Cream Cheese Rolls (Danishes)

Cream Cheese Rolls (Danishes)

Ingredients

Dough 1 (8 ounce) carton sour cream ½ cup sugar ½ cup butter or margarine 1 teaspoon salt 2 (1/2 ounce) envelopes active dry yeast ½ cup warm water (105° to 115°) 2 large eggs, lightly beaten 4 to 5 cups all-purpose flour	Cream Cheese Filling 2 (8 ounce) package cream cheese, softened ¾ cup sugar 1 large egg 2 teaspoons vanilla extract 1/8 teaspoon salt  *Beat all ingredients at medium speed with an electric mixer until blended.  Makes 2 ½ cups.
Glaze 2 cups sifted powdered sugar ¼ cup milk 2 teaspoons vanilla extract *Combine all ingredients.  Makes ¾ cup.

Method

1.                  Combine first 4 ingredients in a medium saucepan.

2.                  Cook over medium heat, stirring occasionally, until butter melts.  Let cool to 105° to 115°.

3.                  Combine yeast and warm water in a 2 cup liquid measuring cup, and let stand 5 minutes.

4.                  Combine sour cream mixture, yeast mixture, and eggs in a large bowl, stirring until blended.

5.                  Gradually stir in enough flour to make a soft dough.  (Dough will be sticky).

6.                  Cover and refrigerate 8 hours.

7.                  Divide dough into 4 equal portions.  Working with 1 portion at a time, turn dough out onto a floured surface, and knead 4 or 5 times.  Roll each into a 12 x 8 inch rectangle; spread with one fourth of *Cream Cheese Filling, leaving a ½ inch border around edges.  Roll up,  jellyroll fashion, beginning at long side.  Pinch seam to seal.  Cut into 1 inch slices; place slices 2 inches apart on a greased baking sheet.  Repeat procedure with remaining dough and filling.

8.                  Cover and let rise in a warm place (85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

9.                  Bake at 375° for 15 to 20 minutes or until lightly browned.  Remove to wire racks, and drizzle with *Glaze.  Makes 4 dozen.

Rolls or Danishes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from America’s Best Baking Recipes (October 1996) page 28 and 29.

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Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Comment:-

Recipe was a wonderful recipe to work with and is very delicious.

By Shirley-Ann

Pdf version of Cream Cheese Rolls (Danishes)

Fruit And Nut Fudge

Fruit And Nut Fudge

Ingredients

1 cup milk

4 cups granulated sugar

½ cup margarine or butter

1 teaspoon vanilla essence

¼ cup raisins or sultanas

¼ cup almonds, coarsely chopped

Method

1.                  Mix the milk and sugar together and leave to stand for 1 hour.

2.                  Then cook very slowly until sugar dissolves.

3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.

4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.

5.                  Remove from heat and add the vanilla essence, fruit and almonds.

6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman via webcam.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

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Please note that this particular recipe has 1/4 cup each of raisins, coconut and walnuts.

Cherry And Nut Cookies

Cherry and Nut Cookies

Ingredients

½ cup butter

½ cup Crisco

1 cup sugar

1 egg

1 teaspoon vanilla

½ teaspoon baking soda

2 ½ cups flour

½ teaspoon nutmeg

½ teaspoon grated orange rind

4 oz package of red cherries (chopped)

½ cup walnuts (chopped)

Method

1.                  Preheat oven at 375°.

2.                  Cream butter and sugar.

3.                  Add egg and vanilla.

4.                  Add alternatively cherries, nuts and the dry ingredients.

5.                  Scoop up about a tablespoon size of dough and roll into a ball.

6.                  Place onto cookie sheet and press with a fork.

7.                  Bake at 375° for about 6 to 8 minutes.

8.                  Remove cookies from the cookie sheets and cool on a rack.  Cool completely before storing.

Cookies prepared by Shirley-Ann Pearman

Photo taken via webscam Shirley-Ann Pearman

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Festive Holiday Fruit Cake

Festive Holiday Fruit Cake

Makes 1 large or 2 small fruitcakes

Ingredients

1 ½ cups (12 oz) Paradise Old English Mix 1 ½ cups (12 oz) Pineapple Wedges (assorted colors) 1 8 oz Red Cherries 1 8 oz Green Cherries 1 cup dried apples, coarsely chopped 1 cup pitted dates, coarsely chopped 2 cups currants or dark raisins 1 cup slivered almonds

1 cup walnut halves 1 ¾ cups all-purpose flour ¾ cup granulated sugar ¾ cup packed light brown sugar ½ cup butter or margarine, softened 5 eggs 2 tablespoons dark molasses 1 teaspoon ground cinnamon ½ teaspoon baking soda

Method

1.                  Pour ½ cup bourbon or rum over combined fruits and nuts in large bowl, let stand 2 to 3 hours, stirring occasionally.

2.                  Measure remaining ingredients into large mixing bowl.

3.                  Beat at low speed until blended, beat at high speed 3 minutes, scraping bowl occasionally.

4.                  Stir in fruit mixture.

5.                  Spread mixture evenly in greased 12 cup fluted or angel cake pan, or 2 greased 6 cup fluted cake pans.

6.                  Press mixture firmly into pan.  Bake in preheated 250° oven until toothpick inserted in center of cake comes out clean 3 to 3 ½ hours completely.

7.                  Garnish with whole cherries, pineapple and nuts.

Peanut Butter And Milk Chocolate Chip Cookies

Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman

Lemon and Meringue Pie

Lemon and Meringue Pie 

Makes 1 Pie

Pastry 

Plain Pastry 

For one single-crust pie or 4 to 6 tart shells 

1½ cups sifted all-purpose flour

½ teaspoon salt

½ cup shortening

4 to 5 tablespoons cold water  

1.                  Sift flour and salt together.

2.                  Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas.)

3.                  Sprinkle 1 tablespoon water over part of mixture.

4.                  Gently toss with fork.

5.                  Push to side of bowl.

6.                  Repeat till all is moistened.

7.                  Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)

8.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.

9.                  Roll from center to edge till 1/8 inch thick.  

To bake single-crust pie shells: 

Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork.  (If filling and crust are baked together, do not prick.)  Bake at 450° for 10 to 12 minutes or till golden.

Pie Filling 

1.                  Mix contents of package (1 My-T-Fine Pudding & Pie Filling - Lemon) with ½ cup sugar and ¼ cup water.  Stir in 2 egg yolks and 2 cups of water.

2.                  Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.  Cool 5 minutes stirring twice.

3.                  Pour into 8 or 9 inch baked pastry crust (not recommended for crumb crusts).  Top with meringue if desired.  

Meringue Topping

1.                  Beat 2 egg whites and ¼ teaspoon cream of tartar until foamy.  Gradually beat in ¼ cup sugar, beating until soft peaks form.

2.                  Spread meringue over hot pie filling sealing well to crust.

3.                  Bake a 350° for 10 to 12 minutes or until light brown.  Cool to room temperature.  Refrigerate 3 to 4 hours. 

Lemon and Meringue Pie baked by Shirley-Ann Pearman, photography by Shirley-Ann Pearman as well. 

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Cinnamon Raisin Scones

Cinnamon Raisin Scones

Ingredients

2 cups flour

2 tablespoons sugar

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

4 teaspoons baking powder

¼ cup butter (substituted with canola oil)

1 cup raisins

2/3 cup milk  

Method

1.      Preheat oven to 400°. 

2.      Blend the flour, sugar, spices and baking powder together.  

3.      With a fork or two small knives cut the butter into the dry ingredients until the mixture is crumbly and looks like small peas. 

4.      Add the raisins. 

5.      Add milk and mix.  (in the case of substitute with canola oil add oil to milk).   

6.      Knead lightly, folding in half each time.  Pat into a round about ¾ inch (2 cm) thick.  

7.      Place on an ungreased baking sheet.   

8.      Score into eight equals wedges.  

9.      Brush with milk.   

10.  Bake near the top of the oven for 12 to 15 minutes, until crisp and golden. 

(Recipe on the bag of Lantic Granulated Sugar)

Cinnamon Raisin Scones were prepared by Shirley-Ann Pearman, as well as the photography.

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