sign in sign up
<<
Home , Frozen custard, Ice cream float, Peach Melba, Raspberry Ripple, Soft serve

Guide to & Yogurt

Plus: - Hard Ice Cream Recipe’s - Guide to Costing Items - Menu Idea’s - Vendor Links

What’s New: Yogurt The Next Generation Yogurt is back with a vengance! With this there are plenty of new idea’s and toppings to go with it. Contact Peck Food Service to find out how to get in on this craze! Welcome

Begun by our father,Steven S. Peck in 1954, our history in the Food Service Industry has followed a very traditional path. A path very similar your own,start with a dream,work hard and treat people with honesty and respect. As he brought 6 of his children into his profession he taught us these values and many more.

While our Industry has changed a lot over the years ,his dream and his values guide us to this day. Peck Food Service is not only our livelihood,it is our passion. We recognize that the relationship between distributor and customer is a partnership, we need each other to succeed. You have many choices in today’s business climate, but very few that offer you the personal touch a family distributor can. We pride ourselves on friendly and dependable service, product selection, knowledge and availability as well as competitive pricing. While many refer to us as the “Ice Cream Guys” as we specialize in the ice cream, , and the fast food industry, we have continued to meet your needs with our expanding restaurant selection of canned, fresh and frozen lines of fruits, vegetables, meats, cheeses, dairy, bakery and more.

Thank you for taking a moment to review our catalog, your input and questions are always welcome. In closing, let us say, we are all part of a community, a friendly industry that brings family and friends together. Whether it’s dining out for a quick meal or an ice cream for , we put smiles on peoples faces, that’s what it’s all about, welcome to our family.

Scott Peck Sales Manager

Page 1 General Terms Ice Cream

American ice cream has more milk and less cream than most French and Ita- lian ice creams and (except for frozen ) is usually made without eggs. Besides milk (fresh, condensed, or dry) and cream, commercial American ice cream contains sugar, plus flavorings, stabilizers, and plenty of air. (Most ice cream types should be at least 5 percent air or they’ll be rock hard: the U.S. government allows air to constitute of to 50 percent of ice cream’s total volume.) Frozen Yogurt Ice cream made with an egg-cus- A mostly commercial product, tard base (at least 1.4% egg yolks), containing basically the same ingre- which gives the dessert body and dients as ice cream but with yogurt silkiness. Must contain a minimum added and a lower percentage of of 10% milkfat and weigh not less butterfat. than 4.5 pounds per gallon.

Sorbet Also known in the United States as water ice, sorbet is made without any dairy products whatsoever, though egg whites are sometimes incorporated to give it body.

Smoothie A blended and sometimes sweete- ned beverage made from fresh fruit (fruit smoothie) and in special cases can contain or peanut A sweet, cold beverage which is butter. In addition to fruit, many made from milk, ice cream or iced smoothies include crushed ice, milk, and flavorings or sweeteners frozen fruit, honey or contain syrup such as fruit syrup or chocolate and ice ingredients. sauce.

Slush A Icy Freeze made with a Neutral Slush base (sweetened or unsweetened) and an added varie- ty of flavors. www.peckfoodservice.com Page 2 General Terms Cake Cone Is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten without a bowl or spoon. This cone comes in many sizes to suit your needs. Waffle Cone Waffle cones are made with a high grade blend of cake and pastry flours, dark brown sugar brings which brings a sweeter taste (molas- ses occurs naturally in brown sugar but artificially adding molasses produces a burnt/bitter aftertaste) and shortening (The more short- ning the cone has will reduce shelf life and causes cone to lose fresh taste/smell aslo shortening increases fragility). Waffle Bowl Made with the same formula as the Waffle Cone with a unique bowl design for easier serving for the customer. Also Available Cook i e Con e Pr ezel Con e S ugar Con e

Hint You can order cone signs at: http://www.joycone.com/content/ice-cream-cone-point-purchase-posters Other Items to Bottom with

Besides cones and dishes there are many other items you can put on the bottom of your Ice Cream or . Above you can see some of the many items we off er like Shortcake Shells, Brownies, Cake Bowls, Apple Dumpling, and Cake rolls. Some of these come in many varieties and can be used in diff erent ways. Make sure to ask your sales representa- tive for any questions you might have! Page 3 General Terms Understanding Overrun Butterfat Ice cream is a product wherein the fluid volume factor differs from the The usual term for the fat content actual weight because of the amount of air retained by the product that is of milk or mix. Fourteen-percent normally called overrun. butterfat means that one hundred • at 100% overrun - a gallon of ice cream weighs 4.60 pounds/gallon pounds of mix or other dairy pro- • at 90% 11 4.85 pounds/gallon ducts contain fourteen pounds of • at 80% II 5.10 pounds/gallon milkfat by weight. • at 70% 11 5.41 pounds/gallon • at 60% 11 5.71 pounds/gallon Dipping Loss • at 50% II 6.10 pounds/gallon When dipping hard ice cream, Two fluid ounces of a #16 scoop at 100% or weighs 1.12 ounces some of the air is squeezed out. • at 90% 1.20 ounces The resulting loss in volume is ca- • at 80% 1.28 ounces lled dipping loss. It may be twenty- • at 70% 1.34 ounces percent or more. • at 60% 1.40 ounces • at 50% 1.50 ounces Simple Syrup As seen by the above” figures, although the size of scoop of fluid ounce volume remains constant, the weight factor increases with the loss of vo- A solution of water and sugar used lume of air. Ice cream is purchased by volume and by weight. to dilute concentrated syrups and toppings. Assume a gallon of ice cream cost $4.00 - this would mean that a IVz gallon container of bulk ice cream would cost $10.00. However, as seen by the weight factor if this 2!4 gallon container were at 100% overrun, it Con e D ip s would weigh 4.6 pounds to the gallon and would have a 2V2 gallon contai- Cone Dips are popular as the coa- ner weighing 11.5 pounds or 185 ounces; by weight you would be paying $.54 per ounce. ting for soft serve dipped cones and sundaes. They have also been 1. Overrun figured by weight: used traditionally to coat other novelty standards such as choco- weight of mix - weight of ice cream / weight of ice cream x 100 late dipped frozen bananas, and as eg. an ice cream ingredient. Increasin- gly, cone coats are being used in 2. Overrun figured by volume: more creative applications such as in Mix-ln preparations, and even volume of ice cream made - volume of mix used/volume of mix used X 100 to coat frozen pastries in casual eg. dining .

Did You Know...... Th e biggest ice-cream sundae ever made was 12 feet high! Th e ice-cream cone is one of the most environmentally It took 4,667 gallons of ice cream and 7,000 pounds of friendly forms of packaging toppings More ice-cream is sold on Sunday than any other day of Th e most popular fl avour by far is Vanilla, followed by the week Chocolate, Strawberry and Neapolitan Th e average number of licks to polish off a single scoop Britain is Europe’s third biggest consumer of ice-cream at ice-cream cone is approximately 50 around 8 litres per person Th is amount of indulging is dwarfed by the American average of 21 litres! Page 4 Weighing Out Hard & Soft Serve I.C. Original Ice Cream Scoop model 1010-ZT To the left you can see Zeroll’s line Model 1010-ZT of Teflon Ice Crem Scoops. Each scoop is color coated by size. Item 1010-ZT - Size 10 20 portions per gallon of ice cream To figure out the costs of your Brown End Cap Weight: 4oz / 113.39 g Ice Cream you should choose the proper scoop to use. As you can Original Ice Cream Scoop model 1012-ZT see they give you an aproximate Model 1012-ZT amount of scoops per gallon of Ice cream for each unit. Item 1012-ZT - Size 12 24 portions per gallon of ice cream Blue End Cap Below shows an Ice Cream scale for Weight: 3oz / 85.04 g soft serve. There are adapters that can be added to hold the cone also. Original Ice Cream Scoop model 1016-ZT Model 1016-ZT This wil help guide you to make sure you are not putting too pro- Item 1016-ZT - Size 16 duct per size of cone. 32 portions per gallon of ice cream Green End Cap Weight: 2½oz / 70.87 g

Original Ice Cream Scoop model 1020-ZT Model 1020-ZT

Item 1020-ZT - Size 20 40 portions per gallon of ice cream Gold End Cap Weight: 2oz / 56.69 g

Original Ice Cream Scoop model 1024-ZT Model 1024-ZT

Item 1024-ZT - Size 24 48 portions per gallon of ice cream Silver End Cap Weight: 1½oz / 42.52 g All These Items Original Ice Cream Scoop model 1030-ZT Model 1030-ZT Can Be Item 1030-ZT - Size 30 Purchased at 60 portions per gallon of ice cream Red End Cap Peck Food Service Weight: 1oz / 28.34 g

Please Contact Your Sales Rep. at 1-800-732-7325 Page 5 * Information from www.zeroll.com Con e Pack s Helpful Information Secure your food costs by setting up your recipies and sticking with them. By doing this you keep item consistancy for your customers and you will be able to bring your food costs under control by being able to set proper pricing. Below is a chart for breakdowns of pack sizes for syrups, shake bases, slushes and how many servivngs you will be able to get from each size and product. See item breakdown formulas in this guide. Pack Size Breakdown Yield Yield 1oz. 1 1/2oz. Pack Per Per Servings Servings Can Case Per Case Per Case Dispenser Pack Between 100 and 132 cones or cups # 5 Tin R.T.U. 1 3/4qts. 2 2/3gals. 306 204 sealed in a poly bag and packed in Packed 6 Per Case (51oz.) a box designed to fit most counter- top dispensers. # 10 Tin R.T.U. 3/4gal 4 1/2gals. 576 384 Bulk Pack Packed 6 Per Case (96oz.) Cones or cups stacked in layers # 10 Tin Dilute 1 to 1 1 1/2gals. 9gals. 1152 768 and enclosed in a poly bag. Self- supporting inner packing designed Packed 6 Per Case (192oz.) to permit dispensing right from the box. 1/2 Gallon Dilute 1/2 to 1 3/4gal. 4 1/2gals. 576 384 Packed 6 Per Case (96oz.) Sleeve Pack Between 20 and 25 cones or cups 1/2 Gallon Dilute 1 to 1 1gal. 6gals. 768 512 to a row. Each row is wrapped in Packed 6 Per Case (128oz.) machine sealed film. The machine sealed film provides a tamper evi- dent pack, extends shelf life and 1/2 Gallon Dilute 2 To 1 1 1/2gals. 9gals. 1152 768 that just baked fresh taste. This Packed 6 Per Case (192oz.) pack is designed for use with freezer top, side mount, tube dis- pensers, or our new countertop. 1 Gallon R.T.U. 1gal. 4gals. 512 341 Packed 4 Per Case (128oz.)

1 Gallon Dilute 3 to 1 4gals. 16gals. 2048 1365 Packed 4 Per Case (512oz.)

1 Gallon Dilute 5 to 1 6gals. 24gals. 3072 2048 Packed 4 Per Case (768oz.) Page 6 Hard Ice Cream and Soft Serve Mix While in storage soft serve ice cream should be kept at 35 degrees and hard ice cream should be held at -10 degrees

Soft service ice cream has dating of 7-10 days keep an eye on your rotation.

For service hard ice cream cabinet temperature should be raised to +10 degrees for easier scooping.

Butterscotch and Carmel Toppings Butterscotch and Caramel Fudge Toppings have their own distinct fl avor and color.

Th ey have exceptional consistency and a creamy fl avor profi le.

Th ey can be served at room temperature or warmed to 90-130°F

Chocolate Syrups Choc. syrup is ready to use ( by Ladle or pump )

Can be diluted with water to get right consistency. (If too thick under refrigeration)

Should be refrigerated at 35 degrees aft er opening.

Peanut Butter and Walnut Topping Peanut Butter can be used right out of the can as a topping, variegate or background fl avor.

Walnuts in Syrup are concentrated and should be cut one to one with Simple Syrup.

Marshmallow Topping Creamy white Marshmallow Toppings come in several convenient packa- ges in RTU or Concentrated.

Marshmallow products are concentrated and can be cut with water or Sim- ple Syrup to coat sundaes beautifully.

Fruit Toppings Should be diluted 1 to 1 with Simple Syrup. Unless toppings are ready to use.)

Stored at room temp. until opened. Once opened should be sealed and put in cooler at about 35 degrees.

Flavors - Walnut, Black Raspberry, Pineapple, Cherry, Carmel, Butters- cotch, Blueberry, Strawberry, Black Raspberry. Con es Always store in a cool dry area. When opened keep covered until needed. End of year any unopened cases should be wrapped in plastic bag and stored as high as possible in cool dry area. Open cases will not last until the next season.

Hot Fudge Before opening soak in hot water for 1 Hour.(If busy this saves time.

Served in warmer at 140 degrees.

Check water level in warmer, fudge must be steam heated or it will scorch.

Turn off over night.

Will get crust over top ( Th is protects from mold & bacteria) this will dissolve when reheated !

Can be diluted with 1 - 2oz. of water for right consistency.

Refrigeration is not necessary.

If serving hot butterscotch or carmel follow same directions.

Please note these are generalized instructions. Make sure to check the containers of products to insure proper directions for serving and storage of your products.

Contact us at 1-800-732-7325 for any questions

Dips Th e Top Kote enrobing icing and Waffl e Cone Dip are used for dipping Belgian waffl e cones before adding ice cream.

Waffl e Cone Dips should be heated to 140°F for a smooth coating.

Before opening soak in hot water for 1/2 Hour.

Served in warmer at 105 to 110 degrees. Turn off overnight. Cones should not be held in dip for more than a 2 count.

Dips will separate , stir oft en. Page 5 Cos t in g G ui des

Con es Sundae’s

Soft Serve Regular Brownie Cost Cost Cost Mix ______Dish ______Dish ______Cone ______Mix ______Mix ______Napkin ______Topping ______Brownie ______Extras Whip Cream ______Fudge ______Dip ______Cherry ______Whip Cream ______Krunch ______Spoon ______Cherry ______Sprinkles ______Napkin ______Spoon ______Lid ______Napkin ______Total ______Lid ______Total ______Sugar/Waffl e Total ______Cone ______Turtle Hard Ice Cream Cost Shortcake Dish ______Cost Cost Mix ______Dish ______Single ______Fudge ______Mix ______Double ______Carmel ______Shell ______Triple ______Pecan’s ______Strawberry ______Cake Cone ______Whip Cream ______Whip Cream ______Waffl e Cone ______Cherry ______Cherry ______Sugar Cone ______Spoon ______Spoon ______Napkin ______Napkin ______Napkin ______Lid ______Lid ______Total ______

Total ______Total ______

Use our guides as a reference to help cost out your menu items

Page 9 Cos t in g G ui des Cost Dish ______Mix ______Chocolate ______Slush Pop & Floats Strawberry ______Cost Cost Pineapple ______Cup ______Cup ______Whip Cream ______Lid ______Lid ______Cherry ______Neutral ______Pop ______Spoon ______Flavor ______Straw ______Napkin ______Straw ______Napkin ______Lid ______Napkin ______Total ______Total ______Total ______Floats Mix ______Flurry Juicy Freeze Cost Novelties Cup ______Cost Cup ______Mix ______Quart/Pint Lid ______Candy ______Cost Neutral ______8” Spoon ______Container ______Flavor ______Napkin ______Lid ______Mix ______Lid ______Mix ______Straw ______Bag ______Napkin ______Total ______Napkin ______

Total ______Shakes / Malts Total ______Cost Smoothie Cup ______Sandwitch Cost Lid ______Cost (2) Waff er ______Mix ______Cup ______Mix ______Flavor ______Lid ______Bag ______Milk ______Neutral ______Napkin ______Straw ______Fruit ______Napkin ______Mix ______Straw ______Total ______Total ______Napkin ______

Malt ______Total ______Page 10 Opening and Closing of your store!

CLOSING THE STORE CLEANING SCHEDULES AF TER CLOSING Often the time immediately prece- Cleaning schedules make it easier to • Wash and scald pumps and jars. ding dosing is not as busy as keep your store the clean, safe place other periods of the store opera- it should be when serving ice cream • Clean salad cabinet, sandwich tions. Employees should begin the and other foods to the public. board, grill, toaster, etc dose-up procedures during this slack period- Here are some practical cleaning • Clean and sterilize refuse chute. routines that will help you get the 1. The sides of the ice cream tub job done quickly and efficiently. • Clean counter. should be scraped down to preven waste and the surfece from which BEFORE OPENING • Clean juice extractor. the ice cream is to be dipped the following day should be smooth. • Clean the ice cream cabinet — the • Clean all ice cream dippers. top, the lids, underneath the lids and 2. Container supplies should be chec- the hinges. • Empty and clean dipper well. ked and replaced, so that the store may be opened with a full stock. • Fill the dipper well with clean wa- •Wash and sterilize serviceware. ter. Place clean dippers in the well, 3. Empty or near empty tubs of ice ready for service. • Clean all coffee containers. cream should be replaced with full containers. • Place a sterilized dipper pad in • Clean and polish all metal parts. position. 4. The back bar should be fully clea- •Wash towels and leave to dry. ned. All dishes and utensils should be • Be sure glasses, dishes -and sil- washed carefully. All service surfaces verware are clean and in proper • Clean floors and floor racks. should be thoroughly washed. Free- places. zers and refrigerator doors should be •Wash sinks and drainboards. wiped dean. After dosing, the floor • Check supply of ice cream, milk, ice should be swept and carefully mop- and pressure of C02. •Throw out any spoiled food. ped or vacuumed depending upon its surface. The garbage should be • Clean cooler box and storage com- WEEKLY taken out, the bathroom cleaned and partment and put in supplies. everything left in such order that it •Windows and glass doors. can be immediately opened and re- DURING THE DAY ady for service the following day. •Back bar, shelves, mirror, wood- • Remove soiled dished right after work. SANI TATION IN STORE customer leaves. • Give floors and floor racks a good Keep in mind that a clean sto- • Wipe counter top often with clean scrubbing. re instills pride in employees and damp cloth and keep clean and dry. confidence among customers. Daily Wipe off straw holders, menu hol- • Tables, booths and chairs. and weekly cleaning should include ders, napkin holders, mixers, floors, walls and ceilings, all dispen- etc, often. Don’t let them get dirty or • Polish silverware. sing and refrigeration equipment, sticky. and all mixers and pumps. • Defrost and clean ice cream • Wipe off sandwich board after each wells. Proper care and maintenance of the use. equipment will keep operating ex- • Clean store rooms, and inspect penses down and avoid costly “down • Keep cafainet tops dean. “Wipe off food supplies. time” due to equipment failure. Add all spilled foods at once. Wipe syrup oil to any motors and check belts, Jar tops —keep free from sticky • Clean cellar thoroughly. wires and seals. drops of syrup. Empty refuse contai- ner often and clean before replacing. • Clean the rear yard or rear entran- It’s also vital to thoroughly dean ce. all counters, tables and chairs • Keep garbage can tightly covered. frequently. Customers may leave retailer than eat in a restaurant that appears unclean. Page 11 Turn Your Trash Into Cash!

Use Your Broken Pieces Of Cake, Sugar, Waffle Cones & Burry Wafers for New Menu Item’s

NUTTY BUDDY - Artic Swirls

Add 1- ounce of Broken Waffle or Sugar Cones and 1- ounce of Oringer # 40523 Waffle Cone Dip and ounce of chopped nuts to a medium Artic Swirl blend together for a NUTTY BUDDY ARTIC SWIRL

NUTTER BUTTER - Sundae or Artic Swirls

Add 1-1/2 ounces of Oringer # 421 Peanut Butter over a medium sundae drizzle 1-1/2 ounces of broken CAKE CONE pieces over the top of the sundae for a NUTTER BUTTER SUNDAE

Add 1-1/2 ounces of Oringer # 421 Peanut Butter and 1-ounce of broken CAKE CONES into a medium Artic Swirl blend together for a NUTTER BUTTER ARTIC SWIRL

Add 1 ounces of Oringer # 421 Peanut Butter and 1 ounce of Oringer # 509 Oringer RTU Marshmallow and 1 ounce of broken CAKE CONE pieces to a medium Artic Swirl blend together for a FLUFFER NUTTER ARTIC SWIRL

ICE CREAM SANDWICH - Artic Swirl

Add 1-ounces of Oringer # 40523 Waffle Cone Dip and 1-ounce of broken BURRY WAFERS into a medium Artic Swirl blend together for a ARTIC SWIRL

WAF FLE CHIPS

Sell Baggies of Waffle Chips one broken up Waffle Cone in a bag for $0.50 -$0.75

ADD A BAG OF WAFFLE CHIPS TO ANY SUNDAE

The final result is a great tasting new item!

Information courtesy of Tom Zak Page 12 These traditional preparations are similar.

An is made with ice cream and a soda such as , while an ice is made from flavored Symp such as Lyons Strea- Ice Cream Soda mline Syups, and ice cream. Following are basic recipes for these two items: 16oz. Ice Cream Soda 5oz. Soft serve vanilla or hard vanilla loz. Milk 2oz. Lyons Streamline Syrup Root Beer Float 10oz. Carbonated Water loz. Whipped Cream 16oz. Root Beer Float 5oz. Soft serve vanilla or hard vanilla Put two ounces of Lyons Streamline Syrup in the 10oz. Root Beer bottom of a 16 oz. glass or to-go cup. Add soda 1 oz. Whipped cream water, stirring as you pour to within 3 inches of the top of the glass. Add 2 #16 scoops of finn ice cream Add Root Beer to within 3 inches of the top slowly into the glass so that it is partially submerged. of a 16 oz. glass or to-go cup. Slowly add 2 The soda water will start reacting with the ice cream #16 scoops of firm . Top with to create a foamy head. Top with whipped cream. whipped cream.

PagePage 10 13 All sundaes should be Sundae’s gamished with whipped cream topping and a cherry

BROWNIE SUNDAE

1 2x2 inch Brownie Square 6oz Vanilla ice cream PEANUT BUTTER 2oz Mallo Creme topping OLD FASHIONED BROWNIE SUNDAE 2oz Hot Fudge Topping SURPRISE 1 -2” x 2“ Brownie Square 6oz Vanilla ice cream 8oz Vanilla ice cream 2oz Mallo Creme topping 1oz Maraschino Topping 2oz Hot Fudge Topping 1oz Pineapple Topping 2 oz Peanut Butter Topping 1 oz Strawbeny Topping

APPLE WALNUT SWEETIE TIN ROOF SUNDAE 6oz Vanilla ice cream ALL AMERICAN 6oz Vanilla ice cream SUNDAE 1oz Spiced Apple Topping 2oz Hot Fudge Topping 1oz Maple Walnut Topping 1 oz Dry Peanuts 8oz Vanilla ice cream 1oz Mallo Creme Topping 1oz Strawberry Topping 1oz Blueberry Topping

PEACHY TREAT TURTLE PIE 6oz Vanilla ice cream 6oz Vanilla ice cream 1oz Cmshed Topping 1oz Caramel Topping 1oz Caramel Topping 1oz ChocolateTopping

Page 14 Novelties

Nutty Bars Ice Cream Sandwiches Mini Waffle Bowl Pies

Ingredients needed: Ingredients needed: Ingredients needed:

(recipe will make 1 nutty bar) (recipe will make 1 ice cream (recipe will make 1 mini waffle bowl sandwich) pie) 5 oz. Paper Cup 3 teaspoons o f Spanish Nuts 2 Burry Wafers* 1 Waffle Bowl 2 - 3 oz. Ice Cream 2 oz. o f Chocolate Sprinkles 2 oz. of Fudge Topping 1 oz. of Fudge 3 oz. I c e Cream 4-5 oz. I c e Cream 1 Popsicle Stick 1 Cookie Bag 1 oz. of Frosting or Whip Cream 1 oz. o f Chocolate Dip 1 oz. of Candy Topping 1 Glassine Bag Take 1 Burry Wafer and fill with 3 1 oz. of other desired topping oz. of ice cream; Place the other Using a 5 oz. paper cup put in 1 burry wafer over the ice cream; Plastic Bowl and Cover Add 2 oz. of teaspoon of nuts at the bottom; Fill Roll the ice cream in the sprinkles; fudge to the bottom of waffle bowl; 1/2 of the cup with ice cream to Place in bag and freeze; Your Ice Fill with ice cream; Add a border cover nuts; Add another teaspoon of Cream Sandwich is now ready to around the waffle bowl using the nuts and add a 1 oz. of fudge; Fill the sell! frosting or whip cream; Drizzle with balance of the cup to the rim with your most popular toppings and/or ice cream; Place popsicle stick in *2 Chocolate Chip Cookies may be candies; Place in plastic bowl, cover the center of the created Nutty Bar; substituted for the Burry Wafers. and freeze; Place in Freezer overnight or 4 hours in a blast freezer; Take frozen Nutty Your Mini Waffle Bowl Pie is now Bar and remove paper cup by dipping ready to sell! the cup in hot water; Dip Nutty Bar in chocolate cone dip, let dry, place in glassine bag and put in freezer;

Your Nutty Bar is now ready to sell!

Page 15 Cakes

INGREDIENTS: DID YOU KNOW? Vanilla Ice Cream Burry Chocolate Crunch Henry and Henry Cold Fudge was originally made from biscuits and cream. White Icing

DIRECTIONS:

1. Prechill 8” cake pan (15 to 30 minutes In freezer). 2. Using Chocolate ice cream, fill pan approximately half way then smooth to form flat layer (any flavor layer cake may replace ice cream at this stage). 3. Freeze until firm (10 to 20 minutes). 4. Spread Henry and Henry Cold Fudge over chocolate ice cream. 5. Add 4 to 6 oz. of Burry Chocolate Crunch mixture then pat down to form flat layer. 6. Fill top layer with Vanilla Ice Cream and smooth flat. 7. Freeze cake approximately 6 hours. 8. Decorate as desired. 9. Box and freeze. Ready for sale.

Page 16

BANANA SPLI T IN A SHAKE CHOCOLATE DIPPED CHERRY 9oz Vanilla ice cream 9oz Vanilla ice cream 5oz Milk 5ozMilk .5oz Banana Syrup TROPICAL BREEZE .5oz . 1oz Chocolate Syrup Topping 9oz Vanilla ice cream .5oz Cheny Symp 1 oz Cherry Topping 5ozMilk 1oz Strawberry Topping .5oz Banana Syrup 1oz Pineapple Topping

PINA COLADA

9oz Vanilla ice cream 5ozMilk CHERRIES AND CREAM .5oz Pineapple Syrup 1oz Shaved Coconut Topping 9oz Vanilla ice cream 5ozMilk .5oz Cheny Syrup .5oz Vanilla Syrup

RASPBERRY VANILLA

9oz Vanilla ice cream 5ozMilk CHOCOLATE OREO .5oz Black Raspberry Symp .5oz Vanilla Symp 9oz Vanilla ice cream 5ozMilk .5oz Chocolate Syrup . 1oz Crushed Oreo Topping

CHOCOLATE BANANA

VERY BERRY 9oz Vanilla ice cream 5ozMilk 9oz Vanilla ice cream .5oz Banana Syrup 5ozMilk .5oz Chocolate Syrup .5oz Strawberry Syrup 1oz Mixed Beny Topping

Page 17 Recipes include soft MINT CHOCOLATE serve weight measu- 9oz Vanilla ice cream TROPICAL BERRY BLAST 5oz Milk rements. 9oz Vanilla .5oz Mint Syrup 9oz Vanilla ice cream .5oz Chocolate Syrup ice cream 7.50Z hard 4oz Milk 1oz Maple Walnut Topping 1oz Orange Juice ice cream & 5oz milk .5oz Black Raspberry Syrup .5oz Banana Syrup may be substituted. 1oz Strawberry Topping

PROTEIN POWER P-NUT BUTTER CHOCOLATE 9oz Vanilla ice cream 9oz Vanilla ice cream 5oz Tiger or Soy Milk 5oz Milk .5oz any Lyons Shake Syrup .5oz Chocolate Syrup 1 oz Peanut Butter Topping

BLACK AND TAN STRAWBERRIES & CREAM

9oz Vanilla ice cream 9oz Vanilla ice cream 5ozMilk 5oz Milk .5oz Chocolate Syrup .5oz Strawberry Symp .5oz Vanilla Syrup .5oz Vanilla Syrup 2oz Caramel Topping

VANILLA MALT CHOCOLATE RASPBERRY

9oz Vanilla ice cream 9oz Vanilla ice cream 5ozMilk 5ozMilk 5oz Vanilla Symp .5oz Chocolate Syrup . .5oz Liquid Malt Symp 5oz Black Raspberry Syrup

Information courtesy of:

Page 18 Flurry, Swirls & Other Delite’s

Butterfi nger Hawaiian Flavors 12oz. 16oz. Flavors 12oz. 16oz. Butterfinger 3 scoops 4 scoops Pineapple Topping 1 1/4oz. 2oz. Heath Bar Flaked Coconut 1 scoop 2 scoops Flavors 12oz. 16oz. Banana 1/2oz. 1oz. Heath Pieces 1 scoop 2 scoops Chocolate Covered Cherries Hot Fudge Topping 1 1/2oz. 2oz. Flavors 12oz. 16oz. Oreo Cookie Chocolate Cone Coating 1/2oz. 1oz. Flavors 12oz. 16oz. Cherry Topping 1/2oz. 1oz. Oreo Cookies 4 scoops 6 scoops Tropical M & M's Flavors 12oz. 16oz. Flavors 12oz. 16oz. Pecan Pieces 1 scoop 2 scoops M & M's 2 1/2 scoops 4 scoops Flaked Coconut 1 scoop 2 scoops Chocolate Syrup 1/2oz. 1/2oz. Banana 1oz. 1 1/2oz. Reese Pieces Chocolate Chip Cookie Dough Flavors 12oz. 16oz. Flavors 12oz. 16oz. Reese Pieces 2 1/2 scoops 4 scoops Cookie Dough Pieces 6 pieces 8 pieces Reese Cup Chocolate Syrup 1/2oz. 1oz. Flavors 12oz. 16oz. Macaroon Reese Cup 2 1/2 scoops 4 scoops Flavors 12oz. 16oz. Snickers Flaked Coconut 1 scoop 2 scoop Flavors 12oz. 16oz. Almond Slivers 1 scoop 2 scoop Snickers 2 1/2 scoops 4 scoops Vanilla Syrup 1/2oz. 1oz. Nestle Crunch Banana Split Flavors 12oz. 16oz. Flavors 12oz. 16oz. Nestle Crunch 2 1/2 scoops 4 scoops Chocolate Syrup 1/4oz. 1/2oz. Turtlettes Strawberry Topping 1/4oz. 1/2oz. Flavors 12oz. 16oz. Pineapple Topping 1/4oz. 1/2oz. Chocolate Cone Coating 1/2oz. 1oz. Banana 1/2oz. 1oz. Butterscotch Topping 1oz. 1 1/2oz. Banana Pudding Pecan Pieces 1 scoop 2 scoops Flavors 12oz. 16oz. Greman Chocolate Vanilla Wafer 2 scoops 4 scoops Flavors 12oz. 16oz. Banana 1oz. 1 1/4oz. Chocolate Syrup 1/2oz. 1oz. Flaked Coconut 1 scoop 2 scoops The Scoop Portions Are Based Pecan Pieces 1 scoop 2 scoops On Level 1 oz. Scoops! Keep Them Coming Back

With all the selections possible, plan your weekly calander at the beginning of the year. Have weekly Ice Cream Flavors, Sundae’s, Milkshakes and Flurries to keep your customers coming back week after week and looking forward to the next weeks attractions.

Market these along with your advertising and coupons to help increase sales. You will find by doing this your customers will also come up with idea’s for you to incorporate in the years to come.

Keep up with all the new items for the coming year by attending the Peck Food Service annual Food Show which is usually at the end of January. If you are a current customer you should receive a flyer sometime in December with the dates. If you are a new customer please contact our office at 1-800-732-7325 to inquire about dates and times.

Page 20 Recipe’s

For use with 2 1/2 gallons of ice cream mix. These formulas are for use with a 50% to 100% overrun. Please, keep in mind that the lower the overrun the stronger the flavor. The higher the overrun the milder the flavor. Knowing this, you can adjust quantities of flavorings accordingly to your taste. Oringer #721 French Custard Egg Base: A) A must with 10% Butterfat mix-8 oz B) Recommended with 12% Butterfat mix-6 oz C) Optional with 14% Butterfat mix-4 oz All of the following formulas will require adding all ingredients at the beginning of the batch run unless otherwise noted. Anything which is listed as “Post-Draw” is to be hand-fed as you are drawing the ice cream from the freezer. This will keep cherries, nuts, etc. whole and much more appealing. Also, date your tubs of finished ice cream for the proper rotation of stock. Add Peck Citric/Fruit Acid approximately 10 minutes into the batch cycle (Before the freezing begins) when required.

AF TER DINNER MINT AMARETTO COFFEE TRUFFLE BANANA *See Peppermint Formula + *See Amaretto Formula + Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Pecan Deluxe Chocolate- 2lbs (32 oz)-Pecan Deluxe Coffee 1 1/2 qts (48 oz)-Oringer Chiquita Coated Pepp er m int Pi eces Tr uf f l es Banana Puree 1 oz-Oringer #880 Vanilla Flavor ALMOND JOY APPLE Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base BANANA CHOCOLATE CHIP 1 qt (32 oz)-Chopped Almond Joy 1 1/2 qts (48 oz)-Oringer #600 Apple Oringer #721 French Custard Egg Base Candy Fruit Base 1 1/2 qts (48 oz)-Oringer Chiquita 1 oz-Oringer # 880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor Banana Puree 1/2 oz-Peck Citric/Fruit Acid 1 oz-Oringer #880 Vanilla Flavor ALMOND TROPICAL FRUI T 1 lb (16 oz)-Forbes Pure Chocolate Oringer #721 French Custard Egg Base APPLE COBBLER Flakes 3/4 qt (24 oz)-Oringer #609 Coconut *See Apple Formula + Fruit Base 2 lbs (32 oz)-Pecan Deluxe Cinnamon BANANA CREAM PIE 1/2 cup-Oringer Chiquita Banana Cake Crunch Pieces (Post-Draw) Oringer #721 French Custard Egg Base Puree 1/2 oz-Oringer #880 Vanilla Flavor 1/2 cup-Dole #765 Unsweetened APPLE ON A STICK 1 1/2 qts (48 oz)-Oringer #603 Pineapple Oringer #721 French Custard Egg Base Banana Puree 1 lb (16 oz)-Hillson Chopped Almonds 1 1/2 qts (48 oz)-Oringer #600 Apple 1 1/2 qts (48 oz)-Lyons Marshmallow (Frozen) (Post-Draw) Fruit Base Topping (Post-Draw) 1 1/2 oz-Oringer #305 Almond Flavor 1 1/2 qts (48 oz)-Oringer #812 2 lbs (32 oz)-Pecan Deluxe Flat Pie 1 oz-Oringer #880 Vanilla Flavor Caramel Streak (Post-Draw) Chips (Post-Draw) 1/2 oz-Peck Citric/Fruit Acid 1 oz-Oringer #880 Vanilla Flavor 1/2 oz-Peck Citric/Fruit Acid

AMARETTO APPLE PIE BANANA FUDGE Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 oz-National #370 Amaretto Flavor 1 1/2 qts (48 oz)-Oringer #600 Apple 1 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Hillson Dry Pecans Fruit Base 3/4 qt (24 oz)-Oringer Chiquita (Frozen) (Post-Draw) 2 lbs (32 oz)-Pecan Deluxe Flat Pie Banana Puree 1 oz-Oringer #305 Almond Flavor Chips (Post-Draw) 3/4 qt (24 oz)-Oringer # 806 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor Chocolate Streak (Post-Draw) 1/4 oz-National #410 Caramel Color

Page 21 Recipe’s BANANA NUT Oringer #721 French Custard Egg Base BELGIAN WAFFLE 1 oz-Oringer #880 Vanilla Flavor *See Strawberry Formula + BLACK RASPBERRY SWIRL 1 qt (32 oz)-Oringer Chiquita Banana 2 lbs (32 oz)-Pecan Deluxe Waffle *See Vanilla Formula + Puree Pieces (Post-Draw) 1 1/2 qts (48 oz)-Oringer #807 Black 1 lb (16 oz)-Hillson Dry Pecans 1 1/2 pts (24 oz)-Oringer #509 Raspberry Streak (Post-Draw) (Frozen) (Post-Draw) Marshmallow (Post-Draw) 1 lb (16 oz)-Hillson Dry Walnuts BLACK SWEET CHERRY (Frozen) (Post-Draw) BLACK CHERRY Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 1/2 qts (48 oz)-Oringer #854 Black BANANA PEANUT BUTTER 1 1/2 qts (48 oz)-Oringer #854 Black Cherry Halves (Post-Draw) Oringer #721 French Custard Egg Base Cherry Halves (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 1/2 oz-Oringer #880 Vanilla Flavor 1/2 oz-Oringer #880 Vanilla Flavor *Add the cherry syrup for more 1 1/2 qts (48 oz)-Oringer #603 (Optional) flavor. Banana Puree 1 oz-Limpert Black Cherry NFC *Also known as Bing Cherry or 1 1/2 qts (48 oz)-Reese’s Pourable 1/2- oz-Peck Citric Acid Black Bing Cherry. Peanut Butter Topping (Post-Draw) *Add the cherry syrup for more *Add 1/2 oz Peck Citric/Fruit flavor. BLACK WALNUT Acid and fresh bananas if desired. Oringer #721 French Custard Egg Base (optional) BLACK CHERRY RUM 1/2 oz-Oringer #880 Vanilla Flavor *See Black Cherry Formula + 1 1/2 qts (48 oz)-Oringer #735 Maple 1 oz-Oringer #963 Rum Flavor Walnut Base *See Brown Betty Formula + 1 oz-Oringer Black Walnut Flavor 1 1/2 qts (48 oz)-Oringer #603 BLACK FOREST Banana Puree 1 qt (32 oz)-Oringer #703 Double Rich BLONDIE 1 oz-Oringer #6275 Rum Extract Chocolate Base Oringer #721 French Custard Egg Base Flavor 1 qt (32 oz)-Oringer #854 Black 1 oz-Oringer #880 Vanilla Flavor *Cut the Apple Base in the Brown Cherry Halves (Post-Draw) 1 1/2 qts (32 oz)-Oringer #568 White Betty formula to 1 qt (32 oz). 1 oz-Oringer #301 Black Cherry WONF Chocolate Base 1 lb (16 oz)-Hillson Chopped Almonds 1 1/2 qts (48 oz)-Oringer #806 BANANA SPLI T (Frozen) (Post-Draw) Chocolate Streak (Post-Draw) Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Forbes Pure Chocolate 1 oz-Oringer #880 Vanilla Flavor BLACK RASPBERRY Flakes (Post-Draw) 3/4 qt (24 oz)-Oringer Chiquita Oringer #721 French Custard Egg Base Banana Puree 1 1/2 pts (24 oz)-Oringer #605 Black BLUEBERRY 3/4 qt (24 oz)-Dole #765 Unsweetened Raspberry Puree Oringer #721 French Custard Egg Base Pineapple 1 oz-Oringer #880 Vanilla Flavor 1 1/4 oz-Oringer #880 Vanilla Flavor 3/4 qt (24 oz)-Oringer #483 Solid Pak 1 oz-Peck Citric/Fruit Acid 2 qts (64 oz)-Oringer #606 Strawberry (Post-Draw) Blueberry Fruit Base 3/4 qt (24 oz)-Oringer #806 BLACK RASPBERRY CHEESECAKE 1 oz-Peck Citric/Fruit Acid Chocolate Streak (Post-Draw) *See Cheesecake Formula + 1/2 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #807 Black BLUEBERRY CHEESECAKE Raspberry Streak *See Cheesecake Formula + BANANA STRAWBERRY 1/2 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #802 Oringer #721 French Custard Egg Base Blueberry Streak (Post-Draw) 3/4 qt (24 oz)-Oringer Chiquita BLACK Banana Puree *See Vanilla Formula + 3/4 qt (24 oz)-Oringer #483 Solid Pak 1 1/2 qts (48 oz)-Oringer #807 Black Strawberry (Post-Draw) Raspberry Streak (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 1/2 oz-Peck Citric/Fruit Acid 1/2 oz-Peck Citric/Fruit Acid

Page 22 Recipe’s

BLUEBERRY PIE BROWNIE FUDGE BUTTERSCOTCH Oringer #721 French Custard Egg Base *See Chocolate Formula + Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pecan Deluxe Brownie 1 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pecan Deluxe Flat Pie Pieces 1 1/2 qts (48 oz)-Oringer #803 Chips (Post-Draw) 1 lb (16 oz)-Pecan Deluxe Chocolate Butterscotch Streak (Post-Draw) 1 1/2 qts-(48 oz)-Oringer #606 Chunks *Add Frozen Spanish Peanuts (Post- Blueberry Fruit Base 1 qt (32 oz)-Oringer #806 Chocolate Draw) if desired. Streak (Post-Draw) BLUEBERRY SWIRL BUTTERSCOTCH PECAN *See Vanilla Formula + BUBBLEGUM Oringer #721 French Custard Egg Base 1 1/2 qts (48 oz)-Oringer #802 1 oz-Oringer #880 Vanilla Flavor 1/2 oz-Oringer #880 Vanilla Flavor Blueberry Streak (Post-Draw) 2 oz-Oringer #933 Bubblegum Flavor 1 1/2 qts (48 oz)-Oringer #803 2 lbs (32 oz)-National #755 Bubble Butterscotch Streak (Post-Draw) Gum Tabs 2 lbs (32 oz)-Hillson Dry Pecan Halves Oringer #721 French Custard Egg Base (Frozen) (Post-Draw) 1 1/2 qts (48 oz)-Dover Blue Moon BUTTER CRUNCH Base Oringer #721 French Custard Egg Base BUTTERSCOTCH RIPPLE *Adding fresh, diced Cantaloupe is 1 1/4 pts (20 oz)-Oringer #715 Oringer #721 French Custard Egg Base an excellent idea . Butterscotch Base 1 1/2 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pecan Deluxe Butter 1 1/2 qts (48 oz)-Oringer #803 BOYSENBERRY Brittle Pieces Butterscotch Streak (Post-Draw) Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor CAFE CHILL 1 oz-Oringer #605 Black Raspberry *See Coffee Formula + Puree Oringer #721 French Custard Egg Base 1 1/2 lbs (24 oz)-Pecan Deluxe Mocha 1 1/2 qts (48 oz)-Fresh/Frozen 1 1/4 oz-Oringer #880 Vanilla Flavor or Cof fee Truf fles Boysenberries 1 pt (16 oz)-Oringer Butter Pecan Base 1 1/2 lbs (24 oz)-Pecan Deluxe 8 oz-Peck Simple Syrup 2 1/2 lbs (40 oz)-Hillson Butter Pecans Cappuccino Chips or Cappuccino 1 oz-Peck Citric/Fruit Acid (Frozen) (Post-Draw) Crunch Pieces *Fuse Boysenberries with Simple Pinch of Table Salt (Suggested to Syrup and add them about 5-6 accentuate the Pecan flavor CAPPUCCINO minutes into the batch run. Oringer #721 French Custard Egg Base *Use 3 oz-National #341 Boysenberry BUTTER RUM TOFFEE 1 oz-Oringer #880 Vanilla Flavor flavor in place of Simple Syrup and Oringer #721 French Custard Egg Base 3 oz-National #8827 Cappuccino Boysenberries 2 oz-Oringer #966 Rum Butter Toffee Flavor if desired. Flavor 2 lbs (32 oz)-Pulverized Heath Candy CAPPUCCINO BISCOTTI BROWN BETTY Bar Pieces (Post-Draw) *See Cappuccino Formula + *See French Vanilla Formula + 2 lbs (32 oz)-Pecan Deluxe Chocolate 1 1/2 qts-Oringer #600 Apple Fruit BUTTERSCOTCH Biscotti Pieces (Post-Draw) Base Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Forbes Pure Chocolate 2 lbs (32 oz)-Pecan Deluxe Flat Pie 1 pt (16 oz)-Oringer #715 Butterscotch Flakes Chips Base 1 qt (32 oz)-Oringer #509 1 qt (32 oz)-Oringer #812 Caramel 1 oz-Oringer #880 Vanilla Flavor Marshmallow (Post-Draw) Streak (Post-Draw)

Page 23 Recipe’s

CAPPUCCINO CRUNCH CARAMEL NUT *See Cappuccino Formula + Oringer #721 French Custard Egg Base CHERRY CHEESEC AKE 1 1/2 qts (48 oz)-Oringer #806 1 1/2 oz-Oringer #880 Vanilla Flavor *See Cheesecake Formula + Chocolate Streak (Post-Draw) 1 1/2 qts (48 oz)-Oringer #812 1 1/2 qts (48 oz)-Lyons Wild Cherry 2 lbs (32 oz)-Pecan Deluxe Cappuccino Caramel Streak (Post-Draw) Topping (Post-Draw) Crunch Pieces 2 lbs (32 oz)-Pecan Deluxe Chocolate- Coated Peanuts (Post-Draw) CAPPUCCINO SWIRL CHUNKY CHERRY CHEESECAKE *See Chunky Cheesecake + *See Cappuccino Biscotti Formula + CARAMEL RIPPLE 1 1/2 qts (48 oz)-Lyons Wild Cherry *Leave out the Chocolate Biscotti *See Vanilla Formula + Topping (Post-Draw) Pieces. 1 1/2 qts (48 oz)-Oringer #812 *Use 1 1/2 qts (48 oz)-#509 Caramel Streak (Post-Draw) Marshmallow instead of 1 oz. CHERRY COBBLER *See Cherry Vanilla Formula + CARAMEL TURTLE FUDGE 2 oz-National #305 Wild Cherry CARAMEL Oringer #721 French Custard Egg Base Flavor Oringer #721 French Custard Egg Base 1 qt (32 oz) Oringer #718 Carmel Base 2 lbs (32 oz)-Pecan Deluxe Cinnamon 1 qts (32 oz)-Oringer #718 Caramel 1 1/2 lbs (24 oz)-Hillson Dry Pecans Cake Crunch Pieces (Post-Draw) Base (Frozen) (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor CHERRY NUT 1 1/2 qts (48 oz)-Oringer Chocolate Oringer #721 French Custard Egg Base CARAMEL APPLE Streak Variegate (Post-Draw) *See Apple on a Stick Formula* 1 oz-Oringer #880 Vanilla Flavor 1 qt (32 oz)-Oringer #853 Red Cherry CHEESEC AKE Halves (Post-Draw) CARAMEL CASHEW Oringer #721 French Custard Egg Base 1 lb (16 oz)-Hillson Nuts (Frozen) Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 1 qt (32 oz)-Oringer #725 Cheesecake *The nuts can be the nut of your 1 1/2 qts (48 oz)-Hillson Dry Cashews Base choice or a mixed blend. (Frozen) (Post-Draw) 1/2 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #812 CHERRY P IE Caramel Streak (Post-Draw) CHERRY ALMOND TRUFFLE *See Cherry Vanilla Formula + *See Cherry Vanilla Formula + 2 lbs (32 oz)-Pecan Deluxe Flat Pie CARAMEL CRUNCH 2 lbs (32 oz)-Pecan Deluxe Chocolate Chips Oringer #721 French Custard Egg Base Tr uf f l e Pi eces 1/2 oz-Oringer #880 Vanilla Flavor 1 lb (16 oz)-Hillson Dry Almond CHERRY VANILLA (WHI TEHOUSE) 1 qt (32 oz)-Oringer #718 Caramel Pieces (Frozen) (Post-Draw) Base Oringer #721 French Custard Egg Base 1 1/4 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pecan Deluxe Chocolate CHERRY APPLE 1 1/2 qts (48 oz)-Oringer #853 Red Crisp Rice Pieces Oringer #721 French Custard Egg Base Cherry Halves-w/juice (Post-Draw) 1 1/2 qts (48 oz)-Oringer #812 1 oz-Oringer #880 Vanilla Flavor (use NO Juice for Whitehouse) Caramel Streak (Post-Draw) 1 qt (32 oz)-Oringer #600 Apple Fruit Base CHOCOL AT E CARAMEL MALTED MILK 1 qt (32 oz)-Lyons Wild Cherry Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base Topping (Post-Draw) 1 1/2 qts (48 oz)-Oringer #703 Double 1 1/2 lbs (24 oz)-Kosto Malt Powder 1/2 oz-Peck Citric/Fruit Acid 1/2 oz-Oringer #880 Vanilla Flavor Rich Chocolate Base 1 1/2 qts (48 oz)-Oringer #812 or 2 lbs (32 oz)-Forbes #287 Caramel Streak (Post-Draw) Chocolate Powder 1 1/2 oz-Oringer #880 Vanilla Flavor

Page 24 Recipe’s

CHOCOL AT E AMBUSH CHOCOL AT E-CHOCOL AT E CHI P *See Chocolate Formula + Oringer #721 French Custard Egg Base CHOCOLATE FUDGE 1 cup (8 oz)-Pecan Deluxe Chocolate- 1 1/4 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base Coated Peanuts (Post-Draw) 1 to 2 lbs-Forbes Pure Chocolate Flakes 1 1/2 qts (48 oz)-Oringer #806 1 cup (8 oz)-Pecan Deluxe Chocolate 2 lbs (32 oz)-Forbes #287 Chocolate Chocolate Streak (Post-Draw) Chunks (Post-Draw) Powder or 1 cup (8 oz)-Pecan Deluxe Chocolate 1 1/2 qts (48 oz)-Oringer #703 Double CHOCOLATE FUDGE BROWNIE Crisp Rice Pieces (Post-Draw) Rich Chocolate Base Oringer #721 French Custard Egg Base 1 cup (8 oz)-Mini Whopper Candy 1 1/2 qts (48 oz)-Oringer #707 Pieces (Post-Draw) CHOCOLATE COCONUT CARAMEL Premium Fudge Base *See Coconut Formula + 1 oz-Oringer #880 Vanilla Flavor CHOCOLATE BUTTER FUDGE 1 qt (32 oz)-Oringer #812 Caramel 2-3lbs -Pecan Deluxe Brownie Pieces 1 1/2 qts (48 oz)-Oringer Chocolate Streak (Post-Draw) Butter Fudge 1 qt (32 oz)-Oringer #806 Chocolate CHOCOL AT E ILLUSION Streak (Post-Draw) *See Chocolate Mousse + CHOCOL AT E C AKE 1 1/2 lbs (24 oz)-Pecan Deluxe Oringer #721 French Custard Egg Base CHOCOLATE COOKIE DOUGH Chocolate-Coated Almonds 3 lbs (48 oz)-Forbes #287 Chocolate *See Cookie Dough Formula + 1 1/2 lbs (24 oz)-Pecan Deluxe Powder 1 1/2 lbs (24 oz)-Forbes #287 Chocolate Truffle Pieces 1 1/2 oz-Oringer #880 Vanilla Flavor Chocolate Powder 1 1/2 lbs (24 oz)-Forbes Pure Choc, 1 1/2 lbs (24 oz)-Pecan Deluxe Flakes Brownie Pieces CHOCOLATE COOKIES ‘N’ CREAM *See Cookies ‘n’ Cream Formula + CHOC. MARSHMALLOW PARFAIT CHOCOLATE CARAMEL FUDGE 1 1/2 lbs (24 oz)-Forbes #287 Oringer #721 French Custard Egg Base *See Chocolate Formula + Chocolate Powder 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #812 1 1/2 lbs (24 oz)-Forbes # 287 Caramel Streak (Post-Draw) CHOCOLATE COVERED BANANA Chocolate Powder 2 lbs (32 oz)-Pecan Deluxe Brownie Oringer #721 French Custard Egg Base 1 qt (32 oz)-Oringer #509 Pieces 1 1/2 pts (24 oz)-Oringer Chiquita Marshmallow (Post-Draw) Banana Puree *Add Frozen Spanish Peanuts (Post- CHOCOL AT E CHEESEC AKE 1 oz-Oringer #880 Vanilla Flavor Draw) if desired. *See Cheesecake Formula + 1 1/2 lbs (24 oz)-Forbes #287 1 1/2 qts (48 oz)-Oringer #806 Chocolate Powder CHOCOL AT E MIST Chocolate Streak (Post-Draw) Oringer #721 French Custard Egg Base CHOCOLATE COVERED CHERRY 1 1/2 qts (48 oz)-Oringer #703 Double CHOCOL AT E CHI P Oringer #721 French Custard Egg Base Rich Chocolate Base Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1 qt (32 oz)-Oringer #853 Red Cherry 2 1/4 oz-Oringer #880 Vanilla Flavor 1 1/2 lbs (24 oz)-Forbes Pure Chocolate Hal ves 2 lbs-Forbes Pure Chocolate Flakes Flakes 1 qt (32 oz)-Oringer #509 1 1/2 qts (48 oz)-Oringer #853 Red Marshmallow (Post-Draw) CHOCOL AT E CHI P MIN T Cherry Halves (Post-Draw) Oringer #721 French Custard Egg Base *Make sure the cherries are drained. CHOCOL AT E MOUSSE 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base 3/4 oz-Oringer #957 Green Peppermint CHOCOLATE COVERED STRAWBERRY 1 1/2 qts (48 oz)-Oringer #707 Flavor *See Chocolate Covered Cherry Premium Fudge Base 1 lb (16oz)-Forbes Pure Chocolate Formula + 1 oz-Oringer #880 Vanilla Flavor Flakes *Replace #853 Cherries with frozen Strawberries and 1/2 oz of Peck Citric/ Fruit Acid.

Page 25 Recipe’s

CHOCOLATE OREO *See Oreo Cookie Formula + CHOCOLATE SWIRL 1 1/2 lbs (24 oz)-Forbes #287 *See Vanilla Formula + COCONUT CHOCOLATE CHIP Chocolate Powder 1 1/2 qts (48 oz)-Oringer #806 Oringer #721 French Custard Egg Base Chocolate Streak (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor CHOCOLATE PARFAIT 1 pt (16 oz)-Oringer #609 Coconut Oringer #721 French Custard Egg Base CHUNKY CHEESECAKE Fruit Base 1 oz-Oringer #880 Vanilla Flavor *See Cheesecake Formula + 1 lb (16 oz)-Forbes Pure Chocolate 1 1/2 qts (48 oz)-Oringer #806 2 lbs (32 oz)-Pecan Deluxe Cheesecake Flakes Chocolate Streak (Post-Draw) Pieces (Post-Draw) 1 oz-Peck Citric/Fruit Acid *Add Frozen Spanish Peanuts (Post- Draw) if desired. CHUNKY CHOCOLATE CHEESECAKE COCONUT CREAM PIE *See Chunky Cheesecake Formula + *See Coconut Formula + CHOCOLATE PEANUT BUTTER 1 1/2 qts (48 oz)-Oringer #806 1 1/2 qts (48 oz)-Lyons Marshmallow 1 1/2 qts (48 oz)-Oringer Chocolate Chocolate Streak (Post-Draw) Topping (Post-Draw) Butter Fudge Base 2 lbs (32 oz)-Pecan Deluxe Flat Pie 1 pt.-Henry & Henry Allset Peanut CHUNKY CHOCOLATE WAFFLE Chips (Post-Draw) Butter *See French Vanilla Formula + 4 oz-Peck Simple Syrup 2 lbs (32 oz)-Pecan Deluxe Chocolate COCONUT FUDGE *Mix Simple Syrup and Peanut Waffle Cone Pieces *See Coconut Formula + Butter before adding to batch run. 2 lbs (32 oz)-Pecan Deluxe Chocolate 1 1/2 lbs (24 oz)-Pecan Deluxe Chunks Chocolate Truffle Pieces CHOCOLATE PEANUT BUTTER CHIP 1 1/2 lbs (24 oz)-Pecan Deluxe *See Chocolate Peanut Butter CINNAMON Chocolate-Coated Almonds Formula + 1 1/2 oz-Oringer #976 Cinnamon 1 1/2 lbs (24 oz)-Forbes Pure Chocolate 2 lbs (32 oz)-Forbes Pure Chocolate Flavor Flakes Flakes (Post-Draw) 1 qt (32 oz)-Pecan Deluxe Brown Sugar 1 1/2 qts (48 oz)-Oringer #806 Cinnamon Ribbon (Post-Draw) Chocolate Streak (Post-Draw) CHOCOLATE PEANUT BUTTER CUP *See Chocolate Peanut Butter CINNAMON BUN COCONUTT Y Formula + *See Vanilla Formula + 1/2 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Reese’s Pulverized Peanut 1 1/2 qts (48 oz)-Pecan Deluxe Brown 1 pt (16 oz)-Oringer #609 Coconut Butter Cups (Post-Draw) Sugar Cinnamon Ribbon (Post-Draw) Fruit Base 2 lbs (32 oz)-Pecan Deluxe Cinnamon 2 lbs (32 oz)-Hillson Chopped Toasted CHOCOLATE PECAN Roll Pieces (Post-Draw) Almonds (Frozen) (Post-Draw) 1 qt (32 oz)-Oringer Chocolate Butter Fu dge Base CINNAMON STICK COF FEE 1 pt (16 oz)-Oringer Butter Pecan Base *See Cinnamon Formula + Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Hillson Dry Pecan Halves 2 lbs (32 oz)-Cinnamon Candy (Post- 1 oz-Oringer #880 Vanilla Flavor (Frozen) (Post-Draw) Draw) 4 oz-Oringer #901 Coffee Flavor 1/2 oz-Oringer #880 Vanilla Flavor 1/4 oz-National #410 Caramel Color COCONUT CHOCOLATE RASPBERRY TRUFFLE Oringer #721 French Custard Egg Base COFFEE, *See Chocolate Formula + 1 oz-Oringer #880 Vanilla Flavor *See Coffee Formula + 1 1/2 qts (48 oz)-Oringer #807 Black 1 pt (16 oz)-Oringer #609 Coconut 2 lbs (32 oz)-Pulverized Oreo Cookies Raspberry Streak (Post-Draw) Fruit Base (#946 Medium Grind) (Post-Draw) 2 lbs (32 oz)-Pecan Deluxe Chocolate 1 oz-Peck Citric/Fruit Acid or Raspberry Truffle Pieces (Post-Draw)

Page 26 Recipe’s

COF FEE HEATH DEATH BY CHOCOLATE *See Coffee Formula + *See Dark Chocolate Formula + EXTRA TERRESTRIAL (E.T.) 2 lbs (32 oz)-Pulverized Heath Candy 1 1/2 lbs (24 oz)-Pecan Deluxe Oringer #721 French Custard Egg Base Chocolate-Coated Almonds – (Post 1 1/2 oz-Oringer #880 Vanilla Flavor COOKIE DOUGH Draw) 2 lbs (32 oz)-Reese’s Pieces Candy Oringer #721 French Custard Egg Base 1 1/2 lbs (24 oz)-Pecan Deluxe (Whole or Pulverized) 1 oz-Oringer #880 Vanilla Flavor Chocolate Truffle Pieces – (Post Draw) 10 oz-Oringer #40007 Cookie Dough 1 1/2 lb (24 oz)-Forbes Pure Chocolate FRENCH VANILLA Base Flakes – (Post Draw) Oringer French Custard Egg Base 1 pt (16 oz)-Forbes Pure Chocolate 4 oz-Oringer #882 French Vanilla Flakes DOUBLE CHOCOLATE CHUNK Flavor 2 lbs (32 oz)-Pecan Deluxe Cookie Oringer #721 French Custard Egg Base Dough Pieces (Frozen) 1/2 oz-Oringer #880 Vanilla Flavor FRENCH SILK 1 1/2 lbs (24 oz)-Forbes Double Dark Oringer #721 French Custard Egg Base COOKIES ‘N’ CREAM Chocolate Powder 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Pecan Deluxe Chocolate 1 1/2 qts (48 oz)-Oringer #706 Silk 1oz-Oringer #880 Vanilla Flavor Chunks (Post-Draw) Chocolate Base 4 lbs (64 oz)-Pulverized Oreo Cookies DOUBLE CHOCOLATE FUDGE FROSTED CHOCOLATE MALT COTTON CANDY Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #961 Cotton Candy Flavor 1 3/4 lbs (28 oz)-Forbes Double Dark 1 1/2 qts (48 oz)-Oringer #40234 Chocolate Powder Chocolate Malt Base Or COTTON CANDY EXPLOSION 1 qt (32 oz)-Oringer #824 Milk Fudge 1lb Kosto Malt powder and 2lbs Forbes *See Cotton Candy Formula + Variegate (Post-Draw) Chocolate Powder 2 lbs (32 oz)-Pecan Deluxe Grape Popping Candy Pieces (Post-Draw) DULCE DE LECHE GEORGIA PEACH COBBLER 1 1/2 qts (48 oz)-Oringer #40202 Oringer #721 French Custard Egg Base CREME DE MENTHE Dulce De Leche Base 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base 1 qts Oringer #812 Carmel Streak – 1 oz-National #317 Georgia Peach 1 oz-Oringer #880 Vanilla Flavor (Post Draw) Flavor 3 oz-National #310 Creme De Menthe 1 1/2 qts (48 oz)-Oringer #616 Peach (Green) flavor ENGLISH TOF FEE Chunks *If a white Creme De Menthe is Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Pulverized Vanilla Wafer desired, use National #358 Creme De 1/2 oz-Oringer #880 Vanilla Flavor Cook i es Menthe (White). 2 lbs (32 oz)-Pulverized Heath Bar Candy Pieces (Post-Draw) GINGER DARK CHOCOLATE 2 oz-Oringer #984 English Toffee 1 1/2 qts (48 oz)-Oringer #613 Ginger Oringer #721 French Custard Egg Base Flavor Fruit Base 1 1/2 qts (48 oz)-Oringer #703 Double 1 1/2 qts (48 oz)-Oringer #803 1 oz-Oringer #947 Ginger Flavor Rich Chocolate Base Butterscotch Streak (Post-Draw) *Also known as Gingerbread. or 2 lbs (32 oz)-Forbes Double Dark Chocolate Powder EGG NOG GINGER SNAP 1 1/2 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base *See Ginger Formula + 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #720 Egg 2 lbs (32 oz)-Ginger Snap Cookies Nog Base 1 oz-Oringer #963 Rum Flavor (Optional)

Page 27 Recipe’s GONE BANANAS Oringer #721 French Custard Egg Base LEMON CHIFFON MARMALADE 1/2 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 1/2 qts (48 oz)-Oringer #603 2 oz-Oringer #950 Lemon Custard 1 qt (32 oz)-Oringer #617 Peach Puree Banana Puree Flavor 1 1/2 qts (48 oz)-Oringer #807 Black 1 1/2 qts (48 oz)-Oringer #806 2 lbs (32 oz)-Pecan Deluxe Flat Pie Raspberry Streak (Post-Draw) Chocolate Streak (Post-Draw) Chips (Post-Draw) 1 oz-Peck Citric/Fruit Acid 1 lb (16 oz)-Hillson Chopped Toasted 1/2 oz-Oringer #880 Vanilla Flavor Almonds (Frozen) (Post-Draw) MIDNIGHT TOFFEE 1 lb (16 oz)-Hillson Blanched Peanuts LEMON CUSTARD *See Chocolate Formula + (Frozen) (Post-Draw) Oringer #721 French Custard Egg Base 1 pt (16 oz)-Oringer #509 1/2 oz-Oringer #880 Vanilla Flavor Marshmallow (Post-Draw) GRAPENUT Oringer #950 Lemon Custard Flavor 1 pt (16 oz)-Oringer #812 Caramel Oringer #721 French Custard Egg Base Streak (Post-Draw) 4 oz-Oringer #718 Caramel Base MACADAMIA MACAROON 1 1/2 lbs (24 oz)-Pecan Deluxe White 2 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base Chocolate Toffee Pieces (Post-Draw) 2 boxes (24 oz)-Grapenuts 1 1/2 qts (48 oz)-Oringer #609 Coconut Fruit Base MILKY WAY-OUT HAWAIIAN SUNSET 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer Chocolate Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Hillson Dry Macadamia Butter Fudge Base 1 oz-Oringer #880 Vanilla Flavor Nuts (Frozen) (Post-Draw) 1/2 oz-Oringer #880 Vanilla Flavor 1 qt (32 oz)-Dole #765 Unsweetened 1 1/2 qts (48 oz)-Oringer #812 Pineapple Caramel Streak (Post-Draw) 2 lbs (32 oz)-Pulverized Vanilla Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Hillson Whole Blanched Wafers 1 oz-Oringer #880 Vanilla Flavor Peanuts (Post-Draw) 3 qts (96 oz)-Fresh Mango Fruit HEAVENLY HASH (Chopped) MINT Oringer French Custard Egg Base 4 oz-Peck Simple Syrup Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1 oz-National #331 Mango Flavor 2 oz-Oringer #957 Green Peppermint 1 1/2 qts (48 oz)-Oringer #703 Double *Fuse the Mango and Simple Syrup Flavor Rich Chocolate Base overnight before use. 1/2 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Forbes Pure Chocolate Flakes MAPLE MINT CHIP 2 lbs (32 oz)-Hillson Chopped Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base Almonds (Frozen) (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 2 oz-Oringer #957NC White Peppermint 1 lb (16 oz)-Mini Marshmallows 2 1/2 oz-Oringer #953 Maple Flavor Flavor 2 lbs (32 oz)-Forbes Pure Chocolate KAHLUA AND CREAM MAPLE PECAN Flakes Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor 1 oz-National #354 Kahlua Flavor 2 oz-Oringer #953 Maple Flavor MIN T CHOCOL AT E CHI P 3 oz-Oringer #901 Coffee Flavor 2 lbs (32 oz)-Hillson Dry Pecan Pieces Oringer #721 French Custard Egg Base (Frozen) (Post-Draw) 1 oz-Oringer #957 Green Peppermint KEY LIME PIE Flavor 4 oz-Oringer #315 Lime Extract MAPLE WALNUT 2 lbs (32 oz)-Forbes Pure Chocolate 1 oz-Oringer #915 Pineapple Flavor Oringer #721 French Custard Egg Base Flakes 2 lbs (32 oz)-Pecan Deluxe Flat Pie 1 oz-Oringer #880 Vanilla Flavor 1/2 oz-Oringer #880 Vanilla Flavor Chips (Post-Draw) 1 1/2 qts (48 oz)-Oringer #735 Maple 1 oz-Peck Citric/Fruit Acid Walnut Base

Page 28 Recipe’s

MIN T CHOC.-CHOCOL AT E CHI P MUD PIE Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base ORANGE PINEAPPLE 1/2 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base 1 oz-Oringer #957NC White Peppermint 1 lb (16 oz)-Forbes #287 Chocolate 1 1/2 qts (48 oz)-Oringer #615 Orange Flavor Powder Pineapple Base 2 lbs (32 oz)-Forbes Pure Chocolate 1 lb (16 oz)-Pulverized Oreo Cookies 1 oz-Oringer #880 Vanilla Flavor Flakes (Post-Draw) 1 oz-Peck Citric/Fruit Acid 1 1/2 lbs (24 oz)-Forbes #287 1 lb (16 oz)-Forbes Pure Chocolate Chocolate Powder Flakes OREO BROWNIE 2 oz-Oringer #901 Coffee Flavor *See Oreo Cookie Formula + MISSISSIPPI MUD PIE 2 lbs (32 oz)-Pecan Deluxe Brownie *See Coffee Formula + MUDSLIDE Pieces 2 oz-Oringer #902 Mocha Flavor Oringer #721 French Custard Egg Base 1 qt (32 oz)-Oringer #806 Chocolate 1/2 oz-Oringer #880 Vanilla Flavor OREO COOKIE Streak 1 1/2 lbs (24 oz)-Forbes #287 Oringer #721 French Custard Egg Base 1 1/2 lbs (24 oz)-Pulverized Oreo Chocolate Powder 1 oz-Oringer #880 Vanilla Flavor Cookies (Post-Draw) 1 qt (32 oz)-Van Leer Galaxy 2 lbs (32 oz)-Pulverized Oreo Cookie Chocolate (#946 Medium Grind) M&M CANDY 1 lb (16 oz)-Pecan Deluxe Brownie *Add half of the Oreo Cookies at the Oringer #721 French Custard Egg Base Pieces (Post-Draw) beginning of the batch run and the 1 oz-Oringer #880 Vanilla Flavor 1 lb (16 oz)-Hillson Dry Pecan Halves other half Post-Draw. 2 lbs (32 oz)-Plain M&M Candy (Frozen) (Post-Draw) *Add half of the candy at the OREO MINT beginning of the batch run and the NESTLE CRUNCH *See Oreo Cookie Formula + other half shortly before the Oringer #721 French Custard Egg Base 2 oz-Oringer #954 Peppermint (Green) the finished batch is ready to 1 1/2 oz-Oringer #880 Vanilla Flavor draw. 1 1/2 qts (48 oz)-Oringer #806 ‘N’ CREAM Chocolate Streak (Post-Draw) Oringer #721 French Custard Egg Base MOCHA (COFFEE FUDGE) 2 lbs (32 oz)-Pulverized Nestle Crunch 1 1/2 pts (24 oz)-Oringer #616 Peach Oringer #721 French Custard Egg Base Pieces (Post-Draw) Chunks 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #703 Double NEW ENGLAND PUDDING 1 oz-Peck Citric/Fruit Acid Rich Chocolate Base Oringer #721 French Custard Egg Base *Also known as Georgia Peach or 3 oz-Oringer #901 Coffee Flavor 1 oz-Oringer #880 Vanilla Flavor Peachy Keen . 1 1/2 qts (48 oz)-Oringer #611 Frozen MONKEY BUSINESS Pudding Fruit PEACH BRANDY *See Banana Formula + 4 oz-Oringer #6275 Pure Rum Extract Oringer #721 French Custard Egg Base 1 1/2 lbs (24 oz)-Pecan Deluxe Flavor (Optional) 1 oz-Oringer #880 Vanilla Flavor Chocolate Chunks *Also known as Holiday Pudding. 1 1/2 qts (48 oz)-Jubilee Brandy Peach 1 1/2 lbs (24 oz)-Pecan Deluxe Topping Brownie Pieces ORANGE COCONUT 1 oz-National #375 Brandy Peach 1 1/2 lbs (24 oz)-Pecan Deluxe Oringer #721 French Custard Egg Base Flavor Chocolate-Coated Peanuts 1 pt (16 oz)-Oringer #609 Coconut Fruit Base PEACH COBBLER MUD ‘N’ SNOW 1 oz-Oringer #913 Orange Dream *See Peaches ‘n’ Cream Formula + *See Coconut Formula + Flavor 2 lbs (32 oz)-Pecan Deluxe Cinnamon 1 1/2 qts (48 oz)-Oringer #824 Milk 1 oz-Oringer #880 Vanilla Flavor Cake Crunch Pieces (Post-Draw) Fudge Variegate (Post-Draw) 1 oz-Peck Citric/Fruit Acid

Page 29 Recipe’s Oringer #721 French Custard Egg Base 1 qt (32 oz)-Oringer #616 Peach PEANUT BUTTER CRUNCH Chunks PECAN TORTE Oringer #721 French Custard Egg Base 1 1/2 qts (48 oz)-Oringer #809 Red *See Chocolate Butter Fudge Formula 2 oz-Oringer #984 English Toffee Raspberry Streak (Post-Draw) 1 1/2 lbs (24 oz)-Pecan Deluxe Pecan Flavor 1 oz-Oringer #880 Vanilla Flavor Pie Pieces (Post-Draw) 1 1/2 qts (48 oz)- Henry & Henry 1 1/2 lbs (24 oz)-Hillson Dry Praline Allset Peanut Butter (Post-Draw) PEACHY PRALINE Pecan Pieces (Frozen) (Post-Draw) 2 lbs (32 oz)-Pulverized Heath Candy *See Peaches ‘n’ Cream Formula + 1 qt (32 oz)-Oringer#812 Caramel Bar Pieces 1 qt (32 oz)-Pecan Deluxe Praline Streak (Post-Draw) *Also known as Peanut Butter Toffee Almond Pieces 1 qt (32 oz)-Oringer #806 Chocolate and Candy Bar Crunch. Streak (Post-Draw) PEANUT BUTTER PEANUT BUTTER FUDGE Oringer #721 French Custard Egg Base PEPPERMINT Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor 2 1/2 oz-Oringer #957NC White 1 oz-Oringer #880 Vanilla Flavor 3 lbs (48 oz)-Henry & Henry Allset Peppermint Flavor Peanut Butter 2 lbs (32 oz)- Henry & Henry Allset Peanut Butter 3/4 pt (12 oz)-Peck Simple Syrup PEPPERMINT STICK 4 oz-Peck Simple Syrup *Mix the Peanut Butter and the 2 oz-Oringer #957NC White Peppermint 1 oz-Oringer #986 Peanut Butter Simple Syrip together and add near Flavor Flavor the end of the batch run. 2 lbs (32 oz)-Oringer #774 or #775 1 1/2 qts (48 oz)-Oringer #806 Peppermint Pieces Chocolate Streak (Post-Draw) PEANUT BUTTER & JELLY *Use Candy Cane Pieces in place of *Mix the Peanut Butter and the Oringer #721 French Custard Egg Base Peppermint Pieces for Candy Cane Ice Simple Syrup together and add near 1 lb (16 oz)- Henry & Henry Allset Cream . Peanut Butter the end of the batch run. 4 oz-Peck Simple Syrup PINA COLADA PEANUT BUTTER PARFAIT 1/2 oz-National #410 Caramel Color Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor 1 1/2 oz-Oringer #880 Vanilla Flavor 1 qt (32 oz)-Oringer #809 Red 1 pt (16 oz)-Oringer #609 Coconut 1 1/2 qts (48 oz)- Henry & Henry Raspberry Streak (Post-Draw) Fruit Base Allset Peanut Butter (Post-Draw) *Mix the Peanut Butter and the 1 pt (16 oz)-Dole #765 Unsweetened Simple Syrup together and add near Pineapple PEANUT BUTTER SWIRL the end of the batch run. 4 oz-Oringer #6275 Pure Rum Extract *See Vanilla Formula + 1 oz-Peck Citric/Fruit Acid PEANUT BUTTER CUP 1 1/2 qts (48 oz)-Oringer #421 Peanut Butter Streak (Post-Draw) Oringer #721 French Custard Egg Base PISTACHIO 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base PECAN PIE 1 oz-Oringer #986 Peanut Butter 1 oz-Oringer #880 Vanilla Flavor *See Maple Formula + Flavor 1 qt (32 oz)-Oringer #620 Pistachio 1 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pulverized Reese Peanut Nut Salad 1 1/2 lbs (24 oz)-Hillson Dry Pecan Butter Cups (Post-Draw) 1 lb (16 oz)-Hillson Dry Chopped Pieces (Frozen) (Post-Draw) Almonds (Frozen) (Post-Draw) 1 1/2 lbs (24 oz)-Pecan Deluxe Pecan PEANUT BUTTER COOKIE DOUGH 1 oz-Oringer #960 Pistachio Flavor 1 1/2 qts (48 oz)- Henry & Henry Pie Pieces (Post-Draw) Allset Peanut Butter 1 1/2 qts (48 oz)-Oringer #812 1/2 oz-Oringer #880 Vanilla Flavor Caramel Streak (Post-Draw) 2 lbs (32 oz)-Pecan Deluxe Peanut Butter Cookie Dough Pieces (Post-Draw)

Page 30 Recipe’s

PRALINES AND CREAM Oringer #721 French Custard Egg Base RASPBERRY CHOCOLATE CAKE Streak (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor *See Red Raspberry Formula + 1 1/2 lbs (24 oz)-Pulverized Heath Bar 1 1/2 lbs (24 oz)-Hillson Praline Pecan 2 lbs (32 oz)-Pecan Deluxe Brownie Candy (Post-Draw) Pieces (Frozen) (Post-Draw) Pieces 1 oz-Peck Citric/Fruit Acid 2 oz-National #364 Plantation Praline 1 1/2 qts (48 oz)-Oringer #809 Red Flavor or Raspberry Streak (Post-Draw) RASPBERRY RUM NUT 1 pt (16 oz)-Oringer Praline Syrup *See Black Raspberry Formula + Base RASPBERRY CHOCOLATE TRUFFLE 4 oz-Oringer #6275 Pure Rum Extract *See Dark Chocolate Formula + 2 lbs (32 oz)-Hillson Dry Walnuts PRALINE PECAN 2 lbs (32 oz)-Pecan Deluxe Chocolate (Frozen) (Post-Draw) Oringer #721 French Custard Egg Base Tr uf f l e Pi eces 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #809 Red RAZZLEBERRY 2 oz-Oringer #985 Praline Flavor Raspberry Streak (Post-Draw) *See Blueberry Formula + 2 lbs (32 oz)-Hillson Praline Pecans 1/2 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Lyons Blackberry (Post-Draw) Topping (Post-Draw) 1 1/2 qts (48 oz)-Oringer #812 RASPBERRY COBBLER 1 1/2 qts (48 oz)-Oringer #809 Red Caramel Streak (Post-Draw) *See Red Raspberry Formula + Raspberry Streak (Post-Draw) 2 lbs (32 oz)-Pecan Deluxe Cinnamon PUMPKIN Cake Crunch Pieces (Post-Draw) RED RASPBERRY Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor RASPBERRY TRUFFLE 1 1/2 pts (24 oz)-Oringer #623 Red 1 1/2 qts (48 oz)-Oringer #622 *See Red Raspberry Formula + Raspberry Puree Pumpkin Base 2 lbs (32 oz)-Pecan Deluxe Raspberry 1 oz-Oringer #880 Vanilla Flavor 1/4 oz-National #410 Caramel Color Tr uf f l e Pi eces 1 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #809 Red PUMPKIN PECAN Raspberry Streak (Post-Draw) RED RASPBERRY CHIP *See Pumpkin Formula + Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Hillson Dry PecanHalves RASPBERRY CHUNKY CHEESECAKE 1 oz-Oringer #880 Vanilla Flavor (Frozen) (Post-Draw) *See Chunky Cheesecake Formula + 1 1/4 pts (20 oz)-Oringer #623 Red 1 1/2 qts (48 oz)-Oringer #809 Red Raspberry Puree PUMPKIN PIE Raspberry Streak (Post-Draw) 2 lbs (32 oz)-Forbes Pure Chocolate *See Pumpkin Formula + 1/2 oz-Peck Citric/Fruit Acid Flakes 2 lbs (32 oz)-Pecan Deluxe Flat Pie 1 oz-Peck Citric/Fruit Acid Chips (Post-Draw) RASPBERRY MOUSSE *See Chocolate Mousse Formula + RED RASPBERRY RIPPLE PURPLE COW 1 1/2 qts (48 oz)-Oringer #809 Red *See Vanilla Formula + 1 oz-National #313 Purple Cow Flavor Raspberry Streak (Post-Draw) 1 1/2 qts (32 oz)-Oringer #809 Red 1 1/4 pts (20 oz)-Oringer #605 Black 1/2 oz-Peck Citric/Fruit Acid Raspberry Streak (Post-Draw) Raspberry Puree 1/2 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #568 White RASPBERRY MOUSSECAKE Chocolate Sauce (Post-Draw) *See Raspberry Mousse Formula + REVERSE CHOCOLATE SWIRL 2 lbs-Pecan Deluxe Brownie Pieces Oringer #721 French Custard Egg Base RASPBERRY CHEESECAKE (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor *See Cheesecake Formula + 1 1/2 qts (48 oz)-Oringer #703 Double 1 1/2 qts (48 oz)-Oringer #809 Red RASPBERRY RUMBLE Rich Chocolate Base Raspberry Streak (Post-Draw) *See Red Raspberry Formula + 1 1/2 qts (48 oz)-Oringer #568 White 1/2 oz-Peck Citric/Fruit Acid 1 qt (32 oz)-Oringer #809 Red Chocolate Sauce (Post-Draw) Raspberry Streak (Post-Draw) 1 qt (32 oz)-Oringer #806 Chocolate

Page 31 Recipe’s Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor Flakes 1 1/2 lbs (24 oz)-Forbes #287 2 lbs (32 oz)-Hillson Dry Peanuts STRAWBERRY DAIQUIRI Chocolate Powder (Frozen) (Post-Draw) 1 qt (32 oz)-Oringer #627 Strawberry 1 lb (16 oz)-Hillson Dry Chopped 1 1/2 qts (48 oz)-Oringer #812 Field Pack Almonds (Frozen) (Post-Draw) Caramel Streak (Post-Draw) 2 oz-Oringer #964 Jamaica Rum 1 qt (32 oz)-Oringer #509 Extract Marshmallow (Post-Draw) SNICKERS 1 oz-Oringer #315 Lime Extract *Use other nuts in place of the Oringer #721 French Custard Egg Base 1 oz-Peck Citric/Fruit Acid chopped almonds if desired. 1 oz-Oringer #880 Vanilla Flavor *Use 1 lb (16 oz)-Mini 1 1/2 lbs (48 oz)-Pulverized Snickers STRAWBERRY PARFAIT Marshmallows in place of #509 Bar Candy Oringer #721 French Custard Egg Base Marshmallow if desired. 1 oz-Oringer #880 Vanilla Flavor SPICED APPLE 1 1/2 qts (48 oz)-Oringer #810 ROOT BEER Oringer #721 French Custard Egg Base Strawberry Streak (Post-Draw) Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor *Add Frozen Spanish Peanuts (Post- 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #976 Cinnamon Flavor Draw) if desired. 1/2 oz-National #410 Caramel Color 1 1/2 qts (48 oz)-Oringer #600 Apple 2 oz-National #349 Root Beer Flavor Fruit Base STRAWBERRY SHORTCAKE 1 qt (32 oz)-Oringer #627 Strawberry RUM BUTTER TOFFY Field Pack Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 qt (32 oz)-Oringer #483 Strawberry 1 oz-Oringer #880 Vanilla Flavor 1 oz-Oringer #880 Vanilla Flavor Solid Pack (Post-Draw) 2 oz-Oringer #966 Rum Butter Toffy 2 oz-Oringer #967 Spumoni Flavor 2 lbs (32 oz)-Pulverized Vanilla Wafer Flavor Cook i es 2 lbs (32 oz)-Pecan Deluxe Butter STRAWBERRY *Add half of the Vanilla Wafer Tof fee Pieces 1 qt (32 oz)-Oringer #483 Solid Pak Cookies as the batch run is being Strawberry drawn from freezer. RUM RAISIN 1 qt (32 oz)-Oringer Strawberry Puree Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor STRAWBERRY SWIRL 1 oz-Oringer #880 Vanilla Flavor 1 oz-Peck Citric/Fruit Acid *See Vanilla Formula + 1 1/2 qts (48 oz)-Oringer #624 Rum 1 1/2 qts (48 oz)-Oringer #810 Raisin Fruit Base STRAWBERRY BANANA Strawberry Streak (Post-Draw) *Same as Banana Strawberry S’MORES For mul a . SWEET DREAMS *See Chocolate Formula + *See Cappuccino Formula + 1 1/2 lbs (24 oz)-Forbes Pure Chocolate STRAWBERRY CHEESECAKE 1 lb (16 oz)-Forbes Pure Chocolate Flakes *See Cheesecake Formula + Flakes 1 1/2 lbs (24 oz)-Pecan Deluxe Flat Pie 1 1/2 qts (48 oz)-Oringer #810 1 qt (32 oz)-Pecan Deluxe Brown Sugar Chips (Post-Draw) Strawberry Streak (Post-Draw) Cinnamon Ribbon (Post-Draw) 1 1/2 pts (24 oz)-Oringer #509 1/2 oz-Peck Citric Fruit Acid Marshmallow (Post-Draw) SWISS CHOCOLATE STRAWBERRY CHUNKY CHEESECAKE Oringer #721 French Custard Egg Base SNICK-A-RIPPLE *See Chunky Cheesecake Formula + 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base 1 qt (48 oz)-Oringer #483 Solid Pack 1 1/2 qts (48 oz)-Oringer #701 Van 2 oz-Oringer #880 Vanilla Flavor Srawberry (Post-Draw) Daak Chocolate Base 1 oz-National #996 Texas Peanut Butter 1/2 oz-Peck Citric/Fruit Acid Flavor 2 lbs (32 oz)-Forbes Pure Chocolate

Page 32 Recipe’s SWISS CHOCOLATE ALMOND TROPICAL DELIGHT Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor WHI TEHOUSE CHERRY 1 oz-Oringer #880 Vanilla Flavor 1 1/2 pts (24 oz)-Oringer #609 *See Cherry Vanilla Formula + 1 qt (32 oz)-Oringer #701 Van Daak Coconut Fruit Base *Must strain cherries from cherry Chocolate Base 1 1/2 pts (24 oz)-Dole #765 juice! Whitehouse Cherry should be 1 oz-National #309 Buttered Almond Unsweetened Pineapple white in color with Flavor 2 lbs (32 oz)-Hillson Chopped Toasted visible cherry hal ves. 2 lbs (32 oz)-Hillson Dry Chopped Almonds (Post-Draw) Almonds (Frozen) (Post-Draw) *Also known as Coconut Pineapple or WHI TE RASPBERRY TRUFFLE Pineapple Coconut. Oringer #721 French Custard Egg Base SWISS MALT 1 1/2 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base TURTLE 1 1/2 qts (48 oz)-Oringer #807 Black 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base Raspberry Streak (Post-Draw) 1 qt (32 oz)-Oringer Van Daak 2 1/2 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Pecan Deluxe Chocolate Chocolate Base 1 1/2 qts (48 oz)-Oringer #812 or Raspberry Truffle Pieces (Post-Draw) 3 oz-Oringer #901 Double Strength Caramel Streak (Post-Draw) Coffee Flavor 2 lbs (32 oz)-Forbes Pure Chocolate WHI TE TURTLE 1 lb (32 oz)-Kosto Malt Powder Flakes Oringer #721 French Custard Egg Base 2 lbs (32 oz)-Hillson Dry Pecan Pieces 1 1/2 oz-Oringer #880 Vanilla Flavor TEABERRY (Frozen) (Post-Draw) 1 1/2 qts (48 oz)-Oringer #812 Oringer #721 French Custard Egg Base Caramel Streak (Post-Draw) 1 oz-Oringer #880 Vanilla Flavor 2 lbs (32 oz)-Hillson Dry Pecan Halves 2 oz-Oringer #40029 Teaberry Flavor Oringer #721 French Custard Egg Base (Frozen) (Post-Draw) *Add 1 qt (32 oz)-Oringer #852 1 oz-Oringer #880 Vanilla Flavor *Add #806 Chocolate Streak (Post- Crushed Cherries for eye and taste 3 oz-National #322 Tutti Fruitti Flavor Draw) for more appeal. (Optional) appeal . 1 qt (32 oz)-Oringer #852 Crushed Cherries ( Post-Draw ) WILDBERRY CRUMBLE TIN ROOF 1 pt (16 oz)-Dole #765 Unsweetened Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base Pineapple 2 1/2 oz-Oringer #880 Vanilla Flavor 2 1/2 oz-Oringer #880 Vanilla Flavor 1 oz-Peck Citric/Fruit Acid 1 1/2 qts (48 oz)-Oringer #815 1 1/2 qts (48 oz)-Oringer #806 *Other Fruits can be added if desired. Wildberry Streak (Post-Draw) Chocolate Streak 2 lbs (32 oz)-Pecan Deluxe Graham 2 lbs (32 oz)-Hillson Dry Spanish WHI TE ALMOND FUDGE Crunch Pieces (Post-Draw) Peanuts (Frozen) (Post-Draw) Oringer #721 French Custard Egg Base 1/2 oz-Oringer #880 Vanilla Flavor VANILLA TOOTSIE ROLL 1 1/2 qts (48 oz)-Oringer #568 White 3 oz-Oringer #880 Vanilla Flavor or Oringer #721 French Custard Egg Base Chocolate Base 4oz – Pure 2 fold Vanilla 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #806 1 1/2 qts (48 oz)-Oringer #824 Milk Chocolate Streak (Post-Draw) VANILLA BEAN Fudge Variegate 2 lbs (32 oz)-Hillson Chopped Toasted *See Vanilla Formula 1 lb (16 oz)-Chopped Tootsie Rolls Almonds (Frozen) (Post-Draw) 4 oz-Vanilla Bean Powder TRIPLE CHOCOLATE WHI TE CHOCOLATE MOUSSE VANILLA CARAMEL MALT 1 oz-Oringer #880 Vanilla Flavor Oringer #721 French Custard Egg Base Oringer #721 French Custard Egg Base 1 1/2 qts (48 oz)-Oringer #706 Silk 1 1/2 qts (48 oz)-Oringer #568 White 1 1/2 lbs (24 oz)-Kosto Malt Powder Chocolate Base Chocolate Sauce 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #568 White 1 oz-Oringer #880 Vanilla Flavor 1 1/2 qts (48 oz)-Oringer #812 Chocolate Sauce (Post-Draw) Caramel Streak (Post-Draw) 2 lbs (32 oz)-Forbes Pure Chocolate Flakes (Post-Draw)

Page 33 Recipe’s VANILLA SWISS ALMOND *See Vanilla Formula + 2 lbs (32 oz)-Pecan Deluxe Chocolate- Please look at and support our marketing vendors Covered Almonds who helped make this guide. Also for any questions VERY BERRY please contact us at 1-800-732-7325 Oringer #721 French Custard Egg Base 1 oz-Oringer #880 Vanilla Flavor 1 1/4 pts (20 oz)-Oringer #605 Black Visit us at www.peckfoodservice.com Raspberry Puree 1 1/2 qts (48 oz)-Oringer #809 Red Raspberry Streak (Post-Draw)

WILDBERRY 1 pt (16 oz)-Oringer #290 Strawberry Puree 1 pt (16 oz)-Oringer #605 Black Raspberry Puree 1 pt (16 oz)-Oringer #623 Red Raspberry Puree 1/2 oz-Peck Citric/Fruit Acid

HEATH BAR CRUNCH 2oz - Oringer #880 Vanilla 2oz – National Toffee Flavor 1 lbs – Pulv. Heath Bar 1 qt. – Oringer Carmel Streak (Post Draw)

Page 34 Th e #1 Source for all your Ice Cream Needs! 1-800-732-PECK