This is a different version of the cheese danish...my favorite kind...the one that requires little work out of me!
Serves 8 (1 danish each)
1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted
Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
27 March 2010
26 March 2010
Pumpkin Cheesecake
Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
Cinnamon Apple Coffee Cake
Another favorite around here, especially because I use a cake mix in place of making it from scratch...fantastic to make up the day before & enjoy on a rushed morning or to take in to work, sunday school, or church to share.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
25 March 2010
Cinnamon Swirl Bread with Glaze
weekends are great for making up a loaf of bread for the week ahead...use the left overs (or make it just for this reason) to make up fantastic cinnamon swirl french toast!
2 Tbs butter, room temp
1/3 c + 1 Tbs milk
1/4 c warm (110 degree) water
1 pkg yeast
3 Tbs sugar
2 lg eggs
2 1/4 c flour
1 tsp cinnamon
In a small glass measuring cup or bowl, combine 110 degree water, a pinch of salt & the yeast. stir gently to mix, then set aside to "proof" (it will "grow" & get kind of fluffy as the yeast becomes active). If this doesn't happen, you need to do it again, double check your water temp & make sure your yeast is w/in its date!
Heat 1/3 c milk + 2 Tbs butter till bubbles form on sides. Remove from heat & set aside.
In mixer with dough hook, combine flour, 1 heaping T sugar & dash of salt.
Lightly beat 1 egg & add to milk mixture that has been cooling. Slowly add to flour, beating on low. Slowly add in yeast mixture.
Remove dough & knead till silky smooth (may add more flour if needed to keep dough from being too sticky)
Transfer to buttered bowl, cover & let rise for 1 hour. Punch down, knead until silky smooth again. Roll out ot 8 1/2" x 12" Brush with 3 Tbs melted butter, sprinkle with cinnamon & sugar (be generous). Roll up & pinch to seal seam. Place seam side down in pan, cover & let rise for 30 minutes.
GLAZE:
1 egg & 1 Tbs milk...whisk together & brush over risen dough.
Bake until golden brown & bottom sounds hollow, about 40 minutes in a 350 oven
Remove from oven & let cool in pan 10 min. before taking out & letting finish cooling on wire rack. Give it at least 10 minutes on wire rack before slicing if you are needing to sample the warm, fresh from the oven, bread!
2 Tbs butter, room temp
1/3 c + 1 Tbs milk
1/4 c warm (110 degree) water
1 pkg yeast
3 Tbs sugar
2 lg eggs
2 1/4 c flour
1 tsp cinnamon
In a small glass measuring cup or bowl, combine 110 degree water, a pinch of salt & the yeast. stir gently to mix, then set aside to "proof" (it will "grow" & get kind of fluffy as the yeast becomes active). If this doesn't happen, you need to do it again, double check your water temp & make sure your yeast is w/in its date!
Heat 1/3 c milk + 2 Tbs butter till bubbles form on sides. Remove from heat & set aside.
In mixer with dough hook, combine flour, 1 heaping T sugar & dash of salt.
Lightly beat 1 egg & add to milk mixture that has been cooling. Slowly add to flour, beating on low. Slowly add in yeast mixture.
Remove dough & knead till silky smooth (may add more flour if needed to keep dough from being too sticky)
Transfer to buttered bowl, cover & let rise for 1 hour. Punch down, knead until silky smooth again. Roll out ot 8 1/2" x 12" Brush with 3 Tbs melted butter, sprinkle with cinnamon & sugar (be generous). Roll up & pinch to seal seam. Place seam side down in pan, cover & let rise for 30 minutes.
GLAZE:
1 egg & 1 Tbs milk...whisk together & brush over risen dough.
Bake until golden brown & bottom sounds hollow, about 40 minutes in a 350 oven
Remove from oven & let cool in pan 10 min. before taking out & letting finish cooling on wire rack. Give it at least 10 minutes on wire rack before slicing if you are needing to sample the warm, fresh from the oven, bread!
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