venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
In a bowl, mix the cream cheese and dill and season with salt and black pepper. Spread on the bread and top with the salmon. Roll up, wrap in foil and chill for 1 hour.
Cut each roll into 3 pieces and serve garnished with dill.
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
Roll each piece of bread flat with a rolling pin.
Mix together cream cheese, egg, sugar and vanilla.
Spread mixture on each flat piece of bread.
Roll into rolls.
Dip rolls into margarine and then roll in sugar and cinnamon mixture.
Bake 15 minutes at 350\u00b0.
75 degrees.
Unroll crescent rolls and seperate to form 8
Mix until creamy the eggs (take 1 tablespoon egg white out and save), vanilla, sugar and cream cheese.
Grease a 13 x 9-inch pan. Spread 1 can rolls on the bottom; pinch together.
Spread mixture on top rolls.
Spread 1 can rolls on top; pinch together (with egg white).
Unroll 1 can of crescent rolls into the bottom of a 13 x 9-inch pan.
Do not press seams together.
Mix cream cheese with 1 cup sugar and vanilla and spread over rolls.
Place second can of rolls over top.
Pour melted margarine on top.
Then pour on mixture of 1/4 cup sugar and cinnamon.
Bake for 30 minutes at 350\u00b0.
Mix cream cheese and capers in a small bowl.
Spread smoked salmon slices with cream cheese mixture; roll up jelly-roll fashion.
Cut rolls into 16 1/2 inch slices.
Place a romain leaf on each serving plate. Place 4 salmon rounds in a row down the center of each leaf.
Garnish with lemon wedges and serve with bagels.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
Mix softened cream cheese, salt and mushrooms.
Unroll crescent rolls, but do not split into triangles.
Pinch diagonal split in dough together.
In a large bowl, cream butter and sugar until light
Mix cream cheese, horseradish and onion together.
Pat ham dry on both sides with paper towel.
Take 1 slice of ham and spread mixture on it.
Place another slice of ham on top and spread mixture on again.
Roll lengthwise as a jelly roll.
Roll in aluminum foil and twist edges.
Freeze in refrigerator.
Take out 1 hour before use.
Slice in 1/4 inch pieces.
emperature.
For filling, beat cream cheese and powdered sugar together.
Soften the cream cheese and beat on high speed until fluffy. Dry the ham slices by layering between paper towels.
Divide the cheese evenly between the ham slices, spreading to cover completely.
Place an onion on the long side of the ham and roll up like a jelly roll.
Repeat with each slice.
Cut into 8 equal pieces and secure with toothpicks.
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
In large bowl, mix cream cheese, onion salt and Worcestershire sauce.
Mix until ingredients are softened.
Slice pickles into little cubes; add to mixture.
Mix well.
On each slice of ham, spread mixture evenly.
Roll ham; hold with toothpicks.
Cut into slices.
Refrigerate until ready to serve.
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
Whisk together.
Add butter to large oven proof skillet. Melt over medium heat.
Add tomatoes to skillet, and saute one minute.
Reduce heat to low. Add fresh basil leaves and saute until leaves are limp.
Pour egg mixture over tomatoes.
Top with cream cheese cubes.
Cover and cook over low heat approximately 20 minutes or until set on top.
ough to cut.
Cut rolls in half. Place 24