CARAMEL GLAZED APPLE PIE
Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup Karo® Dark Corn Syrup
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon Argo® OR Kingsford’s® Corn Starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
White chocolate and cranberries are a great flavor combination
WHITE CHOCOLATE CRANBERRY BARS
Mazola® No-Stick Canola or Butter Flavored Cooking Spray
2/3 cup Mazola® Vegetable Plus! Oil OR Mazola® Canola Oil
2 cups brown sugar
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
2 cups all-purpose flour
2 teaspoons Argo® Baking Powder
1 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries
1 cup slivered almonds
Optional glaze: 1/4 cup white chocolate chips, 1 teaspoon shortening
Preheat oven to 350°F. Line 13 x 9-inch pan with parchment paper or foil, leaving a 1-inch overhang. Spray with cooking spray and set aside.
Combine oil, sugar, eggs and vanilla in mixing bowl; stir well. Combine flour, baking powder and salt in bowl, stirring to blend. Add to oil mixture and stir until well mixed. Fold in white chocolate chips, cranberries and almonds. Transfer to prepared pan.
Bake for 40 to 45 minutes or until light brown and firm in center. Remove from oven and cool in baking pan. Cool completely prior to cutting. To cut, transfer from baking pan to a cutting board. Slice using a sharp serrated knife and gentle sawing motion.
Optional: To garnish bars with a drizzle of chocolate, place 1/4 cup white chocolate chips and shortening in a microwave-safe bowl. Microwave on 50% powder for 20 seconds at a time if needed to completely melt. Stir until very smooth. Drizzle over bars with a spoon. OR, transfer to a resealable plastic bag. Snip a tiny corner and squeeze chocolate over bars.
HARVEST PUMPKIN CUPCAKES
Rich and spicy pumpkin cupcakes with orange cream frosting
4 eggs, slightly beaten
3/4 cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 can (15 ounces) pumpkin
1-3/4 cups all-purpose flour
1/4 cup Argo® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
3/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1-1/2 teaspoons freshly grated orange peel
4 cups powdered sugar
To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.
Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350°oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting:
Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
Recipes from Bakeforthecure