CHERRY CREAM CHEESE CANDY CANE CRESCENT RECIPE - (4.5/5)
Provided by melissab
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1½ packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth. Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around ½ on inch from the edges. You will have extra cheese left. Add teaspoons of cherry filling over the top of the cream cheese. Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary. Bake for around 15 minutes or until top of pastry is golden brown. Allow cooling slightly before adding glaze. Prepare Glaze: Beat together powdered sugar and milk until smooth. May add an additional ½ tablespoon of milk if too thick. Using a teaspoon, drizzle glaze over crescent tops of candy cane
CHERRY CREAM CRESCENTS
You'll need refrigerated crescent dough and just four more ingredients to assemble these fruity filled rolls from Elouise Bullion of Kingsville, Texas. "My family and friends love them," she notes. "I never have any left over."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 rolls.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets., Spread 1 tablespoon cream cheese mixture near edge of short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling; tuck under dough. Lightly beat egg white; brush over rolls. , Bake at 350° until golden brown, 15-20 minutes.
Nutrition Facts : Calories 182 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 164mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
CANDY CANE CHEESECAKE
This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef!
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 12
Steps:
- Preheat oven to 325*F.
- Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
- Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
- Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!
Nutrition Facts : Calories 5958.3, Fat 479.5, SaturatedFat 285.4, Cholesterol 1929.4, Sodium 3929.2, Carbohydrate 342.1, Fiber 0.2, Sugar 129.4, Protein 99.9
YUMMY CREAM CHEESE CANDY
We usually make this candy for Christmas,but I have also made this candy for Baby and Bridal showers. Very Creamy and smooth, Delicious!
Provided by Smile1968
Categories Candy
Time 40m
Yield 25-50 serving(s)
Number Of Ingredients 5
Steps:
- Combine Cream cheese and Butter in heavy bottom sauce pan. Stir over low heat till both are soft. Add Powdered sugar. Stir until well combined. Add flavoring. Seperate candy into small amounts and add food coloring to each amount.
- Shape into small balls and press with a fork. Or be creative and make different shapes or use candy molds. Put onto wax paper and let dry till set. Put into a covered container.
- I make mine with peppermint flavoring or Butter flavoring. Very rich and delicious.
- Servings vary depending on how big or small you make the mints.
EASY CANDY CANE DANISH
Make Christmas morning spectacular for everyone with an Easy Candy Cane Danish! This simple candy cane danish is shaped like a real candy cane.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
- Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
- Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
- Bake 20 to 25 min. or until golden brown. Cool completely.
- Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.5622 g, Sugar 0 g, Protein 2 g
HOLIDAY CHERRY CHEESE DANISH
Our family of seven is thrilled when I serve this cherry-cheese Danish. -Doris Hostetler, Clarkrange, Tennessee
Provided by Taste of Home
Time 55m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE CHEESE DANISH RECIPE - (4.6/5)
Provided by á-11135
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Unroll each of the crescent rolls and set two sections aside to make the twist strips. Lay out the crescent roll sections in the shape of a candy cane. Use a pizza cutter or a knife to help shape it if needed. In a medium mixing bowl, combine together the cream cheese, powdered sugar and pure vanilla extract, mix well. Spread the cream cheese mixture on top of the crescent roll in the candy cane shape. Spoon the pie filling on top but don't let it get too close to the edges. Cut the pieces you set aside earlier into strips and twist each one then place them on top of your filling to create the stripes of the candy cane, slightly pinch the sides down so each twisted strip stays put. Bake for 12 to 13 minutes or until the crescent rolls are golden brown. Mix together the ingredients for the glaze and drizzle over the warm candy cane. ENJOY!
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Ratings 34Calories 251 per servingCategory Breakfast
- In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract).
- On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners. Starting with the fifth crescent, begin curving the head of the cane.
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