|Wine and Food Handbook|
|by Conrad Tuor|
The "Wine and Food Handbook" is a valuable resource for those studying a broad range of vocational food and beverage courses.
1 - 10 of 477 for caramel roll
Dissolve yeast in ... every 15 minutes. Roll dough into rectangle ... on greased and caramel lined (recipe follows) ... Pour into greased 9 x 13 inch pan.
Preheat oven to ... mix well. Remove rolls in sections and ... on top of caramel mixture and bake ... Immediately turn onto serving platter. Makes 24 rolls.
Place butter in ... until melted. Add caramel topping and raisins ... sections into 6 rolls. Arrange around ... minutes. Turn over onto serving plate to serve.
Boil above ingredients ... and make into rolls by using melted ... on top of caramel in cake pan. ... Cool to lukewarm and put in bottom of 3 cake pans.
Preheat oven to ... arrange in prepared pan. Bake 22-28 minutes until golden brown. Immediately turn onto serving platter or wax paper. Yield: 24 rolls.
Spread frosting on ... Plop on frozen rolls. Cover and ... Pillsbury bread sticks, leaves them coiled and places on top of frosting, then bake right away.
First mix 1/2 ... used same day.) Roll out, sprinkle with ... pan and bring to a gradual boil. 1 lb. = 2 3/4 c. brown sugar I use white syrup in my glaze.
Preheat oven to 375 degrees. Place butter in ungreased 13 x 9 inch pan. Heat in oven until melted. Add nuts and ice cream topping. Mix well. Remove ...
375 degree oven. Place butter in ungreased 13x9 inch pan. Heat oven until butter melts. Add nuts and ice cream topping; mix well. Do not unroll. Cut ...
Roll dough: In a ... in preheated 375 degree oven for 20 to 22 minutes. Cool one minute. Invert onto serving plate. Let stand one minute and remove pan.
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