Accordiontreats Recipes

ACCORDION TREATS

Steps:

• Heat oven to 325°F.
• Fold 1 sheet of foil in half lengthwise. Fold double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
• In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil (dough spreads during baking to form 4 1/2 to 5 inch-long cookies.).
• Bake at 325°F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
• TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.
• VARIATIONS: Substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoons cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoons rum flavor or almond, orange or lemon extract.

ACCORDION POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
• Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
• Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.

ACCORDION TREATS

Steps:

• Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs beat well. Add flour and salt mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2- to 5-inch-Iong cookies.)Bake at 325°F. for 18 to 26 minutes or until golden brown. Remove cookies from foil cool completely. Turn foil over for second baking.TIPS:If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.For flavor variations, substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoon cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoon rum flavor or almond, orange or lemon extract.HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 2/3 cup increase flour to 1 1/4 cups. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 60 Protein 19 Carbohydrate 5g Fat 4g Sodium 45mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HERBED ACCORDION DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

ACCORDION RYE ROLLS

Steps:

• In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
• When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.