French Apple Crescent Casserole
2 tablespoon sugar
1/2-1 teaspoon cinnamon
8 ounce can Pillsbury refrigerated
quick crescent dinner rolls.
1 large apple, peeled, cored, cut into 8 slices
Sauce (see below)
1/2 cup sugar
1/2 cup whipping cream
1 tablespoon almond extract or amaretto
1/2 cup sliced almonds
Heat oven to 375°F. In small bowl, combine 2 tablespoons
sugar and 1/2 teaspoon cinnamon;blend well. Separate dough into
8 triangles, sprinkle sugar mixtureevenly over each. Gently
press sugar mixture into each triangle, flattening each slightly.
Place apple slice on wide end of each triangle;tuck in edges
around apple slice. Roll up, starting at wide end; roll to
opposite point. Seal all seams. Place, tip side down, in
ungreased 9" round baking dish or pie pan, placing long
side of 7 filled crescents around outside edge of dish and 1 in
Bake at 375°F for 15 to 20 minutes or until golden brown.
In small bowl using wire whisk, combine 1/2 cup sugar, whipping
cream, almond extract and egg until well blended. Spoon sauce
mixture evenly over partially
baked rolls. Sprinkle with almonds and cinnamon. Bake an
additional 13 to 18 minutes or until deep golden brown. Cover
top of pan with foil during last 5 minutesof baking time if
necessary to prevent excessive browning.
Serve warm. Makes 8 servings.
Cranberry Fruit Relish
1 navel orange, peeled and chopped
1 cup chopped fresh or drained canned pineapple
a 12-ounce bag of cranberries, picked over
1 Granny Smith apple, peeled and
1/2 cup sugar, or to taste.
food processor grind together in batches if necessary the
orange, the pineapple, the cranberries, and the apple until the
mixture is chopped fine, transfer the mixture to a bowl, and
stir in the sugar. Let the mixture stand, covered and chilled,
for at least 2 hours. The relish may be made about 2 days in
advance and kept covered and chilled. Makes about 4 cups,
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter
2 packages (8
ounces each) PHILADELPHIAŽ Cream Cheese, softened
1/2 teaspoon vanilla
Topping (see below)
Crust: Mix crumbs, pecans, sugar, cinnamon and butter; press
onto bottom of 9-inch springform pan.
Bake at 325°F for 10
minutes if using a silver springform pan.
Bake at 300°F for 10
minutes if using a dark nonstick springform pan.
Filling: Mix cream cheese, sugar and vanilla with
electric mixer on medium speed until well blended. Add eggs,
mixing on low speed just until blended. Pour over crust.
1/3 cup sugar
1/2 teaspoon ground
4 cups thinly sliced peeled apples
finely chopped pecans.
Mix sugar and cinnamon; toss with apples. Spoon
apple mixture over cream cheese layer; sprinkle with pecans.
Making the Cheesecake:
Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes
or until center is almost set if using a silver springform pan.
Bake at 300°F for 1 hour and 10 minutes to 1 hour and 15
minutes or until center is almost set if using a dark nonstick
springform pan. Run knife or metal spatula around rim of pan to
loosen cake. Cool before removing rim of pan. Refrigerate 4
hours or overnight. Makes 12 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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