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.

bear claws

Bear Claws

Basic Sweet Dough
1/2 cup milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine
1/2 cup warm water (105-115 degrees)
2 packages active dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour

Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.

Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour – beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.

Cover and let rise until doubled in bulk. Punch down and shape as desired.

Preparation and Filling
2 tablespoons melted butter (for brushing on the dough)
1 1/2 cups chopped dates
3/4 cups raisins
3/4 cup chopped nuts, divided
5 tablespoons granulated sugar, divided
1 teaspoon lemon rind
1 egg yolk, combined with 2 tablespoons water

Divide dough in half. Roll out half of dough on floured board into a 9 x 18-inch rectangle. Brush with 1 tablespoon of the melted butter.

Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.

Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.

Cut and divide into 9 (2-inch) sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.

Repeat with remaining dough and filling.

Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar. Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees F for 10 to 15 minutes or until golden.

deb coder’s cinnamon rolls

Deb Coder’s Cinnamon Rolls

Her cinnamon rolls and cinnamon bread are made from the same basic recipe. Both took first place.

Yeast Mix

Dissolve 1 package dry yeast in 1/4 cup warm water with 1 tablespoon granulated sugar.

Dough
2 cups warm milk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Filling
1/2 cup (1 stick) margarine, at room temperature
1/4 cup cinnamon
1/4 cup granulated sugar

Glaze (optional)
1/2 cup confectioners’ sugar
1 1/2 to 2 teaspoons water
1/4 teaspoon ground cinnamon (optional)

Yeast Mix: Stir until yeast and sugar is dissolved and let stand until bubbly.

Dough: Pour milk into large bowl. Stir in the oil, salt and sugar. Add yeast mix and stir. Sprinkle in 3 cups flour a cup at a time, stirring until all flour is evenly moistened.

Add 4th cup flour and beat with a wooden spoon or heavy duty mixer until dough is smooth and elastic.

Mix in 5th cup of flour to make dough stiff enough to pull away from sides of bowl.

Measure out 6th cup and sprinkle 3/4th of it on surface where you will knead the dough. Turn out dough and sprinkle remaining flour over dough. Knead 20 to 30 minutes

Put dough into a greased bowl and turn it to grease on all sides. Cover loosely with a damp cloth or plastic and let rise in warm place until doubled.

Punch down and turn dough out onto a lightly floured surface. Use rolling pin to roll dough into a rectangle about 1/2 in thick.

Filling: Spread margarine evenly over dough. Sprinkle cinnamon over it. Then sprinkle sugar evenly over cinnamon.

Roll dough from a long side like a jellyroll. Cut slices 3/4 inch wide and lay them flat in a greased baking pan. Cover and let rise until dough is doubled.

Bake 15 to 18 minutes at 350 degrees F. Can cool in pan. Serve warm or cold.

Optional Glaze: Mix ingredients together and drizzle over rolls.

One dozen.

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.