Caramel Pecan Kringle Food

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

CARAMEL PECAN KRINGLE

Steps:

• For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing, whisk together all ingredients, adding additional cream if necessary.
• Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.

PECAN KRINGLES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18x6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough. , Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

CARAMEL PECAN KRINGLE

Steps:

• For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans.
• Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing: Whisk together all ingredients, adding additional cream if necessary.
• Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans.
• Cool completely. Slice and serve.

CARAMEL SWIRL PECAN CAKE

Steps:

• Generously grease and flour a 10-inch bundt cake pan.
• In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
• Blend until moistened.
• Beat as directed on package.
• Measure 1 cup batter into a small mixing bowl.
• Add the caramel topping, nuts and flour; mix well.
• Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
• Cover with remaining batter; swirl lightly.
• Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
• Remove from pan.
• Cool completely.

PECAN APPLE KRINGLE

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate for 2 hours or overnight., Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18x6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white. , Fold long sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a horseshoe; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 minutes. , Bake at 400° for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, water and vanilla; spread over kringles. Sprinkle with pecans.

CARAMEL PECAN KRINGLE

Steps:

• For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans.
• Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing: Whisk together all ingredients, adding additional cream if necessary.
• Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans.
• Cool completely. Slice and serve.