls and Buns<pre><strong>Dough: </strong><br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 teaspoon sugar<br />1/2 cup warm orange juice (100&deg; to 110&deg;F)<br />6 cups all-purpose flour<br />1 egg<br />1 cup buttermilk<br />1 cup canned solid-pack pumpkin<br />1/4 cup butter, melted<br />1/2 cup sugar<br />1-1/2 teaspoons salt<br />1 teaspoon baking soda<br /><br /><strong>Filling: </strong><br />3/4 cup butter, melted<br />2 cups brown sugar<br />1 cup finely chopped walnuts<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1 teaspoon Spice Islands® Ground Saigon Cinnamon<br />1 teaspoon Spice Islands® Pumpkin Pie Spice<br /> <br /><strong>Glaze: </strong><br />1 cup firmly packed light brown sugar<br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1/4 cup butter<br />1/2 cup heavy cream<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1/2 teaspoon orange extract</pre>
Refrigerator Upside-Down Sticky Buns ConventionalRolls and Buns<p><u>Topping<br /></u><br />1/2 cup brown sugar, packed<br />3/4 cup <strong>Karo&reg; Light OR Dark Corn Syrup</strong><br />3/4 cup coarsely chopped pecans<br />4&nbsp;tablespoons butter OR margarine, softened&nbsp;<br />&nbsp;<br /><u>Dough</u>&nbsp;<br />&nbsp;<br />4-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup milk<br />1/2 cup water<br />1/3 cup butter OR margarine, cut into pieces<br />2 eggs&nbsp;<br />&nbsp;<br /><u>Filling</u>&nbsp;<br />&nbsp;<br />4 tablespoons butter OR margarine, melted<br />4&nbsp;tablespoons brown sugar, packed<br />1&nbsp;tablespoons cinnamon</p>
Sticky Apple Cinnamon Rolls ConventionalRolls and Buns<p><strong>Dough:</strong><br />6 to 7 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />2 cups milk<br />1/4 cup butter&nbsp;OR margarine<br />2 eggs&nbsp;<br />&nbsp;<br /><strong>Filling:</strong><br />1/2 cup brown sugar<br />1/2 cup sugar<br />1/4 cup all-purpose flour<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 cup butter (no substitutions)<br />2 cups finely chopped peeled apple<br />&nbsp;<br /><strong>Topping:</strong><br />1 cup brown sugar<br />1/2 cup butter (no substitutions)<br />1/4 cup <strong>Karo&reg; Light Corn Syrup</strong></p>
Apple Cider Glazed Doughnuts ConventionalSweet Treats<p><strong>Doughnuts: <br /></strong>3-1/4 to 4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 cup + 2 tablespoons milk<br />1/4 cup butter OR margarine<br />3 egg yolks<br /><strong>Mazola&reg; Corn Oil</strong> for deep frying</p><p><strong>Apple Cider Glaze: <br /></strong>1 cup apple cider<br />2 cups powdered sugar<br />1 tablespoon <strong>Karo&reg; Light Corn Syrup</strong></p>
Apple Nut Coffee Cake ConventionalSweet Treats<p><strong>Topping:<br /></strong>1/3 cup butter OR margarine, melted<br />1/2 cup brown sugar<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup<br /></strong>1/3 cup chopped walnuts OR pecans<br />2 small apples, peeled and thinly sliced</p><p><strong>Batter:<br /></strong>2-1/4 cups all-purpose flour, divided<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 teaspoon salt<br />1/3 cup milk<br />1/3 cup water<br />1/4 cup butter OR margarine<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2 eggs</p>
Apricot Delights ConventionalSweet Treats<pre><strong><em>Dough</em></strong><br />3-1/2 to 4 cups&nbsp;all-purpose flour<br />1/4 cup&nbsp;sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup&nbsp;water<br />1/2 cup&nbsp;milk<br />1/4 cup butter OR margarine<br />1 large&nbsp;egg&nbsp;<br />&nbsp;<br /><strong><em>Apricot-Pecan Filling</em></strong><br />2 cups&nbsp;fresh apricots, chopped<br />1/4 cup&nbsp;water<br />2 tablespoons&nbsp;<strong>Karo&reg; Light Corn Syrup</strong><br />1 tablespoon&nbsp;<strong>Argo&reg; Corn Starch</strong><br />1/2 cup&nbsp;chopped pecans&nbsp;<br />&nbsp;<br /><strong><em>Egg Glaze</em></strong><br />1 egg white, beaten with<br />1 tablespoon water</pre><pre>&nbsp;<br />&nbsp;<br /><strong><em>Powdered Sugar Glaze</em></strong><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Caramel and Cream Rings ConventionalSweet Treats<pre><strong>Dough:</strong><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />4-1/4 to 4-1/2 cups all-purpose flour<br />1/3 cup sugar<br />1/2 teaspoon salt<br />3/4 cup milk<br />1/3 cup butter OR margarine, cut in chunks<br />1 egg<br /> <br /><strong>Caramel Topping:</strong><br />1 cup brown sugar<br />1/2 cup chopped pecans<br />1/3 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/4 cup butter OR margarine, melted<br /> <br /><strong>Cream Filling:</strong><br />1 package (8 ounces) cream cheese, softened<br />1/2 cup shredded coconut<br />1/4 cup powdered sugar<br />2 tablespoons butter OR margarine, softened</pre>
Caramel Apple Ring ConventionalSweet Treats<pre>Dough:<br />3 to 3-1/2 cups all-purpose flour<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water&nbsp;<br />1/2 cup milk<br />1/4 cup butter or margarine<br />1/2 cup prepared caramel topping<br /><br />Apple Cinnamon Filling:<br />3 large cooking apples, peeled, cored and chopped<br />2 tablespoons all-purpose flour<br />1/2 cup brown sugar<br />1/4 cup butter or margarine<br />1/4 cup <strong>Karo&reg; Light Corn Syrup</strong><br />2 tablespoons ground cinnamon<br /></pre>
Caramel Pecan Cinnamon Rolls ConventionalSweet Treats<strong>Rolls:<br /></strong>3/4 cup butter<br />2 teaspoons salt<br />3/4 cup sugar<br />2 cups hot water<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 eggs<br />8&nbsp;to 8-1/2 cups flour<br /><strong><br />Filling:<br /></strong>1/2 cup butter, melted<br />1 cup sugar<br />1-1/2 tablespoons <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong>&nbsp;<br />&nbsp;<br /><strong>Caramel Syrup:<br /></strong>3/4 cup butter<br />1-1/2 cups brown sugar<br />6 tablespoons <strong>Karo&reg; Light Corn Syrup</strong><br />1/4 cup heavy cream<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>3 cups toasted pecans, chopped
Caramel Pecan Upside Down Cake ConventionalSweet Treats<strong>Topping:<br /></strong>1/4 cup <strong>Karo&reg; Light OR Dark Corn Syrup<br /></strong>1/4 cup butter OR margarine, softened <br />1/4 cup brown sugar<br />1 cup coarsely chopped pecans <br /><br /><strong>Batter: <br /></strong>1-1/2 cups all-purpose flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Argo&reg; Baking Powder<br /></strong>1/2 cup sugar<br />1/2 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2/3 cup milk<br />1/4 cup butter OR margarine<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract </strong>
Chipotle Bacon Caramel Pecan Rolls ConventionalSweet TreatsRolls:<br />1 cup mashed potatoes (from 2 medium potatoes boiled in 3 cups water)*<br />2 cups reserved potato water<br />3/4 cup butter OR margarine<br />3/4 cup sugar<br />2 teaspoons salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 eggs<br />8-1/2 to 9-1/2 cups all-purpose flour&nbsp;<br />&nbsp;<br />Caramel Syrup:<br />3/4 cup butter OR margarine<br />1-1/2 cups brown sugar<br />6 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>1/4 cup heavy cream<br />3/4 teaspoon <strong>Spice Islands&reg; Ground Chipotle Chile<br /></strong>3 cups whole pecan halves<br />1-1/2 pounds bacon, cooked and chopped in 1/2-inch pieces&nbsp;<br />&nbsp;<br />Filling:<br />1/2 cup butter OR margarine, softened<br />1 cup sugar<br />1-1/2 tablespoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>
Cinnamon Raisin Pecan Cake ConventionalSweet Treats2-1/4 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 teaspoon salt<br />Dash <strong>Spice Islands&reg; Ground Cloves </strong>(optional)<br />3/4 cup milk<br />1/4 cup water<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup <br /></strong>1/3 cup butter OR margarine<br />2 eggs<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>1 cup whole wheat flour<br />1/2&nbsp;cup chopped pecans, toasted<br />3/4&nbsp;cup raisins &nbsp;<br />&nbsp;<br /><strong>Caramel Glaze:</strong> (optional)<br />1/4 cup butter OR margarine<br />1/2 cup brown sugar<br />3 tablespoons <strong>Karo&reg; Light or Dark Corn Syrup<br /></strong>2 tablespoons milk<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong>
Cinnamon Rolls Your Way ConventionalSweet Treats<strong>Cinnamon Roll Dough:<br /></strong>1 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon salt <br />1/2 cup butter OR margarine, softened<br />1 egg<br />3-1/2 to 4 cups all-purpose flour
Country Caramel Rolls ConventionalSweet Treats<p><strong>Rolls:</strong><br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 teaspoon sugar<br />1/2 cup warm water(100&deg; to 110&deg;F);<br />3/4 cup warm mashed potatoes<br />3/4 cup potato water<br />3/4&nbsp;cup sugar<br />1/2 cup butter, softened<br />1-1/2 teaspoon salt<br />2 eggs<br />1/2 cup cold water<br />1/2 cup buttermilk<br />1/2 teaspoon <strong>Tone&#39;s&reg; Pure Vanilla Extract</strong><br />7-1/2 to 8 cups bread flour&nbsp;<br />&nbsp;<br /><strong>Filling:</strong><br />6 tablespoons butter, softened<br />3/4 cup brown sugar<br />1 tablespoon all-purpose flour<br />1 tablespoon <strong>Tone&#39;s&reg; Ground Cinnamon</strong> &nbsp;<br />&nbsp;<br /><strong>Caramel Glaze:</strong>&nbsp;<br />1/2 cup&nbsp;butter<br />1 cup brown sugar<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup</strong><br />1 tablespoon honey<br />1 tablespoon cream<br />2 cups roughly chopped pecans, toasted</p>
Giant Pecan Sticky Buns ConventionalSweet Treats<pre>1/3 cup firmly packed light brown sugar <br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />2/3 cup softened butter or margarine, divided<br />1 cup pecan pieces or halves<br />6 to 6-1/2 cups all-purpose flour<br />1/3 cup granulated sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />3/4 cup warm water (120&deg; to 130&deg;F) <br />3/4 cup warm milk (120&deg; to 130&deg;F)<br />2 eggs<br />1 tablespoon <strong>Spice Islands&reg; Ground Cinnamon</strong><br />1 (8-ounce) package imported chopped or snipped pitted dates</pre>
Glazed Cherry Crumb Cake ConventionalSweet Treats1 package (18-1/4 ounces) yellow cake mix, divided<br />1 cup all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)<br />2 eggs, lightly beaten<br />2 cans (21 ounces each) cherry pie filling<br />1/3 cup cold butter OR margarine, cubed <p>Glaze:<br />1/2 cup powdered sugar<br />1 tablespoon <strong>Karo&reg; Light Corn Syrup<br /></strong>1 to 3 tablespoons water</p>
Glazed Stottie Cake ConventionalSweet Treats<p>1-3/4 cups all-purpose flour<br />1/3 cup brown sugar<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong><br />1-1/4 teaspoons salt<br />1 cup milk<br />1/3 cup <strong>Karo&reg; Dark OR Light Corn Syrup<br /></strong>1/4 cup water<br />1/4 cup butter OR margarine<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />2 eggs<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1-1/2 cups whole wheat flour<br />2/3 cup raisins<br />2/3 cup chopped pecans, toasted</p><p>Caramel Glaze:<br />1/4 cup butter OR margarine<br />2/3 cup brown sugar<br />3 tablespoons <strong>Light OR Dark Karo&reg; Corn Syrup<br /></strong>3 tablespoons milk OR cream<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p>
Pecan Praline Cinnamon Rolls ConventionalSweet Treats<pre><strong>Rolls:</strong><br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/2 cup warm water (100&deg; to 110&deg;F)<br />1-1/2 cups milk<br />3/4 cup butter<br />2/3 cup sugar<br />2 teaspoons salt<br />2 eggs<br />6-1/2 to 7 cups all-purpose flour<br /><br /><strong>Filling:</strong><br />1/2 cup sugar<br />1-1/2 tablespoons <STRONG>Tone&#39;s&reg; Ground Cinnamon</STRONG> <br />4 tablespoons butter, softened<br /><br /><strong>Caramel Topping:</strong><br />1-1/2 cups brown sugar<br />6 tablespoons butter <br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />2 tablespoons water<br />1/8 teaspoon salt<br />1-1/2 cups toasted pecan halves**</pre>
Skillet Cinnamon Rolls ConventionalSweet TreatsDough:<br />2-1/2 to 2-3/4 cups all-purpose flour<br />2 envelopes<strong> Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />3/4 teaspoon salt<br />1 cup water<br />2 tablespoons butter<br />2 tablespoons&nbsp;<strong>Mazola&reg; Vegetable Plus! Oil</strong><br /><p>Caramel Syrup:<br />1/4 cup butter<br />1/4 cup brown sugar<br />1/4 cup <strong>Karo&reg; Light OR Dark Corn Syrup</strong></p><p>Filling:<br />1/2 cup brown sugar<br />1/4 cup sugar<br />1-1/4 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/4 cup butter, softened</p><p>Frosting:<br />1 tablespoon butter, melted<br />1/4 teaspoon&nbsp;<strong>Spice Islands&reg; Pure Vanilla Extract</strong><br />1 cup powdered sugar<br />1 to 2 tablespoons milk</p>
Sweet Potato Pecan Cinnamon Rolls ConventionalSweet Treats<p><strong>Dough:</strong><br />4-1/4 to 4-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1/4 cup brown sugar<br />1 teaspoon salt<br />1 teaspoon freshly grated orange peel<br />1/2 cup water<br />1/2 cup buttermilk<br />1/4 cup butter OR margarine <br />1 cup mashed sweet potato<br />1 egg<br /><br /><strong>Filling:<br /></strong>1/2 cup brown sugar<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 cup chopped pecans<br />1/4 cup butter OR margarine, softened<br />Topping:<br />2/3 cup powdered sugar<br />1/4 cup butter OR margarine, melted<br />1 egg white<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>1/2 cup chopped pecans<br /><br /><strong>Glaze:<br /></strong>2 cups powdered sugar<br />2 to 3 tablespoons milk<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p>