|Professional Chefs Art of Garde Mang 4ED|
|by Jean F. Nicolas|
Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation.
Results 1 - 10 of 205 for dessert rolls
Simmer dates gently ... all together well; make into a roll. Roll in more cracker crumbs. Chill well in waxed paper. Slice and serve with whipped cream.
Roll out; sprinkle one ... water; keep boiling. Sprinkle 1/2 cup sugar and 1 teaspoon cinnamon on top. Bake in square pan at 350 degrees for 25 minutes.
Let bread raise ... brown sugar, milk, melted butter, cinnamon, vanilla and butterscotch pudding mix. Stir mixture well and pour over rolls. Bake 30 minutes.
Layer 1 package of crescent rolls in bottom of ... tablespoons cinnamon, mixed. Can put slivered almonds over top. Bake at 350 degrees for 35 to 40 minutes.
Beat eggs for ... narrow end and roll the cake up ... cheese mixture over the cake. Re- roll the cake (WITHOUT the towel) and refrigerate. Cut into slices.
Cook pudding as directed and cool. Slice jelly roll 1/4" thick and lay in 9" square pan. Pour cool pudding over rolls and top with Cool Whip.
Put crumbs into ... grease- proof paper. Roll out mixture to ... until stiff. Gradually add 1/4 cup confectioners; sugar and 1 to 2 teaspoons rum flavoring.
Layer bottom of ... with 1 pkg. rolls. Mix together ... minutes or until light brown. Mix powered sugar with a little milk to make glaze, and drizzle on top.
Pour batter on ... paper in jelly roll pan. Bake 10 ... 350 degrees. Remove from pan and roll with towel. Cool. Roll up cake with filling inside. Blend.
Cream cream cheese, ... dish with jelly roll slices. Spread cream ... pineapple on top of mixture. Cover with Cool Whip. Decorate with nuts and cherries.
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