(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into 1/2-inch cubes
• 2/3 cup milk
• 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
• 1 cup raisins

Glaze:

• 2/3 cup confectioners' sugar
• 1 tablespoon half and half
• 4 drops Wilton Treatology Salted Caramel Flavor Concentrate

1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

• 1/2 cup (1 stick) butter, softened
• 1/4 cup firmly-packed dark brown sugar
• 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
• 1/4 teaspoon salt

1. In large bowl, combine flour, granulated sugar, baking powder and salt.
2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
5. Serve pancakes warm with flavored butter.

Source: Wilton Products

(Family Features) Treat your holiday guests to something special this Christmas. From mouth-watering spritz cookie recipes that will outshine the rest, to delicious hot cocoa boosted with salted caramel and an edible candy spoon on the side, you’ll be the host with the most in no time at all.

Spritz Cookies with a Little Glitz

You know gingerbread and sugar cookie, but do you recall the most impressive cookie of all? Spritz cookies are fast and fun. Use a Wilton Cookie Press to make dozens of delicious, perfectly-shaped uniform cookies quickly. Add a spritz of edible silver or gold Color Mist Food Color Spray to make them shiny and bright.

Santa’s Favorite Spritz Cookie

Indulge Santa’s sweet tooth with decadent chocolate spritz cookie sandwiches filled with a layer of peppermint icing. Take a shortcut by using decorator icing that is already flavored and ready to squeeze, perfect for the time-crunched holidays.

Ho-Ho-Hot Cocoa with a Twist

There’s nothing quite as comforting as a cup of hot cocoa on a cold winter day, but add a dash of salted caramel flavor and you’re in for a real treat. Made with velvety Dark Cocoa Candy Melts candy, steamed milk and a splash of Treatology Salted Caramel flavor, this cocoa offers just the right balance of salty and sweet.

Melt-in-Your-Mouth Sugar Cookie Spoons

The delicious taste of sweet, baked Christmas cookies is captured in the Limited Edition Sugar Cookie Flavor Candy Melts candy and made into edible candy spoons with a microwaveable Spoon-Shaped Silicone Candy Mold.

For more holiday ideas and inspiration, visit wilton.com.

Metallic Spritz Cookies

Makes: 10 dozen cookies

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups (3 sticks) butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon Wilton Imitation Almond Extract
• Silver Color Mist Food Color Spray
• Gold Color Mist Food Color Spray
• Buttercream icing
• Wilton Silver Sugar Pearls
• Wilton Gold Sugar Pearls

1. Heat oven to 350 F.
2. In medium bowl, combine flour and baking powder.
3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts; mix well. Gradually add flour to butter mixture, mixing to make smooth dough. Do not chill.
4. Place dough into cookie press using an 8-petal flower disk and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid. You will need two cookies per treat.
5. Use silver or gold Color Mist food color spray to spray cookies. Let dry, about 3-5 minutes. Turn cookies over and spray underside. Let dry, about 3-5 minutes.
6. Prepare buttercream icing or use pre-made buttercream icing. Use tip 12, cut disposable decorating bag and icing to pipe elongated beads on bottom of one cookie, following cookie shape. Sandwich two cookies together.
7. Use tip 4, cut disposable decorating bag and icing to pipe a dot in center of sandwich cookie. Top dot with either silver or gold sugar pearls.

Chocolate Peppermint Spritz Sandwich Cookies

Makes: 4 dozen sandwiches

• 2 1/2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) butter, softened
• 1 cup granulated sugar
• 2/3 cup firmly-packed brown sugar
• 1 teaspoon Wilton Pure Vanilla Extract
• 2 eggs
• Wilton Peppermint Decorating Icing

1. Heat oven to 350 F.
2. In medium bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, mixing to make a smooth dough.
4. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Cool cookies on pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.
5. Sandwich cookies together with Peppermint Decorating Icing.

Salted Caramel Hot Chocolate

Makes: 4 cups

• 4 cups milk
• 1 cup Dark Cocoa Candy Melts Candy
• 1/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate

1. In large saucepan, cook milk on medium heat until hot; remove from heat. Whisk in candy and flavor concentrate. Continue whisking until candy is melted and mixture is smooth. Serve immediately.

Sugar Cookie Candy Spoons

Makes: 24 spoons

• Wilton Sugar Cookie Candy Melts Candy (12-ounce bag)
• Wilton Christmas Candy Spoon Mold
• Wilton 12-inch Disposable Decorating Bags

1. Break 12 candy wafers in half and place in cavities of mold. Place mold in microwave and microwave at half power or defrost setting for 1 minute. Gently jiggle and lightly tap mold to smooth melted candy. Continue to microwave and tap at 30-second intervals until smooth and completely melted.
2. Alternate melting method: Melt candy in disposable decorating bag according to candy package directions. Snip a small tip off end of bag and gently squeeze bag to fill cavities with melted candy.
3. Chill filled mold until candy spoons have hardened, about 10-15 minutes. Place mold on flat surface and gently push on bottom of cavities to release candy.

These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1 egg
• 1 teaspoon vanilla extract
• Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
• Smucker's Sundae Syrup Chocolate Flavored Syrup
• Pecan chips for sprinkling
• Sea salt crystals for sprinkling

Preparation

1. HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
2. COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
3. REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
4. CUT into bars and store covered in the refrigerator.

Cook Time

45 minutes

Serves

Servings 40

Notes, Tips & Suggestions

Rebecca F., Bartlett, Ill.

Source

Eagle Brand