Super Simple Cheese Danish
Wednesday, August 20, 2008 1:20If you enjoy these recipes, you may want to subscribe to my RSS feed.
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Looking for a home made dessert on the fly? Try this out:
16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.
Your page is now on StumbleUpon! says:
August 21st, 2008 at 12:58 pm
NJ Heart Doctors says:
August 23rd, 2008 at 9:42 am
Sounds yummy! Can’t wait to make it and taste it, thanks for sharing.
IE FOOD says:
August 23rd, 2008 at 3:54 pm
I want to make this!!!
Vickie says:
August 27th, 2008 at 7:52 pm
Hi,
Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:
- Momma’s homemade spaghetti sauce
- The tastiest organic Italian soup for fall weather
- Gelato to chill for
- Holidays in the homeland…the most authentic – and delicious – Italian holiday dish
If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com. Thanks!
Hawaii Vacations says:
November 25th, 2008 at 12:00 pm
I made this, but I substituted Hawaiian pineapple chunks diced into very small pieces for the raspberry jam. Came out great!