Free Recipe Assorted Individual Danish Pt 2
Recipe Type: Free Breakfast Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Assorted Individual Danish Pt 2 Recipe
See part 1
Assorted Individual Danish Pt 2 Preparation
Yield: 3/4 cups Cheese Filling: Blend the sugar with the softened cream cheese until thoroughly combined. Don’t overbeat or aerate. Mix in the yolk. Chill until firm. Yield: 2 cups Cinnamon Sugar: Mix to combine. You can use any spice or combination of spices. Yield: 1 cup Apricot Glaze: Place the apricot jam and water in a small saucepan and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush. Sugar Icing: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk. Yield: 1/2 cup Remonce: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using. Yield: about 1/2 cup BAKERS’ DOZEN PEGGY CULLEN SHOW #BD1A39 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : CHOCOLATE WEB SITE 1997 Recipe by: BAKERS’ DOZEN PEGGY CULLEN SHOW #BD1A39 Posted to recipelu-digest Volume 01 Number 546 by ctlindab@mail1.nai.net on Jan 17, 1998
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