Posted by Unknown on July 28, 2001 at 18:07:43:
In Reply to: ISO PAMPERED CHEF CHICKEN/CRESCENT ROLL posted by hopm on July 27, 2001 at 14:37:10:
All-Occasion Cookies (this is the Pampered Chef recipe)
1 pound (4 sticks) butter or margarine, divided (do not use
vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix
Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps.
Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.)
Shape dough, bake and decorate as desired.
Flavor Variations:
Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.
Spice: Substitute one package yellow cake mix for white cake mix. Add 1 Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as recipe directs.
Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.
This dough is versitile, can spread cream cheese on top, and add pie filling..
Apple Cranberry Cookie Cobbler
4 granny smiths
1 (16oz) can whole berry cranberry sauce
1/3 C of packed brown sugar
3 T all-purpose flour
1 Tsp cinnamon
½ pkg Refrigerated sugar cookie dough (keep
frozen)
Preheat oven to 400. peel,core,slice
apples. Cut apples in half, place in
DDB.
Combine cranberyy sauce, sugar, flour, and
cinnamon in 1qt BB. Pour over
apples. Slice frozen dough into ¼ inch
slices with GARNISHER. Arrange
evenly over apple mixture. Bake 30-35
minutes or until apples are tender and
top is golden brown.
Yield: 10 servings, 20 sample servings
353 calories and 12 grams of fat
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Taffy Apple Pizza
Recipe By :Pampered Chef
Serving Size : 0 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roll refrigerated sugar cookie dough -- softened
1 pkg. cream cheese -- (8 oz.) softened
1/2 cup packed brown sugar
1/4 cup peanut butter
1/2 teaspoon vanilla
2 med. Granny Smith apples -- peeled,cored, and sliced
cinnamon
1/4 cup caramel ice cream topping
1/2 cup peanuts -- chopped
Preheat oven to 350F. Shape dough into a ball. Place dough in center of pizza pan; flatten slightly with palm of hand. Roll dough out to 14" circle, about a 1/4" thick.
Bake 16-18 minutes. Cool 10 minutes. Carefully loosen cookie from sheet with serrated knife; cool completely.
Combine cream cheese, brown sugar, peanut butter and vanilla; mix well. Spead mixture evenly over top of cookie.
Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.
To heat caramel topping, microwave on HIGH 30-45 sec or until warm; drizzle over apples. Sprinkle nuts on top.
NOTES : Dip apples in lemon-lime soda to prevent them from turning brown. ( I find a cheap can works the best.)
TARTE TATIN
FOR THE SUGAR DOUGH:
3 1/2 cups all-purpose flour
2 sticks unsalted butter, cut into small cubes and kept very cold
1 generous cup confectioner's sugar
Pinch of granulated sugar
2 whole eggs
Extra flour for forming and rolling
FOR THE TARTE:
6 lbs. firm tart apples, medium size
1 lemon, cut in half
2 cups granulated sugar
1 3/4 sticks unsalted butter, sliced into pats and chilled
Whipped cream for serving (optional)
Make the sugar dough at least two hours in advance. Place flour in
food processor fitted with metal blade. Add butter cubes and pulse
briefly until they begin to incorporate into the flour. Add sugars
and salt; pulse briefly. Add eggs and run food processor until the
moment the dough clumps into a ball on one side of the blade. Do not
overprocess or the butter will become too soft. Dough should be soft
and pliant, but not sticky. If it is, add a teaspoon or two of flour.
Place dough on a cutting board; divide in two equal parts, and gently
form each into a rough disk about 1-inch thick. Wrap in plastic wrap
and chill in refrigerator for at least two hours, until disks become
firm. Extra dough can be frozen for up to two months.
Line range top and drip pans with aluminum foil.
For the tarte, preheat oven to 400 degrees. Make sure you have enough
apples by placing them whole and unpeeled in the pan. You should have
enough to fill the pan, plus three or four extra -- you're better off
peeling more than you need. Peel and core apples. Slice them in half
vertically and rub with a cut lemon to retard browning.
Place sugar in pan, covering the bottom evenly. Cover completely with
slices of cold butter. Place over medium-high heat.
As butter and sugar begin to melt, arrange apples in concentric
circles on top of the sugar, standing them on their edge so that the
cored centers are horizontal. You should be able to get about two
rings in a 10-inch pan. They should be tightly packed, as they will
shrink during cooking.
Cook apples until a deep golden caramel begins to form, about 10
minutes on the first side, and 5 to 8 minutes on the second, turning
each apple gently with a two-pronged fork without removing it from
formation. When turning the apples, you may wish to add an extra
apple half to the center, where the fruit has shrunk and left space.
The caramelizing process will create a messy, frothy bubble that can
overflow the pan. That is normal. Beware if the pan gets too dry,
your caramel might be ready to burn.
Remove from heat and let apples cool slightly.
Remove dough from refrigerator and roll over a flour-dusted surface
into a circle slightly larger than the pan, turning the dough a
quarter-turn after every roll to assure an even circle. It should be
about a quarter-inch thick, or just less.
Gently roll the pastry onto the rolling pin, starting at the point
farthest from you and rolling it toward you. Carefully unroll the
dough over the pan so that it is completely covered, tucking the
excess dough down into the pan around the edges of the apples. Work
fast so that the dough is not softened by the heat of the apples.
Patch any holes in the crust with excess dough. Cut 6 quarter-inch
vents into the dough to allow steam to escape
Bake on bottom third of the oven until the pastry is crisp and golden
brown, 20 to 25 minutes. Let tart cool in the pan for 5 to 10
minutes. Unmold the tart by placing a large plate over pan and
flipping it over so the plate is on bottom, the pan on top. Remove
pan, but be careful because any juice that is left may splash.
If any apple sticks to the bottom of the pan, transfer it to the top
of the tarte with a spatula. Serve warm, with whipped cream on the
side.
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Pampered Chef Taco Ring
List of Ingredients
1/2 lb. cooked ground beef
1 pkg taco seasoning
1 cup shredded Cheddar cheese
2 Tbs water
2 8oz pkg crescent roll dough
1 med green pepper
1/2 head lettuce, shredded
1 med tomato, diced
1 small onion, diced
1/2 cup sliced black olives
1 cup salsa
Sour cream
Recipe
Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under. Bake 20-25 min until brown. Cut off the top of the pepper (using PC V-shaped cutter). Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
Serves 8.