Crispy Fried Chicken

 Description:
5 lb. (full bag) Krusteaz® Tempura Batter Mix (#4636)
11 1/4 cups cold water
1/3 cup ground Mustard (#1428)
24 lb. Tools® Boneless, Skinless Breast Fillets (#4487), uncooked
25 cups crushed Corn Flakes

Place water, Tempura Batter Mix and Ground Mustard in mixing bowl. Mix on low until blended. Coat chicken pieces in batter. Drain off excess batter. Coat battered chicken with crushed Corn Flakes. Fry at 365º for 4–4 1/2 minutes or until golden brown. Yield: 76, 5 oz. servings.

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Creamy Vegetable Chowder

 Description:
1-10oz can Cream of Chicken Soup, diluted with 1 can of milk
1-15 oz can Creamed Corn
2 cups cubed cooked Potatoes
3 Tbsp. fl our
1 Tbsp. Garlic Supreme (#2392)
2 tsp. Italian ‘n’ Pizza Seasoning (#1432)
30 frozen Italian Meatballs
2 cups frozen Mixed Vegetables of your choice

Place all ingredients in regular crock pot and heat thoroughly. Enjoy with hot biscuits on a cold night!! 3-4 servings.

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Cranberry-Pumpkin Waffles

 Description:
1/2 cup Cranberries, Dried & Sweetened (#3981)
1 cup hot water
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. Saigon Cinnamon (#3892)
1 tsp. Ground Ginger (#1420)
1-1/2 cup milk
1/4 cup butter
1/4 cup shortening
2 eggs
1 cup canned pumpkin

Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add milk mixture to flour mixture; stir with a wooden spoon until well combined. Stir in berries. Ladle batter by 1/2 cupfuls onto a lightly greased, preheated waffle iron and cook. Makes 4 servings.

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Cranberry Spice Muffins

 Description:
1 batch AP Classic Creme Cake & Muffin Mix
1/2 tsp. Saigon Cinnamon (#3626)
1/4 tsp. Ground Cloves (#1006)
1 1/2 - 2 cups Wyman's Frozen Sliced Cranberries (#1220)
Chopped nuts if desired
Prepare mix according to directions on package. Add cinnamon, cloves, cranberries and nuts. Bake muffins according to directions on package.

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Cranberry Scones

 Description:
1-3/4 cup flour
1 Tbsp. Baking Powder
1 cup Quick Cooking Oats (#1067)
1/2 cup butter
1/2 cup chopped Pecans (#3972)
1/2 cup Dried Cranberries (#3981)
1/2 tsp. Orange Zest Granules (#1669)
1/3 cup Honey (#1307)
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 375º. In medium bowl, mix together flour, baking powder, salt, and oats. Cut butter into dry ingredients. Mix in pecans, cranberries and orange zest. In small bowl, whisk together honey, milk and egg. Pour wet ingredients over dry and stir with fork just until dough begins to hold together. Turn dough out onto floured surface and gently knead 8–10 times. Pat dough into circle. Place on greased cookie sheet. Cut dough into wedges and separate them slightly. Bake for 10–12 minutes, or until light golden brown.

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Cranberry Pecan Sweet Potato Muffins

 Description:
3 cups AP Sweet Potato Pancake & Waffle Mix (#1967)
1/2 cup sour cream
2 eggs
1 cup milk
1 tsp. Zesty Lemon Zest (#1433)
1 tsp. Luscious Lemon Powder (#3636)
3/4 cup Dried Cranberries (#3981)
3/4 cup Pecans (#3972), chopped

Mix all ingredients together. Place in lined muffin pans. Bake at 400º for approx 25 min. Glaze with lemon and powdered sugar glaze for breakfast or holiday brunch. Yield: 18 large muffins.

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Cranberry Orange Bran Muffins

 Description:
Yield: 5 1/4 dozen, 2 oz. muffins.

This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of muffins you wish to bake. Thank you.

5 lb. (full box) Krusteaz® Honey Bran Muffin Mix
5 3/4 cups orange juice
2 cups Sweetened Dried Cranberries (#3981)
3 Tbsp. Orange Zest Granules (#1669)

Place orange juice, Muffin Mix, and remaining ingredients in mixer bowl. Mix on low speed 30 seconds. Scrape bowl. Continue to mix on low 30 seconds. Fill prepared muffin tins. Bake at 400º 16 –18 minutes.

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Cookie Sundaes

 Description:
1 tub AP Chocolate Chip Cookie Dough (#3367)
12 mini pie tins

Preheat oven to specified temperature on tub. Spray mini pie tins with Vegalene®. Press 1/3 cup cookie dough into each tin, making sure to cover the bottom of pan. Bake until lightly golden Top hot cookies with vanilla ice cream and Chocolate Sauce.

Chocolate Sauce

1 1/2 cups Ghirardelli® Real Milk  Chocolate Chips (#1187)
1/2 cup butter

Combine chocolate chips and butter in microwaveable bowl. Heat on high in 30-second increments until chocolate is melted and smooth. Serve immediately.

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Confetti Brownies

 Description:
1/2 recipe Richly Delicious Fudge Brownie Mix (#1824)
1/2 cup chopped Walnuts (#3973)
3/4 cup chopped gumdrops
1/2 cup dried Cranberries (#3981) or raisins (#1137)

Prepare Brownie Mix according to directions on package, adding remaining ingredients. Bake in sprayed 9" x 9" pan at 350º for approximately 20 minutes. Frost if desired and sprinkle “gumdrop” confetti for a Happy New Year Treat!

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Coconut Brownies

 Description:

Bake full brownie recipe with our AP richly Delicious Fudge Brownie Mix (#1824).  Cool.

Smear prepared Macaroon Mix (#1965) over top.  Bake until lightly brown.  Cool.

 Frost with Chocolate Frosting

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Classic Crème Caramel Apple Cake

 Description:
1/2 cup caramel ice cream topping
2 cups sliced peeled apple
1/2 cup each chopped nuts/raisins (#1137), if desired
3 cups AP Classic Crème Cake and Muffin Mix (#1823)
2 eggs
2/3 cup water
1/2 cup applesauce (used in place of oil)
1/4 cup wheat germ (optional)
1/2 tsp. Saigon Cinnamon (#3626)
1/2 tsp. Nutmeg (#1010)

In a sprayed 8"x8" pan place the caramel topping. Sprinkle with nuts/raisins. Arrange the sliced apples as desired over the caramel mixture. Prepare the cake batter with the remaining ingredients and carefully spoon over the apples. Bake at 375º for about 35 minutes until toothpick comes out clean. Invert onto a plate and serve warm with ice cream or whipped cream. Yield: 8–10 servings. "A beautiful, and very tasty dessert."

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Citrus Blueberry Cream Coffee Cake

 Description:
1 recipe AP Supreme Sweet Roll Mix (#1833)
1 tsp. Luscious Lemon Powder (#3636)
1 1/2 cups Dawn® Blueberry Filling (#1641)

Blend:
1 8 oz cream cheese, softened
1/3 cup powdered sugar
1 egg yolk
2 tsp. orange juice
1 tsp. AP Orange Zest Granules (#1669)

Prepare Sweet Roll according to directions on package. Add Lemon Powder to mix. Roll dough into 9" x 13" rectangle and divide in two. Spread cream cheese mixture evenly on each rectangle. Top with blueberry filling and roll up like jelly rolls. Place seam down on lined cookie sheet. Cut slits in the top, and let rise until double. Bake at 350º for 30 – 35 minutes. Glaze and serve while still warm.

Glaze:
1 cup confectioners’ sugar
2 Tbsp. melted butter
1 Tbsp. orange juice
1 Tbsp. lime juice

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Cinnamon-Glazed Sweet Potato and Apple Bake

 Description:

2 lbs. sweet potatoes, peeled and cubed
1 1/2 lbs. butternut squash, peeled and cubed
2/3 cup packed light brown sugar, melted, divided
3 eggs beaten
6 Tbsp. butter, melted, divided
3 tsp. Sweet Vanilla Powder (#1535)
2 tsp. Saigon Ground Cinnamon (#3626), divided
1/2 tsp. Nutmeg, Ground (#1010)
3/4 tsp. salt
1 cup chopped pecans
2 Golden Delicious apples, peeled, cored and thinly sliced
Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender. Drain.
Preheat oven to 350 F. Mix 1/3 cup brown sugar, eggs, 2 Tbsp. butter, Vanilla Powder, 1 1/2 tsp. cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13" x 9" baking dish or 3 qt. casserole dish. Top with pecans.
Puree squash with reserved 1/4 cup egg micxture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer.
Mix 1/3 cup brown sugar and 1/2 tsp. cinnamon. Sprinkle over apples. Drizzle 5 Tbsp. melted butter over top.
Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Yield: 12 (2/3 cup) servings

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Cinnamon Sugared Almonds

Description:
If you've never tried to make homemade candied nuts, this simple stir and bake method is sure to taste great and please everyone!
2 cups Sliced, Raw Almonds (#1883)
3/4 cup Cinnamon Vanilla French Toast Sugar (#1536)
Preheat oven to 325. In a bowl, combine ingredients with 1/4 cup water. Spread mixture on parchment-lined baking pan; bake 10 minutes. Stir with a metal spatula (mixture will be thick), then spread again and bake until sugar is browned, approx. 10 minutes more. Cool on baking sheet, then crumble.
Makes: 4 1/2 cups, store in airtight container at room temperature up to 2 days.

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Cinnamon Sugar Cookie Pop

Description:
When it comes to treats, an Otis® Oatmeal Raisin Cookie Pop is a perfect one. Use as a special treat for the kids, gifts for loved ones or serve with a nice caramel dipping sauce for a delightful dessert.

1: Allow frozen Otis Spunkmeyer® Oatmeal Raisin (#3015) cookie dough to thaw slightly. Roll in Cinnamon Vanilla French Toast Sugar (#3894) and insert a sucker stick in each cookie. Bake according to directions. Cool completely.

 2:With white icing, make a crosshatch pattern on each cookie. Wrap each cookie in cellophane and tie up with a brown satin bow.

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Cinnamon Spread Flavored Butter

Description: 1/2 cup butter 1/2 cup brown sugar 2 tsp. Saigon Cinnamon (#3626) 1/2 tsp. Ground Nutmeg (#1010) Whip until smooth.

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Apple Crisp

Description: 24 lb. peeled, sliced fresh apples 5 lb. (large pouch) Kruszeaz® Cinnamon Streusel Coffee Cake Mix (#4629) 2 lb. (small pouch) streusel topping (enclosed) 3 3/4 cups chopped Pecans (#3972) 3/4 cup water Divide apples into 2 prepared 20" x 12" x 2 1/2" steam table pans. Place Cake Mix, streusel topping, pecans and water in mixing bowl. Mix on low for 30 seconds or until crumbly. Sprinkle half of topping over apples in each pan. Bake at 350º for 50–60 minutes. Serve with whipped topping and pecans, if desired. Yield: 80-3" x 2" servings.

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Apple Cinnamon Twists

Description: 3 1/2 cups AP Supreme Sweet Roll Mix (#1853) 4 Tbsp. melted butter 1 1/4 tsp. AP Apple Pie Spice (#1001) 1/2 cup brown sugar 1/2 cup finely chopped nuts Prepare Sweet Roll Mix according to directions on package. Let raise double. Mix apple pie spice, brown sugar and nuts together. Roll Sweet Roll dough to rectangle shape 1/2 inch thick. Spread with melted butter. Genrously sprinkle with sugar and seasoning mixture. Cut rectangle into 2 inch strips. Twist lengths and place on lined baking sheet. Bake at 350 for 10 - 12 mintues. Cool slightly and glaze. Yield: 15 twists Glaze 2 cups powdered sugar 1 tsp. Old Fashioned Almond Powdered Natural Flavoring (#1829) 1 tsp. Luscious Lemon Natural & Artificial Flavoring Powder (#3636) 2 Tbsp. melted butter 3 tsp. milk or ceram (approx.) Mix ingredients and beat until lumps are gone.

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AP Superb Sugar Cookie Mix—Easy and Fun for Kids to Help With!

Description: 1 batch AP Superb Sugar Cookie dough (#2571), prepared according to directions on package 1 tsp. Sweet Vanilla Powder (#1534), Old Fashioned Almond Powder (#1829) or Luscious Lemon Powder (#3636) Assorted sprinkles, candies or decorations according to taste Add flavoring powder to cookie dough mix. Prepare and roll into 2 inch balls, or roll out and cut into shapes. Bake according to directions on package. Remove from oven and let kids decorate with colored chocolate candies, sprinkles or Ghirardelli Chocolate Wafers (#3385). Have fun!

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AP Classic Crème Bundt Cake

Description: 3 cups AP Classic Crème Cake and Muffin Mix (#1823) 2 large eggs 1/2 cup oil 5 Tbsp. orange juice 5 Tbsp. water 2 Tbsp. AP Orange Zest (#1669) Mix according to directions on package. Add: 1 1/2 cup dried cranberries (#3981) 1 cup chopped walnuts (#3973) 1 cup white chocolate chips (#1188) Pour batter in bundt pan sprayed with Vegalene® (#1212) cooking spray. Bake at 350º for approx. 1 hour or until toothpick comes out clean. Glaze with orange juice/powdered sugar glaze. Rich, gooey and yummy—nice for a brunch!

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