Posted by bettyboop50 at recipegoldmine.com April 30, 2001

Danish
3 ounces cream cheese
1/2 teaspoon almond extract
1/4 cup confectioners’ sugar
1 tablespoon chopped almonds
1 (10 ounce) can refrigerated pizza dough
1 egg white
1/2 teaspoon water

Glaze
1/2 cup confectioners’ sugar
1/4 teaspoon almond extract
2 teaspoons milk

Preheat oven to 425 degrees F. Coat a cookie sheet with nonstick spray and set aside.

In a small bowl beat the cream cheese, almond extract and confectioners’ sugar until smooth. Stir in chopped almonds and set aside.

Open the can of dough and roll into a rectangle. Spread the cream cheese mixture over the dough to within 1/4-inch of the edges.

Start at one end and roll up, firmly pinching the edges and ends to seal. Slice crosswise into 20 small cylindrical pieces. Place on prepared cookie sheets.

In a small bowl combine egg white and water mixing to combine, brush over rolls and bake for 12 minutes or until golden brown.

In a small bowl, blend the confectioners’ sugar, almond extract and milk until smooth. Drizzle 1/2 teaspoon over each warm roll. Serve warm.

Source: Jan Taylor

1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/2 pound sliced cooked ham
1/2 pound sliced cooked turkey
1 cup (4 ounces) shredded Cheddar cheese

Thaw pastry sheet at room temperature for 30 minutes.

Preheat oven to 400 degrees F.

Mix egg and water and set aside.

Unfold pastry on lightly floured surface. Roll into 16 x 12-inch rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1 inch of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Bake 25 minutes or until golden.

Slice and serve warm.

Cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
1/4 cup chopped walnuts

Cream Cheese Frosting
2/3 cup tub-style light cream cheese, chilled
1 1/4 teaspoons vanilla extract
3 1/2 cups confectioners’ sugar

Preheat oven to 375 degrees F.

Coat two 8-inch round cake pans with cooking spray, and dust pans with 1 tablespoon flour.

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.

Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl.

Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer.

Add to flour mixture, stirring just until moist. Stir in carrot.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.

Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake.

Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.

Cream Cheese Frosting: Beat cream cheese and vanilla extract in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill. Yields 1 2/3 cups.

Yield: 16 servings

Per serving: Calories: 329( 21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg

7 WW points

2 (8-count) cans refrigerated crescent rolls
8 ounces cream cheese, softened
1 egg, separated
1 cup granulated sugar
1 teaspoon vanilla or almond extract
1 can fruit pie filling
Confectioners’ sugar (optional)

Unroll and place one package roll dough on 9 x 13 inch pan. Blend softened cream cheese, egg yolk, sugar, and extract. Spread mixture on top of layer of roll dough. Top with pie filling. Unroll and place second package of roll dough over pie filling. Brush lightly with egg white. Bake at 350 degrees F for 25 to 30 minutes. Dust lightly with confectioners’ sugar or drizzle with a glaze.

Posted by Cookin’ Dad at recipegoldmine.com 7:41:57am 9/29/02

Source: Posted on TSR by Snoot – Aug. 6, 2000

This recipe was delicious. I have a slightly similar one that uses Tabasco sauce instead of the cayenne pepper. However, the combination of the cayenne pepper and garlic cloves make this recipe more than just a cut above what I have been using. As you mentioned, this dish has a slight kick, but it wasn’t so strong that my kids wouldn’t eat it.

The only thing that I did differently was use freshly grated parmesan cheese. Thanks for an excellent potato recipe and hope all is well with you and your family in Europe assuming that you are still there.

Regards, Cookin’ Dad

6 medium potatoes
4 cloves garlic
1 teaspoon salt
1/3 cup vegetable oil
2 teaspoons cayenne
1/4 cup parmesan cheese

Scrub potatoes, then slice lengthwise into 4 wedges. Leave skins on.

Crush garlic cloves with salt, then combine with the oil, cayenne and parmesan cheese.

Toss potato wedges in the oil mixture until evenly coated. Arrange on a rimmed baking sheet. Bake at 375 degrees F for 40 – 50 minutes, or until potatoes are tender and golden brown.

1 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
3/4 cup flour
1/4 to 1/3 cup raspberry jam

Preheat oven to 350 degrees F. Grease muffin cups.

Combine 1 cup flour, baking soda, baking powder and salt; set aside.

Beat cream cheese, butter and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla extract. Add the dry ingredients, alternating with the milk. Add the additional 3/4 cup flour until well combined Spoon batter into prepared muffin cups. Spoon 2 dollops jam on top of each muffin. Swirl jam into batter with wooden pick or small knife. Bake for 20 to 25 minutes. Do not over-bake!

2 cans crescent rolls
16 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
Cinnamon and sugar

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Open one can of crescent rolls, separate and lay rolls flat on baking dish without sealing seams.

Cream sugar, cheese and vanilla extract, then spread on top of crescent dough.

Open another can of rolls, separate and lay them on top of cheese. Sprinkle generously with sugar and cinnamon. Pour melted butter on top. Bake until golden brown, 35 to 45 minutes. Cool and cut into squares.

1 (8 ounce) can crushed pineapple, undrained
1/2 cup granulated sugar
1 small box orange gelatin
1/2 cup sharp grated cheese
2/3 cup pecans, chopped
1 cup frozen whipped dessert topping, thawed

Bring pineapple, sugar and water to a boil. Dissolve gelatin in hot mixture. Cool in refrigerator until it is the consistency of egg whites.

Add cheese and nuts. Fold in dessert topping. Pour into individual salad molds or one large mold. Refrigerate until set.

Source: Savor The Moment – Junior League of Boca Raton

1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese, softened
2 eggs
1 (4 ounce) can chopped green chiles
2 fresh jalapenos, chopped
4 ounces Colby cheese, shredded
4 ounces Monterey jack cheese, shredded
1/4 cup sour cream

Garnish
Chopped green scallions
Chopped tomatoes
Sliced black olives

Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan. Bake at 325 degrees F for 15 minutes.

Beat the cream cheese and eggs. Mix in the green chiles, jalapenos and cheeses. Pour over the baked layer. Bake at 325 degrees F for exactly 30 minutes. Cool for 5 minutes.

Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.

Serves 8 to 10.

Posted by bettyboop50 at recipegoldmine.com

Dough
2 packages dry yeast
1/3 cup warm water
1 teaspoon granulated sugar
1 cup margarine
2 1/2 cups all-purpose flour
4 eggs, separated

Cheese Filling
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract

Streusel
1 cup granulated sugar
1 cup all-purpose flour
1 stick (1/2 cup) margarine

Preheat oven to 350 degrees F.

In small bowl, mix yeast with water and 1 teaspoon granulated sugar, set aside.

In a large bowl, cut margarine into flour as for pie dough until mixture resembles small peas. Add egg yolks and yeast mixture and beat to blend. Let rise in warm place until doubled in size.

Meanwhile, in a mixer bowl, combine cream cheese, 1 cup sugar and vanilla extract, beating well until smooth.

Roll out half of dough mixture on a cookie sheet. Spread with cream cheese mixture over top evenly.

Roll out other half of dough and cover cream cheese filling.

Beat egg whites and spread on dough.

In a bowl, combine streusel ingredients and mix well. Sprinkle over dough. Let rise for 1 hour.

Bake for 30 minutes, remove from oven and drizzle with glaze mixture made from confectioners’ sugar and milk if desired.