Easy Cinnamon Raisin Rollups

  • 1 tbsp. sugar
  • ¼ tsp. ground cinnamon
  • generous dash ground nutmeg
  • 1 pkg. (8 oz.) refrigerated crescent rolls
  • 2 tbsp. melted butter or margarine
  • ¼ cup chopped pecans
  • 2 tbsp. raisins
  • Confectioners’ sugar

In small bowl, combine sugar, cinnamon and nutmeg; blend well.

Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter.

Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.

Arrange on bake pan/drip tray of toaster oven. Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally. Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving. Delicious for a lazy, mid-morning treat or an after school surprise.

Makes 8 servings.

Date Nut Bars

  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup sugar
  • ¾ cup unsifted all-purpose flour
  • ¾ tsp. baking powder
  • generous dash salt
  • ¾ cup chopped dates
  • ½ cup chopped walnuts
  • Confectioners’ sugar

In medium bowl, combine eggs, vanilla and sugar. Beat with Black & Decker® hand mixer until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir in dates and walnuts. Spoon evenly into ungreased, 8-inch, square baking pan. Bake in preheated oven at 350°F in upper rack position with rack down for 30 minutes, until golden on top and until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners’ sugar and cut into squares before serving. A great after school snack or a healthy dessert.

Store in an airtight container for up to a week, if they last that long.

Makes about 16 servings.

Apple Bread Pudding

  • 4 cups lightly toasted cubed French bread, crusts removed
  • 1 large apple, finely chopped
  • ½ cup golden raisins
  • 4 large eggs
  • 1½ cups milk
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg

¼ tsp. saltPreheat Black & Decker® Countertop Oven on BAKE to 350°F. Spread bread evenly in buttered 2-quart baking dish. Top with apples and raisins. In medium bowl, blend eggs, milk, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread and let stand about 15 minutes to allow bread to absorb the liquid. Bake for about 1 hour until puffed and firm in the center, and knife inserted in center comes out clean.

Makes about 6 servings.


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