10 sheet bars cream Recipes

tube (8 oz) refrigerated seamless crescent dough sheet, cream cheese, softened, sugar, almond extract, peach pie filling, king arthur unbleached all-purpose flour, brown sugar, cold butter, sliced almonds

gluten-free graham cracker sheets, broken, gluten-free flour (about 3/4 cup), brown sugar, chilled unsalted butter , cut into 1/2-inch pieces, egg, heavy whipping cream, semisweet chocolate, chopped, marshmallows

ricotta cheese, sugar, half-and-half cream, vanilla extract, dry red wine, sheets phyllo dough, butter, melted, orange-flavored dark chocolate candy bar, grated

graham cracker sheets, cold whipping cream, mccormick gourmet collection pure madagascar organic vanilla extract, egg yolks, domino granulated sugar, philadelphia cream cheese, softened, orange liqueur, brewed espresso or double-strength coffee, at room temperature, milk chocolate candy bars, chopped, marshmallows, unsweetened cocoa, garnish: 6 fresh mint sprigs

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

graham cracker sheets, chopped walnuts, almonds, granulated sugar, salt, unsalted butter, melted, whipping cream, semisweet chocolate baking bars, finely chopped, unsalted butter , cut into pieces, light corn syrup, semisweet chocolate baking bars, finely chopped, unsalted butter , cut into pieces, instant coffee granules, divided, granulated sugar, water, egg whites, whipping cream, divided, powdered sugar, ground cinnamon

chocolate graham cracker sheets (2 cups crumbs), chopped hazelnuts, toasted, butter, melted, semisweet chocolate mini-morsels, melted, cream cheese, softened, butter, softened, white chocolate baking bars, melted, eggs, egg yolk, almond toffee bits, chopped hazelnuts, toasted, hazelnut liqueur, vanilla extract, ground nutmeg, sour cream, sugar, hazelnut liqueur, sweetened whipped cream, almond toffee bits, chopped hazelnuts, toasted

chocolate graham cracker crumbs (about 5 cookie sheets), low fat cottage cheese, reduced-fat cream cheese, softened, flour, brown sugar, granulated sugar, low-fat sour cream, vanilla extract, eggs, egg whites, fat-free caramel topping, divided, snickers candy bars, chopped and divided