CINNAMON CRESCENT ROLLS
I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert-you can't go wrong! -Sharon McKee, Denton, Texas
Provided by Taste of Home
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. , Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls.
Nutrition Facts :
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
CRESCENT ROLL COCONUT LEMON BARS
Lemon and coconut combine with an easy crescent crust to make these luscious bars.
Provided by Anita Hoffman
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan. Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
- 2. Bake at 375 degrees for 5 minutes.
- 3. In a medium bowl, combine all filling ingredients. Pour over partially baked crust.
- 4. Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.
LEMON BARS WITH COCONUT
There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Provided by Morgan3
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g
EASY CRESCENT DOUGH LEMON BARS
This is a really lemony treat you can enjoy for breakfast, afternoon tea, or as a midnight snack. It's super easy to whip up! You probably have the ingredients in your pantry and fridge. We loved the creamy lemon curd filling. And, the crunchy sugar topping is perfect!
Provided by Amber Moon
Categories Fruit Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
- 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
- 3. Spread lemon curd evenly all over the dough.
- 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
- 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
- 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
- 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
COCONUT LEMON BARS
Make and share this Coconut Lemon Bars recipe from Food.com.
Provided by LizCl
Categories Bar Cookie
Time 37m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan.
- Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
- Bake at 375 degrees for 5 minutes.
- In a medium bowl, combine all filling ingredients.
- Pour over partially baked crust.
- Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.
Nutrition Facts : Calories 62.2, Fat 2, SaturatedFat 1.2, Cholesterol 16.6, Sodium 69.2, Carbohydrate 10.2, Fiber 0.3, Sugar 6.8, Protein 1.1
More about "crescent roll coconut lemon bars recipes"
COCONUT LEMON BARS RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
4.6/5 (20)Total Time 1 hr 17 minsCategory Brownies & BarsCalories 241 per serving
- Preheat the oven to 350ºF degrees. Spread the coconut in a single layer on a baking sheet. Bake for 7 minutes or until the coconut is light brown; set aside to cool.
- In a medium bowl, combine the flour, sugar, salt, lemon zest, and 1/4 cup of the toasted coconut. Stir to combine. Using a pastry blender of a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, or until lightly golden brown.
- Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice and zest. Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Stir the butter and cream into the smooth curd filling. Strain the curd through a fine-mesh sieve set over a medium bowl.
QUICK AND CHEWY CRESCENT BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (37)Category DessertServings 48Total Time 1 hr 40 mins
- Heat oven to 400°F. In medium bowl, mix flour, coconut, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Set aside.
- If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan.
- Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
- Bake 12 to 15 minutes or until deep golden brown. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
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