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Results 31 - 40 of 102 for croissants
31. CROISSANTS
Dissolve yeast in warm water ... slightly brush over croissants. Bake until croissants are ... croissants. Do not use self-rising flour in this recipe.
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.
33. 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.
34. 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.
35. 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. ...
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.
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 ...
38. 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 ...
39. CROISSANTS
Cut each stick of butter ... milk slightly; brush croissants with egg yolk mixture. Bake ... until croissants are crisp and brown, 8-10 minutes.
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 ...
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