Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 13, 2012 Leave a Comment

Nut Roll

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

At Christmas time, I get calls from family and friends to be sure to make this.  This recipe makes four (4) large nut rolls.

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

Nut Roll

1 pkg. dry yeast

1 tsp. sugar

¼ cup lukewarm water

1 tsp. flour

4 cups flour

3  Tbsp. sugar

1 tsp. salt

¼ lb. margarine

1 (5 oz.) can evaporated milk (add water to make 1 cup)

3 beaten egg yolks

Filling:   1 (5 oz.) can evaporated milk

1 cup sugar

¼ lb. margarine

1 lb. walnuts, crushed

1 egg white

Dissolve 1st four ingredients in water.  Let stand until mixture foams.

Measure 4 cups flour, sift with sugar and salt.  Cut in margarine (as you would for a pie crust).  Mix egg yolks and milk.  Add foaming yeast.  Make a dent in flour and add mixture.  Knead into a smooth dough.  Place in a bowl.  Grease the top and place in refrigerator overnight.

 

Filling:   Place milk, sugar and margarine in saucepan.  Bring to a boil.  Remove from heat.  Combine with nuts and beaten egg white.  Separate dough into 4 sections.  Roll each section as if you were making pizza, in the shape of a rectangle.  Spread filling over top (about 4 heaping tablespoons on each section).  Roll up as in jellyroll.  Place on a greased cookie sheet with seam down.  Pinch sides.  Let rise about 2 hours on the baking sheet before baking.

Bake 325 F. for 20 – 25 minutes until brown.

Cool and sprinkle with powdered sugar or make a light powdered sugar frosting.  Slice and serve.  Enjoy!

(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

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Cranberry Bread Pudding Recipe

November 17, 2012 Leave a Comment

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices.  This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding:   2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce:   1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F.  Grease 1-quart casserole.  In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well.  Stir in cranberries.  Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well.  Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally.  Stir in 1 teaspoon vanilla.  Serve warm sauce over warm pudding.

Tip:  The bread pudding can be assembled in the casserole and refrigerated overnight before baking it.  The sauce can be made a day ahead and refrigerated; reheat it just before serving.

(Recipe for the Cranberry Bread Pudding was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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Green Onion and Pimiento Bubble Loaf Recipe

November 16, 2012 Leave a Comment

Green Onion and Pimiento Bubble Loaf

Bread formed with balls of dough that can be pulled apart when the loaf is served is sometimes called monkey bread.  The dough pieces are coated with a flavorful mixture that keeps the sections separated while the bread bakes.  The top surface of the Green Onion and Pimiento Bubble Loaf becomes golden brown before the center is fully baked. Put foil on half way through the cooking time.

Green Onion and Pimiento Bubble Loaf Recipe

Green Onion and Pimiento Bubble Loaf

¼ cup butter, melted

¼ cup finely chopped green onions

¼ tsp. garlic powder

1 (2 oz.) jar diced pimientos, drained

1 (17.3 oz.) can Pillsbury Grands!  Refrigerated Reduced Fat Buttermilk Biscuits

 

Heat oven to 375 F.  Grease 1 ½-quart casserole.  In small bowl, combine butter, green onions, garlic powder and pimientos; mix well.

Cut each biscuit into quarters; place in greased casserole.  Drizzle with butter mixture; toss to coat.

Bake at 375 F. for 20 minutes.  Cover loosely with foil; bake an additional 15 to 25 minutes or until top is deep golden brown.  Cool 5 minutes; invert onto wire rack.  Invert again onto serving plate.  Serve warn to pull apart.

(Recipe for the Green Onion and Pimiento Bubble Loaf was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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Cheesy Garlic Hot Roll Braid Recipe

November 12, 2012 1 Comment

Cheesy Garlic Hot Roll Braid

I enjoy baking, as you know by now.  Back in 1987 (25 years ago), after looking through a Pillsbury cookbook, I found a recipe for bread that was out of this world.  It was Cheesy Garlic Hot Roll Braid, I liked the bread so much, that I made it 6 time throughout the year.  Try it…I know you will enjoy it…and probability make it a few more times.

Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

1 pkg. Pillsbury Hot Roll Mix

¾ cup hot tap water (110 to 120 F.)

½ cup sour cream

1 egg yolk

Filling:   1/3 Parmesan cheese

1 Tbsp. instant minced onion

½ to ¾ tsp. garlic powder

½ tsp. Italian seasoning

¼ tsp. paprika

2 Tbsp. margarine, softened

Topping:   1 egg white, slightly beaten

1 Tbsp. water

1 Tbsp. sesame seed

Grease large cookie sheet.  In large bowl, combine yeast from foil packet with flour mixture; blend well.  Stir in ¾ cup water, sour cream and egg yolk until dough pulls cleanly away from sides of bowl.  Turn dough out onto lightly floured surface.  With greased or floured hands, shape dough into a ball.  Knead dough 5 minutes until smooth.  Cover with large bowl; let rest 5 minutes.  In small bowl, combine all filling ingredients except margarine; mix well.  Set aside.

On floured surface, roll dough to 13×11 inch rectangle.  Spread with margarine; sprinkle evenly with filling.  Fold 13 inch sides to center, overlapping 1 inch.  Press center and edges to seal.  Place, seam side up, on prepared cookie sheet.  Cut 1 inch wide strips on longest sides of rectangle to within 1 inch of center.  (Do not cut through center.)  To give braided appearance, fold strips of dough at an angle, alternating from side to side.  Pinch ends to seal.  In small bowl, combine egg white and 1 tablespoon water; brush over top of loaf.  Sprinkle with sesame seed.  Cover loosely with plastic wrap a cloth towel.  Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 F.  Bake 20 to 30 minutes or until deep golden brown.  Immediately remove from cookie sheet; cool on wire rack.       1 (28 oz.) loaf

 

(Recipe for the Cheesy Garlic Hot Roll Braid was in Pillsbury 100 Prize Winning Bake-Off Recipes, 1987)

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Cider Pumpkin Bread Recipe

October 10, 2012 Leave a Comment

Cider Pumpkin Bread

It’s October and I found this Cider Pumpkin Bread in one of my cookbook (Pillsbury Simply from Scratch; Scrumptious, Easy Recipes; 1986).  Well, soon it will be PUMPKIN season, so there is no better time to try out this recipe, who knows, you might like it!!

Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

1 cup firmly packed brown sugar

1 cup canned pumpkin

½ cup oil

½ cup apple cider or apple juice

1 ¾ cups flour

½ cup whole wheat flour

3 tsp. baking powder

 1 ½ tsp. cinnamon

½ cup chopped nuts

½ cup raisins

 

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.  Add flour, whole wheat flour, baking powder and cinnamon; stirring just until moistened.  Stir in nuts and raisins.  Pour into prepared pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

(Recipe for the Cider Pumpkin Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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Apricot Date Bread Recipe

October 8, 2012 1 Comment

Apricot Date Bread

This bread, Apricot Date Bread, is made with dried apricots, date and walnuts.  It will go well with a hot cup of tea, on a Sunday morning…

Apricot Date Bread Recipe

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cups flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In a small bowl, cover apricots with boiling water and let stand 5 minutes; drain.  Add dates and walnuts.  In a large bowl, combine brown sugar, milk, oil and egg; mix well.  Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened.  Stir in apricots, dates and walnuts.  Pour into prepared pan.

Bake at 350 F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

Orange Cream Cheese Spread

8 oz. cream cheese, softened

¼ cup orange marmalade

In small bowl, beat cream cheese until light and fluffy.  Gradually add orange marmalade, beating until well combined.  Refrigerate.     1 cup

(Recipe for the Apricot Date Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

September 9, 2012 Leave a Comment

 

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Recipe is provided courtesy of Publications International, Ltd.

This recipe was In Love Your Heart – 41 Delicious Recipes for Women – By Women.  Join the American Heart Association’s Go Red for Women movement and learn to love your heart while reducing your risk of developing cardiovascular disease.

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Vegetable oil spray

4 slices whole wheat bread

2 Tbsp. fat-free or light tub margarine

1/3 cup dried apricot halves, diced

¾ canned sweet potatoes in light syrup, drained

¾ cup fat-free milk

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup firmly packed light brown sugar

1 tsp. cinnamon

1/8 tsp. ground allspice

¼ cup chopped pecans

¾ cup fat-free or low-fat vanilla yogurt

1 tsp. grated orange zest

¼ tsp. ground nutmeg

Preheat the oven to 350 F.  Lightly spray an 8-inch square baking pan with vegetable oil spray.

Spread the bread slices with a thin coating of margarine.  Cut into ½-inch cubes.  Put the bread in the baking pan.  Stir in the apricots.

In a medium bowl, mash the sweet potatoes.  Whisk in the milk, egg substitute, brown sugar, cinnamon and allspice.  Pour over the bread mixture.  Sprinkle with the pecans.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool on a cooling rack for 5 minutes before cutting.  Place bread pudding on plates or in bowls.

Meanwhile, in a small bowl, whisk together the yogurt, orange zest and nutmeg.  Cover and refrigerate until ready to serve.  Spoon 2 tablespoons sauce over each serving.

(Recipe for Sweet Potato Bread Pudding with Orange-Nutmeg Sauce was in Love Your Heart – 41 Delicious Recipes for Women – By Women, March 21, 2006)

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Sour Cream Chocolate Chip Date Bread Recipe

August 25, 2012 Leave a Comment

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

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Banana Nut Bread

June 3, 2012 Leave a Comment

Banana Nut Bread

I enjoy making breads, and here is the Banana Nut Bread Recipe that I use a lot.  I hope you like it!

Banana Nut Bread

Banana Nut Bread

¼ cup margarine

½ cup sugar

3 bananas, mashed

2 eggs, well beaten

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

¾ tsp. salt

½ cup milk

½ cup chopped walnuts

¼ cup mini chocolate chips

Use 1 loaf pan or 2 Hefty EZ Foil loaf pans, paper line the pans or spray pans with Pam.  Bake on 325F. for 1 hour.

Cream margarine and sugar; blend in bananas, eggs and vanilla.  Add flour, baking powder and salt to the banana mixture alternating with milk; mix well.  Add walnuts and mini chocolate chips; mix well.

You can add some walnuts on top of the unbaked bread and add some sugar before you bake  it.

Fill the pans half way.  Then bake and enjoy!

 

(Recipe from Marie Shea)

 

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Cinnamon Bun Bread

May 30, 2012 Leave a Comment

Cinnamon Bun Bread

Everyone loves cinnamon rolls.  Why don’t you try this Cinnamon Bun Bread Recipe?  Then let me know how you liked it.

Cinnamon Bun Bread

Cinnamon Bun Bread

Filling:  ¼ cup sugar, 1/3 cup chopped toasted walnuts*, 1 ½ tsp. cinnamon

Bread

1 ¾ cups flour (all-purpose)

1 ½ tsp.  baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup sugar

¼ cup unsalted butter, softened

1 egg

1 ¼ tsp. vanilla

¾ cup whole milk

Icing: 1 cup powdered sugar, ¼ tsp. vanilla, 1 to 2 Tbsp. whole milk & 3 Tbsp. chopped toasted walnuts*

Heat oven to 350F. Spray 8 x 4 inch loaf pan with cooking spray.  Combine all filling ingredients in small bowl.  Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 1 cup sugar and butter in large bowl until light and fluffy.  Beat in egg and 1 ¼ tsp. vanilla until smooth and well-blended.  At low speed, beat in flour mixture in 3 parts alternately with ¾ cup milk, beginning and ending with flour mixture.

Spread one-third of batter in pan; sprinkle with half of the filling.  Top with half of the remaining batter, spreading gently.  Sprinkle with remaining filling.  Spread with remaining batter.  Gently run thin knife through batter to swirl.  Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan; cool completely.

Whisk powdered sugar, ¼ tsp. vanilla and 1 Tbsp. of milk in small bowl, adding additional milk for desired consistency.  Drizzle on top of bread and letting drip down sides.  Sprinkle with remaining 3 Tbsp. of walnuts.  TIP:  to toast walnuts, place on baking sheet; bake at 350F. for 6 – 8 minutes.  Cool.

(Recipe from Cooking Club magazine, January 2011 issue)

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