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CINNAMON CRESCENTS
¼ cup raisins
3 tablespoons coarsely chopped pecans
2 tablespoons sugar
2 tablespoons cinnamon
1 package (8 ounces) refrigerated crescent dinner
rolls
2 tablespoons butter or margarine, melted
Preheat CONVECTION to 400°F. Combine raisins,
pecans, sugar, and cinnamon; reserve 1 tablespoon of
mixture. Unroll and separate dough into eight triangles.
Brush top surface of dough triangles with 1 tablespoon
melted butter; sprinkle evenly with raisin mixture. Roll
up according to package directions. Brush tops with
remaining butter; sprinkle with reserved raisin mixture.
Place rolls on ungreased 12-inch metal pizza pan. Place
on CONVECTION Rack. Cook at CONVECTION
(400°F) for 12 to 14 minutes or until lightly browned.
Serve warm. 8 rolls.
PIE CRUST
1 cup flour
¼ teaspoon salt
6 tablespoons vegetable shortening
3 to 4 tablespoons water
Combine flour and salt in a mixing bowl. Cut shortening
into flour to form coarse crumbs. Sprinkle with water 1
tablespoon at a time; mix with a fork until particles are
moistened and cling together. Form dough into a ball.
Preheat CONVECTION to 450°F. Place dough on a
lightly floured surface. Roll out 1/8-inch thick (about a
12-inch circle) and place in a 9-inch glass pie plate. Trim
and flute edge. Prick sides and bottom of crust with a
fork. Cook at CONVECTION (450°F) for 10 to 12
minutes or until dry and opaque. One 9-inch crust.
CREAM CHEESE AND RICOTTA FRUIT PIE
Graham Cracker Crust (see recipe)
2 packages (3 ounces each) cream cheese
2
/3 cup ricotta cheese
5 tablespoons sugar, divided
2 eggs
1 tablespoon fresh lemon juice
1
/8 cup sour cream
1 cup sliced fresh strawberries, peaches, or grapes
Prepare Graham Cracker Crust as directed in recipe;
set aside. Put cream cheese into a 2-quart
microwavable casserole. Cook uncovered at POWER
5 for 1 to 1½ minutes or until softened. Add ricotta
cheese, 4 tablespoons sugar, eggs, and lemon juice.
Beat at medium speed with electric mixer until smooth.
Pour into prepared graham cracker crust. Cook
uncovered at POWER 5 for 11 to 13 minutes or until
edges of filling are firm and center is almost set. Let
stand on counter for 10 minutes. Combine sour cream
and remaining 1 tablespoon sugar in a small mixing
bowl. Spread on top of pie. Refrigerate at least 2
hours. Top with fresh fruit before serving. One 9-inch
pie.
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