Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

St. Michael Parish’s “Baking Bread Together II”

Sweet Smoky Rolls

by Linda Reinthaler

1pound cocktail smokies (mini smoked sausages)

28 count Pillsbury rolls

1/2cup butter or margarine

1/3cup chopped pecans

3tablespoons brown sugar

3tablespoons honey

In a microwave bowl, mix margarine, pecans, sugar and honey. Microwave for 1 minute or until butter melts, stir. Pour into 9- by 13-inch baking dish. Spread over bottom of dish; set aside. Take 1 crescent roll triangle and cut into 3 triangles. Do to all. Roll each smokie into the triangle and set single file on top of sauce mixture in baking dish. Bake at 400 degrees for 15 to 18 minutes, until lightly brown.

Berry Pizza

by Jill Scharf

1cup all-purpose flour

1/4cup confectioners’ sugar

1/2cup cold butter or margarine

1/2cup chopped pecans

1 8 ounce cream cheese, softened

1egg

1/3cup sugar

Topping:

1/2cup sugar

13/4cups frozen mixed berries

2tablespoons cornstarch

1/4cup water

21/2cups fresh strawberries, sliced

2cups fresh blackberries

2cups fresh raspberries

1cup fresh blueberries

In a bowl, mix flour and confectioners’ sugar. Cut in butter until crumbly; stir in pecans. Press into ungreased 12-inch pizza pan. Bake at 350 degrees for 12 to 14 minutes. In bowl beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8 to 10 minutes. Cool to room temperature. To make topping, process mixed berries and sugar in blender. In saucepan combine cornstarch and water until smooth; add mixed berry mixture. Bring to a boil; cook and stir 2 minutes. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over cream cheese layer. Arrange fresh fruit on top. Refrigerate 2 hours before slicing. Yields 10 to 12 servings.

TO OBTAIN a copy

To get a copy of St. Michael Parish’s “Baking Bread Together II,” stop by the parish office, 300 N. Broad St., Canfield, open Monday through Friday from 9 a.m. to 4 p.m. The cost is $10, but to have a copy mailed to you, include an additional $5 for shipping and handling. For information contact Lynda Fuller, chairman of the cookbook committee, by calling 330-533-6019.