9 Sons Rising

SUPER SIMPLE PEACH BARS

1 (16.5 oz) package refrigerated sugar cookie dough

1 cup 9 Sons Rising Peach Preserves*

2 tsp. Cornstarch

Powdered Sugar, optional

1.Divide cookie dough into 3 equal pieces, and press evenly onto bottom of lightly greased 11 x 7 inch dish.

2.Bake at 350 degrees for 25 minutes or until lightly browned.

3. Bring preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture over warm cookie crust.

4.Bake for an additional 8 minutes (350 degrees). Remove from oven and sprinkle with powdered sugar, if desired. Cut into bars and serve immediately or store at room temperature.

* 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars

PHILADELPHIA CHERRY DANISH DESSERT

Simply roll out dough and fill with two favorite Danish flavors - cream cheese and cherry.

Prep: 15 min. | Total: 40 min.

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) Philadelphia Light Cream Cheese Spread
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (21 oz.) cherry pie filling
1 to 2 Tsp. fat free milk

PREHEAT oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in a greased 13x9-inch baking pan: press onto bottom of pan to from curst, firmly pressing seams together to seal

BEAT cream cheese spread. 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust, cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper

BAKE 30 to 35 min. Until golden brown. Cool an least 20 min. Gradually add milk to reaming 3/4 cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

Makes 24 servings.

BLUEBERRY BREAD PUDDING

1 (16.5 oz) package refrigerated sugar cookie dough

1 cup 9 Sons Rising Peach Preserves*

2 tsp. Cornstarch

Powdered Sugar, optional

* 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars

CREPES

Use Purchased Crepes for convenience

Warm preserves (Strawberry) in Microwave

Fill Crepe, roll up, and place seam side down on plate

Scoop or Two of Ice Cream Scoop on top

Sprinkle with Granola (Chocolate Chunk Granola)

MINI SWEET POTATO "CAKES" WITH CREAM
CHEESE FROSTING

Bake Sweet Potato Biscuits at 400 degrees for 10-12 minutes and cool.

Homemade Cream Cheese Frosting:
Beat together 8 oz cream cheese and 4 tbsp butter, both softened.
Gradually mix in 16 oz. powdered sugar and 1tsp vanilla.

Split biscuits in half and spread/pipe with desired amount of frosting between top and bottom of biscuit. Decorate top if desired.

Sprinkle plate with candied pecans.

Refrigerate leftover frosting.

MINI STRAWBERRY SHORTCAKES (2 PER PLATE)

Bake Angel Biscuits at 400 degrees for 10-12 minutes and cool.

Split biscuits, placing bottom of biscuits on individual dessert plates.

Using mini ice cream scooper, top biscuit bottoms with vanilla ice cream. Spoon a generous tsp. Strawberry Dessert Topping on top of ice cream scoop.

Set top of biscuits on dessert topping. Spoon desired amount of Strawberry Dessert Topping over “shortcakes” and top with dollop of Whipped Cream. Garnish with blueberries for Red, White and Blue!

BISCUIT SERVING SUGGESTIONS

Slider on Angel Biscuit with NY Butcher Pimento Cheese Angel Biscuit with Mini Crab Cake and homemade Tartar Sauce or Basil Tartar Sauce
Sweet Potato Biscuit with NY Butcher Pork Tenderloin or Ham with Spicy Mustard or Jezebel Sauce
Sweet Potato Biscuit with NY Butcher Prosciutto
Devil Biscuit with Turkey and 9 Sons Rising Strawberry Preserves
Blue Cheese Biscuit with NY Butcher Beef Tenderloin or Italian Roast Beef with Horseradish Sauce

COFFEE CAKES

Cream one 8 oz. bar cream cheese and 1 stick (1/2 cup) butter or margarine, both softened, with 1 cup sugar.

Add 2 eggs, 1/4 cup milk and 1 tsp vanilla. With mixer on low speed, add 1-3/4 cups self-rising flour.

Pour batter into lightly greased 9 x 13 inch pan. Dollop with at least 1 cup 9 Sons Rising Strawberry Preserves and swirl with knife.

Bake at 350 degrees for 25-30 minutes (cake should begin to pull away from sides of pan). Cool for 15 minutes and sprinkle with powdered sugar if desired.

EASY BLUEBERRY PASTRY

2 cans of Crescent Roll Sheet Dough (no perforations)
2- 8 oz. tubs of whipped cream cheese
1-1/2 cups powdered sugar, divided
1 egg
1 jar 9 Sons Rising Preserves—any flavor

Lightly spray 7 x 11 inch pan with cooking spray. Spread 1 can of crescent roll dough to cover bottom of pan and partially up sides.

Beat cream cheese, ¾ c. powdered sugar and 1 egg. Spread Cream Cheese mixture over crust.

Top cream cheese mixture with 1 jar 9 Sons Rising Preserves (any flavor).

Roll out remaining can of crescent roll dough onto wax paper so it measures 7 x 11 inches to cover the bottom pastry. Invert pastry onto preserve layer and peel back wax paper. Make sure crescent roll dough covers layers.

Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool.

Mix remaining ¾ cup powdered sugar with 1 to 2 tsp milk and drizzle over pastry. Cut into squares.

EASY PEACH BARS

1- 16.4 oz tube refrigerated sugar cookie dough
1 cup 9 Sons Rising Peach Preserves
2 tsp. corn starch
Powdered Sugar for dusting

Spread sugar cookie dough over bottom of lightly greased 7 x 11 inch pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.

Mix preserves and 2 tsp corn starch in microwavable measuring cup (2 cup measure). Microwave on high for 1 minute and stir. Microwave again for 1-1/2 – 2 minutes on high, or until preserves come to boil.

Immediately pour preserves over crust and bake for an additional 8 minutes on 350 degrees.

Cool, cut into squares and sprinkle with powdered sugar.

Note: ¾ cup toasted pecan pieces may be pressed into cookie dough crust prior to baking the crust. Proceed with remaining recipe as directed.

FRUIT SMOOTHIE

In blender, mix ½ cup nonfat vanilla yogurt, 3 tbsp. 9 Sons Rising Dessert Topping (any flavor), and 5 ice cubes. Enjoy!






	SUPER SIMPLE PEACH BARS 1 (16.5 oz) package refrigerated sugar cookie dough 1 cup 9 Sons Rising Peach Preserves* 2 tsp. Cornstarch Powdered Sugar, optional 1.Divide cookie dough into 3 equal pieces, and press evenly onto bottom of lightly greased 11 x 7 inch dish. 2.Bake at 350 degrees for 25 minutes or until lightly browned. 3. Bring preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture over warm cookie crust. 4.Bake for an additional 8 minutes (350 degrees). Remove from oven and sprinkle with powdered sugar, if desired. Cut into bars and serve immediately or store at room temperature. * 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars PHILADELPHIA CHERRY DANISH DESSERT Simply roll out dough and fill with two favorite Danish flavors - cream cheese and cherry. Prep: 15 min. \| Total: 40 min. 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided 2 tubs (8 oz. each) Philadelphia Light Cream Cheese Spread 1 1/2 cups powdered sugar, divided 1 egg white 1 tsp. vanilla 1 can (21 oz.) cherry pie filling 1 to 2 Tsp. fat free milk PREHEAT oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in a greased 13x9-inch baking pan: press onto bottom of pan to from curst, firmly pressing seams together to seal BEAT cream cheese spread. 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust, cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper BAKE 30 to 35 min. Until golden brown. Cool an least 20 min. Gradually add milk to reaming 3/4 cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator. Makes 24 servings. BLUEBERRY BREAD PUDDING 1 (16.5 oz) package refrigerated sugar cookie dough 1 cup 9 Sons Rising Peach Preserves* 2 tsp. Cornstarch Powdered Sugar, optional 1.Divide cookie dough into 3 equal pieces, and press evenly onto bottom of lightly greased 11 x 7 inch dish. 2.Bake at 350 degrees for 25 minutes or until lightly browned. 3. Bring preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture over warm cookie crust. 4.Bake for an additional 8 minutes (350 degrees). Remove from oven and sprinkle with powdered sugar, if desired. Cut into bars and serve immediately or store at room temperature. * 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars CREPES Use Purchased Crepes for convenience Warm preserves (Strawberry) in Microwave Fill Crepe, roll up, and place seam side down on plate Scoop or Two of Ice Cream Scoop on top Sprinkle with Granola (Chocolate Chunk Granola) MINI SWEET POTATO "CAKES" WITH CREAM CHEESE FROSTING Bake Sweet Potato Biscuits at 400 degrees for 10-12 minutes and cool. Homemade Cream Cheese Frosting: Beat together 8 oz cream cheese and 4 tbsp butter, both softened. Gradually mix in 16 oz. powdered sugar and 1tsp vanilla. Split biscuits in half and spread/pipe with desired amount of frosting between top and bottom of biscuit. Decorate top if desired. Sprinkle plate with candied pecans. Refrigerate leftover frosting. MINI STRAWBERRY SHORTCAKES (2 PER PLATE) Bake Angel Biscuits at 400 degrees for 10-12 minutes and cool. Split biscuits, placing bottom of biscuits on individual dessert plates. Using mini ice cream scooper, top biscuit bottoms with vanilla ice cream. Spoon a generous tsp. Strawberry Dessert Topping on top of ice cream scoop. Set top of biscuits on dessert topping. Spoon desired amount of Strawberry Dessert Topping over “shortcakes” and top with dollop of Whipped Cream. Garnish with blueberries for Red, White and Blue! BISCUIT SERVING SUGGESTIONS Slider on Angel Biscuit with NY Butcher Pimento Cheese Angel Biscuit with Mini Crab Cake and homemade Tartar Sauce or Basil Tartar Sauce Sweet Potato Biscuit with NY Butcher Pork Tenderloin or Ham with Spicy Mustard or Jezebel Sauce Sweet Potato Biscuit with NY Butcher Prosciutto Devil Biscuit with Turkey and 9 Sons Rising Strawberry Preserves Blue Cheese Biscuit with NY Butcher Beef Tenderloin or Italian Roast Beef with Horseradish Sauce COFFEE CAKES Cream one 8 oz. bar cream cheese and 1 stick (1/2 cup) butter or margarine, both softened, with 1 cup sugar. Add 2 eggs, 1/4 cup milk and 1 tsp vanilla. With mixer on low speed, add 1-3/4 cups self-rising flour. Pour batter into lightly greased 9 x 13 inch pan. Dollop with at least 1 cup 9 Sons Rising Strawberry Preserves and swirl with knife. Bake at 350 degrees for 25-30 minutes (cake should begin to pull away from sides of pan). Cool for 15 minutes and sprinkle with powdered sugar if desired. EASY BLUEBERRY PASTRY 2 cans of Crescent Roll Sheet Dough (no perforations) 2- 8 oz. tubs of whipped cream cheese 1-1/2 cups powdered sugar, divided 1 egg 1 jar 9 Sons Rising Preserves—any flavor Lightly spray 7 x 11 inch pan with cooking spray. Spread 1 can of crescent roll dough to cover bottom of pan and partially up sides. Beat cream cheese, ¾ c. powdered sugar and 1 egg. Spread Cream Cheese mixture over crust. Top cream cheese mixture with 1 jar 9 Sons Rising Preserves (any flavor). Roll out remaining can of crescent roll dough onto wax paper so it measures 7 x 11 inches to cover the bottom pastry. Invert pastry onto preserve layer and peel back wax paper. Make sure crescent roll dough covers layers. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool. Mix remaining ¾ cup powdered sugar with 1 to 2 tsp milk and drizzle over pastry. Cut into squares. EASY PEACH BARS 1- 16.4 oz tube refrigerated sugar cookie dough 1 cup 9 Sons Rising Peach Preserves 2 tsp. corn starch Powdered Sugar for dusting Spread sugar cookie dough over bottom of lightly greased 7 x 11 inch pan. Bake at 350 degrees for 20-25 minutes or until lightly browned. Mix preserves and 2 tsp corn starch in microwavable measuring cup (2 cup measure). Microwave on high for 1 minute and stir. Microwave again for 1-1/2 – 2 minutes on high, or until preserves come to boil. Immediately pour preserves over crust and bake for an additional 8 minutes on 350 degrees. Cool, cut into squares and sprinkle with powdered sugar. Note: ¾ cup toasted pecan pieces may be pressed into cookie dough crust prior to baking the crust. Proceed with remaining recipe as directed. FRUIT SMOOTHIE In blender, mix ½ cup nonfat vanilla yogurt, 3 tbsp. 9 Sons Rising Dessert Topping (any flavor), and 5 ice cubes. Enjoy!