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Warm Artichoke and Goat Cheese Dip….

Posted by on January 22, 2011

I came up with this recipe for my sweet Mother in Law Patricia.   I was thinking I wanted a warm goat cheese dip with artichokes, it turned out great!  It’s the perfect combination of creamy goat and cream cheese, artichokes, tomatoes, and garlic.  Topped with yummy bread crumbs, butter, and parmesan.  It’s SO GOOD! It goes together in minutes and would be great to serve for any party.  I’m going to make it for the Super Bowl!

Warm Artichoke and Goat Cheese Dip

1 8 oz. package cream cheese, softened
1 can artichokes, drained and chopped
1 tablespoon olive oil
4 plum tomatoes, seeded and diced
3 large cloves garlic, crushed
1 small bunch fresh basil
2 pinches salt
1 pinch pepper
1 4 oz. package goat cheese, crumbled
1/3 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1 tablespoon melted butter
2 teaspoons dried parsley flakes

1) Preheat oven to 375’. You will need a 1 ½ to 2 quart baking dish. Spread cream cheese into the bottom of baking dish. Spread chopped and drained artichokes over cheese. Set aside.
2) In a small sauté pan, heat over medium heat and add olive oil. Add diced tomatoes, cook until soft, about 3 minutes, season with salt and pepper. Add garlic and cook another minute. Add thinly sliced fresh basil and stir to combine. Spread evenly over artichoke layer. Add crumbled goat cheese.
3) In a large measuring cup, melt butter in microwave. Once melted, add bread crumbs and parmesan cheese. Mix well. Sprinkle evenly over the goat cheese layer. Bake for 12-15 minutes. Sprinkle with parsley flakes. Serves 8. Serve with crispy pita chips.

*Try adding cooked chopped shrimp or crab over the tomato/garlic layer….OH BOY!

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Kung Pao Chicken Legs….

Posted by on January 19, 2011

These taste as good as they look!  Oh my gosh, sooooo delicious!  It’s the perfect combination of sweet and spicy.  There is so much flavor in the sauce that all you need to serve with is is simple steamed rice and stir fry vegetables.  Spoon extra sauce over the rice and chicken, YUMMY!

Here we go:

Finely chop 1/4 cup fresh ginger….

And 1/2 cup red onion….

Saute in a tablespoon of canola oil in a medium saucepan for about 5 minutes, stir often. 

Add four large cloves of minced garlic and cook for about one more minute.
Now for liquid ingredients.  Add 1/3 cup of honey.  If you spray your measuring cup with cooking spray it will come out of your measure more easily.
Add 3 tablespoons of mirin.  Mirin is a sweet rice wine used for cooking.  This and the following ingredients can be found in the Asian isle of most grocery stores.
Add 1/4 cup rice vinegar.
Next add 1/2 cup of low sodium soy sauce.  I know it seems like a lot of ingredients.  Trust me, it will be well worth all the measuring.
Add three tablespoons of hoisin sauce.  I love the flavor of this sauce.  It is sweet, salty, and a little spicy.   If you haven’t used this sauce before, it is a Chinese dipping sauce and commonly used in Peking Duck. 
Now for some heat.  Add 2 teaspoons (or more if you like) of chili garlic sauce.  This amount will not be too hot. 
Once all the sauce ingredients are in the pan, simmer for about 3 minutes to slightly reduce.  Set aside.

Prepare the chicken legs.  Season generously with salt and pepper, coat with about a tablespoon of canola oil, toss to coat with the oil and seasoning.  Add 3 tablespoons of flour, toss to coat.  Give prepared chicken legs a drizzle once arranged on a non stick foil lined cookie sheet.  “Oven fry” at 400′ for about an hour.  For even browning, give them a turn half way through.  Once the chicken is crispy, time for he sauce.  Have your serving platter ready to go.  Dip each leg into the sauce to coat…..
Garnish with chopped peanuts….
And sliced green onions.  Drizzle with a small amount of honey.
Kung Pao Chicken Legs

For the Chicken:
16 chicken legs (about 4 pounds)
1 tablespoon canola oil + more for drizzling
3 tablespoons flour
Salt and pepper

For the Sauce:
1 tablespoon canola oil
¼ cup fresh ginger, minced
½ cup finely chopped red onion
4 large cloves garlic, minced
1/3 cup honey + more for drizzling
3 tablespoons mirin (sweet rice wine)
¼ cup unseasoned rice wine vinegar
½ cup low sodium soy sauce
3 tablespoons hoisin sauce
2 teaspoons hot chili sauce

Garnish:
¼ cup salted roasted peanuts, finely chopped
1 small bunch green onions, thinly sliced

1) Preheat oven to 400’. Non stick foil line a cookie sheet with sides, set aside. Place chicken legs in a large bowl and drizzle with one tablespoon of canola oil. Season generously with salt and pepper. Toss to coat. Sprinkle the flour over the legs and toss to coat. Place on prepared cookie sheet and lightly drizzle with canola oil. Bake for 45 minutes to an hour or until nicely brown and crispy.
2) Place a medium sauce pan over medium heat and add 1 tablespoon canola oil. Once hot add the ginger and red onion. Cook for about 5 minutes, stirring often.
3) Add garlic, cook for about one minute. Add the rest of the sauce ingredients and simmer for about 3 minutes to reduce slightly.
4) Chop the peanuts and slice the green onions.
5) Once the chicken is done, with a tongs dip each chicken leg into sauce to coat. Garnish with the chopped peanuts, green onion, and a light drizzle of honey. Makes 8 servings.

*Serve with steamed rice and simple stir fry vegetables. Spoon extra sauce over chicken, rice and veggies, yummy!
*Substitute chicken wings for the legs for an flavorful and beautiful appetizer.

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Oatmeal Raisin Cookies….

Posted by on January 10, 2011
I  love a good, old fashioned, chewy oatmeal raisin cookie.  It took my a very long time to perfect this recipe.  The measurements may be a little unusual, but believe me, they’re right on.  The key is to carefully measure the dry ingredients.  For the flour, gently spoon into the measuring cup and level off with a knife.  Most recipes call for large eggs, be sure to use them here.  Make this cookie dough a good base for most any kind of cookie you like.  Add chocolate chips, craisins, dried cherries, or any kind of chopped nuts.  For a really different twist, add chocolate covered raisins, now there’s an idea!
Oatmeal Raisin Cookies

1 ½ sticks softened butter
¾ cup firmly packed light brown sugar
½ cup + 1 tablespoon sugar
½ cup finely chopped walnuts, optional
2 large eggs
1 teaspoon vanilla
2 ¼ cups +2 tablespoons all purpose flour
1 ½ cups + 2 tablespoons old fashioned oatmeal, uncooked
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup raisins, soaked in warm water for 30 minutes, drain well

1) Preheat oven to 375’. Parchment line a cookie sheet, set aside.
2) In a large mixing bowl, beat butter. Add brown sugar and white sugar, beat until fluffy. Add eggs and vanilla, beat well. Add walnuts and give a quick mix.
3) In a medium mixing bowl, combine flour, oats, cinnamon, salt, and baking soda.
4) Add half of the flour mixture to the butter mixture, beat until incorporated. Add remaining flour and beat
until well blended. Add drained raisins and mix by hand with a large heavy spoon.

5) Drop by tablespoons onto prepared cookie sheet. I find a medium size cookie scoop the easiest for evenly shaped professional looking cookies. Space 2” apart. Bake for 11-12 minutes. Makes about 3 dozen. For smaller cookies, reduce baking time.
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Salmon Patties…..

Posted by on January 7, 2011

You may have noticed that I’m on a bit of a fish kick so far this year.  Serving fish can get a bit costly, so I thought I’d share this economical and delicious way to enjoy salmon.  Canned salmon is readily available. Keep some in your pantry for a quick satisfying supper.  Serve with simple rice pilaf and a salad or steamed frozen vegetables.

Here we go….

Preheat your oven to 400′ and non stick foil line a cookie sheet.  Add about one tablespoon of olive oil to the pan and spread to coat with your hands.  Set aside.

Finely dice the red onion and the red and yellow peppers, saute in olive oil until soft.  Allow to cool.

This is an important step.  You want to remove any bones and excess skin, while leaving large chunks of salmon.  (Your kitty cat might enjoy these:-)  The bones are soft from the canning process.)

It should look like this…

Now add chopped parsley, the cooled pepper mixture, and lemon juice to the salmon.  Don’t mix just yet…

Add the bread crumbs and gently mix.

Whisk the eggs, mayonnaise, mustard, salt and pepper together.  Add to the salmon mixture.  Gently fold all ingredients together.  

Shape into patties and coat with additional bread crumbs.  At this point you can bake or refrigerate if you want to serve them later.

Give each patty a light drizzle of olive oil and into the oven, 8 minutes per side.  Enjoy!
Salmon Patties

1 small red pepper, seeded and finely diced
1 small yellow pepper, seeded and finely diced
1 small red onion, finely diced
1 tablespoon olive oil
1 14 ounce cans salmon
2 tablespoons lemon juice
¼ cup chopped parsley
2 eggs
3 tablespoons mayonnaise, you can use light if you wish
1 teaspoon Dijon mustard
1 ½ cups unseasoned bread crumbs
½ teaspoon salt
¼ teaspoon pepper
Additional olive oil for drizzling

1) Preheat oven to 400’. Line a cookie sheet with non stick foil and drizzle with olive oil to coat, set aside.
2) Dice the red and yellow peppers, and onions. Heat a skillet over medium heat and add olive oil, peppers, and onions. Sauté for 8-10 minutes or until soft. Set aside to cool.
3) Open canned salmon and drain off excess liquid. Carefully remove the skin and bones, discard.  Add salmon to a medium size mixing bowl. Handle salmon as little as possible, you want nice large chunks in your patties.
4) Add the cooled pepper and onion mixture, parsley, and lemon juice to the bowl. Add 1/2 cup bread crumbs and gently mix.  In a small bowl, whisk the eggs, mayonnaise, mustard, salt, and pepper until well blended. Pour over salmon.  Gently fold ingredients together until everything is well blended.
5) Put remaining 1 cup of bread crumbs into a small bowl.  Form 4” patties with your hands and coat patties with bread crumbs. Place on prepared cookie sheet.
6) Bake for 8 minutes, then carefully give the patties a turn. Bake another 8 minutes. Makes 8 salmon patties. Serve immediately with fresh lemon wedges.  Enjoy!

*If you want to make ahead, prepare them all the way up to baking and refrigerate. Bake an additional one minute per side.
*If you’d like to spice them up, add minced jalapeno pepper when sautéing the peppers and onions or add a couple dashes of hot pepper sauce.

Enjoy!

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Homemade Cheese Cake from Scratch…..

Posted by on January 1, 2011
Cheese cake…simple…no fluff…creamy….gentle…not too sweet….most excellent simple dessert.  This is my Mom’s recipe.   I grew up eating this delectable dessert.  I remember first hearing the name of the dessert and wrinkling up my nose….what?  Cheese in dessert?!  No way!
It is quite delicious with a fruit topping or chocolate gnache.  I recommend you enjoy it plain so you can really taste the cream cheese and the yummy graham cracker crust.  The recipe is really easy, it goes together in a matter of 15 minutes.  Refrigerate after completely cooling on the counter on a rack.  Try not to overbake as this will cause the top to crack. 
Homemade Cheese Cake

For the crust:
1 1/3 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

For the filling:
2 8 ounce packages softened cream cheese
3 tablespoons flour
2/3 cup sugar
2 large eggs
¾ cup milk
1 ½ teaspoon vanilla

1) Preheat oven to 325’. Line the bottom of a 10” spring form pan with non stick foil. Spray lightly with cooking spray. (This will make for easy removal of the cake when it’s done.)
2) Combine the crust ingredients in a small bowl. Press into the bottom and up the side of the pan about ½”. Bake for 5 minutes. Remove from oven and cool on rack.
3) With an electric mixer, beat the cream cheese. Add the flour and sugar, beat well. Add eggs, milk, and vanilla, beat. Scrape down the sides and beat until all ingredients are incorporated.
4) Pour into pan. (it’s ok if it’s still a little warm) Bake in the center of preheated oven for 38-40 minutes. Do not over bake or the cake will crack in the center. To check for doneness, carefully tap the pan, if the center appears to be set, it’s done.
5) Cool completely before removing from pan. Carefully pull foil away from cake and place onto a serving plate. Enjoy with fresh fruit or chocolate.

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Corn Tortilla Encrusted Tilapia with Avocado and Corn Salsa…..

Posted by on December 30, 2010

I have been making so many sweets lately, I decided to mix it up a bit with a little lighter fare! 

This is a very simple and delicious way to serve tilapia.  Feel free to use just about any mild white fish.   I use a food processor to pulverize fresh corn tortillas.  Baking at a high temperature crisps the coating without frying, it’s fantastic!  Serve with simple rice pilaf and steamed snap peas, let the fish and the salsa be the star of the meal.   If entertaining, prepare the salsa and have the fish oven ready in the refrigerator.  The fish cooks in only 12 minutes.

Corn Tortilla Encrusted Tilapia

With Corn, Avocado Salsa

For the salsa:

1 ½ cups frozen white corn, thawed
1 small red pepper, seeded and diced
1 medium avocado, cubed
½ cup seeded and diced cucumber
4 tablespoons chopped cilantro
2 limes, juiced
1 clove garlic, crushed
1 small jalapeno, seeded and minced (optional)
¼ teaspoon salt
1/8 teaspoon pepper

For the Fish:

4 large tilapia fillets
Salt and pepper
1 ¼ cups flour
2 eggs, beaten
2 tablespoons water
5 small corn tortillas, pulverized in food processor

1) Into a medium size bowl, combine all of the salsa ingredients, mix well and put into an airtight container and refrigerate.
2) Preheat oven to 425’. Line a cookie sheet with Reynolds non stick foil. Add 2 teaspoons of olive oil to the cookie sheet and evenly spread the oil over the foil. Set aside.
3) Tear the tortillas into small pieces and place into the food processor. Process until the tortillas resemble coarse bread crumbs. Place into a bowl for coating fish.
4) Into a second container, add the flour. Into a third container add the eggs and water, beat well.
5) Season the fillets with salt and pepper. Then dip into the flour, shake off excess. Dip into the egg, then into the tortilla crumbs, pressing the crumbs into the fish. Place on prepared cookie sheet. Drizzle with a very small amount of olive oil. Bake for 12-15 minutes.   Serve with salsa.

Enjoy!

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You Tube Cinnamon Roll Demo Video!

Posted by on December 28, 2010

If you’d like visual instruction on how to make cinnamon rolls (recipe below), click here!  Be advised that this is my very first demonstration video but you get the idea:-)

Have a wonderful evening!
Angie

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Cinnamon Rolls with Cream Cheese Frosting….

Posted by on December 26, 2010
Cinnamon rolls…..I don’t think there is a more delicious treat on the planet!  They take some time to make, but they’re sooooo worth it.  Try making them up until the second rising (right before baking) and put them in the refrigerator until morning.  Then right into the oven to bake.  Top the hot rolls with cream cheese frosting….your people with sprint out of bed when they smell them!  Here we go:
Step #1
In a large mixing bowl add yeast to warm water, sugar, salt, and a small amount of flour, whisk to blend.  Allow these ingredients to get acquainted for about 10 minutes.  (The water should be warm, not hot.  Use water the same temperature you’d give to a baby to drink)
Once the water and yeast ingredients are well acquainted, add the beaten eggs, warm milk, and cooled melted butter.  Whisk to blend.
Step #2
Add the whole wheat flour and some of the all purpose flour.
Beat until smooth, without lumps.  Add additional flour and continue to mix….
Step #3
Dump onto board when it looks like this.  Knead with your hands to bring all the ingredients together for 2-3 minutes.  Use enough extra flour to do so without the dough sticking to your hands.
Once you have a nice ball of dough, generously butter a medium size bowl and plop the dough into it.

Butter the top of the dough with soft butter as well.

Cover with a clean kitchen towel.  It being Christmas time, I thought red appropriate.  Allow to rise for 45-60 minutes or until doubled in bulk.

Step #4

 Once doubled, press your fingers into the dough. 

If you leave imprints, it’s ready.
Punch down the dough to release most of the air.
Plop onto floured board….
Roll into a large rectangle.  I had to take the picture from this angle because it was so wide!
Smear the entire piece of dough with butter…generously….In the video, I brush melted butter over the dough.  I find you can get more butter onto the dough by smearing softened butter.  Either way is good.
Now a good sprinkling of cinnamon….
and brown sugar….
Step #5
Roll from the bottom edge up to the top….

Pinch the seam to close.  Pinch the ends closed as well.  Slice into 1″ pieces and into two well buttered 9″ cake pans or a 9″x13″ pan.

Aren’t they pretty?  Now cover with the clean kitchen towel to rise for another 45-60 minutes.  If you want to bake in the morning, you would cover and refrigerate at this point.
They have risen….you can see that they have filled the pan nicely.  Bake in preheated 350′ oven for 25 minutes.  While baking, prepare the frosting….
Step #6
Add the softened butter and cream cheese to a deep small bowl. 
Beat until blended.  Add powdered sugar, vanilla and milk. 
The frosting should be thick and rich….
Step #7
Ah, can you imagine the smell in my house????  Cool for a few minutes and invert onto a plate, then onto a serving plate.
Ice the hot cinnamon rolls.
Enjoy immediately!
Cinnamon Rolls with Cream Cheese Frosting

1 cup warm water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons all purpose flour
1 package dry yeast, about 2 ½ teaspoons
1 cup warm milk (microwave 30 seconds)
2 beaten eggs
3 tablespoons melted butter, cooled
¼ cup whole wheat flour
4 ½ to 5 cups all purpose flour
2 tablespoons softened butter
1-2 tablespoons cinnamon
½ cup brown sugar

Cream Cheese Frosting

3 tablespoons softened butter
4 ounces softened cream cheese
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

1) In a large mixing bowl, add warm water, salt, sugar, 2 tablespoons of flour, and dry yeast, whisk to blend. Let stand for 10 minutes.
2) Meanwhile, melt butter in microwave and cool until warm. (no hot ingredients can go into the yeast mixture, it will kill it!) Add to yeast mixture. Add warm milk and beaten eggs as well.
3) Add whole wheat flour and 3 cups of all purpose flour. Beat so there are no lumps. Add 1 ½ cups flour to the bowl. Stir until most ingredients have moistened.
4) Dump onto lightly floured board or counter top. Knead for about 2 minutes or until the dough has come into a soft ball of dough.  Use enough flour to keep the dough from sticking to the board.
5) Grease a medium size bowl with butter and place the dough ball into it. Butter the top of the dough with one teaspoon of softened butter. Cover with a clean kitchen towel and place in a draft free, warm space. Allow to rise for 45-60 minutes or until doubled in bulk. Press with fingers and when you leave fingerprints in the dough it’s ready.
6) Punch down the dough to release the air. Plop the dough onto a lightly floured board. Roll into a large rectangle, about 16”x 24”.
7) Smear the two tablespoons of softened butter over the dough, distribute evenly.
8) Generously sprinkle the rectangle with cinnamon. I do not measure the cinnamon, just be sure to have an even coating of cinnamon.
9) Evenly distribute the brown sugar over the rectangle.  If you like, add chopped walnuts or pecans.
10) Starting at the bottom of the rectangle, roll to the top, rolling as tightly as possible. Punch the ends together and the seam down the roll.
11) Generously butter two 9” cake pans. Cut the log of dough into 1” pieces and place into pans. Cover with the kitchen towel and allow to rise again for 45-60 minutes.
12) While the rolls are rising, make the frosting. In a small and deep bowl, beat the softened 3 tablespoons of butter and 4 ounces of cream cheese until blended. Add powdered sugar all at once and 2 tablespoons of milk, and vanilla. Beat on lowest speed. Add the last tablespoon of milk, scrape down the sides. Add a little more milk if necessary. I dare you not to taste!
13) Preheat oven to 350’. Bake for 25 minutes. Remove from the oven. Cool for about 5 minutes. Invert onto a plate to get it out of the pan and then onto serving plate so that the cinnamon rolls are right side up. Ice with the frosting. Enjoy!
*do not allow to cool for long in the pans, the butter/sugar mixture will harden and make the rolls stick to the pan.
*If you’d like the rolls in the morning, right after you shape them into cinnamon rolls, cover with plastic wrap and kitchen towels. Refrigerate overnight. Go right from the refrigerator to a 350’ preheated oven. They may take a few minutes longer to bake. Cinnamon Roll Demonstration

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Perfect Scalloped Potatoes…..

Posted by on December 22, 2010

If you’re serving a ham for Christmas dinner, I would like to recommend the perfect potato accompaniment.  I got this recipe from my friend Mickey so I’ve always called them “Mickey Potatoes.”  They’re the perfect combination of Gruyere Swiss cheese, heavy cream, and yukon gold potatoes…absolutely the best potato I’ve ever had!  The beauty of this dish is they’re actually better the next day so you could prepare them completely ahead and simply warm in the oven before serving.

Ah, what else to serve with ham.  Well, you need something green.  Have you tried my Pan Roasted Brussel Sprouts?  Omit the bacon if you wish and substitute a tablespoon of olive oil in lieu of the bacon fat.   Brussel sprouts hold up nicely when rewarming, so you could certainly make these ahead as well and simply microwave before serving.

I am ready to decompress with a relaxing and delicious Christmas dinner, how about you?

Have a great week!
Angie

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Fruit and Cream Cheese Kringle…..Detailed Instruction…..

Posted by on December 18, 2010
As promised, Kringle!  I’ve been blustering and blustering about it.  Be warned,  you will not be able to stay away from it.  It’s a delicious butter/yeast dough with a cream cheese and fruit filling…..It stays moist for up to three days, if it lasts that long!  This is one of the easiest pastries I’ve ever made.  It is a yeast dough but it isn’t made the typical way yeast is used.  You mix the dough the night before, refrigerate overnight, then shape and bake the next morning.  Shaping takes only 20-30 minutes.  This will be your go to recipe for any holiday going forward.

You MUST try this!  It is so beautiful and you will be so proud to bring it to gatherings with your family and friends.  Here we go….

Step #1:

To begin you blend the butter with the flour and a little salt.  I use the food processor but you can use a hand pastry blender.  Be sure to really incorporate the butter into the flour.  It should look like coarsely ground cornmeal.

Step #2:

Add the liquid.  This is so interesting, you mix cold milk, eggs, and yeast in a measuring cup and beat with a fork to blend.  Then you dump these ingredients into the flour/butter mixture.

Step #3:

Mix so most of the ingredients have moistened  it should look like this.

Step #4:

Empty the bowl onto your counter or board.  Now the fun part.  Knead this mound of dough into a ball.  This should take only a minute or two.  No need to add more flour here unless absolutely necessary.

Step #5:

Are we having fun yet???  I love the feel of a lovely dough such as this on my hands, it’s very therapeutic.  Divide that large ball into two.

Step #5:

Wrap each ball loosely with cling wrap and put into a large zip bag.   You’re done until morning.

Step #6:

The first thing to do in the morning is beat softened cream cheese with sugar.  Get your fruit preserves out as well.

Next, on a lightly floured board or counter, roll out one of the dough balls into a large rectangle.  About 12″ x 18″ or so.

Step #7:

Using half of the cream cheese/sugar mixture, spread evenly over the rectangle of dough, leaving about a one inch boarder.

Step #8

Spread the preserves evenly over the cream cheese.  Ok, can you even imagine how delicious this is going to be???  Cream cheese, fruit preserves, butter dough…..

Step #9:

Start to roll one end of dough towards the center.  Once you get about half way, roll the other side towards the center.  Once both ends are rolled inward, pinch the ends together.  Place on a large parchment lined cookie sheet. 

They should look like this.  I did one raspberry and one apricot.  Into the oven at 350′ for 25 minutes.  While the Kringle is baking, make the icing…

This icing is very simple, just powdered sugar, vanilla, and milk.  This is the consistency you want.  Not too loose but will cling nicely to the warm pastry.

When they’re finished baking, simply slide the paper with the kringle right onto the cooling rack.  Cool for about 10 minutes and they’re ready for drizzle.

Drizzle back and forth with the icing.   Every try drizzling a Kringle with one hand and taking a picture with the other???

I originally found this recipe in a Penzey’s catalog but made some slight changes to the recipe.  Ever since I first made it, it has been my absolute favorite for Christmas morning.  I hope you enjoy it as much as my family!

Kringle

Dough:

4 cups all purpose flour
1 cup butter
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 eggs
1 package of dry yeast or 2 1/2 teaspoons

Cream cheese filling:

1 8 oz. package softened cream cheese
½ cup sugar
1 teaspoon vanilla extract
4 tablespoons your favorite fruit preserves or filling

Glaze:

2 cups powdered sugar
1 teaspoon vanilla
4-6 teaspoons milk

1) Add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal-or-blend in a large bowl with a pastry blender.
2) Measure out 1 cup of milk in a two cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3) Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4) Empty bowl onto counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5) Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.
THE NEXT MORNING:
6) Preheat oven to 350’. Line a cookie sheet with a piece of parchment paper. Beat the cream cheese, sugar, and vanilla. Set aside.
7) Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese.
8) Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes. In a small bowl, mix the powdered sugar, vanilla, and 4 teaspoons of milk. Mix well, add more milk if necessary to get the right consistency.
9) Remove from oven and slide the kringles right onto a cooling rack. Cool for 5-10 minutes before drizzling. Serve warm or at room temperature.

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