Pink Ribbon Sugar Cookies

Lite Apple Crisp

Caramel Sauce

Homestyle Pot Roast

Holiday Turkey

Sweet Potato Bake

Bake A Batch For The Cause

(NAPSI)-Holding a bake sale is a great way to raise funds for a worthy cause such as breast cancer research.

Here are a few sweet tips to help you plan your own bake sale:

Planning: Choose a date and time that will bring in the most customers. Recruit bakers. Spread the word by placing your bake sale on community calendars and sending an announcement to the local newspaper.

Baking: Choose popular recipes that transport well, such as cookies, brownies and cupcakes. Make treats look special with toppings or drizzle with melted chocolate over parchment paper for easy cleanup.

Consider baking these ribbon-shaped cookies that symbolize breast cancer awareness:

Pink Ribbon Sugar Cookies Reynolds Parchment Paper


  • 3 cups flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 1½ cups sugar
  • ¾ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Your favorite icing

Directions: Line a cookie sheet with Reynolds Parchment Paper; set aside. No need to add extra grease or spray your cookie sheet.

Combine dry ingredients on a sheet of parchment paper; set aside. In large bowl, beat sugar and butter until fluffy. Mix in eggs and vanilla. Gradually beat flour mixture into butter mixture. Shape dough into 2 flat disks. Chill dough until firm enough to roll.

Preheat oven to 375°F. Roll out dough 1/8 inch thick between 2 lightly floured sheets of parchment paper. Cut with a ribbon-shaped cutter. Place 1 inch apart on lined cookie sheet. Bake 6 to 8 minutes or until cookies are just beginning to brown on edges. Cool.

Makes 24-36 cookies.

Speed Up Your Baking: While first batch of cookies bake, prepare another batch on second sheet of parchment. When first batch is done, slide parchment with baked cookies off cookie sheet onto cooling rack. Slide second sheet of parchment with unbaked cookies onto cookie sheet and bake.

Selling: Set up an attractive display with tablecloths, platters and baskets. Make sure the prices are visible. Assign a person to handle the cash box and never leave it unattended.

For Breast Cancer Awareness Month, Reynolds Wrap® Heavy Duty Foil, Reynolds® Parchment Paper and Reynolds® Baking Cups are "going pink." Receive a free Pink Pastry Box Kit with purchases. Learn more and get tips, recipes and coupons at

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For A Delicious, Nutritious Diet, Add Apples

(NAPSI)-The old saying "an apple a day keeps the doctor away" may have more to it than many people realize.

That's because recent research at the U.S. Centers for Disease Control suggests apples may be a "superfruit" when it comes to helping your health. A diet rich in colorful fruits such as apples may help reduce your risk of stroke, type 2 diabetes and cancer and also works to address heart disease and control high blood pressure. Apples are also fat-free, saturated fat-free, sodium-free and cholesterol-free and are a good source of dietary fiber.

There are about 7,500 different kinds of apples to enjoy, but the best for baking tend to be:

  • McIntosh-a medium-size, firm and juicy apple with crisp flesh and dark-red skin with green streaks.
  • Rome Beauty-large, round and shiny with a slightly acid taste, rich aroma and red stripes with little spots on the skin.
  • Granny Smith-green apples that are medium in size, juicy and tart.

These recipes are just two of the many delicious ways you can enjoy eating apples.

Lite Apple Crisp

Prep Time: 15 minutes
Bake Time:
35 to 45 minutes
Serves: 8


  • 8 cups firm cooking apples, peeled, cored and sliced ½-inch thick (7 to 8 medium-size apples)
  • ¼ cup Argo Corn Starch
  • ⅓ cup granular sucralose sweetener
  • 1 teaspoon cinnamon
  • ½ cup unsweetened apple juice
  • 1 teaspoon lemon juice
  • 1 cup Karo Lite Syrup
  • 4 crunchy granola bars, oats, nuts and honey flavor, crushed

Directions: Preheat oven to 350ºF. Stir apples, cornstarch, sweetener, cinnamon, apple juice and lemon juice together in a large saucepan. Add syrup and mix well. Heat over medium-high heat until the mixture just begins to boil, stirring frequently. Remove from heat and transfer to a greased 13 x 9-inch baking dish. Sprinkle crushed granola bars evenly over fruit filling. Bake for 35 to 45 minutes or until apples are tender.

Recipe Suggestion: Try this recipe with peaches, cherries or blueberries in place of apples and use ¼ teaspoon almond extract instead of cinnamon.

Caramel Sauce


  • ½ cup butter or margarine
  • 2 cups brown sugar
  • 1 cup Karo Light Corn Syrup
  • 2 tablespoons water
  • 1 can (15 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Yield: Makes 4 cups
Use as a dip for fresh fruit or drizzle over ice cream or apple pie.
Prep Time: 5 minutes
Cook Time:
10 minutes


Melt butter in a medium-size 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 3 minutes. Remove from heat and add vanilla. Serve immediately or keep warm in a slow cooker or fondue pot. Dip fresh apples, pears, bananas, graham crackers or gingersnaps in the Caramel Sauce.

Recipe Tip: Prepare ahead and reheat in microwave. If sauce seems too thick, stir in 1 tablespoon water or milk.

In addition to the apples, these delicious dishes are made with the natural goodness of Argo Corn Starch and Karo Corn Syrup, which can add flavor and texture to dozens of tempting recipes.

Cornstarch such as Argo is an important but inexpensive ingredient in a variety of dishes, from soup to dessert. Thickening with cornstarch rather than flour adds fewer calories (47 percent fewer) because you use less. And Karo is a natural sweetener, made of pure corn syrup and real vanilla.

Learn More

For more recipes and information, visit and

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Food Savings Are In The Bag
Pot Roast is an economical meal that families enjoy.

(NAPSI)-You don't have to break your budget to feed your family tasty meals.

Simple things, such as cooking less expensive cuts of meat, can help save you money. The key is to use an oven bag to make chuck roast and similar cuts more tender. Oven bags, such as those made by Reynolds, trap in the moisture to help transform tough cuts of meat into tender, juicy, delicious meals.

And, cleanup is easy since all the juices stay in the bag. The bonus is that there is no dirty pan to scrub.

Here's a family-favorite recipe to try:

Homestyle Pot Roast


  • 1 Reynolds Oven Bag, Large Size
  • ¼ cup flour
  • ⅔ cup water
  • 1 envelope dry onion soup mix
  • 3- to 31/2-pounds boneless beef roast
  • 4 medium red potatoes, cut in quarters
  • 1 medium onion, cut in quarters
  • 1 package (16 oz.) peeled baby carrots

PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch baking pan.

ADD water and onion soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.

CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Tuck ends of bag in pan.

BAKE 2½ hours or until beef is tender. Makes 7 to 9 servings.

For more information, tips and recipes, visit the Web site

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Avoiding The "Dreaded Dry Turkey"

(NAPSI)-A simple kitchen tool could help you roast up a juicy holiday turkey, and avoid an overcooked dry turkey.

By using an oven bag, you lock in moist heat and juices, so turkeys turn out succulent and delicious without any tending or basting. Plus, the oven bags let you roast at higher temperatures, helping to cut cooking time. Maybe just as important, though, the bags help keep the roasting pan clean, meaning you can spend less time cleaning up after dinner.

Holiday Turkey


  • 1 Reynolds Oven Bag, Turkey Size
  • 1 tablespoon flour
  • 2 stalks celery, sliced
  • 2 large carrots, sliced
  • 1 medium onion, sliced
  • 12- to 24-pound turkey, thawed
  • Vegetable oil

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.

ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in bag on top of vegetables.

CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

BAKE until meat thermometer reads 180°F, 2 to 2½ hours for a 12- to 16-lb. turkey, 2½ to 3 hours for a 16- to 20-lb. turkey, and 3 to 3½ hours for a 20- to 24-lb. turkey. Add ½ hour for stuffed turkey. For easy slicing, let stand in oven bag 15 minutes.

Reynolds Kitchen Tip: To determine the number of servings, a general rule is to purchase 1 pound of turkey per person, to allow for seconds and leftovers.

For more tips and recipes, visit or call (800) 745-4000 to reach the Turkey Tips Line.

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Give A Holiday Dish A Healthy Makeover

(NAPSI)-Making a few easy substitutions and using healthful cooking techniques can help you rejuvenate your favorite family recipes.

Here are some easy ways to give those recipes a makeover:

• Use smart fats. Not all fat is bad. Opt for unsaturated fats-such as canola oil-over saturated fats such as butter.

Canola oil is cholesterol-free, trans fat-free, low in saturated fat as well as high in unsaturated fat and omega-3s. It can be used in place of any oil called for in recipes-to sauté, bake, use in salads and more.

Plus, switching from a solid fat such as butter or shortening to a liquid oil such as canola usually means that you will use less fat. For example, if a recipe calls for 1 cup of butter, change to ¾ cup of canola oil and use as the recipe directs. For a handy fat substitution chart, visit

• Decide which ingredients you can reduce or eliminate altogether without altering the flavor or appearance of the dish. For example:

-- Reduce nuts and coconut by 50 percent and toast the nuts for enhanced flavor; reduce chocolate chips by 25-50 percent.

-- Reduce sugar by 25 percent. It won't change the taste appreciably, especially if you use a bit more vanilla, cinnamon, etc.

• If the recipe calls for baking chocolate, try cocoa instead. Replace one ounce of baking chocolate with 3 tablespoons cocoa powder plus 1 tablespoon canola oil.

• Make changes to your recipe gradually, just one or two ingredients at a time, to see if you like the results.

Here's a lighter version of a traditional sweet potato casserole that can be used as a side dish throughout the year.

Sweet Potato Bake


  • 5 pounds sweet potatoes or yams, peeled and cubed into ½-inch pieces
  • 1 red onion, diced into ½-inch pieces
  • ⅓ cup canola oil
  • 2 tablespoons herbes de Provence
  • Salt
  • Freshly ground black pepper


Preheat the oven to 375°F. Mix sweet potatoes, onion, oil and herbs in a large bowl; spoon into a baking dish. Salt and pepper to taste. Bake uncovered for 45 minutes to 1 hour, or until the potato edges become brown and crisp.

Yield: 8 to 10 servings.

For more recipes and tips, visit or call (701) 221-2028.

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