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)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Green Onion and Pimiento Bubble Loaf, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Classic Pecan Pie Recipe

November 16, 2012 Leave a Comment

Classic Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well the recipe for Classic Pecan Pie was in Karo  Sweet & Simple Recipes.   I will also include recipes for California Pecan Pie; Kentucky Bourbon Pecan Pie; and Chocolate Pecan Pie.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best pie crust I’ve ever had.

Classic Pecan Pie Recipe

Classic Pecan Pie

3 eggs

1 cup sugar

1 cup Karo Dark Corn Syrup

2 Tbsp. margarine, melted

1 tsp. vanilla

1 9″ deep Oronoque Orchards frozed pie crust

Preheat oven to 350 F.  In medium bowl; beat eggs slightly.  Add sugar, corn syrup, margarine and vanilla; stir until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.

California Pecan Pie:   Stir ¼ cup sour cream into eggs until blended.

Kentucky Bourbon Pecan Pie:   Add up to 2 tablespoons bourbon to filling.

Chocolate Pecan Pie:   Reduce sugar to 1/3 cup.  Melt 4 squares (1 oz. each) semi-sweet chocolate with margarine.

(Recipe for the Classic Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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