Szechwan hot and sour soup
INGREDIENTS:
1/2 c Flour 8 oz Can Pillsbury Refrigerated
1 c Coconut Crescent Dinner Rolls
3/4 c Firmly packed brown sugar 14 oz Can sweetened condensed
1/2 c Chopped pecans Milk (NOT evaporated)
1/4 c Butter
1/2 c Flour 8 oz Can Pillsbury Refrigerated
1 c Coconut Crescent Dinner Rolls
3/4 c Firmly packed brown sugar 14 oz Can sweetened condensed
1/2 c Chopped pecans Milk (NOT evaporated)
1/4 c Butter
1972 Pillsbury Bake Off Winner
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside.
Unroll dough into 2 long rectangles. Place in ungreased 15 x 10 x 1 inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
Bake at 400 degrees for 12 to 15 minutes or until deep golden brown. Cool. Cut into bars.
Isabelle Collins, MN. Submitted
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside.
Unroll dough into 2 long rectangles. Place in ungreased 15 x 10 x 1 inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
Bake at 400 degrees for 12 to 15 minutes or until deep golden brown. Cool. Cut into bars.
Isabelle Collins, MN. Submitted