• Cocktails
• Margaritas
• Martinis
• Mocktails
• Coffee Drinks
• Italian Sodas
• Smoothies
• Milk Shakes
• Teas
• Main Courses
• Desserts
• Tips on Using Toppings

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Cocktails Lemon Drop Kamikaze Bay Breeze

Canadian Favorite Chambord Kamikaze Down Under Snowball

Shady Lady Fruit Loop

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Lemon Drop 1 1/2 oz. Vodka Splash of Mr. C.’s Sweet and Sour RTU Dash of Lemon juice Shake & Strain into a chilled Sugar rimmed cocktail glass Garnish with a Lemon wedge	^ back to top ^ Kamikaze 1 oz. Vodka 3/4 oz. Mr. C.’s Triple Sec Dash of Mr. C.’s Lime Juice Dash of Mr. C.’s Sweet & Sour mix Shake with ice, Strain into a chilled cocktail glass
Bay Breeze 1 oz. Vodka Splash of Stasero Pineapple Syrup Splash of cranberry juice Pour over ice in a Highball glass	^ back to top ^ Canadian Favorite 1 1/2 oz. Canadian Whiskey Splash of Mr. C.’s Triple Sec Dash of Bitters 1 tsp. powdered sugar Shake over ice, Strain into a cocktail glass
Chambord Kamikaze 1 1/2 oz. Vodka Splash of Chambord Splash of Mr. C.’s Sweet and Sour mix Splash of Mr. C.’s Rock Candy Syrup Shake with ice Serve up in chilled cocktail glass Garnish with a lime	^ back to top ^ Down Under Snowball 1 oz. Light Rum 1 oz. Peach Schnapps 1/2 oz. Mr. C.’s Grenadine Syrup 3 oz. Orange juice Blend with ice
Shady Lady 1 oz. Tequila, 1 oz. Stasero Melon Syrup 4 oz. Grapefruit Juice Serve over ice in Highball glass Garnish with twist of lime & a cherry.	^ back to top ^ Fruit Loop 1 1/2 oz. Brandy 1/2 oz. Stasero Apple Syrup 1/2 oz. Stasero Cherry Syrup 1/2 oz. Vodka Splash of Orange juice Shake over ice, Strain into a cocktail glass

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Margaritas Kool Kiwi Margarita Berry Blackberry Margarita

Passionate Peach Margarita Margarita Madness

Racy Raspberry Margarita Scrumptious Strawberry Margarita

Look for these icons for a Low Carb, Reduced Sugar and/or Sugar Free Syrup subsitute. Island Breeze Low Carb Substitute Reduced Sugar Substitute Stasero Sugar Free Substitute

Kool Kiwi Margarita 2 oz. Mr. C.’s Kiwi Margarita Mix 1 oz. Premium Tequila 5 oz. Club Soda Pour into a tall glass over ice Garnish with a mint sprig For a perfect Kiwi Daiquiri blend 3 ounces Mr. C.’s Kiwi Margarita Mix with 1 ounce light rum. Add 1/2 cup ice and garnish with a slice of kiwi or a slice or lime.	^ back to top ^ Berry Blackberry Margarita 1 oz. Mr. C.’s Blackberry Margarita Mix 1 oz. Mr. C.’s Raspberry Margarita Mix 1 oz. Premium Tequila Blend with ice and pour into a glass rimmed with Stasero Raspberry Shakable Topping For a perfect Blackberry Daiquiri blend 3 ounces Mr. C.’s Blackberry Margarita Mix with 1 ounce light rum. Add 1/2 cup ice and garnish with blackberries or a slice or lime.
Passionate Peach Margarita 2 oz. Mr. C.’s Peach Margarita Mix 1 oz. Premium Tequila 1/2 oz. Passion Fruit Juice Blend with ice and serve Garnish with a peach slice and maraschino cherry For a perfect Peach Daiquiri blend 3 ounces Mr. C.’s Peach Margarita Mix with 1 ounce light rum. Add 1/2 cup ice and garnish with a slice of peach or a slice or lime.	^ back to top ^ Margarita Madness 3 oz. Mr. C.’s Margarita Mix 1 oz. Premium Tequila 1/2 cup ice Blend or shake until frothy Pour into a salt rimmed glass
Racy Raspberry Margarita 2 oz. Mr. C.’s Raspberry Margarita Mix 1 oz. Rum 1/2 oz. Meyers Rum Blend with ice and serve Garnish with a slice of pineapple and cherry For a perfect Raspberry Daiquiri blend 3 ounces Mr. C.’s Raspberry Margarita Mix with 1 ounce light rum. Add 1/2 cup ice and garnish with raspberries or a slice or lime.	^ back to top ^ Scrumptious Strawberry Margarita 2 oz. Mr. C.’s Strawberry Margarita Mix 1 oz. Premium Tequila 2 oz. Heavy Cream Blend with ice and serve Top with whipped cream For a perfect Strawberry Daiquiri blend 3 ounces Mr. C.’s Strawberry Margarita Mix with 1 ounce light rum. Add 1/2 cup ice and garnish with strawberries or a slice or lime.

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Martinis Chili-Lime Martini Sweet and Sour Party Punch

Classic Bloody Mary Mix Blackberry Pina Colada

Classic Shirley Temple Roy Rogers

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Chili-Lime Martini 1 ounce premium tequila 5 ounces Stasero Chili-Lime Syrup Add Ice to shaker Add tequila and syrup Shake vigorously and strain into a 6-ounce martini glass Garnish with a slice of lime	^ back to top ^ Sweet and Sour Party Punch (serves 16 party-ers) 40 oz. Mr. C.’s Sweet and Sour Ready to Use Mix 40 oz. Orange Juice 40 oz. Pineapple Juice 2 oz. Orgeat Syrup 2 ounces Mr. C.’s Raspberry Margarita Mix or Mr. C.’s Grenadine Syrup 3 Cups Ice Add alcohol of choice to taste
Classic Bloody Mary Mix 3 oz. Ice 3 oz. Mr. C.’s Bloody Mary Mix 1 oz. Premium Vodka Pour into a glass rimmed with yellow salt and garnish with lime wheel	^ back to top ^ Blackberry Pina Colada 1oz. Mr. C.’s Blackberry Margarita Mix 3 oz. Mr. C.’s Pina Colada Mix 1 oz. Premium Rum Blend with ice and serve in a tall glass Garnish with pineapple, cherry and a lime wheel For an exotic Blackberry Chi-Chi, use Premium Vodka instead of Rum.
Classic Shirley Temple 5 oz. 7-Up or Sprite 1 oz. Mr. C.’s Grenadine Syrup Pour in tall glass over ice	^ back to top ^ Roy Rogers 5 oz. Coke or Pepsi 1 oz. Mr. C.’s Grenadine Syrup

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Mocktails Melon Spritzer Grape Ice

Banana Kiwi Chocolate Pudding

Chilly Nut

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Melon Spritzer 12 oz wine glass 1 oz Stasero Melon Syrup 4oz Club Soda Fill with chilled white wine	^ back to top ^ Grape Ice 3 oz Stasero Grape Syrup 3 cups ice Put into a blender and mix well Spoon in a dish and freeze for 1 hour
Banana Kiwi Chocolate Pudding 1/2 ounce Stasero Banana Syrup 1/4 ounce Stasero Kiwi Syrup 1/4 ounce Chocolate Syrup Combine with ice in blender Serve in a chilled glass	^ back to top ^ Chilly Nut 12 oz cup 1 oz Stasero Café Mexico Syrup 1/2 oz Stasero Hazelnut Syrup 1 oz espresso Fill with half and half

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Lattes English Toffee Latte White Russian Latte Caramello Latte White-Macadamia Latte French Toast Latte Cinnamon Roll Latte Butterfinger® Latte Island Rum Latte Hazelnut Roll Latte Hazelnut Latte Maple Banana Split Latte

Mochas Snowy Mocha Irish Cream Mocha Raspberry Mocha Double Chocolate Mocha Apple Cider Classic Spiced Apple Cider Caramel Apple Cider Green Spiced Apple Cider Chilled Green Spiced Apple Cider Vanilla Spiced Apple Cider

Hot Chocolate Gourmet Hot Chocolate Chocolate Mint Hot Chocolate Classic Hot Cocoa Choco-Vanilla Hot Cocoa Raspberry Hot Cocoa Caramel Twist Hot Cocoa White Hot Chocolate French Twist Hot Cocoa Double Trouble Chocolate Cocoa Steamers Hazelnut Steamer

Look for these icons for a Low Carb, Reduced Sugar and/or Sugar Free Syrup subsitute. Island Breeze Low Carb Substitute Reduced Sugar Substitute Stasero Sugar Free Substitute

Lattes

English Toffee Latte 12 oz cup 1/2 oz Stasero English Toffee Syrup 1 oz Espresso Fill with steamed milk and top with foam	^ back to top ^ White Russian Latte 12 oz cup 1/2 oz Stasero White Chocolate Syrup 1/2 oz Stasero Tiramisu Syrup 1 oz Espresso Fill with steamed milk and top with foam
Caramello Latte 12 oz cup 1/2 oz Stasero Caramel Syrup 1/2 oz Stasero Vanilla Syrup 1 oz Espresso Fill with steamed milk and top with foam	^ back to top ^ White-Macadamia Latte 12 oz cup 1/2 oz Stasero White Chocolate Syrup 1/2 oz Stasero Macadamia Nut Syrup 1 oz Espresso Fill with steamed milk and top with foam
French Toast Latte 12 oz cup 1/2 oz Stasero Vanilla Syrup 1/2 oz Stasero Cinnamon Syrup 1 oz Espresso Fill with steamed milk and top with foam Sprinkle Stasero Cinnamon powder on top	^ back to top ^ Cinnamon Roll Latte 12 oz cup 1/2 oz Stasero Caramel Syrup 1/2 oz Stasero Cinnamon Syrup 1 oz Espresso Fill with steamed milk and top with foam Sprinkle Stasero Cinnamon Powder on top
Butterfinger® Latte 12 oz cup 1/2 oz Stasero Peanut Butter Syrup 1 oz Espresso Fill with steamed milk and top with foam	^ back to top ^ Island Rum Latte 12 oz cup 1/2 oz Stasero Island Run Syrup 1 oz Espresso Fill with steamed milk and top with foam
Hazelnut Roll Latte 12 oz cup 1/2 oz Stasero Caramel Sryup 1/2 oz Sasero Hazelnut Sryup 1 oz Espresso Fill with steamed milk and top with foam	^ back to top ^ Hazelnut Latte 12 oz cup 1 oz Stasero Hazelnut Syrup 1 oz Espresso Fill with steamed milk and top with foam
Maple Banana Split Latte 12 oz. cup 1/2 oz. Stasero Banana Syrup 1/2 oz. Stasero Maple Syrup 1 oz. Espresso Fill with steamed milk and top with whipped cream. Sprinkle Stasero Toasted Coconut on top of whipped cream	^ back to top ^

Mochas

Snowy Mocha 12 oz cup 1/2 oz Stasero White Chocolate Syrup 1oz Espresso Fill with Steamed milk and top with foam Sprinkle Stasero Chocolate Powder on top	^ back to top ^ Irish Cream Mocha 12 oz cup 1/2 oz Stasero Irish Cream Syrup 1/2 oz Stasero Chocolate Syrup 1 oz Espresso Fill with steamed milk and top with whipped cream
Raspberry Mocha 12 oz cup 1/2 oz Stasero Chocolate Syrup 1/2 oz Stasero Raspberry Syrup 1 oz Espresso Fill with steamed milk and top with whipped cream Sprinkle Stasero Raspberry Powder on top	^ back to top ^ Double Chocolate Mocha 12 oz cup 1 oz Stasero Chocolate Syrup 1 oz Espresso Fill with steamed chocolate milk and top with whipped cream

Apple Cider

Classic Spiced Apple Cider 1 scoop (or one heaping tablespoon) of Stasero Spiced Apple Cider Mix 5 ounces boiling hot water Stir and garnish with cinnamon stick	^ back to top ^ Caramel Apple Cider 1 scoop (or one heaping tablespoon) of Stasero Spiced Apple Cider Mix 5 ounces boiling hot water 1/2 ounce Stasero Caramel Syrup Stir and garnish with cinnamon stick
Green Spiced Apple Cider 1 scoop (or one heaping tablespoon) of Stasero Spiced Apple Cider Mix 5 ounces boiling hot water 1/2 ounce Stasero Line Syrup Stir and garnish with cinnamon stick	^ back to top ^ Chilled Green Spiced Apple Cider 2 scoops (or one heaping tablespoon) of Stasero Spiced Apple Cider Mix 2 ounces boiling hot water Dissolve Stasero Apple Cider Mix in hot water In a 12 ounce glass, add ice and club soda Add Stasero Apple Cider mixture to club soda Stir and enjoy
Vanilla Spiced Apple Cider 1 scoop (or one heaping tablespoon) of Stasero Spiced Apple Cider Mix 5 ounces boiling hot water 1/2 ounce Stasero Vanilla Syrup Stir and garnish with cinnamon stick	^ back to top ^

Hot Chocolate

Gourmet Hot Chocolate 12 oz cup 1 oz Stasero Chocolate Syrup 1/2 oz Stasero Vanilla Syrup Fill with steamed milk and top with whipped cream	^ back to top ^ Chocolate Mint Hot Chocolate 12 oz cup 1 1/2 oz Stasero Chocolate Mint Syrup Fill with steamed milk and top with whipped cream
Classic Hot Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Chocolate Topping over whipped cream	^ back to top ^ Choco-Vanilla Hot Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero Vanilla Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Chocolate Topping over whipped cream
Raspberry Hot Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero Raspberry Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Raspberry Topping over whipped cream	^ back to top ^ Caramel Twist Hot Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero Caramel Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Cinnamon Topping over whipped cream
White Hot Chocolate 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero White Chocolate Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero White Chocolate Topping over whipped cream	^ back to top ^ French Twist Hot Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero French Vanilla Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Toasted Coconut Topping over whipped cream
Double Trouble Chocolate Cocoa 1 scoop (or one heaping tablespoon) of Stasero Hot Cocoa Mix 6 ounces hot water 1/2 ounce Stasero Chocolate Syrup Stir or whip until dissolved Garnish with whipped cream Sprinkle Stasero Chocolate Topping over whipped cream	^ back to top ^

Steamers

Hazelnut Steamer 12 oz cup 1 oz Stasero Hazelnut Syrup Fill with steamed milk Sprinkle with Stasero Vanilla Powder

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Italian Sodas Creamsicle Soda Strawberry Kiwi Soda Blackberry Sour Cream Soda Irish Rose Cream Soda

Cran-Raspberry Soda Peaches & Cream Soda Root Beer Float Cream Soda Fruit Salad Soda

Watermelon Soda Key Lime Cream Soda Mango Tango Salsa Soda Strawberry Peach Cobbler Soda Cherry Coke Soda

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Creamsicle Soda 12 oz glass Fill glass with ice 1 oz Stasero Orange Syrup 1/2 oz Stasero Vanilla Syrup 1/2 oz half-n-half Fill with Club Soda Top with whipped cream	^ back to top ^ Strawberry Kiwi Soda 12 oz glass Fill glass with ice 1 oz Stasero Kiwi Syrup 1 oz Stasero Strawberry Syrup Fill with Club Soda
Blackberry Sour Cream Soda 12 oz glass Fill glass with ice 1 oz Stasero Lemon Syrup 1/2 oz Stasero Blackberry Syrup 1/2 oz half and half Fill with Club Soda Top with whipped cream	^ back to top ^ Irish Rose Cream Soda 12 oz glass Fill glass with ice 1/2 oz Stasero Raspberry Syrup 1/2 oz Stasero Irish Cream Syrup 1/2 oz half and half Fill with Club Soda Top with whipped cream
Cran-Raspberry Soda 12 oz glass Fill glass with ice 1 oz Stasero Cranberry Syrup 1 oz Stasero Raspberry Syrup Fill with Club Soda	^ back to top ^ Peaches & Cream Soda 12 oz glass Fill glass with ice 1 oz Stasero Peach Syrup 1/2 oz half and half Fill with Club Soda Top with whipped cream
Root Beer Float Cream Soda 12 oz glass Fill glass with ice 2 oz Stasero Root Beer Syrup 1/2 oz half and half Fill with club soda Top with whipped cream	^ back to top ^ Fruit Salad Soda 12 ounce chilled glass 1/4 ounce Stasero Orange Syrup 1/4 ounce Stasero Raspberry Syrup 1/4 ounce Stasero Peach Soda 1/4 ounce Stasero Blackberry Soda 1 oz half and half Fill chilled glass with Club Soda Pour syrups over ice for colorful effect Top with half and half
Watermelon Soda 12 oz glass Fill glass with ice 2 oz Stasero Watermelon Syrup Fill with Club Soda	^ back to top ^ Key Lime Cream Soda 16 oz glass Fill glass with ice 1 oz Stasero Lime Syrup 1 oz Stasero Vanilla Syrup 1/2 oz half and half Fill with Club Soda Top with whipped cream
Mango Tango Salsa Soda 1/2 ounce Stasero Mango Syrup 1/4 ounce Stasero Lime Syrup 1/4 ounce Stasero Chili Lime Syrup Combine with ice in blender and garnish with a lime wheel	^ back to top ^ Strawberry Peach Cobbler Soda 12 ounce chilled glass 1 ounce Stasero Peach Syrup 1/2 ounce Stasero Strawberry Syrup 1/2 ounce Stasero Lemon Syrup 1 ounce half and half Fill chilled glass with Club Soda Pour syrups over ice for colorful effect Top with half and half
Cherry Coke Soda 16 oz glass Fill glass with ice 1 1/2 oz Stasero Cherry Syrup Fill with cola soda Garnish with a cherry (Optional – try with lemon, chocolate and other Stasero Syrups)	^ back to top ^

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Smoothies Pina Colada Smoothie

Three Berry Delight

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Pina Colada Smoothie 16 oz glass Put into blender 2 oz Stasero Pina Colada Sryup 1 oz half and half 6 oz Club Soda 2-3 cups small ice cubes Blend well and top with whipped cream

^ back to top ^ Three Berry Delight 1/4 ounce Stasero Strawberry Syrup 1/4 ounce Stasero Raspberry Syrup 1/4 ounce Stasero Blue berry Syrup Crush with Ice in blender and serve in a chilled glass

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Milk Shakes Berry Milk Shake Orange Milk Shake

Chocolate Nut Shake

Old Fashioned Root Beery Float

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

Berry Milk Shake 16 oz glass 2-3 scoops vanilla ice cream 6 oz cold milk 2 oz Stasero Blackberry, Strawberry, Blueberry or Raspberry Syrup Put into a blender and mix 60 seconds (Optional) Add fresh or frozen berries	^ back to top ^ Orange Milk Shake 16 oz glass 2-3 scopps vanilla ice cream 6 oz cold milk 2 oz Stasero Orange Syrup Put into a blender and mix 60 seconds
Chocolate Nut Shake 16 oz glass 1 oz Stasero Hazelnut Syrup 2 cups ice 2 shots cold espresso 2 scoops chocolate ice cream	^ back to top ^ Old Fashioned Root Beery Float 1 ounce Stasero Root Beer Syrup 1.4 ounce Stasero Vanilla Syrup 5 ounces Sparkling Soda Water 1 ounce half and half Combine with ice in blender Pour into chilled glass Pour half and half over the top for a colored effect

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Teas Hot Chai Latte Raspberry Sparkle Tea Sweet Peach Smoothie

Strawberry Sensation Blackberry Heaven Lemon Lime Love

Mystic Mango Tea Hot Spiced Fruit Tea Chai Smoothie

Hot Chai Latte Mix 1 1/2 oz Stasero Chai Tea Concentrate with 8 oz of steamed milk. For extra spice, sprinkle with Stasero Cinnamon Shakable Topping.	^ back to top ^ Raspberry Sparkle Tea Add 1 oz Stasero Raspberry Tea Concentrate to 8 ounces sparkling water. Add ice and stir. Serve with your favorite cookies.
Sweet Peach Smoothie Mix 2 oz Stasero Peach Tea Concentrate with 4 oz of milk and 2 cups of ice. Blend until smooth and creamy. Serve with peaches and a dollop of whipped cream.	^ back to top ^ Strawberry Sensation Mix 1 1/2 oz of Stasero Strawberry Tea Concentrate with 8 oz of cold milk. Pour over ice and serve with warm scones.
Blackberry Heaven Mix 2 oz Stasero Blackberry Tea Concentrate with 2 scoops of ice cream. Blend until smooth and creamy. Serve with fresh blackberries and a piece of chocolate.	^ back to top ^ Lemon Lime Love Mix 2 oz Stasero Lemon Tea Concentrate with 4 oz of milk and 2 cups of ice. Add 2 slices of lime (without the peal) and blend until smooth and creamy.
Mystic Mango Tea Mix 2 oz of Stasero Mango Tea Concentrate with 4 oz of hot water. Add one scoop of your favorite vanilla ice cream, watch it melt and enjoy.	^ back to top ^ Hot Spiced Fruit Tea Mix 1 oz of any Stasero Tea Concentrate fruit flavor with 8 oz hot water.
Chai Smoothie In a blender mix 2 cups of ice, 6 oz milk, and 3 oz of Stasero Tea Concentrate. Blend until smooth.	^ back to top ^

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Main Courses Baked Ham Hawaiian Sauteed Porkchops with Sugar-Glazed Apple Endive, Stilton & Praline Salad

Linguine with Shrimp, Scallops and Macadamia Pesto

Pork Tenderloin with Rhubarb Chutney

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

^ back to top ^ Baked Ham Hawaiian 1 5lb canned ham 1/2 cup Stasero Pina Colada Syrup 2 T white horseradish 2 T mustard 1 Cup brown sugar (packed) 1/2 Cup Stasero Island Rum Syrup 1/2 t. cinnamon water Bake ham at 325 1 ½ to 2 hours until meat reaches 130-140 degrees. To make glaze: In one quart saucepan over low heat mix al other ingredients stirring often. Brush over ham frequently during the last 30 minutes of baking.

^ back to top ^ Sauteed Porkchops with Sugar-Glazed Apples 2 T flour 2 T cornmeal 1 T crushed rosemary 1 t salt 1/2 t pepper 4 pork loin or sirloin chops (1/2” thick) 2 T oil 2 T butter 2 med size red cooking apples cut into wedges 2 T Stasero Apple Syrup Mix flour and cornmeal, rosemary, salt and pepper. Coat chopps. Melt butter with oil over medium-high in a 12” skillet. Cook chops 10-15 minutes, turning once, until light brown. Remove to warm plate, but keep drippings in skillet. Over medium-high, cook apples 3 minutes with the syrup.

^ back to top ^ Endive, Stilton & Praline Salad 1 1/2 lbs. endive (5 heads) 1 cup praline halves (3 oz.) 3 tbsp. white wine or champagne vinegar 1 tbsp. Stasero Praline Syrup 1 tsp. Dijon mustard 1 extra-large egg yolk, at room temperature* 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 cup good olive oil 6 to 8 oz. English Stilton cheese, crumbled 1/4 cup whole fresh flat-leaf parsley leaves Cut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl. Toast the walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp. Whisk together the vinegar, Stasero Praline Syrup, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve. Serves 6.

^ back to top ^ Linguine with Shrimp, Scallops and Macadamia Pesto (for 4) To make Pesto: 1 Cup fresh basil leaves 2/3 cup chopped macadamia nuts 1 oz Stasero Macadamia Syrup 1/2 cup fresh oregano leaves 1/2 cup fresh parsley leaves 4 large garlioc cloves, peeled 1 teaspoon dried curshed red pepper 1/2 cup olive oil To make Pasta: 12 oz linguine 2 Tablespoons olive oil 1 pound uncooked large shrimp pealed and deveined 1 pound bay scallops 1/2 cup dry white wine 1 cup chopped seeded, peeled plum tomatoes 2 tablespoons fresh lemon juice Blend all pesto ingredients except olive poil in processor until finely chopped. Gradually add olive oil. Blend well. Put in bow, cover and chill. Heat oil in a large skillet over high heat. Add shrimp and scallops; sauté one minute. Add wine and cook two minutes. Use a slotted spoon and transfer to a large bowl. Add tomatoes and ½ cup pesto. Stir one minute. Add lemon juice and boil until think (about 3 minutes). Cook pasta according to directions, drain and add shrimps, scallops and remaining pesto.

^ back to top ^ Pork Tenderloin with Rhubarb Chutney 1 pound lean pork tenderloin 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 Tbsp red wine vinegar 1/4 cup golden seedless raisins 1/8 cup Stasero Strawberry Syrup 2 cups rhubarb, chopped Preheat oven to 350ºF. Rub pork with cinnamon, ginger, cloves, salt and pepper. Coat a nonstick, ovenproof skillet with cooking spray and warm over high heat. Add pork and sear on all sides. Transfer pan to oven, and bake until cooked through, about 25 to 30 minutes. While pork is cooking, make chutney. In a small saucepan, stir together vinegar, raisins, jam and rhubarb. Bring to a simmer over medium heat and cook until rhubarb is very tender, about 10 minutes. Carve pork into 1/4-inch slices. Yields about six slices plus 1/3 cup rhubarb chutney per serving.

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Desserts Bittersweet Chocolate Madeleines

Orange Almond Madeleines

Banana Ice Cream Snow Balls

Sugar Free/Reduced Sugar and Low Carb syrups can be substituted for most recipes.

^ back to top ^ Bittersweet Chocolate Madeleines 3/4 cup (1 1/2 sticks) unsalted butter, cut into tablespoons 5 oz. bittersweet chocolate, coarsely chopped 1 1/3 cups all-purpose flour 2 tbsp. plus 2 tsp. cocoa powder 2 tsp. baking powder Pinch of salt 4 large eggs, at room temperature 3/4 cup granulated sugar 2 tbsp. light brown sugar 1 tsp. vanilla extract Stasero Chocolate Topping for dusting To make the batter: In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 4 minutes. Remove the pan from the heat and let the butter cool until tepid. In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat and allow the chocolate to cool until tepid. Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside. Place the eggs in a medium bowl and, using a rubber spatula, stir them just until they are blended and smooth (you don't want to whip them or incorporate much air). Stir in the granulated and light brown sugars until well blended. Very gently, fold in the flour mixture all at once until just blended (do not overwork the batter). Stir the vanilla extract into the cooled butter, then add this to the batter, stirring just until combined. Stir in the melted chocolate. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes or until the batter has thickened slightly. To bake the madeleines: Use two regular madeleine pans (don't use nonstick pans) Position a rack in the center of the oven and preheat the oven to 425B0 F. Spray two madeleine pans thoroughly with nonstick cooking spray, or brush them with melted butter. Place a dollop of batter in each mold, filling them two-thirds full and mounding the batter slightly in the center. Bake, one pan at a time, for 8 to 10 minutes, or until the madeleines are set and domed in the center; do not overbake, or the madeleines will be crusty. Invert the madeleines onto a wire rack. Dust generously with Stasero Chocolate Topping and serve warm. Store in an airtight container at room temperature for up to a day, but these are best eaten while still warm. Makes about 34 cookies.

^ back to top ^ Orange Almond Madeleines 1/2 cup slivered almonds 1/2 cup granulated sugar, divided 1/2 cup all-purpose flour 1/4 tsp. Salt 5 large egg whites, at room temperature 3/4 cup (1 1/2 sticks) unsalted butter, cut into tablespoons 1/2 tsp. vanilla extract 1/4 cup Stasero Orange Syrup For the Sugar Glaze 1 cup confectioners' sugar 2 tbsp. unsalted butter, melted 3 tbsp. whole milk 1/4 tsp. Vanilla extract To make the batter: Place the almonds and 1 tablespoon of the sugar in the bowl of a food processor and blend until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, the flour, and salt and stir until well blended. Slowly whisk in the egg whites until blended. In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 5 minutes. Remove from the heat and whisk butter into the almond mixture until combined. Whisk in the vanilla extract and Fiori di Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours, until cold (or up to 24 hours). To bake the madeleines: Use two regular madeleine pans (don't use nonstick pans) Place two racks near the center of the oven and preheat the oven to 375°F. Spray two madeleine pans thoroughly with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray. Place a dollop of batter in each mold, filling them two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden brown and the centers spring back when lightly touched. Immediately remove the madeleines from the molds and place them on a wire rack to cool while you make the glaze. To glaze the madeleines: Put the confectioners' sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth. Place the rack with the madeleines on it over a baking sheet. Dip a madeleine scalloped side down in the glaze, letting the excess drip off, then place the madeleine on the cooling rack (glazed side up). Glaze the remaining madeleines. Serve the madeleines immediately, or store in an airtight container until ready to serve. Store in an airtight container at room temperature for up to a day. Makes about 24 cookies.

^ back to top ^ Banana Ice Cream Snow Balls 1/2 gallon vanilla ice cream 6 ounces Stasero Banana Syrup Stasero Toasted Coconut Scoop ice cream into 12 balls. Dip each ball into Syrup. Place on a baking sheet and freeze until frozen. Roll in Stasero Toasted Coconut. Serve frozen

Baking

Sprinkle generously over cakes and brownies immediately after cooking for a delicious flavor enhancement

Cake Frosting

Mix into cake frosting for added flavor and texture

Whipped Cream

Sprinkle moderately over whipped cream for a flavor addition or to complement the drink flavor

Cocktails

Rim martini glasses using the following steps:

1. pour Stasero Vanilla Syrup onto a plate and pour Stasero Topping onto another plate

2. Invert glass into syrup and make sure the rim is covered completely

3. Invert the glass into the plate of Stasero Topping and ensure the entire lip of the glass is covered

4. Place the glass upright

5. Pour your chosen drink into the glass and serve immediately