Jelly Filled Dainties Ii Recipes

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.

Steps:

• 1. Stir together flour and salt. Set aside. 2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Stir in flour mixture, mixing until combined. Shape dough into balls about 1 inch in diameter. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2 inches apart on ungreased baking sheets. Make dent in center of each cookie.3. Bake at 300°F about 8 minutes. Remove from oven. Press down dent in top of each cookie. Return to oven and bake about 10 minutes longer or until lightly browned. Fill centers of cookies with jelly when cooled.

Steps:

• Measure KELLOGG'S CRACKLIN' OAT BRAN cereal, peanuts, and pretzels into 13 x 9 x 2-inch baking pan. Stir together remaining ingredients. Pour over cereal mixture, stirring until well coated. Bake at 350°F about 15 minutes. Do not stir. Cool completely. Store in tightly covered container.MICROWAVE DIRECTIONS:1. Measure KELLOGG'S CRACKLIN' OAT BRAN cereal, peanuts, and pretzels into 12 x 7 1/2 x 2-inch glass baking dish. Set aside.2. In glass measuring cup, microwave margarine on HIGH until melted. Stir in remaining ingredients. Pour over cereal mixture, stirring until well-coated.3. Microwave on HIGH 3 minutes. Stir carefully and microwave on HIGH 3 minutes longer. Cool completely. Store in tightly covered container.

Steps:

• 1. With an electric mixer, cream butter and splenda. Beat in vanilla. Gradually add pecans and flour, blending thoroughly. Cover tightly and chill so dough will be easier to handle (about 1-2 hours or for up to 3 days).2. On a floured board, roll dough to a 1/8-inch thickness. Using a favorite cookie cutter, cut the dough into shapes and transfer to an ungreased baking sheet. (The cookies will be sandwiched together. If using different cookie cutters, be sure to cut out even numbers of cookies using the same cookie cutter.) Cut out about a 1/2-inch hole in the center of half of the cookie shapes. You can use the cap from the vanilla extract or other bottle if you don't have a tiny round cutter. Bake cookies at 375 F. for about 12 minutes or until lightly browned. Transfer to cooling racks to cool completely.3. Gather the cookies with holes in one area. Sift powdered sugar over the tops of these cookies. Spread the bottom cookies with jam. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich. Store in an airtight container.

Steps:

• 1. Stir together flour and salt set aside.2. Beat together margarine and sugar until smooth. Add egg and vanilla beat well. Stir in flour mixture.3. Portion dough using level measuring-tablespoon. Shape into balls and roll in KELLOGG'S® CORN FLAKES CRUMBS®. Place about 2 inches apart on ungreased baking sheets. Make dent in center of each cookie.4. Bake at 350°F oven about 10 minutes or until light golden brown. Remove from oven and fill indentation with jelly.

Steps:

• 1. Stir together flour and salt. Set aside.2. Measure margarine, sugar and vanilla into mixing bowl, beat until light and fluffy. Add dry ingredients, mix until combined. Stir in 2 cups of the cereal.3. Press dough evenly into 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle remaining 1 cup cereal evenly over top, pressing into dough.4. Bake at 350°F for 20 to 25 minutes or until lightly browned. While still warm, cut into squares. Cool completely.

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
• Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
• Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
• Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
• In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
• Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
• Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. In medium mixing bowl, beat margarine and sugar until thoroughly combined. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.3. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.4. Bake at 375°F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.