Make an ice cream sandwich using your favorite ice cream and two slices of pound cake. Wrap tightly in plastic wrap pressing on the edges of the cake to seal in the ice cream. Freeze for 2-3 hours. Unwrap frozen sandwiches and dip into prepared Tempura Batter (code 07230). Deep fry at 375 degrees for

Caribbean Coconut Panko Apple Cobbler

Mix Upper Crust Coconut Panko (code 03510) with melted butter and brown sugar; blend lightly. Top your favorite peach (or apple) cobbler and bake @ 400°F until golden brown. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Mix Authentic Japanese Panko (code 01020) with melted butter, sugar and cinnamon, blend lightly. Texture should be like light wet sand. Top your favorite apple or peach cobbler and bake at 400°F until golden. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Enjoy this delicious twist on the classic apple pie. Instead of a top crust use Coconut Panko (code 03510) as the top. Blend melted butter into Coconut Panko and spoon on top of pie filling. Bake the pie as usual The coconut panko will provide a crispy topping to your pie with a unique apple

Peel and cut fresh pumpkin into 3-inch long, 1-inch thick pieces. To water add cinnamon, cloves and orange rind and bring to a slow boil; add pumpkin pieces and cook until tender; remove pumpkin from water and place on a dish to cool. To prepare batter, combine Tempura Batter (code 07230) with brown sugar and

Prepare Tempura Batter (code 07230). Dip Oreo cookies in batter then deep fry at 375°F for 2-3 minutes until golden brown. Serve immediately with a fruit sauce or with ice cream. For extra crispiness roll in Authentic Panko (code 01020) after the tempura dip.

Scoop your favorite ice cream into 1/2 cup sized balls and re-freeze until firm, about 1-2 hours. Spray Authentic Japanese Panko (code 01020) with oil and combine with cinnamon, sugar and walnuts or unsweetened coconut flakes; set mixture aside. Beat egg whites until foamy. Immediately dip ice cream into egg whites then roll in the

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Slice pears in half and core. Place skin-side down in baking dish and brush with orange preserves and melted butter. In a medium bowl combine Authentic Japanese Panko (code 01020), rolled oats, cinnamon, nutmeg, and brown sugar; cut in cold butter with fork until mixture resembles coarse crumbs. Spoon the panko mixture on top of