61871 nut rolls stone wheat Recipes

salted mixed nuts, corn chex, wheat chex, rice chex, cheerios toasted oat cereal, pretzels, slim pretzel sticks, pretzel nuggets, vegetable oil (of your choice), worcestershire sauce, garlic salt, seasoned salt

applesauce, oil, brown sugar, vanilla, ripe bananas, eggs, whole wheat flour, rolled oats, wheat germ, baking powder, salt, cinnamon, nuts

whole wheat flour, all-purpose flour, baking powder, salt, ground cinnamon, baking soda, eggs, lightly beaten, unsweetened applesauce, carton plain low-fat yogurt, brown sugar, cooking oil, chopped pecans or 1 cup black walnuts or 1 cup hickory nuts, raisins, toasted wheat germ

chopped nuts (or pecans), frozen parker house rolls, butterscotch instant pudding mix, brown sugar, melted margarine, more) cinnamon

flour, salt, sugar, yeast cakes or 2 packages dry yeast, warm milk, sour cream, butter or margarine, melted or very soft, eggs, beaten, nut filling recipe, ground nuts, walnuts or 3/4 lb pecans), sugar, butter or margarine melted, eggs, apple grated, cinnamon, combine all ingredients except the butter ., now that you have done that , add the melted butter and mix well., heat in large saucepan until the ingredients blend well and thicken slightly., spread on rolled dough after the mixture has cooled ., this makes more filling than needed for the above nut rolls., you can freeze any extra and use as a topping for an apple pie or, coffee cake recipes and baked apples.

stone-ground wheat bread dough, reduced-calorie margarine, melted and divided, chopped pecans, grated orange rind, butter-flavored vegetable cooking spray, brown sugar, powdered sugar, orange juice

water, butter, brown sugar, salt, wheat flakes, rolled, whole wheat flour, bread flour, vital wheat gluten, yeast

flour, cake yeast (1- oz), butter, egg yolks, sour cream, vanilla, salt, powdered sugar, for rolling, poppyseed filling , recipe follows, walnut filling , recipe follows, poppy seeds, milk, sugar, butter, raisins, ground walnuts, melted butter, sugar, milk, vanilla

stone ground whole wheat flour, graham flour, white flour, yeast, salt, powdered sugar (to prove yeast), vegetable oil, egg, honey, warm water

stone-ground whole wheat flour, salt, active dry yeast, very warm water (120o to 130o), molasses, vegetable oil, toasted wheat germ, unprocessed wheat bran, bread flour, bread flour, divided, vegetable cooking spray

whole almond, pecans, roasted , shelled unsalted sunflower seeds (optional), dry rolled oats, wheat germ, cinnamon, honey, molasses, vegetable oil, maple syrup, golden raisins

organic rolled oats, wheat germ, walnuts, chopped, sliced almonds, pecans, chopped, sunflower seeds , roasted and salted, dried cranberries, dried blueberries, dried cherries, golden raisins, raisins, unsweetened coconut, sea salt, ground cinnamon, organic butter or canola oil, honey, pure vanilla extract

organic rolled oats, wheat germ, chopped walnuts, sliced almonds, sunflower seeds , roasted and salted, pecans, chopped, dried cranberries, dried blueberries, dried cherries, golden raisins, raisins, unsweetened coconut, sea salt, ground cinnamon, organic butter (3 sticks), or canola oil, honey, pure vanilla extract

pecans (or nuts of choice), unsalted butter, plus more for greasing dish, golden brown sugar, agave, fresh lemon juice, flour , for dusting, ground cinnamon, ground nutmeg, tube refrigerated crescent dinner roll, flaky sea salt , such as maldon

greek nut roll, chopped pecans, chopped walnuts, chopped almonds, sugar, cinnamon, phyllo pastry, butter, melted, water, honey , preferably greek, lemon juice, preheat oven to 350 f., combine nuts , sugar, cloves and cinnamon., brush 2 sheets phyllo pastry with melted butter and arrange 1 sheet atop the other. sprinkle with 2 tbsp of nut mixture. repeat this procedure until there are 3 layers of pastry and nuts. roll like a jelly roll. continue to prepare the rolls until there are three., cut each roll into 1-inch slices. place slices on buttered baking sheets with sides ., bake the nut rolls for 20 minutes, turn them over, and continue to bake for 15 minutes longer, until golden brown on both sides. cool., while pastry is baking , make the syrup. bring water to a boil and stir in the honey. blend well and add the lemon juice. cool the syrup slightly. it should still be warm., when rolls are cool , dip each piece into the warm syrup. serve at room temperature.

stone ground yellow cornmeal, kosher salt, granulated sugar, boiling water, unsalted butter, grainy mustard, dijon mustard, white wine vinegar, chopped fresh tarragon, kosher salt and freshly ground black pepper, honey , to taste, extra virgin olive oil, canola oil, stone crabs , meat removed from shells and coarsely chopped, sliced green onion (green and pale green part), chopped fresh cilantro, tarragon leaves, for garnish

milk or formula, egg yolk, vegetable oil, pure vanilla extract, whole-wheat flour, rolled oats, wheat germ, cinnamon, sugar, non-fat dry milk

margarine, softened, reduced-fat peanut butter, splenda brown sugar blend, egg, vanilla extract, salt, baking soda, rolled oats, wheat germ, ground flax seeds, whole wheat flour