haw in refrigerator overnight.
Danish-almond filling: Put almonds, sugar
br>Prepare the box of Danish Dessert according to directions.
s possible.
Cut the Danish into 3\" squares and place
Mix baking mix, margarine and sugar until crumbly.
Stir in milk until dough form.
Beat 15 strokes.
Drop by rounded tablespoonfuls, about 2-inches apart, onto lightly greased cookie sheet.
Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves.
Bake until golden, 10 to 15 minutes.
While warm, drizzle with glaze.
Makes 12 danish.
cing.
Drizzle over each danish.
n the middle of the danish with your thumb for the
Cook danish dessert and let cool.
Wash, cap and slice berries. Cream the cheese and sugar; add Cool Whip and mix.
Line pan with vanilla wafers.
Cover with cheese mixture, then add strawberries to danish mix and pour over cheese mixture.
Chill and serve.
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
hat the occasion calls for - Danish flags, candles for a birthday
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.
Put berries into pie shell (cut up if very large).
Make Danish dessert according to directions on package.
Cool and pour over the berries.
Top with whipped cream.
Add water to Danish dessert mix; bring to boil and boil 1 minute, stirring constantly.
Add to raspberries; cool.
Pour into baked, cooled pie shell.
Refrigerate several hours.
Garnish with whipped cream.
FOR THE DANISH PASTRY: In a large bowl,
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hirds. A separate recipe for each type of Danish is preferred. Increase
for both croissant dough and Danish dough, you only want to