Lemon Cheesecake Crescent Rolls

Bursting with delicious lemony flavor!

I decided to check out Pinterest today, looking for a sweet baby afghan pattern for my granddaughter's first baby. Unfortunately, I didn't find the afghan pattern, but I did find a recipe for what looks like a delicious breakfast/brunch recipe! It stopped me in my tracks and I knew I had to share it with you all.

It took me to a website called "Lemon Tree Dwelling" and I'm probably going to check out more of her recipes because they looked wonderful!

Okay now, back to the crescent rolls. They're filled with a lemon flavored cheesecake and topped with a sweet lemon glaze...they have to be good, right?

I just had a thought! I might add a scant teaspoon of raspberry jam on top of the cheese cake filling before I roll them up, or maybe that delicious blueberry filling I made last week. Doesn't that sound good too? 

Ingredients:

1 pkg. crescent rolls

4 oz. cream cheese, cold

2 Tbsp. granulated sugar

1/4 tsp. lemon extract

Zest from 1/2 fresh lemon

Glaze:

1 cup confectioner's sugar

1 1/2 Tbsp. lemon juice

Zest from 1/2 fresh lemon

Instructions:

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract and lemon zest.

Beat on medium-high speed until mixture comes together.

Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.

Gently roll the dough, starting at the wide end and tucking the corners, into crescent shapes.

Place 2 inches apart on a lightly greased or parchment lined baking sheet.

Bake at 375'F. for 12-14 minutes or until golden brown.

Let rolls cool on a wire rack.

Once cool, prepare glaze by combining all ingredients until smooth.

Drizzle glaze evenly over rolls.

Be encouraged!

Now faith is the assurance of things hoped for, the conviction of things not seen. -Hebrews 11:1

Crescent Cheese Danish

Hooray for those versatile crescent rolls!

With this recipe, you'll be able to safe yourself a trip to the bakery and still have delicious semi-homemade Cheese Danish.  I found this recipe partly on the Pillsbury website and another called "My Incredible Recipes". They both looked great, so I combined what I like best about each.

Anyway, this is my version and I hope you'll give them a try for your family and friends on a chilly, Autumn weekend. Danish and a cup of coffee or tea sounds like the perfect way to start the day!

Ingredients:

1 tube of refrigerated crescent rolls
4 oz. cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract 

1 tsp lemon juice
1 Tbsp. butter, fully melted and 1 Tbsp. light brown sugar, mixed together

Instructions:
Preheat oven to 350F

In a medium bowl, use a mixer to combine the softened cream cheese, sugar, vanilla extract and lemon juice until well combined. Set aside.

Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 equal discs. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling).  

In a small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. 

Using a brush, take the melted butter and  brown sugar mixture and brush over each Danish. Dollop equal amounts of the filling into each of the Danish.

(OPTIONAL) Top the cream cheese with lemon curd, cherry, blueberry or strawberry filling! If using a raspberry jam, a few slivered almonds on top would be nice too.

Bake at 350 for 15-18 minutes or until slightly golden brown.

Let cool and add drizzles of glaze.

Glaze:

1/2 cup powdered sugar
1 teaspoon vanilla extract
1-1 1/2  Tbsp. milk

In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm Danish.

Yields: 8 delicious Danish
 
Be encouraged:

"He restores my soul." Psalm 23:3

Funny Cake

Pennsylvania Dutch Funny Cake

Fun to make and even more fun to eat! 

They say this delicious breakfast cake gets its name "Funny Cake" because the chocolate is added last and was meant to stay on top of the cake filling. But during the cooking process the chocolate and cake filling flipped positions. I guess it made the baker laugh! 

My best friend, Sandy, grew up in PA and gave me this unique and delicious recipe after she served it to us one morning with breakfast.  Let me tell you, chocolate for breakfast is pretty awesome! Haha!

Ingredients:

Syrup:
1/2 c. sugar
1/2 c. hot water
1/4 c. unsweetened baking cocoa
1/2 tsp. vanilla

Creamed Mixture:
1 c. sugar
1 egg
1/4 c. oil
1/2 c. milk
1/2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 (9") unbaked pie crust

Preheat oven to 375 degrees.

To make chocolate syrup:
Mix 1/2 cup sugar, hot water, cocoa and 1/2 tsp. vanilla; set aside.

For Creamed Mixture:

Cream together 1 cup sugar, egg and oil.

Add milk, 1/2 tsp. vanilla, flour, salt and baking powder.  Beat well.

Pour creamed mixture into on 9 inch unbaked pie shell, then pour the chocolate syrup over the top.

Bake at 375' for 45-50 minutes until golden brown on top.

Serve with breakfast!

Be encouraged!

"The fruit of the Spirit is love, joy, peace...gentleness, self-control.  -Galatians 5:22-23

Old Fashioned Pancakes

A great way to start your day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our house...you've got to love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!

Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  

I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!

Ingredients:                                                            

1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts


Be encouraged!

"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8

Pumpkin Spice Pancakes

 All the flavors of Fall!

Make it a "Breakfast for Dinner!"

Do you ever have "breakfast for dinner"?  Well, last night was one of those nights, and since I had some leftover pumpkin puree in the fridge, I thought it would be a good night to make some pancakes.  It turned out to be a great idea!  These Pumpkin Spice Pancakes were such a hit with the family!

I took this picture before I realized I hadn't poured the delicious Maple Butter Syrup with Pecans over it...my bad. But, I promise that the syrup is most definitely the "icing on the cake", uh Pancake, that is!  A very special Fall breakfast for the whole family!

This recipe also feeds a crowd and will be a perfect breakfast for your holiday company.  

Maple Butter Syrup with Pecans
1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).

Pumpkin Pancakes
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 eggs
2 Tbsp. vegetable oil

Heat griddle or skillet over medium heat or to 375'F.  Grease with shortening or vegetable oil, if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend.  (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)

Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well.  Pour into the flour mixture and stir until moistened.

For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle.  (You want the inside to cook without burning the outside.)

Cook until edges are dry. Turn; cook other sides until golden brown.

Serve with warm Maple Butter Syrup, and add chopped pecans (or not).  Either way it's extremely delicious!  :)

Be encouraged!

"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14 

Strawberry Freezer Jam

You'll never buy strawberry jam again!

 

 

This is a faithful, time tested Freezer Jam recipe...it's PERFECT!   Yes, it's the same recipe on the Sure-Jell package, but really, why mess with perfection?   Make sure to use the exact amount of sugar it calls for, or it won't set.   It is still less sugar (and no preservatives) than the store-bought brands.

You'll get five, 8 oz. jars of yummy goodness from this recipe.  So, take advantage of the beautiful fruit in season and double, even triple this recipe.  It will keep up to a year in the freezer, and three weeks in the fridge, once you open the jar. 

People love to get this jam as a gift, so share them with your friends and neighbors. 
 


Ingredients:
 

2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed)

1 tsp. fresh lemon zest (if you like a tang)

4 cups sugar

3/4 cup water

1 pkg. SURE-JELL Fruit Pectin*

 

Rinse plastic or glass containers in boiling water, and make sure they are completely dry before filling with jam.  I always use the Ball glass mason jars but plastic containers work great also. 

 

Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.  (For this, I use a potato masher, 1/2 cup at a time.)  DO NOT USE A BLENDER!

Measure exactly 2 cups of strawberries into a large bowl.  (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)   Add the sugar and stir for several minutes until well blended. Let stand for 10 min., stirring occasionally.

 

Meanwhile, combine water and pectin into a small saucepan.  Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. 

Remove from heat and add it to the strawberry mixture. Stir mixture for really well, for several minutes, until sugar is well dissolved and no longer grainy; a few sugar crystals may remain, but that's fine.

 

Immediately fill containers with jam and leave 1/2'' of head-space at the top.   Wipe off top edges and cover with lids.  Allow to stand at room temperature for 24 hours.

After 24 hours you can store it in the refrigerator for up to 3 weeks or freeze it for up to 1 year!  Thaw frozen jam in the fridge before using.

Here's a hint:  Bake some biscuits and use a jar right away!  Spoil yourself a little!


Be encouraged!

"Rejoice always, pray continually, and give thanks in all circumstances; for this is God’s will for you in Christ Jesus."   -1 Thessalonians 5:16-18

 

 

"No Crust" Ham and Cheese Soufflé

Perfect for breakfast, brunch...or even dinner! 

This recipe was given to me by my dear friend, Mary, when we lived in Michigan.  I made some everlasting friendships while there and will never forget what a special time it was in my life, and my family's lives too.

My kids were young, we were all involved in PTA, special school programs, game nights, our church and so much more!   That time and those people remain so dear to me...they are a part of my heart forever.

This "no crust"  soufflé is the perfect holiday breakfast or brunch dish.  Serve it with a fruit salad, scones, bagels, toast, English Muffins or your favorite muffin and you have the perfect meal for company or holidays...or most importantly, your family!

Ingredients:
14-16 slices of white bread (remove crust & cut the remaining bread into cubes)
1 lb. cubed ham (great with leftover ham or ham slices)
1 lb. sharp cheddar cheese, grated
1 1/2 lb. Swiss cheese, grated
6 eggs, beaten
3 cups milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
Dash of paprika
3 cups crushed cornflakes*
1/2 cup melted butter*

Prepare a 9x13" glass baking dish. (I spray with Pam)

Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.

In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika.
Pour evenly over bread.  Cover, and refrigerate overnight.

*Next morning, before baking:  

Preheat oven to 375'F.

Combine crushed cornflakes & butter for topping.  Spread evenly over casserole.

Bake at 375'F. for 40-50 minutes.  Let stand a few minutes before serving.

Be encouraged!

"Him hath God exalted with his right hand to be a Prince and a Savior, for to give repentance to Israel, and forgiveness of sins."  -Acts 5:31

Apple Pie Filling Coffee Cake

For breakfast or...anytime!

The aroma of apples and cinnamon...oh yes!

Who doesn't like a nice piece of coffee cake for breakfast, or anytime, for that matter.   Especially for overnight company...it's just a real treat!

So, instead of running to the grocery store and buying donuts or coffee cake,  just make this one up in no time.  Your guests and family will love you even more for it!  Mine did!  Haha!

This recipe is from Kraftfoods.com and is so versatile, you can change up the pie filling to any flavor you like.  The original called for cherry, but, since we're heading into fall, I just thought the apple pie filling would be great to add to it.   Apples, cinnamon!  I get excited just thinking about this time of year, it's my absolute favorite!

By the way, this recipe won me a Blue Ribbon from "Just a Pinch" recipes. It's a super fun website that you can post your favorite recipes and find other baker's favorites too. 

Ingredients:

1 pkg. (2-layer size) white cake mix

1 tsp.  ground cinnamon

1 cup sour cream

3   eggs

1/4 cup water

1 can  (21 oz.) apple pie filling

Glaze:

1 cup  powdered sugar

1 -1 1/2 Tbsp. milk

Directions:

Heat oven to 350ºF.


Beat first 5 ingredients with mixer until well blended.   Pour into a greased and floured (or spray with Pam) 13×9-inch pan or two 8" pans; top with spoonsful of pie filling.  The cake will bake up over the filling.Bake 35 min. or until toothpick inserted in center comes out clean.  Cool 10 min.

Mix sugar and milk; drizzle over cake. Cool completely before slicing.

Can't wait to make this again!

A Tip from Grammy: 

-If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.

-Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Be encouraged!
"There is a friend who sticks closer than a brother."  -Proverbs 18:24