Help With Baking Your Holiday Tr eats Is Just A Phone Call Away (NAPSA)—Whetherfollowing a treasured family recipe or trying something new, many newcomers mistakenly see baking as an intimidating challenge. Fortunately, thanksto a professionally staffed holiday baking hotline, you'll never haveto tackle these tasks on your own again. The bakinghotlineis staffed by trusted, test-kitchen experts who are ready to answer your baking questions throughout the holiday season andtheentire year. The holiday hotline numberis 1-866-430-KAROandis open from 9 amd p.m. CT, Monday through Holiday pies, oh my. Sharing the recipe for these Mini Apple Pies as a Friday. gift is sure to be a big hit this holiday season. To addto yourcollectionof holiday recipes, here is one for Mini 1 teaspoon sugar lid makesa great template). Apple Pies that can be given as Preheat oven to 400 F. Cut out center of crust with a gifts and one for Sour Cream Rolls For crust: Mix flour and salt small decorative cookie cutter. that are sure to become a family in large mixing bowl. Pour oil Carefully peel crust from favorite. and water into measuring waxed paper and place onfillcup—donotstir. Add liquidsall ing. Repeat with remaining Mini Apple Pies at once to flour mixture. Stir jars. (Only about half of the Yield: 6 pies with a fork until just moist- crust will be used. Place in a Minipies areall the rage! ened. Form doughinte ball. large plastic bag te freeze for Prep Time: 30 minutes Roll between 2 sheets of later use.) Bake Time: 20 to 25 minutes Crust 1% cupsall-purpose flour % teaspoon salt % cup Mazola Corn Oil 3 tablespoons cold water Apple Filling 4 to 5 large apples, peeled, cored and chopped (about 6 cups) % cup sugar 1 tablespoon Argo Corn Starch 2 teaspoons Spice Islands Ground Saigon Cinnamon. 1 tablespoon Karo? Dark Corn Syrup 2 tablespoonsapple juice 6 wide-mouthed, %- pintjelly jars waxed paper, forming a 14x 12- inch rectangle. Note: Dampen. work area by wiping with a wet dishcloth to prevent wax paper from slipping. Place waxed paper-covered crust on a baking sheet and refrigerate until ready to use. Forfilling: Combine apples, and bake for 40 to 45 minutes at 400 F. Sour Cream Rolls Prep Time: 15 minutes Rise Time: 1 hour Bake Time: 15 to 18 minutes Makes 12 rolls 2\ cupsall-purpose flour 2 tablespoons sugar 1 envelope Fleischmann’'s RapidRise Yeast 1 teaspoonsalt % cup sour cream % cup water 2 tablespoonsbutter or margarine 1 egg Combine 1% cupsflour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 F). Add to flour mixture. Beat 2 minutes at medium speedof electric mixer, scraping how]occasionally. Add egg and remaining 1’ cupsflour to makea soft batter. Spoon evenly into 12 greased (24-inch) muffin cups. sugar, corn starch, cinnamon, corn syrup and apple juice in Cover; let rise until doubled in size, about 1 hour. a large bowl. Mix until all applesare coated. Spray inside of jar with cooking spray. Portion apples into jars, filling to the top. Remove top layer of waxed paperfrom pie crust. Cut a circle the size of the jar (the jar Sprinkle pies with 1 teaspoon sugar. Place pies on a baking sheet. Bake for 20 to 25 minutes until crust is lightly browned andapplesare tender. Freezer Tip: Place lid on unbaked pies and freeze. To bake, remove from freezer and removelid. Place in cold oven Bake at 400 F for 15 to 18 minutes or until golden brown. Remove from pans; cool on wire rack. These Sour Cream Rolls are sure to becomefamily holiday favorites. For more seasonal recipes and bakingtips, visit www.Breadworld. com and www.Karosyrup.com.
