breads and muffins hearsheys

7/29/2019 Breads and Muffins Hearsheys

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Cinnamon Chip Applesauce Coffee Cake

Ingredients

1 cup (2 sticks) butter or margarine, softened 1 cupgranulated sugar 2 eggs 1/2 teaspoonvanilla extract 3/4 cupapplesauce 2-1/2 cupsall-purpose flour 1 teaspoonbaking soda 1/2 teaspoonsalt 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips 1 cup chopped pecans (optional) EASY GLAZE (recipe follows) or powdered sugar

Directions

1. 1 Heat oven to 350F. Lightly grease 13x9x2-inch baking pan.2. 2 Beat butter and granulated sugar in large bowl on medium speed of mixer until

well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, bakingsoda and salt; gradually add to butter mixture, beating until well blended. Stir in

cinnamon chips and pecans, if desired. Spread in prepared pan.

3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.Cool completely in pan on wire rack. Drizzle with glaze or sprinkle with powderedsugar. 12 to 15 servings.


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EASY GLAZE: Stir together 3/4 cup powdered sugar and 1 to 2 tablespoons warm

water.

VARIATIONS:

FLUTED CAKE: Grease and flour 12-cup fluted tube pan. Prepare batter as

directed; pour into prepared pan. Bake 45 to 50 minutes or until wooden pickinserted in thickest part comes out clean. Cool 15 minutes; invert onto wire rack.

Cool completely.

CUPCAKES: Paper-line 24 muffin cups (2-1/2-inches in diameter) Prepare batter as

directed; spoon into prepared cups. Bake 15 to 18 minutes or until wooden pick

inserted in center comes out clean. Cool completely.

Cinnamon Chip Filled Crescents

Ingredients

2 cans (8 oz. each) refrigerated quick crescent dinner rolls 2 tablespoonsbutter or margarine, melted 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided CINNAMON CHIP DRIZZLE(recipe follows)

Directions

1. 1 Heat oven to 375F. Unroll dough; separate into 16 triangles.


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2. 2 Spread melted butter on each triangle. Sprinkle 1 cup cinnamon chips evenly overtriangles; gently press chips into dough. Roll from shortest side of triangle to

opposite point. Place, point side down, on ungreased cookie sheet; curve intocrescent shape.

3. 3 Bake 8 to 10 minutes or until golden brown. Drizzle with CINNAMON CHIPSDRIZZLE. Serve warm. 16 crescents.

CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cups chips and 1-1/2

teaspoons shortening (do not use butter, margarine, spread or oil) in small

microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are

melted and mixture is smooth.

Chocolate Quicky Sticky Bread

Ingredients 2 loaves (16 oz. each) frozen bread dough 3/4 cupgranulated sugar 1 tablespoonHERSHEY'S Cocoa 1 teaspoonground cinnamon 1/2 cup (1 stick) butter or margarine , melted and divided 1/2 cuppacked light brown sugar 1/4 cupwater About 1 cupHERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

1. 1 Thaw loaves as directed on package; let rise until doubled.2. 2 Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter,

brown sugar and water in small microwave-safe bowl. Microwave at MEDIUM

(50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cupfluted tube pan.

3. 3 Heat oven to 350F. Pinch off pieces of bread dough; form into balls, 1-1/2 inchesin diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4

cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. 4 Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert ontoserving plate. Cool until lukewarm. 12 servings.

Berry Loaf


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Ingredients

2 cupsall-purpose flour 1 cupsugar 1-1/2 teaspoonsbaking powder 1 teaspoonsalt 1/2 teaspoonbaking soda 3/4 cuporange juice 1 teaspoonfreshly grated orange peel 2 tablespoonsshortening 1 egg, slightly beaten 1 cup chopped fresh cranberries 1 cupHERSHEY'S Mini Chips Semi-Sweet Chocolate 3/4 cup chopped nuts POWDERED SUGAR GLAZE(recipe follows, optional)

Directions

1. 1 Heat oven to 350F. Grease 9x5x3-inch loaf pan.2. 2 Stir together flour, sugar, baking powder, salt and baking soda in large bowl. Add

orange juice, orange peel, shortening and egg; stir with spoon until well blended.Stir in cranberries, small chocolate chips and nuts. Pour batter into prepared pan.

3. 3 Bake 1 hour and 5 to 10 minutes or until wooden pick inserted in center comes outclean. Cool 10 minutes; remove from pan to wire rack. Prepare POWDEREDSUGAR GLAZE, if desired; spread over top of loaf. Cool completely. 1 loaf (14

servings).

POWDERED SUGAR GLAZE: Beat 1 cup powdered sugar, 1 tablespoon milk, 1


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teaspoon softened butter and 1/2 teaspoon vanilla extract in small bowl until

smooth. (If thinner glaze is desired; add additional milk, 1 teaspoon at a time.)

About 1/2 cup glaze.

Chocolate Dessert Waffles

Ingredients

1/2 cupHERSHEY'S Cocoa 1/4 cup (1/2 stick) butter or margarine, melted 3/4 cupsugar 2 eggs 2 teaspoonsvanilla extract 1 cupall-purpose flour 1/2 teaspoonbaking soda 1/2 teaspoonsalt 1/2 cupbuttermilk or sour milk* 1/2 cup chopped nuts (optional) HOT FUDGE SAUCE (recipe follows) STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or

PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE (recipes follow)

Directions

1. 1 Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla;beat well. Stir together flour, baking soda and salt; add alternately with buttermilk

to cocoa mixture. Stir in nuts, if desired.


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2. 2 Bake in waffle iron according to manufacturer's directions. Carefully removewaffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY

DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.

HOT FUDGE SAUCE

3/4 cup sugar1/2 cup HERSHEY'S Cocoa

1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk

1/3 cup light corn syrup

1/3 cup butter or margarine1 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup.

Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1minute. Remove from heat; add butter and vanilla, stirring until butter is melted.

Serve warm. About 1-3/4 cups sauce.

STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream insmall bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food

color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoonbutter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until

warm.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8

teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE

3/4 cup sugar

1/3 cup HERSHEY'S Cocoa

3/4 cup evaporated milk1/4 cup (1/2 stick) butter or margarine

1/8 teaspoon salt

1/2 teaspoon maple flavor

1/2 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over

medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; removefrom heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor

and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.


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Chocolate Chip Banana Bread

Ingredients

2 cupsall-purpose flour 1 cupsugar 1 teaspoonbaking powder 1 teaspoonsalt 1/2 teaspoonbaking soda 1 cup mashed ripe banana (2 to 3 medium) 1/2 cupshortening 2 eggs 1 cupHERSHEY'S Mini Chips Semi-Sweet Chocolate 1/2 cup chopped walnuts

Directions

1. 1 Heat oven to 350F. Grease bottom only of 9x5-inch loaf pan.2. 2 Combine all ingredients except small chocolate chips and walnuts in large bowl;

blend well on medium speed of mixer. Stir in small chocolate chips and walnuts.Pour batter into prepared pan.

3. 3 Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean.Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18

servings)

VARIATION: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK


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Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted

for small chocolate chips.

Chocolate Oatmeal Walnut Muffins

Ingredients

1 cupquick-cooking rolled oats 1 cupbuttermilk or sour milk* 1/3 cupvegetable oil 2/3 cuppacked light brown sugar 1 egg 1 teaspoonvanilla extract 3/4 cupall-purpose flour 1/4 cupHERSHEY'S Cocoa 1 teaspoonbaking powder 1 teaspoonsalt 1/2 teaspoonbaking soda 1 cup coarsely chopped walnuts Powdered sugar(optional)

Directions

1. 1 Heat oven to 400F. Grease or line muffin cups (2-1/2-inches in diameter) withpaper bake cups.

2. 2 Stir together oats and buttermilk in small bowl; let stand 20 minutes.


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3. 3 Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture,stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to

oats mixture, blending until moistened. Stir in nuts. Fill muffin cups 2/3 full withbatter.

4. 4 Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if

desired. Serve warm or cool. About 14 muffins.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Nutritional Information per serving (1 muffin):Calories: 200, Total Fat: 12g, Saturated Fat: 4.5g, Cholesterol: 15mg, Sodium:

330mg,

Total Carbohydrates: 29g, Dietary Fiber: 3g, Sugars: 14g, Protein: 5g, Vitamin A:

4%DV*,Vitamin C: 35%DV*, Calcium: 15%DV*, Iron: 2%DV*

%DV= %Daily Values are calculated based on 2000 calorie diet

Make-Ahead Cinnamon French Toast

Ingredients

1 loafday-old French bread 1 cupHERSHEY'S Milk Chocolate Chips or HERSHEY'S Cinnamon Chips 5 eggs, beaten 1-1/4 cupsmilk 1/4 teaspoonground cinnamon 1/4 teaspoonvanilla extract Maple syrup (optional)

Directions

1. 1 Spray 13x9x2-inch baking pan with non-stick cooking spray.2. 2 Cut French bread into 6 (1-1/2-in. thick) slices. Using small, sharp knife, cut 2-

inch long slits in one side of each bread slice, cutting 3/4 of the way through bread

to create a pocket.

3. 3 Spoon 2 heaping tablespoons of chips into pocket of each bread slice; press toclose. Place filled slices into prepared baking pan. Whisk together eggs, milk,

cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread;

carefully turn pieces over, spooning mixture in pan over top of bread. Cover panwith plastic wrap; refrigerate 2 hours or overnight.


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4. 4 Heat oven to 400F. Bake, uncovered, 20 to 25 minutes or until golden brown.Transfer toast to plates. Serve with maple syrup, if desired. 6 servings.

Fluffy Flavored Pancakes

Ingredients

1/4 cupHERSHEY'S Syrup or HERSHEY'S Strawberry Syrup 2 eggs 3/4 cupmilk 2 cupsall-purpose biscuit baking mix CHOCOLATE-MAPLE BREAKFAST SYRUP or HERSHEY'S Strawberry Syrup

Directions

Stir baking mix, milk, chocolate syrup and eggs until blended in large bowl (batter

will be thin). Pour batter by scant 1/4 cupfuls onto hot griddle; cook until edges are

dry. Turn; cook until lightly browned. Serve with CHOCOLATE-MAPLE

BREAKFAST SYRUP or strawberry syrup. About 14 pancakes.

CHOCOLATE-MAPLE BREAKFAST SYRUP: Combine 1/2 cup HERSHEY'S

Syrup or HERSHEY'S SPECIAL DARK Syrup and 1/2 cup maple-flavoredpancake syrup. Cover; refrigerate leftover syrup. 1 cup syrup.

Chocolate-Orange Pastries


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Ingredients

1 package (3 oz.) cream cheese, softened 2 to 3 teaspoonsgrated orange peel 1 Pillsbury refrigerated pie crust, softened as directed on box 1/4 cupSmucker's Sweet Orange Marmalade 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips 1 EGGLAND'S BEST egg, beaten 2 teaspoonssugar

Directions

1. 1 Heat oven to 350F. Line cookie sheet with cooking parchment paper or spraywith Crisco Original No-Stick Cooking Spray.

2. 2 In small bowl, stir cream cheese and orange peel until blended. Unroll pie crust onwork surface. Spread cream cheese mixture evenly over crust.

3. 3 In small microwavable bowl, microwave marmalade uncovered on High 10seconds. Brush marmalade evenly over cream cheese mixture. Cut crust into 16

wedges, using knife or pizza wheel. Sprinkle chocolate chips evenly over wedges.

4. 4 Roll up each wedge, starting at shortest side and rolling to opposite point. Placepastries, point side down, on cookie sheet. Brush egg on tops and sides of pastries.

Sprinkle evenly with sugar.

5. 5 Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet tocooling rack. Cool at least 10 minutes before serving. 16 pastries.


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Java-Glazed Cinnamon Rolls

Ingredients

1 can (17.5 oz.) Pillsbury Grands! refrigerated cinnamon rolls with cream cheeseicing(5 rolls)

2 tablespoonsmilk 1/4 teaspooninstant coffee granules or crystals 1/2 cupHERSHEY'S Premier White Chips 1/2 cupFisher Chef's Naturals Chopped Pecans

Directions

1. 1 Heat oven to 350F. Spray 9-inch round cake pan with Crisco Original No-StickCooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutesor until golden brown. Cool slightly.

2. 2 Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milkuncovered on High about 20 seconds or until hot; stir in coffee granules untilcompletely dissolved. Stir in reserved icing. Microwave uncovered on High 25

seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)

3. 3 Stir pecans into icing mixture. Pour over rolls. Serve warm. 5 rollDouble Chocolate-Orange Scones


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Ingredients

SCONES: 2 cupsPillsbury BEST All Purpose flour 1/2 cupgranulated sugar 1/3 cup HERSHEY'S Cocoa 2 teaspoonsbaking powder 1/2 teaspoonsalt 1/3 cup cold LAND O LAKES Butter, cut into 1/2-inch pieces 3/4 cupwhipping cream 1/4 cupSmucker's Sweet Orange Marmalade 1 teaspoon vanilla 1 cupHERSHEY'S Mini Chips Semi-Sweet Chocolate 1 tablespoonraw sugar (turbinado sugar), if desired 2 oz. HERSHEY'S Semi-Sweet Baking Chocolateor 1/3 cup HERSHEY'S Mini

Chips Semi-Sweet Chocolate

ORANGE BUTTER: 1/2 cupLAND O LAKES Butter, softened 1/4 cup powdered sugar 2 tablespoonsSmucker's Sweet Orange Marmalade

Directions

1. 1 Heat oven to 350F. Line large cookie sheet with cooking parchment paper. Inlarge bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3

cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.

2. 2 In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed.Make a well in center of crumb mixture; add cream mixture to well. Stir with fork

until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup minichocolate chips. Form dough into a ball.

3. 3 On well floured surface, roll or pat dough into 9-inch round, 3/4-inch thick. Usingknife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet.

Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove fromcookie sheet to cooling rack. Cool 30 minutes.

4. 4 In small microwavable bowl, microwave baking chocolate uncovered on High 30seconds until softened; stir until smooth. Drizzle diagonally over scones.

5. 5 In small bowl, beat 1/2 cup butter and powdered sugar with fork until light andfluffy. Stir in 2 tablespoons marmalade. Serve with scones. 12 scones.


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Cheery Cranberry Chocolate Chip Bread

Overall Rating (1 ratings)

Ingredients

1 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-SweetChocolate Chips

1 cupfresh or frozen cranberries, coarsely chopped 1/2 cuppecan pieces 2 teaspoonsfreshly grated orange peel 2 cupsall-purpose flour 1 cupsugar 1-1/2 teaspoonsbaking powder 1/2 teaspoonbaking soda 1/2 teaspoonsalt 2 tablespoonsshortening 3/4 cuporange juice 1 egg, slightly beaten COCOA DRIZZLE GLAZE (recipe follows)

Directions

1. 1 Heat oven to 350F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loafpans.

2. 2 Stir together chocolate chips, cranberries, pecans and orange peel in small bowl;set aside.


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3. 3 Stir together flour, sugar, baking powder, baking soda and salt in large bowl; withpastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in

orange juice, egg and reserved chocolate chip mixture just until moistened; divideevenly among prepared pans.

4. 4 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA

DRIZZLE GLAZE over top. 3 loaves.

COCOA DRIZZLE GLAZE

1 tablespoon butter or margarine

1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK

Cocoa

1 tablespoon water1/2 cup powdered sugar

1/2 teaspoon vanilla extract

5. 1 Microwave butter in small microwave-safe bowl at MEDIUM (50%) 20 to 30seconds until melted. Stir in cocoa and water. Microwave at MEDIUM 15 to 30seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do

not boil.

6. 2 Gradually add powdered sugar and vanilla, beating with whisk until smooth. Ifnecessary, add additional water, a few drops at a time, until of desired consistency.

About 1/4 cup glaze.

Peanut Butter Chip Banana Muffins


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Ingredients

COCOA CRUMB TOPPING (recipe follows) 1/3 cupshortening 2/3 cupsugar 2 eggs 1 teaspoonvanilla extract 1 cup mashed ripe banana (2 to 3 medium) 1-1/2 cupsall-purpose flour 1 teaspoonbaking soda 1-2/2 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

1. 1 Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with paper bakecups. Prepare COCOA CRUMB TOPPING; set aside.

2. 2 Beat shortening and sugar in small bowl. Add eggs and vanilla; beat until smooth.Add banana, flour and baking soda; blend just until combined. Stir in peanut butterchips. Fill muffin cups 2/3 full with batter; sprinkle about 1/2 teaspoonful COCOA

CRUMB TOPPING onto top of each muffin.

3. 3 Bake 15 to 20 minutes or until wooden pick inserted into centers comes out clean.Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover;

refrigerate leftovers. 16 to 18 muffins.

COCOA CRUMB TOPPING: Stir together 2 tablespoons sugar, 1 tablespoon

HERSHEY'S Cocoa and 1 tablespoon melted butter or margarine in small bowl. Stirin 1/4 cup finely chopped peanuts until well blended.

Ingredients

2 cans (8 oz. each) refrigerated quick crescent dinner rolls 3 tablespoonsbutter or margarine, softened 1 cuppowdered sugar 1 tablespoonmilk 1 teaspoonvanilla extract

1/4 cupHERSHEY'S Cocoa 3 tablespoons finely chopped pecans CHOCOLATE GLAZE (recipe follows)

Directions

1. 1 Heat oven to 375F. Separate crescent dough into 16 triangles.


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2. 2 Beat butter in small bowl until creamy. Gradually add powdered sugar, beatinguntil well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.

3. 3 Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2inch of edges. Roll up; start at shortest side of triangle and roll to opposite point.Press all edges to seal completely. Place point side down on ungreased cookie sheet;

curve slightly to form crescents.

4. 4 Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wirerack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of

crescents. 16 crescents.

CHOCOLATE GLAZE

2 tablespoons butter or margarine2 tablespoons HERSHEY'S Cocoa

2 tablespoons water

1 cup powdered sugar1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirringconstantly, until mixture thickens. Do not boil. Remove from heat; gradually add

powdered sugar and vanilla, beating with whisk until smooth. Add additional water,

1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.

Ingredients

2-1/2 cupsall-purpose flour

1/4 cupHERSHEY'S Cocoa 1/2 teaspoonsalt 2 teaspoonsbaking powder 1/2 teaspoonbaking soda 3/4 cup hot water 1 cupmolasses 1/2 cup packed brown sugar 1 teaspoonground ginger 1 teaspoonground cinnamon 1/2 teaspoonground nutmeg

1/2 teaspoonground cloves 1/4 cupunsweetened applesauce 1/4 cupcanola oil 2 large eggs, slightly beaten 25 piecesHERSHEY'S EXTRA DARK Dark Chocolate Tasting Squares, chopped

Directions


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1. 1 Heat oven to 350F. Line 30 muffin cups (2-1/2 inches in diameter) with paperbake cups.

2. 2 Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; setaside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg,cloves, applesauce, canola oil and eggs in large bowl. Add dry ingredients, stirring

just until moistened. Stir in chocolate pieces. Fill muffin cups about 1/2 full with

batter.

3. 3 Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.Cool in pan 10 minutes; remove to wire rack. Cool completely.

Makes 30 muffins.

Nutritional Information (per serving):Calories: 140, Total Fat: 5g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 15mg,

Sodium: 105mg, Total Carbohydrate: 24g, Dietary Fiber: 2g, Sugars: 13g, Protein:

2g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 4%DV*, Iron: 8%DV**DV= % Daily Values are calculated based on a 2000 calorie diet

Ingredients

1 package (8 oz.) refrigerated quick crescent dinner rolls 24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand

Candies

Powdered sugar

Directions

1. 1 Heat oven to 375F. Separate dough into 8 triangles. Remove wrappers fromchocolates.

2. 2 Place 2 chocolates at center of wide end of each triangle; place an additionalchocolate on top of other two pieces. Starting at wide end, roll to opposite point;pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet.

Curve into crescent shape.

3. 3 Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar.Serve warm. 8 crescents.


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Note: Leftover crescents can be reheated in microwave for a few seconds.

Ingredients

3-1/4 cupsall-purpose flour 1/2 cupgranulated sugar 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoonsalt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips 1/2 cup chopped nuts (optional) 2 cups chilled whipping cream 2 tablespoonsbutter, melted Additional granulated sugar Powdered sugar (optional)

Directions

1. 1 Heat oven to 375F. Lightly grease 2 baking sheets.2. 2 Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large

bowl. Stir in chocolate chips and nuts, if desired.

3. 3 Stir whipping cream into flour mixture, stirring just until ingredients aremoistened.

4. 4 Turn mixture out onto lightly floured surface. Knead gently until soft dough forms(about 2 minutes). Divide dough into three equal balls. One ball at a time, flatteninto 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets,

spacing 2 inches apart. Brush with melted butter and sprinkle with additionalgranulated sugar.

5. 5 Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled withpowdered sugar, if desired. 24 scones.

Ingredients

1/4 cupHERSHEY'S Milk Chocolate Chips 1/4 cupREESE'S Peanut Butter Chips


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2 tablespoons finely chopped nuts 1 can (8 oz.) refrigerated quick crescent dinner rolls Powdered sugar or MILK CHOCOLATE DRIZZLE (recipe follows)

Directions

1. 1 Heat oven to 375F.2. 2 Stir together milk chocolate chips, peanut butter chips and nuts in small bowl.

Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon chip

mixture on top of each; gently press into dough. Starting at shortest side of triangle,roll dough to opposite point. Place rolls, point side down, on ungreased cookie

sheet; curve into crescent shape.

3. 3 Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar orMILK CHOCOLATE DRIZZLE. Serve warm. 8 crescents.

MILK CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Milk ChocolateChips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in

small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If

necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring aftereach heating, until chips are melted and smooth when stirred. Use immediately.

About 1/4 cup drizzle.

Ingredients

1-1/2 cupsall-purpose flour 3/4 cupgranulated sugar 1/4 cupHERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 2 teaspoonsbaking powder 1 teaspoonbaking soda 1/2 teaspoonsalt 2/3 cupvanilla lowfat yogurt 2/3 cupnonfat milk 1/2 teaspoonvanilla extract Powdered sugar (optional)


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Directions

1. 1 Heat oven to 400F. Line muffin cups (2-1/2 inches in diameter) with paper bakecups.

2. 2 Stir together flour, granulated sugar, cocoa, baking powder, baking soda and saltin medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat.Fill muffin cups 2/3 full with batter.

3. 3 Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar overtops of muffins, if desired. Serve warm. Store, covered, at room temperature orfreeze in airtight container for longer storage. 14 muffins.

Nutritional Information per serving:Serving Size: 1 muffin (1/14th of recipe), Calories: 100, Calories from Fat: 5, Total

Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 240mg, TotalCarbohydrate: 22g, Dietary Fiber: 1g, Sugars: 13g, Protein: 2g, Vitamin A:

0%DV*, Vitamin C: 0%DV*, Calcium: 6%DV*, Iron: 4%DV**%DV = % Daily Values are calculated based on a 2000 calorie diet

Ingredients 1 cup packed light brown sugar, divided 10 tablespoonsbutter, softened and divided 1 package (16 oz.) hot roll mix 2 tablespoonsgranulated sugar 1 cup hot water(120 to 130F) 1 egg 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Directions

1. 1 Grease two 9-inch round baking pans. Combine 1/2 cup brown sugar and 4tablespoons softened butter in small bowl until smooth; spread half of mixture inbottom of each prepared pan. Set aside.

2. 2 Combine contents of hot roll mix package, yeast packet and granulated sugar inlarge bowl. Using spoon, stir in water, 2 tablespoons butter and egg until dough

pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly


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floured hands, shape into ball. Knead 5 minutes or until smooth, using additional

flour if necessary.

3. 3 To shape: Using lightly floured rolling pin, roll into 15 x 12-inch rectangle.Spread with remaining 4 tablespoons butter. Sprinkle with remaining 1/2 cup brownsugar and cinnamon chips, pressing lightly into dough. Starting with 12-inch side,

roll tightly as for jelly roll; seal edges.

4. 4 Cut into 1-inch-wide slices with floured knife. Arrange 6 slices, cut sides down, ineach prepared pan. Cover with towel; let rise in warm place until doubled, about 30

minutes.

5. 5 Heat oven to 350F. Uncover rolls. Bake 25 to 30 minutes or until golden brown.Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto servingplates. Serve warm or at room temperature. 12 cinnamon buns.

Easy Chip and Nut Gift Bread

Ingredients

2 cupsall-purpose flour 1 cupsugar 1 teaspoonbaking powder


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1 teaspoonsalt 1/2 teaspoonbaking soda 1 cupapplesauce 1/2 cupshortening 2 eggs

1 cupHERSHEY'S Cinnamon Chips, HERSHEY'S SPECIAL DARK ChocolateChips or HERSHEY'S Semi-Sweet Chocolate Chips

1/2 cup chopped walnuts Powdered sugar(optional)

Directions

1. 1 Heat oven to 350F. Grease three 5-3/4x3-1/4x2-inch mini loaf pans.2. 2 Combine flour, sugar, baking powder, salt, baking soda, applesauce, shortening

and eggs in large bowl. Beat on medium speed of mixer until well blended. Stir in

cinnamon chips and walnuts. Divide batter evenly into prepared pans.

3. 3 Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10minutes; remove from pans to wire rack. Cool completely. Sift with powdered

sugar, if desired. 3 small loaves.

MUFFINS: Line muffin cups (2-1/2 inches in diameter) with foil or paper baking

cups or spray with vegetable cooking spray. Fill cups 3/4 full with batter. Bake 18to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10

minutes; remove from pan. Cool completely. About 1-1/2 dozen muffins.

Super Quick Peanut Butter Chip Bread


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Ingredients

1 package (16.1 oz.) banana or nut quick bread mix 1 cupREESE'S Peanut Butter Chips Powdered sugar

Directions

Prepare quick bread batter according to package directions. Stir in peanut butter

chips. Bake according to package directions; cool completely. Sprinkle withpowdered sugar just before serving. About 10 servings.

Red Velvet Brownies

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened 3/4 cuppacked light brown sugar


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1/2 cup granulated sugar 2 eggs 2 tablespoons (1 oz. bottle) red food color 2 teaspoonsvanilla extract 1-3/4 cupsall-purpose flour

1/4 cupHERSHEY'S Cocoa 1/2 teaspoonbaking powder 1/2 teaspoonsalt 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, (12-oz. pkg.)

HERSHEY'S SPECIAL DARK Chocolate Chips or (12-oz. pkg.) HERSHEY'S

Semi-Sweet Chocolate Chips

6 tablespoonsheavy cream CREAM CHEESE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350F. Grease 13x9x2-inch pan.2. 2 Beat butter, brown sugar and granulated sugar until well blended. Add eggs, food

color and vanilla; beat well (mixture will have curdled appearance). Stir together

flour, cocoa, baking powder and salt; blend into butter mixture. Spread in prepared

pan.

3. 3 Bake 20 to 25 minutes or until brownies begin to pull from sides of pan andwooden pick inserted in center comes out clean. Cool completely in pan on wire

rack.

4.

4 Place milk chocolate chips and heavy cream in medium microwave-safe bowl.Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at

MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips

are melted and mixture is smooth when stirred. Cool slightly; spread over surface ofbrownie. Refrigerate (if necessary) until chocolate layer is tacky.

5. 5 Prepare CREAM CHEESE FROSTING; spread over chocolate layer. Cover;refrigerate brownies until ready to serve. Refrigerate leftover brownies. Makes 24 to

36 brownies.

CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and

1/4 cup (1/2 stick) softened butter or margarine in medium bowl until well blended.

Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating tospreading consistency. 1-1/2 cups frosting.


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Key Lime Pie Cinnamon Rolls

Ingredients

1 canPillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing 1/3 cupgraham cracker crumbs 1 tablespoongrated Key lime peel 1/2 cupHERSHEYS Premier White Chips 1 tablespoonKey lime juice 1 Key lime, sliced, if desired

Directions

1. 1 Heat oven to 350F. Line large cookie sheet with cooking parchment paper orlightly spray with Crisco Original No-Stick cooking spray.

2. 2 Remove dough from can; do not separate dough into rolls. Reserve icing. Unrollcinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the

graham cracker crumbs, lime peel and white chips; lightly press chips into dough.

Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inchesapart on cookie sheet.

3. 3 Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.4. 4 Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well

blended. Drizzle icing over warm rolls. Sprinkle tops with remaining grahamcracker crumbs. Garnish with lime slices. Serve warm.


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Dark Cherry-Chocolate Breakfast Pastry

Review This Recipe

Ingredients

1 canPillsbury refrigerated crusty French loaf 4 tablespoonsLAND O LAKES Butter 1 teaspoongrated orange peel 1 cuphalved pitted dark sweet cherries* 1/4 cupHERSHEYS Mini Chips Semi-Sweet Chocolate 1/4 cupSmucker's Sweet Orange Marmalade

Directions

1. 1 Heat oven to 350F. Lightly spray 15x10-inch pan with sides with CriscoOriginal No-Stick Cooking Spray. Carefully unroll loaf of dough in pan; press

dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the

butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixtureover dough.

2. 2 Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area.Sprinkle small chocolate chips over cherries. Fold plain side of dough over cherries.Pinch edges of dough to seal. Cover top of folded dough with remaining cherries;

press into dough.

3. 3 In small microwavable bowl, microwave remaining 2 tablespoons of butter andmarmalade on High 15 to 30 seconds or until butter is melted; stir to blend well.

Carefully brush mixture over cherries and dough.

4. 4 Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.
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5. 5 Cut into 8 servings. Serve warm.

Ingredients

1 canPillsbury refrigerated crusty French loaf 1/2 cup (from 13.66-oz can) coconut milk 1 LAND O LAKES Egg 1 package (8 oz) cream cheese, softened 1 tablespoonsugar 1/2 teaspoonMcCormick Pure Almond Extract 1/2 cupflaked coconut 1/4 cupHERSHEYS Milk Chocolate Chips 1/2 cupFisher Roasted and Salted Almonds, chopped 1 jar (12 oz) Smucker's Cherry Preserves 3 tablespoonsLAND O LAKES Butter

GARNISH, IF DESIRED

Flaked coconut Fresh mint leaves

Directions

1. 1 Heat oven to 350F. Spray cookie sheet with Crisco Butter Flavor No-StickCooking Spray. Place dough, seam side down, on cookie sheet. Using sharp knife,

cut 5 diagonal 1/2-inch-deep slashes on top of dough. In small bowl, beat together


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coconut milk and egg. Lightly brush top and sides of loaf with egg mixture;

refrigerate remaining egg mixture.

2. 2 Bake 24 to 30 minutes or until golden brown. Transfer loaf to cooling rack. Cool5 minutes.

3. 3 Meanwhile, in medium bowl, beat cream cheese, sugar and almond extract withelectric mixer on medium speed until blended. Stir in coconut, chocolate chips andalmonds; set aside.

4. 4 Using sharp bread knife, cut thin slice off each end of loaf; discard. Cut loaf into 8thick slices. Cut each bread slice crosswise down center to within 1/4 inch ofbottom to form pocket. Spoon 2 rounded tablespoons cream cheese mixture into

each pocket. Press gently to close.

5. 5 Dip stuffed slices in reserved egg mixture. Spray 12-inch skillet generously withCrisco Butter Flavor Cooking Spray. Cook slices over medium-high heat about 4

minutes, turning once, or until golden brown.

6. 6 Meanwhile, in small saucepan over medium heat, stir together cherry preservesand butter until mixture is warm and butter is melted. Serve French toast slices,topped with warm cherry mixture. Garnish with coconut and mint.

8 servings

Chocolate and Caramel-Cinnamon Roll

Skewers

Ingredients

1 canPillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing 5 (12 or 10-inch) wooden skewers


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25 (from 14-oz bag) caramels, unwrapped 1 tablespoonmilk 3/4 cupFisher Chefs Naturals Chopped Pecans 3/4 cupHERSHEYS Milk Chocolate Chips 1 teaspoonCrisco Pure Vegetable Oil

Directions

1. 1 Heat oven to 350F. Line large cookie sheet with cooking parchment paper orspray with Crisco Original No-Stick Cooking Spray. Separate dough into 5 rolls;

reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer.

Place on cookie sheet.

2. 2 Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper undercooling rack. Transfer skewers from cookie sheet to cooling rack.

3. 3 Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirringoccasionally, until caramels are melted. Place pecans on piece of waxed paper.

Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll inpecans. Return to cooling rack.

4. 4 In small resealable freezer plastic bag, place chocolate chips and oil; seal bag.Microwave at MEDIUM (50%) 15 to 25 seconds or until softened. Gently squeezebag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle

chocolate crosswise over cinnamon roll strips.

5. 5 Place reserved icing in small resealable freezer plastic bag; seal bag. Microwaveon High 10 seconds or until softened. Gently squeeze bag until icing is smooth; cut

off tiny corner of bag. Squeeze bag to drizzle icing crosswise over cinnamon roll

skewers. Serve warm.

5 servings

Chocolate Quickie Stickies


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Fun For Kids

Ingredients

8 tablespoons (1 stick) butter or margarine, divided 3/4 cup packed light brown sugar 4 tablespoonsHERSHEY'S Cocoa, divided 5 teaspoonswater 1 teaspoonvanilla extract 1/2 cup coarsely chopped nuts (optional) 2 cans (8 oz. each) refrigerated quick crescent dinner rolls 2 tablespoonsgranulated sugar

Directions

1.

1 Heat oven to 350F.

2. 2 Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3tablespoons cocoa and water. Cook over medium heat, stirring constantly, just untilmixture comes to boil. Remove from heat; stir in vanilla. Spoon about 1 teaspoonful

chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter).

Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.

3. 3 Unroll dough; separate into 8 rectangles; firmly press perforations to seal. Meltremaining 2 tablespoons butter; brush over rectangles. Stir together granulated sugarand remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer

side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces.

Press gently into prepared pans, cut-side down.

4. 4 Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds.Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool

completely. 4 dozen small rolls.

NOTE: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350F.

Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed;

place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and

remove from pans, as directed above.

Orange-Cherry-Almond Pinwheels


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Ingredients

1/4 cupLAND O LAKES Unsalted or Salted Butter, softened 1 tablespoonalmond paste 1 EGGLAND'S BEST egg 1/8 teaspoonground nutmeg 1 tablespoonPillsbury BEST All Purpose Flour 1 can(8 oz.) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1/2 cupdried tart cherries 1/3 cupHERSHEY'S Premier White Chips Grated peel of 1 large orange(about 1 tablespoon) 1/4 cup plus 1 tablespoon Fisher Chef's Naturals Natural Sliced Almonds 1/2 cuppowdered sugar 2 tablespoonswhipping cream 1/8 teaspoonalmond extract

Directions

1. 1 In small bowl, beat butter, almond paste and egg with electric hand mixer untilmixture is smooth. Beat in nutmeg and flour.

2. 2 On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread buttermixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries,

baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over buttermixture to edges of dough; press in lightly.

3. 3 Starting at short end covered with butter mixture, roll up dough. Pinch and pressuncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper;

refrigerate 30 minutes.


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4. 4 Heat oven to 375F. Lightly spray cookie sheet with Crisco Original No-StickCooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll

into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17minutes or until golden brown.

5. 5 Meanwhile, in small bowl, mix powdered sugar, cream and almond extract withspoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with

remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookiesheet to cooling rack. Serve warm or cool. 8 rolls.

Chocolate Spiced Muffins

Ingredients

2-1/2 cupsall-purpose flour 1/4 cupHERSHEY'S Cocoa 2 teaspoonsbaking powder 1/2 teaspoonbaking soda 1/2 teaspoonsalt 1 cupmolasses 3/4 cuphot water 1/2 cup (1 stick) butter or margarine, melted 1/2 cuppacked light brown sugar 1 teaspoonground cinnamon 1 teaspoonground ginger 1/2 teaspoonground cloves 1/2 teaspoonground nutmeg 2 eggs, slightly beaten


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1-1/2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Powdered sugar(optional)

Directions

1. 1 Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with paper bakecups.

2. 2 Combine flour, cocoa, baking powder, baking soda and salt in medium bowl; setaside. Stir together molasses, hot water, melted butter, brown sugar, cinnamon,ginger, cloves and nutmeg in large bowl. Add eggs, stirring until blended. Stir in

dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill each

muffin cup about 2/3 full with batter.

3. 3 Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean.Cool in pan 10 minutes; remove to wire rack. Cool completely or serve whileslightly warm. Sprinkle with powdered sugar, if desired. About 2 dozen muffins.

Milk Chocolate Filled Crescents

Quick And Easy

Ingredients

12 HERSHEY'S BLISS Milk Chocolates, divided 1 can (8 oz.) refrigerated quick crescent dinner rolls


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Directions

1. 1 Heat oven to 375F. Remove wrappers from chocolates. Chop 4 chocolates intosmall pieces; place in small microwave-safe bowl. Set aside.

2. 2 Unroll dough to form 8 triangles. Place 1 chocolate at center of wide end of eachtriangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls,pointed side down, on ungreased cookie sheet. Curve into crescent shape.

3. 3 Bake 10 minutes or until lightly browned; remove from cookie sheet to wire rack.Meanwhile, microwave reserved chopped chocolates at MEDIUM (50%) 30seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at atime, stirring after each heating, until chocolate is melted and smooth when stirred.

Drizzle melted chocolate over warm crescents; allow to cool slightly. Serve while

still slightly warm. 8 crescents

breads and muffins hearsheys

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