Best Recipes Ever Vol.21,Num.9 - (Page 94)

Crescent Layer Bars PreP Time: 10 minuTes sTarT To Finish: 2 hours 20 minuTes servings: 36 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1 cup white vanilla baking chips (6 oz) 1 cup semisweet chocolate chips (6 oz) 1 cup slivered almonds 1 cup cashew halves and pieces 1 can (14 oz) sweetened condensed milk (not evaporated) 1 Heat oven to 375°F (350°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Unroll dough into 2 long rectangles in pan; press dough on bottom and 1⁄2 inch up sides of pan to form crust. Bake 5 minutes. Éclair Cupcakes PreP Time: 35 minuTes sTarT To Finish: 1 hour 25 minuTes servings: 24 1 box yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 box (4-serving size) vanilla instant pudding and pie filling mix 11⁄2 cups milk 1 teaspoon vanilla 1 cup frozen (thawed) whipped topping 11⁄3 cups semisweet chocolate chips 1⁄ 2 cup whipping cream 2 Sprinkle vanilla chips, chocolate chips, almonds and cashews over partially baked crust. Pour condensed milk evenly over top. 3 Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into 9 rows by 4 rows. Per Serving (1 bar): Calories: 160; Total Fat 8g (Saturated Fat 3.5g); Sodium 75mg; Total Carbohydrate 17g; Dietary Fiber 0g; Protein 3g; exchanges: 1 Starch, 11⁄2 Fat; Carbohydrate Choices: 1 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes, using water, oil and eggs. Cool completely. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. 2 In large bowl, beat pudding mix, milk and vanilla with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened. Fold in whipped topping. Spoon into 1-quart resealable food-storage plastic bag. Cut 3⁄ 8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding. 3 In medium bowl, place chocolate chips. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate chips. Let stand 3 to 5 minutes until chocolate is melted and can be stirred smooth. Dip tops of cupcakes in chocolate mixture. Per Serving (1 cupcake): Calories 238; Total Fat 12g (Saturated Fat 5g); Sodium 224mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g; exchanges: 1 Starch, 1 Other Carbohydrate, 21⁄2 Fat; Carbohydrate Choices: 2 [ flavor tiP ] Inspired by the traditional French breakfast pastry, these cupcakes are filled with creamy vanilla custard and topped with a shiny chocolate ganache. 94 PILLSBURY  BEST RECIPES EvER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9