Mix the eggs, milk and vanilla and set aside:.
Sift Baking powder, sugar and flour together and add to egg mixture.
Allow to stand for 10 minutes.
Dip cut cheese danish into the egg batter.
Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side.
Roll in cinnamon/sugar and serve immediately.
b>pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). Place pumpkin
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
for both croissant dough and Danish dough, you only want to
aw in refrigerator overnight.
Danish-almond filling: Put almonds
If using fresh pumpkin the original recipe states: Bring a large pot
ff the top of the pumpkin and scoop out seed.
edium bowl, sift together flour, pumpkin pie spice and baking powder
ell after each addition. Add pumpkin. Combine the flour, pie spice
Preheat the oven to 375\u00b0F.
Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients.
Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
Bake for 20-25 minutes until risen and firm.
Grease and flour a 15 x 10 x 1-inch jelly roll pan.
Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Combine flour, baking powder, cinnamon, soda and salt.
Set aside.
In a mixing bowl, beat together eggs, pumpkin, sugar and oil.
Add flour mixture; beat well.
Stir in pecans.
Spread in ungreased 15 x 10 x 1-inch baking pan.
Bake in 350\u00b0 oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 375\u00b0.
Grease jelly roll pan, 10 x 15 x 1-inch.
Line with waxed paper.
Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Stir together the flour, baking powder, cinnamon, soda and 1 teaspoon salt.
Combine eggs, pumpkin, sugar and oil; beat until combined.
Add dry ingredients; beat until well combined.
Spread batter in an ungreased 15 x 10 x 1-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting; cut into bars.
Makes 36.
In a bowl, blend together the cream cheese, eggs, flour and sugar.
Add the pumpkin, heavy cream (unwhipped), vanilla and pie spice.
Pour into a graham cracker crust.
Bake for 15 minutes at 425\u00b0.
Without opening the oven, turn the oven temperature to 275\u00b0 and bake the cheese cake for an additional hour.
Cool in oven for 2 to 3 hours without opening the oven.
Refrigerate.
(The restaurant serves 12 portions from this recipe, but it can make 16 servings.)
Enjoy!
small bowl, combine cream cheese, sugar, flour and vanilla. Set
our cream and crumbled blue cheese.
Season to taste.
small bowl mix cream cheese and powdered sugar together with
Saute the onion and garlic in butter or olive oil over medium heat.
Add the mushrooms, sautee until soft.
Add the blue cheese, yoghurt, and creme frais.
Stir until heated through and the BlueCheese is melting.
Pepper to taste.
Just before you take the sauce off the stove, add salt and pepper to taste.
A dash of Cayenne is really nice.
Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.
Cream together the margarine, sugar, pumpkin and shortening. Add the egg and vanilla, mixing well.
Stir in remaining ingredients.
Drop dough by teaspoonful onto well-greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 to 4 dozen. Can be iced with Cream Cheese Frosting recipe.