RECIPES: SWEETS & GOODIES

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ALMOND CREAM TWISTS

 

1/4C. WARM WATER(105*-115*)

 

1 PKG. ACTIVE DRY YEAST

 

31/4C. FLOUR

 

1TSP. SALT

 

3/4C. BUTTER, CUT INTO SMALL PIECES

 

2/3C. SOUR CREAM

 

1/4C. SUGAR

 

2 LARGE EGGS

 

1/2C. FIRMLY PACKED BROWN SUGAR

 

1/2C. SLICED ALMONDS

 

1C. CONFECTIONER'S SUGAR

 

2TBSP. CREAM OR MILK

 

1. MIX WATER AND YEAST IN LARGE BOWL. LET STAND UNTIL YEAST FOAMS,

ABOUT 3 MINS. PLACE FLOUR AND SALT IN ANOTHE BOWL. CUT IN BUTTER WITH

PASTRY BLENDER UNTIL COARSE CRUMBS FORM. ADD SOUR CREAM, SUGAR AND

EGGS TO YEAST MIXTURE. ADD FLOUR MIXTURE; STIR WITH WOODEN SPOON JUST

UNTIL FLOUR IS COMPLETELY MOSITENED. COVER; CHILL 2 HOURS.

 

2.LINE BAKING SHEETS WITH PARCHMENT PAPER. TURN DOUGH ONTO FLOURED

SURFACE AND ROLL TO A 1/2-INCH THICKNESS. SPRINKLE WITH BROWN SUGAR.

 

3. FOLD DOUGH OVER BROWN SUGAR AND ROLL TO A 1/4-INCH THICKNESS.

SPRINKLE WITH ALMONDS; PRESS ALMONDS INTO DOUGH WITH ROLLING PIN. CUT

INTO 6x1-INCH STRIPS. TWIST STRIPS.PLACE ON PREPARED BAKING SHEETS.

LET RISE UNTIL ALMOST DOUBLE IN SIZE, ABOUT 1 HOUR.

 

4. PREHEAT OVEN TO 400*. BAKE UNTIL LIGHTLY BROWNED, 10-12 MINS. COOL

SLIGHTLY ON WIRE RACKS. MIX CONFECTIONER'S SUGAR AND CREAM IN A SMALL

BOWL; DRIZZLE OVER WARM TWISTS.

 

SERVES:3 DOZEN

 

****MAKE SURE THE WATER IS WITHIN THE TEMP SPECIFIED; WATER THAT IS

TOO HOT WILL KILL THE YEAST.

 

 

 

WARM CINNAMON BUNS

 

1/2C. BUTTER

 

2/3C. FIRMLY PACKED BROWN SUGAR

 

1/4TSP. CINNAMON

 

1/4C. CHOPPED PECANS

 

1/2(4OZ) PACKAGE BUTTERSCOTCH PUDING AND PIE MIX

 

1(10-COUNT) CAN REFRIGERATED BISCUITS

 

1. PREHEAT OVEN TO 350*. GREASE A 9-INCH CAKE PAN.

 

2. MELT BUTTER ON A SMALL SAUCEPAN OVER LOW HEAT. ADD THE BROWN SUGAR

AND CINNAMON. COOK, STIRRING FREQUENTLY, UNTIL BLENDED. REMOVE FROM

HEAT.

 

3. SPRINKLE PECANS IN BOTTOM OF CAKE PAN. SPRINKLE WITH PUDDING MIX.

POUR BROWN SUGAR MIXTURE OVER PUDDING MIX.

 

4. ARRANGE BISCUITS ON TOP OF BROWN SUGAR MIXTURE. BAKE UNTIL GOLDEN

BROWN, ABOUT 20 MINS. INVERT ONTO A SERVING PLATE AND SERVE.

 

SERVES:10

 

PECAN FRENCH TOAST

 

4 EGGS

 

2/3C. OJ

 

1/3C. HALF-HALF

 

1/4C. SUGAR

 

1/2TSP. SALT

 

1/4TSP. NUTMEG

 

1/4TSP. VANILLA

 

1C. FINELY CHOPPED PECANS

 

2TBSP. GRATED ORANGE ZEST, OPTIONAL

 

1(16OZ) LOAF ITALIAN BREAD, CUT DIAGONALLY INTO 1-INCH SLICES

 

4TBSP. BUTTER

 

1. BEAT EGGS, OJ, HALF-HALF, SUGAR, SALT, NUTMEG AND VANILLA IN A

LARGE BOWL UNTIL BLENDED.

 

2. COMBINE PECANS AND ZEST IN A SHALLOW BOWL AND MIX WELL.

 

3. DIP HALF THE BREAD SLICES IN EGG MIXTURE. COAT WITH PECAN MIXTURE.

MELT 2TBSP BUTTER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ARRANGE

BREAD IN SKILLET.

 

4. COOK UNTIL BROWNED, ABOUT 4 MINUTES PER SIDE. TRANSGER TO A

SERVING PLATTER; KEEP WARM. REPEAT PROCEDURE WITH REMAINING BREAD

SLICES, EGG MIXTURE, PECAN MIXTURE AND BUTTER. SERVE WARM.

 

SERVES: 4

 

 

 

CINNAMON STREUSEL COFFE CAKE

 

11/3C. FLOUR, DIVIDED

 

1/2C. SUGAR

 

1/2C. BUTTERMILK

 

1/3C. VEGETABLE OIL

 

1TSP. BAKING POWDER

 

1/2TSP. BAKING SODA

 

1/4TSP. SALT

 

1 LARGE EGG

 

1/4C. FIRMLY PACKED LITE BROWN SUGAR

 

1/4C. BUTTER; SOFTENED

 

1/4C. CHOPPED WALNUTS

 

2TSP. CINNAMON

 

1. PREHEAT OVEN TO 400*. COAT 9-INCH ROUND CAKE PAN WITH COOKING

SPRAY.

 

2. FOR CAKE, COMBINE 1C. FLOUR, SUGAR, BUTTERMILK, OIL, BAKING PWDR &

SODA, SALT AND EGG IN MIXING BOWL. BEAT WITH WOODEN SPOON UNTIL

BLENDED. POUR BATTER INTO PREPARED PAN.

 

3. FOR STREUSEL TOPPING,MIX REMAINING FLOUR, BROWN SUGAR, BUTTER,

WALNUTS AND CINNAMON IN SMALL BOWL WITH A FORK UNTIL MIXTURE IS

CRUMBLY. SPRINKLE OVER BATTER.

 

4. BAKE UNTIL TOOTHPICK INSERTED IN CENTER OF CAKE COMES OUT CLEAN,

25-30 MINUTES. SERVE WARM.

 

SERVES: 8

 

 

 

DOUBLE CHOCOLATE COOKIES

 

1(18.25OZ)PKG CHOCOLATE CAKE MIX

 

1/2C. BUTTER, SOFTENED

 

2 LARGE EGGS

 

1C. MINIATURE CANDY-COATED CHOC. CANDIES

 

1/2C. CHOPPED ALMONDS

 

1. PREHEAT OVEN TO 350*. GREASE BAKING SHEETS.

 

2. COMBINE CAKE MIX, BUTTER AND EGGS IN A LARGE BOWL. BEAT WITH AN

ELECTRIC MIXER SET AT MEDIUM SPEED UNTIL BLENDED.

 

3. STIR IN THE CANDIES AND ALMONDS. DROP BATTER BY TSP ONTO PREPARED

BAKING SHEETS.

 

4. BAKE COOKIES UNTIL LIGHTLY BROWNED, ABOUT 10 MINS. COOL ON BAKING

SHEETS FOR 2 MINS. TRANSFER COOKIES TO WIRE RACKS TO COOL COMPLETELY.

 

SERVES: 4 DOZEN

 

 

 

GOLDEN PECAN BARS

 

3C. REDUCED-FAT BAKING MIX

 

1/2C. FIRMLY PACKED BROWN SUGAR

 

1/4C. UNSALTED BUTTER, MELTED

 

1/4C. LOW-FAT MILK

 

1 LARGE EGG

 

FOR THE TOPPING:

 

1/2C. FIRMLY PACKED DARK BROWN SUGAR

 

1/4C. UNSLATED BUTTER, MELTED

 

1/4C. FROZEN OJ, THAWED

 

2TBSP. HONEY

 

1C. CHOPPED PECANS

 

1. PREHEAT OVEN TO 350*. SPRAY A 13x9-INCH BAKING PAN WITH COOKING

SPRAY. SET ASIDE.

 

2. IN LARGE BOWL, COMBINE THE BAKING MIX AND BROWN SUGAR; MIX WELL.

IN SMALL BOWL, COMBINE BUTTER, MILK, AND EGG; MIX WELL. POUR THE MILK

MIXTURE INTO DRY INGREDS AND STIR UNTIL SMOOTH.

 

3. PAT DOUGH EVENLY INTO BOTTOM OF PREPARED PAN. BAKE UNTIL DOUGH IS

FIRM, ABOUT 12 MINS.

 

4. WHILE DOUGH IS BAKING, PREPARE THE TOPPING. IN A SMALL SAUCEPAN,

COMBINE SUGAR, BUTTER, OJ, AND HONEY. BRING TO BOIL; BOIL FOR 3 MINS

WITHOUT STIRRING.

 

5. REMOVE SAUCEPAN FROM HEAT. POUR THE SYRUP EVENLY OVER BAKED DOUGH.

SPRINKLE WITH PECANS.

 

6. BAKE UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN, ABOUT

20 MINS. COOL COMPLETELY IN PAN ON WIRE RACK. CUT INTO 12 RECTANGLES;

CUT RECTANGLES IN HALF DIAGONALLY AND SERVE.

 

SERVES:24 BARS

 

LEMON SUGAR COOKIES

 

1C. FLOUR

 

1TSP. BAKING PWDR

 

5TBSP. REDUCED-CALORIE MARGARINE, SOFTENED

 

1/3C. SUGAR

 

1TSP. GRATED LEMON PEEL

 

2DROPS YELLOW FOOD COLORING(OPTIONAL)

 

1/4C. FRESH LEMON JUICE

 

2TBSP. SUGAR(OPTIONAL)

 

1. PREHEAT OVEN TO 350*. SPRAY 2 NONSTICK BAKING SHEETS WITH COOKING

SPRAY. SET ASIDE.

 

2. IN SMALL BOWL, COMBINE FLOUR AND B. PWDR. IN MEDIUM MIXING BOWL,

USING ELECTRIC MIXER SET ON MED. SPEED, CREAM MARGARINE AND 1/3C.

SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN LEMON PEEL AND FOOD COLORING.

ALTERNATELY BEAT IN FLOUR MIXTURE AND LEMON JUICE UNTIL WELL

BLENDED.CHILL FOR 30 MINUTES.

 

3. SHAPE DOUGH INTO 1-INCH BALLS; ROLL IN 2TBSP OF SUGAR. PLACE 2

INCHES APART ON PREPARED BAKING SHEETS. USING FORK, PRESS A

CRISSCROSS PATTERN ONTO COOKIES. BAKE UNTIL EDGES ARE LIGHTLY GOLDEN,

ABOUT 10 MINS. TRANSFER COOKIES TO A WIRE RACK AND COOL COMPLETELY.

 

SERVES: 18 COOKIES

 

 

 

CHOCOLATE PEANUT BUTTER CHIP COOKIES

 

8(1OZ) SQUARES SEMI-SWEET CHOCOLATE

 

3TBSP. BUTTER OR MARGARINE

 

1(14OZ) CAN EAGLE BRAND SWEETENED CONDENSED MILK

 

2C. BISCUIT BAKING MIX

 

1TSP. VANILLA

 

1C. PEANUT BUTTER FLAVORED CHIPS

 

1. PREHEAT OVEN TO 350*. IN LARGE SAUCEPAN, OVER LOW HEAT, MELT

CHOCOLATE AND BUTTER WITH EAGLE BRAND; REMOVE FROM HEAT. ADD BISCUIT

MIX AND VANILLA; WITH MIXER, BEAT UNTIL SMOOTH AND WELL BLENDED.

 

2. COOL TO ROOM TEMP. STIR IN CHIPS. SHAPE INTO 11/4-INCH BALLS.

PLACE 2 INCHES APART ON UNGREASED BAKING SHEETS. BAKE 6-8 MINS OR

UNTIL TOPS ARE SLIGHTLY CRUSTED. COOL. STORE TIGHTLY COVERED AT ROOM

TEMP.

 

SERVES: 4 DOZEN