Quick Praline Rolls Recipes

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• In medium saucepan, bring water and butter to a boil; stir in sugars.
• Return to boiling; boil and stir for 1 minute.
• Remove from heat; stir in vanilla and pecans.
• Beat until mixture thickens.
• Immediately drop from teaspoon onto wax paper.
• Cool.

Steps:

• In small bowl, combine brown sugar and margarine beat until light and fluffy. Stir in 1/2 cup nuts set aside. In large bowl, combine 1 cup flour, sugar, baking powder, salt and yeast blend well. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 3/4 to 1 3/4 cups flour to form a soft dough.Grease cookie sheet. On floured surface, toss dough until no longer sticky. Roll into 15 x 10-inch rectangle spread with half of filling mixture. Starting with 15-inch side, roll up tightly, pressing edges to seal. Cut into 15 slices. Place cut side down on greased cookie sheet flatten to 1/2 inch. Spread tops of rolls with remaining filling. Sprinkle with 1/4 cup nuts. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, about 45 minutes.Heat oven to 400°F. Uncover dough. Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet place on wire racks. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 260 Protein 4g Carbohydrate 32g Fat 13g Sodium 200mgFrom "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 350°.
• Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
• Heat brown sugar and margarine to boiling in 2-qt. saucepan.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly.
• Sprinkle with pecans.
• Bake 8-10 minutes or until bubbly.
• Cool slightly.
• Break into squares.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
• In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
• Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.