Baking Index

Appetizers--Bars--Breads--Candies--Cakes--
Coffee Cakes--Cookies--Pies--Pudding

Crescent Holiday Appetizer Tree

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or flaky dough sheet
1 container (8 oz.) chives-and-onion cream cheese spread
1 tablespoon milk
3/4 medium red bell pepper
1/4 medium yellow bell pepper
1/2 cup chopped fresh broccoli
2 tablespoons sliced ready-to-eat baby-cut carrots
1 tablespoon chopped cucumber

Heat oven to 375° F.
Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching.
Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack.
Cool completely, about 15 minutes.
Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canape cutter, cut star from yellow bell pepper;
chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber.
Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008

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Christmas Berry Trifle

1-1/2 cups sugar
12 ounces fresh or frozen (unthawed) cranberries
6 ounces fresh or frozen (unthawed) raspberries
5 ounces dried cherries
1 tablespoon finely grated fresh orange zest
3 cups half-and-half
8 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 vanilla bean, halved lengthwise and seeds scraped from pod
1/4 teaspoon salt
1/2 cup ruby port
1/4 cup sugar
2 frozen pound cakes (10-3/4 oz. each), thawed
1 bar (3.5 oz.) bittersweet chocolate, chopped, plus shavings for garnish
1 cup heavy cream, beaten to soft peaks with 2 tablespoons confectioners' sugar

Make berry filling: Stir together the first 5 ingredients in a medium saucepan with 1 cup water. Simmer, stirring occasionally, until reduced to 4-1/4 cups, about 15 minutes. Chill, loosely covered, until cold, about 4 hours. Filling will thicken as it cools.
Make vanilla custard: Heat half-and-half in a medium saucepan over moderate heat just until hot (do not boil).
Whisk together yolks, sugar, cornstarch, vanilla seeds, and salt in a medium bowl. Gradually whisk in 1 cup hot half-and-half in a slow stream. Whisk egg mixture into remaining half-and-half in saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thickened (do not boil) and custard registers 170 degree F on an instant-read thermometer, about 20 minutes. Immediately strain through a fine mesh sieve over a bowl. Cover surface of custard with plastic wrap and chill until cold and thickened, about 4 hours.
Make port syrup: Combine port, sugar, and 1/4 cup water in a small saucepan; simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Let stand until cooled to room temperature.
To assemble trifle: Cut each cake horizontally into about 2/3-inch-thick slices. Brush both sides of each slice evenly with port syrup and cut each slice crosswise into about 1-3/4-inch squares. Line the bottom of a 3-quart glass trifle or souffle dish with 1/3 of cake, overlapping if necessary. Top with 1/3 of berry mixture, 1/4 of custard, and 1/3 of chopped chocolate. Repeat layering 2 more times. Spoon whipped cream over top and garnish with chocolate shavings. Chill trifle and remaining custard at least 2 hours or overnight. Spoon trifle into bowls and serve with remaining custard on side. Makes 10 servings. Source: Ladies' Home Journal

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Pumpkin Cranberry Bread

2 1/2 c. flour
2 c. gran. sugar
1 tbl. pump. spice
1/2 c. veg. oil
1 tsp. bak. soda
1 c. pumpkin
1/2 tsp. salt
1 c. cranberries, chop.
2 eggs

In large bowl, combine flour, pie spice, bak. soda and salt.
In small mixer bowl, beat eggs, beat in sugar, oil and pumpkin.
Pour pumpkin mixture into dry ingredients; stir just until moistened.
Stir in cranberries.
Spoon batter into 2 greased and floured 8x4" loaf pans.
Bake in 350° F oven for 60 min. Cool for 5-10 min.
Remove from pans.

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Monkey Bread

1 pkg. Bridgeford frozen parkerhouse rolls
3/4 c.butter, melted

Allow frozen dough to thaw to room temperature. Cut each roll in half.
Dip each dough piece in melted butter.
Arrange pieces in layers in 9" ring mold or bundt pan.
Allow dough to rise until it reaches the top of pan (about 1½-2 hours).
Bake 18-20 min. @375°F. Turn out of pan immediately to cool.
Variations:
Add: garlic powder, parmesan cheese
or sugar & cinnamon to butter before dipping.

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Candy Cane Coffee Cake

Bread:
½ loaf frozen bread dough

Filling:
½ c. apricot preserves
½ c. walnuts, chopped
2 tbl. golden raisins
1/4 tsp. allspice

Frosting:
Confectioners sugar
Milk
Salt

Prepare filling:
Combine apricot preserves, walnuts, raisins and allspice in small bowl.
Place dough on lightly floured board; punch down.
Knead briefly. Cover and let rest 20 min.
Shape dough into 16" roll.
Press channel down center, flattening dough to 4" width.
Fill channel with apricot filling.
Pinch top and bottom of dough together over filling;
press ends to seal.
Transfer, seam side down, to large greased baking sheet.
Shape into candy cane.
Cover and let rise in warm place,
away from drafts, 45 min. or until double in bulk.
Meanwhile, heat oven to 350°F.
Bake for 20-25 min.
Remove to wire rack to cool.

Prepare frosting:
Whisk together confect. sugar, milk and salt in bowl until smooth and good spreading consistency. Spoon into pastry bag or plastic storage bag with corner snipped off. When bread is cooled, pipe frosting. Anchor walnuts with frosting.

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Swedish Coffee Cake

1 loaf Bridgeford bread, thawed

Filling:
1 1/2 c. marg., soft
1 c. pecans or walnuts
1 c. chopped raisins
1 tbl. cinnamon/sugar

On lightly greased cookie sheet with oiled hands spread thawed dough forming a 16x12" rectangle.
Spread with 1/2 c. soft marg; sprinkle with cinnamon/sugar; chopped pecans, and raisins.
Roll up from long side, jelly roll fashion; pinch edge to seal.
Place on greased cookie sheet to form a circle.
With scissors cut 3/4 of the way through dough at 1" intervals. Lay cuts over on their sides.
Let rise until doubled.
Meanwhile, preheat oven to 375°F. Bake 25-30 min. Cool.
Drizzle with confectioners' sugar, cream and vanilla mixture.
Decorate with nuts and cherries.

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Pecan Pie

3 eggs, slightly beaten
1 c. Karo Syrup(light)
1 c. sugar
2 tbl. marg., melted
1 tsp. vanilla
1 1/2 c. pecans
1 unbaked 9" pastry shell

In large bowl stir together first 5 ingredients until well blended. Stir in nuts.
Spray pie tin with Pam. Pour into pastry shell. Bake in 350°F for 50-55 min. Cool.

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Pumpkin Pie

1 unbaked 9" crust
1/2 tsp. salt
2 eggs, beaten
1 tsp. cinnamon
16z canned pumpkin
1/2 tsp. ginger
3/4 c. gran. sugar
1/4 tsp. cloves
12z can evap. milk
1/8 tsp. nutmeg

In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and evap. milk; pour into crust.
Bake at 425°F on cookie sheet for 15 min. Reduce heat to 350°F. Bake for 40-50 min.

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Slide Cake

1 recipe 2 crust pie
1 jar mincemeat
Prepare favorite crust.

Roll out in rectangular shape. Place on cookie sheet.
Spread with mincemeat. Cover with another rectangular crust.
Brush with milk and sprinkle with sugar. Bake in 375°F oven for 30-45 min.
Should be golden brown.

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Easy Peppermint Kiss Cookies

1 pkg. Betty Crocker Sugar Cookie Mix
1 pkg. Hershey Peppermint Kisses

Follow directions on pouch and bake accordingly.
Remove from oven and immediately place one peppermint kiss into the middle of each cookie.

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Easy Oatmeal Cran-White Chip Cookie

1 pkg. Betty Crocker Oatmeal Cookie Mix
1 6 oz. pkg. dried cranberries
1/2 cup white chocolate chips

Follow directions on pouch, except mix in the cranberries and chips.
Bake according to directions.

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Chocolate Chips with Candy Canes

1 c. + 1 tbl. flour 1/2 tsp. soda 1/2 tsp. salt
1/2 c. butter or marg.
6 tbl. gran. sugar
6 tbl. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 beaten egg
6z pkg. choc. chips
4 Peppermint candy canes (smashed up)

Sift together flour, soda, salt. Set aside.
Blend butter, sugars, vanilla, water. Beat in egg. Add flour mixture; mix well. Stir in choc. chips, candy canes.
Drop half tsp. on greased cookie sheet. Bake at 375°F for 10 - 12 min. 50 cookies.

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Macadamia Nut Tea Cakes

1 c. (2 sticks) butter or margarine, softened
1/2 c. confectioners' sugar
1 tsp vanilla extract
7z jar macadamia nuts (3/4 c. chopped)
2 1/4 c. unsifted all-purpose flour
Additional confectioners' sugar

In large mixing bowl, with wooden spoon, combine butter, 1/2 cup confectioners' sugar and the vanilla; stir in macadamia nuts, flour and 1/4 teaspoon salt. (Or process nuts, butter, confectioners' sugar and vanilla in food processor until mixture is smooth; add flour and salt;
process just until flour blended.)
Form dough into a ball; wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 400° F. Form dough into 1-inch balls. Place on ungreased baking sheet (cookies do not spread).
If desired, shape some of the balls of dough into crescents: Roll a ball of dough to a long oval between palms of hands; place on baking sheet, curving ends to form a crescent.
Bake until set but not brown-about 10 minutes. While cookies are warm, roll in confectioners' sugar. When cooled, roll again in sugar. Store in covered container.
Makes about 4 dozen cookies.

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Rugelach

2 sticks (1 cup) unsalted butter, soft.
6z.(3/4 brick of an 8z)cream cheese
2 1/4 c. flour
Cinnamon sugar: ½ c sugar w/1½ tsp. cinnamon
1/4 c. rasp. or apricot preserves
3/4 c. raisins
½ c. ground walnuts

In large bowl, beat butter and cream cheese with mixer on medium speed until smooth. On low speed, gradually add flour, beating just until dough comes together, 10-15 seconds. Divide into thirds. Flatten each into a 6" disk.
Wrap and refrigerate until firm enough to roll out, at least 1 hour.

Heat oven to 350°F.
Line cookie sheets with parchment or waxed paper for easy cleanup.
Working quickly, generously sprinkle work surface and top of 1 disk dough (keep others refrigerated) with flour. With a rolling pin, roll into a 14" circle.
Remove and reserve 2 tbl. cinnamon sugar. Spread circle with 1/4 c. preserves, leaving a 1/4" border, then sprinkle with 1/3 the remaining cinnamon sugar, and 1/3 the raisins and nuts. With a pizza wheel or knife, cut circle into 16 wedges.
Roll up from wide end to point; tuck point under.

Sprinkle each rugelach with 1/8 tsp. Reserved cinnamon sugar.
Repeat with remaining dough and filling. Place 2" apart on prepared cookie sheet.
Bake 18-22 min. until bottoms are light brown and tops golden. Remove to a wire rack to cool.

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Rolled Ginger Cookies

1 pkg. gingerbread mix
1/3 c. lukewarm water Add water to gingerbread mix.

Blend until smooth. Chill 1-2 hours.
Heat oven to 375°F.
Roll dough 1/8" thick on floured board.
(Use small amount of dough at a time, keeping rest chilled.)
Cut out as men, Santas, or other desired shapes.
Bake 8-10 min.
Decorate with icing, raisins and nuts, if desired.
Makes 18-24 men.

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Coconut Butter Cookies

1 c. butter or marg.
2 c. pecan halves
½ c. sugar
1 egg white
2 tsp. vanilla
1 tbl. water
2 c. flour
3/4-1 c. flaked coconut
1/4 tsp. salt

Heat oven 350°F.
Cream butter, sugar, and vanilla until fluffy.
Blend flour and slat; stir into creamed mixture, blending thoroughly.
If dough is soft, chill until firm enough to shape. With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
Beat egg white and water with fork.
Dip dough in egg white mixture, then in coconut*.
Bake on lightly greased baking sheet 15-18 min. or until lightly browned.
Makes 5 doz.
*Coconut may be tinted with a few drops of food coloring.

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Spritz

1 c. butter or marg.
1 tsp. flavoring (almond or vanilla
or 1/4 c. grated almonds
2/3 c. sugar
2 ½ c. flour
3 egg yolks

Heat oven to 400°F.
Mix butter, sugar, egg yolks, and flavoring thoroughly. Work in flour.
Using 1/4 dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes. Bake 7-10 min. until set but not brown.
Makes 6 doz.

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Date-Nut Pinwheels

½ c. shortening (part marg.)
½ tsp. vanilla
1 c. brown sugar (packed)
½ tsp. soda
1 egg
1/4 tsp. salt

Mix shortening, sugar, egg, and vanilla thoroughly.
Mix flour, soda, and salt together. Stir in. Divide in half.
Roll each piece of dough on waxed paper into rectangle about 11x7".
Spread rectangles with date-nut filling.*
Roll up tightly, beginning at wide side. Pinch edge to seal.
Wrap each roll in waxed paper and chill several hours.
Heat oven to 400°F.
Cut in 1/4" slices. Place on lightly greased baking sheet.
Bake about 10 min. or until lightly browned.

*Date-Nut Filling:
Cook 3/4# moist pitted dates, cut-up; 1/3 c. sugar; 1/3 c. water in saucepan until slightly thickened, stirring constantly. Remove from heat. Cool.
Stir in ½ c. finely chopped nuts.

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