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Pecan Sticky Buns
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly floured board.
Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp cinnamon. Roll up halves, beginning at wide side.
Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan,leaving a small space between slices. let rise until doubled. Bake in a preheated 375 F oven for about 30 minutes. Invert pans onto serving plates. Makes 2 dozen.
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Category: Buns
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Philadelphia Sticky Buns
Make on dough cycle or on MANUAL... This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins.
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Category: Buns
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Prune Buns
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450ø F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings.
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Category: Buns
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Rock Buns
Measure baking powder into flour and add the salt. Sieve flour into bowl with spice and nutmeg. Clean currants by putting them into sieve with some flour. Rub well, then brush off surplus flour. Rub fat into flour till it resembles fine breadcrumbs. Add the sugar, dried fruit and candied peel. Beat egg in basin and add to dry ingredients, using the fork. You may need just a drop of milk. Mix all the ingredients very well together. The mixture should be fairly firm and dry. Grease tin. Put mixture in small heaps on baking tin and bake for 15 minutes in a hot oven (450F, mark 8).
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Category: Buns
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Saffron Buns
Preheat oven 20 minutes before buns are ready to bake at 375 degrees. Makes 16 buns. Scald the milk; stir in the sugar, salt and butter. Cool to lukewarm. Meanwhile, add the saffron to the boiling water; let stand. Measure the very warm water into a large bowl (cool to lukewarm for yeast). Stir in the lukewarm milk mixture, beating egg, saffron and 2 cups flour; beat until smooth. Stir in the currants, then enough flour to make a stiff dough. Knead about 8 minutes. Place in greased bowl; cover and let rise (1 hour).
Punch down. Cover and let rise for 10 more minutes. Shape into 16 buns. Press down each one. Cover and let rise 30 minutes. Bake in oven 15 minutes at 375 degrees.
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Category: Buns
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Scotch Black Bun
* The butter, 3 sticks, should be cut into small pieces.
In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and 1/4 ts of salt. With your fingers, work the ingredients together until you form small granules that are fairly uniform in size. Sprinkle 8 tb of the ice water over the granules and continue mixing until you can gather the ingredients into a ball. If the dough crumbles, add additional ice water, 1 tb at a time, until a soft ball can be formed. With the flat of your hand, press the dough into a thick cake, wrap it in plastic wrap, and refrigerate for at least 1 hour. Prepare the filling by sifting the 3 1/2 cups of flour, the sugar, baking powder, spices, and remaining 1/4 ts of salt into a large bowl. Add the freshly ground black pepper, seedless and white or golden raisins, ground and coarsely chopped almonds. Mix thoroughly until all the fruits and nuts are coated well with the dry ingredients. Add the 3 eggs, milk, and brandy mixing well. Preheat the oven to 375 degrees F. and, on a lightly floured surface, roll two-thirds of the chilled pastry to a thickness of 1/4-inch. Gently place a 9 X 3 1/2-inch springform pan on the pastry. With a small sharp knife,cut along the outside of the pan to make a disk. Line the bottom of the pan with the disk of pastry. Use the remaining pieces of rolled-out pasty to line the sides of the pan, slightly overlapping the pastry on the bottom and letting the pastry extend about 1/2-inch above the top of the form. Spoon the filling into the pan, packing it down firmly and press the excess pastry over the filling. Brush the pastry with a little of the beaten egg. In the same fashion, roll out the remaining pastry into a circle larger than the form. Roll the pastry around the rolling pin to lift it and unroll it on the top of the form. Press the top pastry against the filling and the pastry below to make a tight seal and trim off the excess. Brush the entire top with the beaten egg. Cut a 1-inch round vent in the middle of the bun, and if you like, use the pastry scraps to make leaves. Roll the scraps together and cut out tear drop shapes to resemble leaves. Score the top, with a small sharp knife, to resemble the ribs of the leaves. Brush the undersides of the leaves with the remaining beaten egg to make them adhere to the top of the bun. Then brush the top again with the beaten egg. Bake on a rack in the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a rich golden brown. If the decorations color much faster than the top sheath of pasty, cover them with aluminum foil to reflect the oven heat and retard the browning.
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Category: Buns
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Sticky Buns
The night before: Heavily butter a 9 x 13 inch pan. Sprinkle nuts in the bottom of the pan. Space 20 frozen dinner rolls in the pan. Sprinkle with the pudding mix. Melt butter with the brown sugar and cinnamon. Bring to a rolling boil, stirring often. Pour over rolls. Let stand overnight.
The next morning:Bake rolls at 350 degrees for 25 to 35 minutes. Invert on a rack and cool.
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Category: Buns
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Apple Dessert Sauce
Place all ingredients in saucepan; stir and bring to a boil over medium high heat and cook 3 minutes. Spoon over each piece of cake. Serve warm.
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Category: Desserts and sweets
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Black Forest Trifle Dessert
Prepare cake mix according to package directions; cut into 1/2 inch slices.
Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp.rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds.
CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings.
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Category: Desserts and sweets
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Butter Pecan Ice Cream Dessert
Crush cookies and mix with softened butter.
Pat into 9x13" pan and bake at 325~ for 12-15 minutes.
In large bowl, at medium speed, soften ice cream and add dry pudding.
Blend a little and add milk.
Beat 2-3 minutes and pour into cooled crust.
Frost with Cool Whip.
Sprinkle with crushed Heath Bars and refrigerate.
DO NOT FREEZE.
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Category: Desserts and sweets
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Butterfinger Dessert
Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.
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Category: Desserts and sweets
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Calypso Plantain Dessert
1.Preheat oven to 375F.
Spray 10-inch pie pan with nonstick cooking spray; arrange plantain slices in an even layer in bottom of pan.
Spread pineapple evenly over plantain slices.
2.In 1-cup liquid measure combine orange juice, margarine, and cornstarch, stirring to dissolve cornstarch; pour evenly over pineapple.
3.In small mixing bowl combine almonds, coconut, and sugar and sprinkle evenly over pineapple.
Bake until plantain is soft and coconut mixture is lightly browned, 15 to 20 minutes.
4.To serve, into each of two 6-oz dessert dishes spoon half of the plantain mixture, then top each with 1/4 cup yogurt. Drizzle pan juices over yogurt.
Approximate Total Time: 30 minutes (including baking time) Makes 2 Servings Each serving provides: 1/2 Milk, 1 Fat, 1/2 Protein, 1 Bread, 1/2 Fruit, 45 Optional Calories Per serving: 264 calories; 6 g protein; 8 g fat; 46 g carbohydrate; 136 mg calcium; 79 mg sodium; 3 mg cholesterol; 1 g dietary fiber (this figure does not include plantain; nutrition analysis not available)
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Category: Desserts and sweets
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Caramel Pecan Ice Cream Dessert
COMBINE flour, pecans, brown sugar and oats in large bowl. Add melted margarine, mix well.
Pat in a thin layer on a large baking sheet with sides.
BAKE at 400 F, stirring occasionally, for 15 minutes or until golden. Crumble while warm. Cool.
PRESS half of crumb mixture into 13" x 9" pan.
Drizzle with half of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer. Cut pieces and serve as needed.
Servings: about 20 Helpful hint: Any flavour ice cream or a combination of 2 flavours and a complimentary sundae sauce will work in this dessert.
Well covered, it will keep several months in the freezer if it's in a well-hidden spot away from view of snackers. Remove from freezer 10 minutes before serving for easy slicing.
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Category: Desserts and sweets
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Carmel Apple Dessert
Drain and save pineapple juice.
Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly.
Let cool.
Mix apples and pineapple first, then add custard mixture and cool whip.
Refrigerate.
Add nuts before serving.
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Category: Desserts and sweets
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Cherry Amaretti Dessert
Amaretti cookies, a popular Italian almond-flavored sweet, can be found. Sprinkle 1-1/4 cups of the cookie crumbs in ungreased square pan, 9 X 9 X 2 inches; reserve remaining crumbs. Place cherries in blender or food processor. Cover and blend, or process, until coarsely chopped. Beat whipping cream and cream cheese in chilled medium bowl until stiff. Fold in cherries. Drop by spoonfuls onto crumbs in pan; carefully spread. Sprinkle with reserved crumbs. Cover and freeze at least 6 hours. Let stand at room temperature 15 minutes before serving. Freeze any remaining dessert. 9 SERVINGS; 225 CALORIES PER SERVING.
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Category: Desserts and sweets
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Cherry Cranberry Dessert Squares
1.Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal.
2. Prick crust generously with fork.
Bake at 425F for 9-11 minutes, or until light golden brown. Cool.
3. In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well.
Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap and refrigerate until cool.
4. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend with a wire whisk until thickened. Spoon over baked crust. Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with whipped topping.
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Category: Desserts and sweets
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Cherry Deluxe Dessert
Reserve 1/2 c for topping Combine and press down in pan. Can be placed in freezer while preparing next step. 2 pkgs whipped topping mix 1 large pkg cream cheese 3/4 c milk Sugar, to taste 1 tsp vanilla 1 cn cherry pie filling Soften cream cheese, add milk, sugar and vanilla. Beat on low speed, then add whipped topping mix and beat on high speed, according to directions on package. Spread mixture on crumbs and carefully spoon cherry pie filling on top. Sprinkle with reserved crumb and butter mixture. Use a 9x13-inch pan. 15 servings. Chill overnight or at least 8 hours.
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Category: Desserts and sweets
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Cherry Dessert Meeres
* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.
Wash and drain cherries.
Remove stones and reserve 8 whole cherries for garnish.
Place cherries in a bowl; add kirsch.
In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup.
Add syrup to cherries; stir to blend.
Cover and let soak for 20 minutes.
Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes.
Arrange cherries on top.
Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds.
Whip the cream and carefully fold it into the cream-cheese mixture.
Spoon over the cherries.
Garnish with the chopped pistachio nuts and whole cherries.
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Category: Desserts and sweets
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Cherry Dessert Wontons
Here is a genuine Fake Chinese Recipe. Powdered Sugar Or Cinnamon Sugar To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap. Moisten one end and pinch the two ends firmly together. Repeat. Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden. Drain on paper towels. Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven.
Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired.
NOTE: Cherry dessert wontons can be assembled and frozen.
To use, let thaw for 10 minutes and fry as above.
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Category: Desserts and sweets
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Cherry Oat Dessert Squares
Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares.
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Category: Desserts and sweets
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