Category: pastries

raspberry cinnamon rolls

Raspberry Cinnamon Rolls

1 can unbaked cinnamon rolls
Raspberry jam

Carefully unroll cinnamon rolls. Spread raspberry jam on top of unrolled roll. Re-roll dough and follow baking directions on store bought can.

Add additional jam to icing that came in the can. Add icing to your cinnamon roll and enjoy.

Variations: Use apple butter, peach preserves or strawberry preserves as alternatives for other tasty cinnamon rolls.

cheese and cherry danishes

Cheese and Cherry Danishes

8 ounces pot cheese or cream cheese (at room temperature)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent roll dough
3/4 of 21 ounce can cherry pie filling
1 egg, lightly beaten with 1 tablespoon water
1/4 cup sliced almonds

Stir together cheese, sugar, flour, lemon rind, lemon juice and vanilla extract in a medium-size bowl with a wooden spoon until well blended and smooth. Heat oven to 375 degrees F.

Unroll 1 package of dough and separate dough into 4 rectangles. On a lightly floured work surface, cut each rectangle crosswise in half to make 2 squares from each rectangle. Pinch together any perforations or holes in dough. Then stretch the 2 opposite corners of each square slightly to lengthen the dough and form the flaps that will enclose the filling. Then transfer to ungreased baking sheet.

Spoon 1 tablespoon of cheese filling diagonally onto center of each square, at a right angle to stretched corners. Top with about 1 tablespoon cherry pie filling. Fold one of the flaps across mixture. Fold other flap across, overlapping first flap. Brush each Danish with egg and water mixture. Sprinkle with some of the almonds. Continue making more Danishes with remaining crescent roll dough, cheese filling and cherry pie filling, including the second package of dough. Bake for 15 to 18 minutes or until golden. Remove to wire rack to cool.

cheese strudel

Cheese Strudel

1 pound Monterey jack cheese
4 ounces green chiles, chopped
1 quart large curd cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 cup butter, melted
10 eggs, well beaten

Grate cheese, Add chiles and cottage cheese. Sift flour and baking powder. Add to mixture. Add remaining ingredients and mix well. Pour into well-greased 3-quart oblong baking dish. Bake 15 minutes at 400 degrees F and then 30 minutes at 350 degrees F.

Serves 8.

cinnamon cream cheese squares

Cinnamon Cream Cheese Squares

2 (8 ounce) tubes refrigerated crescent rolls
16 ounces cream cheese, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 cups butter or margarine, melted
1 teaspoon ground cinnamon

Unroll one tube of dough and place in a lightly greased 13 x 9-inch baking pan. Seal seams and perforations; set aside.

In a mixing bowl beat cream cheese, 1 cup of sugar and vanilla extract until smooth. Spread over dough.

Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350 degrees F for 30 minutes or until done. Cool; cut into squares.

Yields about 3 dozen.

caramel pecan sticky rolls

Caramel Pecan Sticky Rolls

1 package yeast
1/4 cup warm water
1/2 cup milk
1/2 cup unsalted butter, divided
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
2 1/4 to 2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup packed dark brown sugar

Sprinkle the yeast over the warm water in a small bowl, and let it dissolve.

Heat the milk and 1/2 cup of the butter together in a small saucepan until the butter is melted. Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm, and add the yeast. Beat in the eggs. Gradually mix in the flour, adding only as much as is needed to make a smooth dough.

Turn the dough out onto a floured surface, and knead until it is satiny. Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in the bowl, and turn it over so that it is covered with a film of oil. Cover the bowl with a towel, and set the bowl aside in a warm place until the dough rises to double its original size, about 1 1/2 hours.

While the dough is rising, butter a 12 x 9-inch baking pan. Prepare the Topping.

Knead the risen dough lightly, and roll it out into a rectangle about 10 inches by 12 inches. Melt the final 1/2 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll up the dough carefully from one of the rectangle’s longer sides. Cut the roll into slices about 1 inch thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it is doubled in size again.

Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside edge of the pan and invert the rolls onto a plate or tray. Serve the rolls immediately, or let them cool and reheat them, covered, the following morning.

1 cup dark brown sugar, firmly packed
1/2 cup pecan pieces, toasted
1/4 cup unsalted butter, cut into several pieces
6 tablespoons corn syrup

Scatter the brown sugar, pecans, and butter bits in the dish, and drizzle with the corn syrup. Place the pan in the oven, and set the oven to 350 degrees F. Heat the pan for a few minutes, until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on. Stir the mixture if it has melted unevenly. Set the pan aside.

irish cream croissants

Irish Cream Croissants

1 package refrigerated crescent rolls
8 ounces cream cheese, softened
1/2 cup Irish Cream
1/2 cup confectioners’ sugar

1 cup confectioners’ sugar
1/4 cup Irish Cream

Mix cream cheese and Irish Cream until well blended. Mix in 1/2 cup confectioners’ sugar.

Unroll crescent rolls as directed on package. Spread cream cheese mixture on each triangle, dividing evenly. Roll up and bake as directed on package.

Mix Glaze ingredients well. Drizzle over baked rolls.

caramel braid

Caramel Braid

1 package yeast
1/4 cup warm water
2 eggs
1 cup lukewarm milk (scalded, then cooled)
1/4 cup butter softened
1/4 cup granulated sugar
1 1/2 teaspoons salt
4 to 4 1/2 cups all-purpose flour

Dissolve yeast in warm water. Stir in eggs, milk, margarine, sugar and salt. Stir in 1 cup flour. Stir in remaining flour, continue stirring until soft. Cover and let rise in warm place till double-about 1 hour.

Caramel Filling
1 cup chopped nuts,
2/3 cup brown sugar
1/3 cup soft margarine

Stir dough down by beating about 25 strokes. Turn onto well floured surface, roll into rectangle 18 x 12-inches. Spread with Caramel filling. Cut into 3 strips 18 x 4 inches. Roll each into rope, pinch edges and ends. Place diagonally and close together on greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends, tuck under. Cover and let rise about 30 minutes. Place oven rack below center of oven. Bake 25-30 minutes at 350 degrees F.

Brown Butter Glaze

Heat 1/4 cup butter over medium heat till brown. Remove from heat; stir in 2 cups powdered sugar and 1 teaspoon vanilla extract. Stir in 1 to 2 tablespoons milk till smooth. Add a little hot water if needed.

cranberry cream cheese pull aparts

Cranberry Cream Cheese Pull Aparts

24 frozen bread rolls, thawed but still cold
1 cup dried cranberries
1/4 cup butter, melted
1 cup granulated sugar, divided
6 ounces cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rinds
1 cup powdered sugar
5 teaspoons fresh lemon juice

Press about 5 to 6 cranberries into each thawed roll. Place rolls in a 9 x 13-inch pan coated with nonstick cooking spray.

Combine the butter, 1/2 cup of the granulated sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with plastic wrap and let rise until double in size. (Time will depend on temperature of your kitchen.)

Combine remaining 1/2 cup granulated sugar, the rinds and any remaining cranberries. Sprinkle this mixture over the risen rolls. Bake immediately in a preheated 350 degree F oven for 25 minutes or until the rolls in the center are done.

Combine powdered sugar and lemon juice. Drizzle over hot rolls. (Toss on extra cranberries, if you so desire.)

Makes 2 dozen pull aparts.

chocolate cinnamon rolls

Chocolate Cinnamon Rolls

3/4 cup warm water
1 package dry yeast
1/4 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1 egg
1/3 cup cocoa
2 1/4 cups all-purpose flour
1 tablespoon butter or margarine, softened
1 1/2 teaspoons cinnamon
3 tablespoons granulated sugar
Chopped nuts

In bowl dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat for 2 minutes on medium speed. Scrape sides and bottom of bowl. Stir in remaining flour. Cover with cloth. Let rise in warm place until doubled in bulk (about 1 hour).

Stir down by beating 25 strokes. Turn soft dough out on floured cloth covered board. Roll into a 12 x 9 inch rectangle. Spread soft butter on rectangle. Sprinkle with cinnamon and sugar mixture. Roll, beginning at wide side. Pinch edge into roll. Cut in 12 pieces. Place in greased 9-inch square pan. Let rise in warm place until doubled (40 minutes). Bake at 375 degrees F for 25 minutes. Remove from pan. Frost.

Frosting: 3/4 cup sifted powdered sugar with enough cream or milk to make spreading consistency. Sprinkle with chopped nuts.

california walnut early morning cookies

California Walnut Early Morning Cookies

These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness.

1 1/2 cups (3 sticks) butter
3 1/3 cups packed brown sugar
3/4 teaspoon vanilla extract
5 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups dates or raisins
1/2 cup plus 1 tablespoon applesauce
1 small can crushed pineapple
2 1/2 tablespoons maple flavoring
1 cup plus 2 tablespoons nonfat dry milk
1 tablespoon baking soda
5 cups oatmeal
3 cups chopped California walnuts

Preheat oven to 350 degrees F.

Cream butter, applesauce and sugar in a large bowl. Add crushed pineapple with juice, vanilla and maple flavoring.

Combine flour, dry milk, cinnamon, baking soda and salt. Blend into creamed mixture.

Blend in oats, dates or raisins and California walnuts. Drop dough in round tablespoons onto baking pan. Flatten slightly.

Bake for 12 to 15 minutes.

Makes 50 (2-inch) cookies.