1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place 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 the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
Tuesday, September 13, 2011
Watergate Salad
1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
whole wheat pizza dough (for grilling)
Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
Broccoli Quiche
15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
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