Help me with Ann T's danish recipe...I lost it again

15 years ago

I have still never made this cheese danish that Ann makes that look s so luscious. I remember that it had a bunch of slits in it and that is all I remember. This morning I was craving cheese danish and wanted to make it, but, as usual, can't find where I filed the darn recipe. I didn't go directly to Ann (sorry Ann) cause I think I have requested it from her a couple of times already. If you have it, could you please post it here for this naughty girl who keeps losing the recipe?

Sherry

Comments (9)

stacy3
15 years ago
here SHerry!

Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine
1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour
Over low heat in a small saucepan, heat butter, sour cream and sugar until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.
Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt
Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.
Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds
Makes 4 Large Danish
ann_t
15 years ago
Sherry, you know I never mind reposting recipes.

Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds
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Linda, I'm sorry I wasn't around to help you, I was working today. It looks like you were well taken care of though. You can't go wrong at 350Â°F but for future reference James Beard's recipe calls for baking at 375Â°F. Sharon, normally you would be right. Not something I make often but I make it occasionally because Moe likes it. It is one of James Beard's recipes. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal Bread with Cooked Oatmeal ================================= Oatmeal Bread with Cooked Oatmeal James Beard - Beard on Bread There are two or three favorite recipes for oatmeal bread in this coun- try. I first encountered this one in Nevada, in a restaurant that was made famous by Lucius Beebe, and it was so good that I extracted the recipe from the owner and have been using it for many years. It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavour. It is delicious with sweet butter, and it keeps well. [2 small loavesj 1 cup coarse rolled oats 1 cup boiling Water 2 packages active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water (100Â° to 115Â°, approximately) 1 cup warm milk 1 tablespoon salt 1/4 cup dark brown sugar 4 to 5 cups all-purpose flour approximately Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm, Mean- while stir the yeast and teaspoon of sugar into the warm water until dis- solved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then Stir in 4 cups of flour, 1 cup at a time. Turn out on a floured board, Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes,) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or amost doubled in bulk. Bake in a 375Â°F oven for about 50 minutes.
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Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds
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wizardnm
15 years ago
Thanks for the post Sherry....now you have me craving it.
Ann's picture put me over the edge. It will be made my next day off from work..

Nancy
bons
15 years ago
(dumb) Question about the filling ingredients.. Is that two 8 oz packages of cream cheese, or two packages equaling 8 oz???

Bonnie
ann_t
15 years ago
Bonnie,no such thing as a dumb question. The recipe calls for two 8 ounce packages of cream cheese. 16 oz.

Ann
riverrat1
15 years ago
OMG! I'm making this danish this week! I've been trying to stay away from sweets but this just put me over the edge...
amck2
15 years ago
I'm with you, riverrat! I'm trying to stick to the whole grain regime, but this recipe looks too great to miss trying it.

The dogs will just have extra long walks this weekend!
palomalou
15 years ago
I made it today as we celebrated our actual Thanksgiving (we did give thanks that he is still here when we took my 89 year old father to ---you guessed it, Shoney's, his choice of restaurant, but a grilled cheese sandwich does not a feast make.
Yesterday I made Indian lamb curry (Julie Sahni's book) and Ann's danish dough. Today I filled and rose/baked it--wow!!! Sent DH over to the neighbor's with one of them. Four in the house would be far too dangerous.
For dessert I made Dorrie Greenspan's pecan pie. I did NOT like her go with everything crust: the first time it acted so badly I started over, and still did not like it. The filling was good but not my fave, which is actually a good thing since it is still downstairs!
loves2cook4six
15 years ago
Ann_t do you have any variations for the filling?

Like make the filling, use half for two cheese danishes, add variation - make the other two?

Help me with Ann T's danish recipe...I lost it again

Comments (9)

stacy3

ann_t

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