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Raspberry Macaroon Thumbprint Cookies

Enjoy the delightful flavors of coconut, raspberries and almond in these pretty cookies.

Prep Time: 25 Min

Start to Finish: 55 Min

Cookies

1 package Immaculate Baking Co. ® refrigerated coconut macaroon cookies

1/4 cup seedless raspberry jam

Icing

1/2 cup powdered sugar

1/4 teaspoon almond extract

2 to 3 teaspoons milk

1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

2. Divide each cookie dough piece in half. Shape each into a ball, and place 2 inches apart on cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon generous 1/4 teaspoon jam into each indentation.

3. Bake 6 to 8 minutes or until edges just begin to brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

4. In small bowl, mix icing ingredients. Drizzle over cooled cookies.

24 cookies

1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 30mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g); Protein 1g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat

Carbohydrate Choices: 1

© 2013 ®/TM Immaculate Baking All Rights Reserved

Strawberry or apricot jam can be substituted for the raspberry jam.

Make sure the icing is dry before storing the cookies.

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Gluten Free Caramelicious Peanut Butter Bars

Layers of goodness with peanut butter cookies, caramel, peanuts and chocolate! A wonderful gluten-free treat!

Prep Time: 35 Min

Start to Finish: 1 Hr 50 Min

Cookie Base

1 package Immaculate Baking Co. ® Gluten Free refrigerated peanut butter cookies

Filling

1 bag (11 oz) caramels, unwrapped

2 tablespoons water

3/4 cup peanuts or cashews, coarsely chopped

Topping

1 1/2 cups semisweet chocolate chips

Coarse sea salt, if desired

1. Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. Press cookie dough in bottom of pan.

2. Bake 15 to 17 minutes or until golden brown.

3. Meanwhile, in 1-quart saucepan, heat caramels and water over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat. Reserve 1/4 cup to drizzle on bars; set aside. Stir peanuts into remaining caramel in pan. Spoon mixture evenly over crust; spread carefully.

4. In small microwavable bowl, microwave chocolate chips uncovered on High about 2 minutes; stir to blend. Spread over cooled caramel mixture. Microwave reserved caramel mixture uncovered on Medium (50%) 10 seconds; stir until drizzling consistency. Drizzle over chocolate mixture. Sprinkle with sea salt. Cut into 4 rows by 4 rows.

16 bars

1 Bar: Calories 330 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 22g); Protein 4g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 3 1/2 Fat

Carbohydrate Choices: 2 1/2

© 2013 ®/TM Immaculate Baking All Rights Reserved

To save time, unwrap caramels ahead of time, and cover until ready to make the bars.

Use your favorite chocolate chips; try milk chocolate or dark chocolate.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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Caramel Pecan Monkey Rolls

You will love these gooey caramel individual monkey breads--they are so easy to make!

Prep Time: 20 Min

Start to Finish: 35 Min

1/4 cup butter, melted

1/3 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 can Immaculate Baking Co. ® refrigerated buttermilk biscuits

1. Heat oven to 350°F. Grease 9 regular-size muffin cups with shortening or cooking spray. In small bowl, mix butter and brown sugar. Spoon 1 tablespoon pecans into each muffin cup; spoon slightly less than 1 tablespoon brown sugar mixture into each muffin cup.

2. In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 8 biscuits; cut each into 6 pieces. Shake pieces in bag to coat. Divide dough pieces among muffin cups, putting about 5 pieces in each.

3. Bake 16 to 18 minutes or until golden brown. Cool 1 minute; turn upside down on serving plate. Serve warm.

8 rolls

1 Roll: Calories 320 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 15mg; Sodium 500mg; Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 12g); Protein 3g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 3 1/2 Fat

Carbohydrate Choices: 2 1/2

© 2013 ®/TM Immaculate Baking All Rights Reserved

If you like, you can make them without the pecans.

You can prepare them up to an hour ahead of time; cover with plastic wrap and refrigerate. Add a few additional minutes bake time.

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Sausage and Veggie Calzones

Enjoy this sausage, vegetable and cheese calzone seasoned with fresh basil.

Prep Time: 20 Min

Start to Finish: 40 Min

3/4 lb bulk sweet Italian sausage or ground beef

1 cup sliced mushrooms

1/2 cup chopped green bell pepper

1/2 cup pizza sauce

1 cup shredded Italian cheese blend (4 oz)

2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

1 can Immaculate Baking Co. ® refrigerated crescent rolls

1 tablespoon butter, melted

Additional chopped basil for garnish, if desired

1. Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.

2. In 10-inch skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink; drain. Stir in bell pepper, pizza sauce, cheese and basil.

3. On cookie sheet, unroll dough into long rectangle. Press dough to form 13x9-inch rectangle, firmly pressing perforations to seal. Spoon filling on long half of dough, leaving 1 inch around edges. Fold dough over filling; firmly press edges with fork to seal. Cut small slits on top of dough for steam to escape.

4. Bake 20 to 25 minutes or until deep golden brown. Brush with melted butter. Sprinkle with basil. Serve with additional pizza sauce, if desired.

4 servings

1 Serving: Calories 530 (Calories from Fat 310); Total Fat 34g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 70mg; Sodium 1450mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 2g); Protein 24g

% Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 8%

Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 3 High-Fat Meat, 2 Fat

Carbohydrate Choices: 2

© 2013 ®/TM Immaculate Baking All Rights Reserved

You can use mozzarella or Monterey Jack cheese in place of the Italian cheese blend.

Change up this calzone by filling with your favorite pizza ingredients. Try an all-veggie version with chopped broccoli, bell peppers and onion with shredded mozzarella and Parmesan cheeses.

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Gluten Free Chocolate Cappuccino Tarts

Looking for a great-tasting chocolate-cream cheese treat? Then check out this cookie tart recipe.

Prep Time: 30 Min

Start to Finish: 1 Hr 5 Min

Cookie Cups

1 package Immaculate Baking Co. ® Gluten Free refrigerated fudge brownie cookie dough

1 tablespoon instant espresso coffee powder

2 teaspoons hot water

Topping

4 oz cream cheese, softened (from 8-oz package)

3/4 cup powdered sugar

1 teaspoon gluten-free vanilla

1/4 teaspoon instant espresso coffee powder

24 chocolate-covered coffee beans (about 1/4 cup)

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place mini paper baking cup in each of 24 mini muffin cups.

2. Dissolve 1 tablespoon espresso powder in hot water. Place cookie dough in medium bowl; break up with hands. Add dissolved espresso; mix in with hands. Shape dough into 24 (1 1/4-inch) balls. Place balls in muffin cups.

3. Bake 12 to 14 minutes or just until set (do not over bake). Cool 30 minutes. Remove cups from pan.

4. In medium bowl, mix cream cheese, powdered sugar, vanilla and 1/4 teaspoon espresso powder with electric mixer on medium speed until smooth. Using decorating bag or spoon, fill each cookie cup with rounded teaspoonful topping. Top each with coffee bean. Store in refrigerator.

24 cookie tarts

1 Cookie Tart: Calories 120 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 5g); Protein 1g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 1

© 2013 ®/TM Immaculate Baking All Rights Reserved

No espresso powder? Use regular instant coffee granules instead, but expect a milder coffee flavor.

If your hands get sticky while shaping the dough into balls, use plastic kitchen gloves or spray hands with cooking spray.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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Apple Cinnamon Roll Coffee Cake

Irresistibly yummy cinnamon rolls with apples and icing! You will receive rave reviews when you make these.

Prep Time: 20 Min

Start to Finish: 1 Hr

1 1/2 cups chopped peeled apples (2 small)

1 can Immaculate Baking Co. ® refrigerated cinnamon rolls with icing

1/4 cup butter, melted

1/3 cup packed brown sugar

1/2 cup pecan halves or walnut pieces

1. Heat oven to 350°F. Spray 9-inch glass pie plate or deep-dish pie pan with cooking spray. Add 1 cup of the apples.

2. Separate dough into 5 rolls. Cut each roll into fourths; place in pie plate. Add remaining 1/2 cup apples.

3. In small bowl, mix butter and brown sugar; spoon over biscuits and apple mixture. Sprinkle with pecans.

4. Bake 25 to 35 minutes or until golden brown and no longer doughy in center. Cool 5 minutes. Cut small corner off icing packet; drizzle over warm coffee cake. Cut into 9 wedges.

9 servings

1 Serving: Calories 310 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 15mg; Sodium 380mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 10g); Protein 3g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 4%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 3 Fat

Carbohydrate Choices: 2 1/2

© 2013 ®/TM Immaculate Baking All Rights Reserved

You can omit the nuts if you like.

The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty.

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Pecan Streusel Pumpkin Pie

Crunchy pecan and buttery streusel make every bite delightful. Pumpkin pie just got even better!

Prep Time: 20 Min

Start to Finish: 2 Hr 15 Min

Crust

1 Immaculate Baking Co. ® refrigerated pie crust, softened as directed on box

Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk (1 1/2 cups)

1/2 cup granulated sugar

2 eggs, slightly beaten

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Streusel

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter or margarine, softened

1/2 cup pecans, coarsely chopped

Topping

Whipped cream, if desired

1. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate.

2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pie plate. Cover edge of crust with strips of foil to prevent overbrowning.

3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 minutes longer. Meanwhile, in small bowl, mix Streusel ingredients until crumbly. Sprinkle over pumpkin filling (center will be jiggly).

4. Bake 20 to 25 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Serve with whipped cream. Cover and refrigerate any remaining pie.

8 servings

1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 70mg; Sodium 390mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 26g); Protein 7g

% Daily Value: Vitamin A 170%; Vitamin C 2%; Calcium 25%; Iron 10%

Exchanges: 2 1/2 Starch, 1/2 Other Carbohydrate, 4 Fat

Carbohydrate Choices: 3

© 2013 ®/TM Immaculate Baking All Rights Reserved

No pumpkin pie spice on hand? Substitute 1/4 teaspoon each of ground cinnamon, ground nutmeg and ground ginger. You can omit the pecans for a streusel-topped version with no nuts.

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