While this recipe may not be on the diet list, it is a favorite among our guests. It’s a sin to share, as the danish are so quick and easy to make. (You’ll know I’m not slaving all day in the kitchen!) It is also great to take along to a brunch party for a special treat as it makes a big pan.
Spread one pkg. of rolls on the bottom of a 9” x 13” greased pan. Beat the cream cheese, sugar, egg, and extracts until smooth. Spread batter on top of rolls. Spread the second package of rolls on top, sealing to the sides of the pan.
Bake at 350 degrees for 30 minutes or until golden in color.
Mix 2 T. milk and 1 cup of powdered sugar. Spread over hot, baked Danish as a glaze. Cool. Cut into desired shapes, (we like triangles). Makes about 24.
1 Red Velvet Cake Mix, Duncan Hines 8 oz. 1/3 less fat cream cheese, softened ½ c. butter, softened 1 lg. Egg 1 tsp. vanilla extract ½ c. white chocolate chips Approx. ½ c. of confectioner’s sugar for rolling
Combine butter and cream cheese in a large mixing bowl on medium speed with electric mixer, creaming until smooth and fluffy. Add the egg and vanilla and continue to blend until fully mixed. Add the cake mix and continue to mix, on low speed, until a dough forms. It will be thick and sticky. Stir in the white chocolate chips by hand. Refrigerate dough for about an hour.
Heat oven to 350 degrees. Line cookie trays with parchment, and put powdered sugar into a small bowl. Take dough out of refrigerator, and roll dough into 1” balls. Roll the balls in the sugar and place 2” apart on the lined trays. Hint: If the dough is still sticky, lightly dust hands with flour to roll balls. Bake cookies for 10-12 minutes. Cool cookies on a wire rack. When completely cooled, if you desire sprinkle with powdered sugar.