Tuesday, April 2, 2013
EASY CHEESE DANISH
Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.
Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.
Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.
Drizzle for top:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.
Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.
Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.
Drizzle for top:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Okay, i have not been good about doing this...have had family tragedy, still not a 100% but have to try to get back to life...been doing a lot of crocheting but spring has sprung ad i am going to get this blog going if for no other reason than my own sanity. Peeps be patient, going to post some cute patterns in the next day or two and also some great recipes i have been finding on Pinterist...love that site. It is good to be back.
Melissa
Melissa
Monday, October 1, 2012
Thursday, August 16, 2012
Shop my AVON store!
Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click
Shop my AVON store!
Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click
Wednesday, August 1, 2012
Apple Crisp in slow cooker,,,,from MR. FOOD
This Apple Pecan Crisp is a definite favorite in our Test Kitchen. Maybe because the warm, sweet crisp melts the vanilla ice cream for the taste of old-fashioned comfort that everyone loves.
Serves: 6
Preparation Time: 10 min
Cooking Time: 2 hr
Ingredients
- 5 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
- 2 tablespoons lemon juice
- 3/4 cup all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup chopped toasted pecans
- Vanilla ice cream
Instructions
- Place apples in a lightly greased 5- to 6-quart slow cooker; drizzle with lemon juice, and toss to coat.
- Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or 2 forks until mixture resembles coarse meal; sprinkle over apples.
- Cover and cook on HIGH setting 2 to 3 hours, until apples are tender. Sprinkle with pecans. Serve warm with ice cream.
Read more at http://www.mrfood.com/Misc-Desserts/Apple-Pecan-Crisp-4067/ml/1#rglegihphrLXJh96.99
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