Recipes

At Hanan Products we understand that sometimes, in order to add value, our products must be used in combination with others. This page is designed to inspire our customers to create new items, maximizing the value we provide.

Our products can be used as toppings, fillings, ingredients, or alone - used as a dip, or eaten with a spoon!

Continue to check in here, where you can find regular updates for new creations to spark your imagination from within.

Ingredients:

• 2 parts Whip Deelite™ - concentrate whipped topping

• 1 part instant coffee (or espresso for a bolder taste)

• Cinnamon or nutmeg (optional)

Directions:

1. Take the instant coffee and add 4 tablespoons of warm water. Stir until mixed.

2. Combine coffee paste and Whip Deelite™ - Base in a mixing bowl. 1 gallon per 20 quart bowl.

3. Whip on medium speed until desired consistency or until soft peaks form.

4. Use as the perfect topping for mocha cupcakes. Garnish with cinnamon or a chocolate covered espresso bean (optional)!

Ingredients:

• 32 ounces of Top ‘n Fil™ - vanilla cremosa icing

• 2 pounds chocolate shavings

Directions:

1. Pour chocolate shavings into a microwave-safe bowl. Microwave at 30 second intervals on high power, mixing in between intervals, until chocolate has melted completely.

2. Mix in Top ‘n Fil™ - Vanilla Cremosa with the chocolate shavings.

3. For a drip effect, pour over an already topped cake; or use as a dip on other dessert items like cookies, brownies, or marshmallows.

4. Leave products at room temperature covered with a dome, or place in the refrigerator until set!

Ingredients:

• 2lbs of Top ‘n Fil™ - Vanilla Cremosa

• 2 pounds chocolate shavings

• 1 pail of vanilla Bavarian cream

Directions:

1. Pour Top ‘n Fil™ Cremosa and chocolate ingredients into a microwave-safe bowl. Microwave at 30 second intervals on high power, mixing in between intervals, until chocolate has melted completely. 

2. Fill donut shell with 2 oz of vanilla Bavarian cream

3. Dip donut shell in the chocolate ganache, coat top

4. Garnish with sprinkles, coconut or chopped nuts!

Ingredients:

• 16 ounces Cream Cheese Tasty Whipped™ or Lemon Tasty Whipped™ pre-whipped icing (for a more refreshing taste)

• 3/4 cup white chocolate chips or chopped white chocolate, melted

• Assorted berries, rinsed and dried well

Directions:

1. Prepare cookie cups using the sugar cookie recipe of your choice.

2. Beat the melted white chocolate into the Tasty Whipped™. The mixture may be thin. Refrigerate for about 30-60 minutes or until firm.

3. Spoon 2 tablespoons of filling into each cup. Decorate with berries and serve or refrigerate first for 2 hours for a firmer filling!

Ingredients:

• 2 parts Whip Deelite™ concentrate or Whip Deelite™ Select whipped topping

• 1 part Tres ‘Licious™ Dessert Mix

Directions:

1. Prepare your Tres Leches cake using Tres ‘Licious™ as according to instructions.

2. Mix 2 parts Whip Deelite™ Base or Whip Deelite™ Select, and 1 part Tres ‘Licious™ in your standard mixer. Mix until desired stiffness. 1 gallon per 20 quart bowl.

3. Use to top and decorate your Tres Leches cake!

Ingredients:

• Sponge cake

• 8 ounces pumpkin puree

• 16 ounces Whip Deelite™ - ready-to-whip vanilla whipped topping

• 4 tablespoons confectioners sugar

Directions:

1. Prepare a sponge cake using your favorite recipe. We recommend using wheat flour and adding some pumpkin spice to the mix!

2. Whip the Whip Deelite™ fluid (previously thawed) with 2 tablespoons of confectioners sugar and refrigerate until use.

3. When the sponge cake for the roll is cooked, overturn it on to a clean cloth and then roll the cake with the cloth.

4. Cool cake in the refrigerator for 2 hours or in the freezer for 15 minutes.

5. Meanwhile, fold the pumpkin puree into the Whip Deelite™ mixture.

6. Once the cake has cooled, unroll it and fill it with the Whip Deelite™ mixture.

7. Roll the cake up again, this time without the cloth.

8. Sprinkle the roll with confectioners sugar!

Ingredients:

• 1 chocolate cake

• 8 ounces vanilla pudding

• 2-3 drops créme de menthe syrup or candy flavoring

• 32 ounces of HPT™ whipped topping

• 1 package Oreos

• 15 chocolate mints, chopped

Directions:

1. Bake a chocolate cake using your signature recipe. Once done, let cool completely and then cut into 1 - 1½ inch squares. Set aside.

2. Whip HPT™ in your mixer until optimal peaks are formed (about 6 minutes).

3. Make mint filling by adding créme de menthe syrup/flavoring to your pudding, and all but 1 cup of your HPT™. Mix well. Set aside.

4. Add Oreos to a gallon bag and crush.

5. Begin layering your dessert by adding half your cake squares to the bottom. Then add half of your mint filling along with half of the crushed Oreos.

6. Add the rest of your cake squares, mint filling then Oreos.

7. Top with the last of the HPT™ and chopped chocolate mints.

8. Chill for at least 1-2 hours before serving!

Ingredients:

• 9.5 ounces Top ‘n Fil™ - vanilla cremosa icing

• 4 ounces coconut cream

• 1 ounce fresh or canned pineapple pieces

• 1 ounce shredded coconut

Directions:

1. Whip Top ‘n Fil™ and confectioners sugar in mixer on medium speed until optimal peaks are formed (about 5 minutes).

2. Turn your mixer down to slow speed and slowly add the flavoring, coconut flakes and pineapple pieces until mixed well!

Ingredients:

• 1 cup Tres ‘Licious™ Dessert Mix

• 1/3 cup Whip Deelite™ - ready-to-whip vanilla whipped topping (frozen)

• 1/4 cup strawberries

Directions:

1. Combine all ingredients in a blender and blend to desired consistency.

2. Pour into a glass and decorate! Serve immediately.

Ingredients:

• 1 gallon of HPT™ whipped topping

• 3 medium bananas

• 1 pie shell/graham cracker shell

• 3 cups vanilla pudding

Directions:

1. Whip HPT in mixer on medium speed until soft peaks have formed. Split into two parts.

2. Take the first part and fold in vanilla pudding- to make a thick mousse filling.

3. Cut bananas and add to mousse mixture.

4. Scoop banana mousse mixture into baked pie shell.

5. Top with remaining half of whipped HPT as desired.

6. Garnish with bananas and graham cracker crumbs!

Ingredients:

• Chocolate cupcakes

• Top ‘n Fil™ vanilla cremosa icing

• Mint flavoring

• Green food coloring

• Junior mints for garnish

Directions:

1. Whip 1 gallon of Top N Fil™ Whipped Icing in a 20 quart mixing bowl on medium speed until soft peaks form.

2. Fold in Mint Flavoring to taste, add food coloring to shade a soft light green color.

3. Top Cupcakes as desired and garnish with Junior Mint Candy/Mint leaf!

Ingredients:

• 4 parts Whip Deelite - concentrate

• 1 part chocolate milk

• Caramel flavoring to taste

Directions:

1. Combine chocolate milk and Whip Deelite™ - concentrate in a mixing bowl.

2. Whip on medium speed until soft peaks form.

3. Use as the perfect topping for hot cocoa. Drizzle melted caramel on top for garnish!

Ingredients:

• Fruit (pineapple, banana, apple slices)

• HPT™ whipped topping

• Chocolate chips

• Caramel, coconut, banana chips to garnish

Directions:

1. Pour HPT™ in a blender, add fruit and blend on medium speed until fruit is well blended. Add water if mixture is too thick.

2. Top with Fruit and chocolate chips or with garnish of your choice!

Ingredients:

• Fruit (kiwi, strawberry, banana)

• Top ‘n Fil™ Vanilla Cremosa or Chocolate Intense icing

• HPT™ whipped topping

• Granola

• Chocolate chips

Directions:

1. Pour Top ‘n Fil™ Vanilla Cremosa and HPT™ in a 20 quart mixer, whip on medium speed until very soft peaks form. Product should be slightly under whipped.

2. Place granola in cup, 1 spoonful of topping blend, and fruit slices. Repeat steps to fill parfait cup.

3. Top with fruit and add chocolate chips to garnish!

Ingredients:

• 1 3/4 cups + 2 tablespoons uncooked short or medium grain white rice

• 5 1/4 cups Hanan's Tres 'Licious mix, divided

• 2 tablespoons butter

• 1 1/4 teaspoons vanilla extract

• 1 cup raisins (optional)

Directions:

1. Cook rice according to package instructions.

2. Combine cooked rice and 4 1/2 cups of Tres 'Licious in a saucepan. Cook over medium heat until thick and creamy.

3. Stir in remaining Tres 'Licious and raisins (optional); Cook for 2 minutes, stirring constantly.

4. Remove from heat and stir in butter and vanilla.

5. Serve immediately or refrigerate and serve cold. Top with cinnamon.

Ingredients:

• 1 cup crushed Maria cookies or graham crackers

• 1/3 cup melted butter

• 1 cup hot water

• 1 1/2 teaspoons gelatin powder

• 12 oz softened cream cheese

• 6 tablespoons white sugar

• 3/4 cup Top ‘n Fil™ Vanilla Cremosa (whipped)

Directions:

1. For your crust: grind the cookies to fine crumbs with a food processor. Add butter. Spread and press the mixture in a pie dish or cake pan. Refrigerate.

2. Combine gelatin and sugar. Add hot water and stir until dissolved.

3. Lightly whisk softened cream cheese into gelatin mixture until smooth. Incorporate whipped Top ‘n Fil and mix until combined well.

4. Pour mixture in the crust. Gently shake pan to spread evenly. Chill for at least 4 hours.

5. Top/decorate with swirls or ribbons of whipped Top ‘n Fil and fresh fruit (optional).