- 1 package (8 ounces) refrigerated crescent rolls
- ¼ pound dried figs, chopped
- 1 egg, beaten
- ¼ teaspoon ground cinnamon
- 1 teaspoon granulated sugar
- 3 tablespoons confectioners' sugar
- 1 ½ teaspoons milk
- Preheat the oven to 375 degrees F.
- Unroll the crescent rolls and separate into 8 triangles. Cut each triangle in half lengthwise. Spread the chopped figs evenly over each crescent roll half and roll up from the wide end to the small end. Brush the tops with the beaten egg.
- In a small bowl, combine the cinnamon and sugar; mix well, then sprinkle over the tops of the rolls.
- Place rolls on an ungreased baking sheet and bake for 12 to 14 minutes, or until golden.
- In a small bowl, combine the confectioners' sugar and milk; mix well. Drizzle the sugar glaze over the tops of the warm rolls and serve. Yields 16 rolls.
Finishing touch: Why not sprinkle 2 tablespoons of sliced almonds over the tops of the crescent rolls before baking?
Peanut Butter Chocolate Candy
- 1 cup creamy peanut butter
- 1 cup (2 sticks) butter, melted
- 4 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 2 cups (12 ounces) semisweet chocolate chips, melted
- Coat a 10- by 15-inch rimmed baking sheet with nonstick cooking spray.
- In a large bowl, combine all the ingredients except the chocolate. Spread the mixture over the baking sheet. Spread the melted chocolate evenly over the top.
- Freeze for 15 minutes, then cut into squares. Serve, or cover and keep chilled until ready to serve. Yields about 4 dozen.
Option: For extra-peanutty flavor, use chunky peanut butter in place of the creamy.
Chocolate Chip Cheesecake
- 1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed
- 1 ¼ cups sugar, divided
- ½ cup (1 stick) butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 package (12 ounces) miniature semisweet chocolate chips
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the crushed wafers, ¼ cup sugar, and melted butter; mix well and press into the bottom and up the sides of a 9-inch springform pan to form a crust. Refrigerate while making batter.
- In a large bowl, beat the cream cheese, eggs, and remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and continue to beat until well mixed. Stir the chocolate chips into the batter and pour the mixture into the chilled crust.
- Bake for 45 to 50 minutes, or until the batter begins to set. Turn off the oven and allow the cheesecake to sit in the oven for 1 hour with the oven door closed. Allow to cool, then cover and chill overnight before serving. Serves 10 to 12.