Morning at the Lake: Cheese Danish

 

Oma came back from several weeks at the Lake (she and Opa were there supervising some major construction and working on projects) with a new recipe that she was raving about. It seems the neighbor next door had come over with a plate of freshly baked cheese danish and the recipe. He has (or has had) a bakery in Florida so he definitely knows his danish. He also told Oma that if she made it for her friends, she would be very popular. The handwritten recipe had "EASY" in big letters next to the title .... and guess what? It really is 'easy'! It is also yummy-delicious (my description) if you love danish. Oma gave the recipe to Aunt H. and she whipped up a batch for company .... I just happened to be over at her house while she was making it so I got a taste test. Let's just say it 'exceeded my expectations' in a big way.

Just imagine this scene: dawn on the Lake ..... you carry down to the dock deck some fresh cheese danish, a nice breakfast casserole, bowl of fruit, and an insulated pot of coffee, maybe some tea and orange juice ... whatever floats your boat (you are on a boat dock!). While breakfasting, you can 'watch the world wake up' on the Lake. Actually, just cheese danish warm out of the oven and coffee would fill the bill.  However simple or complicated, it sounds like a future plan to me!  First step .... make the cheese danish, so here's the recipe:

Oven/pan:

Preheat oven to 350 degrees
Spray/grease a 9 x 13 dish or pan

Ingredients:

• 2 containers (tubes) of crescent roll dough
• 12 oz. of cream cheese softened (you can make do with 8 oz., but 12 is better!)
• 3/4 cup sugar
• 2 eggs (1 for the filling, 1 for an egg 'wash')
• 1 tsp. vanilla
• confectioner's sugar

To assemble:

• Roll out two halves of one tube in the bottom of your dish (it will be covered) ... no need to separate the triangles.
• Beat the cream cheese with the sugar, add one egg and vanilla and beat again.
• Spread the cream cheese mixture over the dough in the pan.
• Roll out the second tube of crescent roll dough and cover the cream cheese mixture.
• Using one whole egg (no need to separate white from yolk), egg wash the top of the dough.
• Bake for 20 minutes at 350 degrees or until golden brown (Aunt H. had to bake for 25 to 28 minutes .... time will vary as ovens vary, just watch for the right color and you'll be fine).
• After the danish has cooled for 20 minutes or more, you can drizzle the top with icing made of confectioner's sugar mixed with milk.

Cook's notes:

1. Aunt H. wanted to add a little 'extra' something to her danish. She took some strawberry jam (about a tablespoon and a half or maybe two) and mixed it in a small bowl until it was a consistency that would drizzle off a spoon. This was drizzled over the cheese mixture in 'lines', then swirled in with a knife. Any flavor you like could be used..

2. We did not have the confectioner's sugar icing on our taste-test danish .... I didn't miss it at all - didn't even know it was supposed to be on there until I read the recipe so you can leave it off .... one less thing to do. I suspect however, having it on there would not only look attractive, but add a little extra burst of sweetness that a lot of people would like.

 

Danish on the dock watching the sunset? I could go for that, too!

♦ ♦ ♦

One Dish Cinnamon Swirl

Today was the day I made this recipe as a gift for a special couple ... I wish I could have packaged up the delicious smell of cinnamon and 'yeast dough' baking that was wafting through the house and sent it along as part of the gift wrapping.

If you love cinnamon buns but don't have time for all of the dough 'risings' & 'rollings' that go with making cinnamon buns from scratch, then this will be the next best thing ..... and depending on your preferences, it might be the 'best thing'!

Ingredients:

• Cooking spray
• 1-1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 envelopes rapid rise yeast
• 2/3 cup very warm milk (120 - 130 degrees)
• 2 tablespoons butter or margarine, melted
• 2 tablespoons vegetable oil
• 1 egg

Cinnamon Mixture:
3 tablespoons butter or margarine, softened
3/4 cup light brown sugar
1-1/2 teaspoons cinnamon

Icing:
1 cup confectioners sugar
1-2 tablespoons milk
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla

Directions:

1. Mix batter ingredients in a pre-sprayed 8 x 8 baking dish; let rest for 10 minutes (note: I used a mixing bowl & mixer to make sure I got the ingredients combined well, then put it in the baking dish).
2. Combine cinnamon mixture in a small bowl by mixing with a fork.
3. Top batter evenly with cinnamon mixture.
4. Using fingers, poke topping thoroughly into batter.
5. Bake by placing in a COLD oven; set temperature to 350 degrees.
6. Bake 30 - 35 minutes, until lightly browned and firm in the center.
7. Cool 10 minutes.
8. Combine icing ingredients and drizzle over warm cake.

Makes 9 servings.
Source: Virginia Wildlife Magazine, Joan Cane

Before Icing

After Icing

Overnight French Toast

With apples, nuts and syrupy brown sugar, this breakfast casserole is a real treat. I've made it for company several times. You do have eggs in it, but there is no meat so serving bacon or sausage on the side is a nice addition.

Ingredients:

• 1 cup light brown sugar
• 1/2 cup butter
• 2 Tbsp. light corn syrup
• 2 Granny Smith apples
• 1/2 cup pecans or walnuts
• Loaf of French or Italian bread
• 5 eggs (can substitute Egg Beaters)
• 1-1/2 cups milk (can substitute skim milk)
• 1-1/2 tsp. vanilla

Directions:

1. Quarter, core, peel and slice the apples into 1/4-inch thick wedges.
2. Cut the bread into 3/4-inch angled slices.
3. Combine sugar, butter and syrup in a heavy sauce pan & heat until syrupy.
4. Pour the syrup into a greased 9 x 13 baking dish.
5. Layer sliced apples on the syrup in the baking dish.
6. Sprinkle the nuts on top of the apples.
7. Fit the bread slices tightly over the apples and nuts.
8. Blend eggs, milk and vanilla and pour over all.
9. Cover the dish and refrigerate overnight.
10. Bake at 350 degrees for 40 minutes or until lightly brown on the top and done.

Serves 6

Baked Cheese, Egg & Sausage Breakfast Casserole

(Aunt Lee)

The very first time I had this casserole was when visiting Aunt Lee as a little girl in Vermont.  My mom especially loves the sauce that you serve with it. Since you do all the cooking and put the casserole together the night before, it's ready to pop in the oven first thing in the morning. It's a big timesaver if you have company and the preparation the night before gives you a chance to relax and enjoy your guests at breakfast. I'm awarding "bonus points" to this casserole for two reasons: your family/company can wake up to the delicious smell of it baking and it definitely meets my definition of "comfort food".

Ingredients:

• 8 slices bread, cubed
• 1 lb. cheese (Velveeta), shredded
• 1 lb. sausage, cooked & crumbled
• 8-10 eggs
• 2 tsp. salt
• 2 tsp. dry mustard
• paprika to taste
• 4 cups milk

Directions:

1. Line buttered (greased) 9 x 13 pan with bread cubes.
2. Sprinkle with cheese & sausage.
3. Mix remaining ingredients & pour over the casserole.
4. Refrigerate overnight.
5. Bake covered 50 minutes at 350 degrees.
6. Uncover & bake 10 minutes.

Sauce:

• 1 can cream of mushroom soup
• 1 cup sour cream
• 1/4 cup milk
• chopped pimento

Mix & heat, do not boil. This makes more than enough sauce for the recipe.


My recipe notes:

• I have found that whenever a casserole calls for cubed bread (and many breakfast casseroles do), a heartier bread, something like Pepperidge Farm, holds up better and works best.
• I used 10 eggs and my casserole cooked over the edge of my pan so I'm only going to use 8 eggs next time.
• A cookie sheet under your pan is probably a good idea.