Category: pastries

caramel pecan sticky rolls

Caramel Pecan Sticky Rolls

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.

Topping
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

Glaze
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.

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.

old fashioned cheese squares

Old Fashioned Cheese Squares

Dough
2 packages dry yeast
1/3 cup warm water
1 teaspoon granulated sugar
1 cup margarine
2 1/2 cups all-purpose flour
4 eggs, separated

Cheese Filling
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract

Streusel
1 cup granulated sugar
1 cup all-purpose flour
1 stick (1/2 cup) margarine

Preheat oven to 350 degrees F.

In small bowl, mix yeast with water and 1 teaspoon granulated sugar, set aside.

In a large bowl, cut margarine into flour as for pie dough until mixture resembles small peas. Add egg yolks and yeast mixture and beat to blend. Let rise in warm place until doubled in size.

Meanwhile, in a mixer bowl, combine cream cheese, 1 cup sugar and vanilla extract, beating well until smooth.

Roll out half of dough mixture on a cookie sheet. Spread with cream cheese mixture over top evenly.

Roll out other half of dough and cover cream cheese filling.

Beat egg whites and spread on dough.

In a bowl, combine streusel ingredients and mix well. Sprinkle over dough. Let rise for 1 hour.

Bake for 30 minutes, remove from oven and drizzle with glaze mixture made from confectioners’ sugar and milk if desired.

overnight caramel rolls

Overnight Caramel Rolls

1 loaf frozen bread dough, thawed
1 teaspoon cinnamon
1/2 cup brown sugar
1 package dry butterscotch pudding (NOT instant)
1/4 cup butter, melted

Cut or break off bread dough into walnut size pieces. Arrange dough into greased Bundt pan. On top of dough, sprinkle pudding, cinnamon and brown sugar. Drizzle melted butter over dough. Let stand in refrigerator overnight or 8 hours.

Bake at 350 degrees F for 20-25 minutes.

strawberry breakfast rolls

Strawberry Breakfast Rolls

1 large can refrigerated buttermilk biscuits
1/2 cup strawberry preserves
1/2 cup confectioners’ sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees F. Coat a baking sheet lightly with cooking spray.

Separate dough into 8 biscuits. Roll each biscuit on lightly floured surface into a 5-inch round. Spread about 2 teaspoons preserves on half of each dough round. Fold each dough round in half to form a half moon. Brush edges of dough with water; press tightly to seal. Place on prepared baking sheet.

Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking sheet; place on wire rack to cool. Place wire rack over wax paper.

Stir together confectioners’ sugar and whipping cream in a small bowl until a smooth glaze forms. Place glaze in resealable plastic bag with small hole cut in corner. Drizzle glaze over rolls.

Makes 8 rolls.

cappuccino sticky buns

Cappuccino Sticky Buns

Butter for greasing pan, plus 1/4 cup (1/2 stick) melted
    butter or margarine, divided use
1 (.82 ounce – 1 serving) envelope dry cappuccino drink mix
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 loaf frozen bread dough, such as Bridgford, thawed
    according to package directions

Lightly grease one 9-inch pie pan; set aside.

Mix together cappuccino mix, sugar and cinnamon; set aside.

Sprinkle pecans over bottom of prepared pan.

Divide thawed dough into 12 equal pieces. Roll each piece of dough in melted butter, then in sugar mixture. Coat well. Place coated dough in single layer in pan. Let rise until double in size.

Meanwhile, 15 minutes before baking, preheat oven to 350 degrees F. Bake 25 to 30 minutes or until rolls are golden brown and cooked through. Remove from oven and invert on serving dish to cool.