Caramel-Pecan Sticky Rolls

Sorce	ezrockgw
Caloric	:1 Serving: Calories 380 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 8 g); Cholesterol 45 mg; Sodium 260 mg; Total Carbohydrate 51 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:40 min Start to Finish:3 hr 15 min Makes:15 rolls 3 1/2 to 4 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/3 cup granulated sugar 1 teaspoon salt 2 packages regular or quick active dry yeast 1 cup very warm milk, (120°F to 130°F) 1/3 cup butter or margarine, softened 1 egg 1 cup packed brown sugar 1/2 cup butter or margarine, softened 1/4 cup dark corn syrup 1 cup pecan halves (4 oz) 2 tablespoons butter or margarine, softened 1/2 cup chopped pecans or raisins, if desired 1/4 cup granulated or packed brown sugar 1 teaspoon ground cinnamon
Instructions	1. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched. 3. Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves. 4. Punch down dough. Flatten with hands or rolling pin into rectangular, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. 5. Heat oven 350°F. 6. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan.

Cheese and Currant Wedges

Sorce	Kahlan
Caloric	:1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 240 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:5 min Start to Finish:40 min Makes:12 wedges 1 1/2 cups Gold Medal® all-purpose flour 1/2 cup currants or raisins 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup shredded reduced-fat mozzarella cheese 3/4 cup fat-free buttermilk 2 tablespoons olive or vegetable oil 1 egg
Instructions	1. Heat oven to 375ºF. Spray round pan, 9x1 1/2 inches, with cooking spray. 2. Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan. 3. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.

Bumpy Herbed Breadsticks

Sorce	genosonic
Caloric	:1 Serving: Calories 80 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 100 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:2 hr 55 min Makes:2 dozen breadsticks 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 2 cups Gold Medal® all-purpose flour 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired 2 tablespoons vegetable oil 1 teaspoon salt 1 to 1 cups Gold Medal® whole wheat flour Cornmeal 1 egg white 2 tablespoons cold water Sesame seed
Instructions	1. Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft). 2. Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) 3. Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. 4. Heat oven to 400ºF. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

Easy Pizza-Crust Breadsticks

Sorce	illwill
Caloric	:1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 %
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:24 breadsticks 2 pouches (6.5 ounces each) Betty Crocker® pizza crust mix 3/4 cup very warm water (120°F to 130°F) 1 tablespoon vegetable oil 1 tablespoon honey 1 egg white, slightly beaten Sesame seed, poppy seed or coarse salt
Instructions	1. Stir together pizza crust mix (dry), hot water, oil and honey in medium bowl until dough forms. Brush top of dough lightly with vegetable oil; cover and let rest in warm place (about 85°F) 15 minutes. 2. Heat oven to 400ºF. Grease cookie sheet. 3. Turn dough onto smooth surface; dust dough lightly with flour if necessary. Divide dough into 24 parts. Roll and shape each part into rope about 12 inches long for thin breadsticks or about 9 inches long for thick breadsticks. Place about 1 inch apart on cookie sheet. Cover and let rise 20 minutes. 4. Brush with egg white; sprinkle with sesame seed. Bake about 12 minutes or until deep golden brown. Remove from cookie sheet. Serve warm.

Parmesan Witches' Broomsticks

Sorce	llfan
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 300 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6 %; Ir
Ingridients	Prep Time:30 min Start to Finish:45 min Makes:15 biscuits 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1 egg, beaten 1/4 cup grated Parmesan cheese
Instructions	1. Heat oven to 350°F. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. 2. Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles. 3. Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) Bake 13 to 18 minutes.

Cheesy Pretzels

Sorce	spybreak
Caloric	:1 Serving: Calories 80 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 1280 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:16 pretzels 1 1/2 cups Gold Medal® all-purpose flour 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine, softened 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 egg Coarse salt
Instructions	1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half. 2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet. 3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt. 4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Cappuccino-Chocolate Coffee Cake

Sorce	pimpx
Caloric	:1 Serving: Calories 270 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 35 mg; Sodium 420 mg; Total Carbohydrate 34 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:9 servings 1/3 cup flaked coconut 1/4 cup chopped nuts 1/4 cup sugar 1 tablespoon butter or margarine, melted 2 cups Original Bisquick® mix 2/3 cup milk or water 1/4 cup sugar 2 tablespoons butter or margarine, melted 1 egg 1/3 cup semisweet chocolate chips, melted 2 teaspoons powdered instant coffee (dry)
Instructions	1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside. 2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top. 3. Bake 20 to 25 minutes or until light golden brown. Serve warm. High Altitude (3500-6500 ft) Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick mix.

Poppy Seed Bread

Sorce	despertar
Caloric	:1 Serving: Calories 115 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 180 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:15 min Start to Finish:3 hr 45 min Makes:1 loaf (24 slices) 2 1/2 cups Gold Medal® all-purpose flour 1 cup granulated sugar 1/4 cup poppy seed 1 1/4 cups milk 1/3 cup vegetable oil 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 1 egg Powdered sugar, if desired
Instructions	1. Heat oven to 350ºF. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan. 2. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Cinnamon Bubble Loaf

Sorce	AenimAkenyaz
Caloric	:1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 540 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:1 loaf (12 slices) 2 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamon 3 1/2 cups Original Bisquick® mix 1/2 cup milk 1/3 cup granulated sugar 3 tablespoons butter or margarine, softened 1 teaspoon vanilla 1 egg 2 tablespoons butter or margarine, melted 1/2 cup powdered sugar, if desired 2 to 3 teaspoons water, if desired
Instructions	1. Heat oven to 375°F. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening. Mix 2 tablespoons granulated sugar and the cinnamon in small bowl; set aside. 2. Stir Bisquick mix, milk, 1/3 cup granulated sugar, 3 tablespoons butter, the vanilla and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar; drizzle 2 tablespoons melted butter over dough balls. 3. Bake 25 to 30 minutes or until golden brown. Let stand in pan 10 minutes. Remove from pan to wire rack. 4. If desired, make glaze by mixing powdered sugar and water in small bowl until thin enough to drizzle; drizzle over loaf. Cut into slices. Serve warm. High Altitude (3500-6500 ft) Bake 33 to 38 minutes.

Candy Cane Coffee Cake

Sorce	MJiJWKqqq
Caloric	:1 Serving: Calories 155 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 190 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:30 min Start to Finish:1 hr 50 min Makes:3 coffee cakes (12 slices each) 2 packages regular or quick active dry yeast 1/2 cup warm water (105°F to 115°F) 1 1/4 cups buttermilk 2 eggs 5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour 1/2 cup butter or margarine, softened 1/2 cup sugar 2 teaspoons baking powder 2 teaspoons salt 1 1/2 cups chopped dried apricots 1 1/2 cups chopped drained maraschino cherries Coffee Cake Glaze 1 1/2 cups red cinnamon candies, if desired
Instructions	1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.) 2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet. 3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) 4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.