Apricot Crescent Rolls For Oamc Food

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

EASY APRICOT CRESCENTS

Steps:

• Heat oven to 350*.
• Seperate crescent rolls into 8 pieces.
• Spread equal parts jam, coconut, and pecans on each roll.
• Roll up and place seam side down on lightly greased baking sheet.
• Bake for 10 minutes, or until golden brown.
• Sprinkle with powdered sugar while still warm.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

APRICOT CRESCENT ROLLS FOR OAMC

Steps:

• Cut together butter and cream cheese.
• Mix into the butter mix the flour, salt and water.
• Mix with fork until well blended.
• Chill at least 1 hour.
• Roll into thin rectangle on a well-floured board.
• Cut into 30 2 1/2 X 3" rectangles.
• Spread each piece with 2 tbsp apricot preserves.
• Sprinkle with chopped nuts.
• Roll up from one corner and bend ends to form crescents.
• Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
• When cool, sprinkle with confectioners' sugar.
• Freeze.
• Thaw in about 15 minutes.

CRESCENT ROLLS

Steps:

• In a large bowl dissolve the yeast in warm water.
• In a saucepan heat the cream (or milk) over med heat to boiling point (but don't let it boil) and add butter to milk. Remove from heat and cool to lukewarm.
• Add milk/butter mixture to yeast mixture.
• Add salt (1 teaspoon) and one cup of flour, stirring to combine. Add remainder of flour, a little at a time until you have a stiff dough. Let dough rest for 15 minutes.
• Turn dough out on floured board and knead until smooth.
• Put dough in a greased bowl, turning to grease both sides of dough. Cover with plastic wrap and/or damp towel. Let rise until doubled (1 - 2 hours).
• Turn dough out onto floured board and roll it into a 16-inch circle. Spread dough with soft butter and cut into 8 wedges. Roll each wedge up, starting at wide end and shape into a cresent. Place rolls on a greased baking sheet and brush with egg white and sprinkle with kosher salt and caraway seeds.
• Let roll rise for 30 minutes.
• Preheat oven to 375-degrees F.
• Bake rolls for 25-30 minutes or until golden brown.

PEPPERONI ROLLS (OAMC)

Steps:

• Dissolve yeast in water and pinch of sugar and set aside.
• Beat 4 eggs and set aside.
• Heat milk and butter.
• Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
• Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
• Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
• After rising, knead, divide into 5 equal parts.
• With one part, divide that one into 15 equal parts.
• Roll each out to 5x6 in size.
• Add 2-3 slices of pepperoni to each roll and roll up.
• Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
• Cover and let rise again, about 1 hour.
• Baste with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 25 minutes or until light brown.
• (It may be helpful to switch cookie sheets in oven after 15 min.).
• To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
• To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.

PUMPKIN CRESCENT ROLLS (OAMC)

Steps:

• In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
• In a small mixing bowl combine the pumpkin, oil, and brown sugar.
• Add pumpkin mixture to dry mixture stirring with a fork until combined.
• Form into a ball.
• Line a large baking sheet with foil.
• Turn dough out onto a lightly floured surface.
• Knead dough gently for 10-12 strokes.
• Divide dough in half.
• Roll each half to a 10" circle.
• Cut each circle into 8 wedges.
• To shape begin at the wide end of each wedge and loosely roll toward the point.
• Place point down about 2" apart on greased baking sheet curving ends slightly.
• Combine the granulated sugar and cinnamon sprinkle over crecents.
• Bake 400F for 9-11 min or until golden brown.
• Serve warm Make ahead tips: Prepare, bake and cool rolls.
• Freeze in a freezer container or bags up to 1 month.
• Wrap frozen rolls on foil and thaw at room temp for 2 hours.
• Reheat in a 375F oven for 3-5 min.

DEB'S QUICK & TASTY GOULASH OAMC

Steps:

• Boil a quart of water with 1 t salt. Add pasta and boil until tender. Drain (do not rinse).
• While water is warming up for pasta, brown 1 pound of ground beef until 1/2 pink. While beef is browning, cut up peppers, onion and garlic.
• Add onions and garlic. Cook, stirring, for 2 minutes.
• Add peppers and cook until beef is browned and peppers are tender.
• With your hands, break the can of whole tomatoes into thirds and add to mixture.
• Add remaining juice in can along with the tomato sauce, oregano, basil and corn.
• Boil for 5 minutes to reduce to a "sloppy joe" consistency. Add salt and pepper to taste.
• Finally throw in the pasta and enjoy ;).