Poppy Seed Cherry Raisin Pinwheels Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square.
• Brush with the lemon curd and sprinkle with the poppy seeds.
• Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
• Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Steps:

• In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.
• Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
• To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
• On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

Steps:

• For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
• On a lightly floured surface roll out the dough into a rectangle.
• For the filling combine all the ingredients reserving 1 tbs of sugar.
• Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
• Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
• Place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350°F for 20-30 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small saucepan, combine the filling ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside., Punch down dough. Turn onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Spread with filling to within 1/2 in. of edges. , Cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , In a small bowl, beat egg yolk and water; brush over rolls. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• Make baking powder biscuit dough according to package directions.
• Knead on a floured board for 30 seconds.
• Roll out a 1/2-inch thick oblong shape. Spread with butter.
• Combine apples, nuts, raisins, sugar and cinnamon; mix well; spread on dough.
• Pour 2 tablespoons molasses over all.
• Roll up jelly-roll fashion, cut in 12 1-inch slices, place in greased baking pan about 1/2-inch apart.
• Pour 1 teaspoon molasses on each pinwheel.
• Bake at 400°F for 18 to 20 minutes or until golden brown.
• Makes 12.