Pecan Apple Raisin Crescents Recipes

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE PECAN COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• Bake in the preheated oven for 55 minutes.

CINNAMON-PECAN APPLE DUMPLINGS

Steps:

• Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15x10x1-in. baking pan, flat side down., Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender. , For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans.

APPLE RAISIN & PECAN COBBLER W/SPLENDA

Steps:

• 1. Preheat oven to 325 degrees F. The original recipe came from this book, but this is my recreated version that I am posting.
• 2. Peel apples, Granny Smith and Pink Cripps.
• 3. You will need 8 cups thinly sliced.
• 4. Spray a 9X13X2 inch dish with non stick butter flavored spray.
• 5. Layer Half of Apples in dish and sprinkle with half of the raisins. Then add the Remaining apples and add the remaining Raisins.
• 6. In a zip lock bag or medium bowl, add 1 cup regular splenda, 1/2 cup splenda Brown sugar Blend, 1 cup chopped pecans, & apple pie spice. Mix together till thourgly blended.
• 7. Sprinkle sugar mixture over apples, making sure it gets down into the nooks and crannies of the bottom layer.
• 8. Melt the butter in a microwaveable bowl, then add the evaporated milk, and the beaten eggs, whisk together to blend.
• 9. In a separate bowl, add the 2 cups flour, sugar, salt and baking powder.
• 10. Add the dry ingredients to egg /butter mixture, and beat till blended and smooth.
• 11. Pour Mixture over entire surface of the apples.
• 12. Sprinkle with the remaining pecans.
• 13. Bake in preheated 325 degrees F. oven for 1 hour 10 minutes or until top is brown & mixture is done.
• 14. Serve while still warm with whipped topping or ice cream.

APPLE WALNUT CRESCENTS

Steps:

• Preheat oven to 375°. Unroll crescent roll dough and separate into 16 triangles. Combine sugar and cinnamon; sprinkle about 1/2 teaspoon on each triangle. Place an apple quarter near the short side and roll up. Place in a lightly greased 15x10x1-in. baking pan., Press walnuts and raisins if desired into top of dough. Drizzle with butter. Sprinkle with the remaining cinnamon-sugar. Bake 20-24 minutes or until golden brown. Serve warm.

APPLE-PECAN CINNAMON ROLLS

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a well-floured surface., Roll into a 21x16-in. rectangle; brush with butter. Combine the apples, brown sugar, pecans and cinnamon; spoon over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-3/4-in. slices., Place cut side down in a greased 13x9-in. baking dish. Cover and let rise until nearly doubled, about 30 minutes. Bake at 325° for 25-30 minutes or until golden brown., In a small bowl, beat the icing ingredients. Spread over warm rolls.

APPLE, PECAN AND RAISIN PIE

Steps:

• Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
• In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
• Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
• Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

PECAN APPLE STRUDEL

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight. , For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside. , Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal. , Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.

PECAN APPLE RAISIN CRESCENTS

Steps:

• Peel and cut the apple into small bits
• Melt 3 Tbsp. butter in an iron skillet
• Add the brown sugar and apples to the melted butter and stir
• Add the pecans and raisins to the apple mixture and stir
• Continue stirring on med. heat until the apples are tender (about 15 minutes)
• While the apple mixture is cooking prepare the crescent rolls
• Roll out each crescent roll and spread with the remaining softened butter
• Sprinkle the buttered crescent roll with cinnamon sugar
• Place a dollop of the apple mixture onto each prepared crescent roll
• Gently roll up and bake at 325° until golden brown, about 12-15 min. Oven temps vary, be sure to check yours often!
• I make a basic icing by mixing powdered sugar and milk then drizzle over finished Pecan Apple Raisin Crescents
• Serve and Enjoy!