The winner of “The Cornbread Gospels” is SHANNA!! WOOHOO:) She doesn’t have a blog so if you’re reading this Shanna, be sure to check your email and claim your cookbook. If for any reason Shanna does NOT claim her prize, I will redraw.
There’s nothing like cooking up a special breakfast for guest or even your family! How about a homemade cream cheese danish?? Sounds delightful if you ask me:) This is from the 5 ingredient book that is just a must have folks!
- 2 (8-ounce) cans crescent rolls
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 1 egg, separated
Press 1 can of unrolled crescent rools in a 9×13 pan. Beat cream cheese until fluffy; add 3/4 cup sugar, vanilla, and egg yolk; beat until creamy. Spread over crescent rools. Press out second can of crescent rolls and place over cream cheese mixture. Brush with frothed egg white (you don’t need all of it), and sprinkle with remaining 1/4 cup sugar. Bak in 375′ oven for 18-20 minutes. Serves 8
HINT: I actually rolled the rolls into the shape of a rectangle and then patted that down into the pan. I also sprinkled the top with a bit of cinnamon, well, ’cause I like it!
P.S. The pictures aren’t very good today. The lighting was horrible and my time was extremely limited so I was rushing things. I promise to be better next time!
Patted in the pan~
Mixing the cream cheese with vanilla, egg, & sugar~
Spread over crescent rolls~
Sugar sprinkled on top with a touch of cinnamon~
Done after 20 minutes~
On my plate right before hitting my tummy:)