Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast

2 6 oz. pkgs dried apricots
1 cup sugar
Glaze frosting
2 cups shifted powdered sugar
3 tablespoons milk

Place apricots in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until tender. Remove from heat; add 1 cup sugar, stirring until sugar dissolves.

Position knife blade in food processor bowl; add apricot mixture. Pulse 3 or 4 times or until smooth; cover and chill.

Make bread dough. Divide dough in half. Roll one portion of dough into an 18 x 9 inch rectangle. Spread half of apricot mixture over dough to within 1/2 inch of sides. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam to seal. Cut into 1 1/2-inch slices. Place, cut side up, in greased muffin pans. Repeat procedure with remaining dough and apricot mixture.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 25 to 30 minutes or until golden. Remove from pans immediately, and place on wire racks.

Combine powdered sugar and 3 tablespoons milk, stirring until smooth. Drizzle glaze over warm rolls. Let cool completely on wire racks.

Yield: “2 dozen”

Per Serving (excluding unknown items): 1612 Calories; 3g Fat (1.6% calories from fat); 14g Protein; 412g Carbohydrate; 31g Dietary Fiber; 6mg Cholesterol; 58mg Sodium. Exchanges: 14 Fruit; 0 Non-Fat Milk; 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s 1993 Hometown collection America’s Best Recipes

Recipe By :
Serving Size : 36
Preparation Time: 0:00
Categories : Cookie

Crust:

Preheat oven to 350°. Grease 13 x 9 inch baking pan.

Crust: Beat flour, butter, and brown sugar in small mixer bowl until crumbly. Press into pan. Bake for 12 to 15 minutes or until lightly browned.

Filling: Beat eggs, corn syrup, granulated sugar, butter, and vanilla in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES: From Nestle chocolate chunks advertisement.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie Desserts

4 squares unsweetened chocolate
1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
1 cup pecans — chopped
1 cup flour

Melt chocolate and butter. Stir until well blended. Add sugar, eggs and vanilla. Mix well. Add pecans and mix well. Then gradually add flour. Mix well.

Pour into a 9 x 13 inch dish. Bake 350° for 40 minutes. Should be soft when done. Cool in pan.

Per Serving (excluding unknown items): 5188 Calories; 336g Fat (55.6% calories from fat); 54g Protein; 551g Carbohydrate; 29g Dietary Fiber; 1133mg Cholesterol; 2107mg Sodium. Exchanges: 9 1/2 Grain(Starch); 3 1/2 Lean Meat; 64 1/2 Fat; 27 Other Carbohydrates.

NOTES: Cindy Roos — Asheville neighbor

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast

1/2 cup butter — softened
1 1/2 tablespoons Maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Combine all ingredients; beat at medium speed with mixer until creamy. Cover and refrigerate.

Yield: “1/2 cup”

Per Serving (excluding unknown items): 895 Calories; 92g Fat (90.4% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 248mg Cholesterol; 940mg Sodium. Exchanges: 0 Grain(Starch); 18 1/2 Fat; 1 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Breakfast

3 1/2 cups flour
1 package yeast
1 1/4 cups milk
1/4 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
1 egg
Combine:
4 tablespoons butter — melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Combine:
3/4 cup brown sugar
1/2 cup pecans — chopped
1 teaspoon cinnamon

Combine 2 cups flour and yeast. Combine milk, sugar, shortening, and salt in sauce pan and heat until shortening is melted. Add to flour and yeast. Add egg. Beat at low speed for 1/2 minute. Scrape sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour by hand to make a soft dough. Place in greased bowl. Cover and let rise 1 1/2 to 2 hours.

Turn out on lightly floured surface. Divide dough in half. Roll one portion at a time to 12 X 12 inch square. Sprinkle butter, cinnamon, sugar mix over dough. Roll up jelly roll style. Pinch to seal. Cut into 12 pieces. Place on greased sheet 3 inches apart. Flatten each to 3 inch diameter. Repeat with remaining dough. Let rise 30 min.

Cover with wax paper. Roll over tops with rolling pin to flatten to about 1/8 inch thickness. Carefully remove wax paper. Brush with 4 tablespoons melted butter. Sprinkle nut mixture over each roll. Cover with wax paper and roll again.

Bake at 400 degrees 10 to 12 minutes. Remove immediately from pan and place on rack—NOT ON WAX PAPER.

Description:
“Breakfast”
Yield: “12 each”

Per Serving (excluding unknown items): 546 Calories; 19g Fat (31.3% calories from fat); 9g Protein; 86g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 363mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Breakfast

1 package Pillsbury Hot Roll Mix
1 cup warm water
2 eggs
3 tablespoons sugar
Topping::
1/2 cup packed brown sugar
1/2 cup pecans — chopped
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup butter

Dissolve yeast in water. Stir in eggs, sugar, hot roll mix. Beat about 50 strokes. Spread in greased 13 X 9 inch baking dish. Cover with foil or waxed paper. Let rise in warm place 1 to 1 1/2 hours.

Combine topping ingredients. Cut in butter until crumbly. Sprinkle topping over batter. Bake at 375 degrees for 20 to 25 minutes until golden brown.

Description:
“Breakfast”

Per Serving (excluding unknown items): 128 Calories; 8g Fat (52.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Miscellaneous and Useful Hints

1 cup sugar
2 tablespoons cinnamon

Mix. Sprinkle on toast, etc.

Per Serving (excluding unknown items): 810 Calories; trace Fat (0.4% calories from fat); 1g Protein; 211g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

1 8 ounce can refrigerated crescent rolls
2 tablespoons butter — melted
1/3 cup sugar
1/4 teaspoon cinnamon
Orange Glaze:
1/3 cup powdered sugar
1 tablespoon frozen orange juice concentrate — thawed
1 teaspoon water
Combine and stir until smooth

Unroll rolls on lightly floured wax paper. Press perforations to seal. Brush on melted butter. Combine sugar and cinnamon and sprinkle over dough. Roll up – cut 1 inch slices. Place in greased mini muffin pan. Bake 375 degrees 8 to 10 minutes. Remove from pan and drizzle with Orange Glaze.

Description:
“Breakfast”
Yield: “8 each”

Per Serving (excluding unknown items): 162 Calories; 6g Fat (31.2% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup butter — softened
2 cups sugar
3 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla
1/2 cup pecans — chopped
2 teaspoons cinnamon
1 tablespoon plus 1 teaspoo brown sugar
1/2 cup powdered sugar — shifted
1 tablespoon lemon juice
1/4 cup pecans — chopped

Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour; baking powder, and salt; add to creamed mixture alternately with water, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla

Pour half of batter into a greased and floured 12-cup Bundt pan. Combine 1/2 cup pecans, cinnamon, and brown sugar; sprinkle over batter. Top with remaining half of batter. Bake at 325° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack. Combine powdered sugar and lemon juice; drizzle over cake. Sprinkle with 1/4 cup pecans.

Yield: “12 cup bundt pan”

Per Serving (excluding unknown items): 5337 Calories; 257g Fat (42.6% calories from fat); 60g Protein; 721g Carbohydrate; 17g Dietary Fiber; 1133mg Cholesterol; 3410mg Sodium. Exchanges: 17 Grain(Starch); 3 Lean Meat; 0 Fruit; 48 1/2 Fat; 31 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

2/3 cup butter
1 cup sugar
1 teaspoon cinnamon
1 egg — slightly beaten
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Cream butter. Gradually add sugar and cinnamon; then egg and vanilla. Beat well. Add dry ingredients alternately with milk. Begin and end with flour.

Drop by teaspoon onto greased cookie sheet. Flatten with fork. Bake 375 degrees 8 minutes or until edges slightly brown. Cool on wire rack.

Description:
“cookie”
Yield: “6 1/2 dozen”

Per Serving (excluding unknown items): 2903 Calories; 132g Fat (40.6% calories from fat); 35g Protein; 399g Carbohydrate; 8g Dietary Fiber; 551mg Cholesterol; 3397mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 25 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: Southern Living cookbook