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By MARY ALICE HOLT
This week’s recipe for Cream Cheese Danish was one of the recipes sent to me several weeks ago by Donna Land of Clarksville, Tenn., formerly of Radcliff. Remember the Honey Bun Cake that everyone loved last month? That was from Donna too. Donna got this recipe from the Schlabach Family Cookbook, which she bought from an Amish community in Guthrie, Ky. I was drawn to this recipe in particular because she had written beside it, “This is so good and easy!” Amen! I’ve made it several times since receiving the recipe, and it’s always a hit. You’ll love it. Mary Alice Holt can be reached at (270) 505-1751, or at email@example.com. Cream Cheese Danish 2 cans crescent rolls 2 8-ounce packages cream cheese 1 1/3 cups sugar 2 teaspoons vanilla Cinnamon and additional sugar
Spread 1 can of crescent rolls on the bottom of a 9 x 13-inch pan. Cream together the cream cheese, 1 1/3 cups sugar and vanilla and spread on top of the bottom layer of crescent rolls. Put another layer of crescent rolls on top and sprinkle cinnamon and sugar on top. Bake at 350 degrees for 15 to 20 minutes. Note: The recipe didn’t say how much cinnamon and sugar to top it with; I probably used ½ cup sugar and 2 teaspoons cinnamon.
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Send your recipe to: Best Recipe, The News-Enteprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to firstname.lastname@example.org; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.