Winning
Game Day
Recipes
from Fleischmann’s® Yeast
and karo® syrup
Score Big with these Easy & Delicious Recipes
Table of
Contents
Fun eats for tailgating –
at home or at the game
3 Polish Dogs on a Stick
4 Pretzel Bread
5 Bacon Cinnamon Rolls
6 Sausage and Mushroom
Stuffed-Crust Pizza
7 Caramelized Onion
Bacon Dip
8 Brownies
Polish Dogs
on a Stick
Make it handheld …
skip the forks; add a stick to
almost everything you serve
Makes: 12 dogs
Prep Time: 30 minutes
Rise Time: 20 minutes
Bake Time: 15 to 20 minutes
1 cup whole wheat flour
1 envelope Fleischmann’s®
RapidRise Yeast
1/2 teaspoon salt
2 tablespoons brown sugar
3/4 cup cottage cheese
1/4 cup water
1 tablespoon Mazola®
Corn Oil
1 egg
1-1/4 to 1-3/4 cups all-purpose flour
12 Polish sausages, fully cooked
12 popsicle sticks
Dipping Sauce:
1/3 cup yellow mustard
2 tablespoons dill pickle relish,
lightly drained
Directions
Mix whole wheat flour, yeast, salt and sugar in a mixer bowl.
Combine cottage cheese, water and oil; heat to very warm (120° to 130° F).
Add to flour mixture along with the egg. Beat for 3 minutes on medium speed.
Add 1/2 cup all-purpose flour; beat 1 minute. Gradually add enough remaining
all-purpose flour to form a soft dough.
Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until
dough is smooth and elastic. Cover and let dough rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle. Cut twelve 1-inch strips (each 10
inches in length). Wrap a strip around each Polish sausage, tucking ends under
sausage. Place on greased baking sheet. Cover and let rise 20 minutes, until
puffy (dough will not double). Place in preheated 350°F oven and bake for
15 to 20 minutes until golden brown.
Remove and insert stick in one end. Serve immediately with dipping sauce.
Dipping Sauce: Combine mustard and relish in a small bowl.
Recipe Tip: These can be frozen after baking. To do, simply wrap tightly in foil,
then freeze for up to 3 weeks. Thaw in refrigerator, then either heat in 350°
oven for 10 to 15 minutes, until heated through OR place Polish dog(s) on a
plate and microwave about 45 seconds per dog until heated.
3
Makes: 2 (7-inch) loaves or 8 rolls
Prep Time: 20 minutes
Rise Time: 60 minutes
Cook Time: per loaf, 2 minutes
Bake Time: 25 to 27 minutes
Dough:
1 cup milk
2 tablespoons butter OR margarine
2 tablespoons brown sugar
1 envelope Fleischmann’s®
RapidRise Yeast
2 teaspoons salt
3 to 3-1/2 cups all-purpose flour
Boiling Solution:
3 quarts water
3/4 cup baking soda
Egg Wash:
1 egg
1 teaspoon water
Directions
Heat milk and butter until warm (100° to 110°F); the butter will not completely
melt. Combine with undissolved yeast and brown sugar in a large mixer bowl.
Stir in salt and 2 cups flour; beat for 3 minutes. Gradually add enough remaining
flour to make a soft dough. Knead on a floured surface until smooth and elastic,
about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour,
or until doubled in size.
Preheat oven to 400°F.
Combine boiling solution and bring to a boil. Punch dough down and divide
into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf
in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot
using a slotted spoon and place on a greased baking sheet.
Brush with egg wash and cut a cross in the top. Bake for 15 minutes then
reduce the temperature to 350°F and bake an additional 10 to 12 minutes until
the loaves are evenly browned. Remove from pan and cool on a wire rack.
Variation:
Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure
as listed above. Boil, egg wash, score top and bake for the same amount of time.
Short on time? Try the NEW Fleischmann’s® Simply
Homemade® Pretzel Creations®. This mix delivers fresh
soft pretzels and rolls in less than an hour…it’s easy!
Visit http://www.simplyhomemade.com/wheretobuy
to find a store near you.
4
Simply Homemade® Homemade Quality Made Simple
Pretzel Bread
Go beyond the basic
sandwich … homemade
bread and buns will score
big with your crowd
Bacon
Cinnamon
Rolls
Include brunch
fare – especially for
daytime games
Makes: 18 rolls
Prep Time: 60 minutes
Rise Time: 75 to 105 minutes
Bake Time: 18 to 20 minutes
Rolls:
1/2 cup warm water (100° to 110°F)
2 envelopes Fleischmann’s® Active
Dry Yeast
1-1/2 cups milk
1/4 cup butter OR margarine
1/2 cup sugar
2-1/2 teaspoons salt
3 eggs
6 to 6-3/4 cups all-purpose
OR bread flour
Filling:
1 cup brown sugar
2 teaspoons Spice Islands® Ground
Saigon Cinnamon
1/8 teaspoon Spice Islands® Ground Cloves
1/4 teaspoon salt
1 pound bacon
2 tablespoons reserved bacon drippings
Frosting:
3 cups powdered sugar
1/4 cup maple syrup
2 to 3 tablespoons milk OR cream
Directions
Combine warm water and yeast in a small bowl; set aside for
5 minutes to soften yeast.
Combine milk, butter, sugar and salt; heat until warm (100° to 110°F). Pour into large
mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3 minutes on medium
speed until smooth. Gradually add enough remaining flour to make a soft dough.
Knead dough on a lightly floured surface for 8 to 10 minutes, until dough is smooth and
elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in
a warm, draft-free place and let rise about 45 to 60 minutes, until doubled in bulk.
While dough is rising, prepare filling. Combine brown sugar, spices and salt in a small bowl.
Set aside. Cook bacon until crisp; drain on absorbent toweling. Reserve 2 tablespoons
bacon drippings in a small bowl to cool. Crumble bacon when cool enough to handle.
Punch dough down and turn out onto a lightly floured surface. Divide dough in half; roll
each half into a 12 x 9-inch rectangle. Brush surface with bacon grease; sprinkle each
rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll up
dough, starting from the long side; press seams together to seal. Cut each log into 9
equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch pan. Cover and
let rise about 30 to 45 minutes in a warm, draft-free place, until doubled.
Bake in a preheated 350°F oven for 18 to 20 minutes, or until lightly browned (internal
temperature of rolls should reach 190°F). Let cool 10 minutes in pans; invert on large
serving platter or surface covered with parchment paper and frost.
To make frosting, mix powdered sugar and syrup in a medium bowl. Stir in enough milk
to reach desired consistency.
5
Sausage and
Mushroom
Stuffed-Crust Pizza
Skip the game-day
crowds and soggy-crust
takeout … eat really
good homemade pizza
Makes: 1 (12-inch) pizza
Prep Time: 20 minutes
Bake Time: 15 to 18 minutes
Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast
OR RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons Mazola® Corn Oil
4 sticks (1 ounce each) string cheese
Toppings:
1/2 to 1 cup pizza sauce
1 cup sliced mushrooms
8 ounces Italian sausage,
browned and drained
1 to 2 cups (4 to 8 ounces)
shredded mozzarella cheese
Directions
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very
warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form
a ball and will be slightly sticky. Knead** on a floured surface, adding additional
flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise
Yeast, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll
dough on a floured counter into a 12-inch circle; place in greased pizza pan or
baking sheet.
Pull or cut each stick of string cheese into 2 pieces lengthwise. Lay each piece
around the outer edge of the pizza dough. Bring edge of dough over cheese,
pressing to encase the cheese in the dough.
Spread with pizza sauce. Top with mushrooms and sausage and sprinkle with cheese.
Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust
is browned.
*If you don’t have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to
keep the dough from sticking. Flatten dough and fold it toward you. Using the
heels of your hands, push the dough away with a rolling motion. Rotate dough
a quarter turn and repeat the “fold, push and turn” steps. Keep kneading
dough until it is smooth and elastic. Use a little more flour if dough becomes
too sticky, always working the flour into the ball of dough.
6
Makes: 4 cups
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Chill Time: 20 minutes
8 ounces bacon (6 to 8 strips)
2 tablespoons butter
1 medium sweet onion,
chopped
1 medium red onion, chopped
2 tablespoons Karo® Dark
Corn Syrup
1 tablespoon red wine vinegar
1 cup sour cream
1 package (8 ounces) cream cheese,
softened
1/4 cup diced green onions
Crumbled bacon and green onions
(optional garnish)
Directions
Cook bacon in large skillet over medium heat until crisp, about 10 minutes.
Remove bacon to paper towel-lined plate to cool; crumble. Remove all but
2 tablespoons bacon grease from skillet.
Add butter to skillet with bacon grease. Stir in sweet and red onions and
cook over medium heat until soft (about 5 minutes), stirring frequently.
Stir in 1 tablespoon corn syrup. Continue to cook for 10 to 15 minutes until
onions are caramelized. Stir in remaining 1 tablespoon corn syrup, vinegar
and crumbled bacon. Mix well and remove from heat. If needed, drain any
excess grease. Let mixture cool for 20 minutes.
Beat sour cream and cream cheese in a bowl with hand mixer until well
blended and creamy. Stir in green onions. Stir in caramelized onion and
bacon mixture and mix well.
Serve immediately or chill until ready to serve. Garnish with additional
bacon and green onions, if desired.
Recipe Note: While dark corn syrup is preferred, light corn syrup may be
substituted if desired.
Not the usual onion dip! Everyone will be asking for this recipe. Delicious
with kettle chips, snack crackers or fresh vegetables.
7
Caramelized
Onion Bacon Dip
Make the play of the day
with this easy and
delicious game day dip
Brownies
Portable sweet
treats are a classic
touchdown play
Makes: 16 squares
Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
1/2 cup butter OR margarine
3/4 cup sugar
1/3 cup Karo® Dark Corn Syrup
1 teaspoon Spice Islands®
Pure Vanilla Extract
1/2 teaspoon salt
2 eggs
2 ounces unsweetened
chocolate, melted
1/2 cup chopped walnuts
2/3 cup all-purpose flour
Directions
Preheat oven to 350˚F.
Cream butter and sugar until light and
fluffy. Add corn syrup, vanilla and salt;
blend thoroughly. Add eggs one at a time,
beating well after each addition. Stir in
melted chocolate and walnuts. Fold in flour.
Pour into a greased 8-inch square pan.
Bake for 40 to 45 minutes or until edges
begin to pull away from the pan. When
cool, cut into squares.
8
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