Tuesday Taste Tempter 7.29.08

Tuesday Taste Tempter 7.29.08

Posted: Tuesday, July 29, 2008 10:11 pm

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by Rhodes Bake-N-Serv. Caramel Apple Dessert 9 Rhodes AnyTime!™ Cinnamon Rolls 2 medium size Granny Smith apples, peeled and cut into small pieces 1/3 cup brown sugar 1/3 cup graham cracker crumbs 1/2 cup chopped pecans 1/2 teaspoon cinnamon Icing: Cream cheese frosting (included with rolls) 4 tablespoons caramel ice cream topping Let rolls sit on counter until thawed, about 45 minutes. Cut each roll into 6 pieces and spread evenly over the bottom of a sprayed 9×9-inch baking pan. Combine apple, sugar, cracker crumbs, pecans and cinnamon. Sprinkle over rolls. Bake at 350°F 25-30 minutes. Combine cream cheese frosting and caramel sauce and drizzle over dessert while still warm. Rhodes Doughnuts Rhodes Texas™ Rolls, or Rhodes™ Dinner Rolls, thawed but still cold vegetable oil glaze and chocolate icing (recipes included) suggested toppings: nuts, coconut, candy sprinkles Poke a hole in the center of each roll (if using dinner rolls, press 2 together well) with both index fingers and stretch to form large openings. Place doughnuts on sprayed baking sheet. Cover with plastic wrap. Let double in size. Pour oil two inches deep into small sauce pan or electric fry pan and heat to medium. Remove wrap and fry doughnuts on each side (about 15 seconds) until golden. Remove with fork and place on paper towel. Drop into glaze and coat both sides. Place on waxed paper to cool. For chocolate doughnuts, drop into icing. Cinnamon Blueberry Crumble 9 Rhodes Anytime!™ Cinnamon Rolls 21-ounce can blueberry pie filling 1/4 cup butter, softened 1/2 cup flour 1/2 cup brown sugar 1 cup chopped pecans cream cheese frosting (included with Anytime!™ Cinnamon Rolls) Arrange frozen rolls in 3 rows of 3 in a sprayed 9×13-inch baking pan. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350 degrees 45-50 minutes. Drizzle with cream cheese frosting while still warm.

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