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!!

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , ,

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!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: ,

Cranberry Pecan Pie Recipe

November 15, 2012 Leave a Comment

Cranberry Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Cranberry Pecan Pie was in Karo Sweet & Simple Recipes.  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 frozen pie crust I’ve ever had.

Cranberry Pecan Pie Recipe

Cranberry Pecan Pie

3 eggs

1 cup Karo Dark Corn Syrup

2/3 cup sugar

2 Tbsp. margarine, melted

1 cup coarsely chopped fresh or frozen cranberries

1 cup coarsely chopped pecans

1 tsp. grated orange peel

1 9” deep Oronoque Orchards pie crust

Preheat oven to 350 F.  In medium bow;l beat eggs slightly.  Add corn syrup, sugar and margarine; stir until well blended.  Stir in cranberries, pecan and orange peel.  Pour into pie crust.  Bake 60 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  8 servings

(Recipe for the Cranberry 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!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Streusel Topped Cranberry-Pear Tart Recipe

November 15, 2012 Leave a Comment

Streusel Topped Cranberry-Pear Tart

Recipe Fact:  Streusel, a German word meaning “sprinkle” or “strew” is a crumbly topping made with flour, sugar, butter and sometimes spices.  Just as its name suggests, streusel is sprinkled over coffee cake, muffins and pies.  Try this Streusel Topped Cranberry-Pear Tart, there are fresh cranberry in your local market until December.

Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

1 (15 oz. package) Pillsbury Refrigerated Pie Crust

Filling:   ½ cup sugar

4 tsp. cornstarch

2 tsp. cinnamon

4 cups thinly sliced, peeled pears

¾ cup fresh or frozen cranberries

Topping:   ¼ cup sugar

¼ cup flour

2 Tbsp. margarine, softened

Place cookie sheet in oven on middle oven rack.  Heat oven to 375 F.  Prepare pie crust as directed on package for one-crust filled pie using 9-inch tart pan with removable bottom.

In large bowl, combine ½ cup sugar, cornstarch and cinnamon; mix well.  Add pears and cranberries; toss gently to coat.  Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended.  Sprinkle over filling.

Bake at 375 F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender.  Serve warm or cool.      8 servings

 

(Recipe for the Streusel Topped Cranberry-Pear Tart 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 Streusel Topped Cranberry-Pear Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: ,

Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  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 frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato 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 Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Cranberry-Pecan Biscotti Recipe

November 13, 2012 Leave a Comment

 

Cranberry-Pecan Biscotti

This is the time of the year (Mid-October) I make Cranberry-Pecan Biscotti.  I don’t remember who gave me this recipe, but I do know that it sure is good.

Cranberry-Pecan Biscotti Recipe

Cranberry-Pecan Biscotti

½ cup plus 1/8 cup oil

3 eggs

¾ tsp. vanilla

¾ tsp. almond extract

½ cup plus 1/8 cup sugar

3 cups flour

1 ¾ tsp. baking powder

2 tsp. lemon peel

¾ cup chopped pecan

¾ cup cranberries

Preheat oven to 325 F.  Mix together the oil, eggs, vanilla and almond; then put the sugar into the mixer and mix well.

Next add the following to mixer; flour, baking powder, peel, pecan and cranberries.  Mix until mixture forms dough.

Turn mixture onto lightly floured surface.  Knead lightly until all is combined.  Divide dough in HALF.  Roll each half into a 14-inch log, 2-inches wide.

Place on greased cookie sheet.  Bake at 325 F. for 20 – 25 minutes.  Cool on pan for 10 minutes.

  • Reduce oven temperature to 275 F.

Place logs on cutting board; cut into ¾-inch diagonal slices.  Put the slices on parchment lined cookie sheets and bake on 275 F. for 10 minutes.

After they baked; turn slices over and bake 8 minutes longer or until they are lightly brown.  Remove from the cookie sheets and cool them on wire rack.

 

(Recipe for Cranberry-Pecan Biscotti, I don’t remember who gave me this recipe.)

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 Cranberry-Pecan Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , ,

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)

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 Cheesy Garlic Hot Roll Braid, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , , , , , ,

Thanksgiving Turkey Cupcakes Recipe

November 12, 2012 Leave a Comment

Thanksgiving Turkey Cupcakes

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Turn an ordinary cupcake into a Thanksgiving extravaganza with this easy-to-find “secret” ingredient:  caramel!!                                                                                              

Thanksgiving Turkey Cupcakes Recipe

Thanksgiving Turkey Cupcakes

1 can (16 oz.) caramel frosting or frosting of your choice

make cupcakes of your choice (chocolate or vanilla)

Caramels

Dots candies, candy-coated sunflower kernels and Sixlets candies

 

Make your cupcakes then frost them.  For each turkey, unwrap three caramels; place on a small piece of waxed paper.  Microwave on high for 5 -7 seconds or until softened.  Break off desired amount for the body; roll into an egg shape.  Roll two smaller pieces into wings and two pieces into legs.  Press onto body to attach.

For the leaves; roll out Dots candies to 1/8 inch thickness; cut leaf shapes.  Place a turkey on top of each cupcake; arrange leaves, sunflower kernels and Sixlets around the turkeys.

(Recipe for the Thanksgiving Turkey Cupcakes recipe was in the Taste of Home Cupcakes For Every Season, display until April 5, 2011)

 

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 Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cupcake Recipes Tagged With: , , ,

Pumpkin Pecan Pie Recipe

November 11, 2012 Leave a Comment

Pumpkin Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes.  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 frozen pie crust I’ve ever had.

Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

Pumpkin filling (recipe follows)

Oronoque Orchards (Mrs. Smith’s) homemade pie crust

2 eggs

2/3 cup Karo Light or Dark Corn Syrup

2/3 sugar

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup coarsely chopped pecans

Preheat oven to 350 F.  Prepare Pumpkin Filling; spread evenly in bottom of pie crust.  In medium bowl beat eggs slightly.  Add corn syrup, sugar, margarine and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over Pumpkin Filling.

Bake 60 minutes or until filling is set around edge.  Cool on wire rack.

Pumpkin Filling:  In small bowl combine 1 egg, 1 cup canned pumpkin, 1/3 cup sugar, ½ tsp. cinnamon, ¼ tsp. ground ginger and 1/8 tsp. ground cloves.

(Recipe for the Pumpkin 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 Pumpkin Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,
Newer Posts »

To the Top