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                                                                  Easy and delicious apple flavored dump cake.

                                                                  Ingredients
                                                                  • Yes No 1 21 oz apple pie filling
                                                                  • Yes No 1 18.25 oz apples and cinnamon muffin mix
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
                                                                  • Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
                                                                  • In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
                                                                  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!
                                                                  Yields: 5x13 inch pan
                                                                  Yes No
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                                                                    serve

                                                                  Put the following ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed rhubarb
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 3 oz strawberry jello may be sugar free
                                                                  • Yes No 1 18 oz white cake mix
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 cup margarine
                                                                  • Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix. Bake in a 350° oven for 1 hour. Delicious served warm! Shared by Betty More Rhubarb Recipes Rhubarb Nut Bread Recipe Rhubarb Crumble Rhubarb Cobbler Rhubarb Dessert Rhubarb Dessert Sauce Rhubarb Betty Rhubarb Crunch Strawberry Rhubarb Pie Strawberry Rhubarb Pie II Rhubarb Cherry Pie Strawberry Rhubarb Crisp Rhubarb Pie II Rhubarb Strawberry Meringue Rhubarb Banana Pie Recipe Rhubarb Pie Recipe Strawberry Rhubarb Coffee Cake Strawberry Rhubarb Cream Dessert Strawberry Recipe Index Rhubarb Recipe Index
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  This popular dump cake recipe was shared by Cybernut.

                                                                  Ingredients
                                                                  • Yes No 1 oz cherry pie filling
                                                                  • Yes No 1 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 oz yellow cake mix
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Grease 9 X 13 X 2-inch baking pan. Dump into pan and spread or smooth in this order; cherry pie filling, undrained pineapple, dry cake mix. Arrange pieces of butter (1/4 cup) on top. Pour 1/2 cup melted butter over cake mix. Top with 1 cup flaked coconut and 1 cup chopped pecans. Do not stir. Bake at 350° for about 1 hour. Related Cake Recipes Easy Cherry Cake Chocolate Fudge Cherry Cake Cherry Crumb Bars Black Forest Cake Pineapple Upside-Down Cake Peach Upside-Down Cake Pineapple Skillet Upside-Down Cake Rhubarb Upside-Down Cake German Chocolate Upside Down Cake Upside-Down Pear Cake Pumpkin Upside-Down Cake Coconut Caramel Upside-Down Cake Cinnamon Apple Upside-Down Cake Cherry Recipes Cake Recipes Cake Mix Recipes Brownies and Bars Pie Recipe Index Cobblers Cheesecakes Fruit Recipes Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotropical
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook

                                                                  The beauty of any dump cake is that you just "dump" the ingredients in a pan.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No 3 tbsp water
                                                                  • Heat oven to 350 degrees F. Measure flour, baking powder, salt, sugar and cornstarch into 8X8 (glass only) baking pan. Pour milk into dry ingredients. Add slightly beaten egg yolks from separated eggs, melted butter and vanilla. Wire whip to blend. Will be a soupy batter. Bake for 50 minutes until cake pulls away from pan sides. Mix powdered sugar, cocoa powder and hot water. Drizzle over warm cake.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                  This Apple Dump Cake looks like a cake, but tastes like an apple pie.

                                                                  Ingredients
                                                                  • Yes No 5 medium apple
                                                                  • Yes No 4 tsp cinnamon
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup apple cider
                                                                  • Yes No 18 oz yellow cake mix
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Preheat oven to 375 degrees F. Lightly grease 9x13 pan. In pan, mix apples with 2 teaspoons cinnamon, nutmeg and sugar. Spread evenly in pan. Cover with apple cider. Sprinkle dry cake mix over apple mixture. Sprinkle with remaining cinnamon. Pour melted butter over top. Bake for 45 minutes or until golden brown and bubbly. * You may substitute 2 cans of pie filling for apples, water and sugar. Stir in cinnamon and nutmeg. Spread in pan and complete as above.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  This from scratch cake recipe for Elaine's Dump Pound Cake is called such as the ingredients are "dumped" into a mixing bowl and combined.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic flour
                                                                  • Yes No 1 1/2 cup organic sugar, granulated
                                                                  • Yes No 1/2 lb organic butter
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 4 organic egg
                                                                  • Yes No 1/2 cup organic milk
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Put ingredients in bowl of standing mixer. Mix for 20 minutes. Coat tube pan with vegetable spray. Put batter in pan and place in a cold oven. Set temperature for 350 degrees F and bake for 1 hour.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
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                                                                  Dump cake recipe with apples and spices.

                                                                  Ingredients
                                                                  • Yes No 1 21 oz apple pie filling
                                                                  • Yes No 1 18 oz spice cake mix
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Preheat oven to 350°. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cake mix over filling. Pour melted butter evenly over cake mix and top with nuts. Bake for 30 to 40 minutes. Related Recipes Cream Cheese Frosting Applesauce Bars Applesauce Carrot Cake Applesauce Cake Date Apple Bread Apple Fritters Apple Muffins Cinnamon Apple Dessert Cake Apple Walnut Cake Apple Cake with Raisins Shirl's Apple Cake Mare's Great Apple Cake Apple Bundt Cake Apple Oatmeal Cake Fresh Apple Cake Apple Dapple Cake Easy Apple Cake Dried Apple Stack Cake Apple Walnut Cake with Lemon Sauce Carol's Fresh Apple Woodenspoon Cake Marbled Apple Spice Cake Gooey Caramel Apple Cake Apple Cake Recipe Index Quick Bread Recipes Cake Mix Recipes Cake Recipes Index Dessert Recipes Cheesecake Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                  This is a really good cake & kinda turns out like a cobbler.

                                                                  Ingredients
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 1 pineapples in can
                                                                  • Yes No 1 pie filling
                                                                  • Yes No 1 coconut
                                                                  • Yes No 1 walnuts
                                                                  • Yes No 1 stick butter
                                                                  • In a 13 in long baking pan DUMP the can of pineapple WITH the juice, spread pineapple evenly in pan
                                                                  • spoon in the pie filling over the pineapple in blobs
                                                                  • DUMP cake mix dry (DO NOT make the mix as the box says) over the pineapple & pie filling
                                                                  • cover with the nuts & coconut
                                                                  • cut slices of butter to cover this & bake according to the directions on the cake box.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
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                                                                  • Yes No
                                                                    AMP

                                                                  "Dump Cake" is a cobbler-type dessert made with yellow cake mix on top. Try with cherry or other fruit pie filling, adjusting bake time down to the cake mix's directions.

                                                                  Ingredients
                                                                  • Yes No 15 oz pumpkin pie filling
                                                                  • Yes No 1 12 fl oz nonfat evap, milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No tsp salt
                                                                  • Yes No 1 18.25 oz yellow cake mix
                                                                  • Yes No cup butter
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, mix pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in eggs one at a time. Pour pumpkin mixture into pan. Sprinkle or "dump" the yellow cake mix over the pumpkin mixture, getting it all the way to the edges, then add pecans if desired. Drizzle melted butter over the top. Bake 55 minutes or until edges are lightly browned. Allow to cool, or serve slightly warm with vanilla ice cream.
                                                                    Steps:
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                                                                  Dump Cake V
                                                                   1 h 15 m

                                                                  This recipe for dump cake is more like a cobbler type dessert than it is a cake. I serve it in a bowl with whipped cream, ice cream, or frozen whipped topping. It is quick to prepare and it is delicious.

                                                                  Ingredients
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 1 20 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 18.25 oz yellow cake mix
                                                                  • Yes No 1 cup margarine
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
                                                                  • In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts.
                                                                  • Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.
                                                                  Yields: 18servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
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                                                                  Super easy-to-make cake.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz yellow cake mix
                                                                  • Yes No 1 15 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 16.5 oz pitted dark sweet cherries
                                                                  • Yes No 1/2 cup butter
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
                                                                  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.
                                                                  Yields: 5x13 inch pan
                                                                  Yes No
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                                                                  Pumpkin Dump Cake
                                                                   1 h 15 m

                                                                  Try something new this Thanksgiving. This recipe for Pumpkin Dump Cake is perfect for holiday.

                                                                  Ingredients
                                                                  • Yes No 1 oz pumpkins in can
                                                                  • Yes No 1 oz evaporated milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp nutmeg
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 oz yellow cake mix
                                                                  • Yes No 1 cup walnut
                                                                  • Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares. * Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice. ** Or use the dry ingredients only in this recipe for Basic Yellow Cake Mix
                                                                  Yields: 24servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 2 cherry pie filling
                                                                  • Yes No 1 white cake mix
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup chopped walnut
                                                                  • In Pyrex dish, cover bottom with pie filling, sprinkle cake mix over fruit. (Even layer). Melt butter and trickle over cake mix. Sprinkle with walnuts. Bake at 300 degrees for 1 1/2 hours.
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 12 ounce can crushed pineapple in juice (canned)
                                                                  • Yes No 1 cherry pie filling
                                                                  • Yes No 1 butter pecan
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 2 stick butter
                                                                  • Yes No 1 lb h powdered sugar
                                                                  • Yes No 1/4 cup egg white
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/3 cup soft butter
                                                                  • Yes No red food coloring
                                                                  • Pour undrained pineapple into buttered 9x13 cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut. Cut butter into thin patties and arrange on top. Bake in 350 degree oven for 45 minutes or until done. (Check cake at 35 minutes; if not done, continue to 45 minutes.)
                                                                  • Combine all ingredients except food coloring in mixer bowl. Blend at low speed, then beat at high speed until smooth and fluffy, about 5 minutes. (Scrape bowl often.) Beat in red food coloring, a drop at a time, until frosting is a luscious pink. If too stiff beat in a few drops of water. Frosts tops and sides of two 8 or 9 inch layers.
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 duncan hines moist deluxe yellow cake mix
                                                                  • Yes No 1 20 oz crushed pineapple in heavy syrup
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 1 butter
                                                                  • Yes No 1 lb frozen blueberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. If using frozen berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool. In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix and pecans. Mix until all is moistened. Into greased pan, pour undrained pineapple to make an even layer. Do not stir. Using hands, sprinkle cake mix mixture over berry mixture, working out lumps in cake mix. Spread evenly. Do not stir. Bake at 350 degrees for 1 hour.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines
                                                                  Ingredients
                                                                  • Yes No 1 lb raspberry
                                                                  • Yes No 1 lb blueberry
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup chambord
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 2 scoop vanilla bean ice cream
                                                                  • Yes No mint
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 375 degrees. Grease a 13-inch by 9-inch baking pan. In a sauce pan, add the raspberries and blueberries. Using a fork, slightly macerate the berries. To the berries, add 1 cup sugar and the Chambord. Bring the mixture to a boil and reduce to a simmer. Whisk in the cornstarch slurry and continue to cook for about 3 to 4 minutes, just until the berries thicken. Remove from the heat and pour into the prepared pan. Using an electric mixer, whip the eggs until light in color and have a ribbon-like texture, about 3 minutes. With the mixer running, slowly add the sugar. Combine the milk and butter together. Stir the milk mixture into the whipped yolks. Fold the flour into the egg mixture. Pour the batter evenly over the berries. Run a knife through the batter to bring some of the liquid from the berries to the surface. Bake for 30 to 35 minutes, or until the batter is set and golden brown. Remove the cake from the oven and allow to cool. Spoon some of the cake into a shallow bowl, serve with the ice cream. Garnish with the fresh mint sprigs and powdered sugar.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  Scroll down for more apple cake recipes and a link to many more cake mix recipes.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz cranberry sauce
                                                                  • Yes No 1 21 oz apple pie filling
                                                                  • Yes No 1 yellow cake mix, 2 layer size
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Heat oven to 325 degrees. Dump cranberries into an ungreased 9 x 13-inch baking pan. Dump apple pie filling into pan. Spread mixture evenly and spread dry cake mix on top. Cut up butter and dot top of cake. Sprinkle walnuts or pecans over the cake batter. Bake at 325° for 65 to 75 minutes, or until a wooden pick or cake tester inserted in center comes out clean. More Apple Cake and Apple Bread Recipes Applesauce Cake, 1 Layer Applesauce Bars Applesauce Carrot Cake Cinnamon Apple Dessert Cake Apple Walnut Cake Apple Cake with Raisins Shirl's Apple Cake Mare's Great Apple Cake Apple Bundt Cake Apple Oatmeal Cake Fresh Apple Cake Apple Dapple Cake Easy Apple Cake Dried Apple Stack Cake Apple Walnut Cake with Lemon Sauce Carol's Fresh Apple Woodenspoon Cake Marbled Apple Spice Cake Gooey Caramel Apple Cake Apple Cake Recipe Index Quick Bread Recipes Cake Mix Recipes Cake Recipes Index Dessert Recipes Cheesecake Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No non stick spray
                                                                  • Yes No 1 20 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 16 oz cherry pie filling
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/4 lb butter
                                                                  • Coat sides and bottom of 13x9x2 inch baking dish with non-stick spray. Dump in canned pineapple and spread evenly. Dump in canned pie filling and spread evenly over pineapple. Crumble cake mix directly from box over filling, then cover with chopped nuts. Slice butter into pats and layer on top of nuts. Bake at 350 degrees for 50-60 minutes.
                                                                    Steps:
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                                                                  • Yes No
                                                                    chop

                                                                  From Houma, Louisiana, Wendy Crochet shares this down-home dessert that's perfect served warm with vanilla ice cream. Just "dump" the peaches, pears and apple pie filling into a dish, top with cake mix and bake until golden.

                                                                  Ingredients
                                                                  • Yes No 1 21 oz apple pie filling
                                                                  • Yes No 1 15 1/4 oz sliced pears
                                                                  • Yes No 1 15 1/4 oz sliced peaches
                                                                  • Yes No 1 9 oz yellow cake mix
                                                                  • Yes No 1/4 cup butter
                                                                  • In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter.
                                                                  • Bake at 350° for 45-50 minutes or until golden brown. Serve warm. Yield: 6-8 servings,.
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
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                                                                  • Yes No
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                                                                  Easy crockpot dessert with peaches and a 1-layer cake mix.

                                                                  Ingredients
                                                                  • Yes No 1 2 cup frozen peaches
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 jiffy white cake mix
                                                                  • Yes No 4 tbsp butter
                                                                  • Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours. Peach Dessert Recipes Coconut Peach Cake Peach Upside-Down Cake Peaches & Cream Cake Aunt Eileen's Peach Cake Peach Upside-Down Cake II Peach Bread Pudding Peach Crisp Peach Dumplings Delicious Peach Cobbler Fresh Peach Cobblers Peach Cobbler Recipe Suzi's Peach Cobbler Peach Cobbler Peach Cobbler II Easy Peach Cobbler Recipe Microwave Peach Cobbler Country Peach Cobbler Recipe Cookies and Cream Peach Cobbler Recipe Peach Pie with Lattice Top Peach Pie with Sour Cream Butterscotch Peach Pie Peach Sundae Pie Glazed Fresh Peach Pie Caramel Peach Pie Recipe Peach Pie with Crumb Topping Gourmet Peach Pie Peach Cream Pie Glazed Peach Pie Peach Pie with Coconut Peach Custard Pie Praline Peach Pie Peach Cake Recipe Index Apricot Recipes Apple Cake Recipes Cake Mix Recipes Peach Recipes Pie Recipes Dessert Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    jiffy
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Jiffy
                                                                  • Yes No
                                                                    AMP

                                                                  I wanted a low fat/non fat dump cake- nothing better than angel food!

                                                                  Ingredients
                                                                  • Yes No 1 angel food cake
                                                                  • Yes No 1 crushed pineapple in juice (canned)
                                                                  • Yes No 1 lb frozen/fresh mango
                                                                  • Yes No 2 small canned pineapple juice
                                                                  • Yes No 1 12oz nuts
                                                                  • Take a NON GREASED 9x13 inch pan and dump the ingredients in this order
                                                                  • mango
                                                                  • pineapple crushed
                                                                  • angel food cake mix
                                                                  • Pour the juice on top
                                                                  • Add nuts (optional)
                                                                  • Bake 350F until golden about 25-30 mins.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake

                                                                  With only 6 ingredients you can make this very simple baked fruit dessert. This Dump Cake is great served warm or cold from the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 oz cherry pie filling
                                                                  • Yes No 1 dry yellow cake mix
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3 oz coconut
                                                                  • Yes No 1 cup chopped sliced almonds
                                                                  • Preheat oven 350 degrees F. Layer ingredients as listed in a lightly greased 9 x 11 pan. Bake for 1 hour. Best served warm topped with whipped cream or vanilla ice cream. Store Dump Cake in the refrigerator and reheat in the microwave. *Substitute the dry ingredients from this Basic Yellow Cake Recipe for the cake mix. Servings - If cut into squares about 40, if scooped-out maybe 50.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix

                                                                  This recipe is so easy even kids can do it! Cherry pie filling, canned cherries and chocolate cake mix are all dumped into a pan and baked!

                                                                  Ingredients
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 1 16.5 oz pitted dark sweet cherries
                                                                  • Yes No 1 18.25 oz chocolate cake mix
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 3/4 cup butter
                                                                  • Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
                                                                  • Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
                                                                  • Bake in the preheated oven for 45 minutes.
                                                                  Yields: 5x13 inch pan
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop

                                                                  You can vary this dump cake by using apple pie filling and white, golden, or spice cake mix. Serve with whipped cream or soft ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1 3.5 oz instant vanilla pudding mix
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 1 18.25 oz chocolate cake mix
                                                                  • Yes No 1/2 cup butter
                                                                  • Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of angel flake coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix
                                                                  • Bake at 350 degrees F (175 degrees C) for one hour. Cool.
                                                                  Yields: 5x13 inch cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake

                                                                  Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way. Makes 18 rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/8 cup milk
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 4 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No chocolate chip
                                                                  • Yes No cinnamon and sugar
                                                                  • Proof the yeast by mixing1/2 cup of the lukewarm milk, 1 teaspoon of sugar and yeast together in a glass until the yeast dissolves. Let the mixture sit for at least 10 minutes. If bubbles are forming or the milk is foamy, proceed with the recipe.
                                                                  • Mix 4 cups of flour in a bowl with salt. Add the proofed yeast, the rest of the milk and the softened butter and mix until a soft ball forms. Knead for about 3 minutes.
                                                                  • Place dough in an oiled bowl and let rise until almost doubled (about 60 minutes).
                                                                  • Pinch off 2-ounce pieces of dough and form into small balls. Roll out the balls to 6 inch ovals and flatten slightly to form long triangles. Let rest 1 minute to let the dough relax and then form crescents by holding two corners down on a floured board with your fingers and rolling them towards the long point. Seal the point by pinching.
                                                                  • Place the rolls on an oiled cookie sheet, bringing the two ends towards each other to form a new moon shape. Let the rolls rise about 30 minutes. Meanwhile, heat the oven to 350°F.
                                                                  • Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush the mixture over the tops of the rolls.
                                                                  • Bake for 15 - 20 minutes or until golden brown. Serve warm, if possible.
                                                                  • Notes:
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 14 oz eagle brand sweetened condensed milk
                                                                  • Yes No 2 tbsp pillsbury best all purpose flour
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 4 8 oz refrigerated crescent rolls
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
                                                                  • Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
                                                                  • Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
                                                                  Yields: 32rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    eagle brand
                                                                  • Yes No
                                                                    pillsbury best
                                                                    Brands:
                                                                  • Yes No
                                                                    Eagle Brand
                                                                  • Yes No
                                                                    Pillsbury's Best

                                                                  Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. 'This is one of our favorites,' she writes. 'They're a nice addition to any buffet. We like them so much that I usually triple the recipe.'

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 1/3 cup french fried onions
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on a ungreased foil-lined baking sheet. Curve ends down to form crescents.
                                                                  • Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.

                                                                  Ingredients
                                                                  • Yes No 1/3 lb pork sausage
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp minced parsley
                                                                  • Yes No 1/2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 4 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into two rectangles. Place on an ungreased baking sheet; seal perforations.
                                                                  • Spoon sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg.
                                                                  • Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  DELICIOUS rolls can embellish a dinner, and it only takes a minute using convenient refrigerator rolls. With a little imagination, you can create several flavor combinations to complement your menu. I experimented and came up with a few touches that make these rolls a conversation piece! -Pat Habiger, Spearville, Kansas

                                                                  Ingredients
                                                                  • Yes No 1 4 oz refrigerated crescent rolls
                                                                  • Yes No 2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp poppy seed
                                                                  • Separate crescent dough into four triangles. Sprinkle with Parmesan cheese and garlic powder. Beginning at the wide end, roll up dough. Place with point down on a greased baking sheet.
                                                                  • Brush with egg; sprinkle with sesame and/or poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert—you can't go wrong!

                                                                  Ingredients
                                                                  • Yes No 6 1/2 cup organic all purpose flour
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 organic egg yolk
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp organic milk
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside.
                                                                  • Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents.
                                                                  • Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes.
                                                                  • Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! Phyllis Adkins - South Charleston, WV

                                                                  Ingredients
                                                                  • Yes No 1 8 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup nutella
                                                                  • Yes No 1/3 dash cup chocolate covered english toffee bits
                                                                  • Yes No powdered sugar
                                                                  • Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
                                                                  • Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Yield: 8 servings.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust

                                                                  I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 organic egg
                                                                  • Yes No 9 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic butter
                                                                  • In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
                                                                  • Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
                                                                  • When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
                                                                  Yields: 64servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal

                                                                  I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 organic egg
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside.
                                                                  • In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
                                                                  • Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes. —Lynn McAllister, Mt. Ulla, North Carolina

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 3 organic egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 2 organic egg
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup organic milk
                                                                  • Yes No 1 cup chopped organic onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1/2 cup organic all purpose flour
                                                                  • In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form
                                                                  • crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush

                                                                  Meet the Cook: Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a large bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 1 hour.
                                                                  • Turn dough on a floured surface, roll dough to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
                                                                  • Turn dough onto a floured surface, divide dough in half. On a floured surface, roll each into an 11-in. circle, 1/8 in. thick. Cut each circle into eight wedges; roll up from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescent. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts. Yield: 16 rolls.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
                                                                  • Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
                                                                  • Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
                                                                  • Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
                                                                  • Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A co-worker brought these to a carry in at work. I baked alot with my son while he was growing up, he's 15 now and these were the first things he baked all on his own. he was so proud, as was I. These..

                                                                  Ingredients
                                                                  • Yes No 2 crescent rolls
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 stick butter [not
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp cinnamon
                                                                  • unroll 1 tube of rolls in a ungreased 9x13 pan, close holes with fingers no need to spread to edges.
                                                                  • mix and spread on top, 1 cup sugar, cream cheese, 1 tsp vanilla
                                                                  • unroll second tube on wax paper close holes and invert onto filling
                                                                  • spread 1 stick of butter on this
                                                                  • sprinkle mix of 1/2 cup sugar and 2 tsp cinnamon on top of butter
                                                                  • bake at 350 for 25 to 27 min until golden brown
                                                                  • let cool before cutting into bars or squares
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 8 count refrigerator crescent rols
                                                                  • Yes No 6 oz ham
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup crushed pineapple
                                                                  • Yes No serves 4
                                                                  • Mix cream cheese,half the honey and green onions;spread over dough.
                                                                  • Cut ham into triangles slightly larger than dough. Mix mustard,mayonaise,remaining honey and pineapple in medium bowl.
                                                                  • Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle.
                                                                  • Spoon some pineapple mixture on top of ham slices.
                                                                  • Roll up crescents,starting from the wide end, to enclose filling.
                                                                  • Place on an ungreased baking sheet, leaving space between rolls.
                                                                  • Bake for 15 minutes or until rolls are golden brown;remove carefully from baking sheet.
                                                                  • Serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup 2% milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, shortening, salt and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape.
                                                                  • Cover and let rise until doubled, about 30 minutes. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 8 oz pillsbury quick crescent rolls
                                                                  • Yes No 4 tsp preserves
                                                                  • Yes No glaze:
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tsp milk
                                                                  • Preheat oven to 350. Blend first 3 ingredients until smooth. Separate crescent dough into 8 rectangles; firmly press perforations together to seal (2 triangles are pressed together to make the 1 rectangle). Spread about 2 tablespoons of cream cheese mixture on each rectangle. Starting at longer side, roll up; press edges to seal. Gently stretch each roll to about 10 inches. Coil loosely into spirals with seam on inside. Seal ends.
                                                                  • Make a deep indentation in center of each coiled roll. Fill with 1/2 teaspoon of preserves/jam. Bake on an ungreased cookie sheet for 20 to 25 minutes or until deep golden brown. Blend glaze ingredients. Drizzle over warm rolls.
                                                                  Cuisine:YesNodanish
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 5 cup unbleached all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 cup diced onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend. Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes. Cover bowl with kitchen towel; let rest 15 minutes.
                                                                  • Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough. Turn dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes. Form dough into ball.
                                                                  • Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
                                                                  • Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and sauté until tender and golden, about 15 minutes. Set aside.
                                                                  • Punch down dough. Turn dough out onto floured work surface. Divide dough in half. Knead each half into ball. Cover loosely with plastic wrap; let rest on floured surface 10 minutes.
                                                                  • Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting at wide end of each wedge, roll up toward point. Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly. Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.
                                                                  • Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F.
                                                                  • Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer rolls to racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
                                                                  Yields: 16rolls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This can also be a great make ahead by assembling, refrigerating overnight and baking in the morning.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent dinner rolls
                                                                  • Yes No 1 lb sausage
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 3 tbsp chopped green bell pepper
                                                                  • Unroll crescent rolls and press together to cover bottom of 9x13 pan; seal perforations.
                                                                  • Crumble cooked sausage evenly over crescent rolls.
                                                                  • Beat together eggs, milk, salt and pepper.
                                                                  • Stir in cheese and green pepper.
                                                                  • Pour over sausage.
                                                                  • Bake at 425° for 20 to 25 minutes until browned.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup turkey
                                                                  • Yes No 1 tsp poultry seasoning
                                                                  • Yes No 1 tsp dried minced onion
                                                                  • Yes No 1/4 cup chopped stuffing green olives
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 8 oz refrigerated crescent dinner rolls
                                                                  • Preheat oven to 375 degrees. In large bowl, combine first 4 ingredients and 1/3 cup soup. Separate crescent dough into 8 triangles. Place 2 tablespoons turkey mixture on wide end of each triangle. Roll up; start at shortest side of triangle and roll to opposite point. Place pointed side down on ungreased cookie sheet. Bake 15-20 minutes, until golden brown. In small saucepan, heat remaining ingredients; serve over rolls. 4-6 servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. “This recipe was handed down to me from my aunt, an awesome cook!” says Kristine. “I love having homemade rolls available anytime I want...especially during the holidays.”

                                                                  Ingredients
                                                                  • Yes No 3 tsp active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2/3 cup non-fat powdered milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup mashed instant potato flakes
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 6 cup all purpose flour
                                                                  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
                                                                  • Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.
                                                                  • Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
                                                                  • To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.
                                                                  • Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
                                                                  Yields: 32servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic freezer bag
                                                                  Ingredients
                                                                  • Yes No 1 large pillsbury crescent rolls
                                                                  • Yes No 1 lb sausage
                                                                  • Yes No 2 cup mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Press crescent rolls into the bottom of a 9x13 inch buttered pan. Sprinkle with cooked sausage, then the 2 cups of Mozzarella cheese. Mix eggs, milk, salt and pepper. Pour over other ingredients. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 2 crescent rolls
                                                                  • Yes No 1 lb hamburger patties
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 1 sloppy joe mix
                                                                  • Yes No mushrooms, onions, oregano
                                                                  • Yes No 1 8 oz mozzarella cheese
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Lay 1 package crescent rolls in 9 x 13 cake pan flat. Brown hamburger, add tomato sauce, sloppy joe mix, mushrooms, onion and oregano. Spread over crescent roll. Cover with cheeses. Place second package crescent roll over. Bake at 350 degrees for 25 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8 croissant
                                                                  • Yes No sour cream
                                                                  • Yes No 1 cup chopped mozzarella cheese
                                                                  • Yes No 1 cup chopped cheddar cheese
                                                                  • Yes No 1 15 oz italian tomato sauce
                                                                  • Yes No 1 1/2 lb ground beef
                                                                  • Brown ground beef, drain. Mix ground beef with the Italian tomato sauce and spread in bottom of 9"x13" cake pan. Mix the cheeses together and spread on top of the ground beef. Unwrap the crescent rolls and place 2 tablespoons of sour cream in each one. Wrap the rolls and place on top of cheese mixture. Bake, uncovered in a 350 degree oven for 35 minutes.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. -Debra Falkiner, St. Charles, Missouri

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No butter
                                                                  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
                                                                  • Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake

                                                                  Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 8 oz pillsbury crescent recipe creations™ refrigerated flaky dough sheet
                                                                  • Yes No 4 tsp preserves
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tsp milk
                                                                  • Heat oven to 350 degrees F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
                                                                  • Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
                                                                  • Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
                                                                  • On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
                                                                  • Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 8rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

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