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Associate.com - Share Your Recipe!

Recipe Name: Assorted Individual Danish Pt 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
See part 1
Directions:
Yield: 3/4 cups Cheese Filling: Blend the sugar with the softened
cream cheese until thoroughly combined. Don't overbeat or aerate. Mix
in the yolk. Chill until firm. Yield: 2 cups Cinnamon Sugar: Mix to
combine. You can use any spice or combination of spices. Yield: 1 cup
Apricot Glaze: Place the apricot jam and water in a small saucepan and
warm over medium high heat until it dissolves. Just before boiling,
remove from heat. Dilute with a little more water if necessary until
it is thin enough to brush evenly. Apply immediately with a soft, flat
pastry brush. Sugar Icing: Whisk a very small amount of milk into the
sugar until all the lumps are gone. Continue to add milk, a few drops
at a time, until it ribbons off the whisk. Drizzle it over the warm
pastry using your fingertips, a fork, or the whisk. Yield: 1/2 cup
Remonce: Cream the butter, sugar (and cinnamon, if added). Keep
refrigerated. Let soften at room temperature to spreadable consistency
before using. Yield: about 1/2 cup BAKERS' DOZEN PEGGY CULLEN SHOW
#BD1A39 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : CHOCOLATE WEB SITE 1997 Recipe by: BAKERS' DOZEN PEGGY CULLEN
SHOW #BD1A39 Posted to recipelu-digest Volume 01 Number 546 by
ctlindab@mail1.nai.net on Jan 17, 1998


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