Easy Cheese Danish

Robyn Long

Love cheese danish...and especially when you can make them at home and they are fresh and warm just out of the oven!

EASY CHEESE DANISH

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing

Starbucks Lemon Loaf

Judy Key

This is a Top Secret recipe version of Starbucks Lemon loaf.

Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Watermelon Jelly

Tonja Busch

WATERMELON JELLY

6 C. pureed Watermelon
5 C. white sugar
1/2 C bottled or fresh lemon juice
1 pkg Pectin

Cut up the watermelon. It is important to remove all the seeds and then I just put the pieces in the blender and let it go. As it finished I measured it out into a large pot.

Then you add sugar and lemon juice. Bring the mixture to a boil. Once the temperature gets to 220 degrees you can add the pectin. Then it continues to boil for another five minutes.

Remove from heat and pour into clean, steril jars and then you can use a water bath to seal. I just made sure they cooled and put them in the fridge. When you are all finished you have these beautiful jars of jelly. I had various sizes but there were roughly 9 8oz. jars when I finished