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Results 31 - 40 of 102 for croissant
Sift flour, salt together. Cut ... rolling the rolls into croissant shape, I let mine set out for at least an hour or so to rise before baking.
32. CROISSANTS
Preparation: Hard. Cost: Fairly inexpensive. ... or 20 small croissants: In a big bowl, ... 15 g. Sodium: 171 mg. Fat: 5 g. Cholesterol: 35 mg.
33. CROISSANTS
With spoon, beat butter and ... oven to 375 degrees bake 10 minutes; until croissants are puffed and brown. Cool on rack for 10 minutes. Makes 24.
34. CROISSANT ROLLS
Measure warm water into large mixing bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt and eggs and 1 cup flour. Beat ...
Melt butter and cream cheese ... each triangle of croissant and place a heaping spoon ... cream soup with milk and use as a gravy when serving.
Layer 1 package crescent rolls in the bottom of a 9 x 13 pan, ungreased. Cream together the cream cheese, 3/4 cup sugar, 1 1/2 teaspoon ...
37. CROISSANT ROLLS
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Scrape dough from side of bowl. ...
Soften 1 package active dry yeast in 1/2 cup warm water (110 to 115 degrees F.). If using compressed yeast, soften 1 cake in 1 1/4 cups ...
39. CROISSANTS
Dissolve yeast in warm water ... slightly brush over croissants. Bake until croissants are ... croissants. Do not use self-rising flour in this recipe.
40. CROISSANTS
Cut each stick of butter ... milk slightly; brush croissants with egg yolk mixture. Bake ... until croissants are crisp and brown, 8-10 minutes.
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