2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter (or margarine)
1/2 cup sliced almonds
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 egg, lightly beaten
1 tsp almond extract
Filling
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 cup raspberry preserves

1. Preheat oven to 350F. Butter and flour bottom and sides of 9- or 10-inch springform pan; set aside.

2. Combine flour and 3/4 cup sugar in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Measure 1 cup of this mixture into small bowl. Add almonds; mix together and set aside. To remaining crumb mixture in large bowl, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread over bottom of prepared pan, forming well in center about 1/2-inch deep and about 1/4-inch thick around sides.

Filling

1. Combine cream cheese, 1/4 cup sugar and 1 egg in small bowl; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle reserved crumb and almond mixture over top. Bake at 350F for 45 to 55 minutes or until topping is deep golden brown. Remove to wire rack and let stand for 15 minutes. Remove sides of pan. Cut in wedges and serve warm or cool. Store in refrigerator.

Servings: 16

Nutrition Facts
Serving size: 1/16 of a recipe (3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 311.87
Calories From Fat (51%) 158.85
% Daily Value
Total Fat 18.12g 28%
Saturated Fat 10.32g 52%
Cholesterol 69.65mg 23%
Sodium 152.88mg 6%
Potassium 91.05mg 3%
Total Carbohydrates 33.93g 11%
Fiber 0.95g 4%
Sugar 12.75g
Protein 4.8g 10%

Source
Source: Almond Board of California
Web Page: www.almondsarein.com

Author Notes
Recipe from Brook Farm Inn, Lenox MA.

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A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Constance Ipema of Orland Park, IL. For simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown, then delicately drizzled with a sweet chocolate icing.

1 pkg. (17.25 oz.) frozen puff pastry sheets, thawed
1 cup (6 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels, divided
1 large egg, beaten
1 bar (2 oz. total) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bar, broken into pieces
2 Tbs butter or margarine (we recommend LAND O LAKES® Butter)
1 cup powdered sugar
2 Tbs hot water

1. Preheat oven to 350° F. Grease 2 baking sheets.

2. Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.

3. Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

4. Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

Servings: 8

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 22 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (3.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 539.94
Calories From Fat (60%) 323.32
% Daily Value
Total Fat 37.23g 57%
Saturated Fat 14.08g 70%
Cholesterol 34.07mg 11%
Sodium 165.33mg 7%
Potassium 148.76mg 4%
Total Carbohydrates 50.18g 17%
Fiber 2.99g 12%
Sugar 0.81g
Protein 6.75g 14%

Source
Source: Nestlé
Web Page: www.verybestbaking.com

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HOT-DOG OU PETIT PAIN AU CHOCOLAT

Breakfast Book

These are wonderful for a holiday breakfast or brunch.

1 (10-ounce) jar red or green maraschino cherries
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1 (8-ounce) package crescent rolls
2 Tbs butter, melted

1. Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels. Combine brown sugar and cinnamon in a small bowl.

2. Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1-1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries.

3. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture.

4. Bake in a 375-degree oven 12 to 15 minutes, or until golden brown.

5. Serve warm.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 171.21
Calories From Fat (22%) 37.27
% Daily Value
Total Fat 4.24g 7%
Saturated Fat 2.16g 11%
Cholesterol 7.63mg 3%
Sodium 375.18mg 16%
Potassium 106.4mg 3%
Total Carbohydrates 32.15g 11%
Fiber 0.98g 4%
Sugar 8.66g
Protein 2.03g 4%

Source
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org

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Prepared the night before, breakfast rolls have never been easier.

2/3 cup sifted confectioners’ sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 Tbs butter or margarine, melted
1/4 cup brown sugar
1 1/2 tsp ground cinnamon

1. In a small mixing bowl, combine confectioners’ sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture.

2. On a lightly floured surface, roll bread dough into a 12×8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices.

3. Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)

4. Bake, uncovered, in a preheated 375-degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.

Servings: 8
Yield: 12 rolls

Nutrition Facts
Serving size: 1/8 of a recipe (3.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 268.45
Calories From Fat (26%) 68.98
% Daily Value
Total Fat 7.96g 12%
Saturated Fat 2.68g 13%
Cholesterol 8.24mg 3%
Sodium 627.15mg 26%
Potassium 116.39mg 3%
Total Carbohydrates 46.79g 16%
Fiber 2.38g 10%
Sugar 10.88g
Protein 4.44g 9%

Source
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org

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Treat your family to this easy-to-prepare breakfast roll.

12 bite-size caramel candies
3 Tbs milk
1/2 cup (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

1. Melt caramels and milk in a small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate.

2. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.

3. Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.

4. Serve warm.

Servings: 10
Yield: 10 buns

Nutrition Facts
Serving size: 1/10 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 184.2
Calories From Fat (21%) 39.6
% Daily Value
Total Fat 4.61g 7%
Saturated Fat 0.91g 5%
Cholesterol 1.21mg <1%
Sodium 468.28mg 20%
Potassium 129.94mg 4%
Total Carbohydrates 33.56g 11%
Fiber 1.03g 4%
Sugar 10.66g
Protein 3.29g 7%

Source
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org

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These freshly baked sticky buns are flavored with butterscotch chips, a great way to start any morning.

5 Tbs butter or margarine, divided
2 packages (8 ounces each) refrigerated crescent dinner rolls
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1/2 cup chopped pecans
1/4 cup granulated sugar
1 1/2 tsp lemon juice
1 1/2 tsp water
1 tsp ground cinnamon

1. Melt 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375° F. oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned.

2. Microwave remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven.

3. Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.

Servings: 16

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Nutrition Facts
Serving size: 1/16 of a recipe (2.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 210.78
Calories From Fat (33%) 68.76
% Daily Value
Total Fat 7.95g 12%
Saturated Fat 3g 15%
Cholesterol 11.13mg 4%
Sodium 361.95mg 15%
Potassium 61.47mg 2%
Total Carbohydrates 34.14g 11%
Fiber 0.87g 3%
Sugar 5.26g
Protein 2.28g 5%

Source
Source: Nestlé
Web Page: www.verybestbaking.com

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1 1/2 cups cottage cheese
4 eggs
1/2 cup flour
1/4 cup granulated Sugar
2 Tbs butter, melted
2 tsp vanilla
1 cup blueberries

1. Combine cottage cheese, eggs, flour, sugar and butter in a bowl; mix well. Stir in vanilla; add the blueberries.

2. Cook batter on a hot greased griddle until light brown on both side; turning once.

3. Serve with butter and maple syrup.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (7.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 330.64
Calories From Fat (34%) 112.12
% Daily Value
Total Fat 12.64g 19%
Saturated Fat 6.27g 31%
Cholesterol 233.55mg 78%
Sodium 415.73mg 17%
Potassium 198.05mg 6%
Total Carbohydrates 33.4g 11%
Fiber 1.29g 5%
Sugar 17.08g
Protein 19.88g 40%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com

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INGREDIENTS

1/4 cup milk
6 tbsp. water
1/4 cup old-fashioned oats
Dash of cinnamon
Dash of nutmeg
1/2 tsp. vanilla extract
1/8 cup canned pumpkin
Honey, to taste

DIRECTIONS

In small saucepan, bring milk and water to boiling on medium heat. Add oats,
cinnamon and nutmeg. Reduce to medium-low heat; simmer 10 minutes; stirring occasionally.

Stir in pumpkin, vanilla and honey, if
desired. Sprinkle top with cinnamon.

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INGREDIENTS

3 large eggs

1 1/4 cups milk

1 cup flour

1 tbsp. cornstarch

1/2 tsp. salt

8 tbsp. butter, divided

1 container (15 oz.) ricotta cheese

2 packages (3 oz.) cream cheese, softened

3 tbsp. sugar

1/4 tsp. almond extract

Fresh fruit

DIRECTIONS

In food processor combine eggs, milk, flour, cornstarch and salt; process until smooth. Pour in 1 quart glass measure; set aside.

Grease bottom of 8 inch skillet with 1 tsp. butter; heat on medium heat until butter sizzles. Remove from heat. For each blintz, pour 3 tbsp. batter in hot skillet; swirl to cover bottom. Return to heat. Cook 2 minutes or until blintz is browned. Invert skillet on large plate; flip onto plate. Rub butter on browned part of blintz.

Repeat with remaining batter, stacking and buttering blintzes on plate.

In medium bowl beat ricotta cheese, cream cheese, sugar and almond extract until blended.

Place 2 tbsp. filling on center of unbrowned side of blintzes. Fold in sides; fold opposite edges to enclose and form a rectangle.

In skillet on medium heat melt remaining butter. Add blintzes in batches; cook 2 minutes per side. Serve with fruit.

Serves 8

Total Time: 01:00

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Breakfast of Champions

INGREDIENTS

1 cup light brown sugar, firmly packed

8 tbsp. butter

2 tbsp. light corn syrup

12 slices bread

3 tbsp. granulated sugar

3/4 tsp. cinnamon

6 large eggs, beaten

1 1/2 cups milk

1 tsp. vanilla extract

1/4 tsp. salt

DIRECTIONS

Grease 13×9 inch baking dish.

In small saucepan combine brown sugar, butter and corn syrup. Cook on medium heat, 2 minutes or until brown sugar is dissolved.

Spread caramel mixture over bottom of baking dish. Place 6 bread slices on top.

In small bowl mix granulated sugar and cinnamon. Sprinkle over bread in baking dish. Layer remaining bread on top.

In medium bowl combine eggs, milk, vanilla extract and salt; mix well. Pour over layers in baking dish. Chill, covered, 8 hours.

Preheat oven to 350°F. Bake 40 minutes or until set.

Serves 6

Total Time: 09:00

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