A CELEBRATION OF

LOVE

& HOPE

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

TABLE OF CONTENTS
BREAKFAST Peach Streusel Coffeecake . . . . . . . . . . . . . . . . . . . 3 Pumpkin Pancakes with Apple Cider Syrup . . . 4 Orange Nirvana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Breakfast Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Apple Granola Pizza with Vanilla Drizzle . . . . . . 9 Classic Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . 10 Fresh Berry Shortcakes with White Chocolate Mousse . . . . . . . . . . . . . . . . . 12 BARS, COOKIES & CUPCAKES SMore Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Monster Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Popcorn Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Chocolate Scotcheroos . . . . . . . . . . . . . . . . . . . . . 17 Aztec Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Double Raspberry Cream Filled Cupcakes . . . 20 Gooey Chocolate Peanut Butter Bars . . . . . . . . 21 Ribbon of Hope Cookies . . . . . . . . . . . . . . . . . . . . 22 SHARED RECIPES Cherry Streusel Coffeecake . . . . . . . . . . . . . . . . . 24 Flax & Fruit Muffins . . . . . . . . . . . . . . . . . . . . . . . . . 25 Bread Pudding with Brandy Sauce . . . . . . . . . . 26 COMFORT FOOD 100% Whole Wheat Bread . . . . . . . . . . . . . . . . . . 27 Pepperoni Batter Bread . . . . . . . . . . . . . . . . . . . . . 28 One-Dish Taco Bake . . . . . . . . . . . . . . . . . . . . . . . . 29 Dill Batter Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 90-Minute Dinner Rolls . . . . . . . . . . . . . . . . . . . . . 31 Cheesy Spinach Lasagna . . . . . . . . . . . . . . . . . . . 32 Classic Rigatoni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Spicy Vegetable Enchiladas . . . . . . . . . . . . . . . . . 34 Slow Cooker Corn Chowder . . . . . . . . . . . . . . . . 35 Potato Herb Soup . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Chicken Tortilla Soup . . . . . . . . . . . . . . . . . . . . . . . 37 Slow Cooker Chicken & Stuffing . . . . . . . . . . . . . 38 Traditional Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 PIES & DESSERTS Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Dirt Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Mile High Lemon Pie . . . . . . . . . . . . . . . . . . . . . . . 42 One-Dish Raspberry Cheesecake . . . . . . . . . . . 43 Chocolate Coconut Pecan Pie . . . . . . . . . . . . . . . 44 Apple Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . 45 Lite Frozen Strawberry Cheesecake Pie . . . . . . 46

All of our recipes have been triple-tested in the ACH Test Kitchens to ensure accurate performance and delicious taste and flavor.
Karo, Argo, Kingsfords, Mazola, Durkee and Spice Islands are registered trademarks of ACH Food Companies, Inc . Fleischmanns is a registered trademark of AB Mauri Food, Inc .

PEACH STREUSEL
Perfect when peaches are at their juiciest!

COFFEECAKE
STreuSel 3/4 cup all-purpose flour 1/3 cup brown sugar 1/4 cup sugar 1 teaspoon Spice Islands Ground Saigon Cinnamon 6 tablespoons cold butter OR margarine, cut in chunks Cake 11/2 cups all-purpose flour 3/4 cup sugar 2 teaspoons Argo Baking Powder 1/2 teaspoon salt 1 egg 1/4 cup butter OR margarine, melted 1/2 cup milk 11/2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract 1 teaspoon almond extract 2 medium fresh peaches, peeled, pitted, sliced Prep Time: 20 minutes Bake Time: 35 to 45 minutes Cool Time: 20 minutes Makes: 8 servings 3 To Make STreuSel: Stir together flour, sugars and cinnamon . Cut in butter with a pastry blender or 2 knives until coarse crumbs form . Set aside . To Make Cake: Combine flour, sugar, baking powder and salt in a large bowl . Combine egg, butter, milk and extracts in a separate bowl . Beat with electric mixer until creamy . Add to dry mixture and beat just until moistened . Do not over mix . Spread batter evenly in a greased and floured 9 or 10-inch springform pan . Arrange peach slices in concentric circles from pan sides to center . Gently press slices into batter . Sprinkle with streusel . bake in a preheated 350F oven until topping is golden brown and a toothpick inserted in center comes out clean . Bake 40 to 45 minutes for a 9-inch pan, 35 to 40 minutes for a 10-inch pan . Cool cake 20 minutes . Remove sides of pan . To serve, cut into wedges .

PUMPKIN PANCAKES
WITH APPLE CIDER SYRUP
The pumpkin flavor makes for a great fall breakfast.

PaNCakeS 1 cup all-purpose flour 2 tablespoons brown sugar 1 teaspoon Spice Islands Pumpkin Pie Spice 1 teaspoon Argo Baking Powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup milk 1 egg 1/3 cup canned pumpkin 2 tablespoons Mazola Vegetable Plus! Oil 1 tablespoon lemon juice 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract Additional oil for cooking pancakes To Make PaNCakeS: Stir flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt together in a large bowl . Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl . Beat with a whisk until smooth . Add to dry ingredients, stirring just until blended . Do not overbeat . Heat a large skillet or griddle on medium high heat, adding a small amount of oil . Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle . Cook pancakes until bottoms are brown and tops have bubbles, about 2 minutes . Flip pancakes and continue cooking until bottoms are browned . Repeat with remaining batter . Serve immediately with hot Apple Cider Syrup . Prep Time: 10 minutes Cook Time: 2 to 3 minutes Makes: 4 servings

aPPle CIDer SYruP 1 cup apple cider OR juice 1 cup Karo Dark Corn Syrup 2 tablespoons butter OR margarine 1/4 teaspoon Spice Islands Ground Saigon Cinnamon Dash Spice Islands Ground Nutmeg 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract

To Make SYruP: Combine cider and corn syrup in a small saucepan on high heat . Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency . Remove from heat . Add butter, cinnamon, nutmeg and vanilla . Prep Time: 5 minutes Cook Time: 15 minutes Makes: 2 cups

ORANGE

NIRVANA
Calling all orange lovers!

DouGH 3 to 31/2 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 3 tablespoons sugar 3/4 teaspoon salt 1 cup milk 11/2 tablespoons butter OR margarine 1 egg 1 teaspoon freshly grated orange peel 1/3 to 1/2 cup orange marmalade 2 tablespoons butter OR margarine, melted ToPPING 1 tablespoon butter OR margarine, softened 2 tablespoons all-purpose flour 1 tablespoon sugar ICING 1 ounce cream cheese 1 cup powdered sugar 11/2 tablespoons orange juice 1/2 teaspoon freshly grated orange peel

Combine 2 cups flour, undissolved yeast, sugar and salt in large mixing bowl . Heat milk and butter to very warm (120 to 130F) and add to flour mixture . Add egg and orange peel . Beat for 2 minutes . Stir in enough remaining flour to make a soft dough . Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes . Cover and let rest for 10 minutes . roll into 14 x 9-inch rectangle . Spread orange marmalade down the middle of the dough, lengthwise . Make diagonal cuts 1-inch apart and 3 inches long down the two long sides . Fold alternate strips of dough over the filling . Place on a greased or parchment-lined baking sheet . Brush with melted butter . Cover . let riSe in a warm, draft-free area until doubled in size, about 30 minutes . Combine topping ingredients to make crumbs . Sprinkle on top of the braid . bake in preheated 350F oven for 30 to 35 minutes . Cool on wire rack . Combine all icing ingredients and drizzle over coffeecake . Prep Time: 40 minutes Rise Time: 30 minutes Bake Time: 30 to 35 minutes Makes: 12 servings 7

BREAKFAST PIZZA
Pizza is a great way to start the day!
CruST 13/4 to 2 cups all-purpose flour 1 envelope Fleischmanns Pizza Crust Yeast OR RapidRise Yeast 3/4 teaspoon salt 2/3 cup water 1 tablespoon olive oil ToPPINGS 8 ounces sausage, cooked and crumbled 1 cup frozen hash brown potatoes, thawed 1/4 cup chopped onion 3 eggs 1/2 teaspoon Durkee Ground Mustard 1/2 teaspoon Durkee Fine Grind Black Pepper 1/2 teaspoon salt 1 cup (4 ounces) shredded cheddar cheese Prep Time: 20 minutes Bake Time: 24 to 28 minutes Makes: 1 (12-inch) pizza Combine 1 cup flour, undissolved yeast and salt in a large bowl . Heat water and oil until very warm (120 to 130F) . Add to flour mixture and beat for 2 minutes . Add enough remaining flour to make a soft dough . Knead until smooth and elastic, about 5 minutes . (If using RapidRise yeast, let dough rest at this point for 10 minutes .) roll dough to 12-inch circle; place in greased pizza pan . OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet . Form a rim by pinching the edge of the dough; prick surface with fork . bake crust in preheated 450F oven on lowest oven rack for 8 minutes . Reduce oven to 375F . Remove pizza from oven . top pizza crust with sausage, hash browns and onions . Beat eggs, ground mustard, pepper and salt together in a bowl . Pour over toppings . Sprinkle with cheese . Bake for 16 to 20 minutes until eggs are set and crust is browned .

APPLE GRANOLA WITH VANILLA DRIZZLE

This sweet pizza is excellent with morning coffee!
PIZZa 13/4 to 21/4 cups all-purpose flour 1 envelope Fleischmanns Pizza Crust Yeast OR RapidRise Yeast 2 tablespoons sugar 3/4 teaspoon salt 2/3 cup very warm water (120 to 130F) 3 tablespoons melted butter OR margarine 1 can (21 ounces) apple pie filling 2/3 cup granola cereal VaNIlla DrIZZle 1 cup powdered sugar 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 to 2 tablespoons milk Prep Time: 15 minutes Bake Time: 12 to 15 minutes Makes: 1 (12-inch) pizza Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl . Add very warm water and butter; mix until well blended, about 1 minute . Gradually add enough remaining flour to make a soft dough . Dough should form a ball and will be slightly sticky . knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes . (If using RapidRise yeast, let dough rest at this point for 10 minutes .) Pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet . OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet . Form a rim by pinching the edge of the dough . Spread apple pie filling over crust; top with granola cereal . bake in a preheated 450F oven on lowest oven rack for 12 to 15 minutes, until crust is browned and granola topping is lightly browned . Remove from oven and cool 5 minutes . Combine Vanilla Drizzle ingredients in a small bowl . Drizzle over pizza . Serve warm . 9

PIZZA

CLASSIC

CINNAMON ROLLS
First Place Winner at the 2008 Iowa State Fair!

10

rollS 1 cup mashed potatoes (about 2 medium potatoes) 1 cup reserved potato water 3/4 cup butter OR margarine 3/4 cup sugar 2 teaspoons salt 1 cup hot water 2 envelopes Fleischmanns Active Dry Yeast 1/2 cup warm water (100 to 110F) 2 eggs 81/2 to 91/2 cups all-purpose flour FIllING 1/2 cup butter OR margarine, softened 1 cup sugar 11/2 tablespoons Spice Islands Ground Saigon Cinnamon ICING 3 cups powdered sugar 6 tablespoons butter OR margarine, softened 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 5 to 6 tablespoons milk

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl . Stir until butter melts; set aside and let cool . Combine yeast and 1/2 cup warm water in small bowl . Let rest 5 minutes . Add eggs, 2 cups flour and yeast mixture to potato mixture . Beat until well mixed . Continue adding flour, 1 cup at a time, until soft dough forms . knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook . Place in a greased bowl, turning to coat . Cover . let riSe in a warm, draft-free area about 1 hour, until doubled in size . Punch dough down; divide in half . roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle . Spread with half the butter . Combine sugar and cinnamon; sprinkle half of the mixture over surface . Roll up tightly lengthwise, sealing edges . Cut into 12 slices . Place in greased 13 x 9-inch pan . Repeat with remaining dough . Cover . let riSe 30 to 45 minutes until nearly doubled . bake in preheated 350F oven for 25 to 30 minutes . Cool for 15 minutes . Combine icing ingredients and drizzle over rolls .

Prep Time: 30 minutes Rise Time: about 11/2 hours, total Bake Time: 25 to 30 minutes Cool Time: 15 minutes Makes: 24 rolls

11

FRESH BERRY SHORTCAKES WITH

The ultimate combination of fresh berries, two kinds of chocolate and tender shortcake. Truly a decadent dessert!

WHITE CHOCOLATE MOUSSE

12

WHITe CHoColaTe MouSSe 6 ounces white chocolate, finely chopped 11/2 cups heavy cream, divided 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract SHorTCakeS 21/3 cups buttermilk baking mix 1/2 cup milk 3 tablespoons butter OR margarine, melted 1/3 cup mini chocolate chips 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 tablespoon sugar 1/2 teaspoon Spice Islands Ground Saigon Cinnamon BerrIeS 4 cups fresh berries (strawberries, raspberries, blueberries, etc .) 1/4 cup sugar 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract

To Make MouSSe: Stir white chocolate and 1/2 cup cream in a heavy saucepan over low heat until chocolate is melted . Transfer chocolate mixture to a large bowl . Cool until mixture begins to thicken . Beat remaining 1 cup cream with electric mixer until soft peaks form . Gently fold whipped cream and vanilla into chocolate mixture . Cover and chill at least 1 hour . To Make SHorTCakeS: Combine baking mix, milk, butter, chocolate chips and vanilla until soft dough forms . Drop 12 spoonfuls onto ungreased baking sheet . Combine sugar and cinnamon; sprinkle over shortcakes . bake in preheated 400F oven for 10 to 12 minutes, or until golden brown . Remove from baking sheet; cool . To PrePare BerrIeS:

Prep Time: 30 minutes Chill Time: 1 hour Bake Time: 10 to 12 minutes Makes: 12 servings

rinSe and trim berries . Slice if desired . Add sugar and vanilla; gently stir . Chill until ready to serve . To aSSeMBle: Split shortcakes and place each in a shallow bowl . Top with White Chocolate Mousse and berry sauce . Garnish with a fresh mint leaf, if desired .

13

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

18 whole graham crackers, crumbled into small pieces 2 cups crispy rice cereal 1 cup Karo Light Corn Syrup 1/3 cup brown sugar 2 tablespoons butter OR margarine 1/2 teaspoon baking soda 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 6 (1 .55 ounces each) milk chocolate candy bars 1 package (10 ounces) mini marshmallows 1/3 cup mini chocolate chips Prep/Cook Time: 30 to 35 minutes Bake Time: 5 to 8 minutes Chill Time: 1 hour Makes: 24 bars

Combine crackers with cereal in a large mixing bowl; set aside . Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges . Remove from heat; stir in butter, baking soda and vanilla . pour syrup over cereal mixture and stir to coat completely . Transfer to a greased 13 x 9-inch pan; press firmly to level . Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows . bake in a preheated 400F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned . Remove from oven and top with mini chocolate chips . refrigerate for 1 hour until firm; cut into squares . Store in tightly closed container for up to 2 days .

14

MONSTER

COOKIES

Monster-sized cookies that contain all the best flavors!

3 cups quick oats (not instant) 1/2 cup all-purpose flour 2 teaspoons baking soda 1 teaspoon Spice Islands Ground Saigon Cinnamon 1 cup butter OR margarine, softened 1 cup brown sugar 1 cup sugar 11/2 cups creamy peanut butter 2 eggs 2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract 1 package (12 ounces) semi-sweet chocolate chips 1 cup candy coated chocolate pieces 1 cup raisins (optional) Prep Time: 20 minutes Bake Time: 12 minutes Makes: about 5 dozen

Combine oats, flour, baking soda and cinnamon in a medium bowl; set aside . Cream butter and sugars with an electric mixer in a large mixing bowl . Add peanut butter and mix well . Mix in eggs and vanilla until well blended . Stir in oat mixture . Fold in chocolate chips, candies and raisins . drop by tablespoonfuls onto ungreased cookie sheet . bake in a preheated 350F oven for 12 minutes . Cool slightly on pans; finish cooling on wire racks .

15

POPCORN BARS

Kid friendly treats these won't last long!

1 package microwave popcorn, popped (about 9 to 10 cups) 1 cup salted peanuts 1 cup coarsely crumbled pretzels 1 cup Karo Light Corn Syrup 1/4 cup butter OR margarine 1 package (11 ounces) butterscotch OR white chocolate chips 1 cup candy coated chocolate pieces Prep Time: 15 minutes Cool Time: 1 hour Makes: 24 bars

Spray a large bowl with cooking spray . Add popcorn, peanuts and pretzels . Cook corn syrup and butter in a medium saucepan over medium heat . Stirring constantly, bring to a full boil for 1 minute . Remove from heat and add butterscotch chips, stirring until melted . Pour over popcorn mixture and mix well . Stir in candy coated chocolate pieces . preSS into a greased 13 x 9-inch pan . Cool at least one hour . Cut into bars .

16

CHOCOLATE
A classic for every potluck!

SCOTCHEROOS

1 cup Karo Light Corn Syrup 1 cup sugar 1 cup creamy peanut butter 6 cups crispy rice cereal 1 cup semi-sweet chocolate chips 1 cup butterscotch chips Prep Time: 20 minutes Cook Time: 10 minutes Cool Time: 45 minutes Makes: 24 bars

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar . Bring mixture to a boil . Remove from heat . Stir in peanut butter; mix well . Add cereal; stir until evenly coated . pour into greased 13 x 9-inch pan and pat into place . melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly . Spread over cereal . Cool at least 45 minutes, or until firm . Cut into bars .

17

AZTEC BROWNIES

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

18

BroWNIeS 2 cups all-purpose flour 11/2 cups sugar 1/2 cup brown sugar 1/4 cup cocoa powder 1 cup butter OR margarine 1 cup water 1/2 cup buttermilk 2 eggs, beaten 1 teaspoon baking soda 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/4 teaspoon Spice Islands Ground Nutmeg 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 teaspoon almond extract ICING 1/2 cup butter OR margarine 1/3 cup buttermilk 1/4 cup cocoa powder 4 cups powdered sugar 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 teaspoon almond extract 1/2 cup almonds, sliced OR slivered

To Make BroWNIeS: Combine flour and sugars in a large mixing bowl . Set aside . Bring cocoa, butter and water to a boil in a small saucepan . Pour hot mixture over flour and sugar; stir to mix thoroughly . mix buttermilk, eggs, baking soda, spices and extracts in a bowl . Add to chocolate batter and mix well . pour into a greased 15 x 10-inch pan . Bake in preheated 350F oven for 20 to 25 minutes . To Make ICING: Combine butter, buttermilk and cocoa in a medium saucepan; bring to a boil . Remove from heat and gradually stir in powdered sugar, vanilla and almond extract . Beat until smooth . Spread over hot brownies . Sprinkle almonds evenly over top of icing .

Prep Time: 35 minutes Bake Time: 20 to 25 minutes Makes: 30 brownies

19

DOUBLE RASPBERRY CREAM FILLED

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

CuPCakeS 1 package (2 layer size) white cake mix Raspberry Filling: 1 package (8 ounces) cream cheese, softened 1 egg 3 tablespoons fresh OR frozen (thawed) raspberries 1/3 cup sugar 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract raSPBerrY FroSTING 3 cups powdered sugar 1/4 cup butter OR margarine, softened 2 tablespoons fresh or frozen (thawed) raspberries 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 to 3 tablespoons milk Prep Time: 30 minutes Bake Time: 20 to 25 minutes Cool Time: 30 minutes Makes: 30 cupcakes 20

To Make CuPCakeS: prepare cake mix according to package directions . Combine all filling ingredients in medium bowl and beat with mixer . Grease and flour muffin pans or line with paper liners . fill cups 1/3 full with cake batter . Add 11/2 to 2 teaspoons Raspberry Filling to the center of each cupcake, then top with enough cake batter to fill cups 1/2 full . bake in a 350F preheated oven 20 to 25 minutes, or until toothpick inserted in center comes out clean . Let cool 10 minutes in pan; finish cooling on wire rack . Frost cupcakes when cool; refrigerate cupcakes until ready to serve . To Make FroSTING: Combine all ingredients except milk in medium bowl . Beat with electric mixer, gradually adding enough milk to reach desired consistency .

GOOEY CHOCOLATE PEANUT BUTTER

BARS

The name says it all ooey and gooey!

CruST 3/4 cup all-purpose flour 1/3 cup sugar 1/4 cup Argo OR Kingsford's Corn Starch 1/2 cup butter OR margarine FIllING 2 eggs 1/2 cup Karo Light Corn Syrup 1/2 cup brown sugar 1/4 cup creamy peanut butter 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/4 teaspoon salt 1/2 cup flaked coconut 1/2 cup semi-sweet chocolate chips

Combine flour, sugar and corn starch in a medium size bowl . Cut in butter until mixture is crumbly . Press into a greased 13 x 9-inch pan . bake in a preheated 350F oven for 15 to 18 minutes or until crust is lightly browned . beat eggs, corn syrup, sugar, peanut butter, vanilla and salt in a medium mixing bowl . Stir in coconut and chocolate chips . Pour over crust . Return to oven . bake an additional 20 to 25 minutes, or until mixture is golden . Cool on wire rack and cut into bars .

Prep Time: 15 minutes Bake Time: 35 to 43 minutes Makes: 24 bars

21

RIBBON OF HOPE

COOKIES
Heartwarming and inspiring, these special cut-out cookies will show how much you really care.

DouGH 1 cup sugar 3/4 cup butter, softened 1 egg 21/4 cups all-purpose flour 1 teaspoon Argo Baking Powder 1/4 teaspoon salt 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract ICING 2 cups powdered sugar 2 tablespoons Karo Light Corn Syrup 1/2 teaspoon almond extract 2 to 3 tablespoons milk Food coloring (optional) Prep Time: 30 minutes Chill Time: 20 to 30 minutes Bake Time: 7 to 8 minutes Makes: 2 dozen cookies

To Make DouGH: Cream sugar and butter in mixer; add egg . Beat in flour, baking powder, salt and vanilla . Form into two balls . Cover and chill 20 to 30 minutes . roll one portion of the dough to 1/4-inch thickness on lightly floured surface . Cut with cookie cutters and place on ungreased cookie sheets . Repeat with remaining dough . bake in a preheated 350F oven 7 to 8 minutes or until golden brown . Cool for 1 to 2 minutes on baking sheet and then transfer to cooling rack . Ice and decorate as desired . To Make ICING: Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency . Tint with food color, if desired .

22

SHARING GOOD FOOD, MEMORIES AND INSPIRATION

Since its inception, hundreds of people have shared a favorite recipe on the Bake for the Cure website as a way to remember, celebrate and honor someone special in their lives . Behind every recipe is a story of love, hope, courage and inspiration . From the hundreds of recipes, we have chosen three that have touched peoples lives and helped make a difference . Baking has always been a special way to share love and show support for someone you care about . Bakeforthecure.com provides a forum for people to share a recipe that has special meaning to them or a favorite recipe of a loved one affected by breast cancer . Each story is as unique as the special recipes that are posted, and we encourage you to share a favorite recipe in dedication of a person that inspires you in the great fight against this disease . Discover the inspiration of others and their delicious recipes posted in the name of a friend or family member touched by breast cancer . The recipes in this section were submitted by 3 breast cancer survivors . Their stories are inspiring and their recipes are delicious .

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

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

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

23

CHERRY STREUSEL
Make this your family's favorite coffeecake.

COFFEECAKE

2 cups all-purpose flour 1 cup sugar 2 teaspoons Argo Baking Powder 1/2 teaspoon salt 1/2 cup butter OR margarine, softened 1/2 cup milk 2 eggs 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/8 teaspoon almond extract 1 can (21 ounces) cherry pie filling Prep Time: 15 minutes Bake Time: 40 to 45 minutes Makes: 12 servings

Combine flour, sugar, baking powder and salt in a large mixing bowl . Cut in butter with a pastry blender or two forks until mixture is crumbly . Reserve 1/2 cup of mixture for topping . beat milk, eggs, vanilla and almond extract until well mixed . Add to crumbly mixture and stir until blended . Pour into 13 x 9-inch greased pan . Spread with pie filling . Sprinkle with reserved crumbs . bake in a preheated 325F oven for 40 to 45 minutes, until lightly browned and toothpick inserted in center comes out clean . Serve warm or at room temperature .

24

FLAX & FRUIT

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

11/2 cups all-purpose flour 3/4 cup ground flax seed meal 3/4 cup wheat germ 1 cup dark brown sugar 2 teaspoons baking soda 2 teaspoons Spice Islands Ground Saigon Cinnamon 1 teaspoon Argo Baking Powder 1/2 teaspoon salt 3/4 cup milk 2 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 11/2 cups shredded carrots 2 medium apples, peeled, cored and shredded 1 cup chopped walnuts 1/2 cup dried cranberries, optional Prep Time: 30 minutes Bake Time: 15 to 20 minutes Makes: 24 muffins

mix together flour, flax seed, wheat germ, brown sugar, baking soda, cinnamon, baking powder and salt in a large bowl . WHiSk together milk, eggs and vanilla in a medium bowl . Add to flour mixture, stirring just until moistened . Stir in carrots, apples, walnuts and cranberries . fill greased or paper lined muffin cups 3/4 full . bake in a preheated 350F oven for 15 to 20 minutes, or until toothpick inserted in center comes out clean .

25

BREAD PUDDING
WITH BRANDY SAUCE
WOW your guests with this tasty treat.

BreaD PuDDING 4 eggs, beaten 2 cups milk 1/3 cup sugar 2 teaspoons Spice Islands Ground Saigon Cinnamon 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 8 slices (or 6 cups) dry bread cubes BraNDY SauCe 1/2 cup butter OR margarine 1/2 cup sugar 2 tablespoons water 2 tablespoons brandy 2 to 3 cups heavy cream (for serving) Prep Time: 30 minutes Bake Time: 35 to 40 minutes Makes: 12 servings

To Make PuDDING: beat together eggs, milk, sugar, cinnamon and vanilla in a mixing bowl . Place dry bread cubes in greased 13 x 9-inch baking dish . Pour egg mixture over all . bake in a preheated 325F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean . Cool slightly . To serve, top each piece with about 2 to 4 tablespoons cream and a drizzle of brandy sauce . To Make SauCe: melt butter in a small saucepan . Stir in sugar and water . Cook and stir constantly over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils . Remove from heat and stir in brandy . Serve warm .

26

100% WHOLE WHEAT

BREAD
Great for sandwiches!

8 to 81/2 cups whole wheat flour 2 envelopes Fleischmanns RapidRise Yeast 21/2 teaspoons salt 11/2 cups milk 1/2 cup water 1/4 cup honey 1/4 cup Mazola Vegetable Plus! Oil Prep Time: 30 minutes Rise Time: 30 to 60 minutes Bake Time: 35 to 45 minutes Makes: 2 loaves

Combine 31/2 cups flour, undissolved yeast and salt in a large bowl . Heat milk, water, honey and oil until very warm (120 to 130F) . Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally . Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally . With spoon, stir in enough remaining flour to make soft dough . knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes . Cover and let rest on floured surface 10 minutes . divide dough in half . Roll each half to 12 x 7-inch rectangle . Beginning at short end of each rectangle, roll up tightly as for jelly roll . Pinch seams and ends to seal . Place, seam sides down, in 2 greased 81/2 x 41/2-inch loaf pans . Cover . let riSe in warm, draft-free area until doubled in size, about 30 to 60 minutes . bake in a preheated 375F oven for 35 to 45 minutes or until done . Remove from pans; let cool on wire racks . (Note: to test for doneness, internal temperature of bread should register 190F in center of loaf .) 27

PEPPERONI BATTER
No kNeadiNg
aNd bake !

BREAD

just combiNe the iNgredieNts, let rise

1 envelope Fleischmanns Active Dry Yeast 11/4 cups warm water (100 to 110F) 2 tablespoons sugar 1 teaspoon salt 1 teaspoon Durkee Oregano 1 tablespoon butter OR margarine, melted 23/4 cups all-purpose flour 1/2 cup finely chopped pepperoni 1/2 cup shredded provolone cheese Prep Time: 15 minutes Rise Time: 45 to 60 minutes Bake Time: 35 to 40 minutes Makes: 1 loaf

diSSolve yeast in warm water in a large mixer bowl . Let stand 5 minutes . Add sugar, salt, oregano, butter and 2 cups flour . Beat 2 minutes on medium speed with electric mixer . Stir in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter . Spoon into greased 11/2 to 2-quart round casserole . Cover . let riSe in warm, draft-free area about 45 to 60 minutes or until doubled in size . bake in preheated 375F oven for 35 to 40 minutes or until done . Remove from casserole dish and cool on wire rack . Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping .

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ONE-DISH

TACO BAKE
Easy to make, sure to please.

TaCo MeaT FIllING 1 pound ground beef 1 package Frenchs Original Taco Seasoning BaTTer 3/4 cup all-purpose flour 1/2 cup masa corn flour OR corn meal 2 envelopes Fleischmanns RapidRise Yeast 1 tablespoon sugar 1/2 teaspoon salt 3/4 cup very warm milk (120 to 130F) 3 tablespoons Mazola Corn Oil 1 egg ToPPINGS 1 cup chunky salsa 1 cup (4 ounces) shredded Mexican style cheese 1 cup corn chips, partially crushed

broWn ground beef and drain . Add taco seasoning and mix well . mix batter ingredients together in a greased 91/2-inch deep dish pie plate . top batter with taco meat filling . Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips . bake by placing in a cold oven; set temperature to 350F . Bake for 30 minutes or until done . Note: If desired, batter may be mixed in a separate bowl . Proceed as directed above . Prep Time: 20 minutes Bake Time: 30 minutes Makes: 6 servings

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DILL BATTER

BREAD

Fresh and tasty yeast bread with no kneading or shaping!

21/4 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 1/4 teaspoon baking soda 2 tablespoons sugar 1 teaspoon salt 11/2 tablespoons Durkee Dill Weed 1 teaspoon Durkee Onion Powder 1 teaspoon Durkee Garlic Powder 2 tablespoons butter OR margarine 1/4 cup water 1 cup cottage cheese 1 egg Prep Time: 10 minutes Rise Time: 45 minutes Bake Time: 35 to 40 minutes Makes: 16 servings

mix 1/4 cup flour, undissolved yeast, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixer bowl . Heat butter and water to very warm (120 to 130F) . Gradually add to the dry mixture . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally . Add cottage cheese, egg and 1/2 cup flour . Beat on high speed 2 minutes . Add remaining 11/2 cups flour to make a stiff batter . Transfer to a well greased 11/2-quart casserole dish . Cover . let riSe in a warm, draft-free area until doubled in size, about 45 minutes . bake in a preheated 350F oven for 35 to 40 minutes or until golden brown . Immediately remove bread from casserole dish . Serve warm or place on wire rack to cool . If desired, after baking, brush with melted butter and a sprinkling of salt .

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90-MINUTE

DINNER ROLLS
Classic dinner rolls, perfect for any holiday meal!

2 to 21/4 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 2 tablespoons sugar 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 2 tablespoons butter OR margarine Prep Time: 40 minutes Rise Time: 30 minutes Bake Time: 20 minutes Makes: 12 rolls

Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl . Heat milk, water and butter until very warm (120 to 130F) . Add to flour mixture . Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally . Add 1/4 cup flour; beat 2 minutes at high speed . Stir in enough remaining flour to make a soft dough . Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes . Cover; let rest 10 minutes . divide dough into 12 equal pieces; shape into balls . Place in greased 8-inch round pan . Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes . bake in preheated 375F oven for 20 minutes or until done . Remove from pan; brush with additional melted butter, if desired . Serve warm .

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CHEESY SPINACH

LASAGNA

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

1 package (9 ounces) frozen chopped spinach, thawed, patted dry 1 cup ricotta cheese 1 cup (4 ounces) shredded Parmesan cheese 2 cups (8 ounces) shredded mozzarella cheese, divided 3 eggs 2 tablespoons Spice Islands Italian Herb Seasoning 1 teaspoon Spice Islands Garlic Powder 1 teaspoon salt 1/2 teaspoon Spice Islands Fine Grind Black Pepper 2 cans (4 ounces each) sliced mushrooms, drained 4 ounces no-boil lasagna noodles (8 noodles) 1 jar (26 ounces) prepared spaghetti sauce Prep Time: 15 minutes Bake Time: 35 minutes Rest Time: 10 minutes Makes: 9 to 12 servings

Combine spinach, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, mushrooms, eggs, Italian herb seasoning, garlic powder, salt and black pepper in medium bowl . Stir in mushrooms . Set aside . line a greased 13 x 9-inch pan with a single layer of lasagna noodles . Top with half of spinach/cheese mixture . Pour half of spaghetti sauce over all . Repeat . Sprinkle remaining 1 cup mozzarella cheese over the top . Cover with foil . bake in preheated 350F oven for 25 minutes . Remove foil and continue baking 10 minutes . Remove from oven . Let rest 10 minutes before cutting for easy serving .

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CLASSIC

RIGATONI
Hearty fare for company or everyday dinner!

1 pound lean ground beef 1 teaspoon Spice Islands Minced Garlic 3/4 teaspoon Spice Islands Fennel Seed 1/2 teaspoon Spice Islands Crushed Red Pepper 1 can (141/2 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1/3 cup dry red wine 2 packages Frenchs Italian Spaghetti Sauce Mix 1 cup half and half 1 cup ricotta cheese 8 ounces dry rigatoni pasta 1 cup (4 ounces) shredded mozzarella cheese Prep Time: 15 minutes Cook Time: 45 minutes Makes: 10 servings

broWn and crumble ground beef in a large skillet; drain fat . Stir in garlic, fennel seed and crushed red pepper; cook for 1 minute . Add diced tomatoes, tomato sauce, wine and spaghetti sauce mixes; stirring to mix in . Gradually add half and half . Bring to a boil over medium-high heat, stirring occasionally . Add ricotta cheese, reduce heat and simmer 5 minutes . Cook and drain pasta according to package directions . Return pasta to cooking pot . Pour sauce mixture over pasta in large pot and mix well . top with mozzarella cheese . Serve immediately . optional: Pour pasta and sauce into a broilersafe pan . Top with cheese and broil just until cheese is browned .

33

SPICY VEGETABLE
Vegetables never tasted so good!

ENCHILADAS
1 tablespoon Mazola Corn Oil 1/2 cup chopped onion 1 package (9 ounces) frozen chopped spinach, thawed, patted dry 1 cup frozen chopped broccoli, thawed 1 can (141/2 ounces) diced tomatoes, undrained 1 package Frenchs Taco Seasoning, divided 1 teaspoon Spice Islands Crushed Red Pepper 1/2 cup ricotta cheese 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 can (15 ounces) tomato sauce, divided 10 (6-inch) flour tortillas 1/4 teaspoon Spice Islands Crushed Red Pepper Tip: For a milder heat level, decrease crushed red pepper . Prep Time: 25 minutes Bake Time: 30 minutes Rest Time: 5 minutes Makes: 5 servings Heat oil over medium-high heat in a large skillet . Add onion and saut until tender, 3 to 4 minutes . Add spinach, broccoli, tomatoes, 2 tablespoons taco seasoning and 1 teaspoon crushed red pepper; stir and cook until liquid is evaporated, about 10 to 15 minutes . Remove from heat . Stir in ricotta cheese and 1 cup Monterey Jack cheese . Spoon 3/4 cup tomato sauce into bottom of 13 x 9-inch pan, spreading to coat . plaCe 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan . Whisk remaining tomato sauce, 2 tablespoons taco seasoning and 1/4 teaspoon crushed red pepper in a small bowl . Pour over tortillas . top with 1 cup Monterey Jack cheese and cover with foil . bake in a preheated 350F oven for 25 minutes . Remove foil and continue baking 5 more minutes . Remove from oven . Let rest 5 minutes before serving . 34

SLOW COOKER

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

6 slices crisp bacon, crumbled 5 cups peeled and cubed red potatoes 16 ounces frozen whole kernel corn 1/4 cup Spice Islands Minced Onion 2 cans (141/2 ounces each) chicken broth 1 cup water 2 teaspoons Spice Islands Garlic Salt 1 teaspoon Spice Islands Fine Grind Black Pepper 1/4 teaspoon Spice Islands Turmeric 1 can (12 ounces) evaporated milk 8 ounces (2 cups) shredded Monterey Jack OR white cheddar cheese Prep Time: 20 minutes Cook Time: 8 to 9 hours Makes: 10 servings

Combine bacon, potatoes, corn, onion, broth, water, garlic salt, pepper and turmeric in slow cooker . Cover . Cook on HIGH for 8 to 9 hours, or until potatoes are tender . Stir in milk and cheese . Cover and heat until cheese melts, about 2 to 3 minutes . Serve hot . Garnish each bowl with Spice Islands Chives, if desired . Stove top method: Place bacon, potatoes, corn, onion, broth, water, garlic salt, pepper and turmeric in stock pot . Cover and bring to a boil . Reduce heat and simmer 20 to 30 minutes or until potatoes are tender . (Add 1 additional cup of broth, if needed .) Add milk and cheese, and stir until cheese is melted, about 5 minutes .

35

POTATO HERB

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

SOUP

2 cups Southern style frozen hash brown potatoes 11/2 cups sliced frozen carrots 2 tablespoons Spice Islands Minced Onion 1 can (141/2 ounces) chicken OR vegetable broth 1 cup water 1/2 teaspoon Spice Islands Sweet Basil 1/2 teaspoon Spice Islands Garlic Salt 1/4 teaspoon Spice Islands Ground Coriander 1/4 teaspoon Spice Islands Fine Grind Black Pepper 1/8 teaspoon Spice Islands Cayenne Pepper 1 cup half and half 2 tablespoons butter OR margarine Prep Time: 10 minutes Cook Time: 20 minutes Makes: 5 servings

Combine potatoes, carrots, onion, broth, water, basil, garlic salt, coriander, black pepper and cayenne pepper in a large saucepan . Cover; bring to boil . Reduce heat . Simmer 5 minutes or until potatoes and carrots are tender . Add half and half and butter; heat through .

36

CHICKEN TORTILLA

SOUP

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

4 (6-inch) corn tortillas, cut into strips 1 tablespoon Mazola Corn Oil 1 pound chicken tenders, cut into bite size pieces 2 cups chicken broth 1 tablespoon Spice Islands Minced Onion 2 teaspoons Spice Islands Garlic Powder 2 teaspoons Spice Islands Chili Powder 1 teaspoon Spice Islands Fine Grind Black Pepper 1 can (15 ounces) black beans, rinsed and drained 1 can (141/2 ounces) diced tomatoes with green chilies 1/2 cup julienned carrots 2 cups (8 ounces) shredded cheddar cheese Prep Time: 15 minutes Cook Time: 25 minutes Makes: 6 servings

bake tortilla strips on a baking sheet in a preheated 350F oven for 7 to 10 minutes, until crisp . Heat oil in large heavy saucepan . Stir-fry chicken 3 to 5 minutes, or until no longer pink in center . Add broth, onion, garlic, chili powder and pepper . Bring to a boil over medium heat . Reduce heat and simmer 5 minutes . Stir in black beans, tomatoes, carrots and tortilla strips (reserve a few tortilla strips for garnish) . Simmer for 20 minutes . Add cheddar cheese . ladle into soup bowls . Sprinkle remaining tortilla strips on top of soup bowls; dollop with sour cream if desired .

37

CHICKEN & STUFFING

The perfect dinner after a day of holiday shopping! Put the slow cooker on and hit the mall then return to this aromatic, hearty meal!
21/2 cups chicken broth 1 cup butter OR margarine 1/2 cup chopped celery 1 can (4 ounces) sliced mushrooms, drained 1/4 cup Spice Islands Parsley 2 tablespoons Spice Islands Minced Onion 11/2 teaspoons Spice Islands Sage 1 teaspoon Spice Islands Poultry Seasoning 1 teaspoon salt 1/2 teaspoon Spice Islands Sweet Basil 1/2 teaspoon Spice Islands Fine Grind Black Pepper 12 cups day old bread cubes OR unseasoned bread cubes for stuffing 2 eggs 1 can (103/4 ounces) condensed cream of chicken soup 5 cups cooked, chopped chicken OR turkey Prep Time: 25 minutes Cook Time: 5 hours Makes: 8 to 10 servings Combine broth, butter, celery, mushrooms, and spices in a large saucepan; simmer for 10 minutes . plaCe bread cubes in a large bowl . Combine eggs, soup and chicken; stir into broth mixture until smooth . Pour over bread and mix well . Place mixture in a greased 5-quart slow cooker . Cover . Cook on LOW for 5 hours or until a thermometer inserted into center of stuffing reads 160F . Note: Stuffing can also be placed in a greased, covered casserole dish, and baked at 275F for 3 hours .

SLOW COOKER

38

TRADITIONAL

CHILI

Thick and savory with a kick of heat!

1/4 cup butter OR margarine 1 large onion, diced (about 11/2 cups) 1 cup diced green bell pepper 2 cups chopped celery 2 teaspoons Spice Islands Minced Garlic 2 pounds ground beef 1 pound ground pork 2 cans (29 ounces each) tomato sauce 1 cup ketchup 2 cups water 2 teaspoons sugar 4 to 6 tablespoons Spice Islands Chili Powder 2 teaspoons Spice Islands Crushed Red Pepper 1 teaspoon Spice Islands Cayenne Pepper 1 teaspoon Spice Islands Fine Grind Black Pepper 1/2 teaspoon Spice Islands Celery Seed 1/2 teaspoon salt 2 cans (15 ounces each) kidney beans, drained

melt butter in large pot . Add onions, green pepper, celery and minced garlic . Saut until tender but not brown . Add ground beef and pork . Stir occasionally until meat is cooked through and no pink remains . Add tomato sauce, ketchup, water, sugar, spices and salt . Mix well . Simmer at least 2 hours . Add kidney beans; heat for 5 minutes . Note: Ground venison may be substituted for the ground beef . Prep Time: 15 minutes Cook Time: 2+ hours Makes: 12 servings

39

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

PEACH

1/2 cup Karo Light Corn Syrup 1 tablespoon Argo OR Kingsford's Corn Starch 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 4 to 5 cups peeled, sliced fresh peaches* 1 cup buttermilk baking mix 1/4 cup milk 2 tablespoons butter OR margarine, melted 1 tablespoon sugar
*Frozen peaches are not recommended for this recipe.

Stir together corn syrup, corn starch and cinnamon in a large bowl . Add peaches; toss to coat well . Spoon into a lightly greased 8-inch square baking dish . Combine buttermilk baking mix, milk, butter and sugar in a bowl until smooth . Drop by spoonfuls over fruit . bake in a preheated 400F oven for 15 to 20 minutes or until golden .

Prep Time: 20 minutes Bake Time: 15 to 20 minutes Makes: 6 to 8 servings

40

PUDDING
Pudding with worms and dirt what's a kid not to like!
2/3 cup sugar 3 tablespoons cocoa powder 2 tablespoons Argo OR Kingsford's Corn Starch 1/4 teaspoon salt 2 cups milk 2 egg yolks 2 tablespoons butter OR margarine 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 12 to 15 chocolate sandwich cookies, crushed 12 chewy candy worms Prep Time: 10 minutes Microwave Time: 6 to 8 minutes Chill Time: 2 hours Makes: 6 servings mix sugar, cocoa powder, corn starch and salt in a large microwave-safe bowl . Whisk in milk and egg yolks until well blended . miCroWave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes . Cook until pudding is thick and has boiled at least 1 minute . Remove from microwave . Stir in butter and vanilla . Cover surface with plastic wrap . CHill 2 hours . layer pudding and cookie crumbs in individual clear bowls; ending with cookie crumbs on top . Garnish with chewy candy worms .

DIRT

41

MILE HIGH

LEMON PIE
A deep dish version of classic lemon meringue pie.

PIe 11/2 cups sugar 1/3 cup Argo OR Kingsfords Corn Starch 2 cups water 5 egg yolks, lightly beaten 1/2 cup lemon juice 1 tablespoon freshly grated lemon peel 2 tablespoons butter OR margarine 1 (9-inch) baked deep dish pie crust MerINGue 5 egg whites 1/2 cup sugar 1 teaspoon Argo OR Kingsfords Corn Starch Prep Time: 25 minutes Bake Time: 10 minutes Chill Time: 3 hours Makes: 8 servings

To Make PIe: mix sugar and corn starch in a saucepan . Stir in water and beaten egg yolks . Cook over medium heat, stirring until mixture reaches a boil . Reduce heat and continue stirring for 1 minute until very thick . Remove from heat; stir in lemon juice, lemon peel and butter until smooth . pour hot filling into pie crust . To Make MerINGue: beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes . Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust . Use the back of a spoon to swirl meringue and draw up into peaks . Place oven rack in bottom third of preheated 375F oven . bake 10 minutes, until peaks are lightly browned . Cool at room temperature for 30 minutes . CHill for a minimum of 3 hours before serving . 42

ONE-DISH RASPBERRY

CHEESECAKE
A cake that is as delicious as it is pretty.

BaTTer 11/2 cups all-purpose flour 2 envelopes Fleischmanns RapidRise Yeast 1/4 cup sugar 1/4 teaspoon salt 1 egg 1/4 cup butter OR margarine, melted 2/3 cup very warm milk (120 to 130F) raSPBerrY SauCe 11/2 cups frozen unsweetened raspberries 1/2 cup sugar 1 tablespoon Argo OR Kingsford's Corn Starch 2 tablespoons cold water CHeeSeCake FIllING 1 package (8 ounces) cream cheese, softened 1 egg 1/2 cup sugar 1 tablespoon Argo OR Kingsford's Corn Starch 1/4 teaspoon almond extract GarNISH 3 tablespoons sliced almonds, optional 43

mix batter ingredients together in greased 8 x 8-inch baking dish . Allow mixture to rest while preparing raspberry sauce and cheesecake filling . Combine raspberry sauce ingredients in a saucepan and bring to a boil . Boil for 1 to 2 minutes, until sauce is thickened . Whip all cheesecake ingredients in a large bowl with electric mixer until smooth . top batter with cheesecake mixture, then raspberry sauce . Swirl mixtures together using a knife . Sprinkle almonds over top, if desired . bake by placing in a cold oven; set temperature to 350F . Bake for 30 to 35 minutes, until cheesecake is set . Note: If desired, batter may be mixed in a separate bowl . Proceed as directed above . Prep Time: 20 minutes Bake Time: 30 to 35 minutes Makes: 8 servings

CHOCOLATE COCONUT

PECAN PIE
Classic pecan pie just got better!

1 cup flaked coconut 1 cup semi-sweet chocolate chips 1 cup coarsely chopped pecans 1 (9-inch) unbaked deep dish pie crust 2/3 cup Karo Light OR Dark Corn Syrup 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons butter OR margarine, melted 4 eggs Prep Time: 15 minutes Bake Time: 50 to 55 minutes Makes: 8 servings

mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust . Combine corn syrup, sugars, butter and eggs until well blended . pour over coconut mixture . bake in a preheated 350F oven for 50 to 55 minutes or until puffed and set . Cool on wire rack . For a Classic Pecan Pie: Mix 1 cup Karo Light or Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons melted butter and 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract in a medium bowl . Stir in 11/2 cups (6 ounces) whole pecans . Pour into 1 (9-inch) unbaked deep dish pie crust . Bake in preheated 350F oven for 60 to 70 minutes . Note: For any pecan pie recipe Karo Lite Syrup may be substituted for Karo Corn Syrup .

44

APPLE PUMPKIN

PIE

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

1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon Spice Islands Ground Cinnamon 1/4 teaspoon Spice Islands Ground Ginger 1/8 teaspoon Spice Islands Ground Cloves 1 egg 1/4 cup Karo Dark Corn Syrup 1 cup canned pumpkin 1 can (5 fluid ounces) evaporated milk 1 can (21 ounces) apple pie filling 1 (9-inch) unbaked deep dish pie crust (or see Recipe Tip for a prebaked pie crust) Prep Time: 10 minutes Bake Time: 50 to 55 minutes Chill Time: 2 hours Makes: 8 servings

mix sugar, salt and spices in a bowl . Add egg and beat slightly . Add corn syrup, pumpkin and evaporated milk; blend well . Spread apple pie filling in pie crust . Gently pour pumpkin filling over the apples . bake in a preheated 425F oven for 15 minutes; reduce oven temperature to 350F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean . CHill a minimum of 2 hours before serving . Serve with whipped cream, if desired . recipe Tip: To avoid a soggy pie crust, follow these easy steps before filling the crust .
Line pie plate with crust and flute edges if desired . Refrigerate crust for 40 minutes OR freeze for 20 minutes . Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans . Then cover rest of pie crust with foil . Bake at 375F for 25 minutes. Remove from oven; cool. Unwrap crust and add filling . Bake as recipe directs .

45

LITE FROZEN STRAWBERRY

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

1/2 cup Karo Lite Syrup 1/2 cup granular sucralose sweetener 2 cups strawberries, fresh OR frozen (thawed) 1 package (8 ounces) reduced fat cream cheese, cut into cubes 11/2 cups (4 ounces) light whipped topping 1 (9-inch) reduced fat graham cracker crust Prep Time: 10 minutes Freeze Time: 6 to 8 hours Makes: 8 servings

blend syrup, sweetener and strawberries on medium speed in blender until smooth . With blender running, gradually add cream cheese cubes; blend just until smooth . Remove from blender and gently stir in whipped topping until uniformly blended . pour into crust; cover . freeZe for at least 6 hours . Thaw at room temperature 15 to 30 minutes prior to serving . Garnish with whipped topping or fresh berries, if desired .

46

TIPS FOR SUCCESS

no matter what the recipe, make sure you always: Measure dry ingredients in a dry ingredients measuring cup or spoon. Measure liquid ingredients in see-through measuring cups at eye level. Use a thermometer for precise temperatures. Follow each recipe exactly. Preheat the oven. How much dry yeast is in a 1/4 ounce envelope? About 21/4 teaspoons.

& COMMONLY ASKED QUESTIONS

How should i store yeast? Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator) to avoid exposure to oxygen, heat or humidity which decreases the activity of the yeast . After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended. How long can i keep herbs and spices? Spices tucked away in your pantry or spice rack makes it easy to forget that these trusted cooking companions only retain their flavor and aroma for so long . Refer to the chart below for helpful guidelines: Ground Spices 2-3 years Whole Spices 3-4 years Herbs 1-3 years Seasoning Blends 1-2 years Extracts 4 years Can i use the different karo Syrups interchangeably? Light and dark corn syrups perform similarly in recipes and can usually be used interchangeably . Recipes normally specify which type to use, but the choice is really your own personal preference . These general guidelines can also be considered: Light corn syrup is typically used when a delicately sweet flavor is desired, such as in fruit sauces and jams . Dark corn syrup is made with a type of molasses, which adds a more robust flavor and color. Therefore, it is ideal for many baked goods where a molasses flavor is desired . A new variety, brown sugar corn syrup, can be used in place of either light or dark corn syrup, for increased brown sugar flavor . Karo Lite Syrup is the newest member of the Karo family and contains 33% fewer calories than original Karo . While it works well in most recipes, for best results in candy and no-bake cereal bars, use original Karo Syrup . When using corn starch instead of flour for better flavor, consistency and less calories, what is the right conversion ratio? Corn starch has twice the thickening power of flour, so it is necessary to use only half as much. For example, if a recipe calls for 1/4 cup of flour for thickening purposes, use just 2 tablespoons of corn starch . Corn starch has the same thickening power as arrowroot, potato starch and tapioca, so substitute the same amount for these .

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"Bake for the Cure is an integral part of the mission to end breast cancer forever, helping us reach millions through educational messaging and contributing vital funds for the breast cancer movement . We are so pleased by ACH efforts with Bake for the Cure as it inspires communities to become advocates of the cause and become involved ." Susan G . Komen for the Cure

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