ORANGE-CHOCOLATE) PINWHEEL COOKIES

ORANGE-CHOCOLATE PINWHEEL COOKIES


I N G R E D I E N T S




1 cup butter (no substitutes)

1 package (3 ounces) cream cheese, softened

1 cup sugar

1 egg

1 tablespoon grated orange peel

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

1 teaspoon salt

FILLING:

1 cup (6 ounces) semisweet chocolate chips

1 package (3 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/4 cup orange juice



D I R E C T I O N S



In a mixing bowl, cream the butter, cream cheese and sugar. Add egg, orange

peel and vanilla; mix well. Combine flour and salt; add to the creamed

mixture and mix well. Cover and chill for 4 hours or until firm. Meanwhile,

combine all filling ingredients in a small saucepan. Cook and stir over low

heat until smooth; set aside to cool. On a floured surface, divide dough in

half; roll each half into a 12-inch x 10-inch rectangle. Spread with filling.

Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill

overnight. Remove waxed paper; cut rolls into 1/4-inch slices. Place on

ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until

lightly browned. Remove to wire racks to cool.



Yield: about 8 dozen.

FRUIT AND CHOCOLATE STREUSEL SQUARES

FRUIT AND CHOCOLATE STREUSEL SQUARES


I N G R E D I E N T S




1-1/2 cups all-purpose flour

1-1/2 cups quick or old-fashioned oats

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt, optional

1 cup cold butter or margarine

3/4 cup raspberry,strawberry ot apricot preserves

2 cups (12 ounces) NESTLE Toll House Semi-Sweet Chocolate

Morsels

1/4 cup chopped almonds

Confectioners' sugar, optional



D I R E C T I O N S



In a large bowl, combine flour, oats, sugars, baking powder and salt. Cut in

butter until crumbly; reserve 1 cup oat mixture for topping. Press remaining

oat mixture into a greased 9-inch square baking pan. Spread preserves over

crust; spinkle with morsels. Combine reserved oat mixture and nuts; sprinkle

over morsels. Pat down lightly. Bake at 375 degrees for 30-35 minutes or

until golden brown. Cool completely in pan on wire rack until chocolate is

firm or refrigerate for 30 minutes to speed cooling. Sprinkle with

confectioners' sugar if desired.



Yield: 2-1/2 dozen

Overnight Blueberry Coffee Cake

Overnight Blueberry Coffee Cake


1 egg


1/2 cup sugar + 2 T -- divided

1 1/4 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons butter or margarine -- melted

1 cup blueberries -- fresh



In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder,

and salt; add alternately with milk to sugar mixture, beating w4ell after

each addition. Stir in butter. Fold in berries. Pour into a greased 8

inch square baking pan; sprinkle with the remaining sugar. Cover and chill

overnight. Remove from the refrigerator 30 minutes before baking. Bake at

350� for 30 to 35 minutes.