Published 9:24 am Wednesday, March 27, 2013
I probably will clip and copy recipes for the rest of my life. Two came my way via Facebook last week that I intend to make for my Easter celebration, plus I found one on the Internet. All three would make great additions to your Easter brunch or lunch tables.
From Jeanette Goin, this recipe will definitely be made at my house for the weekend. It looks both yummy and simple.
2 cans crescent rolls
2 8-ounce cream cheese softened
1 teaspoons vanilla
1 cup butter
cup butter melted
More sugar to finish
Preheat oven to 350 degrees.
Unroll and spread one can of crescent rolls over bottom of 9×13 baking dish.
Combine cream cheese, vanilla and one cup sugar. Spread over crescent roll layer.
Place second layer on top.
Melt butter and drizzle over top layer. Sprinkle generously with sugar and cinnamon.
Bake for 20-30 minutes until lightly browned and bubbly. You can pour a bit of honey over the finished product to make it even more decadent.
Let cool a bit, slice and eat.
This next marvelous sounding dessert comes from Janice Black Turner.
Chocolate clair Cake
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8-ounce container whipped topping or one batch of homemade whipped cream
Chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9X13 glass baking dish.
clair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Mixture will be very wet.
Spread mixture into pan, covering the bottom and sides evenly.
Note: If the sides of your pan are too greased you wont be able to get the mixture to stay up the sides so make sure to just grease lightly.
Bake for 30-40 minutes or until golden brown. (The author says hers only took 25 minutes.) You may want to check it occasionally-you dont want to overcook the crust, it will ruin the cake. Remove from oven and let cool (dont touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in.
Top with layer of whipped topping however thick you want it and serve with chocolate syrup. If you want to make this even more luscious use homemade whipped cream, beaten stiff.
These tasty biscuits from LettucePray will be perfect if you are serving ham.
Cheddar Bay Biscuits
2 cupsbiscuit mix
4 tablespoons cold butter
1 cup cheddar cheese, shredded
teaspoon garlic powder
Optional 1/8 teaspoon both cayenne and black pepper
3 tablespoons butter
teaspoon garlic powder
teaspoondried parsley flakes
Preheat oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
Makes about a dozen, depending on size.
Instructions: Combine biscuit mix with cold butter in a bowl using a pastry cutter or your fingers. Dont worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but dont over mix.
Drop one-fourth cup-sizeportions of the dough onto the cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter in a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. When biscuits are lightly browned, remove from oven and use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Return to oven for a minute.