www.karosyrup.com & www. breadworld.com

Creamy Caramels

Prep Time: 15 minutes Cook Time: 90 minutes Chill Time: (cool time) 60 minutes Yield: 2 pounds

• 1-1/2 cups Karo® Light or Dark Corn Syrup • 2 cups heavy or whipping cream, divided • 1 cup milk • 2 cups sugar • 1/4 teaspoon salt • 1 cup chopped nuts (optional) • 1 tablespoon Spice Islands® 100% Pure Bourbon Vanilla

Extract

1. Spray 8- or 9-inch square baking pan with cooking spray.

2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium-low heat, stirring occasionally.

3. Reduce heat but continue to boil, stirring occasionally, until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal.

4. Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.

5. Continue cooking over low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. Remove from heat.

6. Stir in nuts and vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Cool on wire rack for at least 1 hour until caramel is room temperature.

7. Invert cooled candy onto cutting board. If candy sticks, heat bottom of pan slightly to release from pan; cool before cutting. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.

Cream Cheese Pound Cake

Prep Time: 15 minutes Cook Time: 65 to 70 minutes Yield: 1 (9 x 5-inch) loaf cake

• 3/4 cup butter OR margarine, softened • 4 ounces cream cheese, softened • 1 cup + 2 tablespoons sugar • 3 eggs, room temperature • 1-1/2 teaspoons Spice Islands® Pure Vanilla Extract • 1/4 cup Karo® Light Corn Syrup • 1-1/3 cups all-purpose flour • 3 tablespoons Argo® Corn Starch • 1/2 teaspoon Argo® Baking Powder • 1/8 teaspoon salt

1. Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Grease a 9 x 5-inch loaf pan.

2. Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla and corn syrup.

3. Sift flour, corn starch, baking powder and salt together. Gradually add dry ingredients to butter, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.

4. Bake 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.

Three Nut Caramel Pie Prep Time: 20 minutes Cook Time: 35 to 45 minutes Yield: 8 Servings

• 1 cup whipping cream

1. Preheat oven to 350ºF.

2. Combine cream, corn syrup and sugars in a heavy medium-sized saucepan. Bring to a boil, stirring constantly, over medium-high heat, until sugar is dissolved. Reduce heat and gently boil sauce for 4 minutes until it is slightly thickened.

• 1/2 cup Karo® Dark Corn Syrup • 1/4 cup brown sugar • 1/4 cup sugar • 1 teaspoon freshly grated orange peel • 1 teaspoon Spice Islands ® Pure Vanilla Extract • 1 cup coarsely chopped pistachios • 1 cup sliced almonds • 1/2 cup chopped macadamia nuts • 1 (9-inch) unbaked deep dish pie crust • Ice cream or whipped cream, optional

3. Remove from heat and stir in orange peel and vanilla. Stir in nuts. Pour into pie crust.

4. Bake for 35 to 45 minutes, until pie is bubbly and crust is well browned. Cool completely and serve with ice cream or whipped cream, if desired.

German Chocolate Pecan Pie

Prep Time: 15 minutes Yield: 1 pie (8 servings)

• 4 eggs • 1/4 cup sugar • 2 tablespoons flour • 1/2 teaspoon salt • 1 cup Karo® Light OR Dark Corn Syrup • 4 ounces sweet dark (German) chocolate, melted • 1/4 cup butter, melted • 1 teaspoon Spice Islands® Pure Vanilla Extract • 1 (9-inch) unbaked OR frozen** deep-dish pie crust • 3/4 cup flaked sweetened coconut, toasted • 3/4 cup chopped pecans • Toasted coconut (optional)

1. Preheat oven to 350°F.

2. Beat eggs, sugar, flour and salt until creamy. Blend in corn syrup, chocolate, butter and vanilla. Pour filling into pie crust.

3. Combine coconut and pecans; sprinkle over filling.

4. Bake 45 minutes or until set. Center of pie should spring back when lightly tapped. Cool on wire rack before serving. Garnish with toasted coconut, if desired.

5. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

6. TIPS: For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Coconut Walnut Pie

Prep Time: 15 minutes Cook Time: 60 to 70 minutes Chill Time: 2 hours (cool time) Yield: 8 servings

1. Preheat oven to 350°F.

2. Mix corn syrup, eggs, egg yolks, sugar, butter, cinnamon, sea salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.

3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on wire rack before serving. For an extra special touch, drizzle with chocolate sauce before serving.

4. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

5. TOASTED COCONUT VARIATION: Before starting the pie, spread coconut on a baking sheet and toast in

• 1 cup Karo® Light Corn Syrup • 3 eggs • 2 egg yolks • 1 cup brown sugar • 1/4 cup butter OR margarine, melted • 1/4 teaspoon Spice Islands® Ground Saigon Cinnamon • 1/8 teaspoon Spice Islands® Sea Salt • 1 teaspoon Spice Islands® Pure Vanilla Extract • 1 cup finely walnut pieces • 1 cup flaked coconut • 1 (9-inch) unbaked OR frozen deep-dish pie crust

325°F oven until coconut is toasted. Cool.

Orange Cream Cake Prep Time: 25 minutes Cook Time: 20 to 25 minutes Yield: 16 servings

• CAKE: • 1/2 cup buttermilk • 1/2 cup orange juice • 1/4 cup Karo® Light Corn Syrup • 1 to 2 tablespoons freshly grated orange peel,

to taste • 1/2 cup butter OR margarine, softened • 1 cup sugar • 2 eggs, room temperature • 1 teaspoon Spice Islands® Pure Vanilla Extract • 2 cups all-purpose flour • 1/4 cup Argo® Corn Starch • 1 teaspoon baking soda • 1/2 teaspoon Argo® Baking Powder • 1/2 teaspoon salt • ORANGE TOPPING: • 1/2 cup orange juice • 1/2 cup Karo® Light Corn Syrup • CREAMY FROSTING: • 1 cup milk • 1 package (3.4 ounces) instant vanilla pudding

mix • 1 teaspoon Spice Islands® Pure Vanilla Extract • 1/2 teaspoon orange OR lemon extract • 1 container (8 ounces) whipped topping,

thawed

1. Preheat oven to 350°F. Grease and lightly flour a 13 x 9-inch cake pan.

2. CAKE: Combine buttermilk, orange juice, corn syrup and orange peel in a small bowl. Set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift flour, corn starch, baking soda, baking powder and salt together. Add dry ingredients to butter mixture alternately with buttermilk mixture, mixing on low speed after each addition until combined. Spread batter in prepared pan.

3. Bake 20 to 25 minutes until toothpick inserted in center comes out clean.

4. Prepare ORANGE TOPPING while cake is baking. Whisk orange juice and corn syrup together in a measuring cup. As soon as cake comes out of oven, use a fork to poke holes evenly over cake, about 1/2-inch apart. Pour topping slowly over cake to cover entire surface. Cool cake in pan on wire rack.

5. CREAMY FROSTING: Beat pudding mix with milk, vanilla and orange extract for 1 to 2 minutes. Fold in whipped topping. Spread over cooled cake. Cake must be stored in refrigerator.

Honey Wheat Bread

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. Makes 1 loaf 3/4 cup warm water (100° to 110°F) 1 envelope Fleischmann's® Active Dry Yeast 3/4 cup warm milk (100° to 110°F) 2 tablespoons honey 2 tablespoons vegetable oil 1 teaspoon salt 2 to 2-1/2 cups all-purpose flour 2 cups whole wheat flour

Directions Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1-1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about

6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 375°F for 35 minutes or until done. Remove from pan; let cool on wire rack. Nutritional Information: Per serving : Serving size: 1 slice; (about 1/17 of recipe) Serving weight: 2 ounces (56 grams) Calories 140; Total fat 2.5 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 140 mg; Carbohydrates 27 g; Dietary fiber 2 g (1.2 g/oz); Sugars 3 g; Protein 4 g

Brioche Yield: 1 large 9 x 5-inch loaf Prep Time: 50 minutes Proof Time: 2 hours Bake Time: 40 to 50 minutes Chill time: 1-1/2 hours Brioche: 3 tablespoons lukewarm water (90°F) 1 envelope Fleischmann’s® Active Dry Yeast 1/3 cup all-purpose flour 1-1/2 teaspoons sea salt 2 tablespoons granulated sugar 2-1/2 cups bread flour 4 large whole eggs, warmed to room temperature 1-1/4 cups (2-1/2 sticks) unsalted butter, warmed to room temperature Egg Wash: 1 large whole egg, warmed to room temperature Dash of heavy whipping cream 1/2 teaspoon sea salt Directions Take your eggs and butter out of the refrigerator a couple of hours before you make the brioche. Grease a 9 x 5-inch loaf pan. In the bowl of a stand mixer fitted with the dough hook attachment, or in a mixing bowl (if using a hand mixer), mix together the water and yeast and cover with the all-purpose flour. This mixture is called poolish. Let the poolish ferment for 20 minutes, until cracks form on the surface of the flour. Do not disturb the poolish as it ferments. Add the salt, sugar, bread flour and eggs to the poolish. Mix on high speed until the dough is very elastic and wraps around the hook, about 5 minutes scraping sides of bowl several times. (TIP: If the dough feels too soft, add more flour in one-tablespoon increments as you go). Change to flat paddle, reduce the mixer speed to low and add half the butter. Mix until incorporated (stirring occasionally), about 2 to 3 minutes. Increase the mixer speed to medium and add the remaining butter. Mix until incorporated, about 4 to 5 minutes. Remove the bowl from the mixer and allow the dough to rest and rise in a warm (around 75°F) place until it has

doubled in volume, about 1 hour. This is called proofing. You can check to see if the dough has proofed enough by pressing lightly on it with your finger. The dough should be soft and should slowly spring back. If the dough still feels tough and quickly springs back, the dough has not proofed long enough. If your finger leaves a hole in the dough and doesn’t spring back, the dough is over proofed. Punch down the dough until it does not deflate any further. Cover and refrigerate for 1-1/2 hours. Prepare the egg wash by mixing together the egg, heavy whipping cream, and salt by hand in a medium mixing bowl. Store in the refrigerator. Punch down the dough again until it does not deflate any further. Shaping your brioche: Preheat the oven to 375°F. Lightly flour your work surface, but be sure not to use too much flour. If you do, the dough won’t form a tight seal. Form the dough into a log. Using a rolling pin, roll the dough into a rectangle that’s 6-inches long, 3-inches wide, and 3-inches thick. Start with the side farthest away from your body and fold it over towards the center. Then repeat this step with the side closest to your body. Use your fingers to form a tight seal (TIP: if the dough is not sticking together, wet your fingers with water). Place the brioche into the greased loaf pan. With a pastry brush, apply the egg wash to the top of the loaf. Proof until the loaf doubles in volume, about 1 hour. Apply a second coat of egg wash (to get a nice & glossy finish). Bake at 375°F for 40 to 50 minutes. Cool completely on a wire rack.

TIP: For proofing dough at home, if you don’t have a naturally warm spot (roughly 75 degrees) put it in the microwave or even the dishwasher to sit while proofing so you maintain a nice warm temperature. Or you can put a cup of hot water inside of an oven (turned off) and proof it in the oven. TIP: If you don’t have heavy whipping cream on hand, you can substitute whole milk for the egg wash. TIP: Brioche is best when eaten the day it’s baked. However, if you have a few left over the next day, I recommend reheating them in the oven, toaster oven, or microwave if you are in a hurry. Or use it to make French toast!

Challah 1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE 1/2 cup water 3/4 cup 1 large egg 1 2 tablespoons margarine, cut up 3 tablespoons 1 teaspoon salt 1-1/4 teaspoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1-1/2 teaspoons Fleischmann's® Bread Machine Yeast 2 teaspoons 1 yolk of large egg 1 1 tablespoon water 1 tablespoon

Directions Add 1/2 cup [3/4 cup] water, egg, margarine, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. [For 1 1/2-pound recipe, divide dough in half to make 2 loaves.] For each loaf, divide dough into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll into 12-inch ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remaining piece into 3 equal pieces. Roll into 10-inch ropes; braid. Place small braid on top of large braid. Pinch ends firmly to seal and to secure to large braid. Cover; let rise in warm, draft-free place until almost

doubled in size, 15 to 20 minutes. Lightly beat egg yolk and 1 tablespoon water; brush over braids. Bake at 375oF for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove from sheet[s]; cool on wire rack. Makes 1 loaf [2 loaves]. Nutritional Information: Per Serving: Serving size: 1 slice (1/12 of 1 1/2-lb. recipe) calories 174; total fat 4g; saturated fat 1g; cholesterol 35mg; sodium 285mg; total carbohydrate 28g; dietary fiber 1g; protein 5g.

Christmas Kuchen

Makes 1 coffee cake. 1/4 cup warm water (100° to 110°F) 1 envelope Fleischmann's® Active Dry Yeast 1/4 cup warm milk (100° to 110°F) 1/2 cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon Spice Islands® Ground Cardamom 1/2 teaspoon salt 3 to 3-1/2 cups all-purpose flour 2 eggs Almond Filling (recipe follows) 1/2 cup chopped candied cherries Almond Icing, optional (recipe follows)

Directions Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, cardamom, salt, and 1 cup flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; roll to 30 x 9-inch rectangle. Spread Almond Filling over dough to within 1/2 inch of edges; sprinkle with cherries. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so cut sides face up. Twist halves together, keeping cut sides up so filling is visible. Transfer dough to greased baking sheet. Shape into ring; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 350°F for 30 minutes or until done. Remove from baking sheet; let cool on wire rack. If desired, frost top with Almond Icing. TO SHAPE AS FIGURE "8": Roll dough to 15 x 10-inch rectangle. Spread filling to within 1/2 inch of edges; sprinkle with cherries. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise. Carefully transfer 1 half, cut side up, onto greased baking sheet. Form into "S"

shape. Form second half into a reverse "S"; set on top of "S" shape, cut side up, forming figure "8". Pinch ends together to seal. Almond Filling: In small bowl, combine 1/2 cup (5 ounces) almond paste and 1 egg white; stir with fork until well blended. Stir in 1/2 cup chopped, toasted blanched almonds. Almond Icing: In small bowl, combine 1 cup powdered sugar, sifted; 1/4 teaspoon almond extract; and 1 to 2 tablespoons milk. Stir until smooth. Nutritional Information: Per Serving: Serving size: 1 slice (1/16 of recipe) calories 248; total fat 11g; saturated fat 4g; Cholesterol 42mg; sodium 147mg; total carbohydrate 32g; dietary fiber 2g; protein 6g.

Classic Stollen Makes 2 coffee cakes. 5 to 5-1/2 cups all-purpose flour 1/3 cup sugar 2 envelopes Fleischmann's® RapidRise Yeast 2 teaspoons grated lemon peel 1-1/2 teaspoons Spice Islands® Ground Cardamom or 3/4 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon salt 1/2 cup water 1/2 cup milk 1/2 cup butter or margarine, cut into pieces 2 eggs 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds, toasted 1 egg white 16 candied cherry halves, optional Powdered sugar

Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Stir into flour mixture. Stir in 2 eggs, raisins, candied orange peel, almonds, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each half to 12 x 8-inch oval. Fold dough in half lengthwise, slightly off-center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm place until doubled in size, 30 to 45 minutes. Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake at 350°F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens. Nutritional Information: Per Serving: Serving size: 1 slice (1/24 of recipe) calories 196; total fat 6g; saturated fat 3g; cholesterol 28mg; sodium 99mg; total carbohydrate 31g; dietary fiber 1g; protein 5g.

Holiday Stollen

Makes 1 coffee cake. 2 1/4 cups bread flour, divided 1/4 cup sugar 1 envelope Fleischmann's® RapidRise Yeast 1/2 teaspoon ground cardamon 1/2 teaspoon freshly grated lemon peal 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 cup butter or margarine, cut into chunks 1/4 cup water 2 teaspoons milk 2 eggs, divided 1 teaspoon pure almond extract 1/2 cup slivered almonds, toasted 1/4 cup dried blueberries 1/4 cup dried cranberries or cherries 1/4 cup golden raisins or chopped dried candied pin eapple Powdered sugar

Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg. Heat butter, water and milk until very warm (120 to 130oF); stir into flour mixture. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Lightly beat reserved egg white; brush on dough. Bake at 350oF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top. Nutritional Information: Per serving: Serving size: 1 slice (1/10 of recipe) calories 283; total fat 9g; saturated fat 4g; cholesterol 55mg; sodium 181mg; total carbohydrate 43g; dietary fiber 3g; protein 7g

Nut Stollen Makes 1 stollen Dough 2-1 / 2 to 3 cups all-purpose flour 1 / 3 cup sugar 1 envelope Fleischmann's® RapidRise Yeast

1 teaspoon salt 1 / 2 cup milk 1 / 4 cup water 1 / 3 cup butter or margarine

3 egg yolks, reserve 1 egg white Nut Filling 1 tablespoon melted butter 1 cup finely chopped nuts (almond, pecans

or walnuts) 1 / 4 cup brown sugar, packed 1 teaspoon ground cinnamon 3 tablespoons orange marmalade Powdered Sugar

Directions In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 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. Roll dough to 12 x 10-inch rectangle; brush with 1 tablespoon melted butter. Spread Nut Filling evenly on one half side of long end of dough. Fold unfilled dough half over filling; pinch seam to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Combine reserved egg white with 1 tablespoon water; brush on dough. Bake at 325oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Dust with powdered sugar. Nut Filling In a small bowl, combine nuts, sugar, and cinnamon; stir to blend. Stir in orange marmalade Nutritional Information: Per Serving: Serving size: 1 slice (1 / 12 of recipe) Serving weight: 2.9 ounces (82 grams) Calories 300; Total fat 14 g; Saturated fat 5 g; Cholesterol 70 mg; Sodium 270 mg; Carbohydrates 38 g; Dietary fiber 1 g; Sugars 14 g; Protein 6 g

Whole Wheat Stollen

Yield: 1 stollen (14 to 18 slices) Prep Time: 25 minutes Proof Time: 30 to 45 minutes Bake Time: 30 to 35 minutes This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. 1/4 cup dried blueberries 1/3 cup dried cranberries OR cherries 1/4 cup golden raisins OR chopped dried candied pineapple Boiling water 1 cup whole wheat flour 1 envelope Fleischmann's® RapidRise Yeast 1/4 cup sugar 1 teaspoon freshly grated lemon peel

1/2 teaspoon salt 1/2 teaspoon Spice Islands® Ground Cardamom 1/4 teaspoon Spice Islands® Ground Nutmeg 2/3 cup milk 1/4 cup butter OR margarine 1 egg plus 1 egg yolk 1-1/4 to 1-3/4 cups all-purpose flour 1/2 cup slivered almonds, toasted Powdered sugar

Directions Combine blueberries, cranberries and raisins in a small bowl. Cover with boiling water and let stand 5 minutes. Drain and blot fruit dry with paper towels. Set aside.

Combine whole wheat flour, undissolved yeast, sugar, lemon peel, salt, cardamom and nutmeg in large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to bowl with egg and egg yolk. Beat for 2 minutes; stir in enough all-purpose flour until soft dough forms. Add fruits and almonds. Knead on lightly floured surface for 6 to 8 minutes. Cover and let rest 10 minutes.

Roll to a 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, lightly brush water over bottom layer. Top layer should be set back 1/2-inch from bottom edge. Place on greased baking sheet. Cover and let rise 30 to 45 minutes, until doubled. Bake in preheated 350°F oven for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over the top.

Nutritional Information: Per Serving: Serving size: 1 slice; (about 1/14 of recipe) Serving weight: 2 ounces (56 grams) Calories 190; Total fat 6 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 125 mg; Carbohydrates 31 g; Dietary fiber 3 g (1.5 g/oz); Sugars 10 g; Protein 5 g

Twelfth Night Cake

The tradition of this particular recipe comes from the South of France. The Twelfth Night after Christmas is celebrated by many Christians throughout the world as Epiphany Day, which occurs on January 6th. To commemorate this day, a sweet roll is baked in the shape of a crown, recalling the Magi or Three Wise Men (Kings from the East).

Reprinted with the permission of KETC TV and Father Dominic Garramone Makes 1 cake

Dough 1 / 2 cup sour cream 1 tablespoon solid vegetable shortening Grated peel and juice of 1 medium orange 2-1 / 2 cups HODGSON MILL Naturally White Flour, divided 1 envelope Fleischmann's® RapidRise Yeast 1 / 4 cup granulated sugar 1 teaspoon salt 1 / 2 teaspoon ground nutmeg 1 / 4 teaspoon ground cardamom 1 egg 7 to 11 milk chocolate nuggets with almonds, unwrap ped Coin or trinket, wrapped in parchment paper Topping Butter, melted Granulated Sugar 8 to 12 candied cherries or gumdrops

Directions Combine sour cream, shortening, orange peel and orange juice in a medium saucepan; stir. Heat until shortening melts. Remove from heat and let cool to 120o to 130oF. Sift 1 cup of the flour, yeast, sugar, salt, nutmeg and cardamom into a medium mixing bowl; stir with a fork to mix. Stir sour cream mixture into flour mixture; beat about 3 minutes, or until thoroughly mixed. Beat in eggs. Stir in the remaining 1-1 / 2 cups flour; mix until all the flour is incorporated. Turn out dough onto a lightly floured surface. Knead 3 minutes. Cover dough with a damp towel and let rest 10 minutes. Lightly grease a 9-inch ring mold or tube pan. Divide the dough into 8 to 12 pieces, depending upon the number of servings you want. Flatten each piece into a circle about 3 inches in diameter. Reserve one dough circle for the coin or trinket. Place one chocolate nugget in the center of one dough circle; wrap dough around chocolate by pulling up the sides and pinching the top to form a teardrop shape (this forms the points of the crown). Repeat with remaining dough circles and chocolate nuggets. Wrap the coin or trinket (wrapped in parchment paper) in the reserved dough circle. Evenly space the pieces, point-side up, in the prepared ring mold. Cover with a towel and let rise in a warm, draft-free place about 1 hour, or until doubled in size. About 15 minutes before end of rising time, preheat oven to 350oF. Bake cake 25 to 30 minutes, or until golden brown. Let cool in pan about 30 minutes, then remove from pan and place on wire rack. Brush all sides with melted butter and sprinkle with granulated sugar. Garnish points with candied cherries or gumdrops, using toothpicks or a small amount of frosting to secure them. Note: If you use toothpicks to attach the candied cherries, be sure to remove them before serving the cake to small children, and warn older guests as well. Nutritional Information: Per Serving: Serving size: 1 roll; 1 / 12 of recipe Serving weight: 2.4 ounces Calories 210; Total fat 7 g; Saturated fat 3 g; Cholesterol 25 mg; Sodium 220 mg; Carbohydrates 33 g; Dietary fiber 1 g; Sugars 12 g; Protein 5 g

Potica

Makes 1 coffee cake Dough 3-1 / 2 to 4 cups all-purpose flour 1 / 2 cup sugar 1 envelope Fleischmann's® RapidRise Yeast 1 teaspoon salt 1 / 3 cup milk 1 / 4 cup water

1 / 2 cup butter or margarine 2 large eggs 1 egg white, lightly beaten Walnut Filling 3 cups ground or finely chopped walnuts 1 / 2 cup honey

1 / 4 cup milk 1 / 4 cup sugar

2 egg yolks

Directions In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 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. Roll dough to 18-inch square; spread Walnut Filling over dough to within 1 / 2-inch of edges. Roll up tightly as for jelly roll; pinch seam to seal. Form into loose coil, about 8 inches in diameter. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes. Brush egg white over top of coil. Bake at 325oF for 45 to 50 minutes or until done. Cover with foil after 30 minutes to prevent over browning. Remove from pan; cool on wire rack. Walnut Filling: In medium saucepan, combine ground walnuts, honey, milk, sugar, and egg yolks. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer 5 minutes, stirring occasionally. Remove to shallow dish; refrigerate until ready to use. Nutritional Information: Per Serving: Serving size: 2.9 ounces (1 / 18 of recipe) Calories 300; Total fat 14g; Saturated fat 4g; Cholesterol 60 mg; Sodium 190mg; Carbohydrates 38 g; Dietary fiber 1g; Sugars 16g; Protein 7g

Naan (Indian Flat Bread)

Yield: 9 flat breads Prep Time: 20 minutes Proof Time: 30 to 40 minutes Bake Time: 5 to 10 minutes This easy stove top flat bread is great for sandwiches, pizza, wraps or as a side for soups and stews. 3-1/2 to 4-1/2 cups all-purpose flour 1 envelope Fleischmann's® RapidRise Yeast 2 teaspoons sugar 1 teaspoon salt 1 cup very warm water (120º to 130ºF)

1/3 cup plain yogurt 3 tablespoons milk 3 tablespoons butter OR margarine, melted For shaping, Mazola® Corn Oil

Directions Whisk together 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, yogurt and milk in a separate bowl and stir until smooth. Gradually pour liquid mixture into flour mixture and sitr until well blended. Add enough remaining flour to form a soft dough. Cover and allow to rise until doubled in size, about 15 to 20 minutes.

Divide dough into 9 equal pieces and roll into balls using oiled hands. Cover and allow to rise for 15 to 20 minutes. Dip fingers in oil and shape each dough ball by first flattening and then gently stretching by pulling edges and lifting until about 1/8 to 1/4-inch thick. Naan flat bread is typically an elongated teardrop or rounded triangular shape.

Preheat stove top griddle or heavy bottomed skillet over medium-high heat. Lightly oil griddle or pan. Cook in batches depending on pan size. Place flattened dough pieces onto heated cooking surface and cook for 1 to 2 minutes per side. The flat breads are ready to turn when large bubbles appear on the top surface; bottom surface should be lightly browned. Transfer to a plate and serve immediately or cool to room temperature and store in an airtight container for up to 1 week.

Poppy Seed Challah

Yield: makes 3 loaves Prep Time: 45 minutes Proof Time: 30 to 45 minutes Bake Time: 25 to 30 minutes These big beautiful loaves are a staple for Hanukkah. This version was a winner at the Iowa State Fair! 1/2 cup brown sugar 1/2 cup unsalted butter, melted 1 tablespoon salt 4 eggs, room temperature, beaten 1-3/4 cups very warm water (120° to 130°F) 7-1/2 to 8 cups all-purpose flour 2 envelopes Fleischmann's® RapidRise Yeast Filling 1/2 cup Spice Islands® Poppy Seed (1

bottle) 1/2 cup honey 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon 1/4 teaspoon Spice Islands® Ground Nutmeg 1 cup chopped walnuts Glaze 1 egg 2 tablespoons milk

Directions Combine brown sugar, melted butter, salt, and eggs, in a large mixing bowl. Add warm water. Gradually add 3 cups flour and yeast; mix until dough is smooth. Slowly add additional flour until a soft dough is formed. Turn dough out on floured surface and knead 6 to 8 minutes, until smooth and elastic. (Additional flour may be added if necessary). OR knead with dough hook on electric mixer. Cover and let dough rest for 10 minutes. For filling: Reserve 1 tablespoon poppy seeds if desired, for garnish. Mix remaining poppy seeds, honey, cinnamon, nutmeg and walnuts in a medium bowl. Set aside. Divide dough into 3 equal parts. Working with one part at a time, divide each part into 3 equal portions. Roll each portion with a rolling pin into oblong rectangles measuring 16 x 2-1/2 inches. Spread each rectangle with a scant 2 tablespoons of the poppy seed filling. Roll up lengthwise and seal edges, forming a long thick rope. Place the 3 ropes on a greased baking sheet or jelly roll pan side by side (seam sides down). Begin braiding from the middle to one end. Pinch ends to seal. Repeat on opposite end. Repeat braiding process with the remaining parts. Cover loaves with a towel and let rise for 30 to 45 minutes. For glaze, mix egg and 2 tablespoons milk in a small bowl. Apply with a pastry brush to the top and sides of the loaves. Sprinkle with reserved poppy seeds, if desired. Bake in preheated oven at 350º F for 25 to 30 minutes or until golden brown. If needed, cover with foil during last 10 to 15 minutes of baking to prevent over browning. NOTE: Baked loaves freeze well.

Traditional Whole Wheat Pizza Crust

Yield: 2 (14-inch) thin crusts OR 1 (14-inch) deep-dish crust This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. The USDA concluded in 2005 the average American needs to increase their daily intake of dietary fiber. Traditional Whole Wheat Pizza Crust is the perfect foundation for a healthier pizza. 2 envelopes Fleischmann's® Active Dry Yeast 1-1/4 cups water (100° to 110°F) 1-3/4 cups all-purpose flour 1-1/4 cups whole wheat flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup Mazola® Corn Oil

Directions 1. Combine yeast and warm water in liquid measuring cup and set aside. 2. Combine flours, sugar, and salt in a large mixing bowl. Pour in yeast mixture and corn oil; mix until dough forms. 3. Knead on clean surface with lightly oiled hands OR continue mixing in stand mixer with dough hook for 3 minutes. 4. Shape dough into ball and place in bowl sprayed with cooking spray. Spray top of dough and cover with plastic film; let rise in a warm place for 30 minutes or until doubled in size. 5. Punch dough down; use to make thin-crust or deep-dish pizza. To Make Thin-Crust Pizza: Grease TWO 14-inch pizza pans or baking sheets. Divide dough in half; roll each half on a lightly floured surface into a 13-inch circle. Transfer to pans. Do not let rise. Bake in a pre-heated 400°F oven for about 10 to 12 minutes or until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 10 to 15 minutes more or until bubbly. To Make Deep-Dish Pizza: Grease a 14-inch pizza pan or baking sheet. Place dough in center of pan. With greased hands, pat dough into pan and build up edges to form a rim about 1/2-inch tall. Let dough rest in pan about 15 minutes, until slightly puffy. Bake in a pre-heated 375°F oven for 15 to 20 minutes, until lightly browned. Spread sauce onto hot crust; then top with desired pizza ingredients (meat, cheese, etc.). Bake for an additional 12 to 20 minutes more or until bubbly. Note: Dough may be frozen. Freeze each half separately in freezer bags lightly coated with cooking spray for up to one month. Thaw in refrigerator 8 to 12 hours or at room temperature 2 to 3 hours. Dough does not have to rise again after thawing. Nutritional Information: Per Serving: (crust only) Serving size: 1 slice; (about 1/13 of crust) Serving weight: 2 ounces (56 grams) Calories 150; Total fat 5 g; Saturated fat 0.5 g; Cholesterol 0 mg; Sodium 95 mg; Carbohydrates 23 g; Dietary Fiber 2 g (1.1 g/oz); Sugars 1 g; Protein 4 g