CARAMEL PECAN KRINGLE
1 cup Marzetti Caramel Apple Dip
1 cup chopped Pecans, divided
1 sheet Puff Pastry
½ cup Confectioners Sugar
1 tbsp Milk
¼ tsp Vanilla Extract
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
My mom baked this apple pie many times using the apples she grew in her backyard.
6-8 Tart Apples, pared, cored, and thinly sliced (6 cups)
1 Cup Sugar
2 Tbsp Flour
1 tsp Ground Cinnamon
Dash Ground Nutmeg
Pastry for 2 crust 9-inch pie
2 Tbsp Butter
If apples lack tartness, sprinkle with about 1 tablespoon of lemon juice. Combine sugar, flour, spices and dash salt; mix with apples.
Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar.
Bake at 400 degrees F for 50 minutes or until done.
Get ready for the most wonderful aroma to drift throughout your home.
Serve with Blue Bell Vanilla Ice Cream and Redi Whip.
1 Package (11 ounces) vanilla wafers
1/2 Cup butter, melted
3 Ounces cream cheese, softened
1 Can (14 ounces) sweetened condensed milk
1/2 teaspoon pumpkin pie spice
1 Can solid-pack pumpkin
1-1/2 cups flake coconut
1 Cup white baking chips
1 Cup dried cranberries
1 Cup chopped pecans
Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13×9-in. baking pan.
In a large bowl, beat cream cheese, milk and pie spice until smooth; beat in pumpkin. Pour over crust. Layer with coconut, baking chips, cranberries and pecans
Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.
Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.