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Crescent Roll Recipes! Again, for I know. Ready to share new things that are useful. You and your friends.The recipes here are great for spicy with a dessert bar. Set out these tasty recipes along with coffee, hot chocolate, an assortment of teas or other drinks and relax with your guests. The Wafer Salad Cake is a tube cake your guests have probably never had before. For those who don't particularly enjoy cake, make the Lemon Nut Crescent Tart. Both former recipes consist of coconut. For those who do not like coconut, the S'More Bar Cookies are a good option.
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Wafer Salad Cake
2 sticks butter, softened
2 cups sugar
6 eggs
4 cups (1 large box) vanilla wafer cookies
1/2 cup milk
1 pkg (7.5-oz) flaked coconut
1 cup chopped pecans
Crush the vanilla wafers into fine crumbs using a food processor or rolling pin.
In mixing bowl, cream the butter; add sugar and beat until well combined. Add the eggs, one at a time, to the butter and sugar while persisting to beat. Add the vanilla wafer crumbs and milk alternately to the egg mixture. Fold in the coconut and pecans.
Pour the combination into a greased and floured tube pan. Bake at 275 degrees for 1 hour and 15 or until cake tests done when a toothpick inserted into the cake comes out clean.
Lemon Nut Crescent Tart
1 can (8-oz) refrigerated crescent evening meal rolls
1 cup sugar
1/4 cup all-purpose flour
3 tsp grated lemon peel
4 tbsp lemon juice
1 tsp vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnuts
2 tbsp powdered sugar
Preheat oven to 350 degrees.
Lightly grease or spray with nonstick cooking spray, a 10-inch tart pan. Isolate the crescent dough into 8 triangles. Place the dough into the ready tart pan and gently press over the bottom and up the sides of the pan to form a crust. Seal edges together well when development the crust. Bake at 350 degrees for 5 minutes. Allow to cool for 5 minutes then gently press sides of the warm crust to the top of the pan. Set aside.
In a large bowl, join the sugar, flour, lemon peel, lemon juice, vanilla, and eggs together; beat for 3 minutes on medium speed of galvanic mixer. Stir in the coconut and hazelnuts. Pour the filling into the cooled crust.
Bake at 350 degrees for 25 to 30 minutes or until the filling is set and the crust is golden brown. Cool. Sprinkle with the powdered sugar then store in the refrigerator.
Yield: 8 to 12 servings, depending on size of servings.
S'More Bar Cookies
3/4 cup butter
3 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup minuscule marshmallows
1 can (14-oz)sweetened condensed milk
Preheat oven to 350 degrees.
Melt butter in a 9 x 13-inch baking pan. Add the graham cracker crumbs, mix together and press onto the bottom of the pan to form a crust. Sprinkle the chocolate chips evenly over the crumb mixture. Top the chocolate chips with the butterscotch chips; sprinkle the minuscule marshmallows over the chips. Pour the sweetened condensed milk evenly over all. Bake for 25 minutes or until bubbly. Take off from oven and cool wholly on a wire rack. To serve, cut into 24 bars. Will be easier to cut if refrigerated for a half hour to an hour.
Enjoy!
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