BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER CRESCENT ROLLS
A great recipe I got from my amazing Sister In-Law. She's a fantastic cook and should have her own cooking show! We make these every year for Thanksgiving! On a side not, I have a Kitchenaid stand mixer but not a dough hook, so I just used the paddle attachment and it worked fine when making the dough. The dough hook would probably be best to use though if you have it.Also, she has bread flour listed, but I just had all-purpose flour and it was also fine with it.
Provided by LDSMom128
Categories Yeast Breads
Time 2h20m
Yield 24 Rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Using the microwave, heat the milk to scald it. Add the butter cubes to a stand mixer and add the milk. Allow to cool for about 3-5 minutes.
- While that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
- Stir the milk and butter and the 1/3 cup of sugar and salt. Add the egg and yeast mixture and mix well.
- Add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
- Remove the dough and knead for about 3 minutes. Spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. Cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
- Remove the dough from the bowl and cut in half. Allow the dough to rest for about 10 minutes. Heat the oven to 365*.
- Roll out into a 12-inch circle. Using a pizza cutter, slice into 12 even wedges.
- Roll each wedge wide side first. Repeat with remaining dough.
- Place on a greased baking sheet and bake for about 15-17 minutes until golden brown. Remove from the oven and brush on melted butter on the hot rolls.
- Place any remaining rolls in a ziploc bag. These will stay fresh for bout 3 days or so.
MELT-IN-YOUR-MOUTH PECAN ROLLS
When you don't have the time to make a yeast dough from scratch, these "quickie sticky buns" are great. Using handy refrigerated crescent rolls, you're off to a speedy start in assembling these ever-popular treats.
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.
Nutrition Facts : Calories 193 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 178mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN CRESCENT COOKIES
These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h
Yield about 5 dozen cookies
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
- Whisk the flour and salt together in a large bowl and set aside.
- Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
- Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
- Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
- Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.
PECAN CRESCENTS
Pecan wedding cookies rolled in confectioner's sugar.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
- Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g
BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
BUTTER PECAN ROUNDS
An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
Provided by Jennifer
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 22.7 g, Cholesterol 27.3 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 115.2 mg, Sugar 13 g
PECAN CRESCENT COOKIES
Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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