Buttermilk Berry Muffins Prep time: 15 min Bake time: 20 min Yield: 1 dozen muffins Super moist muffins with a delightful whole fruit filling! Ground cinnamon + sugar for sprinkling 1/2 cup granulated sugar 2 cups flour 1 tsp salt 2 tsp baking powder 6 tbs cold butter 1 egg 1 cup buttermilk 1 (19.5 oz) jar of POLAR mixed berries drained. 1. Preheat oven to 400 degrees F. Line muffin tin with foil liners. 2. Sift sugar, flour, salt, and baking powder in large bowl. Then, cut cold butter into it with two knives or pastry blender. 3. In small bowl, whisk together egg and buttermilk. Then blend with dry ingredients until slightly lumpy. (A really smooth batter will mean denser muffins) 4. Carefully fold drained berries into batter with rubber spatula 5. Fill muffin tin to top and sprinkle generously with cinnamon sugar 6. Bake for 20-25 minutes or until toothpick inserted into center muffin comes out clean.
Pear & Ginger Muffins Prep time: 20 min Cook time: 35 min Servings: 6 big muffins A wonderful sweet and spiced muffin perfect for fall! For the Muffins: 1 cup all purpose flour 1 tsp baking powder 1 tsp ground ginger ½ tsp salt ½ tsp cinnamon ½ tsp all spice ¼ cup brown sugar ¼ cup vegetable oil 1 egg 1½ tbsp honey 1/3 cup sour cream 1 cup chopped POLAR pears For the Topping: 1/4 cup packed brown sugar 2 tsp butter ¼ tsp ground ginger Directions 1. Whisk together flour, baking powder, ground ginger, salt, cinnamon, all spice, and brown sugar in large bowl 2. In medium sized bowl, whisk together wet ingredients: egg and sour cream, following with oil and honey. 3. Pour wet ingredients into dry ingredients and combine until the dry ingredients are moistened. It is okay if the batter is lumpy 4. Add pears. Fold mixture to distribute pears evenly. Spoon batter into muffin cups 5. Preheat oven to 355 degrees F 6. Meanwhile, cut butter into brown sugar and ground ginger until consistency is of bread crumbs. Sprinkle over tops of muffins. 7. Bake for 25 min or until tops are brown and firm to touch. Transfer to wire rack and allow cool at least 10 min before serving. Notes: For any leftover pear slices from the can: create a simple ginger spiced pear snack Drain pear juice from jar into small saucepan. Add a slice or two of fresh ginger (or ½ tsp ground ginger). Bring to boil and then simmer for 5 min Add pear slices and chill at least one hour in frig. Before serving, remove ginger slices.
Chocolate Cupcakes with Fruit Filling Prep time: 15 min Bake time: 20 min Yields: About 18 cupcakes Ingredients List 1 2/3 cup flour 2/3 cup unsweetened cocoa powder 1 ½ tsp baking soda 1 tsp salt ½ cup butter Optional: ½ tsp coffee extract for added depth and Maraschino Liquor 1 ½ cup granulated sugar 2 eggs 1 tsp vanilla extract 1 ½ cup buttermilk 1 (10 oz) jar POLAR Strawberries or Cherries Whipped cream 1. Preheat oven to 350 degrees F. Prepare cupcake pan with liners 2. Whisk together dry ingredients in a medium sized bowl. 3. Cream butter and sugar together in a large bowl with a hand mixer 4. Add eggs one at a time to butter/sugar mix and use hand mixer to combine. Mix in vanilla extract (and coffee extract if using) 5. Alternate adding parts of buttermilk and dry ingredients to butter/sugar mix. Combine with hand mixer until just incorporated 6. Fill cupcake lines 2/3 full and bake 20 min or until toothpick inserted into center comes out clean 7. Take cupcakes out of pan and let cool completely (about 20 min) before taking a paring knife to cut out a tunnel in the top of each cupcake. (Save the insides for a parfait later!) 8. If you like, drench each cupcake with 1 tsp of maraschino liquor. The cupcakes should be airy enough to soak up the liquid but feel free to poke holes with a thin toothpick to help the cupcake absorb the liquid 9. Top with homemade whipped cream and chocolate sprinkles! Homemade Whipped Cream: 1 cup heavy whipping cream 1/3 cup powdered confectioners sugar ½ tsp vanilla extract Optional: 3 tbsp maraschino liquor With a hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx 1 hour) for a firmer texture
Boozy Berries Prep time: 5 min Chill time: 2 hours or overnight Yield: about 1 cup of puree A great puree mixture to add to your favorite chocolate cupcake recipe for a festive boozy treat! 1 (10oz) jar POLAR Whole Blackberries ½ cup (or more!) Cabernet Sauvignon 1 tbsp sugar Drain blackberry juice from jar while keeping the fruit in the jar. Add sugar and ½ cup (or more) of wine to jar. Stir around to mix contents. Place in refrigerator to chill at least 2 hours or overnight. Blend in food processor or blender until puree forms Store puree in airtight container for up to a week Suggested uses: Add the puree to your favorite chocolate cupcake recipe for a boozy treat! (Suggestion: ½ cup of puree for recipe that yields 1 dozen cupcakes) Mix puree into whipping cream for a sophisticated dessert topping!
Angel Food Cake with Peaches Prep time: 30 min Bake time: 50 to 60 min Yield: 1 cake 1 cup sifted plain cake flour 1½ cups sifted granulated sugar 12 egg whites, at room temperature 1 teaspoon cream of tartar ¼ teaspoon salt 1½ teaspoons vanilla extract 1½ teaspoons lemon juice ½ teaspoon almond extract Whipped Topping 1 (19.5oz) jar POLAR Peach Slices 1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees F. 2. Whisk the flour and ¾ cup of the sugar in a small bowl. Place the remaining ¾ cup sugar in another small bowl next to the mixer. 3. Beat the egg whites in the bowl of a stand mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice and almond extract and beat until just blended. 4. Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in, using a large rubber spatula. 5. Gently scrape the batter into the pan, smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles. 6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes. Let cool completely 2-3 hours
Vanilla Cookie Sandwiches with Fruit Filling Prep time: 15 min Cook time: 10-12 min Servings: about 18 cookie sandwiches 1 ½ cup all purpose flour ½ tsp salt ¼ tsp baking powder ¾ cup butter, room temperature 1 ¼ cup sugar 1 tbsp vanilla extract 2 large eggs 1 (10oz) jar of POLAR Fruit Preserves (I used strawberry) 1. Preheat oven to 375 degrees F. Line cookie sheet with parchment paper 2. Sift flour, salt, and baking powder in medium bowl to insure even distribution 3. Beat butter and sugar in large bowl until light and fluffy 4. Add vanilla and eggs one at a time and beat again 5. Add dry ingredients to wet ingredients one cup at a time and beat until everything is fully incorporated about 2 minutes. To insure light cookie texture, do not over mix. 6. Drop about 2 tbsp size of batter onto prepared cookie sheet about 1 inch apart. 7. Bake in oven for 10-12 min until edges are golden brown. To insure even baking, rotate cookie sheet midway through when baking. 8. Let cool completely on wire rack before assembling cookie sandwiches 9. Assembly: take cooled cookies and spoon Polar fruit preserves to bottom of cookie and lightly place another cookie on top. Serve immediately or store in air tight container for up to one week. Suggestions: This recipe is very versatile feel free to use different fruit fillings and/or chocolate/hazelnut ganache. Try substituting 1tbsp vanilla extract with 1 tsp orange or lemon extract + 2 tsp vanilla extract. Also, to add a bit more citric flair, add lemon or orange zest to cookie batter.
Crumble Cookie Bars Prep time: 15 min Bake time: 20 min + 35 min. Servings: one 8x12 pan of cookie bars Base: 1/3 cup sugar 1 1/2 cup flour 1/2 tsp baking powder pinch of salt 1 egg - lightly beaten 3.5 oz butter - melted Fruit Filling: 1 (12oz) jar of POLAR fruit preserves (I used strawberry) Crumble Topping: 1 1/2 cup flour 1/3 cup sugar 3/4 cup cold butter cut into cubes Optional: 1/2 cup chopped pecans 1. Preheat oven 350 degrees F. Prepare baking pan with foil and cooking spray (If using glass, then just baking spray will do) 2. For the Cookie Base: Mix sugar, flour, baking powder, salt, egg and butter with rubber spatula in large bowl. 3. Press into base of pan and bake 20-25 min until golden and firm. Let cool completely. 4. For the Crumble Topping: Place flour and sugar in bowl and mix to combine. Add cold butter and rub with fingers to create coarse breadcrumb texture 5. Assembly: After cookie base has cooled completely, spread fruit preserves on top. Then evenly distribute crumble topping and bake for 35-40 minutes until golden brown on top Optional: After letting the pan cool, drizzle POLAR chocolate syrup over the top. Notes: To cut and serve: best to use a sharp serrated knife dipped in warm water after cookie has cooled completely Make sure to use COLD butter for crumble to insure the right texture. Also, feel free to layer two different fruit preserves for added color/texture. Nuts are added for more crunch on top - don t add to cookie base or else it will make cutting bars more difficult.
Pineapple Upside Down Cupcakes Prep time: 20 min Bake time: 20 min Yields: 18 pineapple cupcakes (and 6 more vanilla cupcakes) 1 (15 oz) can POLAR Sliced Pineapple 1 ½ cup brown sugar ¼ cup unsalted butter ¼ cup pineapple juice (from can) ½ tsp ground cinnamon Optional garnish: POLAR Maraschino cherries 2 ½ cups all-purpose flour 1 ½ cup unsalted butter room temp 1 ½ cup granulated sugar 4 eggs at room temp 1 tsp vanilla extract 1 cup milk 2 tsp baking powder Making the cake: 1.Preheat oven to 350 degrees F 2.In large bowl, beat butter with an electric mixer for a few minutes until pale and light. 3.Slowly add sugar and beat until light and fluffy 4.Add eggs one at a time and vanilla extract. Beat for another minute 5.In another bowl, sift flour and baking powder together. 6.Then, gently fold wet ingredients into flour mixture with a wooden spoon until just incorporated Make the pineapple topping: 1.Melt butter in saucepan over medium-low heat. 2.Add brown sugar and pineapple juice until it has dissolved. Then remove from heat. 3.Add cinnamon and mix Assembly: 1.Butter muffin pan 2.Spoon 2-3 tsp of sugar mixture into bottom of each muffin cup 3.Place sliced pineapple on top (the pineapple slices had to be cut down to fit in my small muffin tin but it made for an interesting design) 4.Spoon batter into muffin ups until three-quarters full 5.Bake for 20 min or until toothpick inserted into middle comes out clean 6.Allow cakes to cool for to minutes before turning them over and serving Note: One can of pineapple was not enough for 2 dozen cupcakes, so the remaining half dozen, I used one can of POLAR Fuji Apple Pie Filling
Grilled Baby Back Ribs with Pineapple Glaze Prep time: 10 min Cook time: 40 min Servings: 4 1 tsp. paprika 1 tsp. salt 1 tsp. chili powder 1 tsp. cinnamon 2 1/3 Tbsp. brown sugar 2-3 lbs. baby back pork ribs (1 or 2 racks) 1 (20oz) can POLAR pineapple rings/slices in 100% juice 1/4 cup ketchup 2 Tbsp. Worcestershire sauce 1. Preheat the grill to medium-high heat. In a small bowl, combine the paprika, salt, chili powder, cinnamon and 1 tsp. brown sugar. Lay the ribs flat in a dish with sides. Sprinkle the spice mixture evenly over both sides of the ribs and rub it into the meat with your fingers. (This can be done up to 24 hours in advance.) 2. To make the glaze, combine 1/4 cup pineapple juice (from the can of pineapple slices), ketchup, Worcestershire sauce and 2 Tbsp. brown sugar in a small saucepan. Bring it to a boil over medium-high heat and simmer it for 8 10 minutes until it is thickened and has reduced by about 1/3. Set it aside. 3. Grill the ribs for 20 minutes, turning them once. Then, brush the top side of the ribs with the glaze and continue to cook them, flipping and brushing with sauce every 5-10 minutes, until the ribs are nicely browned and the meat cuts easily with a sharp knife, about 40 minutes total (but check them sooner if your grill runs hot). If the ribs start to blacken reduce the heat and move them off the direct heat. 4. When the ribs are about 10 minutes from being done, grill the pineapple slices directly on the grates of the grill for 3 5 minutes per side until they are lightly browned. 5. If any glaze remains, bring it to a boil for 2 minutes on the stovetop to eliminate any bacteria from the raw meat, and serve it on the side with the ribs. Cut the rack(s) into individual ribs to serve. Serve them immediately or refrigerate them for up to 3 days.
Caramelized Pineapple in Rum Prep time: 2 min Cook time: 5 min Servings: 4-6 A simple yet sophisticated way to showcase pineapple. Great evening dessert for an intimate get-together! 1 can POLAR Sliced Pineapple in Natural Juice 2 tbsp (or more!) dark rum About ¼ cup brown sugar 1. Drain pineapple slices, reserve 2 tbsp of the juice. 2. Bathe slices in rum let marinate for about 10 min for stronger rum flavor (or, alternatively, use rum extract) 3. Sprinkle both sides of pineapple slices with brown sugar 4. Toss slices around in searing hot skillet until golden brown 5. Serve immediately with lemon gelato or vanilla ice cream
Peach Yogurt Pops Prep time: 5 min Chill time: several hours or overnight Servings: 8 An enjoyable kid-friendly dessert! 1 (15oz) can POLAR Peach Halves 8 oz low-fat vanilla yogurt 8 (4oz) plastic or paper drink cups 8 wooden sticks or plastic spoons 1. Pour whole can of peaches and juice into food processor. Cover and puree. 2. Add yogurt; blend until smooth 3. Pour into cups and freeze until partially frozen (about 1 hr) 4. Place stick in center of each cup. 5. Replace into freezer and freeze until firm (several hours or overnight).
Pina Colada Sorbet Prep time: 1 day ahead Cook time: 5 min Servings: 4-6 A simple treat with a kick! 1 (20oz) can POLAR Crushed Pineapple ¼ cup well-chilled POLAR Coconut Milk (or POLAR Coconut Milk Lite) 2 tsp (or more!) rum or ½ tsp rum extract 1. About a day ahead, place unopened can of pineapple in freezer to freeze solid 2. Remove can from freezer and submerge in very hot tap water for 1 min. Carefully open can and pour any thawed syrup into food processor. Remove frozen fruit from can and carefully separate into about 8 chunks 3. Place frozen fruit in food processor, add coconut milk and rum. Pulse until smooth scraping sides as needed. 4. Serve immediately or store in freezer until ready to serve.
Mango Fish Ceviche Prep time: 10 min Chill time: at least 3 hours Servings: 8-10 appetizer portions 1 (15 oz) can POLAR sliced mango drained, diced 1 ½ cup lime juice (about juice of 12 limes or bottled) ½ medium red onion diced (about a cup) 1 large or 2 small avocados, diced 1 small bunch cilantro, minced (about ½ cup) 1-2 jalapeno peppers, minced Kosher salt to taste 1 lb white fish, diced Suggested combination: 1 small thawed tilapia fillet 1 (6 oz) can POLAR Peeled Shrimp drained 1 (6 oz) can POLAR Fancy Lump Crab Meat drained 1.Place diced white fish and lime juice in a Ziploc bag. Leave in fridge to marinate for at least 3 hours. 2.After marinating, drain most of the juice from the bag. 3.Combine diced mango, onion, avocado, cilantro, jalapeno peppers and salt in serving bowl with marinated fish. 4.Serve with lettuce for lettuce wraps or with chips as a dip
Lychee Scallops Prep time: 20 minutes Cook time: 15 minutes Servings: 4 1 can POLAR 20 oz. Peeled Lychee ½ cup rice flour ½ teaspoon curry powder 12 large scallops, dried, foot removed 2 shallots, finely chopped 1 cup white wine 4 tablespoons butter 2 tablespoons chive batons Salt and black pepper to taste Vegetable or Canola oil to cook 1. Drain Lychees and reserve ¼ cup syrup in a small dish. 2. Dice ½ cup Lychees into ¼ inch pieces. 3. Combine rice flour and curry powder in a plate. 4. Season the scallops on both sides with salt/pepper; dip in syrup and then flour/curry mixture. 5. Pour oil in a saute pan over medium high heat, sear the scallops until browned on both sides, about 1½ minutes per side. Remove scallops to a plate. 6. In the same pan, saute shallots, lychees and season with salt/pepper for about 2 minutes. 7. Deglaze with white wine and reduce by 75%. Whisk in butter, check for seasoning. 8. Plate scallops and spoon wine-butter sauce over. Garnish with chive batons.
Pie Fillings 16 oz Fruit Pie Fillings (No Color Added) Peach Blackberry Fuji Apple Strawberry Cherry Strawberry & Raspberry 21 oz Fruit Pie Fillings Cherry & Raspberry
Easy Pie Prep time: 5 min Bake time: 50 min 1 hr Servings: one 9 in. pie Pre-made pie crust (or homemade buttermilk pie crust recipe follows) 1 (31 oz) can of your favorite POLAR Pie Filling Optional: 1 egg mixed with 1 tbsp water 1. Preheat oven to 400 degrees F 2. Prepare pie crust as package directs 3. Roll out pie crust onto pie plate 4. Fill with pie filling If making a one pie crust fold edges under to make a thicker edge crust If making a two crust pie remember to seal edges by pressing with a fork or pinching the dough together with fingers. Also, remember to cut slits for vents. With two crust pies, brush with egg wash to create a more golden-brown color when baked 5. Bake for 20 min then lower oven temp to 350 degrees F and bake for an additional 30-40 min or until crust is golden brown. Check every 20 min or so and if the edges seem to be browning too quickly cover edge with foil and continue baking as directed. Buttermilk Pie Crust 2 ½ cups flour 2 tbsp sugar 1 tsp kosher salt 1 cup chilled butter, diced ¼ cup plus 2 tbsp buttermilk 1. Combine flour, sugar, and salt in large bowl. 2. Add cold butter pieces and cut into dry mix with pastry blender or two knives until mixture resembles coarse crumbs 3. Add buttermilk a little at a time and stir with fork until moist clumps form. 4. Use hands to press together to form dough easy handling will insure soft flaky crusts! 5. Chill dough in frig if dough seems to be getting too sticky 6. Roll out dough in lightly floured surface remember to turn dough after each roll to insure the dough doesn t stick to the countertop. Roll out dough to be a couple inches larger than your pie plate so that you can fold edges for a thicker crust
Easy Turnovers Prep time: 10 min Bake time: 20-25 min Servings: 4 individual servings with 1 package of pre-made pie crust Pre-made pie crust or Homemade pie crust 1 can of POLAR fruit pie filling (I used peach) 1 egg lightly beaten or cinnamon sugar Preheat oven 350 degrees F. Roll out room temperature pie crust. Use pizza cutter to cut pie crust in half. Place pie filling on half of the crust and fold over. Seal by rolling round side up and pinching close. Seal straight edges by pressing fork along the edge. Optional: brush on egg or generously sprinkle with cinnamon sugar Bake for 20-25 minutes or until golden brown Notes: Its easiest to work with unrolled pie crusts on wax paper
Pumpkin Pie Prep time: 10 min Bake time: 50 min 1 hour Servings: one 9-inch pie You Will Need: 1 (15oz) can POLAR All-Natural Pumpkin 1 (14oz) can sweetened condensed milk 2 large eggs 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ½ tsp salt 1 (9 inch) unbaked pie crust Optional: Homemade whipped cream and chocolate shavings for garnish 1.Preheat oven to 425 degrees F 2.Whisk together all ingredients in medium bowl until smooth 3.Pour into prepared pie crust. Bake for 15 min 4.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean 5.Let pie cool before garnishing. Store leftovers covered in refrigerator Homemade Whipped Cream 1 cup heavy whipping cream 1/3 cup powdered confectioners sugar ½ tsp vanilla extract Optional: 3 tbsp maraschino liquor 1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx.1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.
Pumpkin Pie Tart Prep time Cook time Servings: You Will Need: 1 (15oz) can POLAR All-Natural Pumpkin 1 (14oz) can sweetened condensed milk 2 large eggs 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ½ tsp salt 1 (9 inch) unbaked pie crust Optional: Homemade whipped cream and chocolate shavings for garnish 1.Preheat oven to 400 degrees F. Spray jumbo muffin tin or ramekins with baking spray 2.Follow directions on POLAR can to make pumpkin pie filling (or See recipe above for Pumpkin Pie) 3.Unroll pie crust on wax paper and use a pizza cutter to cut into fourths. 4.Place crust into muffin tin or ramekins and fold sides to create tart shape 5.Spoon in pumpkin pie filling close to rim of tart 6.Bake for 20-25 minutes until edges of tart are golden brown. 7.Optional: Dust with cinnamon sugar immediately after removing from oven and serve with vanilla ice cream. Homemade Whipped Cream 1 cup heavy whipping cream 1/3 cup powdered confectioners sugar ½ tsp vanilla extract Optional: 3 tbsp maraschino liquor 1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx 1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.