Yea! My waterfall is running again and I'm so happy to hear the soothing sound of it for my tea in the garden. Please join me for a raspberry cream cheese danish, won't you? I've made some Constant Comment tea and a new method for iced tea, which I'll share below.
I've shared this teacup that my sister gifted to me before, and it's so pretty with the two shades of blue and the toile design inside the cup.
A friend gave me this Jim Shore Angel of Hospitality. I thought she would make a pretty centerpiece for my tea. The creamer was a souvenir from the Biltmore, when my Late Beloved and I visited there.
I sandwiched this pretty doily that I won from Nancy at Two Cottages and Tea, several years ago, between two glass Ikea plates. I love how you can change up the design of a plate like this.
Now, this recipe is one that Sandi from Rose Chintz Cottage shared a few weeks ago. Sandi made a Peaches and Cream Danish, which you can find here. Sandi got the recipe from Martha, at Lines From Linderhof. I happen to love anything raspberry and decided to use my homemade raspberry jam for these danishes. I already had a can of crescent rolls, but Sandi and Martha both used the Grands Crescent Rolls. Here's the recipe, if you'd like a nice, tasty, pretty treat:
Raspberry and Cream Cheese Danish
1 Pillsbury Crescent Rolls (Sandi used the Grands Crescent Rolls)
Raspberry jam (or any jam or pie filling that you like)
4 oz. cream cheese
1/2 tsp vanilla
2-3 TBSP sugar
Chill the roll in the freezer for about thirty minutes. Preheat oven at 350 degrees.
Line cookie sheets with parchment paper.
Beat together cream cheese, vanilla and sugar until smooth. Crack open the tube of crescent rolls and slice the crescent roll in its original form, like slice and bake cookies. I got eight out of the roll. (Sandi got 10 out of the Grands Crescent Rolls). Put them on cookie sheets and use the bottom of a small glass to make an indentation in each one. Put some of the cream cheese mixture into the dent and then add a dab of jam on top. Bake about fourteen minutes and then cool completely.
Beat together a little powdered sugar with a bit of milk to make enough to drizzle on the danish.
Double the ingredients for a crowd pleasing treat!