3 Nut Pie
3 Nut Pie | Asian Stir Fry Sauce | Assorted Greens with Feta, Cinnamon Dusted Pecans & Raspberry Vinaigrette | Bourbon BBQ Meatballs | Bourbon Pecan Pie | Brownie Pecan Pie | Caramel Sauce | Chili Lime Glaze | Chipotle Chip Toffee | Chocolate Chip Cookie Dough Pie | Chocolate Mousse Cake | Chocolate Pecan Pie Bars | Chocolate Scotcheroos | Citrus Glazed Ham | Classic Pecan Pie Coffee Laced Pecan Custard Pie | Coffee Shortbread Cookies | Cranberry Apple Chutney | Creamy Chocolate Cheesecake | Cumin Glazed Grilled Salmon | Five Spice Chocolate Apricot Bread Pudding | Frozen Chocolate Peanut Butter Banana Pie | German Chocolate Pecan Pie | Irish Cream Pecan Pie Marinated Asian Flank Steak | Mini Pumpkin Cheesecakes | Pecan Pie Bars | Pork Loin with Calypso Cherry Sauce | Sneaky Surprise Caramel Corn | Thai-Glazed Shrimp
classic pecan pie with this 3 Nut Pie!
3 Nut Pie
1 lb. 8 oz. fresh OR thawed frozen whole eggs
2 lbs. (4 cups) sugar
32 fl. oz. Karo® Light OR Dark Corn Syrup
4 oz. (1/2 cup) butter OR margarine, melted
4 tsp. Durkee® Pure Vanilla Extract
8 oz. (2 cups) pecan halves
8 oz. (2 cups) walnuts
8 oz. (2 cups) sliced almonds
4 (9-inch) unbaked OR frozen deep dish pie crusts
Lightly beat eggs in a large mixer bowl. Add sugar, corn syrup, butter and vanilla; beat until blended.
Pour filling into pie crusts. Combine pecans, walnuts and almonds. Spread 6 ounces or 1-1/2 cups of nuts evenly over top of each pie.
Bake at 350°F for 50 to 55 minutes. Cool to room temperature on wire rack. Refrigerate until ready to serve.
Recipe Tips:
Pie is done when center reaches 200°F. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with foil.
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any stir fry. Try with chicken and
peapods, beef and broccoli or pork
and peppers.
Asian Stir Fry Sauce
1/2 cup Argo® Corn Starch
3/4 cup brown sugar
1/2 teaspoon Durkee® Crushed Red OR Cayenne Pepper
1 pint Karo® Light Corn Syrup
1 pint soy sauce
4 ounces dry sherry
2 ounces sesame oil
2 ounces rice vinegar
1/4 cup minced fresh ginger
2 tablespoons minced fresh garlic
Combine corn starch, brown sugar and crushed red pepper in a large saucepan. Add remaining ingredients; stir well. Cook over medium heat, stirring occasionally until mixture comes to a boil. Boil for 2 to 3 minutes until thickened to a syrup-like consistency.
Toss with a favorite stir-fry just before serving. Try chicken, peapods, carrots and onions OR beef and broccoli OR pork, peppers and pineapple. Also delicious as a glaze for grilled meats. Refrigerate sauce for up to 2 weeks.
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flavored pecans, tangy Feta cheese and a
fresh tasting Raspberry Vinaigrette that is
becoming a restaurant classic.
Assorted Greens with Feta, Cinnamon Dusted Pecans & Raspberry Vinaigrette
Cinnamon Dusted Pecans:
2 tablespoons sugar
1 teaspoon Durkee® Ground Cinnamon
1 ounce (2 tablespoons) butter
6 ounces (1-1/2 cups) whole pecans
Raspberry Vinaigrette:
3 ounces (2/3 cup) raspberries, frozen whole
2 ounces water
2 ounces (1/4 cup) red wine vinegar
4 ounces (1/2 cup) Karo® Light Corn Syrup
1-1/2 teaspoons Durkee Ground Mustard
8 ounces (1 cup) Mazola® Vegetable Oil
1-1/2 teaspoons Durkee Chives
Dash salt
Dash Durkee Regular Ground Black Pepper
Salad:
5 ounces salad greens
5 ounces feta cheese, crumbled
To make Cinnamon Dusted Pecans:
Combine sugar and cinnamon and set aside. Melt butter in a large sauté pan on medium heat. Add pecans and stir constantly until pecans are lightly toasted about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Transfer pecans to parchment paper and cool completely. Store in a closed container for up to 2 weeks.
To make Raspberry Vinaigrette:
Combine raspberries, water, vinegar, corn syrup and ground mustard in a food processor. Blend until smooth. Gradually add oil until well emulsified. Stir in chives and season with salt and black pepper. Chill until ready to serve.
To make Salad:
Portion salad greens on 10 plates. Top with feta cheese and Cinnamon Dusted Pecans. Drizzle with Raspberry Vinaigrette
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Bourbon BBQ Meatballs
2 lbs. frozen, precooked meatballs
16 fl. oz. barbecue sauce
8 fl. oz. Karo® Dark Corn Syrup
2-1/2 fl. oz. bourbon
Durkee® Cajun Seasoning 2-1/2 Tbsp.
Spray steamtable pan with cooking spray. Add meatballs.
Combine remaining ingredients and pour over meatballs. Stir until meatballs are coated. Cover pan. Bake at 325°F for 45 minutes until meatballs are at least 160°F.
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Bourbon Pecan Pie
12 oz. butter OR margarine, softened
2 lbs. brown sugar
21 oz. fresh OR frozen whole eggs
24 fl. oz. Karo® Dark Corn Syrup
1/4 cup Argo® Corn Starch
2 fl. oz. bourbon
1-1/2 Tbsp. Durkee® Pure Vanilla Extract
2 lbs. pecan halves
4 (9-inch) unbaked OR frozen deep dish pie crusts
Cream butter and brown sugar in large mixer bowl. Add eggs, corn syrup, corn starch, bourbon and vanilla. Beat until well mixed.
Portion 4 ounces pecans into each pie crust. Evenly divide filling into pie crusts. Top each pie with 4 ounces pecans.
Bake at 350°F for 55 to 65 minutes or until center appears barely set. Cool to room temperature on wire rack. Refrigerate until ready to serve.
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Then add this hard-to-beat item to your
menu -- fast!
Brownie Pecan Pie
32 fl. oz. Karo® Light OR Dark Corn Syrup
15 oz. sugar
1/2 tsp. salt
1 lb. semi-sweet chocolate, broken into pieces
6 oz. butter OR margarine, softened
1 lb., 8 oz. fresh OR frozen whole eggs
1-1/2 Tbsp. Durkee® Pure Vanilla Extract
1 lb. coarsely chopped pecans
4 (9-inch) unbaked OR frozen deep dish pie crusts
Whipped cream, optional
Directions:
Combine corn syrup, sugar and salt in a large saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat. Add chocolate and butter, stirring until chocolate is melted and mixture is smooth. Cool 10 minutes.
Beat eggs in large bowl. Gradually add chocolate mixture, stirring constantly. Add vanilla and pecans; mix well.
Portion filling into each pie crust. Bake at 350°F for 50 minutes or until center of pie is slightly puffed. Cool to room temperature on wire rack. Refrigerate until ready to serve. Top with whipped cream, if desired.
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pudding or as a dipping sauce for fruit.
Caramel Sauce
8 oz. butter OR margarine
2 lbs. brown sugar
16 fl. oz. Karo® Light Corn Syrup
2 fl. oz. water
2 cans (15 ounces each) sweetened condensed milk
2 tsp. Durkee? Pure Vanilla Extract
Melt butter in a large saucepan. Stir in sugar, corn syrup and water.
Bring to a full boil over medium-high heat. Add condensed milk, stirring constantly. Bring to a full boil for two minutes.
Remove from heat and add vanilla. Serve immediately.
Delicious drizzled over apple pie, bread pudding or as a dipping sauce for fruit.
Recipe tip: Prepare ahead and reheat in microwave. If sauce seems too thick, stir in 1 to 2 tablespoons water, milk or cream.
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make this glaze easy and delicious for grilled
chicken, seafood or pork.
Chili Lime Glaze
1 pint Karo® Light Corn Syrup
8 ounces soy sauce
4 ounces olive oil
3 tablespoons Durkee® Light OR Dark Chili Powder
1-1/2 tablespoons Durkee® Minced Garlic
4 ounces lime juice
Mix corn syrup, soy sauce, olive oil, chili powder and garlic in a saucepan over medium heat. Boil for 1 minute. Stir in lime juice.
Brush on chicken, pork chops, salmon or scallops while grilling. Drizzle with additional glaze before serving.
Garnish with fresh cilantro or thin slices of lime. For extra heat, add a dash of hot sauce or Durkee® Ground Chipotle Chile Pepper.
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Chipotle Chip Toffee
1 lb. butter (no substitutes)
1 lb., 3 oz. sugar
2 fl. oz. Karo® Light Corn Syrup
2 fl. oz. water
1 to 2 tsp. Durkee® Ground Chipotle Chile Pepper
1-1/2 Tbsp. Durkee® Pure Vanilla Extract
9 oz. kettle cooked potato chips
6 oz. dark chocolate chips
Combine butter, sugar, corn syrup and water in a large, heavy saucepan. Heat, stirring constantly, until mixture comes to a boil. Insert candy thermometer. Reduce heat to medium-low and continue to boil until toffee reaches 300°F, stirring constantly.
Remove from heat; stir in chipotle and vanilla extract. Add potato chips, stirring to coat. Spread mixture out on a lightly greased half sheet tray. Let cool at least 30 minutes.
Melt the chocolate in the microwave at 60% power for 1-1/2 to 2-1/2 minutes, stirring frequently. Drizzle over the toffee. Set aside for 1 to 2 hours to allow chocolate to harden. Break into pieces.
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Chocolate Chip Cookie Dough Pie
1 lb. fresh OR thawed frozen whole eggs
9 oz. all-purpose flour
8 oz. brown sugar
8 oz. sugar
1 lb. butter OR margarine, melted
16 fl. oz. Karo® Light OR Dark Corn Syrup
1-1/2 Tbsp. Durkee® Pure Vanilla Extract
1 lb., 8 oz. semi-sweet chocolate chips
7 oz. quick oats (not instant)
8 oz. chopped walnuts
4 (9-inch) unbaked deep dish pie crusts
Beat eggs until frothy in large bowl. Whisk in flour, brown sugar and sugar. Stir in butter, corn syrup and vanilla and mix until well blended. Add chocolate chips, oats and walnuts.
Portion filling evenly into 4 crusts. Bake at 350°F for 35 to 45 minutes or until just set in the center. Cool at least 1 hour. Serve with ice cream or drizzle with hot fudge or caramel sauce.
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Chocolate Mousse Cake
1-1/2 lbs. semi-sweet chocolate chips
1 lb. butter OR margarine
15 oz. egg whites
5 oz. sugar
8 oz. egg yolks
1-1/2 oz. (1/4 cup) Argo® Corn Starch
2 tsp. Durkee® Pure Vanilla Extract
Powdered sugar for garnishing
Preheat oven to 300°F. Spray three 9-inch round cake pans with cooking spray. Lightly dust with additional corn starch.
Combine chocolate and butter in large saucepan over low heat, stirring frequently, just until chocolate melts. Pour into large mixing bowl; cool to room temperature.
Beat egg whites in large mixer at high speed. Gradually add sugar, beating until soft peaks form. Stir egg yolks into chocolate mixture; add corn starch and vanilla. Fold egg whites into chocolate mixture until thoroughly blended. Pour into prepared pans.
Bake for 35 to 40 minutes or until cakes are set. Remove from oven and run a knife around the edge of each pan. Cool on a wire rack.
Sprinkle with powdered sugar before serving. Drizzle with a chocolate, caramel or a favorite fruit sauce. Or serve with a dollop of whipped cream and fresh berries.
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Chocolate Pecan Pie Bars
Crust:
12 oz. butter OR margarine, softened
1 lb., 2 oz. all-purpose flour
4 oz. sugar
3-1/4 oz. Argo® Corn Starch
1/2 tsp. salt
Filling:
9 oz. fresh OR thawed frozen whole eggs
15 fl. oz. Karo® Dark Corn Syrup
11 oz. sugar
2 oz. butter OR margarine, melted
1/4 tsp. salt
2 tsp. Durkee® Pure Vanilla Extract
9 oz. chopped pecans
12 oz. semi-sweet chocolate chips
Combine butter, flour, sugar, corn starch and salt with mixer using flat paddle on low speed, until well blended. Spray half sheet tray with cooking spray. Spread or pat crust out to an even thickness. Bake at 325°F for 18 to 22 minutes or until lightly browned.
Beat eggs, corn syrup, sugar, butter, salt and vanilla with mixer using flat paddle until smooth. Stir in pecans and chocolate chips. Pour into hot crust.
Bake 25 to 30 minutes or until center appears set. Cool and cut into bars.Get Chocolate Pecan Pie Bars Recipe PDF
Chocolate Scotcheroos
2 pounds, 1-1/2 ounces sugar
3 pounds, 2 ounces Karo® Light Corn Syrup
2 pounds, 5-1/2 ounces creamy peanut butter
1 pound, 5 ounces crispy rice cereal
1 pound, 8 ounces semi-sweet chocolate chips
1 pound, 8 ounces butterscotch chips
Generously spray sheet pan with cooking spray. Combine sugar and corn syrup in large stock pot. Heat over medium-high heat, stirring frequently until sugar is dissolved and the mixture just begins to boil around the edges. Remove from heat. Stir in peanut butter, mixing until well combined. Add crispy rice cereal; mix well. Pour into prepared pan; pat into place.
Melt semi-sweet and butterscotch chips over low heat in a large saucepan, stirring frequently. Pour over cookie mixture and spread to edges. Cool for at least 4 hours or refrigerate for 30 minutes to set chocolate. Cut into bars.
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Citrus Glazed Ham
8 to 10 pounds fully cooked, bone-in ham
1/2 cup Karo® Light Corn Syrup
1 teaspoon freshly grated orange peel
1 teaspoon Durkee® Ground Cinnamon
1/2 teaspoon Durkee® Ground Cloves
1/8 teaspoon Durkee® Cayenne Pepper
Score ham at 1-inch intervals with a sharp knife; place in roasting pan. Roast according to manufacturer's directions.
Mix corn syrup, orange peel, cinnamon, cloves and cayenne pepper in a small bowl. Drizzle over ham during the last 30 minutes of roasting. Remove ham from oven; spoon syrup from pan over ham. Let ham rest 20 minutes before carving.
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Classic Pecan Pie
1 dozen eggs
2 pounds (4 cups) sugar
1 quart Karo® Light OR Dark Corn Syrup
4 ounces (1/2 cup) butter OR margarine, melted
4 teaspoons Durkee® Pure Vanilla Extract
1-1/2 pounds (6 cups) pecans
4 (9-inch) unbaked deep dish pie crusts
Preheat oven to 350°F. Lightly beat eggs in a large mixer bowl. Add sugar, corn syrup, butter and vanilla; beat until blended. Pour filling into pie crusts. Spread 6 ounces or 1-1/2 cups of pecans evenly over top of pie. Bake 50 to 55 minutes. Cool on wire rack. Store pies in refrigerator.
Recipe Tips: Pie is done when center reaches 200°F. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with foil.
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Coffee Laced Pecan Custard Pie
8 ounces butter OR margarine, softened
1 lb., 3-1/4 oz. sugar
1-1/2 tablespoons Durkee® Pure Vanilla Extra
1-1/4 ounces Argo® Corn Starch
1 lb., 8 oz. fresh OR frozen eggs
8 fl. oz. coffee flavored liqueur
16 fl. oz. Karo® Dark Corn Syrup
20 fl. oz. evaporated milk
1 lb., 4 oz. pecan halves or pieces
4 (9-inch) unbaked OR frozen deep dish pie crusts
Whipped cream, optional
Cream together butter, sugar, vanilla and corn starch in a large mixer bowl.
Gradually beat in eggs. Stir in coffee liqueur, corn syrup, evaporated milk and pecans. Mix well and portion into crusts.
Bake for 10 minutes at 400°F, then reduce heat to 325°F and bake 40 minutes or until firm. Cool to room temperature on wire rack. Refrigerate until ready to serve. If desired, serve with whipped cream.
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Coffee Shortbread Cookies
1lb., 8 oz. butter, softened (no substitutions)
12 oz. brown sugar
2 Tbsp. instant coffee granules
1 Tbsp. Durkee® Pure Vanilla Extract
1 lb., 14 oz. all-purpose flour
3 oz. Argo® Corn Starch
Frosting:
12 oz. powdered sugar
3 to 4 Tbsp. milk
3 Tbsp. coffee flavored liqueur
Mix butter, brown sugar, instant coffee granules and vanilla thoroughly using flat paddle of mixer on medium speed. Gradually blend in flour and corn starch.
Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300°F for 25 to 30 minutes, or until cookie bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and coffee flavored liqueur; mix until frosting is smooth. Drizzle cookies with frosting.
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Cranberry Apple Chutney
1 pound, 8 ounces fresh OR frozen cranberries
4 ounces water
4 large apples, cored, chopped
3 cups sugar
5 ounces finely chopped onion
1-1/3 cups golden raisins
4 teaspoons minced fresh ginger
2 teaspoons Durkee® Minced Garlic
2 teaspoons salt
1-1/2 teaspoons Durkee® Ground Allspice
1/2 teaspoon Durkee® Ground Cinnamon
1/4 teaspoon Durkee® Ground Cloves
1-1/3 cups Karo® Dark Corn Syrup
2/3 cup cider vinegar
5-1/2 ounces chopped pecans
Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.
Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, for 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered for 15 minutes, stirring frequently.
Delicious served with roast turkey, pork roast or baked ham.
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grab you, try "creamy chocolate
cheesecake" on your menu. Wow!
Creamy Chocolate Cheesecake
1-1/2 oz. sugar
4 oz. butter OR margarine, melted
1 lb., 2 oz. semi-sweet chocolate
3 lbs. cream cheese, softened
11 fl. oz. Karo® Light Corn Syrup
10-1/2 oz. fresh OR thawed frozen whole eggs
8 fl. oz. whipping cream
4-1/2 tsp. Durkee® Pure Vanilla Extract
6 oz. semi-sweet chocolate, melted
Melt chocolate in small saucepan over very low heat, stirring until completely melted. Set aside.
Place cream cheese in large bowl and beat with mixer using flat paddle on medium speed until creamy. Gradually add corn syrup, beating until well blended. Add eggs gradually, beating just until blended. Mix in cream and vanilla extract; blend in melted chocolate. Evenly portion into prepared crusts.
Bake at 325?F for 40 to 45 minutes until center is almost set. Cool on wire rack. Cover and refrigerate for at least 3 hours. Melt remaining chocolate and drizzle over cheesecakes just before serving.
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delicious glaze. It's also delicious on
chicken, pork chops or shrimp.
Cumin Glazed Grilled Salmon
1 ounce (1/3 cup) Durkee® Ground Cumin
1/2 ounce (1-1/2 tablespoons) Durkee Garlic Salt
1-1/2 teaspoons Durkee Regular Ground Black Pepper
12 ounces (1-1/2 cups) Karo® Dark Corn Syrup
16-6 ounce portions salmon fillets OR steaks
Heat a dry sauté pan on medium-high heat. Add Durkee Ground Cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.
Combine toasted cumin, Durkee Garlic Salt, Ground Black Pepper and Karo Dark Corn Syrup in a small bowl. Mix well.
Brush glaze over both sides of salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon is at least 150°F.
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Five Spice Chocolate Apricot Bread Pudding
8 oz. day old French bread, cut into 1" cubes
4 oz. dried apricots, chopped
1 qt. half and half
8 oz. fresh OR frozen whole eggs (4 eggs)
8 fl. oz. Karo® Dark Corn Syrup
1/3 cup cocoa powder
1/4 cup brown sugar
2-1/2 tsp. Durkee® Chinese 5 Spice
1/4 tsp. salt
1 Tbsp. Durkee® Pure Vanilla Extract
2 oz. chopped almonds, toasted
6 oz. semi-sweet chocolate chips
Spiced Cream:
16 fl. oz. heavy cream
1/4 cup sour cream
2 Tbsp. brown sugar
1/2 tsp. Durkee® Chinese 5 Spice
2 tsp. Durkee® Pure Vanilla Extract
Spray deep half pan with cooking spray.
Combine bread cubes and apricots in a large bowl. Beat half and half, eggs, corn syrup, cocoa, brown sugar, Chinese 5 Spice, salt and vanilla in a large bowl until well mixed. Pour over bread cubes and toss gently. Pour into prepared pan. Top with almonds and chocolate chips.
Bake at 350°F for 50 to 60 minutes, until baked through and knife inserted in center comes out clean. Remove from oven and let cool 10 minutes.
Beat whipping cream until soft peaks just begin to form. Add sour cream, brown sugar, Chinese 5 spice and vanilla and beat until combined.
Serve warm with a dollop of Spiced Cream.
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Frozen Chocolate Peanut Butter Banana Pie
2 lbs. cream cheese, softened
1 lb., 8 oz. chunky peanut butter
11 fl. oz. Karo® Dark OR Light Corn Syrup
1 lb. semi-sweet OR bittersweet chocolate, cut-up
4 oz. butter OR margarine
6 fl. oz. Karo® Dark OR Light Corn Syrup
4 (9-inch) chocolate crumb crusts
8 large bananas OR 2 lbs., 8 oz. sliced banana
3 oz. chopped roasted peanuts, optional
Beat cream cheese, peanut butter and 11 fluid ounces corn syrup together until light and fluffy. Melt chocolate and butter in a medium saucepan over low heat until smooth. Add 6 fluid ounces corn syrup and stir until blended.
Slice 1 banana (5 ounces) and arrange on bottom of crust. Spread 9 ounces peanut butter mixture over banana slices. Top with #12 scoop of the chocolate mixture and carefully spread over peanut butter layer. Repeat layers. Sprinkle peanuts over top of pie, if desired. Repeat with remaining three pies.
Cover and freeze 6 hours or until serving time. Let stand at room temperature 15 minutes before cutting into wedges.
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southern-style classic.
German Chocolate Pecan Pie
8 oz. butter OR margarine
1 lb. 12 oz. fresh OR thawed frozen whole eggs
6-1/2 oz. sugar
2 oz. all-purpose flour
2 tsp. salt
32 fl. oz. Karo® Light OR Dark Corn Syrup
1-1/2 Tbsp. Durkee® Pure Vanilla Extract
4 (9-inch) unbaked deep dish pie crusts
9 oz. flaked coconut, toasted
12 oz. chopped pecans
Toasted coconut, optional
Melt chocolate and butter in heavy saucepan over low heat. Beat eggs, sugar, flour and salt until creamy with mixer using flat paddle on low speed. Blend in corn syrup, chocolate mixture and vanilla. Portion filling into pie crusts.
Combine coconut and pecans; sprinkle over filling.
Bake at 350°F for 30 to 35 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.
German Chocolate Pecan Pie Recipe PDF
Irish Cream Pecan Pie
1 lb., 8 oz. fresh OR frozen whole eggs
1 lb., 14 oz. sugar
8 oz. sour cream
32 fl. oz. Karo® Light Corn Syrup
2 oz. butter OR margarine, melted
4 fl. oz. Irish cream liqueur
1 lb. pecan halves
4 (9-inch) unbaked OR frozen deep dish pie crusts
Lightly beat eggs in a large mixer bowl. Add sugar, sour cream, corn syrup and Irish cream liqueur. Beat until well mixed. Stir in pecans.
Evenly divide filling into pie crusts.
Bake at 350°F for 55 to 65 minutes or until center appears barely set. Cool to room temperature on wire rack. Refrigerate until ready to serve.
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Marinated Asian Flank Steak
1-1/2 to 2 pounds flank steak
2 ounces (1/4 cup) Mazola® Corn Oil
2 ounces (1/4 cup) soy sauce
2 ounces (1/4 cup) Karo® Dark Corn Syrup
1/4 cup Durkee® Sesame Seed
2 tablespoons Durkee Minced Onion
1 teaspoon Durkee Garlic Powder
1/2 teaspoon Durkee Ground Ginger
1/4 teaspoon Durkee Regular Ground Black Pepper
Trim steak of visible fat. Combine all ingredients except steak in a shallow dish or resealable plastic bag. Add flank steak, turning to coat. Marinate in refrigerator 8 hours or overnight.
Broil or grill steak about 6 inches from heat source for 5 minutes. Turn and continue cooking until steak reaches desired doneness. Slice steak diagonally and serve immediately.
Recipe note: 2 pounds of boneless, skinless chicken breasts may be substituted for the flank steak.
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a dessert tray.
Mini Pumpkin Cheesecakes
42 gingersnap cookies
1 lb. 8 oz. cream cheese, softened
12 oz. sugar
3/4 oz. Argo® Corn Starch
2 tsp. Durkee® Pumpkin Pie Spice
8 oz. eggs
1 lb. canned pumpkin
5 fl. oz. Karo® Light OR Dark Corn Syrup
Line muffin pans with paper baking cups. Place 1 gingersnap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice in electric mixer with flat paddle. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Using a #20 scoop, portion cheesecake into cupcake liners. Bake in preheated 325°F oven for 30 to 35 minutes, until just set.
Chill for 1 hour. Garnish as desired.
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delectable bar. These bars freeze well
so they can be a last-minute addition to
the dessert tray or catering orders.
Pecan Pie Bars
Crust:
14 ounces butter OR margarine, softened
14 ounces all-purpose flour
5-1/2 ounces powdered sugar
Filling:
12 ounces frozen whole eggs, thawed
20 fluid ounces Karo® Light Corn Syrup
15 ounces granulated sugar
2-1/2 ounces butter OR margarine, melted
2-1/2 teaspoons Durkee® Pure Vanilla Extract
12 ounces chopped pecans
Preheat oven to 325°F. Combine butter, flour and powdered sugar with mixer and flat paddle on low speed, until well mixed. Spray sheet tray with cooking spray. Spread or pat crust out to an even thickness. Bake 18 to 22 minutes or until lightly browned.
Beat eggs, corn syrup, sugar, butter and vanilla with mixer and flat paddle until smooth. Stir in pecans. Pour into hot crust. Bake for 40 to 50 minutes or until center seems set.
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Pork Loin with Calypso Cherry Sauce
4 lbs. pork tenderloins
1/4 cup Durkee® Jamaican Jerk Seasoning
1 lb. cherry preserves
1 fl. oz. Karo® Light Corn syrup
2 fl. oz. red wine vinegar
2 tsp. Durkee® Jamaican Jerk Seasoning
1 oz. (1/4 cup) slivered almonds
Coat pork tenderloins with 1/4 cup Jamaican jerk seasoning. Place on sheet tray. Bake at 400°F for 15 minutes.
Combine remaining ingredients and heat until well blended. Reserve 1/3 of the glaze.
Remove pork from oven. Brush with remaining sauce. Return to oven and bake an additional 20 to 30 minutes, basting frequently with cherry glaze until internal temperature is 150°F. Remove pork from oven and let rest 5 to 10 minutes before slicing into medallions. Serve with reserved sauce.
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Sneaky Surprise Caramel Corn
Cinnamon and chipotle add a sneaky flavor to this caramel corn
3-1/2 quarts popped corn
1/2 cup pumpkin seeds
1 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
4 ounces butter OR margarine
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
Spray large shallow roasting pan with cooking spray. Combine popcorn and pumpkin seeds in pan; place in 250 oven while preparing glaze.
Combine brown sugar, corn syrup, butter and salt in a heavy saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in cinnamon, chipotle, baking soda and vanilla and mix well. Pour syrup over warm popcorn mixture, stirring to coat well.
Bake for 45 minutes, stirring occasionally. Remove from oven. Cool; break apart. Store in tightly covered container. Get Sneaky Surprise Caramel Corn Recipe PDF
Thai-Glazed Shrimp
2 Tbsp. oil
10 cloves garlic, finely minced
4 shallots, finely minced
3 Tbsp. Durkee® Crushed Red Pepper
12 fl. oz. Karo® Light Corn Syrup
8 fl. oz. cider vinegar
8 fl. oz. apple juice
2 limes, zest and juice
1 tsp. Durkee® Leaf Thyme
2 Durkee® Bay Leaves
1 tsp. salt
10 skewers of fresh shrimp
1 cup chopped fresh cilantro, optional
2 chopped mangoes, optional
Steamed rice
Heat oil in a large saute' pan. Add garlic, shallots and crushed red pepper. Cook until caramelized and lightly colored.
Pour in corn syrup, vinegar, apple juice, lime zest, lime juice, thyme and bay leaves. Bring to a boil and cook until sauce is reduced to thick syrup, about 20 minutes. Remove from heat; strain through sieve (makes about 10 ounces). Cool.
Grill shrimp over medium heat until almost done. Drizzle with glaze. Serve over steamed rice. Garnish with cilantro and fresh mango. Finish with remaining glaze.
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