Cream Cheese Danish

(Warning this isn't a a recipe for novice bakers)

• 
  
• 2 cups unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup white sugar
• 2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 8 cups all-purpose flour
• 2 eggs

Cream Cheese Filling

8 ounces cream cheese (room temp)

1/2 white granulated sugar

4 T. lemon juice

 

Glaze

2 cups powdered sugar

2 tablespoons salted butter, melted
6 tablespoons half and half
1 teaspoon vanilla

Directions

1. In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
2. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
3. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
4. Go ahead and make your filling. Mix all the ingredients together until, evenly mixed and there are no more lumps from the cream cheese. Set aside on counter until time to fill the danishes. Make your glaze as well.
5. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
6. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 350 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
7. Bake in hot over for 15-18 min or until top is golden brown. Drizzle Glaze over warm danishes.

Carrot Cake with Cream Cheese Icing

Carrot Cake

2 c all purpose flour ( i love white lily)

2 t. baking soda

1/2 t.  sea salt

2t. apple pie spice

3 eggs; well beaten

3/4 c canola oil

3/4 c buttermilk

2 c sugar

2 t.  pure vanilla extract

1 cn crushed pineapple; drained, - 8-oz can

2 c grated carrots

1 c walnuts; chopped -- or pecans

Cream Cheese Icing

1/2 c butter; softened

8 oz cream cheese; softened

1 t. vanilla extract

2 c powdered sugar; sifted

1 t. leftover pineapple juice

1/2 t. rum flavoring

For cake:

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, and chopped walnuts.

Pour batter into 2 greased and floured 9-inch round cake pans.

 Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Let cool over night wrapped up in saran wrap in the fridge (this seals in moisture).

Ice when ready and then refrigerate until icing is firm.

Enjoy!!!!!

Pumpkin Cinnamon Rolls

Ingredients
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100° to 110°)
1 teaspoon plus 2 tablespoons granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 can (15 ounces) solid-pack pumpkin ( I used Trader Joes Organic pumpkin)
5-1/2 cups all-purpose flour
3/4 teaspoon salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
(I also added one tablespoon of pumpkin pie spice)
Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Directions
1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x 2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

8. Glaze: Blend confectioners sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.
Recipe from Oct 09 Family Circle


I use my own recipe for cream cheese frosting
8oz room temp cream cheese
1/2 stick salted butter at room temp
I don't measure, I just pour in powdered sugar until I get the consistancy I like
1teaspoon of desired flavoring (rum, maple, vanilla)
beat together until smooth.