Karo Syrup Recipes

Roasted Turkey Breast with Savory Herb Glaze

1/4 cup Karo Lite Syrup
1/4 cup chicken broth
1 tablespoon corn starch
1 tablespoon orange juice concentrate
1 tablespoon extra virgin olive oil
1-1/2 teaspoons celery salt
3/4 teaspoon sage
3/4 teaspoon thyme
1/4 teaspoon garlic powder
1-1/2 pounds boneless, skinless turkey breast tenderloins

Combine all ingredients except turkey in a medium mixing bowl. Add turkey and stir to coat. Marinate for 10 to 15 minutes, turning occasionally. Preheat oven to 350°.

Transfer turkey to a foil-lined 13 x 9-inch pan and pour marinade over top. Cover with foil and bake for 45 to 50 minutes, or until cooked through. Slice turkey and serve with glaze. For more intense flavor, marinate turkey overnight in the refrigerator. Makes 6 servings

Peanut Butter Pecan Pie

3 eggs, slightly beaten
1 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1/2 cup creamy or chunky peanut butter
1 teaspoon vanilla
1 cup pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven at 350°. Beat eggs slightly with a fork in a medium bowl. Add Karo®, sugar, margarine, peanut butter, vanilla and pecans; stir until blended. Pour into pie crust.

Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean or center of pie is just set. Cool on wire rack. Makes 8 servings

Coconut Oatmeal Pie

2 eggs
1 cup sugar
1/8 teaspoon salt
1 cup Karo Dark Corn Syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup rolled oats
1 (9-inch) unbaked pie crust

Preheat oven to 400°. Beat eggs slightly with a fork in a medium bowl. Add sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add coconut and oats; stir. Pour into pie crust.

Bake for 15 minutes; reduce heat to 350° and bake for 30 to 35 minutes longer, or until the outer edges of filling are set and the center is slightly soft. Makes 1 pie

Peach Pie with Peach Glaze

Glaze:
1/4 cup Karo Light or Dark Corn Syrup
1 tablespoon peach liqueur or orange juice

Pie:
5 cups peeled, sliced fresh peaches
3/4 cup sugar
1/4 cup Karo Light or Dark Corn Syrup
1/3 cup corn starch
1 teaspoon ground saigon cinnamon
1 teaspoon pure almond extract
2 tablespoons peach liqueur or orange juice
1 tablespoon butter
2 (9-inch) unbaked pie crusts
2 teaspoons sugar

Preheat oven to 425°. For Glaze: Mix glaze ingredients together; set aside. For Pie: Mix peaches, sugar, 1/4 cup corn syrup, corn starch, cinnamon, almond extract and 2 tablespoons peach liqueur in a mixing bowl.

Assemble pie by placing one pie crust in a 9-inch pan. Pour in peach filling; dot with butter. Top with remaining crust. Flute edges and cut slits in the top crust to release steam.

Bake at 425° for 10 minutes; reduce heat to 375° and bake for 40 to 50 minutes, until filling is bubbly. Remove from the oven; brush with glaze. Bake for an additional 3 minutes to set the glaze. Remove from oven; sprinkle immediately with 2 teaspoons sugar. Cool 10 minutes before serving. Makes 8 servings

Three-Bean Salad

1 can (15 ounces) cut green beans
1 can (15 ounces) cut yellow beans
1 can (15 ounces) red kidney beans
1/2 red onion, thinly sliced
1 roasted red pepper, cut into strips
1/2 cup Karo Light Corn Syrup
1/2 cup Mazola Right Blend Oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon prepared mustard
1/4 teaspoon ground black pepper
1 teaspoon salt

Drain beans and combine with onion and red pepper in a large bowl. Combine remaining ingredients and pour over beans. Cover and refrigerate 2 to 3 hours or overnight. Makes 8 servings

Raisin Walnut Pie

3 eggs
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup Karo Dark Corn Syrup
1/4 cup butter or margarine, melted
1 teaspoon pure vanilla extract
1 cup raisins
1/2 cup chopped walnuts
1 (9-inch) unbaked pie crust
Prepared caramel topping, optional

Preheat oven to 350°. Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust.

Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired. Makes 1 pie

Sweet Potato Casserole

8 medium sweet potatoes, baked
1/2 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/4 cup butter or margarine
1 teaspoon ground saigon cinnamon
1/2 teaspoon ground nutmeg
3/4 cup walnuts, chopped, divided

Preheat oven to 350°. Scoop pulp from potatoes, using a spoon, into mixing bowl. Mix in corn syrup, margarine, cinnamon and nutmeg.

Beat mixture at medium speed until smooth. Stir in 1/2 cup walnuts. Spoon into greased 2-quart baking dish. Sprinkle with remaining 1/4 cup walnuts. Bake 20 to 30 minutes or until heated through. Makes 8 servings

Apple Onion Sauerkraut

1 pound sauerkraut, rinsed and drained
1 red delicious apple, peeled, cored and finely chopped
1/4 cup onion, finely chopped
1/4 cup Karo Dark Corn Syrup
1 tablespoon pork drippings or Mazola Oil
1-1/2 teaspoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350°. Combine sauerkraut, apple, onion, Karo, drippings or Mazola oil, sugar and cinnamon; spoon into shallow casserole. Bake in 350° oven 30 minutes, stirring once. Makes 6 servings

Turtle Nut Pie

3 eggs
2/3 cup Karo Dark or Light Corn Syrup
1/2 cup sugar
2 tablespoons butter, melted
1/2 teaspoon salt
1 cup pecans
1/3 cup semi-sweet chocolate chips, melted
1 (9-inch) unbaked OR frozen deep-dish pie crust
20 caramels, unwrapped
1/4 cup heavy whipping cream

Preheat oven to 350°. Beat eggs slightly in a medium bowl. Add corn syrup, sugar, butter and salt; stir until well blended. Stir pecans and chocolate into egg mixture; pour into pie crust.

Combine caramels and cream in a microwaveable bowl; microwave on high (100%) for 2 to 3 minutes, stirring after each minute until smooth. Carefully pour caramel mixture over pecan filling. Bake 45 to 55 minutes or until filling appears barely set in center. Remove to wire rack. Cool completely. Makes 8 servings

If using prepared frozen pie crust, do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust and bake on preheated cookie sheet as directed.

Classic Pecan Pie

1 cup Karo Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 55 to 60 minutes. Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. Makes 8 servings

Easy Chocolate Cheesecake

8 ounces sweet chocolate, divided
1/2 cup Karo Light or Dark or with real Brown Sugar Corn Syrup
2 eggs
1/4 cup heavy cream
1-1/2 teaspoons vanilla
1-1/2 packages (12 ounces) cream cheese, cut into cubes
1 (9-inch) prepared chocolate crumb crust or prepared graham cracker crust

Preheat oven to 325°. Melt 6 ounces chocolate in small saucepan over low heat; set aside. Combine Karo, eggs, cream and vanilla in blender or food processor; cover and blend or process until smooth. With motor running, gradually add cream cheese. Blend in the 6 ounces melted chocolate. Pour mixture into crust.

Bake 45 minutes or until set. Cool on wire rack. Cover and chill for 2 hours or until cheesecake reaches desired temperature. Melt remaining 2 ounces chocolate; drizzle over top of each slice before serving. Makes 10 servings

Steamed Fish with Black Bean Sauce and Ginger-Infused Oil

1 pound fish fillets (orange roughy or other non-oily, white fish)
4 cups water
1/2 teaspoon salt
2 tablespoons cilantro, minced fresh
1/4 cup green onion, minced
1 tablespoon sesame seeds
2 tablespoons Chinese black bean paste or sauce
1 tablespoon soy sauce
1 tablespoon sherry, dry
1 tablespoon orange juice concentrate
1 tablespoon Karo Dark or with Real Brown Sugar Syrup
1/4 cup Mazola Olive Oil
1/2 teaspoon sesame oil
2 tablespoons fresh ginger, cut like matchsticks

To prepare steamed fish, bring water to boil in wok over high heat. Season fish with salt and position on parchment sheets in two layers of the steamer. Place steamer on wok. Steam fish until done and firm. Time will vary with thickness of fish. (5-10 mintues)

To prepare Black Bean Sauce, mix black bean paste, soy sauce, sherry, orange juice and Karo® syrup in a small bowl until smooth.

To prepare Ginger-Infused Oil, heat oils and ginger over medium to high heat just until they begin to sizzle.

To serve, transfer fish to serving platter. Spoon black bean sauce along sides of fillets on platter. Sprinkle tops with cilantro, green onion and sesame seeds. Drizzle heated oil and spoon ginger matchsticks over fish. Serve immediately. Makes 4 servings

Cinnamon Pecan Pie

3 eggs
1 cup packed light brown sugar
1 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Beat eggs slightly with a fork in a medium bowl. Add brown sugar, Karo®, butter, cinnamon and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings

Easy Baked Beans

5 slices bacon
1/2 cup chopped onion
1 can (15 to 19 ounces) kidney beans, rinsed and drained
1 can (15 to 19 ounces) pinto beans, rinsed and drained
1 (16 ounces) small pink or white beans, drained
1/2 cup ketchup
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup prepared mustard
1 tablespoon cider vinegar

Cook bacon in large skillet over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings. Add onion to drippings in skillet; cook 2 to 3 minutes or until tender.

Stir in kidney beans, pinto beans, pink beans, ketchup, corn syrup, mustard and vinegar. If desired crumble cooked bacon and stir into mixture. Spoon bean mixture into 2-quart baking dish. Bake in 350° oven 25 to 30 minutes or until bubbling and heated through. Makes 6 to 8 Servings

Kentucky Bourbon Pecan Tarts

Cream Cheese Pastry:
1 cup (2 sticks) butter
6 ounces cream cheese
2 cups all-purpose flour
1/8 teaspoon salt

Pecan Filling:
3 eggs
1 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1 cup sugar
1/4 cup bourbon
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
2 cups finely chopped pecans
Confectioners sugar (optional)

Preheat oven to 350°. To prepare cream cheese pastry, cream together butter and cream cheese. Cut flour and salt into creamed mixture with pastry blender. Shape pastry dough into two balls; chill for at least 20 to 30 minutes or until dough is easy to handle.

Roll pastry on floured surface, half at a time (keeping other half chilled), 1/8-inch thick. Cut into 2-1/4 -inch rounds. Press pastry rounds into bottoms and up sides of 1-3/4 x 1-inch muffin cups. Refrigerate.

To prepare pecan filling, beat eggs slightly with a fork in medium bowl. Stir in corn syrup, sugar, bourbon, butter and vanilla until well blended. Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with 1 tablespoon Karo® mixture.

Bake tarts at 350° for 20 to 25 minutes or until lightly browned and cake tester inserted in center of tart comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. Store in tightly-covered container. If desired, just before serving, sprinkle with confectioners sugar. Makes 5 dozen tarts

Glazed Sweet Potatoes with Apples and Cranberries

Mazola Pure Cooking Spray
2 tablespoons sucralose sweetener and brown sugar blend
1 teaspoon Corn Starch
1/2 cup Karo Lite Syrup
1 tablespoon lemon juice
4 cups peeled and cubed (1-inch) sweet potatoes
2 cups cored, sliced cooking apples
1/4 cup dried cranberries

Preheat oven to 350°. Spray an 11 x 7-inch baking dish with cooking spray. Combine brown sugar blend and corn starch in a small saucepan. Stir in lite syrup and lemon juice.

Cook over medium heat, stirring constantly until mixture boils. Boil for 1 minute; remove from heat and set aside. Stir together sweet potatoes, apples and cranberries in prepared pan; top with glaze. Mix well. Cover with foil. Bake for 30 minutes. Remove foil and continue to bake for 15 to 25 minutes or until sweet potatoes are tender. Makes 8 servings

Jalapeño Corn Muffins

Mazola Pure Canola Spray
1 cup all-purpose flour
1 cup yellow corn meal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup Mazola Corn Oil
1/2 cup Karo Light Corn Syrup
1 cup canned whole kernel corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons seeded chopped jalapeño peppers, fresh or pickled

Pre-heat oven to 400°. Spray 12 (2 1/2 -inch) muffin pan cups with cooking spray. Combine flour, corn meal, baking powder and salt in a medium bowl. Combine eggs, corn syrup and corn oil in a large bowl.

Stir in flour mixture until just blended. Stir in corn, cheese and peppers. Spoon batter into prepared muffin pan and bake at 400° for 15 to 20 minutes or until lightly browned and firm to touch. Cool in pan on wire rack 5 minutes; remove from pan.

Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes. Makes 12 muffins

Southern Sweet Potato Pie

2 cups mashed sweet potatoes or yams
1 cup heavy cream
1/2 cup Karo Dark Corn Syrup
2 eggs
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground saigon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 to 9-1/2 inch) unbaked deep-dish pie crust

Mix together mashed sweet potatoes, cream, corn syrup and eggs using a wire whisk. Add remaining ingredients; blend well. Pour filling into pie crust. Place pie on a baking sheet.

Bake in preheated 375° oven for 55 to 60 minutes, or until knife inserted in the center of pie comes out clean. Cool on wire rack for 2 hours before serving. Makes 1 pie

To make mashed sweet potatoes, peel and about 1-1/2 pounds sweet potatoes into 2-inch chunks. Place in a saucepan; cover with water and bring to a boil. Simmer for about 15 minutes, or until potatoes are soft. Drain off water and mash in a mixer or food processor to get a smooth consistency. Cool before using.

Oriental Glaze Ham

1/2 cup Karo Light or Dark Corn Syrup
2 tablespoon brown mustard
1/4 cup prepared duck or plum sauce
1 tablespoon of soy sauce
2 tablespoons rice wine or sake
1 tablespoon dark oriental sesame oil
Mazola Pure Cooking Spray
1 (5 pound) ham

In small bowl combine Karo, mustard, duck sauce, soy sauce, rice wine and sesame oil until well blended. Preheat oven to 350°. Place ham on a rack in a shallow roasting pan. Pour glaze over ham and baste every 15 minutes. Let ham rest for 10 minutes before slicing. Makes 1 cup

Chicken with Thai Peanut Sauce

1/2 cup Karo Corn Syrup with real Brown Sugar
1/4 cup soy sauce
1/2 cup peanut butter
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
2 pounds boneless skinless, chicken breasts

Stir together all ingredients except chicken. (Warm mixture in microwave for 30 seconds for easier stirring.) Pour half of sauce over chicken. Cover and marinate at least 15 minutes (or longer in refrigerator). Drain and discard marinade when ready to cook.

Heat remaining half of sauce in microwave for 1 to 2 minutes until bubbling slightly using 1-quart bowl or measuring cup. Broil or grill chicken at 400° for 5 to 7 minutes per side, or until juices run clear and center is no longer pink. Drizzle reserved sauce over cooked chicken. Top with chopped peanuts and minced green onion. Makes 6 to 8 servings

Spicy Shrimp with Snow Peas

1/2 cup teriyaki sauce
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup water
2 tablespoons corn starch
1 teaspoon fresh grated ginger
2 tablespoons Mazola Corn Oil, divided
4 to 5 cups assorted cut-up vegetables such as snow peas, red pepper strips, sliced green onions
1-1/2 pounds medium shrimp, peeled and deveined
Hot cooked rice or pasta

Mix teriyaki sauce, corn syrup, water, corn starch and ginger in a small bowl; set aside. Heat 1 tablespoon corn oil in large skillet over medium-high heat.

Stir fry vegetables in skillet, for 2 to 3 minutes or until tender crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon corn oil and shrimp to skillet; stir fry just until shrimp is opaque, 2 to 3 minutes. Remove shrimp.

Heat teriyaki sauce by adding teriyaki mixture to skillet; stirring constantly, bring to boil over medium-high heat and boil 1 minute. Return shrimp and vegetables to skillet and stir until heated through. Serve over hot cooked rice or pasta. Makes 8 servings

English Toffee Pecan Pie

1 (9-inch) unbaked or frozen deep-dish pie crust
4 ounces milk chocolate English toffee bits
1 cup Karo Light Corn Syrup
4 eggs, slightly beaten
1/2 cup sugar
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350°. Cover the bottom of pie shell with toffee bits. Combine corn syrup, eggs, sugar, butter and vanilla in a medium mixing bowl; mix well and add pecans.

Pour pecan mixture over the toffee bits in pie shell. Bake at 350°F for 50 to 55 minutes or just until center appears barely set. Makes 8 servings

Turkey Molé

2 tablespoons Mazola Corn Oil
2 cloves garlic
1/2 cup onion, sliced
3 medium tomatoes, quartered
8 ounces dried whole chilies (Mulatos, Pasilla, Guajillo or Ancho)
4 cups turkey or chicken broth
1/2 cup Mazola Corn Oil
1/4 cup sesame seeds
1/3 cup almonds, whole
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon anise seed
1 corn tortilla, torn into 1" pieces
1 teaspoon ground saigon cinnamon
1 tablespoon corn starch
1/2 cup turkey or chicken broth
1 tablespoon sugar
1/4 cup Karo Dark Corn Syrup
1/2 cup (4 ounces) chocolate chips or Mexican chocolate
Salt to taste

Roasted Tomatoes: Place peeled garlic cloves and tomatoes cut side up in a pie pan or other small baking pan; drizzle with two tablespoons corn oil and bake uncovered at 300° for 1 hour.

Toasted chili broth: Remove stems and most of seeds from dried chilies. Toast chilies in oil using a large skillet over medium heat for 2 minutes per side. Place toasted chilies in a large sauce pan with broth and boil until chilies are softened. Remove from heat to cool. Puree cooled chilies and broth in blender; then pour mixture through strainer back into saucepan. Discard strained chilies. Makes 6 cups

Spice Puree: Heat remaining 1/2 cup corn oil in a large skillet over medium heat. Add sesame seeds, almonds, coriander, cumin, anise and torn tortilla pieces. Heat until lightly browned; 2 to 3 minute. Remove from heat and cool until slightly warm. Pour toasted nut mixture into blender cup.

Puree on high until very smooth. Add cinnamon, corn starch, broth and roasted tomato, garlic mixture. Puree mixture again until very smooth. Pour into saucepan with toasted chili broth. Stir well and bring sauce to a low boil. Reduce heat to low and cook sauce until thickened and smooth 5 to 10 minutes. Add sugar, corn syrup, chocolate and salt. Stir well and serve over cooked turkey or chicken with rice. Garnish with sesame seeds.

Marinated Mixed Vegetables

3 cups small broccoli florets
3 cups cauliflower florets
8 ounces mushrooms, sliced, or small whole button mushrooms
1 medium sweet green or red pepper, chopped
1 cup Karo Light Corn Syrup
1 cup Mazola Canola or Corn Oil
1/2 cup white vinegar
1/4 cup diced onion
2 tablespoons poppy seeds
Salt, to taste

Combine broccoli, cauliflower, mushrooms and green pepper in large bowl. Whisk together corn syrup, oil, vinegar, onion, poppy seeds and salt in small bowl. Pour over vegetables. Cover and regrigerate at least 4 hours or up to 2 days. Stir occasionally. To serve, drain marinade. Makes 8 servings

Citrus Sauced Pork Chops

1 can (14 ounces) chicken broth, divided
1/4 cup corn starch, divided
4 pork chops (1/2-inch thick )
Salt & pepper
1 tablespoon Mazola Corn Oil
2 cups orange juice
1 cup baby carrots
2 tablespoons minced onion
3 tablespoons honey
2 tablespoons Karo Light Corn Syrup
1 tablespoon white vinegar
1 tablespoon Dijon mustard
1/8 teaspoon Crushed Red Pepper (optional)
2 tablespoons minced fresh parsley
Cooked rice (optional)

Stir together 1/4 cup chicken broth and 2 tablespoons corn starch in a small bowl until smooth; set aside. Sprinkle pork chops with salt and pepper, then coat lightly with remaining 2 tablespoons corn starch. Heat oil in a large skillet over medium-high heat. Add pork chops.

Cook pork chops, turning once, for 8 to 10 minutes or until done. Remove; keep warm. Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots and onion.

Cover and simmer 10 to 12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, dijon mustard and crushed red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in parsley. Return pork chops to skillet until heated through. Serve with rice, if desired. Makes 4 servings