Start the School Year Off Right With Great Ideas From New LOG CABIN® ALL-NATURAL SYRUP
For More Information Contact:
Stacey Bender/Elena Magg
Bender Hammerling Group
START THE SCHOOL YEAR OFF RIGHT WITH GREAT IDEAS FROM NEW LOG CABIN® ALL-NATURAL SYRUP
First National Brand to Debut All Natural Pancake Syrup- In Stores Now!
MOUNTAIN LAKES, NJ (August 5, 2010) —With the new school year in full swing, families are looking for quick and delicious ways to feed their busy families. Log Cabin Syrup®, a family household tradition since 1887, driven by growing consumer demand for high quality products, launched an All-Natural Syrup which offers a healthier way to jazz up breakfast favorites and other meals with its natural sweetness. It has a rich, authentic taste that will please the whole family and has no preservatives, high fructose corn syrup, artificial colors or flavors while also being gluten free!
Try these innovative recipes from executive chef and cookbook author, Armand Vanderstigchel,
using Log Cabin All Natural Syrup that the whole family will love. Chef Armand Vanerstigchel, author of “Adirondack Cookbook” and “Wings Across America,”
has created these recipes to ensure happy eating this fall for breakfast, lunch and dinner.
For more recipes, log onto www.logcabinsyrups.com
Maple Walnut Waffles with Apple Cranberry Maple Topping
- 2 cups all-purpose Flour
- 1-1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup chopped Walnuts
- 1 and 1/2 cups Buttermilk
- 1/2 cup Log Cabin® All Natural Syrup
- 1/3 cup melted unsalted Butter
- 2 large Eggs, whipped
Preheat Waffle iron according to manufacturer's instructions. In a large bowl, combine Flour, Baking Powder, Baking Soda and Salt. Mix until well blended. In a separate bowl combine Buttermilk, Log Cabin All Natural Syrup, melted Butter and Eggs. Mix well. Add dry ingredients to wet ingredients. Beat until very light. Fold in Walnuts. Make each Waffle by pouring the batter into the center of the preheated iron. Bake according to manufacturer's instructions.
Makes 3-4 Waffles (depending on size and depth of Waffle iron)
For the Topping
- 2 Granny Smith Apples, peeled, cored and diced into ½ inch cubes.
- ¾ cup Log Cabin All Natural Syrup
- 4 tablespoons sundried Cranberries (Cran-Raisins)
- ¼ tsp ground Cinnamon
- Pinch of Salt
In a small sauce pan combine apples, Log Cabin All Natural Syrup, Cranberries and Cinnamon. Bring to a boil and slowly simmer until mixture thickens. Ladle equal amounts over warm Waffles. Top with Ice Cream or Whip Cream.
Maple Walnut Yogurt Energy Muffins
- 2 cups unbleached all purpose Flour
- 1 cup quick-cooking Oats
- 2 teaspoons Baking Powder
- 1 teaspoon ground Cinnamon
- 1 teaspoon Allspice
- ½ teaspoon ground Ginger
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon table Salt
- 1 cup Plain Yogurt
- 3/4 cup Applesauce
- 1/2 cup Log Cabin® All Natural Syrup
- 1/2 cup packed light Brown Sugar
- 1/4 cup Vegetable Oil
- 1 large Egg, whipped
- 2 teaspoons imitation Vanilla Extract
- Whole shelled Walnuts, as needed
- Cup Cake Liners
Preheat oven to 350F. Line 8 large Muffin cups pan with appropriate size paper/ Cup Cake liners. Combine dry ingredients of Flour, Oats, Baking Powder, Cinnamon, Allspice, Ginger, Baking Soda and Salt in a large bowl and stir to blend. In a separate large bowl whisk wet ingredients of Yogurt, Applesauce, Log Cabin All Natural Syrup, Brown Sugar, Vegetable Oil, Egg and Vanilla until blended. Mix dry and wet ingredients just enough to mix with a rubber spatula (do not over-mix).Divide batter equally among Muffin cups (batter will fill to top of cups). Insert a few walnuts on top of Muffins to decorate. Bake until Muffins are golden brown and a wooden toothpick tester inserted into center of Muffins comes out dry, approximately 25-30 minutes. Transfer to rack and let cool.
Serves 8 large Muffins
Mini Chicken Burger Sliders w/ Maple Island Dressing
For the Dressing:
1/2 cup Mayonnaise
1/2 cup Ketchup
1/4 cup light Cream
¼ cup Log Cabin® All Natural Syrup
1/4 cup finely chopped, fresh, Green Bell Pepper
1 clove of Garlic, finely minced
½ Red Onion, finely minced
1 tablespoon Worcestershire Sauce
1 teaspoon Apple Cider Vinegar
2 tsp Franks Red Hot Original Sauce
½ teaspoon Kosher Salt
½ teaspoon freshly ground Pepper
1 teaspoon granulated Garlic
1 teaspoon Onion Powder
In a medium size bowl combine all dressing ingredients. Mix well and set aside.
For the Burgers:
- 1-1/4 Pounds ground Chicken
- 1/4 Cup plain dry Bread Crumbs
- ½ teaspoon table Salt
- ½ teaspoon ground Black Pepper
- 3/4 tablespoon Mayonnaise
- 1 tablespooon Log Cabin All Natural Syrup
Mix all ingredients well and form into 8 each ¼ cup balls. Flatten patties to 3 inches rounds. Grill Burgers over medium heat 4 to 5 inches from the heat or fry in a large, heavy skillet over medium heat to an internal temperature of 165 degrees F. Keep warm.
- 8 mini round Dinner Rolls
- 8 mini Roll size cut Cheese (American or Cheddar) slices
- Maple Island dressing as needed
- Pickle Chips
- Grape Tomatoes
- Large toothpicks
Place Chicken Burgers on Rolls. Cover with Cheese slices. Top each with 1 teaspoon Maple Island Dressing. Close Roll and with a toothpick, proceed to skewer a Pickle Chip slice and a decorative Grape Tomato on top.
Serves 8 mini Sliders.
For more information on Log Cabin or additional recipes contact Elena Magg at 973.744.0707/Elena.Magg@bhgpr.com or log on to: www.logcabinsyrups.com
**Interviews and high-resolution images available**
About Log Cabin:
Log Cabin® has been making authentic, maple tasting syrup for over 120 years. A household tradition since 1887, each bottle contains the time-tested recipe developed to deliver that authentic maple taste unique to the Log Cabin brand. Everyone in the family will enjoy Log Cabin, available in Original, Lite, Sugar Free, and All Natural varieties. In 2009, Log Cabin announced the reformulation of its syrup line, by replacing High Fructose Corn Syrup (HFCS) with natural sugar. For more information on Log Cabin, log onto www.logcabinsyrups.com.
About Pinnacle Foods Group LLC
Millions of times a day in over 80% of American households, consumers reach for Pinnacle Foods brands. We are a leading producer, marketer and distributor of high-quality branded food products, many of whom have been trusted household names for decades. Headquartered in Mountain Lakes, NJ, our $2.6B business employs more than 4,500 people in 19 sites around North America. We are a leader in the dry and frozen foods segments and our brands hold the #1 or #2 market position in 9 out of 12 major category segments in which they compete. Our dry foods brands consists primarily of Armour® canned meats, Bernstein’s® and Nalley® salad dressings, Comstock® and Wilderness® delicious pie fillings and toppings, Duncan Hines® baking mixes and frostings, Log Cabin® syrups and pancake mixes, Nalley® and Brooks® chili and chili ingredients, Mrs. Butterworth's® and Open Pit® barbecue sauces, snacks from Tim’s Cascade Snacks®, Snyder of Berlin® and Husman®, and Vlasic® pickles, peppers and relish. The frozen foods brands consists primarily of Aunt Jemima® frozen breakfasts, Birds Eye®, Birds Eye Steamfresh®, Birds Eye Voila!®, Celeste® frozen pizza, C&W® (California & Washington) and McKenzie’s®, Freshlike®, Lender's® bagels, Swanson® and Hungry-Man® frozen dinners and entrees, Van de Kamp's® and Mrs. Paul's® frozen seafood, and Birds Eye Fresh®, a premium line of fresh vegetables.