% cup Karo Corn Syrup or Lite Syrup (NAPSA)—Manyfamilies have found holiday meals can be even more fun when there’s a chance for innovation as well as a timefor tra- 1 cup canned pumpkin 1 can (5 fluid ounces) dition. For example, these delightful pumpkin-filled treats may become your new holiday favorites: evaporated milk 1 can (21 ounces) Comstock or Wilderness apple pie filling 1 (9-inch) unbaked deepdish pie crust Pumpkin Caramel Rolls Makes 24 rolls Dough: 1 envelope Fleischmann’s* Active Dry Yeast 1 teaspoon sugar % cup warm orange juice (100 to 110F) 6 cupsall-purposeflour 1 egg 1 cup buttermilk 1 cup canned pumpkin % cup butter, melted % cup sugar 1% teaspoonssalt 1 teaspoon baking soda Filling: % 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 Glaze: 1 cup firmly packedlight brown sugar % cup Karo’ Light Corn Syrup “” cup butter % cup heavy cream 1 teaspoon pure vanilla extract % teaspoon orange extract Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl]; let stand 5 minutes. Add % cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in sugar, salt and baking soda. Gradually add There’s no need to choose between pumpkin and apple pie when you can bakethe two together into one delicious dessert. enough remaining flour to make a soft dough. Turn dough out on a lightly floured surface and knead until smooth and 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. elastic, about 6 to 8 minutes. Shapeinto 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 1% hours. Combinefilling 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. Spreadhalf of filling mixture over dough, leaving a %-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 andlet 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 400F oven for 10 min- Mix sugar, salt and spices in a bowl. Add egg and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well. Spread apple piefilling in pie crust. Gently pour pumpkin filling over the apples. Bake in a preheated 425F Chill a minimum of 2 hours Popular pumpkin makes a surprise appearance in a clever caramel roll. 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 ofcrust; utes. 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. weigh foil down with pie weights or dry beans. Then cover rest of pie crust with foil. 4). Bake at 375F for 25 minutes. 5). Remove from oven; cool. Unwrap crust and add filling. Bake as recipe directs. Pumpkin Apple Pie Makes: 8 servings excellent ingredient choice today, ” Cup sugar % teaspoonsalt % teaspoon ground cinnamon “4 teaspoon ground ginger % teaspoon ground cloves 1 egg Learn More Karo syrup has been an important ingredient in homemadepies for over a century and remains an 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 breadworld.com orcall (800) 777-4959. For recipes using Karo syrup, see karosyrup.com or call (866) 430-5276.
