Type what you have

Ingredients

• ✓ corn syrup
• water
• cider vinegar
• bread flour
• rye flour
• salt
• margarine
• brown sugar
• cocoa powder
• instant coffee granules
• caraway seed
• fennel seed
• active dry yeast

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the whole wheat, regular crust setting.
3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Ingredients

• ✓ corn syrup
• chicken drumette
• soy sauce
• white sugar
• white wine
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Lay chicken in a single layer in a baking dish.
3. 3 In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
4. 4 Bake in preheated oven until sauce is hot and bubbly.
5. 5 Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.

By Mumze

Ingredients

• ✓ corn syrup
• ham
• clove
• honey
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
2. 2 Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
3. 3 Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
4. 4 Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
5. 5 Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
6. 6 Enjoy!

By Colleen

Ingredients

• ✓ corn syrup
• sweet potato
• water
• salt
• butter
• orange zest
• orange juice
• brown sugar
• orange

Instructions

1. 1 Pare and halve sweet potatoes.
2. 2 Combine peel, juice, corn syrup, and brown sugar.
3. 3 Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

By Cindy Callentine

Ingredients

• ✓ corn syrup
• vegetable oil
• potato
• water
• soy sauce
• ketchup
• white sugar
• garlic
• red pepper flakes
• sesame seed

Instructions

1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Ingredients

• ✓ corn syrup
• chicken breast
• seasoning salt
• bacon
• yellow mustard
• honey
• mayonnaise
• onion flake
• vegetable oil
• mushroom
• colby monterey jack cheese
• parsley

Instructions

1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Ingredients

• ✓ corn syrup
• vegetable oil
• soy sauce
• lemon juice
• sesame seed
• garlic powder
• garlic salt
• chicken breast
• onion
• mushroom
• green bell pepper

Instructions

1. 1 Whisk oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt together in a medium bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator at least 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess; thread chicken onto skewers alternating with onions, mushrooms, and bell pepper. Place on a plate and set aside.
4. 4 Pour marinade into a small saucepan; bring to a boil. Cook until slightly thickened, 5 to 10 minutes.
5. 5 Cook skewers on the preheated grill, flipping frequently, until chicken is no longer pink and juices run clear, 15 to 20 minutes. Baste frequently with boiled marinade during the last 10 minutes. An instant-read thermometer inserted into centers of chicken pieces should read at least 165 degrees F (74 degrees C).

By D DETMANN

Ingredients

• ✓ corn syrup
• white sugar
• soy sauce
• sake
• hoisin sauce
• white miso paste
• red miso paste
• ginger root
• garlic
• shallot
• canola oil
• sea bass fillet

Instructions

1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Ingredients

• ✓ corn syrup
• sweet potato
• white sugar
• milk
• butter
• egg
• nutmeg
• cinnamon
• salt
• coconut
• pecan
• raisin

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
3. 3 Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

By KR

Ingredients

• ✓ corn syrup
• yellow potato
• olive oil
• thai bird chile
• scallion
• garlic
• water
• soy sauce
• sugar
• salt
• black pepper

Instructions

1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Ingredients

• ✓ corn syrup
• ground beef
• tomato sauce
• saltine cracker
• onion
• egg
• green bell pepper
• salt
• thyme
• marjoram
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, tomato sauce, cracker crumbs, onion, eggs, bell pepper, salt, thyme, and marjoram in a large bowl until well combined. Shape mixture into two equal loaves and place into a 9x13-inch baking dish.
3. 3 Cover with foil and bake in the preheated oven for 1 hour.
4. 4 While the meatloaves are baking, mix ketchup and corn syrup in a small bowl to make a glaze.
5. 5 After 1 hour, remove the baking dish from the oven and remove the foil. Brush glaze onto both loaves. Return the baking dish to the oven and bake, uncovered, until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Wendy

Ingredients

• ✓ corn syrup
• butter
• mushroom
• onion
• garlic
• marsala wine
• chicken stock
• brown sugar
• lemon juice
• molasses
• cornstarch
• water
• olive oil
• chicken breast
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Ingredients

• ✓ corn syrup
• cellophane noodle
• soy sauce
• rice wine
• oyster sauce
• sugar
• sesame oil
• garlic
• black pepper
• chicken
• potato
• carrot
• onion
• red chile pepper
• green onion

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
2. 2 Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
3. 3 Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
4. 4 Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

By KFoodaddict

Ingredients

• ✓ corn syrup
• beef short ribs
• water
• soy sauce
• garlic
• onion
• rice wine
• brown sugar
• carrot
• potato
• shiitake mushroom
• sesame oil
• chestnut
• date
• green onion

Instructions

1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

By KANGARYOO

Ingredients

• ✓ corn syrup
• shiitake mushroom
• beef short rib
• water
• onion
• soy sauce
• garlic
• brown sugar
• rice wine
• radish
• carrot
• chestnut
• egg
• sesame oil
• black pepper
• green onion

Instructions

1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Ingredients

• ✓ corn syrup
• pork shoulder
• brown sugar
• seasoning salt
• red pepper
• cajun seasoning
• onion powder
• salt
• garlic powder
• white vinegar
• salad dressing
• wine
• molasses
• worcestershire sauce
• apple juice
• soy sauce
• onion
• garlic

Instructions

1. 1 In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
2. 2 Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate.
4. 4 Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

By Genn C.

Ingredients

• ✓ corn syrup
• green onion
• date
• chestnut
• beech mushroom
• carrot
• potato
• sesame oil
• rice vinegar
• garlic
• red pepper flakes
• brown sugar
• soy sauce
• garlic
• ginger
• onion
• beef short rib

Instructions

1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
3. 3 Make slits in each short rib to remove or cut away excess fat.
4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats

Ingredients

• ✓ corn syrup
• celery salt
• five-spice powder
• allspice
• garlic powder
• onion powder
• black pepper
• salt
• worcestershire sauce
• hot pepper sauce
• mustard powder
• lemon juice
• onion
• water
• bourbon whiskey
• pineapple juice
• apple cider vinegar
• tomato paste
• brown sugar
• ketchup

Instructions

1. 1 Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon, water, onion, lemon juice, mustard powder, hot sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt in a saucepan over medium heat; bring to a boil. Reduce heat to low; simmer until flavors have blended and sauce is slightly reduced, about 1 hour.

By TasteKing

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking soda
• sugar
• salt
• shortening
• lard
• buttermilk

Instructions

1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

Ingredients

• ✓ corn syrup
• butter
• margarine
• brown sugar
• golden syrup
• rolled oat
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Ingredients

• ✓ corn syrup
• vegetable oil
• oat
• brown sugar
• salt
• vanilla extract
• semisweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

Ingredients

• ✓ corn syrup
• egg
• white sugar
• vanilla extract
• salt
• butter
• walnut
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Whisk eggs in a large bowl. Mix in sugar, corn syrup, vanilla, and salt. Whisk in melted butter, then stir in walnuts. Pour filling into deep-dish pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and continue baking until set in the center, 35 to 45 minutes.
4. 4 Cool completely on a wire rack before slicing; the pie will firm up as it cools.

By Vivian

Ingredients

• ✓ corn syrup
• all-purpose flour
• butter
• white sugar
• butter
• brown sugar
• sweetened condensed milk
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
3. 3 Bake in the preheated oven until dry and light golden brown, about 20 minutes.
4. 4 To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
5. 5 Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
6. 6 Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

By Julia

Ingredients

• ✓ corn syrup
• water
• granulated sugar
• orange juice
• orange zest
• gelatin
• cornstarch
• water
• vanilla extract
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Ingredients

• ✓ corn syrup
• cooking spray
• cinnamon bread
• milk
• egg
• vanilla extract
• cinnamon
• chocolate-hazelnut spread
• half-and-half
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ corn syrup
• egg
• milk
• all-purpose flour
• butter
• white sugar
• buttermilk
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
2. 2 Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
3. 3 Bake in preheated oven for 20 minutes, or until golden.
4. 4 In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

By Penny Chmura

Ingredients

• ✓ corn syrup
• all-purpose flour
• white sugar
• butter
• egg
• active dry yeast
• water
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Dissolve the yeast in the warm water.
2. 2 Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. 3 Roll dough into balls and bake in a pizelle iron.
4. 4 To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5. 5 Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

By Julie

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking soda
• cinnamon
• clove
• ginger
• cardamom
• butter
• sugar
• brown sugar
• egg

Instructions

1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• lemon extract
• butter
• sugar
• lemon juice
• heavy cream

Instructions

1. 1 Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
2. 2 In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
3. 3 Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
4. 4 To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

By Peggy McCormack

Ingredients

• ✓ corn syrup
• raisin
• currant
• candied fruit peel
• candied cherry
• orange zest
• all-purpose flour
• butter
• sugar
• egg
• almond
• baking powder
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol