Raspberry and Cream Cheese Danish

 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

powdered sugar
milk

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! 

 I used this itty bitty measurer to make the indentions.  

Here are the danishes right from the oven and before being drizzled.

 

 

When I was at the hairdresser's this past time, I picked up a copy of Martha Stewart Living magazine and took a picture of this method of making iced tea.  It works out great and is the perfect temperature for me, as I don't like  icy cold drinks.  Be sure to add extra ice, if you do!

I am  sharing this with:

No Place Like Home

Tuesday Cuppa Tea 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate
Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Thank you for your visit!  xo 

Club Sandwich Roll

 

When bloggy buddy, Jenna, from The Painted Apron shared this recipe recently, I knew that I had to try it out.  You can check Jenna's pictures and recipe out here.  I asked her if she minded if I shared it and she quickly obliged.  Thanks for the awesome recipe, Jenna!  It's perfect for football season, or any time.  Jenna used a can of breadstick dough, but I couldn't find any, and my substitution is below.  Jenna gave exact amounts, but I just winged it.

1 can seamless crescent roll dough

2-3 T mayonnaise

2 T mustard

thinly sliced ham

thinly sliced turkey

sliced cheese (I used Muenster)

5-6 slices crispy bacon

 

Unroll dough into a rectangle on a cutting board.  Spread with mayonnaise and mustard.  Lay meats and cheese on in even layers.   Top crosswise with bacon slices.

 

  Carefully roll dough up into a log as tightly as possible.  Cut roll in half and then cut each half in half again,  and then each piece in half, until you have 8 slices. 

 

 

Lay sandwich slices on a parchment lined baking sheet and bake at 375 for 15-20 minutes, until bread is cooked and golden. 

Makes 8 slices

A son and a grandson of mine decided to dip their slices in ranch dressing that was mixed with some Sriracha!  I may spread it with that next time.  

I am sharing this with:

Make It Pretty Monday 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

Creative Ways

Thank you for your visit!  xo

Magic Marshmallow Crescent Puffs

 Today I'm having tea with my Rosina teacup that I received awhile back for Stephanie's teacup exchange at The Enchanting Rose.  I cut some bougainvillea vine because it matches the flowers  on my cup perfectly.

 

When I went to my nephew's wedding in Arizona back in March, bougainvillea vines were blooming everywhere.  I bought one this Spring and have it in a pot on my patio.  I'm hoping that I can keep it.   I love their papery blossoms with the tiny flowers that burst forth inside of them.

 Magic Marshmallow Crescent Puffs

This recipe was a winner of the Pillsbury Bake-Off back in 1969.  I started teaching Home Ec in 1970 and included this recipe for the students to make.  I used to make it for my own kids and now the grandkids enjoy them.  They are magical because the marshmallow melts and forms a gooey center.  Nuts are good sprinkled on top, but kids seem to like cinnamon chips or chocolate  chips.  I hope you try this winner of a recipe.

Rolls

1/4 cup granulated sugar

2 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon ground cinnamon

2 cans (8 oz each) refrigerated crescent dinner rolls

16 large marshmallows

1/4 cup  butter or margarine, melted

Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Steps

• Heat oven to 375 degrees.. Spray 16 medium muffin cups with  No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
   
• Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
   
• Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
   
• In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.  Serve warm.

 

Can you spot my play duck in my waterfall?

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Fresh Cut Fridays 

Cinnamon Twists

 

 

This delicious, dainty treat is perfect for breakfast or with tea and today I'm having green tea.    This recipe is easy to prepare and would be perfect for kids to help with.  In fact I haven't made these in years, but after making them,  one of our sons said that "these are amazing", and my hubby said, "these are so good"!  You know,  I can make something completely from scratch and the simplest things get the raves!!   Here's the recipe:

1/4 cup brown sugar
2T. butter, softened
1 t. cinnamon
1 (8-oz) can crescent rolls

Glaze

3/4 cup powdered sugar
1 T. butter
1-2 T. hot water

In a small bowl, combine first 3 ingredients.

Separate crescent rolls into 4 rectangles, firmly press perforations to seal.

Spread rectangles with sugar mixture. Top with remaining 2 rectangles. Cut each rectangles into 8 strips. Twist each strip several times and flatten on a greased cookie sheet, or onto parchment paper.

Bake at 350 degrees for 10-15 minutes, until golden brown.  Remove immediately onto wax paper.

Mix together ingredients for the glaze. Glaze while twists are warm.

Makes 16 twists.

 

Here's my little gnome garden.  I wanted a fairy garden, but haven't found a tiny fairy yet.  In it are some blue pebbles from the $ Tree spilling out of a little blue bowl that my Mom sent me.  The birdhouse is perched in the back with an iron bench on the right with a bird bath with the frog.  I keep it outside on my patio, but the day was windy and chilly, so tea was inside!

I am sharing this with:







   

On the Menu Monday

Make It Pretty Monday
Blue Monday                                                                                                     

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea

Full Plate Thursday
Share Your Cup
Tablescape Thursday
Anthing Blue Friday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Seasonal Sundays 

                       

  



           Thanks for visiting me today!  xo         



I was featured!

Cream Cheese Danish

 

 

For tea  today, I've used the cupcake teapot that my dear sister gifted me, and used it with my polka dot plate and cup and a polka dot napkin from fabric a had in my stash.  I've used some grocery store daisies inside a pretty basket.

This Cream Cheese Danish is a family favorite that I've been making for years.  You can double this recipe and use a 9 x 13" baking dish for a larger crowd.  The only thing is, if you double it, there's no need to use 2 eggs.  The recipe goes by many other names, but whatever it's called, it's quick, easy and delicious!

Here's the small version:

1 tube crescent rolls
1/2 t. vanilla
1/2 cup sugar
1 egg yolk
1 (8-ounce) package cream cheese, softened (I always use "light")

Topping:

1 egg white
1/4 cup sugar
1/2 t. cinnamon
1/4 cup chopped nuts (pecans or almonds are good)

Lay 1/2 of  the crescent rolls flat into an 8 x 8" pan.  Mix the vanilla, sugar and egg yolk into the cream cheese.  Spoon this mixture over dough.  Lay remaining 1/2 of the crescent rolls on top.

Whisk egg white; brush over dough. Mix the sugar and cinnamon and sprinkle on top of the egg white.  Sprinkle on the chopped nuts. 

Bake at 350 degrees for 30-35 minutes.  Makes 8 slices.

I am sharing this with:

On the Menu Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea

Full Plate Thursday                                                                            
Share Your Cup                                                                                      
Tablescape Thursday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Seasonal Sundays 

             Thank you for your visit!  xo