QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
QUICK PRALINE BARS
Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
- Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 6 g, TransFat 0 g
EXTRA QUICK YEAST ROLLS
Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.-Eleanor Paine, Junction City, Oregon
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
QUICK PRALINES
No candy thermometer required and in side by side taste tests with regular pralines, these always win.
Provided by Claire312
Categories Candy
Time 30m
Yield 12 Pralines, 12 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, bring water and butter to a boil; stir in sugars.
- Return to boiling; boil and stir for 1 minute.
- Remove from heat; stir in vanilla and pecans.
- Beat until mixture thickens.
- Immediately drop from teaspoon onto wax paper.
- Cool.
Nutrition Facts : Calories 172.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 21, Carbohydrate 28.8, Fiber 0.7, Sugar 27.7, Protein 0.6
QUICK PRALINE BARS
I'm posting this recipe in response to a request. I found it in the Nov. 19, 2002 issue of Woman's World magazine, where my sister had mini-mystery published! You could make these treats and then curl up with this magazine, your favorite magazine, or novel!
Provided by SilentCricket
Categories Bar Cookie
Time 21m
Yield 1 jelly roll pan of treats, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°.
- Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
- Heat brown sugar and margarine to boiling in 2-qt. saucepan.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly.
- Sprinkle with pecans.
- Bake 8-10 minutes or until bubbly.
- Cool slightly.
- Break into squares.
MELT IN YOUR MOUTH PRALINES
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Provided by MONETTEF
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
- In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
- Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g
CHOCOLATE CAKE ROLL WITH PRALINE FILLING
This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Nutrition Facts :
QUICK PRALINE ROLLS
Number Of Ingredients 15
Steps:
- In small bowl, combine brown sugar and margarine beat until light and fluffy. Stir in 1/2 cup nuts set aside. In large bowl, combine 1 cup flour, sugar, baking powder, salt and yeast blend well. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 3/4 to 1 3/4 cups flour to form a soft dough.Grease cookie sheet. On floured surface, toss dough until no longer sticky. Roll into 15 x 10-inch rectangle spread with half of filling mixture. Starting with 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 slices. Place cut side down on greased cookie sheet flatten to 1/2 inch. Spread tops of rolls with remaining filling. Sprinkle with 1/4 cup nuts. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, about 45 minutes.Heat oven to 400°F. Uncover dough. Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet place on wire racks. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 260 Protein 4g Carbohydrate 32g Fat 13g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Stir the yeast into the water. While the yeast blooms, stir the 2 ¼ cup of the flour, granulated sugar, baking powder, and salt together in a large mixing bowl. Use a pastry blender or your fingertips to cut 1/3 cup of the cubed butter into the flour mixture. Stir in the milk, the egg, and the yeast/water mixture. If the dough is too soft, add up to ¼ cup more to make a workable dough.
- Stir ½ cup of the brown sugar with the remaining 1/3 cup of butter until smooth. Roll the dough into an approximately 15×10 inch rectangle on a floured surface. Spread the brown sugar & butter mixture over the dough and sprinkle with ½ cup of the pecans. Roll up starting with the long edge and use a serrated knife to carefully cut into 16 rolls. Arrange the rolls into a 9×13 pan.
- Sprinkle the remaining brown sugar over the rolls, then sprinkle with the remaining pecans. Drizzle the melted butter over the top. Cover with a kitchen towel or plastic wrap and allow to rise for about 45 minutes. Bake at 425 degrees for 12 to 15 minutes. Serve warm or at room temperature.
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