Crescent Macadamia Truffle Cups Recipes

Steps:

• Heat oven to 375°F. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan press in bottom to form crust. Seal perforations. Bake at 375°F. for5 minutes.In small bowl, combine cream cheese, sugar and almond extract blend until smooth. Spread over partially baked crust. Spoon fruit filling evenly over cream cheese mixture. In medium bowl, combine flour and brown sugar. Using fork or pastry blender, cut in margarine until mixture is crumbly. Stir in almonds sprinkle crumb mixture over fruit filling.Bake at 375°F. for an additional 25 to 30 minutes or until golden brown. Cool completely. Store in refrigerator. Cut into squares.*TIP: Cherry or apple fruit pie filling can be substituted for peach fruit filling.Nutrition Per Serving: Calories 300 Protein 4g Carbohydrate 38g Fat 15g Sodium 260mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 375°F. In small saucepan, combine caramels and half-and-half cook over low heat, stirring occasionally, until caramels are melted. Keep warm.In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg mix well. Press crust mixture evenly in bottom and up sides of ungreased 15 x 10 x 1-inch baking pan.In large bowl, combine all apple filling ingredients toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.In small bowl, combine all topping ingredients except nuts beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 360 Protein 5g Carbohydrate 49g Fat 17g Sodium 320mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
• Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
• Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.