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, core and cut apples into 6-8 wedges. Dust apple wedges with a dry mixture of Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold pineapple juice. Roll apple wedges in Coconut Panko (code 03510) and deep fry at 375 degrees until golden brown. Serve with caramel dipping sauces. For

Spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in powdered sugar and cinnamon; set aside. Dust apple wedge with a blend of dry Tempura batter mix, sugar, and cinnamon. Then dip in prepared Tempura Batter (code 07230) mixed with cinnamon and sugar. Roll in the sweet Panko mixture and deep fry

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

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.

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