Harvest Festival in a Slow Cooker

Pumpkin Apple Pie

Pumpkin Caramel Rolls

S'More Pudding

Gooey Chocolate Peanut Butter Bars

Candy Corn Popcorn Balls

Cook Up Some Fun

(NAPSI)-For a hearty dish with a flavor of harvest festivals, try this winning recipe:

Harvest Festival in a Slow Cooker

  • 2 packages of Hillshire Farm Polska Kielbasa, cut into 3-inch pieces
  • 1 32-oz. glass jar Silver Floss sauerkraut
  • ½ cup brown sugar
  • 1 tablespoon caraway seeds
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup beer (optional)
  • 1 medium yellow or white onion, sliced

Makes 6 servings


  1. In a medium bowl, combine the Silver Floss sauerkraut, brown sugar, caraway seeds, potatoes and beer (if using). Place in slow cooker.
  2. Arrange the Hillshire Farm Polska Kielbasa over the sauerkraut and sprinkle with onion.
  3. Cook on high for 2 hours. Lift the lid and check to see whether the mixture is drying out, adding some water (or beer) if necessary. Reduce heat to low setting and cook on low for 2 more hours.

For more recipes, visit or call (800) 925-3326.

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New Ways With Thanksgiving Favorites

(NAPSI)-Many families have found holiday meals can be even more fun when there's a chance for innovation as well as a time for tradition. For example, these delightful pumpkin-filled treats may become your new holiday favorites:

Pumpkin Caramel Rolls

  • 1 envelope Fleischmann's® Active Dry Yeast
  • 1 teaspoon sugar
  • ½ cup warm orange juice (100° to 110°F)
  • 6 cups all-purpose flour
  • 1 egg
  • 1 cup buttermilk
  • 1 cup canned pumpkin
  • ¼ cup butter, melted
  • ½ cup sugar
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • ¾ cup butter, melted
  • 2 cups brown sugar
  • 1 cup finely chopped walnuts
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground Saigon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup firmly packed light brown sugar
  • ⅓ cup Karo® Light Corn Syrup
  • ¼ cup butter
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon orange extract

Makes 24 rolls


Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl; let stand 5 minutes. Add ½ cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in sugar, salt and baking soda. Gradually add enough remaining flour to make a soft dough. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Shape into ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm place until dough doubles in bulk, about 1½ hours. Combine filling ingredients in a medium bowl until well blended. Set aside. Punch dough down and transfer to lightly floured surface. Divide in half. Roll one half of dough into a 9 x 15-inch rectangle. Spread half of filling mixture over dough, leaving a ¾-inch border. Roll up dough from the long side. Slice dough into 12 equal portions. Repeat with remaining dough. Place 12 rolls in each of two greased 13 x 9-inch baking pans. Cover and let rise for 30 minutes in a warm area. For glaze, combine brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in cream, vanilla and orange extracts. Bake rolls in a preheated 400°F oven for 10 minutes. Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in. Bake rolls an additional 10 to 15 minutes, until lightly browned. Cool slightly and invert rolls on foil-lined plate. Then invert rolls again onto serving dish.

Pumpkin Apple Pie


  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 egg
  • ¼ cup Karo® Corn Syrup or Lite Syrup
  • 1 cup canned pumpkin
  • 1 can (5 fluid ounces) evaporated milk
  • 1 can (21 ounces) Comstock® or Wilderness® apple pie filling
  • 1 (9-inch) unbaked deep- dish pie crust

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 425°F oven for 15 minutes; reduce oven temperature to 350°F 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:

  1. Line pie plate with crust and flute edges if desired.
  2. Refrigerate crust for 40 minutes or freeze for 20 minutes.
  3. Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans. Then cover rest of pie crust with foil.
  4. Bake at 375°F for 25 minutes.
  5. Remove from oven; cool. Unwrap crust and add filling. Bake as recipe directs.

Learn More

Karo syrup has been an important ingredient in homemade pies for over a century and remains an excellent ingredient choice today, while Fleischmann's quality yeast can help your holiday baked goods rise to the occasion.

For more recipes, tips and information about Fleischmann's Yeast, visit or call (800) 777-4959. For recipes using Karo syrup, see or call (866) 430-5276.

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Simple Desserts Will Have Them Clamoring For S'More

(NAPSI)-The next time you seek a weekday treat or a nice homemade dessert to serve friends who drop by, consider serving something sweet and simple such as pudding. It can be made in a snap with ingredients you have on hand. One to try is S'More Pudding, made with corn starch, an essential ingredient in puddings, cake and pie fillings.

S'More Pudding


  • 2/3 cup sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons Argo® Corn Starch
  • ¼ teaspoon salt
  • 2 cups milk
  • 2 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ cup marshmallow cream
  • ½-3/4 cup graham cracker crumbs

Yield: 6 servings
Prep Time:
10 minutes
Microwave Time:
6 to 8 minutes
Chill Time: 2 hours


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 percent) power 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, marshmallow cream and graham cracker crumbs in individual clear bowls or stemware.

Corn starch is often mixed with flour to produce more tender baked goods and perform like cake flour. For each cup of cake flour called for in a recipe, use 7/8 cup all-purpose flour (1 cup minus 2 tablespoons) plus 2 tablespoons of corn starch.

It thickens with a satiny smoothness and glossy appearance and adds no taste of its own to mask the flavor of other foods. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch has twice the thickening power of flour, so it's necessary to use only half as much.

Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.

Cooking with corn starch is easy when you follow a few simple guidelines:

  • Amount of stirring. Gradually stir cold liquids into corn starch until completely smooth. Continue to stir gently during entire cooking period. When adding ingredients after cooking, remove the mixture from the heat and stir them in quickly and gently. Stirring too vigorously may cause mixture to break down and thin out.
  • Temperature. Cook over medium-low to medium heat. Cooking over high heat can cause lumping. If mixture contains egg, high heat may curdle it.
  • Cooking time. Stirring constantly, bring mixture to a full boil and boil 1 minute. After boiling 1 minute, the starch granules will have swelled to their full capacity, causing the mixture to thicken. Significantly overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools.

More Recipes

At the Argo® Corn Starch and Kingsford's® Corn Starch Web site,, you can find more tips and delicious, classic and contemporary recipes.

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Bake To Help Beat Breast Cancer

(NAPSI)-Baking has always been a special way to share love and show support for someone you care about-now it can do even more.

By visiting the Bake for the Cure® recipe exchange on bake, you can post a recipe that has special meaning to you or a loved one affected by breast cancer. Behind every recipe is a unique story of love, hope, courage and inspiration.

In addition, a new cookbook has been created to honor all those touched by breast cancer. By ordering "Bake for the Cure Cookbook: A Celebration of Love and Hope," you help support ACH Food Companies' partnership with Susan G. Komen for the Cure®. This year, ACH will donate over $250,000 to Susan G. Komen for the Cure in the fight against breast cancer.

Baking a recipe such as this one from the book may help give hope to someone you know:

Gooey Chocolate Peanut Butter Bars



  • ¾ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ cup Argo® or Kingsford's® Corn Starch
  • ½ cup butter or margarine
  • 2 eggs
  • ½ cup Karo® Light Corn Syrup
  • ½ cup brown sugar
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup flaked coconut
  • ½ cup semi-sweet chocolate chips

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


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 350°F 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.

The experts at ACH Food Companies, including Fleischmann's Yeast, Argo Corn Starch and Karo Corn Syrup, say 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.
  • Make sure your measuring spoon is completely dry before dipping it into dried spices.
  • Use light corn syrup when a delicately sweet flavor is desired, such as in fruit sauces and jams; dark corn syrup when you want a more robust flavor and color for baked goods. Karo Lite Syrup contains 33 percent fewer calories than regular light corn syrup and works well in most recipes.
  • Use only half as much corn starch as you would flour for thickening. Corn starch lets colors and flavors come through instead of being covered up as with flour.

Recipes And More

For a copy of the cookbook, send $2 to Bake for the Cure Cookbook, P.O. Box 5012, Clinton, IA 52736-5012. Or visit the site to find an order form. For information on breast cancer and more about Susan G. Komen for the Cure, go to or 1-877-GO-KOMEN.

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Celebrate Popcorn Poppin' Month With Fun Facts And Recipes

(NAPSI)-National Popcorn Poppin' Month is a great time to celebrate the nation's favorite munchable maize. Whether you make it sweet, savory, salty, plain or pumped up, this fun food is economical and good for you.

As a whole grain, popcorn provides carbohydrates and fiber and is naturally low in fat and calories. It's a great in-between-meal snack that satisfies but doesn't spoil your appetite.

Here are a few fun facts to munch on and a tasty recipe:

Americans consume 16 billion quarts of this whole grain, good-for-you treat every year. That's 52 quarts per man, woman and child.

Popcorn is one of the oldest American foods, used by Native Americans both as food and as decoration. One way Native Americans used to pop popcorn was to toss kernels in heated sand and sift them out after popping. By the 1870s, popcorn was sold in grocery stores and at concession stands at circuses, carnivals and street fairs.

The peak period for popcorn sales for home consumption is in the fall. Compared to most snack foods, popcorn is low in calories: Air-popped popcorn has only 31 calories per cup, oil-popped only 55 per cup.

Fast, easy and colorful, these popcorn balls can be fun to make.

Candy Corn Popcorn Balls

  • 3 quarts popped popcorn
  • 4 tablespoons (1/2 stick) butter or margarine
  • 3 cups miniature marshmallows
  • 3 tablespoons (1/2 of a 3-ounce box) orange gelatin dessert mix
  • Candy corn, jelly beans, sour green apple candy sticks, licorice string, dried fruit, etc.

Makes: 8 (4-inch) balls


  • Spray a large mixing bowl lightly with cooking spray and place popcorn inside.
  • In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.
  • Spray hands with cooking spray and press firmly to form into balls. Place balls on wax paper. Press candy decorations into balls to form eyes, a stem and a jack-o'-lantern grin. Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Cleanup tip: Soak saucepan before cleaning.

For more facts and recipes, visit

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