CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

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Fried Pies

Ingredients

5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling

Directions

In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

Blackberry Cobbler

Ingredients

1 Stick Butter, Melted

1 1/4 Cup Sugar

1 Cup Self-Rising Flour

1 Cup Milk

2 Cups Blackberries (frozen or fresh)

Directions

Preheat the oven to 350 degree F.  Butter a pie plate or bake pan.

Stir together 1 cup of the sugar and the flour into a mixing bowl.

Add the milk, whisking until combined.

Gently whisk in the butter until smooth.

Pour the batter into the buttered pan.

Sprinkle the blackberries over the top of the batter, distributing them evenly.

Bake for 1 hour, or until golden brown.

Serve with whipped cream and ice cream.

 

Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

For the filling:

In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

Chocolate Crossiants

Chocolate Crossaint 

 

INGREDIENTS

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1 1/2 cups Ghirardelli® semi-sweet chocolate chips

1 egg, beaten

2 tbsp. butter

1 cup confectioners’ sugar

2 tbsp. hot water

DIRECTIONS

Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface.  Roll each into a 10-inch square.  Cut each into 4 (5-inch) squares, making 8 in all.

Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg.  Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets.  Brush the pastries with the egg.

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets for 10 minutes.  Remove the pastries from the baking sheets and let cool completely on wire racks.  Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth.  Stir in the confectioners’ sugar.  Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries.

Crisco Pie Crust

Crisco Pie Crust

This is by far the absolute best Pie Crust you can ever make and eat.  It is flaky and perfect for any pie you bake.  I use the food processor to make this crust before rolling out for the pie pan.

INGREDIENTS:

SINGLE CRUST

1 1/3 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE CRUST

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening

4 to 8 tablespoons ice cold water

DEEP DISH DOUBLE CRUST

2 2/3 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1 cup well-chilled Crisco® All-Vegetable Shortening

6 to 10 tablespoons ice cold water

PREPARATION DIRECTIONS:

BLEND flour and salt in medium mixing bowl.

CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

TIP

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Cream Pies)

Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.
NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/8 of crust), Calories 190 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g), Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate Breakfast Wreath

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Ingredients

2 (1/4-oz.) envelopes active dry yeast

1/3 cup plus 1/2 cup sugar, divided

1/2 cup warm milk (100°)

4 1/2 cups all-purpose flour, divided

2 teaspoons kosher salt

1 1/2 cups soft butter, divided

3 large eggs, at room temperature

PARCHMENT PAPER

1 (4-oz.) bittersweet chocolate baking bar, finely chopped

 

EASY VANILLA GLAZE

Whisk together 2 cups powdered sugar, 3 TBSP milk, ½ tsp vanilla extract, and a dash of table salt. Whisk in up to 1 tbsp milk, ½ tsp at a time until consistency is reached. makes 1½ cups.

Preparation

  1. Combine milk, yeast, and 1/3 cup sugar in bowl of a stand mixer; let stand 5 minutes or until foamy. Gradually add 1 cup flour, beating at low speed until blended; scrape down sides. Add salt and 1 cup butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated after each addition and scraping sides of bowl as needed. Gradually add remaining 3 1/2 cups flour, beating until blended. Increase speed to medium, and beat until dough forms a ball and begins to pull away from sides. Beat dough 2 more minutes or until smooth and elastic. Turn dough out onto a lightly floured surface, and knead 3 minutes.
  2. Place dough in a large greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto lightly floured parchment paper. Roll dough into a 12- x 18-inch rectangle.
  3. Brush 6 Tbsp. soft butter over dough; sprinkle with chocolate and 1/2 cup sugar. Roll up dough, jelly-roll fashion, starting at 1 long side. Press edge to seal, and place dough, seam side down, on parchment paper.
  4. Transfer parchment paper with dough onto a baking sheet. Shape rolled dough into a ring, pressing ends together to seal. Cut ring at 2-inch intervals, from outer edge up to (but not through) inside edge. Gently pull and twist cut pieces to show filling. Cover dough.
  5. Let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 350°. Uncover dough. Melt remaining 2 Tbsp. butter; brush over dough. Bake 30 to 40 minutes or until golden. Cool on pan 10 minutes. Drizzle Easy Vanilla Glaze over warm bread.