Better Homes And Gardens Caramel Pecan Rolls

Table of Content

• Strawberry, date and mixed nut tart
• Apple-Cinnamon Rolls:
• Banana and caramel bread and butter pudding
• Chocolate peanut custard cups

In a medium bowl combine 3/4 cup brown sugar, melted butter, and corn syrup. Stir in pecans and half of the bacon. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic . Shape into a ball.

Slowly pour the pecan-syrup mixture into the center and spread over the margarine mixture. Meanwhile, mix the margarine and 1/4 cup of the maple syrup in a small bowl and set aside. Coat a 13" x 9" baking dish with cooking spray and pour the remaining 1/4 cup syrup over the bottom.

Strawberry, date and mixed nut tart

(Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time. Preheat oven to 180C. Grease an 18cm fluted tart tin with cooking oil spray and line with baking paper.

Cover and let rise in a warm place for 45 minutes. Roll dough to 18x10-inch rectangle. Cut strips 10 inches long and 3/4 inch wide. Roll each strip lightly under fingers into a pencil-like stand; loosely tie in knot. Place on greased baking sheet.

Apple-Cinnamon Rolls:

Roll dough 1/4 inch thick. Cut with floured 2 1/2 inch round cutter. Make an off-center crease in each round. Fold in half so top overlaps slightly.

Cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature.

Banana and caramel bread and butter pudding

Refrigerate tart for 2 hours or until chilled. Serve with ice-cream. Roll out dough between 2 sheets of baking paper until 5mm thick.

Frost with Confectioners’ Icing, if desired. Prick it all over with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin.

Bake 25 to 30 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 10 minutes. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter.

On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.

Caramelised apple pie roll-ups

Allow to set before serving. Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. When coming from the Better Homes and Gardens Test Kitchen, the description "Best-Ever" is not mere hyperbole. To make these incredible cinnamon rolls as great as they can be, use freshly purchased cinnamon. Cover; let rise in a warm place until nearly double . Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce.

Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes. Roll 1/2 recipe Basic Roll Dough on lightly floured surface to l12x8-inch rectangle. Brush with 1/4 cup melted butter; sprinkle with mixture of 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.

Easy Schnapps, raspberry and hazelnut tart

Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper and plastic wrap. Chill at least 2 hours or up to 24 hours. Before baking let chilled rolls stand, covered, 30 minutes at room temperature. Uncover and bake as directed. Preheat oven to 375°F.