Pumpkin Cream Cheese Danish

Recipe from Lauren's Latest

Ingredients:

1 tube crescent rolls

6 oz. softened cream cheese

1/2 cup pumpkin

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

2 tablespoons all purpose flour

for the glaze:

2/3 cup powdered sugar

4 tablespoons heavy cream or 1 tablespoon milk

splash vanilla

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Cannoli French Toast

My mom would make this for breakfast on special occasions like Christmas, birthdays, and the first day of school. Now, I do the same thing for my own daughter, Ellie.  This is the recipe my mother always used, though I've heard this recipe has been made popular by Rachael Ray.  Either way, enjoy every bit of its tasty good-ness.

Photo courtesy of Noble Pig

Ingredients:

¼ cup confectioner’s sugar, plus a little extra for sprinkling

 1 cup ricotta cheese

2 eggs

½ cup milk

White sandwich bread

Directions: 

Mix the confectioner’s sugar and ricotta together in a small bowl.

In a medium-sized bowl mix eggs and milk (and a dab of vanilla if desired)

Trim crust of bread. Flatten bread with a rolling pin.

Add one tablespoon of ricotta to each slice fold over and pinch the edges together.

In a skillet heat 2 tablespoons olive oil.

Dip stuffed bread into egg mixture and transfer to skillet.

Cook until brown, turning once, for about 3 minutes.

Sprinkle with confectioner’s sugar.

Also great with jam & fresh fruit.

Bacon Buns

Here it is--the last recipe of Bacon Week here at Yum In My Tum.  Add these bacon & onion filled rolls to your next supper!  My brother, who's a bacon-lover, couldn't get enough of these.  He requests them often when he comes to dinner at my house.  Thank you Taste of Home.

Photo by Taste of Home

Ingredients

• 10 bacon strips, diced
• 1/3 cup chopped onion
• 1 package (16 ounces) hot roll mix
• 1 egg, lightly beaten
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• Directions
• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
• Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
• Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
• Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Pumpkin Pie Biscotti

Ingredients:

3-1/2 cups all-purpose flour

1-1/2 cups firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice 

1/2 cup mashed canned pumpkin 

2 large eggs, lightly beaten 

1 tablespoon vanilla extract 

2 tablespoons butter or margarine

1-1/4 cup macadamia nuts, coarsely chopped

Directions:

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.