Praline Crescent Dessert Recipes

Steps:

• For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.

Steps:

• In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.

Steps:

• Heat oven to 375°F. Melt margarine in medium saucepan over low heat. Add brown sugar cook 2 minutes, stirring constantly. Add sour cream cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup spread over bottom. Divide brown sugar mixture evenly into cups.Bake at 375°F. for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.TIP: To make ahead, prepare, cover and refrigerate up to 2 hours bake as directed.Nutrition Per Serving: Calories 390 Protein 4g Carbohydrate 33g Fat 27g Sodium 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
• Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
• Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

Steps:

• Melt 1/3 cup butter on stove and add Splenda brown sugar. Stir and cook for 2 minutes. Add sour cream and cook 4 minutes while stirring. Remove from heat. Add cereal, nuts, and coconut. Stir until coated.
• Meanwhile, place sheet of phyllo dough on counter top (or large flat surface). Brush melted butter over sheet. Layer on another sheet and layer with butter. Repeat forming a stack of four sheets. ***SEE COMMENT IN DESCRIPTION*****Do this process again making another stack of four sheets. Cut into squares, approximately 4" or large circles. Your objective is to make the correct size to fit into MINI muffin tins. Place these cut pieces into MINI sized muffin cups that have been sprayed with Pam. Form to fit.
• Mix marscapone cheese and powdered sugar. Spoon one teaspoon into each muffin cup.
• Spoon heaping teaspoon of cooked mixture over cream cheese mixture. At this point can be done ahead of time and refrigerated until baking.
• Bake at 375 degrees for 11-16 minutes, or until golden.
• Serve a dollop of whipped cream on each portion.

Steps:

• Heat oven to 350°.
• Grease bottom and sides of 13x9” baking dish, with shortening.
• Beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.
• Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture.
• Sprinkle with pecans.
• Pour melted butter evenly over top of dessert.
• Bake 50-60 minutes or until knife inserted in center comes out clean.
• Cool slightly.
• To serve, cut dessert into 4 rows by 3 rows.
• Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.
• Store covered in refrigerator.