Caramel Date Pinwheels Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours or until easy to handle. , Meanwhile, in a large saucepan, combine the dates, water and sugar. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely. , Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in plastic. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

Steps:

• For Filling: Cook together dates, sugar, water for 10 min or until thick.
• When cool, add nuts.
• For Dough: Cream shortening and brown sugar.
• Add eggs; mix well.
• Sift dry ingredients together& combine with egg mixture; mix well.
• Divide dough into 4 parts; roll each 1/4" thick.
• Spread each with 1/4 of filling, roll up like a jelly roll.
• Cover the four'logs' and chill several hours.
• Slice 1/4" thick for each pinwheel.
• Bake 8-10 min.
• at 375.

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours. Meanwhile, in a saucepan, combine dates, sugar and water. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely. Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in waxed paper. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm. Cut into 3/8-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
• Cook an stir over low heat for 1 to 2 minutes or till thick.
• Remove from the heat.
• Stir in nuts and 1/2 teaspoon vanilla.
• Cool thoroughly.
• Meanwhile, combine flour, baking soda, salt and cinnamon.
• In a large mixing bowl beat shortening for 30 seconds.
• Add brown sugar and beat until fluffy.
• Add egg and 1/2 teaspoon vanilla and beat well.
• Add flour mixture and beat until well mixed, stirring in last portion by hand.
• Cover and chill about 30 minutes or until easy to handle.
• On waxed paper roll dough into an 18x10 inch rectangle.
• Spread filling to within 1/2 inch of edges.
• Roll up jelly roll style, beginning at long side.
• Pinch edge to seal.
• Cut roll in half cross wise.
• Wrap rolls and chill for several hours or overnight.
• (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
• Place on a lightly greased cookie sheet.
• Bake in a 350 oven for 10-12 minutes or until done.
• Cool on cookie sheet for 1 minute, then remove and cool thoroughly.

Steps:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours. Meanwhile, in a saucepan, combine dates, sugar and water. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely. Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in waxed paper. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm. Cut into 3/8-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.