lightly floured rolling pin, roll out the dough to a
Stir butter or margarine and sugar on low speed in large bowl of electric mixer.
Add syrup and egg yolks; beat until thoroughly blended.
Stir in flour gradually.
Chill several hours.
Beat egg whites slightly.
Using 1 tablespoon of dough for each cookie, roll into balls.
Brush very slightly with egg white.
Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375\u00b0 for 5 minutes.
Remove from oven.
Heat oven to 350\u00b0.
In 8 x 8 x 2-inch round pan, add margarine and sugar.
Heat until melted, then add pecans in even layer. Separate biscuits and roll the sides of each in cinnamon.
Place biscuits in pan, covering pecans.
Bake 30 minutes or until golden brown.
Immediately invert pan on plate.
Will be hot and juicy.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Butter a large Bundt or tube pan.
Sprinkle nuts in bottom of pan, then arrange roll dough over bottom of pan.
Sprinkle dry pudding mix over rolls.
Melt margarine, then add brown sugar, continuing to cook until it starts to boil.
Pour over rolls.
Let stand on counter overnight, uncovered.
Bake at 350\u00b0 for 30 minutes.
Turn onto a plate immediately.
Melt chips over hot water (not boiling) and stir in milk and vanilla.
Add chopped nuts and mix well.
Chill until firm enough to handle.
Form into 12-inch roll on waxed paper.
Unroll and mark with tines of fork lengthwise.
Brush with egg white.
Press pecan halves into roll to completely cover surface.
Wrap in waxed paper. Chill.
Cut in 1/2-inch slices with sharp knife.
f one layer with Creamy Pecan Frosting.
Place second layer
Cook all except nuts to soft-ball stage with light stirring. Take from fire; beat until cool.
Turn out on pastry board, dusted with powdered sugar.
Knead until firm, then shape in roll and cover outside with pecan meats.
Put in cold place; slice when firm, using very sharp knife.
Finely chopped pecan meats can be worked through candy while it is being kneaded.
Place the first 3 ingredients in the blender container; mix together.
Just prior to pouring into an unbaked crust, add the cup of nut meats and spin to distribute in filling.
It is easy to pour this filling when the unbaked shell has been placed in or near the oven, because it makes a large pie and is easily spilled when moved.
Bake at 375\u00b0 for 45 to 50 minutes, until it tests done.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
just fold so the yummy pecan mixture forms into clumps throughout
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
In a microwave-proof container, put morsels, milk and vanilla and microwave until melted.
Take out and combine; add nuts. Chill.
Roll into 2 (5-inch long) rolls, 2 inches round.
Beat an egg white until frothy.
Frost rolls.
Cover roll completely with pecans.
Let dry, uncovered, overnight.
Wrap in plastic wrap. Give as a gift or slice and serve.
Preheat oven to 300\u00b0.
Cover cookie sheet with foil.
Place 3 pecan halves in shape of \"Y.\"
Place caramel in middle.
Bake 8 to 10 minutes just until caramel melts.
Over low heat melt morsels and shortening.
Spoon over melted caramel.
Chill about 30 minutes.
Remove from foil and enjoy!
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
In a small saucepan, melt the butter with brown sugar.
When melted, pour in pecan halves.
Pour over pie and return to oven to bake until top bubbles, about 5 minutes.
Serve warm.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
o make a soft puffy easy to roll dough. Dust a rolling
Mix all ingredients thoroughly.
Put out on board or cabinet and knead.
Form into 2 large rolls. Wrap each roll in waxed paper and chill. Slice as desired.
Cook sausage; drain fat.
Add spaghetti sauce and simmer for 10 minutes.
Mix eggs and cottage cheese.
Shred or grind Mozzarella cheese.
In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese.
Repeat one more time.
Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese.
Sprinkle generous amount of Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.