danish
Danish
Source: old Pepperidge Farm recipe book
Makes 24 to 30
3/4 cup milk, scalded
1/3 cup granulated sugar
2 teaspoons salt
1/3 cup butter
2 packages yeast
1/4 cup lukewarm water
1/2 teaspoon almond extract
3 eggs, beaten
4 1/2 cups all-purpose flour
1 cup butter
Filling
Canned apple, cherry or blueberry pie filling or
choice of fillings (recipes follow)
1 cup granulated sugar
2 tablespoons cinnamon, or less if desired
Combine scalded milk, sugar, salt, and butter and cool to lukewarm.
In a large bowl, dissolve yeast in lukewarm water. Stir in almond extract and beaten eggs. Add lukewarm mixture to yeast and then add egg mixture. Gradually add flour. Place dough in a greased 9 x 13-inch pan. Chill in refrigerator, covered, for 1 to 2 hours.
Turn chilled dough onto a floured board. Roll to 12 x 16 inches. Spread 1/3 cup butter over 2/3 of dough. Fold unspread portion over half of the remaining dough. Fold over remaining third. Repeat this procedure twice more rolling to 12 x 16-inches each time. Return dough to refrigerator and chill overnight.
When ready to bake: Divide dough in half. Roll to 14 x 9 inches. Cut into strips, with a pastry cutter, 14 x 3/4 inches. Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet.
Fill shells with choice of pie filling or fillings below.
Combine sugar and cinnamon and sprinkle over pastries. Cover and let rise in warm place, until doubled.
Bake at 375 degrees F for 12 minutes. If desired, drizzle or frost with Butter Cream Frosting.
Fillings for Danish Pastries:
Vanilla Custard Filling
1 cup light cream
1 tablespoon all-purpose flour
2 egg yolks
2 tablespoons granulated sugar
2 teaspoons vanilla extract
In a saucepan, combine cream, flour, egg yolks, and sugar. Cook over low heat, stirring occasionally, until thickened and smooth. Add vanilla and cool.
Almond Filling
1 (8 ounce) can almond paste
1 cup confectioners sugar
1 egg
Mix together until well blended.
Cream Cheese Filling
8 ounces cream cheese, softened
1 egg, beaten until thick
1/2 cup granulated sugar
Vanilla extract, to taste
Beat softened cream cheese. Beat egg until thick then add sugar and vanilla extract. Add this to cream cheese and mix well.
Butter Cream Frosting
1/2 cup butter, softened
1 cup confectioners sugar, sifted
Cream together until smooth.
Truth is beautiful and divine no matter how humble its origin. — Michael Pupin
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cinnamon cream cheese squares
Cinnamon Cream Cheese Squares
2 (8 ounce) tubes refrigerated crescent rolls
16 ounces cream cheese, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 cups butter or margarine, melted
1 teaspoon ground cinnamon
Unroll one tube of dough and place in a lightly greased 13 x 9-inch baking pan. Seal seams and perforations; set aside.
In a mixing bowl beat cream cheese, 1 cup of sugar and vanilla extract until smooth. Spread over dough.
Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350 degrees F for 30 minutes or until done. Cool; cut into squares.
Yields about 3 dozen.
I think and think for months and years. Ninety-nine times, the conclusion is false. The hundredth time I am right. — Albert Einstein
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french breakfast puffs
French Breakfast Puffs
1 cup granulated sugar, divided
1 egg
1/3 cup shortening
1 1/2 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon ground cinnamon
Melted butter
With mixer, cream 1/2 cup sugar, the egg and shortening. Sift together flour, baking powder, salt and nutmeg. Add creamed mixture alternately with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full with batter. Bake at 350 degrees F for 20 to 25 minutes.
When removed from oven, dip puffs, while hot, in melted butter and roll in mixture of cinnamon and remaining sugar. Freezes well.
Serve hot or cold.
Makes 12.
Blow, blow, thou winter wind Thou art not so unkind, As mans ingratitude. — William Shakespeare
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cappuccino sticky buns
Cappuccino Sticky Buns
Butter for greasing pan, plus 1/4 cup (1/2 stick) melted
butter or margarine, divided use
1 (.82 ounce - 1 serving) envelope dry cappuccino drink mix
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 loaf frozen bread dough, such as Bridgford, thawed
according to package directions
Lightly grease one 9-inch pie pan; set aside.
Mix together cappuccino mix, sugar and cinnamon; set aside.
Sprinkle pecans over bottom of prepared pan.
Divide thawed dough into 12 equal pieces. Roll each piece of dough in melted butter, then in sugar mixture. Coat well. Place coated dough in single layer in pan. Let rise until double in size.
Meanwhile, 15 minutes before baking, preheat oven to 350 degrees F. Bake 25 to 30 minutes or until rolls are golden brown and cooked through. Remove from oven and invert on serving dish to cool.
Form follows function. — Louis Henri Sullivan
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california walnut early morning cookies
California Walnut Early Morning Cookies
These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness.
1 1/2 cups (3 sticks) butter
3 1/3 cups packed brown sugar
3/4 teaspoon vanilla extract
5 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups dates or raisins
1/2 cup plus 1 tablespoon applesauce
1 small can crushed pineapple
2 1/2 tablespoons maple flavoring
1 cup plus 2 tablespoons nonfat dry milk
1 tablespoon baking soda
5 cups oatmeal
3 cups chopped California walnuts
Preheat oven to 350 degrees F.
Cream butter, applesauce and sugar in a large bowl. Add crushed pineapple with juice, vanilla and maple flavoring.
Combine flour, dry milk, cinnamon, baking soda and salt. Blend into creamed mixture.
Blend in oats, dates or raisins and California walnuts. Drop dough in round tablespoons onto baking pan. Flatten slightly.
Bake for 12 to 15 minutes.
Makes 50 (2-inch) cookies.
The shrewd guess, the fertile hypothesis, the courageous leap to a tentative conclusion-these are the most valuable coins of the thinker at work. But in most schools guessing is heavily penalized and is associated somehow with laziness. — Jerome Seymour Bruner
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biscuit bubble ring
Biscuit Bubble Ring
Posted by kdipaolo at recipegoldmine.com May 5, 2001
12 pieces bacon, fried and crumbled
1/2 cup Parmesan cheese
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
2 (10 ounce) cans Hungry Jack biscuits, cut in fourths
1/2 cup butter, melted
Combine the first four ingredients and toss with biscuit pieces. Put in a greased, fluted tube pan and drizzle with butter. Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
All progress is precarious, and the solution of one problem brings us face to face with another problem. — Martin Luther King, Jr.
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cottage cheese breakfast rolls
Cottage Cheese Breakfast Rolls
Posted by Rudy2 at recipegoldmine.com May 14, 2001
1/2 cup (1 stick) margarine, softened
1 (12 ounce) carton cottage cheese
Stir together and add 2 cups flour. Blend together and refrigerate overnight. Divide into two halves and then roll them into two circles. Cut into 10 pie-shape pieces per each circle. Roll up each piece, beginning with wide end, into crescent shape and place on greased cookie sheet. Bake at 350 degrees for 20 minutes.
Frosting
3 ounces cream cheese, softened
1/4 cup butter
2 cups powdered sugar
Blend ingredients together in a bowl. Frost rolls still while warm.
Every man dies. Not every man lives. — Tim Robbins
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cheese stollen
Cheese Stollen
1 (8-count) package refrigerated crescent rolls
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
Cinnamon
1 tablespoon lemon juice
1 egg
1 tablespoon flour
Heat oven to 350 degrees F.
Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push seams together so that cheese mixture will not run through to pan. Mix remaining ingredients until smooth. Spread over crescent rolls, pushing cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon. Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a little then fall. Drizzle with a glaze of confectioners sugar and milk while still a little warm. Cool and serve.
Hindsight is always twenty-twenty. — Billy Wilder
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cheese strudel
Cheese Strudel
1 pound Monterey jack cheese
4 ounces green chiles, chopped
1 quart large curd cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 cup butter, melted
10 eggs, well beaten
Grate cheese, Add chiles and cottage cheese. Sift flour and baking powder. Add to mixture. Add remaining ingredients and mix well. Pour into well-greased 3-quart oblong baking dish. Bake 15 minutes at 400 degrees F and then 30 minutes at 350 degrees F.
Serves 8.
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sticky buns
Sticky Buns
2 loaves frozen bread, thawed
2 cups firmly packed brown sugar
1 large box instant vanilla pudding
1/2 cup butter, softened
1 teaspoon cinnamon
Nuts (optional)
Tear 1 loaf thawed bread into irregular pieces and place in a buttered 13 x 9-inch pan. Sprinkle the mixture of brown sugar, pudding and cinnamon over the brad pieces. Tear up the second loaf of thawed bread and layer on top. Cover with a wet towel and let rise about 4 hours.
Bake at 350 degrees F for 30 minutes. Turn upside down immediately. Nuts and raisins may be added with the brown sugar layer.
Make money, money by fair means if you can, if not, but any means money. — Horace
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