Recipe Type: Desserts

1. Preheat the oven to 350 degrees. Beat softened butter with Southern Roots’ bag number one for 3 minutes with an electric mixer. Add egg and vanilla, and beat. Gradually add bag number two, and beat until soft dough forms.
2. Using a medium cookie scoop, drop dough onto an ungreased cookie sheet 2 inches apart. Bake for 8-9 minutes. Allow to cool 1 minute before removing from the cookie sheet. Cool completely, and store in an airtight container.

Toast pecans by placing in a single layer on a cookie sheet and baking in a 300-degree oven for 15 minutes. Watch closely to make sure the pecans don’t burn. Set aside, and allow to cool. Chop pecans into pieces.

Preheat the oven to 325 degrees.

Cream the butter, salt, cinnamon, nutmeg, and sugar with a mixer for 2 minutes, until creamy. Add the eggnog, blend for 1 minute. Blend in vanilla. Add the flour ½ cup at a time and mix until the dough starts to come together, about 3-4 minutes. Fold in the pecans. The dough will be firm.

Form 1-inch balls with a dough scoop or with your hands. Place on a parchment-lined baking sheet. Bake 12-15 minutes or until done. Check for a light brown bottom on the cookies.

Allow cookies to cool, then roll in powdered sugar.

In a large bowl, mix together cake mix, 1 cup of the flour and yeast. Add water, then blend with a mixer on medium speed for 2 minutes until thoroughly combined. Stir in remaining flour to form a soft dough. The dough will be sticky as you turn it out onto a floured board. Knead gently several times.

Place in a buttered bowl. Place in a warm area, cover bowl and let rise until doubled in size, about 2 hours.

In a small bowl, combine brown sugar and cinnamon.

Punch down dough, then turn out onto floured board. Roll into an 18-by-10-inch rectangle. Brush with melted butter, leaving sides bare. Sprinkle dough with brown sugar mixture. Roll dough, starting with long side. Cut into 12 slices for traditional cinnamon rolls, 6 slices for jumbo rolls. Place rolls in a buttered 9-by-13-inch baking pan. Cover with a kitchen towel, then let rise in a warm area until nearly doubled, about 1 hour.

Preheat the oven to 350 degrees. Bake until just beginning to brown, about 15 to 20 minutes. Cool completely before frosting.

To make the frosting, beat butter and cream cheese until smooth. Add powdered sugar, 1 cup at a time until combined. Add vanilla, blending well. Drizzle or spread frosting over rolls and serve.

1. Line an 8-by-8-inch pan with parchment paper.
2. In a medium-size heavy saucepan, melt chocolate chips with condensed milk and peanut butter. Melt over low heat, stirring until melted and smooth. Remove from heat.
3. Add pretzels and peanuts, folding to combine.
4. Spread fudge mixture into prepared pan. Top with reserved 1 tablespoon each of chopped pretzels and peanuts.
5. Refrigerate until set, about 2 hours. Pull out and cut into squares. Store leftovers in the refrigerator.

1. Cream together granulated sugar, butter, vanilla and eggs. Add sour cream.
2. Mix together flour, salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat the oven to 375 degrees. Roll out on a lightly floured surface to 1/4-inch thick. Cut out cookies. Bake on a lightly greased cookie sheet for 10 – 12 minutes.
5. To make frosting: In a small bowl, with a mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add vanilla, salt and confectioners sugar. Beat until well blended. Color as desired and frost cooled cookies.

1. Grease an 8-inch round or square cake pan. Preheat the oven to 350 degrees.
2. In a small bowl, whisk 1 cup sugar, cinnamon and allspice. Sprinkle in the pan.
3. With an electric mixer, combine butter and 1 cup sugar, beating until light and fluffy. Add egg and vanilla, mixing until incorporated.
4. In a small bowl, whisk flour, baking powder and salt. Blend into butter mixture. On low speed, beat in milk until the batter is smooth.
5. Place apple slices and cranberries in a pan, arranging on top of the sugar-cinnamon mixture. Spoon batter over apple and cranberries. Bake for 30 minutes or until a wooden pick comes out clean.
6. Cool in pan on a wire rack for 10 minutes. Then, using pot holders, turn out cake onto a large plate or platter.

1. Place cubed watermelon pieces in the freezer for at least 6 hours. The watermelon should be completely frozen. The easiest way to do this is to place the cubes on a lined baking sheet, so that each piece can fully freeze.
2. Place watermelon in the bowl of a food processor. Add honey and lime juice. Pulse three or four pulses at a time until you achieve the texture of a sorbet. You will want to scrape down the sides of the bowl occasionally to make sure all is combined.

1. In a large bowl, combine blueberries, sugar, flour and juice of 1 lemon. Place in a buttered 8- or 9-inch square baking dish.
2. To make the topping, in a medium bowl, combine butter, brown sugar, flour, oats and cinnamon. Use two forks to blend butter into flour mixture. Mix in pecans. Sprinkle mixture over blueberries.
3. Bake in a preheated 375-degree oven for 35-40 minutes or until golden and bubbly. Let cool, then serve with Braum’s Homestyle Vanilla Ice Cream.

1. Cook frozen peach cobbler according to package directions. Remove from oven and let cool completely about 2 hours.
2. In a mixing bowl, beat cream, sugar, and vanilla on medium-high speed until it achieves a light and fluffy consistency.
3. In a small bowl, combine peach preserves and water. Microwave 20 seconds, then stir to thin out the preserves.
4. Wash and cut strawberries into small pieces and coat in the preserves mixture. – Cut cooled cobbler into small pieces.
5. Assemble trifles in small glass jars or, to serve family style, assemble in a trifle dish or glass bowl. Layer ingredients in thirds, starting with cobbler, then whipped cream, then preserves.

1. For Brownies:
   – Preheat oven to 350 degrees. Grease bottom only of a medium-sized 9-by-13- inch pan. Add brownie mix, eggs, water and oil to a large mixing bowl, and mix using spatula. Do not over mix.
2. Spread the batter evenly into the baking pan. At this point, tamp the pan on the counter surface to help in evening out the batter. Top with the chopped pieces of dark chocolate. Bake in oven for 18 to 20 minutes.
3. For Sauce:
   – In a small saucepan, add the sugar, butter, cream and liqueur. Slowly bring to a simmer stirring until a smooth creamy consistency, about 7 to 10 minutes. Remove from heat, and add the cherry filling, stirring to fully incorporate. Pour sauce over brownies.